Citrus Crush IPA - Beer Recipe - Brewer's Friend

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Citrus Crush IPA

138 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Granero'd Homebrew
Calories: 138 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Monday April 1st 2019
1.042
1.010
4.2%
63.9
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 66.7%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 11.1%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 11.1%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 11.1%
9 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Boil 60 min 10.83 4%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 170 °F 20 min 44.94 48%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Whirlpool at 170 °F 20 min 8.17 16%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 4 days 16%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Dry Hop 4 days 16%
6.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
400 g Citrus Simple Syrup Flavor Whirlpool 20 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 76 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.9 gal Fly Sparge -- 160 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 2.93 11.7  
Mash volume with grains 3.65 14.6  
Grain absorption losses -1.13 -4.5  
Remaining sparge water volume (equipment estimates 5.61 g | 22.4 qt) 4.95 19.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.16 g | 28.6 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 5.65 22.6  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
Going into fermentor 5.5 22  
Total: 7.88 31.5
Equipment Profile Used: System Default
 
Notes

To make Citrus Simple Syrup:

  1. Take the peel from 3 oranges / 1 lemon and blanch them 3x.
  2. Make simple syrup: 400g of sugar + 400g of water.
  3. Add the peel and simmer for 45 minutes.
  4. Remove candied peel and dehydrate on low heat for about 24 hours, this will be used in the drop hop stage.

    Whirlpool:
    Once boil is complete and wort is below 170F, add Citra (3 oz), Lemon Drop (1 oz) and citrus simple syrup for a 20min whirlpool.

    Fermentation:
    Cool wort to ~68F, transfer to fermenter, aerate and pitch yeast. Ferment at 65F - 68F until SG reaches 1.010. Add dry hops and candied peel for 4 days. Transfer to bottle/keg and enjoy.
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  • Last Updated: 2019-04-17 12:00 UTC