Trap Door Brewing Glowed Up (NE IPA) - All-Grain Version

New England Style IPA hopped with Amarillo, Citra, and Simcoe


8.5 lbs. Pale 2-Row Malt
3.0 lbs. Superior Pilsen Malt
1.50 lbs. Flaked Oats 
1.50 lbs. White Wheat Malt
0.5 lbs. Dextrapils
1.75 tsp. Calcium Chloride
1.75 tsp. Calcium Sulphate
0.10 oz. Citra hops (First Wort Hop Addition)
1.0 tsp Wyeast Yeast Nutrient (Boil 10 mins)
1.0 tsp Irish Moss (boil 10 mins)
1.75 oz. Citra hops (steep/whirlpool 15 mins)
1.75 oz. Simcoe hops (steep/whirlpool 15 mins)
1.75 oz. Citra hops (dry hop at High Krausen)
1.25 oz. Simcoe hops (dry hop at High Krausen)
4.0 oz. Amarillo® hops (dry hop day 10)
1.40 oz. Citra hops (dry hop day 10)
¾ cup corn sugar for bottling
Imperial A38 Juice  Yeast  or Wyeast 1318 London III


Add 1.75 tsp. Calcium Chloride and 1.75 tsp. Calcium Sulphate to your strike water and mash at 150° for 60 minutes.  Raise temperature of mash to 170°, (called mash-out temperature) add 0.10 oz. Citra hops to your boil kettle then run off 6.5 gallons of wort to begin your boil.  When wort comes to a boil start a 50 minute timer. When timer goes off add 1.0 tsp of Yeast Nurtrient and    1.0 tsp of Irish Moss and boil for 10 more minutes. At the end of the boil cool your wort to 180°, add 1.75 oz of Citra and Simcoe Hops, and stir gently in a circular motion, letting the hops steep for 15 minutes. Cool your beer, transfer to your fermenter, and pitch your yeast when the temperature of the beer is between 65° and 70°.

When the yeast has reached peak activity (High Krausen) around day 2 add 1.75 oz of Citra Hops and 1.25 oz of Simcoe Hops,  and let sit for 5 more days. After activity has slowed transfer to a secondary fermenter then add the second dry hop additions of 4.0 oz Amarillo® Hops and 1.40 oz Citra Hops. Let sit for an additional 5 days then bottle or keg  your beer as normal and enjoy!