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Citrus Crush IPA

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

Original Gravity:

1.042

Final Gravity:

1.010

ABV (standard):

4.2%

IBU (tinseth):

63.9

SRM (morey):

3.0

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	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	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

Show Summary View

Amount	Variety	IBU	Bill %
4.25 oz	Citra (Pellet) 4.2499999902784 oz Citra (Pellet) Hops	55.77	68%
2 oz	Lemondrop (Pellet)	8.17	32%
6.25 oz / $ 0.00

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

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

Notes

To make Citrus Simple Syrup:

Take the peel from 3 oranges / 1 lemon and blanch them 3x.
Make simple syrup: 400g of sugar + 400g of water.
Add the peel and simmer for 45 minutes.
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.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2019-04-17 12:00 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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