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Delicious Citrus 2026

260 calories 27.1 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.078 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Good old Rich and Bruce
Calories: 260 calories (Per 12oz)
Carbs: 27.1 g (Per 12oz)
Created: Thursday January 8th 2026
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Fermentables
Amount Fermentable Cost PPG °L Bill %
24 lb Briess - Brewers Malt 2-Row24 lb Brewers Malt 2-Row 37 1.8 84.6%
1 lb Briess - Caramel Malt - 20L1 lb Caramel Malt - 20L 35 20 3.5%
6 oz Weyermann - Acidulated6 oz Acidulated $ 3.49 / lb
$ 1.31 		27 3.4 1.3%
3 lb Cane Sugar3 lb Cane Sugar - (late boil kettle addition) 46 0 10.6%
28.37 lbs / $ 1.31
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 60 min 44.75 16.7%
2 oz Yakima Valley Hops - Talus2 oz Talus Hops Pellet 9.2 Boil 15 min 13.62 16.7%
2 oz Yakima Valley Hops - Talus2 oz Talus Hops Pellet 9.2 Whirlpool 0 min 5.74 16.7%
4 oz Yakima Valley Hops - Talus4 oz Talus Hops Pellet 9.2 Dry Hop 6 days 33.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 6 days 16.7%
12 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Glucabuster Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
0.37 ml Lactic acid $ 1.25 / oz
$ 0.02 		Water Agt Sparge 1 hr.
1 ml Foam Axe $ 2.00 / oz
$ 0.07 		Water Agt Boil 1 hr.
1 each Whirlfloc Water Agt Boil 20 min.
0.50 tsp Yeast Nutrient Other Boil 20 min.
1 oz Sweet Orange Peel Flavor Whirlpool 0 min.
$ 0.08
 
Yeast
Lallemand - LALBREW® BRY-97 WEST COAST ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
75 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 643 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 30.23 psi       Temp: 72.4 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 gal Mash in Infusion 70 °F 138 °F 15 min
Rest and ramp Temperature 138 °F 144 °F 45 min
Rest and ramp Temperature 146 °F 158 °F 15 min
Rest and ramp Temperature 158 °F 175 °F 15 min
5 gal Drain mash tun & refill Sparge 175 °F 175 °F 60 min
5 gal Drain mash tun again Sparge 175 °F 175 °F --
Starting Mash Thickness: 1.33333 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.73 gal (54.9 qt). Suggest reducing initial water volume to 11.78 gal (47.11 qt) and adding 1.73 gal (6.9 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 8.46 33.8  
Mash volume with grains 10.49 42  
Grain absorption losses -3.17 -12.7  
Remaining sparge water volume (equipment estimates 8.47 g | 33.9 qt) 8.96 35.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.5 g | 54 qt) 14 56  
Volume increase from sugar/extract (late additions) 0.22 0.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 12.08 48.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 12 48  
Total: 17.42 69.7
Equipment Profile Used: System Default
 
Notes

Batch 160

Last Updated and Sharing
 
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  • Last Updated: 2026-01-08 01:48 UTC
  • Snapshot Created: 2026-01-08 01:07 UTC
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