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Kern River Brewing Citra Double IPA

256 calories 25 carbs
Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Beersmith - Dave Clark - me
Rating:
51

Calories: 256 calories (Per 12oz)
Carbs: 25 g (Per 12oz)
Created Wednesday September 24th 2014
1.077
1.018
8.35%
93.19
5.7
5.51
 
Fermentables
Amount Fermentable PPG °L Bill %
25.25 lb American - Pale 2-Row25.25 lb Pale 2-Row 37 1.8 80.7%
1.2 lb American - Carapils (Dextrine Malt)1.2 lb Carapils (Dextrine Malt) 33 1.8 3.8%
1.2 lb American - Caramel / Crystal 10L1.2 lb Caramel / Crystal 10L 35 10 3.8%
1.2 lb German - Munich Light1.2 lb Munich Light 37 6 3.8%
9 oz Canadian - Honey Malt9 oz Honey Malt 37 25 1.8%
9 oz American - White Wheat9 oz White Wheat 40 2.8 1.8%
0.75 lb Corn Sugar - Dextrose0.75 lb Corn Sugar - Dextrose 46 0.5 2.4%
9 oz German - Acidulated Malt9 oz Acidulated Malt 27 3.4 1.8%
31.29 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
2 oz Nugget2 oz Nugget Hops Pellet 14 Boil 60 min 38.27 12%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 30 min 23.11 12%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 15 min 14.92 12%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 10 min 10.9 12%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 5 min 5.99 12%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop 12 days 6%
1.6 oz Citra1.6 oz Citra Hops Pellet 11 Dry Hop 9 days 9.6%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Dry Hop 6 days 12%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 3 days 12%
 
Mash Guidelines
Amount Description Type Temp Time
10.5 gal Add 5.25 gal @ 170.1 to get to 154 Infusion 170 °F 60 min
10.1 gal Add 5.06 gal @ 154 to get to 154 Sparge 154 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
2 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 1059 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
18g gypsom
7g calcium chloride
6g epsom salts
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 17.89 71.5  
Strike water volume at mash thickness of 1.25 qt/lb 9.54 38.2  
Remaining sparge water volume 8.34 33.4  
Grain absorption losses -3.82 -15.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 13.82 55.3  
Volume increase from sugar/extract (early additions) 0.06 0.2  
Adjusted starting boil size 13.88 55.5  
Boil off losses -1.5 -6  
Hops absorption losses -0.38 -1.5  
Amount going into fermentor 12 48  
Total: 17.89 71.5
 
Notes
  • Do iodine test pre-boil to ensure conversion was successful

  • Days 1-7 Primary
  • Days 8-14 Secondary
  • Days 15-21 add dry hops to secondary
  • Day 22 Add 1 TSP of plain gelatin to secondary and cold crash 48 hours
  • Day 24 Rack to bright keg or bottle
Last Updated and Sharing
 
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  • Last Updated: 2019-03-22 04:24 UTC