Mash Guidelines
|
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
|
6.5 gal |
Sacch rest |
Strike |
162 °F |
152 °F |
60 min |
|
|
Mashout |
Temperature |
152 °F |
170 °F |
10 min |
|
2.5 gal |
Sparge |
Sparge |
-- |
170 °F |
-- |
Starting Mash Thickness:
1.75 qt/lb
Starting Grain Temp:
65 °F |
Target Water Profile
Light colored and hoppy
Notes
Single-Infusion Citra IPA – Brew Day Checklist (Plain Text)
Batch size: ~5–5.5 gal into fermenter
Target OG: 1.060
Grain: 13 lb (at ~65 °F)
Yeast: Safale S‑04 (dry)
MASH & LAUTER
Heat strike water
Heat ~6.5 gal water to 162 °F.
Dough-in
Add 13 lb grain to strike water.
Stir well, target mash temp 152 °F.
Saccharification rest
Hold mash at 152 °F for 60 minutes.
Stir and check temp once or twice.
Mashout
Raise mash to 170 °F.
Hold 10 minutes.
Vorlauf and first runnings
Vorlauf until clear, then run off to kettle.
Expect roughly 4.9 gal first runnings (approximate).
Sparge
Sparge water at 170 °F from your secondary kettle.
Sparge with about 1.6–2.1 gal to reach 6.5–7.0 gal pre-boil volume.
BOIL (60 MINUTES TOTAL)
Start 60-minute boil once you reach full rolling boil.
At 60 minutes remaining (start of boil):
Add 0.5 oz Citra pellets (12.6% AA).
At 15 minutes remaining:
Add 0.5 tsp Vintner’s Select white yeast nutrient (total for batch).
Add 1 tsp Irish moss (total for batch).
At 10 minutes remaining:
Add 2.0 oz Citra pellets (12.6% AA).
End of boil:
Finish full 60 minutes.
HOP STAND / WHIRLPOOL
Flameout
Turn off heat at end of boil.
Cover kettle (lid mostly on).
Cool to hop-stand temperature
Let wort cool naturally (no chiller yet) down to about 170 °F.
Hop stand addition
At ~170 °F, add 2.0 oz Cryo Citra (22.5% AA).
Gently whirlpool and let stand for 10 minutes with the lid mostly on.
Chill and transfer
After 10-minute stand, run wort through plate chiller into sanitized fermenter.
Aim for pitching temperature in the mid‑60s °F.
FERMENTATION
Oxygenate/aerate wort as usual.
Pitch 1 packet of Safale S‑04 (rehydrate or direct pitch per your habit).
Ferment around 64–66 °F beer temperature, allowing a slight rise near the end.
Let fermentation run about 2 weeks, confirming stable final gravity.
KEGGING & DRY HOP
Prepare keg
Clean and sanitize keg thoroughly.
Purge keg with CO₂ as much as possible.
Add dry hops to keg
Place 2.0 oz Cryo Citra (22.5% AA) in a sanitized stainless hop tube or bag (weighted if needed).
Put hop tube/bag into keg.
Transfer beer
Transfer from primary fermenter to purged keg carefully, minimizing splashing and oxygen exposure.
Chill and carbonate
Put keg in kegerator/keezer and apply CO₂ to your preferred carbonation level.
Leave hop tube/bag in the keg for the duration; main extraction occurs in the first 3–5 days cold, but it can remain in.
Last Updated and Sharing
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- Last Updated: 2026-03-28 16:58 UTC
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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 $ |
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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