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Citrazilla - Yuzu IPA

196 calories 18.9 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 56 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Johnny and Graeme
Calories: 196 calories (Per 330ml)
Carbs: 18.9 g (Per 330ml)
Created Thursday October 13th 2016
1.064
1.014
6.53%
37.57
7.04
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.50 kg German - Pilsner10.5 kg Pilsner 38 1.6 76.6%
1.35 kg Torrified Wheat1.35 kg Torrified Wheat 36 2 9.8%
0.68 kg United Kingdom - Cara Malt0.68 kg Cara Malt 35 17.5 5%
0.68 kg United Kingdom - Crystal 30L0.68 kg Crystal 30L 34 30 5%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 3.6%
13.71 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Columbus30 g Columbus Hops Leaf/Whole 15 Boil 15 min 11.31 5.7%
100 g Azacca100 g Azacca Hops Leaf/Whole 15 Boil 5 min 15.15 18.9%
100 g Citra100 g Citra Hops Leaf/Whole 11 Boil 5 min 11.11 18.9%
100 g Azacca100 g Azacca Hops Leaf/Whole 15 Dry Hop 5 days 18.9%
200 g Citra200 g Citra Hops Leaf/Whole 11 Dry Hop 5 days 37.7%
530 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
34 L Infusion 66 °C 90 min
34 L Mash out Temperature 75 °C 5 min
21 L Fly Sparge 75 °C 60 min
Starting Mash Thickness: 2.6 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
50 g yuzu peel Spice Boil 5 min.
100 g lemon peel Spice Boil 5 min.
100 g orange peel Spice Boil 5 min.
50 g yuzu peel (pasteurised) Spice Secondary 5 days
 
Yeast
GigaYeast - Vermont IPA Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 705 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
5g Calcium chloride
5g Gypsum
Mash Chemistry and Brewing Water Calculator
 
Notes

Yuzu, lemon and orange peel is to be added to sugar to produce oleo saccharum which will then be added at end of boil.

Yuzu oleo 2 added at kegging.

Gigayeast starter: 0.8L stepped up to: 1.5L. (c.650 b cells).
mash start 12.40

Boil start 15.20 OG 1.050 pre boil pre sugar
Check at 15.50

Tested 3/11/2016 FG 1.012 citrusy fruity aroma. Tastes fruity and has a bit of sweetness.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2016-11-22 00:51 UTC
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