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Sip of Sunshine Clone

260 calories 23 carbs
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (ending kettle)
Rating:
51

Calories: 260 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
URL: http://www.homebrewtalk.com/showthread.php?t=496952
Created Sunday September 20th 2015
1.079
1.015
8.46%
96.32
8.26
n/a
 
Brew Log History

Target 64°F
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Fermentables
Amount Fermentable PPG °L Bill %
11 lb Belgian - Pale Ale11 lb Pale Ale 38 3.4 63.8%
3 lb American - Vienna3 lb Vienna 35 4 17.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.8%
12 oz American - Carapils (Dextrine Malt)12 oz Carapils (Dextrine Malt) 33 1.8 4.3%
4 oz United Kingdom - Amber4 oz Amber 32 27 1.4%
4 oz Belgian - CaraMunich4 oz CaraMunich 33 50 1.4%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose 46 0.5 5.8%
17.25 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1.5 oz Columbus1.5 oz Columbus Hops Pellet 15 Boil 60 min 60.63 13%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 20 min 17.95 8.7%
3 oz Citra3 oz Citra Hops Pellet 11 Boil 5 min 17.73 26.1%
3 oz Citra3 oz Citra Hops Pellet 11 Whirlpool at 180 °F 30 min 26.1%
3 oz Citra3 oz Citra Hops Pellet 11 Dry Hop 6 days 26.1%
 
Mash Guidelines
Amount Description Type Temp Time
9 gal Infusion 152 °F 60 min
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1
Attenuation (avg):
80%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
64 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
142 26 15 80 305 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Recipe Type: All Grain
Yeast: Conan
Yeast Starter: Yes - See Notes
Batch Size (Gallons): 6
Original Gravity: 1.080
Final Gravity: 1.016
IBU: 84
Boiling Time (Minutes): 60
Color: 5.5 SRM
Primary Fermentation (# of Days & Temp): 10 Days - 64F up to 68F
Secondary Fermentation (# of Days & Temp): 10 Days @ 68F
Tasting Notes: After a month in the keg, this is very tasty and very close to the original.


11 Lbs Belgian Pale Ale Malt
3 Lbs Vienna Malt
1 Lbs Oat Flakes
12 oz. Carapils
4 oz. Carared
4 oz. Caramunich (Type I)
1 Lbs Corn Sugar (added at 10mins)

Mash @ 152F for 60 mins

1.5 oz Columbus @ 60
1.0 oz Citra @ 20
3.0 oz Citra @ 5
3.0 oz Citra @ Whirlpool/Hopstand @ 180F for 30 mins

3.0 oz Citra @ Dry Hop (in two installments)

  • Yeast starter from 1 vial of Conan containing ~30B cells. 250ml -> 1000ml -> decant -> 1000ml

  • Cooled wort to 63F after boil and pitched decanted starter. Increase temp 1F per day up to 68F.
  • After 10 days, lower temp to 60F for 24 hrs.
  • Purge secondary vessel with CO2, rack onto half of dry hops, allow temp to rise to 68F.
  • At day 14, add the rest of the dry hops.
  • At day 18, rack to keg.
  • Attempt to wait patiently for 2 weeks until sampling.

    Water profile:
    Ca - 142ppm
    Mg - 26ppm
    Na- 15ppm
    SO4 - 305ppm
    Cl - 80ppm
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-11-27 16:55 UTC
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Discussion about this recipe:
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Bklyn 11/27/2015 at 04:55pm
5 of 5

Super delicious Citra bomb.


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