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Citradelic IPA Clone (New Belgium)

207 calories 19 carbs
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: 207 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created Wednesday February 24th 2016
1.063
1.013
6.49%
88.17
9.49
n/a
 
Fermentables
Amount Fermentable 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 Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.5 oz Nugget0.5 oz Nugget Hops Pellet 13 Boil 60 min 24.13 5.6%
0.5 oz Azacca0.5 oz Azacca Hops Pellet 14.5 Boil 10 min 19.61 5.6%
0.5 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%
0.5 oz Azacca0.5 oz Azacca Hops Pellet 14.5 Whirlpool at 180 °F 10 min 9.87 5.6%
0.5 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%
0.5 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%
0.5 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%
0.5 oz Galaxy0.5 oz Galaxy Hops Pellet 14.25 Dry Hop 5 days 5.6%
0.5 oz Mandarina Bavaria0.5 oz Mandarina Bavaria Hops Pellet 7.2 Dry Hop 5 days 5.6%
0.5 oz Simcoe0.5 oz Simcoe Hops Pellet 12.7 Dry Hop 5 days 5.6%
 
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 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
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
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
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.98 35.9  
Strike water volume at mash thickness of 1.5 qt/lb 4.69 18.8  
Remaining sparge water volume 4.29 17.2  
Grain absorption losses -1.56 -6.3  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 7.17 28.7  
Boil off losses -1.5 -6  
Hops absorption losses -0.17 -0.7  
Amount going into fermentor 5.5 22  
Total: 8.98 35.9
 
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

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  • Last Updated: 2018-02-24 00:34 UTC