A recap of the Kama Citra IPA, which was bottled today.
Kama Citra IPA extract kit 5 gallon.
Water used -distilled.
Sanitizer - Star San.
Gains steeped 150F for 20 minutes.
60 minute boil - the different hops added at directed times. Hop spider used.
Wort cooled in ice bath 25 minutes.
Wort placed in two LBKs and distilled water added to bring up to the 2 1/2 gallon mark.
Wort was 68F when US-05 yeast was pitched.
The LBKs placed in the fermentation chamber with temp set at 62F.
At 14 days dry hopped. Hops placed in a hop bag, weighed down with a one inch glass marble.
Day 21 bottled - 12 bottles primed with corn sugar (had some left over) - 12 bottles primed with cane sugar. Bottles filled directly from the LBK spigot using a bottling wand.
Bottles stored at 73F in the dark.
At bottling the sample taken had a blonde yellow color with a slight haze, nice citrus smell and very pleasant citrus hop flavor. I would call this a pale ale (maybe the hop spider and hop bags limited the hop favor transfer), but I love it, just hope the off favor does not get it.