#211

ELVIS JUICE
ABV IBU OG
CITRUS INFUSED IPA. 6.5% 60 1060

THIS BEER IS INGREDIENTS PACKAGING

Punchy resinous hoppy aromas MALT

blast from the glass; light floral and
citrus notes riff against huge piney
character. Showcasing Citra, Extra Pale 4.50kg 9.91lb
Simcoe and Amarillo at their
absolute best. A huge dose of Caramalt 0.88kg 1.92lb
grapefruit peel brings swirls of fresh
pithy zest, accentuating the dry
hops and building on the dry, HOPS
biscuit malt base.

(g) Add Attribute

BASICS Magnum 2.5 Start Bitter

N USSED IIPA
PA
Simcoe 12.5 Middle Flavour
VOLUME 20L 5gal

IT IINFUSED
Amarillo 12.5 Middle Flavour

NFUS
BOIL VOLUME 25L 6.6gal

NF
Mosaic 25 End Flavour

GRAPEFRUIT
RUIT
ABV 6.5% Citra 25 End Flavour

EFRU
APEF
EF RU
Amarillo 12.5 End Flavour
TARGET FG 1010

GRAP
AP
Simcoe 12.5 End Flavour

GR
TARGET OG 1060 Dry
Citra 50 Aroma
Hop
EBC 25 6 5%
6.5%
Dry
Amarillo 50 Aroma
SRM 12.5 Hop
Dry
Simcoe 50 Aroma
PH 4.4 Hop

ATTENUATION
83.3%
LEVEL
YEAST

Wyeast 1056 American Ale™

METHOD / TIMINGS

MASH TEMP
FOOD PAIRING
BREWER’S TIP
65°C 149°F 75mins
Shave of the surface of the citrus peel to
unlock the highly aromatic compounds into
FERMENTATION Mexican ceviche the beer. Avoid putting any white pith
into the brew as it will create an intense
Coriander and lime green thai curry
19°C 66°F and unpleasant bitterness.
Grapefruit souffle

TWIST

Add as much grapefruit and orange

peel as you dare and FV for extra
citrus twist

DIY DOG 211