dillon's selby berry bliss, sparkling, passion fruit rosemary syrup, lemon

PLUME STAR 75

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

An IPA with Citra and Idaho Gem hops to bring flavors of juicy fruit, red berries and grapefruit peel. Low bitterness and a soft mouthfeel make this a highly drinkable IPA.

Heat ~4.5 gallons of strike water to 165°F (to hit a mash temperature of 152°F given grain temp around 68°F). If you are using a large volume system or BIAB adjust strike water accordingly.

Heat strike water

Add the crushed pale ale malt, Vienna, Carapils and light crystal to the mash tun. Dough in and stir to eliminate dough balls, aiming for a mash temperature of 152°F. Hold mash at 152°F for 60 minutes for a balanced fermentable profile and soft mouthfeel.

Mash in

If desired, raise mash to 168°F for 10 minutes to help lautering.

Mash out

Sparge with water to collect a pre-boil volume of about 6.5 gallons (adjust to your system losses). Target pre-boil gravity ~1.050–1.056 depending on efficiency.

Sparge

Bring the wort to a vigorous boil for 60 minutes. Watch for boil over.

Bring to a rolling boil

With 60 minutes remaining in the boil, add 0.5 oz Idaho Gem. This makes this IPA low to moderate in bitterness while providing herbal/fruit backbone.

Bittering addition

Add Irish moss or Whirlfloc with 15 minutes left in the boil along with 0.5 tsp yeast nutrient if using.

Kettle finings

Add 0.75 oz Idaho Gem with 5 minutes left to contribute late citrus/red berry notes without much additional bitterness.

Late kettle hop

Turn off heat at end of boil. After 10–15 seconds of settling, add 1.5 oz Citra directly to the kettle and perform a 10–20 minute whirlpool at ~180°F (cooler for more volatile oils) to extract intense Citra aroma (the 'Citra Hopograms' portion). Hold for 15 minutes then chill wort quickly.

Flameout / Whirlpool

Chill the wort quickly to 66–68°F (19–20°C) using an immersion or plate chiller to reduce DMS and preserve hop aroma.

Chill wort

Rack wort to a sanitized fermenter, leaving as much trub behind as possible. Top up with water to reach 5.0 gallons total batch volume if needed.

Transfer to fermenter

Aerate wort thoroughly (oxygenate) and pitch the yeast (rehydrate dry yeast per instructions or pitch a healthy starter for liquid strains). Target fermentation temp 66–68°F for a clean profile; if using a more fruity NE strain, you can ferment slightly warmer (68–70°F).

Pitch yeast

Allow primary fermentation for 5–7 days until vigorous activity subsides and gravity is dropping. Total primary may be 5–10 days depending on yeast and temp.

Primary fermentation

At ~48–72 hours before high krausen ends or as primary winds down (~day 4 if fermentation is active but slowing), add 1.5 oz Citra and 1.5 oz Idaho Gem directly to the fermenter (use sanitized hop bags or loose additions). This captures fresh hop aromatics without excessive vegetal character.

First dry hop (primary tail)

After fermentation has mostly finished (~day 7–9), add the remaining 1.0 oz Citra and 1.0 oz Idaho Gem and let sit 48–72 hours for a bright, juicy hop aroma. For extreme Citra hop character (the Citra Hopograms effect), you may add an extra 0.5 oz Citra at packaging (a brief hop shot in the keg or dry hop in bottling bucket) for 12–24 hours then remove.

Second dry hop (aroma burst)

After dry hopping, cold crash to ~35–40°F for 24–48 hours to help settle hops and yeast.

Cold crash

Sanitize bottles, caps, and equipment. If bottling, dissolve priming sugar (3.5 oz corn sugar) in 12 oz boiling water, cool and add to bottling bucket. Rack beer gently onto priming solution and bottle. If kegging, purge and transfer beer to keg; you can add the optional 0.5 oz Citra in a sanitized hop bag to the keg for ~12–24 hours then remove for an extra aroma pop.

Prepare for bottling or kegging

Bottle condition at room temperature for 10–14 days until carbonated (FG ~1.010–1.012 expected). If kegging, carbonate to 2.4–2.6 vols CO2. Let beer rest a few days to settle before serving. Serve cold (45–50°F) to showcase juicy hop character and soft mouthfeel.

Carbonation & conditioning

Expect a medium-bodied IPA with low perceived bitterness, juicy Citra-driven notes of grapefruit peel, tropical fruit and intense citrus, rounded by Idaho Gem's red-berry and stone-fruit qualities. If bitterness is higher than desired, reduce 60-min hop or shorten boil. For a softer mouthfeel increase Carapils or add a small dextrin malt. For a brighter hop aroma increase late whirlpool and dry hop Citra.

Pale Ale malt (2-row)

Vienna malt

Carapils / dextrin malt

Light crystal malt (10L)

Idaho Gem - bittering (pellets)

Idaho Gem - late kettle (pellets)

Citra - whirlpool / flameout (pellets)

Citra - dry hop (pellets)

Idaho Gem - dry hop (pellets)

Citra - hopogram (additional aroma burst at packaging optional)

Safale US-05 (dry ale yeast) or Vermont/New England ale strain

Irish moss or Whirlfloc (kettle finings)

Yeast nutrient (optional)

Priming sugar (for bottling) or corn sugar (if kegging skip)

Water (target pre-boil ~6.5 gallons)

Calcium chloride (CaCl2)

Gypsum (calcium sulfate)

Baking soda (if needed to raise mash pH slightly)

GEM IPA (and The Citra Hopograms)

GRAND BANKS

7oz bistro filet, house – made spicy Southwest steak sauce, crispy fried onions, brew fries, and small mixed green salad

PUB STEAK

Grilled Cabot Cheddar

Herb marinated grilled chicken thighs, seasonal veggie, small mixed green salad, and potato salad

GRILLED CHICKEN THIGHS

Grilled Chicken Victoria

Shaved steak, Cabot cheddar, peppers, caramelized onions

Philly Cheese Steak

Make GEM IPA (and The Citra Hopograms) Recipe in just 12h . An IPA with Citra and Idaho Gem hops to bring flavors of juicy fruit, red berries and grapefruit peel. Low bitterness and a soft mouthfeel make this a highly drinkable IPA.

Gem Ipa (and The Citra Hopograms) Recipe

Descriptors

Tasting Notes

Food Pairings

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