Citradelic IPA Clone (New Belgium)

207.38 calories 19.46 g
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.2 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Vinnie Krishan / Andy Mitchell (NB)
Rating:
4.54

No Chill: 20 minute extended hop boil time
Calories: (Per )
Carbs: (Per )
Created Wednesday February 24th 2016
1.063
1.013
6.49%
88.17
9.49
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 96%
8 oz American - Caramel / Crystal 120L8 oz Caramel / Crystal 120L 33 120 4%
12.5 lb / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 13 Boil 60 min 24.13 5.6%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 14.5 Boil 10 min 19.61 5.6%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 10 min 13.52 5.6%
1 oz Crystal1 oz Crystal Hops Pellet 3.5 Boil 10 min 9.47 11.1%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 14.5 Whirlpool at 180 °F 10 min 9.87 5.6%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Whirlpool at 180 °F 10 min 6.81 5.6%
1 oz Crystal1 oz Crystal Hops Pellet 3.5 Whirlpool at 180 °F 10 min 4.77 11.1%
0.50 oz Azacca0.5 oz Azacca Hops Pellet 14.5 Dry Hop 5 days 5.6%
1 oz Cascade1 oz Cascade Hops Pellet 7 Dry Hop 5 days 11.1%
0.50 oz Chinook0.5 oz Chinook Hops Pellet 13 Dry Hop 5 days 5.6%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 11.1%
0.50 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Dry Hop 5 days 5.6%
0.50 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 7.2 Dry Hop 5 days 5.6%
0.50 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 5.6%
9 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4 gal Sparge 150 °F 90 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Tangerine Peel Spice Boil 5 min.
1 oz Tangerine Peel Spice Secondary --
 
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:
70 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 161 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
113 20 25 55 300 35
Mash Chemistry and Brewing Water Calculator
 
Notes

From (Andy Mitchell @ NB)

Bittering: Nugget (very very small amount)
Whirlpool: 50% Crystal, 25% Azzaca, 25% Centennial…total >90% of the hops used in the boil
Dry Hop: Simcoe, Galaxy, Mandarina Bavaria, Cascade, Citra, Chinook, tangerine peel

That dry hop is crazy, the largest portions are Cascade and Citra

If it were me, I would split the late kettle hop addition between a 10 min addition and a flameout / whirlpool addition. I think that would replicate what we do better because of how our process works. Even though we use the peel in dry hop (it’s a powder) you may have better luck using it at flameout if it’s fresh zest…or maybe both dry hop and flame out.

Cloner: Vinnie Krishan

View Count: 9983
Brew Count: 7
Last Updated: 2018-02-24 00:34 UTC

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