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Citra Session IPA

135 calories 14 carbs
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Jason Bryant-Zymurgy 2015
Calories: 135 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created Monday March 27th 2017
1.041
1.011
3.97%
68.88
8.6
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
7.5 lb American - Pale 2-Row7.5 lb Pale 2-Row 37 1.8 42.9%
3.5 lb United Kingdom - Maris Otter Pale3.5 lb Maris Otter Pale 38 3.75 20%
2 lb American - Munich - Light 10L2 lb Munich - Light 10L 33 10 11.4%
1.5 lb American - Aromatic Malt1.5 lb Aromatic Malt 35 20 8.6%
1 lb American - Caramel / Crystal 10L1 lb Caramel / Crystal 10L 35 10 5.7%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 5.7%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 5.7%
17.5 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
1 oz Nugget1 oz Nugget Hops Pellet 14 First Wort   18.71 7.4%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 10 min 17.48 14.8%
1.5 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Boil 10 min 14.89 11.1%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 5 min 9.61 14.8%
1.5 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Boil 5 min 8.19 11.1%
4 oz Citra4 oz Citra Hops Pellet 11 Dry Hop 7 days 29.6%
1.5 oz Mosaic1.5 oz Mosaic Hops Pellet 12.5 Dry Hop 7 days 11.1%
 
Mash Guidelines
Amount Description Type Temp Time
21.875 qt Fly Sparge 155 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Yeast
Wyeast - American Ale 1056
Amount:
1
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
60 - 72 °F
Starter:
No
Fermentation Temp:
62 °F
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
 
Notes

Use Spring Water
Consider the late addition hops at 5 and 0 rather than 10 and 5 to get a more 'hop forward' taste. For this recipe, we followed the original directions for late hop additions.
Original recipe identifies 1.042 as Original Gravity and 1.012 at Final Gravity. ABV should also be at 3.8%.
OG was 1.041
Gravity at secondary ferment was 1.026.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-04-30 00:20 UTC
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