Ski Run 7 C's - Recipe - BeerSmith Cloud

Ski Run 7 C's (1 ratings)

Brewer: John Kenny
Batch Size: 5.25 gal	Style: American IPA (14B)
Boil Size: 6.97 gal	Style Guide: BJCP 2008
Color: 6.6 SRM	Equipment: Sabco
Bitterness: 70.0 IBUs	Boil Time: 60 min
Est OG: 1.072 (17.5° P)	Mash Profile: Single Infusion-Fly Sparge45
Est FG: 1.016 SG (4.0° P)	Fermentation: Ale, 3 Stage
ABV: 7.5%	Taste Rating: 0.0

Ingredients
Amount	Name	Type	#
10.00 gal	Grand Canyon	Water	1
13 lbs	Pale Malt (2 Row) US (2.0 SRM)	Grain	2
8.00 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	3
8.00 oz	Caramel/Crystal Malt - 40L (40.0 SRM)	Grain	4
8.00 oz	White Wheat Malt (2.4 SRM)	Grain	5
0.95 oz	Cluster [7.0%] - Boil 60 min	Hops	6
0.50 tsp	Irish Moss (Boil 15 min)	Misc	7
0.95 oz	Centennial [8.7%] - Boil 15 min	Hops	8
0.95 oz	Columbus (Tomahawk) [13.8%] - Boil 15 min	Hops	9
0.95 oz	Cascade [8.7%] - Boil 5 min	Hops	10
0.95 oz	Chinook [11.1%] - Boil 5 min	Hops	11
0.95 oz	Citra [14.2%] - Boil 1 min	Hops	12
0.95 oz	Crystal [3.3%] - Boil 1 min	Hops	13
1.0 pkgs	California Ale (White Labs #WLP001)	Yeast	14
1.00 tsp	Yeast Nutrient (Primary 3 days)	Misc	15
1.00 oz	Centennial [8.7%] - Dry Hop 5 days	Hops	16
1.00 oz	Chinook [11.1%] - Dry Hop 5 days	Hops	17
1.00 oz	Citra [14.2%] - Dry Hop 5 days	Hops	18

Version of the 7 C's with high flavor and aroma and light bitterness. Citrus, floral, grapefruit.