Citrus IPA AIChE Brew (modified) - Beer Recipe - Brewer's Friend

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Citrus IPA AIChE Brew (modified)

197 calories 17.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8.11 gallons
Post Boil Size: 6.25 gallons
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dan
Hop Utilization: 96%
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday June 26th 2023
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1.060
1.011
6.5%
94.3
8.4
5.3
14.39
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb Briess - Pale Ale Malt 2-Row11 lb Pale Ale Malt 2-Row $ 1.31 / lb
$ 14.39 		36.8 3.5 84.6%
1 lb Dingemans - CaraVienne1 lb CaraVienne 34 20 7.7%
1 lb Briess - American - Caramel Malt - 10L1 lb American - Caramel Malt - 10L 35.4 10 7.7%
13 lbs / $ 14.39
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Artisan - Cascade1 oz Cascade Hops Pellet 6 Boil 60 min 20.54 10%
3 oz Artisan - Cascade3 oz Cascade Hops Pellet 6 Boil 20 min 37.31 30%
2 oz Artisan - Amarillo2 oz Amarillo Hops Pellet 7.7 Boil 10 min 19.11 20%
2 oz Artisan - Citra2 oz Citra Hops Pellet 12.7 Boil 5 min 17.33 20%
2 oz Artisan - Citra2 oz Citra Hops Pellet 12.7 Dry Hop Day 10 20%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Fining Boil 15 min.
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6.50 g Epsom Salt Water Agt Mash 1 hr.
11.50 g Gypsum Water Agt Mash 1 hr.
0.50 tsp Gelatin Fining Primary 3 days
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
20 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 107 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 12       Temp: 38 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
The Electric Brewery: Hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
110 18 16 50 275 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.5 gal eBIAB Steeping 159 °F 153 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.88 19.5  
Mash volume with grains 5.92 23.7  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 4.68 g | 18.7 qt) 5.11 20.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.68 g | 30.7 qt) 8.11 32.4  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.25 25  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.25 g | 25 qt) 5.5 22  
Total: 9.99 39.9
Equipment Profile Used: System Default
 
Notes

Starting with RO as Source Water.

Increased epsom salt until the magnesium target is reached, then increased calcium chloride until the chloride target is reached, followed by increasing gypsum until the sulfate target is reached.

DRY HOP: Add 2oz. Citra on Day 10 and let sit for 4 days, then start cold crash (Day 14).

This is my first batch where I am fining with gelatin. After cold crashing brought the temps to ~37F, I mixed 1/2 tsp of Knox unflavored gelatin powder into 60ml of RO water at ~150F and then pitched that into the fermenter where it sat for 3 days at ~37F before kegging.

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  • Last Updated: 2023-07-28 17:02 UTC