7 lb 2 row
7 lb Maris Otter
2 lb Vienna
1 lb rye
1 lb crystal 60

Mash 152. Mash out/fly sparge

6 oz Citra (bittering) 1 oz
   @FWH/75/60/45/30/15
Boil 90 minutes

3 oz Simcoe (aroma) 2NDRY
12oz Earl grey leaf 2NDRY

In the end, this turns out as a solid IPA that doesn’t need the Earl Grey. In fact, in testing the tea added in all the tannins and astringency I was trying to avoid by not mashing too warm. An addition of bergamot might be interesting later, but for now I’m happy with it. It presents as a nice, hazy golden straw color with a fluffy white head. It smells strongly of grapefruit and melon, thanks to the Citra hops. It has a full, smooth body with spicy, resinous, earthy notes, lightened again with the Citra. Finish is juicy and round, but not sweet.

If I make this one again, I’ll play a bit with the grain crush or the mash temps to see of I can get more sugars out. It’s woefully under gravity for the grain bill, so I’ll have to review my sparge process. Again.