Passionfruit Citra IPA - Beer Recipe - Brewer's Friend

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Passionfruit Citra IPA

187 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.1 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 60% (brew house)
Source: drheld
Calories: 187 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Tuesday December 11th 2018
1.056
1.017
5.1%
59.4
4.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb US - Vienna (DE)3 lb US - Vienna (DE) 36.8 4 32%
3 lb US - Maris Otter Pale (UK)3 lb US - Maris Otter Pale (UK) 37.7 3 32%
1 lb US - Passion Fruit1 lb US - Passion Fruit 4 0 10.7%
1 lb US - Flaked Wheat1 lb US - Flaked Wheat 33.8 2 10.7%
1 lb US - Flaked Oats1 lb US - Flaked Oats 32.8 2 10.7%
6 oz US - Lactose (Milk Sugar)6 oz US - Lactose (Milk Sugar) 40.7 1 4%
9.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Citra (US)0.25 oz Citra (US) Hops Pellet 13.65 Boil 30 min 10.32 3.2%
5.20 oz Citra (US)5.2 oz Citra (US) Hops Pellet 13.65 Dry Hop 7 days 66.2%
2.40 oz Citra (US)2.4 oz Citra (US) Hops Pellet 13.65 Whirlpool at 190 °F 30 min 49.07 30.6%
7.85 oz / $ 0.00
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 91 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 1.31 5.3  
Mash volume with grains 1.55 6.2  
Grain absorption losses -0.38 -1.5  
Remaining sparge water volume (equipment estimates 5.39 g | 21.5 qt) 4.89 19.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.53 2.1  
Pre boil volume (equipment estimates 6.6 g | 26.4 qt) 6.1 24.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.09 20.4  
Hops absorption losses (whirlpool, hop stand) -0.09 -0.4  
Going into fermentor 5 20  
Total: 6.2 24.8
Equipment Profile Used: System Default
 
Notes

Calcium chloride and gypsum.
2 grams per gallon calcium chloride, 1 gram per gal gypsum

165.9 strike temp for 160 mash with 6 gallons of water.

After boil, chill to 190, stop chilling and add whirlpool hops for 30 minutes, then finish chill.


Alternative yeast: British Ale V - Omega Yeast OYL-011

(Recently changed from 2.5 to 3 pounts Maris)

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  • Last Updated: 2024-11-08 18:40 UTC