Meet Carry On Citrus Ale, a full-flavored, citrus-forward ale that is clean and bright with a balanced Pacific Northwest hops profile to complement its medium-bodied malt backbone. Inspired by the spirit of the American traveler, L.A.’s Golden Road Brewing teamed up with HMSHost to create this unique, journey-enhancing beer. The end result is the first commercially available style of its kind, and it is only available in airports.
Below is the recipe, which Jordan Ziegler and Dave Carpenter have adapted for homebrewing.
ALL-GRAIN
OG: 1.053
FG: 1.014
IBUs: 40
ABV: 5.2%
MALT/GRAIN BILL
8 lb (3.63 kg) American 2-row
1 lb 12 oz (795 g) Rahr White Wheat
7 oz (200 g) Weyermann Carafoam (or similar dextrin malt)
4 oz (113 g) Simpsons Crystal Dark (95-105L)
1.5 g/gal (0.4 g/l) of calcium sulphate
0.5 g/gal (0.1 g/l) calcium chloride
HOPS SCHEDULE
0.3 oz (9 g) Bravo (14.5% AA) at 60 minutes
1 oz (28 g) Cascade (5.8% AA) at 15 minutes
2 oz (57 g) Cascade (5.8% AA) at 5 minutes
1 oz (28 g) El Dorado (15.3% AA) at whirlpool
1 oz (28 g) Citra (14.7% AA) at whirlpool
0.3 oz (8 g) lemon zest at whirlpool
0.4 oz (11 g) orange zest at whirlpool
DIRECTIONS
Mash at 155°F (68°C) for 60 minutes with 1.25qt/lb (2.6 l/kg) water. Sparge until you reach the target volume of 7 gallons (26 liters). Boil for 60 minutes, following the hops schedule. Ferment at 68°F (20°C).
YEAST
A clean American ale strain such as Wyeast 1056 or White Labs WLP001
BREWER’S NOTES
Golden Road Brewing recommends starting with reverse osmosis (RO) or distilled water and adding calcium sulfate (gypsum) and calcium chloride to achieve the desired water profile. If your tap water is of good quality, feel free to use it directly without treatment.