2 hearted w/ citra - Beer Recipe - Brewer's Friend

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2 hearted w/ citra

215 calories 16.9 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 11.2 gallons (fermentor volume)
Pre Boil Size: 12.32 gallons
Post Boil Size: 11.32 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 215 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Monday September 27th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
14 lb US - Pale 2-Row14 lb Pale 2-Row 37 1.8 42.9%
14 lb United Kingdom - Maris Otter Pale14 lb Maris Otter Pale 38 3.75 42.9%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 3.8%
22 oz Dry Malt Extract - Amber22 oz Dry Malt Extract - Amber 42 10 4.2%
16 oz Dry Malt Extract - Amber16 oz Dry Malt Extract - Amber 42 10 3.1%
16 oz Dry Malt Extract - Wheat16 oz Dry Malt Extract - Wheat 42 3 3.1%
32.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Bravo1.1 oz Bravo Hops Pellet 15 Boil 60 min 25.38 8.4%
2.50 oz Centennial2.5 oz Centennial Hops Pellet 9.1 Boil 20 min 21.19 19.1%
3 oz Centennial3 oz Centennial Hops Pellet 9.1 Boil 5 min 8.37 22.9%
2 oz Citra2 oz Citra Hops Pellet 13.2 Boil 5 min 8.1 15.3%
2.50 oz Centennial2.5 oz Centennial Hops Pellet 9.1 Dry Hop 3 days 19.1%
2 oz Barth-Haas - Sabro2 oz Sabro Hops Leaf/Whole 14 Dry Hop 3 days 15.3%
13.10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 tsp Gypsum Water Agt Mash 1 hr.
2 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Lallemand - LALBREW® NOTTINGHAM HIGH PERFORMANCE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (custom):
85%
Flocculation:
High
Optimum Temp:
50 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 239 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.14 gal Strike 164 °F 151 °F 60 min
7.35 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 77 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.02 gal (52.09 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.02 gal (4.09 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.25 qt/lb 9.14 36.6  
Mash volume with grains 11.48 45.9  
Grain absorption losses -3.66 -14.6  
Remaining sparge water volume (equipment estimates 7.53 g | 30.1 qt) 6.82 27.3  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.26 1.1  
Pre boil volume (equipment estimates 13.02 g | 52.1 qt) 12.32 49.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.32 -1.3  
Post boil Volume (equipment estimates 11.2 g | 44.8 qt) 11.32 45.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.32 g | 45.3 qt) 11.2 44.8  
Total: 15.96 63.9
Equipment Profile Used: System Default
 
Notes

Add .5 gallon spring water during fermentation to lower abv w/to, was 1.077 of in my fermenter, 1.4 gallons of sludge so only yielded 3.6 gallon wort w/ water added 22 oz dme (wheat?)

John added 1.3 oz citra, 1.2 oz centennial, and .5 oz sabro to dry hop 1 week later on oct 2

Oct 6 +1 oz sabro dry hop
Oct 7 Cold crash

After fermentation yielded 4.33gallons, adding .76 gallons and(- 1 cup) at kegging

Oct 9 early afternoon added gelatin(1 cup water)

Kegged 2 o'clock oct 10, added 9.6 cups water
Kegged at 50 psi will turn down

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  • Last Updated: 2021-10-10 18:34 UTC