Citra Iguana - Beer Recipe - Brewer's Friend

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Citra Iguana

212 calories 21.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 14.49 gallons
Post Boil Size: 12.95 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 212 calories (Per 12oz)
Carbs: 21.9 g (Per 12oz)
Created: Tuesday February 3rd 2015
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OG: 1.068 FG: 1.022 ABV: 6.1% IBU: 22

1.064
1.016
6.2%
21.4
4.5
5.7
84.17
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
22 lb US - Pale 2-Row22 lb Pale 2-Row $ 1.04 / lb
$ 22.88 		37 1.8 80%
2 lb Flaked Barley2 lb Flaked Barley 32 2.2 7.3%
3 lb Flaked Oats3 lb Flaked Oats $ 2.43 / lb
$ 7.29 		33 2.2 10.9%
8 oz Honey Malt8 oz Honey Malt 37 25 1.8%
27.50 lbs / $ 30.17
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 60 min 21.43 4%
6 oz Citra6 oz Citra Hops $ 1.25 / oz
$ 7.50 		Pellet 11 Whirlpool at 160 °F 25 min 24%
2 oz Galaxy2 oz Galaxy Hops $ 1.88 / oz
$ 3.75 		Pellet 14.25 Whirlpool at 160 °F 25 min 8%
4 oz Mosaic4 oz Mosaic Hops $ 1.88 / oz
$ 7.50 		Pellet 12.5 Whirlpool at 160 °F 25 min 16%
6 oz Citra6 oz Citra Hops $ 1.25 / oz
$ 7.50 		Pellet 11 Dry Hop 5 days 24%
2 oz Galaxy2 oz Galaxy Hops $ 1.88 / oz
$ 3.75 		Pellet 14.25 Dry Hop 5 days 8%
4 oz Mosaic4 oz Mosaic Hops $ 1.88 / oz
$ 7.50 		Pellet 12.5 Dry Hop 5 days 16%
25 oz / $ 37.50
 
Yeast
Wyeast - London Ale III 1318
Amount:
2 Each
Cost:
$ 8.25 / each
$ 16.50
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 260 B cells required
$ 16.50 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
South St. Well
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
115 6 15 166 86 27
25 G water total (MLT/HLT)
30g(18/12) CaCl2•2H2O Calcium Chloride
10g(6/4) CaSO4•2H2O Gypsum
7g(4.2/2.8) MgSO4•7H2O Epsom salt
5g(3/2) NaCl Table Sal
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Fly Sparge 168 °F 153 °F 60 min
8.94 gal Strike 165 °F 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.49 gal (57.95 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.49 gal (9.95 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 8.94 35.8  
Mash volume with grains 11.14 44.6  
Grain absorption losses -3.44 -13.8  
Remaining sparge water volume 9.24 37  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 14.49 58  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 12.95 51.8  
Hops absorption losses (whirlpool, hop stand) -0.45 -1.8  
Going into fermentor 12.5 50  
Total: 18.18 72.7
Equipment Profile Used: System Default
 
Notes

Grain Bill oats- just use old fashioned Quaker oats

Mash Temp- Its better to mash on the higher side and try to get a "sweeter" or less ferment-able beer usually 154-158.
Mash pH of 5.0-5.4. Correct acidity with lactic acid 88%. Measure after mash in.

Water profile- Maintain a 1:1 chloride to sulfate ratio at a level of 150 ppm. These are the only two water variables that should be monitored.

Conical Fermentation, conditioning and packaging process

  1. Ferment for 5-10 days before adding any dry hop. The first 24 hours of active fermentation are the most critical in terms of proper temperature control (66-68°F). Once fermentation starts to slow, let the fermenters free-rise to 70-72°F. This ensures fermentation fully completes and scrubs out any unwanted off-flavors.

  2. At day 7-8 after yeast pitch, Soft crash fermenter down to 55-60°F to allow the yeast to settle into the cone of the conical. Using dump valve, slowly remove yeast over 2 day period.

  3. Cap/seal fermenter at soft crash temp, add dry hop. Purge and pressurize to 7-10 PSI and let sit for 2-3 days.

  4. Cold crash to 35°F, under pressure for 2 days. Remove dry hop from dump valve over 2 day period.

  5. Packaging- Do not let beer interact with oxygen. This will result in oxidation and a ruined product. Perform a closed transfer to a keg that is scrubbed of oxygen/air. You can do this by filling a keg with starsan and push it out with CO2. This will leave you with a keg full of CO2.
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  • Last Updated: 2024-11-08 14:29 UTC