CorrHOPtion - American IPA

-Heat strike water to 156°F
-Add grains in bag, mash at 152°F for 60 min
-Lift bag, squeeze gently, and rinse/sparge with ~2 gallons of 170°F water
-Collect ~8.5 gallons pre-boil wort
-Fermentation Temp: Start at 67°F, allow to rise to 70°F over fermentation.
-Dry Hop Schedule (very heavy)
Day 2 (high krausen): 2oz Citra + 2 oz Mosaic
Day 5 (toward end of fermentation) 2 oz Mosaic + 1 oz Citra
Day 9 (post-fermentation, soft crash to 58°F): 2 oz Citra + 1 oz Galaxy (optional for aroma punch).
-Salts (for full‑volume mash ~8.5 gal / 32.2 L total liquor)
Add the following directly to your mash water (distilled/RO):
Calcium Chloride (CaCl₂·2H₂O): 9.15 g
Epsom Salt (MgSO₄·7H₂O): 3.27 g
Gypsum (CaSO₄·2H₂O): 0.61 g
Non‑iodized Table Salt (NaCl): 1.23 g
These amounts produce ~Cl 160 / SO₄ 50 / Ca 82 / Mg 10 / Na 15 ppm in 32.2 L.