Citrus Rye IPA, Grain to Glass – Part 1 of 2

Extremely citrus forward Citrus Rye IPA without any citrus added to the brew, as all of the citrus came from the hops and yeasts used. I took an old Red Rye IPA recipe that I had brewed before and modified it using ingredients from beer kits I bought during the holidays. Just remember if you buy a beer kit you can always just use the parts to make your own recipes.

Citrus Rye IPA - 7.4 ABV - 100 IBU - 13.2 SRM
5 Gallon batch (5.15 gallons to account for loss) - 19 Liters
6 lbs of Pale LME (2.72 Kilograms)
2 lbs Rye Malt (.91 Kilograms)
1 lb Cara-Pils (.45 Kilograms)
1 lb Carared (.45 Kilograms)
1 lb Wheat Malt, Pale (.45 Kilograms)
1/2 lb Victory Malt (.23 Kilograms)
4 oz Caraaroma (.11 Kilograms)
1 oz Chinook (12.4% Alpha) (28.3 grams) at 90 mins
1 oz Centennial (8.2% Alpha) (28.3 grams) at 90 mins
1 oz Chinook (12.4% Alpha) (28.3 grams) at 15 mins
1 oz Centennial (8.2% Alpha) (28.3 grams) at 15 mins
1 oz Chinook (12.4% Alpha) (28.3 grams) at 5 mins
1 oz Centennial (8.2% Alpha) (28.3 grams) at 5 mins
10 minutes before cutting the heat:
Added 1 heaping tsp of Wyeast Yeast Nutrient
Added 1 tsp of Amylase enzyme to help break down additional fermentable sugars

For 10 min whirlpool for the 5 hops listed below at 140F (60C):
1 oz Chinook (12.4% Alpha) (28.3 grams)
1 oz Centennial (8.2% Alpha) (28.3 grams)
1 oz Citra (12.8% Alpha) (28.3 grams)
1 oz Cascade (5.7% Alpha) (28.3 grams)
1 oz Calista (3.2% Alpha) (28.3 grams)

Mash 122 F for 30 min (50 C)
Mash 150 F for 30 min (65.5 C)
Mash out 168 F for 10 min (75.5 C) 

Dry Hop for 7 days the 5 hops listed below:
1 oz Chinook (12.4% Alpha) (28.3 grams)
1 oz Centennial (8.2% Alpha) (28.3 grams)
1 oz Citra (12.8% Alpha) (28.3 grams)
1 oz Cascade (5.7% Alpha) (28.3 grams)
1 oz Calista (3.2% Alpha) (28.3 grams)