Double Citrus Clone - Beer Recipe - Brewer's Friend

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Double Citrus Clone

255 calories 24.6 g 12 oz
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Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.062 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 76% (brew house)
Calories: 255 calories (Per 12oz)
Carbs: 24.6 g (Per 12oz)
Created: Wednesday February 27th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.88 lb Rahr - Standard 2-Row9.88 lb Standard 2-Row 36.8 1.8 65%
2.29 lb German - Pale Wheat2.29 lb Pale Wheat 39 1.5 16%
1.21 lb Weyermann - Vienna Malt1.21 lb Vienna Malt 37 3.5 8%
0.30 lb Honey Malt0.3 lb Honey Malt 37 25 2%
0.41 lb Weyermann - Acidulated0.41 lb Acidulated 27 3.4 2%
0.30 lb Corn Sugar - Dextrose0.3 lb Corn Sugar - Dextrose 42 0.5 3%
0.70 lb Flaked Barley0.7 lb Flaked Barley 32 2.2 4%
15.09 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Citra1.5 oz Citra Hops Pellet 11 Whirlpool at 195 °F 20 min 9.89 15.4%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Whirlpool at 195 °F 20 min 11.24 15.4%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Whirlpool at 195 °F 20 min 1.9 2.6%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 175 °F 20 min 14.38 30.8%
3 oz Mosaic3 oz Mosaic Hops Pellet 12.5 Whirlpool at 175 °F 20 min 16.34 30.8%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Whirlpool at 175 °F 20 min 2.77 5.1%
9.75 oz / $ 0.00
 
Yeast
Omega Yeast Labs - DIPA Ale OYL-052
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium-low
Optimum Temp:
65 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 136 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.2 psi       Temp: 38 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 150 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.1 gal Batch Sparge -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.08 g | 36.3 qt) 8.98 35.9  
Mash volume with grains (equipment estimates 10.26 g | 41 qt) 10.16 40.6  
Grain absorption losses -1.85 -7.4  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.9 27.6  
Boil off losses -1.5 -6  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.37 -1.5  
Top off amount 0.37 1.5  
Volume into fermentor 5.5 22  
Total: 8.98 35.9
Equipment Profile Used: System Default
 
Notes

8.4 strike - 158 degrees
mash at 152 - 60 min (maybe longer)
WLP 004 starter

2.86 g Gypsum (70 ppm)
1.26 g CaCl (55 ppm)
25.2 mL Phosphoric Acid = 1 tbsp + 2 tsp
for 5.5 pH
Brown Balanced - 85/10/23/70/55


cold steep 3 oz coffee with 19 oz cold water for 24 hours, french press to strain, add during kegging/bottling

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  • Last Updated: 2022-01-05 15:30 UTC