Portland U-Brew and Pub Fresh Hop IPA

Portland U-Brew and Pub Fresh Hop IPA

(5 gallons/19 L, extract with grains)
OG=1.061 FG=1.014
IBU=70 SRM=12.6 ABV=6.2%

Brewers Note: For fresh hops, we estimate the alpha acids to be 1⁄5 of the average acids typically associated with that hop after it is dried. This helps us to better calculate IBUs in a fresh hop beer.

Ingredients
6.6 lbs. (3 kg) light liquid malt extract syrup
1 lb. (0.45 kg) rye malt
2 lbs. 5 ounces (1.05 kg) Victory® malt
5 oz. (0.14 kg) 80 °L crystal malt
9.75 AAU Citra® hop pellets (0.75 oz./21 g at 13% alpha acids) (60 min.)
15 AAU Citra® fresh hops (6 oz./170 g of approximately 2.5% alpha acids) (15 min.)
12.5 AAU Citra® fresh hops (5 oz./141 g of approximately 2.5% alpha acids) (5 min.)
5 oz. (141 g) Citra® fresh hops (0 min.)
0.75 cup (150 g) corn sugar for bottling
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 dry yeast

Step by Step
Steep the crushed grains in approximately 2 gallons (7.6 L) of water at 150 °F (66 °C) for 30 minutes. Remove the grains from the wort and wash the grains with 2 qts (2 L) hot water. Bring the wort up to a boil, and add 1 lb. (0.45 kg) of the light malt syrup. Add your Citra® hop pellets and boil for 60 minutes. With 15 minutes left in the boil, add the first addition of Citra® fresh hops. Add the remainder of the 5.6 lbs. (2.54 kg) of liquid malt extract for the last 5 minutes of the boil and stir to thoroughly mix into the beer and avoid scorching the malt extract. When you get the malt extract mixed in, add your second addition of Citra® fresh hops and boil for 5 minutes. At the end of your 60-minute boil turn your heat off, and add your last addition of Citra® fresh hops. Steep the fresh hops in the beer for 5 minutes. Now add the wort to 2 gallons (9 L) of cold water in a sanitized fermenter and top up to 5.25 gallons (19.75 L). Cool the wort to 65 °F (18 °C) and add your yeast. Aerate your wort, and ferment at 68 °F (20 °C) until fermentation is complete.

All-Grain Option
Replace the liquid malt extract with 9.5 lbs. (4.31 kg) of 2-row pale malt. Mash at 150 °F (66 °C) for 60 minutes, and mash out at 168 °F (75 °C) for an additional 5 minutes, then collect about 6.5 gallons (24.5 L) of wort. Boil for 30 minutes without any hop additions, then boil 60 minutes with your first additions of Citra® hop pellets. Add the first addition of Citra® fresh hops with 15 minutes left in the boil. Add your second addition of Citra® fresh hops for the last 5 minutes of the boil. Turn off your burner, and now steep your last addition of fresh hops for 5 minutes, then cool your wort, fill your fermenter and ferment at 68 °F (20 °C) until fermentation is complete.