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133 Citra Amarillo NEIPA

Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 56 liters
Post Boil Size: 46 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 69% (brew house)
Source: Bill
Calories: 164 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)

Created: Tuesday October 7th 2025

lemonbar milkshake ipa

by Genus Brewing

OG: 1.070 FG: 1.020 ABV: 6.6% IBU: 30

Original Gravity:

1.054

Final Gravity:

1.010

ABV (standard):

5.7%

IBU (tinseth):

25.7

SRM (morey):

4.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3 kg	United Kingdom - Maris Otter Pale3 kg Maris Otter Pale	38	3.75	28.6%
6 kg	Crisp Malting - Extra Pale Ale Malt6 kg Extra Pale Ale Malt	38	1.7	57.1%
1 kg	Briess - Brewers Oat Flakes / Flaked oats1 kg Brewers Oat Flakes / Flaked oats	32.2	2.5	9.5%
0.50 kg	Crisp Malting - Torrefied Wheat0.5 kg Torrefied Wheat	36.8	3	4.8%
10.50 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Amarillo10 g Amarillo Hops	Pellet	11.2	Boil	10 min	2.58	2.7%
66 g	Citra66 g Citra Hops	Pellet	14.7	Hop Stand	20 min	23.1	17.6%
150 g	Citra150 g Citra Hops	Pellet	14.7	Dry Hop	4 days		39.9%
150 g	Amarillo150 g Amarillo Hops	Pellet	11.2	Dry Hop	4 days		39.9%
376 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
160 g	Amarillo (Pellet) 160 g Amarillo (Pellet) Hops	2.58	42.6%
216 g	Citra (Pellet) 216 g Citra (Pellet) Hops	23.1	57.5%
376 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
33 L	mash	Strike	67 °C	67 °C	60 min
34 L		Batch Sparge	75 °C	75 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 17 °C

Yeast

Lallemand - Verdant IPA

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	High
Optimum Temp:	18 - 23 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 196 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
2 tsp gypsome 4 tsp cal ch 2 ml lactic acid NO PROTAFLOCK Did a water cal and the above gave me: Ca- 150 Cal chlodide), Ca++ 111 (gypsome), PH 5.2 (acid)
Mash Chemistry and Brewing Water Calculator

Notes

7.10.25
EXBEERIMENT
My beers have sucked for a while and the last one (Kit) was fucked up with final gravities of 1005-1006 with predicted 1013! Theory: wild years getting in. Harsh beer, headaches, too thin. So, I am brewing outside and cleaning/sterilising everything well. I now don't think the headaches were caused by darker beers or bad verdant yeast, but by contamination. So, this will have good body, maltyness, booze, and good size DH.

Also, test your damn beer at 7 days and just keg when you get to the target FG, which is 1011.

DH: 75gr each of Citra and Amarillo into each ferm = 150gr.

Mash temp. 66c

OG 1054. 69%
Good brew day.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-10-10 13:22 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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