Citralicious IIPA - Beer Recipe - Brewer's Friend

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Citralicious IIPA

243 calories 21.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Imperial IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Aaron Lott
Calories: 243 calories (Per 12oz)
Carbs: 21.1 g (Per 12oz)
Created: Sunday January 5th 2014
1.074
1.013
8.5%
172.0
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
13 lb American - Pale 2-Row13 lb Pale 2-Row 37 1.8 86.7%
1 lb German - Wheat Malt1 lb Wheat Malt 37 2 6.7%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 3.3%
0.50 lb American - Caramel / Crystal 20L0.5 lb Caramel / Crystal 20L 35 20 3.3%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 14.1 Boil 60 min 45.2 9.8%
1 oz Citra1 oz Citra Hops Pellet 14.1 Boil 20 min 27.37 9.8%
2 oz Citra2 oz Citra Hops Pellet 14.1 Boil 10 min 32.77 19.5%
1 oz Citra1 oz Citra Hops Pellet 14.1 Boil 5 min 9.01 9.8%
3 oz Citra3 oz Citra Hops Pellet 14.1 Whirlpool at 190 °F 30 min 57.6 29.3%
2.25 oz Citra2.25 oz Citra Hops Pellet 14.1 Dry Hop 7 days 22%
10.25 oz / $ 0.00
 
Yeast
White Labs - British Ale Yeast WLP005
Amount:
1 Each
Cost:
Attenuation (custom):
82.4%
Flocculation:
High
Optimum Temp:
65 - 70 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 187 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.3 gal Saccharification Rest Infusion -- 150 °F 60 min
Starting Mash Thickness: 1.42 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.42 qt/lb 5.33 21.3  
Mash volume with grains 6.53 26.1  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume 3.8 15.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.19 g | 28.8 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume (equipment estimates 5.31 g | 21.3 qt) 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.11 -0.5  
Estimated amount in fermentor 5.39 21.6  
Total: 9.13 36.5
Equipment Profile Used: System Default
 
Notes

I'm not sure how accurate the figures are for the IBUs contributed by the whirlpool hops. While it may or may not contribute the calculated 57.6 IBUs, it certainly doesn't taste like it. It tastes like 80-90 IBUs max.

The predicted FG is in no way accurate. Due to the low mash temp the wort was more fermentable and attenuated down to 1.013 which is 81.9% attenuation, 11.4% higher than the yeast's average attenuation.

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  • Last Updated: 2014-01-19 02:09 UTC