Crisp Citrus IPA 2 - Beer Recipe - Brewer's Friend

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Crisp Citrus IPA 2

227 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Chad March
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Sunday April 5th 2020
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OG: 1.069 FG: 1.012 ABV: 7.5% IBU: 98

1.068
1.019
6.4%
114.6
10.1
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 50%
5 lb American - Pilsner5 lb Pilsner 37 1.8 33.3%
1.25 lb American - Caramel / Crystal 40L1.25 lb Caramel / Crystal 40L 34 40 8.3%
1.25 lb American - Munich - Light 10L1.25 lb Munich - Light 10L 33 10 8.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Leaf/Whole 11 First Wort 0 min 6.98 5%
0.50 oz Mosaic0.5 oz Mosaic Hops Leaf/Whole 12 First Wort 0 min 7.61 5%
1 oz Bravo1 oz Bravo Hops Leaf/Whole 14.1 Boil 30 min 34.37 10%
2 oz Citra2 oz Citra Hops Leaf/Whole 11 Whirlpool at 212 °F 30 min 31.39 20%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12 Whirlpool at 212 °F 30 min 34.24 20%
2 oz Citra2 oz Citra Hops Leaf/Whole 11 Dry Hop 4 days 20%
2 oz Mosaic2 oz Mosaic Hops Leaf/Whole 12 Dry Hop 4 days 20%
10 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirfloc Fining Boil 15 min.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 165 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Add the following salts to the mash water only:

Gypsum - 8.5 grams
Epsom Salt - 1.75 grams
Table Salt - 0.7 grams
Calcium Chloride - 2.6 grams

This will produce a mash pH of ~5.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.7 gal Infusion 163 °F 155 °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 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.48 g | 13.9 qt) 3.75 15  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.98 g | 27.9 qt) 7.25 29  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.4 g | 21.6 qt) 5.8 23.2  
Hops absorption losses (whirlpool, hop stand) -0.15 -0.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.65 g | 22.6 qt) 5.25 21  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

The 2 oz. each of Mosaic and Citra added as "Whirlpool" hops should be added at flameout and left in for the whirlpool but removed when draining to primary.

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  • Last Updated: 2020-04-29 13:07 UTC
  • Snapshot Created: 2020-04-05 19:06 UTC