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Citra Ass Down

231 calories 21.3 g 16 oz
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 15.69 gallons
Post Boil Size: 14.1 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 74% (brew house)
Source: S.E.A. Breeze Brewing
Calories: 231 calories (Per 16oz)
Carbs: 21.3 g (Per 16oz)
Created: Wednesday December 3rd 2025
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n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pilsner18 lb Pilsner 37 1.8 52.9%
7 lb Canadian - Pale 2-Row7 lb Pale 2-Row 36 1.75 20.6%
4 lb United Kingdom - Oat Malt4 lb Oat Malt 28 2 11.8%
2 lb Bestmalz - BEST Chit Malt2 lb BEST Chit Malt 23 1.4 5.9%
2 lb Gambrinus - Honey Malted Oats2 lb Honey Malted Oats 33 5.5 5.9%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 2.9%
34 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Columbus0.5 oz Columbus Hops Pellet 15 Boil 60 min 10.19 1.8%
1.50 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 15 min 15.17 5.4%
8 oz Yakima Valley Hops - Citra8 oz Citra Hops Pellet 13.1 Hop Stand at 165 °F 20 min 28.6%
2 oz Yakima Valley Hops - Citra2 oz Citra Hops Pellet 13.1 Dry Hop (High Krausen) at 67 °F Day 3 7.1%
8 oz Yakima Valley Hops - Citra8 oz Citra Hops Pellet 13.2 Dry Hop at 55 °F Day 7 28.6%
8 oz Citra8 oz Citra Hops Pellet 13.2 Dry Hop at 50 °F Day 10 28.6%
28 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2 g Epsom Salt Water Agt Mash 0 min.
5 g Gypsum Water Agt Mash 0 min.
30 ml Lactic acid Water Agt Mash 0 min.
 
Yeast
Lallemand - Verdant IPA
Amount:
2 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
64 - 73 °F
Starter:
Yes
Fermentation Temp:
67 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 605 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 11.6 psi       Temp: 33 °F       CO2 Level: 2.8 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
65 10 10 50 125 0
West coast salt profile, 2:1 sulfate to chloride. Moved from 3:1 to 2:1 to help improve hop sharpness. This seems to be the best spot for our palate.

Mash pH 5.3 added 20ml lactic instead of 25ml
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.75 gal Strike 166 °F 154 °F 60 min
9.37 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 60 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.38 gal (57.5 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.38 gal (9.5 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.35 gal (53.38 qt). Suggest reducing strike water volume to 9.28 gal (37.12 qt) and adding 1.35 gal (5.38 qt) sparge/top-off. 10.63 42.5  
Strike water volume at mash thickness of 1.25 qt/lb 10.63 42.5  
Mash volume with grains 13.35 53.4  
Grain absorption losses -4.25 -17  
Remaining sparge water volume (equipment estimates 8.25 g | 33 qt) 9.57 38.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.38 g | 57.5 qt) 15.69 62.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 12.8 g | 51.2 qt) 14.1 56.4  
Hops absorption losses (whirlpool, hop stand) -0.3 -1.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 13.8 g | 55.2 qt) 12.5 50  
Total: 20.19 80.8
Equipment Profile Used: System Default
 
Notes

Ripe apricot, ripe mango, pineapple, some lychee.

Berries with orange undertones.

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  • Last Updated: 2025-12-13 17:40 UTC