Juicy Citra Boi NEIPA - Beer Recipe - Brewer's Friend

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Juicy Citra Boi NEIPA

229 calories 23.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Frankie Elgaen
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Sunday May 31st 2015
1.069
1.017
6.9%
75.8
5.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 71.4%
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 10.7%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 10.7%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 3.6%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 3.6%
14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 12.8 Boil 10 min 17.12 9.1%
1 oz Azacca1 oz Azacca Hops Pellet 10.6 Boil 10 min 14.18 9.1%
1 oz Citra1 oz Citra Hops Pellet 12.8 Whirlpool at 170 °F 15 min 19.17 9.1%
1 oz Azacca1 oz Azacca Hops Pellet 10.6 Whirlpool at 170 °F 15 min 15.88 9.1%
1 oz Cluster1 oz Cluster Hops Pellet 6.3 Whirlpool at 170 °F 15 min 9.44 9.1%
1 oz Citra1 oz Citra Hops Pellet 12.8 Dry Hop 7 days 9.1%
1 oz Azacca1 oz Azacca Hops Pellet 10.6 Dry Hop 7 days 9.1%
1 oz Cluster1 oz Cluster Hops Pellet 6.3 Dry Hop 7 days 9.1%
1 oz Citra1 oz Citra Hops Pellet 12.8 Dry Hop 3 days 9.1%
1 oz Azacca1 oz Azacca Hops Pellet 10.6 Dry Hop 3 days 9.1%
1 oz Cluster1 oz Cluster Hops Pellet 6.3 Dry Hop 3 days 9.1%
11 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Irish Moss Fining Boil 15 min.
0.50 oz Yeast Nutrient Other Boil 15 min.
 
Yeast
Imperial Yeast - A38 Juice
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
69 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg Force Carb       CO2 Level: 2.4 Volumes
 
Target Water Profile
NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.38 17.5  
Mash volume with grains 5.5 22  
Grain absorption losses -1.75 -7  
Remaining sparge water volume (equipment estimates 4.31 g | 17.3 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.69 g | 26.8 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.11 20.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5 20  
Total: 8.5 34
Equipment Profile Used: System Default
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

If I had a 6.5 gallon carboy
10 gallon kettle
6 gal into primary
5.5 gal into secondary
5 gal into keg

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  • Last Updated: 2018-06-30 22:36 UTC