Grapefruit, citrus and pine resin flavors with a faint verdant note.

In a large mash tun, combine the pale malt and crystal malt with 5 gallons of filtered water. Heat the water to 165°F (74°C) and maintain that temperature for 60 minutes.

Prepare the Mash

After mashing, sparge the grains with an additional 170°F (77°C) water until you collect about 6.5 gallons of wort.

Sparging

Bring the collected wort to a boil. Once boiling, add the Citra hops and boil for 15 minutes.

Boil the Wort

After 15 minutes, add the Cascade and Simcoe hops. Continue boiling for another 15 minutes.

Add More Hops

In the last 5 minutes of the boil, add the dried grapefruit peel.

Add Grapefruit Peel

After a total of 30 minutes boiling, cool the wort quickly using a wort chiller until it reaches about 70°F (21°C).

Cooling the Wort

Pour the cooled wort into a sanitized fermentation vessel, leaving behind any sediment.

Transfer to Fermentation Vessel

Sprinkle the American Ale yeast on top of the wort in the fermentation vessel. Seal the vessel with an airlock.

Pitch the Yeast

Allow the beer to ferment at room temperature for about 1-2 weeks, or until fermentation has completed.

Ferment

Boil the priming sugar in 2 cups of water for 5 minutes to sanitize. Allow to cool.

Prepare Priming Sugar

Once fermentation is complete, add the cooled priming sugar solution to the beer. Bottle the beer into sanitized bottles and cap them.

Bottle the Beer

Store the bottles at room temperature for 1-2 weeks to carbonate the beer.

Condition

Pale Malt

Crystal Malt (40L)

Citra Hops

Cascade Hops

Simcoe Hops

American Ale Yeast

Filtered Water

Grapefruit Peel (dried)

Priming Sugar

GEORGETOWN JOHNNY UTAH PALE ALE

Make GEORGETOWN JOHNNY UTAH PALE ALE Recipe in just 4h . Grapefruit, citrus and pine resin flavors with a faint verdant note.

GEORGETOWN JOHNNY UTAH PALE ALE

Descriptors

Tasting Notes

Food Pairings

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