Sapwood Cellars’ Cosmic Rings clone

Sapwood Cellars’ Cosmic Rings clone

(5 gallons/19 L, all-grain)
OG = 1.068  FG = 1.022
IBU = 5  SRM = 5  ABV = 6%

We love Galaxy^TM and Citra® together, but when we can’t source good Galaxy^TM, using a thiol-producing yeast with Citra® can bring a similar balance of tropical, citrus, and
dank notes.

Ingredients
8 lbs. (3.6 kg) Briess 2-row Brewers malt
2.5 lbs. (1.1 kg) Briess pale ale malt
1.5 lbs. (0.68 kg) Great Western white wheat malt
1.5 lbs. (0.68 kg) flaked oats
0.75 lb. (0.34 kg) Best Chit malt
0.5 oz. (14 g) Taiheke® hops (New Zealand Cascade) (mash hop)
2 oz. (57 g) Taiheke® hops (hopstand)
1.25 oz. (35 g) Idaho 7® hops (hopstand)
1.25 oz. (35 g) Columbus hops (hopstand)
10 oz. (283 g) Citra® hops (dry hop) 
Omega Yeast OYL-402 (Cosmic Punch) 
3⁄4 cup corn sugar (if priming)

Step by step
Mash with the hops at 156 °F (69 °C), adding enough calcium chloride to achieve 150 ppm chloride and enough gypsum to achieve 75 ppm sulfate. Add lactic or phosphoric acid if needed to achieve a mash pH of 5.2. Collect wort and boil for 60 minutes. Cool wort to 180 °F (82 °C) and add hopstand hops. Allow to steep 20 minutes. 

Chill to 68 °F (20 °C), aerate, and pitch Cosmic Punch. Allow to ferment in primary for two weeks at 72 °F (21 °C). Once gravity stabilizes, cool to 34 °F (1 °C). Hold for two days, then transfer into a purged vessel with the dry hops at 34 °F (1 °C) for three days, agitating once each day to resuspend the hops. If you are unable to do this, add the hops to primary fermenter as the fermentation slows to reduce oxidation. Transfer to a purged keg or bottle condition in bottles aiming for 2.4–2.5 volumes of CO₂. 

Partial mash option: Substitute the Brewers and pale ale malts with 6 lbs. (3.3 kg) extra light dried malt extract. Mash the flaked grains and crushed malts in a large grain bag in 2 gallons (8 L) water with the mash hops at 156 °F (69 °C) for 60 minutes. Remove the grains and hops and place in a colander. Rinse grains with 1 gallon (3.8 L) of hot water. Top kettle up to 6 gallons (23 L) and add malt extract off heat. Stir until fully dissolved, then bring to a boil. Follow all-grain instructions, being sure to top fermenter up to 5.25 gallons (20 L) before starting fermentation.