Citra IPA Beer Recipe | BIAB American IPA by Benman | Brewer's Friend
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Citra IPA

196 calories 16.7 g 12 oz
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 75 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.61 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created: Monday May 13th 2024
1.060
1.010
6.6%
45.4
5.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Crisp Malting - Finest Maris Otter7 lb Finest Maris Otter 36.8 2.4 92.7%
0.35 lb Munich - Light 10L0.35 lb Munich - Light 10L 33 10 4.6%
0.20 lb American - White Wheat0.2 lb White Wheat 40 2.8 2.6%
7.55 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.62 oz BSG - Citra0.62 oz Citra Hops Pellet 12 Boil 60 min 45.44 32.6%
0.68 oz BSG - Citra0.68 oz Citra Hops Pellet 12 Boil 0 min 35.8%
0.60 oz BSG - Citra0.6 oz Citra Hops Pellet 12 Dry Hop 2 days 31.6%
1.90 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.2 qt Infusion -- 150 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
2.50 g irish moss Water Agt Boil 15 min.
1.30 g Wyeast - Beer Nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
 
Notes

mash temperature of 150 °F (66 °C).
Hold the mash at 150 °F (66 °C) for 60 minutes, or until conversion is complete.
Boil the wort for 75 minutes.
Add the first hop addition at
60 minutes left in the boil and the Irish moss with 10 minutes remaining in the boil.
Add the second addition of hops at the end of the boil.
Chill the wort to 65 °F (18 °C), let the break material settle, rack to the fermenter,
pitch the yeast and aerate thoroughly.
Ferment at 68 °F (20 °C). After primary fermentation
has died down, add the dry hop addition. After two days of dry hopping, rack the finished beer off the dry hops and bottle
or keg.

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  • Public: Yup, Shared
  • Last Updated: 2024-05-17 20:16 UTC
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