Raising Arizona Grapefruit IPA

Brew date: June 24, 2016
#51 - 6.5 gal

Father's Day brew day. Been wanting to brew a citrus-forward IPA for quite sometime, at least since first trying Ballast Point's Grapefruit Sculpin. Here's my crack at my own adaptation.

Ingredients:
14.5 lb 2-row malt (Briess)
12 oz Carapils
12 oz Cara 20
8 oz Cara 45
4 oz Acidulated malt

0.75 oz Centennial (7.6% YHC pellet) (First Wort Hop)
0.5 oz Mosaic (11.3% YHC pellet) (FWH)
1 oz Chinook (13% Kraemer Brew leaf) (60)
0.5 oz Simcoe (12.9% YHC pellet) (Post boil 170-180F) (15)
0.5 oz Mosaic (PB) (15)

1.5 L 1056 Wyeast American Ale slurry

Water:
5.5 gal filtered water, 5 gal RO water
9 g Gypsum
1 g Calcium chloride
Mash pH 5.57

Schedule:
Mash in 6.5 gal @ 163F
Sac rest @ 152 (60)
Mash out (10)
Boil (60)
Chill to 66F

Observation:
1st running: 4 gal @ 1.071
2nd running: 4 gal @ 1.038
Preboil: 8 gal @ 1.056
OG: 5.75 gal @ 1.069

Fermentation:
6/25 - 68/70F while cooling (24 hr)
6/26 - 72/74F add ice jugs (12 hr)
6/27 - 64/66F

6/28 - Secondary:
~200 g peeled grapefruit zest

7/5 - Dry hop:
2 oz Mosaic (DH)
1.25 oz Centennial (DH)
0.5 oz Simcoe (DH)