Brew your best beer EVER. Save 5% on Brewer's Friend Premium today. Use code 5OFF. Sign Up ×

08: Nate's Citrus Bomb IPA

227 calories 22 carbs
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: MoreBeer Kit #702
Calories: 227 calories (Per 12oz)
Carbs: 22 g (Per 12oz)
Created Saturday March 14th 2015
1.069
1.015
7.06%
122.14
5.23
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 80%
2 lb Belgian - Pilsner2 lb Pilsner 37 1.6 14.5%
12 oz American - Caramel / Crystal 15L12 oz Caramel / Crystal 15L 35 15 5.5%
13.75 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.5 oz Magnum1.5 oz Magnum Hops Pellet 15 Boil 60 min 77.24 17.6%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 30 min 39.57 11.8%
1 oz Columbus1 oz Columbus Hops Pellet 15 Boil 1 min 2.22 11.8%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 1 min 1.63 11.8%
1 oz Centennial1 oz Centennial Hops Pellet 10 Boil 1 min 1.48 11.8%
3 oz Falconer's Flight3 oz Falconer's Flight Hops Pellet 10 Dry Hop 5 days 35.3%
 
Mash Guidelines
Amount Description Type Temp Time
4.58 gal Sacc Rest Infusion 152 °F 60 min
4 gal Batch Sparge #1 Sparge 170 °F 10 min
3 gal Batch Sparge #2 Sparge 170 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 350 B cells required
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
7 gallons distilled, 4 gallons San Jose hard tap water.
Mash Chemistry and Brewing Water Calculator
 
Notes

Made starter of WLP001 from pale ale brewed 2 months ago. Was in mason jar in sterile water in fridge. Starter only got going for ~16 hours.
Strike water was on the high end, shitty thermometer lead me to think I was mashing at 156-158F--not good.
OG was 1.060 at 80F
Pitched yeast at ~78F
First batch using temp controlled chest freezer. Set at 68F when it was supposed to be at 65F, started bubbling at 68F in ~4 hours, lowered to 65 12 hours after pitch...chugged along slowly for 1 day bubbling, lots of krausen but airlock activity stopped. Raised back up to 68F 48 hours after pitch to try and regain activity. SG 1.036 at this time.
Dry hopped with 1 oz of Falconer's Flight from Day 7 to Day 12.
Day 12, gravity down to 1.010 surprisingly.
Dry Hopped from day 12 to Day 14. Day 14 needed stainless steel boil kettle plug that I used to help weigh down the hop bag for the Crystal Wheat brew. Only dry hopped the 2oz FF for 2 days.

Last Updated and Sharing
 
1,867
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-05-13 00:41 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top Buy Ingredients
https://www.brewersfriend.com/