Citra/Mosaic New England IPA - Beer Recipe - Brewer's Friend

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Citra/Mosaic New England IPA

193 calories 16.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5.75 gallons
Post Boil Size: 4.3 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 88%
Calories: 193 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)
Created: Thursday March 22nd 2018
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 78.3%
1 lb American - Wheat1 lb Wheat 38 1.8 8.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.7%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 4.3%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Citra1.5 oz Citra Hops Pellet 12.6 Whirlpool at 170 °F 15 min 11.61 18.8%
2.50 oz Mosaic2.5 oz Mosaic Hops Pellet 11.3 Whirlpool at 170 °F 15 min 17.35 31.3%
1.50 oz Citra1.5 oz Citra Hops Pellet 12.6 Dry Hop 7 days 18.8%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 11.3 Dry Hop 7 days 18.8%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 60 min 36.38 12.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Whirlfloc Water Agt Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 206 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
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
3.75 gal Infusion -- 152 °F 60 min
batch sparge Sparge -- 180 °F 10 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 3.59 14.4  
Mash volume with grains (equipment estimates 3.66 g | 14.7 qt) 4.51 18.1  
Grain absorption losses -1.44 -5.8  
Remaining sparge water volume (equipment estimates 3.93 g | 15.7 qt) 3.84 15.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.84 g | 23.4 qt) 5.75 23  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 4.3 17.2  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Top off amount 0.85 3.4  
Going into fermentor 5 20  
Total: 7.44 29.8
Equipment Profile Used: System Default
 
Notes

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

Fermentation temp: 68F

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  • Last Updated: 2020-05-27 18:01 UTC