Citradelic IPA Clone (New Belgium) - Beer Recipe - Brewer's Friend

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Citradelic IPA Clone (New Belgium)

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.1 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Vinnie Krishan / Andy Mitchell (NB)
No Chill: 20 minute extended hop boil time
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Monday February 12th 2018
1.060
1.013
6.2%
49.1
8.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.30 kg American - Pale 2-Row6.3 kg Pale 2-Row 37 1.8 96.5%
230 g American - Caramel / Crystal 120L230 g Caramel / Crystal 120L 33 120 3.5%
6.53 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Nugget10 g Nugget Hops Pellet 13 Boil 60 min 13.7 6.3%
10 g Azacca10 g Azacca Hops Pellet 14.5 Boil 10 min 11.13 6.3%
10 g Centennial10 g Centennial Hops Pellet 10 Boil 10 min 7.68 6.3%
20 g Crystal20 g Crystal Hops Pellet 3.5 Boil 10 min 5.37 12.5%
10 g Azacca10 g Azacca Hops Pellet 14.5 Whirlpool at 82 °C 10 min 5.8 6.3%
10 g Centennial10 g Centennial Hops Pellet 10 Whirlpool at 82 °C 10 min 4 6.3%
10 g Crystal10 g Crystal Hops Pellet 3.5 Whirlpool at 82 °C 10 min 1.4 6.3%
10 g Azacca10 g Azacca Hops Pellet 14.5 Dry Hop 5 days 6.3%
10 g Cascade10 g Cascade Hops Pellet 7 Dry Hop 5 days 6.3%
10 g Chinook10 g Chinook Hops Pellet 13 Dry Hop 5 days 6.3%
20 g Citra20 g Citra Hops Pellet 11 Dry Hop 5 days 12.5%
10 g Galaxy10 g Galaxy Hops Pellet 14.25 Dry Hop 5 days 6.3%
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 7.2 Dry Hop 5 days 6.3%
10 g Simcoe10 g Simcoe Hops Pellet 12.7 Dry Hop 5 days 6.3%
160 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
34 g Tangerine Peel Spice Boil 5 min.
34 g Tangerine Peel Spice Secondary --
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
20 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 184 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
113 20 25 55 300 35
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19 L Sparge -- 66 °C 90 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 20.2
Mash volume with grains 24.6
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 18.3 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 29.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 25.2
Hops absorption losses (whirlpool, hop stand) -0.2
Going into fermentor 25
Total: 36.5  
Equipment Profile Used: System Default
 
Notes

From (Andy Mitchell @ NB)

Bittering: Nugget (very very small amount)
Whirlpool: 50% Crystal, 25% Azzaca, 25% Centennial…total >90% of the hops used in the boil
Dry Hop: Simcoe, Galaxy, Mandarina Bavaria, Cascade, Citra, Chinook, tangerine peel

That dry hop is crazy, the largest portions are Cascade and Citra

If it were me, I would split the late kettle hop addition between a 10 min addition and a flameout / whirlpool addition. I think that would replicate what we do better because of how our process works. Even though we use the peel in dry hop (it’s a powder) you may have better luck using it at flameout if it’s fresh zest…or maybe both dry hop and flame out.

Cloner: Vinnie Krishan

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  • Last Updated: 2018-02-15 17:08 UTC