2-for-1 Citra® IPA

2-for-1 Citra® IPA

(5 gallons/19 L, extract with grains)
OG = 1.069  FG = 1.016
IBU = 55  SRM = 10  ABV = 6.9%

Ingredients
7.2 lbs. (3.3 kg) light dried malt extract 
1 lb. (0.45 kg) caramel malt (40 °L)
12.9 AAU Simcoe® hops (45 min.) (1 oz./28 g at 12.9% alpha acids)
26.4 AAU Citra® hops (hopstand) (2 oz./56 g at 13.2% alpha acids)
4 oz. (113 g) Citra® hops (dry hop)
1 tsp. gypsum 
2 tsp. calcium chloride 
SafAle US-05, LalBrew Voss Kveik Ale, or any clean fermenting yeast
¾ cup corn sugar (if priming)

Step by Step
Boil Simcoe® hops in a muslin bag in 2–3 quarts of water for 45 minutes. At the same time heat 1 gallon (4 L) of water to 160 °F (71 °C), then steep the caramel malt for 30 minutes. 

Put a large strainer over the brewpot. Pour the closed hop bag and hop water into the strainer. Press the bag with a paddle or spoon to get all the liquid from it. Remove the hop bag. Put the grain bag into the strainer. Rinse the grains with 1 gallon (4 L) of hot water. Add water to the level in your brewpot that will yield 5 gallons (19 L) after adding the malt extract. Heat to 195–200 °F (90–93 °C) and add your salts. Turn off the heat and stir in the extract. Wait 15 minutes to pasteurize the wort, or longer if necessary to get the temperature down to 170–176 °F (77–80 °C). Add the bagged hopstand hops and hold for 90 minutes. 

Remove the hops and chill the wort to the lower end of the ideal temperature range for your yeast. While the wort is chilling, put a strainer on top of the brewpot and put the hopstand hops bag into the strainer. Press the bag with a sanitized paddle or spoon to get all the liquid. Aerate or oxygenate the wort if using a liquid yeast, and then pitch the yeast.

When the fermentation is 80% to 90% complete, add the dry hops. After two or three days remove the dry hops. Put a strainer over the top of your carboy if it is a wide mouth. Otherwise, put the strainer over a sanitized saucepan. Press the hop bag with a sanitized paddle or spoon to get all the liquid out of it. 

When fermentation is complete, keg or bottle as usual.