Aim for about 5 to 5.5 gal into the fermentor (mine was 5.25 gal)
My OG was 1.060
My FG was 1.011
100% RO water
Mineral targets:
Calcium 96
Magnesium 12
Sodium 28
Sulfate 100
Chloride 180
Didn't bother with bicarbonate
I ended up adding the following amounts:
Gypsum: 0.36g/gal
Epsom Salt: 0.46g/gal
Canning Salt: 0.27g/gal
CaCl: 1.07g/gal
I added only the CaCl to the mash to get a pH around 5.4
I added the rest as the wort was heating to boil
Grain:
5.25# 2-row
5.25# Golden Promise
0.5# Flaked Barley
0.5# Flaked Oats
0.25# Wheat Malt
0.25# Honey Malt
Mash at 152 for 60min
0.75oz Warrior at 60 min
2oz Citra and 1oz Galaxy at flameout (whirlpool)
Chill to 180
2oz Citra and 1oz Galaxy for 30 min whirlpool
Chill to 63.5
1318 with 1L starter
Start fermentation at 63.5
Raise to 64 after 24 hours
Raise to 66 after another 24 hours
Raise to 68 after another 24 hours
Raise to 70 after another 24 hours (or remove from temp control and let it fluctuate)
2oz Citra and 1oz Galaxy at tail end of fermentation (day 6 for this batch for me)
Rack to dry hop keg on day 11
2oz Citra and 1oz Galaxy for 3 days in dry hop keg
Rack to serving keg on day 14
There's a thread called
"Northeast" style IPA that I used as the basis for the recipe
Came out with light bitterness, great mouthfeel and a great hop flavor! I'll switch up the hops in the next batch but I'll leave the rest as is. Has the color and murkiness of pineapple juice. Best beer I've ever made.