Berry Citra Milkshake IPA

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 249 calories (Per 12oz)
Carbs: 25.9 g (Per 12oz)

Created: Wednesday November 6th 2019

Nugget Nectar

by AndyMcBrews

OG: 1.068 FG: 1.015 ABV: 7.0% IBU: 75

Gobsmacked

by Tim Bulin

OG: 1.067 FG: 1.013 ABV: 7.1% IBU: 70

Lemon Drop IPA

by HollywoodPete

OG: 1.058 FG: 1.011 ABV: 6.2% IBU: 71

Original Gravity:

1.075

Final Gravity:

1.019

ABV (standard):

7.3%

IBU (tinseth):

80.3

SRM (morey):

10.3

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
12 lb	American - Pale Ale12 lb Pale Ale	37	3.5	77.4%
0.75 lb	American - Caramel / Crystal 60L0.75 lb Caramel / Crystal 60L	34	60	4.8%
0.50 lb	American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt)	33	1.8	3.2%
1.25 lb	Flaked Oats1.25 lb Flaked Oats	33	2.2	8.1%
1 lb	Lactose (Milk Sugar)1 lb Lactose (Milk Sugar) - (late boil kettle addition)	41	1	6.5%
15.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Apollo1 oz Apollo Hops	Pellet	20	Boil	45 min	61.9	9.1%
1 oz	Citra1 oz Citra Hops	Pellet	11	Boil	15 min	18.4	9.1%
2 oz	Citra2 oz Citra Hops	Pellet	11	Boil	0 min		18.2%
7 oz	Citra7 oz Citra Hops	Pellet	11	Dry Hop	5 days		63.6%
11 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Apollo (Pellet)	61.9	9.1%
10 oz	Citra (Pellet) 9.9999999771257 oz Citra (Pellet) Hops	18.4	90.9%
11 oz / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
2 lb	Raspberries	Flavor	Secondary	7 days
2 lb	Blackberries	Flavor	Secondary	7 days
1 lb	Blueberries	Flavor	Secondary	7 days

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 133 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

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
37.1 qt		Batch Sparge	164.4 °F	152 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 68 °F

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.5 qt/lb	5.44	21.8
Mash volume with grains	6.6	26.4
Grain absorption losses	-1.81	-7.3
Remaining sparge water volume (equipment estimates 3.7 g \| 14.8 qt)	3.63	14.5
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 7.07 g \| 28.3 qt)	7	28
Volume increase from sugar/extract (late additions)	0.08	0.3
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.15	-0.6
Post boil Volume	5.5	22
Going into fermentor	5.5	22
Total:	9.06	36.3
Equipment Profile Used:	System Default

Notes

Fruit prep:
You'll want to run the fruit through a freeze/thaw cycle about three times. This will help break down the outer walls of the fruit so it allows for better flavor transfer to the beer. On the day the fruit is to be added, fully thaw it for the last time and add 2oz of vodka in a sanitized bowl and gently press the fruit. Do NOT fully crush it, just break it up a bit.

Primary fermentation should last only a couple of days if you prepared a starter.

Rerack to secondary and add fruit in a hop bag and let that sit for 7 days.

Rerack one final time, remove the fruit and add the dry hops for 5 days.

Cold crash, keg/bottle. Enjoy.

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Last Updated: 2019-11-06 22:51 UTC

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Berry Citra Milkshake IPA