Citra Sunshine IPA - Beer Recipe - Brewer's Friend

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Citra Sunshine IPA

227 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.75 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Goodman
Calories: 227 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Tuesday July 7th 2015
1.069
1.013
7.3%
99.9
6.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 82.8%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 6.9%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 6.9%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.4%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Chinook1 oz Chinook Hops Pellet 13 Boil 60 min 42.58 9.5%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 17.88 9.5%
2.50 oz Citra2.5 oz Citra Hops Pellet 11 Boil 5 min 17.96 23.8%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 200 °F 30 min 21.49 28.6%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 4 days 28.6%
10.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Corn Sugar (60 min boil) Other Boil 1 hr.
1 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
66 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 458 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
5 qt Mash Sparge -- 152 °F 60 min
5.5 qt Sparge Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.45 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.45 qt/lb 4.89 19.6  
Mash volume with grains 5.97 23.9  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 4.5 g | 18 qt) 4.72 18.9  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.07 0.3  
Pre boil volume (equipment estimates 7.53 g | 30.1 qt) 7.75 31  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 5.86 23.5  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Going into fermentor 5.75 23  
Total: 9.61 38.5
Equipment Profile Used: System Default
 
Notes

Total Water Volume Needed = 10.50 gal
Mash Water = 5.00 gal @ 164 Deg
Mash Temp = 152 for 60 minutes
Sparge Water = 5.50 gal @ 170 Deg
Sparge Sit Time = 15 minutes

Add the following to each 5 gallons of water:
Gypsum - 2 tsp
Calcium Chloride - 1/2 tsp

Pre-Boil Volume = 7.75 Gallons
Add 5 drops Fermcap-S at boil
Add Corn Sugar with 15 minutes left on the boil
Add Whirlfloc tablets 15 minutes left in boil

Filter hops by putting a 5 gallon paint strainer bag into the primary and pouring wort through the strainer before pitching yeast

Rehydrate US-05 prior to pitching
1) Warm the dry yeast to room temperature
2) In a sanitized container, prepare 1/2 cup of sterile water at 95-105°F
3) Sprinkle the dry yeast on top of the water, trying to avoid setting up large, dry clumps.
4) Let sit 15 minutes, then gently stir.
5) When the yeast has reconstituted, gently stir again to form a cream and let sit another 5 minutes.
6) Carefully and slowly, adjust the temperature of the yeast to within 15°F of the wort temperature.
7) Pitch the resultant cream into the fermentation vessel, ideally as soon as possible.

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  • Last Updated: 2016-05-17 16:56 UTC