Citra Splash Pad V2 - Beer Recipe - Brewer's Friend

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Citra Splash Pad V2

201 calories 19.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.19 gallons
Post Boil Size: 5.69 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dennis Fields
Calories: 201 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Saturday January 1st 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 lb US - Pale 2-Row10.5 lb Pale 2-Row $ 0.00 / lb
$ 0.00 		37 1.8 80.8%
1 lb American - White Wheat1 lb White Wheat $ 0.00 / lb
$ 0.00 		40 2.8 7.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats $ 0.00 / lb
$ 0.00 		33 2.2 11.5%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Citra1.5 oz Citra Hops $ 0.00 / oz
$ 0.00 		Leaf/Whole 13.3 Boil 10 min 23.1 15.8%
1 oz Chinook1 oz Chinook Hops $ 0.00 / oz
$ 0.00 		Pellet 11.5 Boil 10 min 14.65 10.5%
1 oz Citra1 oz Citra Hops $ 0.00 / oz
$ 0.00 		Leaf/Whole 13.3 Whirlpool at 170 °F 15 min 6.79 10.5%
1 oz Chinook1 oz Chinook Hops $ 0.00 / oz
$ 0.00 		Pellet 11.5 Whirlpool at 170 °F 15 min 5.87 10.5%
1 oz Mosaic1 oz Mosaic Hops $ 0.00 / oz
$ 0.00 		Pellet 11.7 Whirlpool at 170 °F 15 min 4.62 10.5%
1 oz Citra1 oz Citra Hops $ 0.00 / oz
$ 0.00 		Pellet 12.3 Dry Hop 7 days 10.5%
1 oz Chinook1 oz Chinook Hops $ 0.00 / oz
$ 0.00 		Pellet 11.5 Dry Hop 7 days 10.5%
1 oz Mosaic1 oz Mosaic Hops $ 0.00 / oz
$ 0.00 		Pellet 11.7 Dry Hop 7 days 10.5%
1 oz sabro1 oz sabro Hops $ 0.00 / oz
$ 0.00 		Pellet 15.4 Dry Hop 7 days 10.5%
9.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
3 g Gypsum $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer $ 0.00 / oz
$ 0.00 		Water Agt Mash 0 min.
1 tbsp Five Star Chemicals - 5.2 pH Stabilizer $ 0.00 / oz
$ 0.00 		Water Agt Sparge 0 min.
3 g Calcium Chloride (dihydrate) $ 0.00 / oz
$ 0.00 		Water Agt Sparge 1 hr.
3 g Gypsum $ 0.00 / oz
$ 0.00 		Water Agt Sparge 1 hr.
2.50 ml Lactic acid $ 0.00 / oz
$ 0.00 		Water Agt Mash 1 hr.
8 oz Rice hulls $ 0.00 / oz
$ 0.00 		Other Mash 0 min.
 
Yeast
Escarpment Labs - Ebbegarden Kveik Blend
Amount:
1 Each
Cost:
$ 0.00 / each
$ 0.00
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
71.6 - 98.6 °F
Starter:
No
Fermentation Temp:
77 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 68 °F       CO2 Level: 2.35 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 100 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 4 grams
CaSO4 (Gypsum) - 3 grams


Sparge Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 3 grams
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.32 17.3  
Mash volume with grains 5.36 21.5  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.76 g | 19 qt) 4.74 19  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.21 g | 28.8 qt) 7.19 28.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume (equipment estimates 5.61 g | 22.5 qt) 5.69 22.8  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Total: 9.07 36.3
Equipment Profile Used: System Default
 
Notes

If not using Kveik Yeast, I recommend using Wyeast London Ale III for Hazy IPAs

I used Whole Leaf Citra hops because I had them, but you can use pellet hops as well.

Fermentation Dry Hop @ 70% attenuation (1.025 to 1.027)
cold crash after fermentation is complete.

Fermentation temp: 77-83F for Kveik Yeast OR 65-67F for London Ale III

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  • Last Updated: 2022-01-13 15:31 UTC