Von's sweet citrus IPA Beer Recipe | BIAB Specialty IPA: New England IPA | Brewer's Friend
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Von's sweet citrus IPA

178 calories 12.1 g 12 oz
Beer Stats
Method: BIAB
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 178 calories (Per 12oz)
Carbs: 12.1 g (Per 12oz)
Created: Saturday February 13th 2021
1.055
1.005
6.6%
30.2
3.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb US - Pale 2-Row6 lb Pale 2-Row 37 1.8 60.7%
1 lb American - Wheat1 lb Wheat 38 1.8 10.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10.1%
1 lb Flaked Corn1 lb Flaked Corn 40 0.5 10.1%
400 g Cane Sugar400 g Cane Sugar 46 0 8.9%
9.88 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Citra0.3 oz Citra Hops Pellet 11 Boil 60 min 13.21 3.6%
3 oz Citra3 oz Citra Hops Pellet 11 Hop Stand at 170 °F 20 min 14.34 36.1%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Hop Stand at 170 °F 20 min 2.61 12%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop at 70 °F 10 days 36.1%
1 oz Lemondrop1 oz Lemondrop Hops Pellet 6 Dry Hop at 70 °F 10 days 12%
8.30 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 167 °F 162 °F 60 min
 
Yeast
White Labs - Burlington Ale Yeast WLP095
Amount:
1 Each
Cost:
Attenuation (custom):
90%
Flocculation:
Medium
Optimum Temp:
67 - 70 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Reverse Osmosis
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

BIAB with 6 gallons. Pour/sparge .75 gallons post mash.
I ended up a little lower volume than 5 gallons. Would bump up water by .75 gallons and fermentable by 1 lb. for BIAB
used zest from 3 huge navel oranges and 6 tangerines. Brought from cold to boil, then immediately strain - 3 times. Added to 400 g sugar and 400 g water, simmered for 45 min. zest removed to dehydrate and then introduced at dry hop. simple sugar added at hopstand
OG was 1.058
Pitched directly onto previous NEIPA batch (burlingtion yeast, citra & mosaic hops)
FG was 1.005 - 6.96% ABV
Yield was a little less than 4.5 gallons

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  • Public: Yup, Shared
  • Last Updated: 2021-02-27 20:36 UTC
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