So I brewed up a hybrid hybrid Cream Ale with Amber Hybrid IBUs.
Fermenting at 12C (53F) and will dry hop at some point. 2 oz Citra 1oz Cascade.
Question is when? Going to ferment and "Lager" in the primary and will do a D-Rest as well.
See Below
Original Gravity: 1.048
Final Gravity: 1.016
ABV (standard): 4.26%
IBU (tinseth): 31.6
SRM (morey): 4.71
FERMENTABLES:
16 lb - American - Pale 2-Row (72.7%)
3 lb - German - Vienna (13.6%)
3 lb - German - Munich Light (13.6%)
HOPS:
1 oz - El Dorado, Type: Pellet, AA: 15.2, Use: First Wort, IBU: 17.04
1 oz - Citra, Type: Pellet, AA: 14, Use: Boil for 10 min, IBU: 9.4
1 oz - Citra, Type: Pellet, AA: 14, Use: Boil for 5 min, IBU: 5.17
MASH GUIDELINES:
1) Temperature, Temp: 150 F, Time: 60 min
Starting Mash Thickness: 1.75 qt/lb
OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil
YEAST:
White Labs - San Francisco Lager Yeast WLP810