Vermont IPA

Batch: 15 gallons

Yeast: Omega DIPA & West Coast Ale

OG: 1.05

FG: 1.

Water: Vermont spring

Grain Bill:

Breiss Pilsen – 92.9% – 26lbs

Rahr White Wheat – 5.4% – 1.5lbs

Weyermann Aciduated – 1.8% – 0.5lbs

Hop Schedule:

Citra 3oz @ 60min

Citra 5oz @ 0 min

Citra 10oz @ dry

Notes:

We were shooting for a OF of 1.055 so will add more grain next time.

Mash started at 150f but 30 min in the burner caused a few hot spots so part of the mash rose to 160f until it was stirred.

Beautiful flavor already!

We will dry hop during active fermentation and mix both fermentations into one keg (as well as separate ones) to see how the blended beer tastes (maybe the secret recipe?).