20-09 Citra Sun Bear IPA - Beer Recipe - Brewer's Friend

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20-09 Citra Sun Bear IPA

208 calories 21 g 12 oz
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Beer Stats
Method: Extract
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.174 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Hop Utilization: 97%
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Thursday February 27th 2020
1.063
1.015
6.4%
75.0
8.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Dry Malt Extract - Extra Light5 lb Dry Malt Extract - Extra Light - (late boil kettle addition) 42 2.5 53.8%
3.30 lb Briess - LME Munich3.3 lb LME Munich 34.5 8 35.5%
8.30 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
8 oz American - Caramel / Crystal 20L8 oz Caramel / Crystal 20L 35 20 5.4%
8 oz American - Caramel / Crystal 40L8 oz Caramel / Crystal 40L 34 40 5.4%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Nugget1.25 oz Nugget Hops Pellet 13 Boil 60 min 56.46 25%
1.25 oz Simcoe1.25 oz Simcoe Hops Pellet 13 Boil 5 min 11.26 25%
1.25 oz Amarillo1.25 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 7.32 25%
1.25 oz Citra1.25 oz Citra Hops Pellet 11 Dry Hop 5 days 25%
5 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 241 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.1 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Crystal Geyser - Salem
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2 gal Steeping 160 °F 170 °F 20 min
4 qt Sparge 160 °F -- --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.05 g | 12.2 qt) 2.84 11.4  
Mash volume with grains (equipment estimates 3.05 g | 12.2 qt) 2.92 11.7  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.28 1.1  
Pre boil volume (equipment estimates 3.2 g | 12.8 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.39 1.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil volume 2 8  
Hops absorption losses (whirlpool, hop stand) -0.05 -0.2  
Top off amount 3.55 14.2  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.39 25.6
Equipment Profile Used: System Default
 
Notes

Copy of peachtree ipa from BYO
Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water as it warms until a temperature of about 170 °F (77 °C) is reached, or approximately 20 minutes. Remove the grains from the wort and rinse with 4 quarts (3.7 L) of hot water. Add the liquid to reach a total of 3 gallons (11.3 L) in the brew pot and bring the wort to a boil. Turn off the heat, add the liquid malt extract, and stir until completely dissolved. Return to heat and add the Nugget hops. With 15 minutes remaining in the boil, add the dried malt extract and yeast nutrients. Add the Simcoe® hop addition with five minutes remaining in the boil. After turning off the heat, add the Amarillo® hops and then rapidly chill the wort to room temperature. Transfer to a fermenter and top off to 5.5 gallons (21 L).

Pitch the yeast when the temperature of the wort is about 68 °F (20 °C). Preferably pitch the yeast as a 1.5-L starter if pitching liquid yeast. Hold the wort at this temperature for the duration of primary fermentation. Fermentation should take 10–14 days. Following fermentation, dry hop for 5 days before bottling or transferring to keg. Prime to 2.4 volumes of CO2.

Tips for success:
This recipe is designed to be simple and easy. The dry hop is up to the brewer’s preference. I originally used Amarillo® when first developing this recipe, but I have switched it up to Citra® to brighten the aroma. Whatever American aroma hops you prefer would be appropriate here.

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  • Last Updated: 2020-04-17 19:28 UTC