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Bonnet Citra NEIPA 13Aug2023update

193 calories 18.8 g 330 ml
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 30 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 18 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Source: StevieG
Calories: 193 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created Saturday September 8th 2018
Amount Fermentable Cost PPG °L Bill %
4.50 kg German - Pale Ale4.5 kg Pale Ale 39 2.3 81.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.1%
0.50 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 9.1%
5.50 kg / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mosaic20 g Mosaic Hops Pellet 12.6 Boil at 80 °C 30 min 29.26 22.2%
20 g Mosaic20 g Mosaic Hops Pellet 12.6 Whirlpool at 80 °C 30 min 22.2%
50 g Citra50 g Citra Hops Pellet 11 Dry Hop 3 days 55.6%
90 g / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Mash in Infusion -- 66 °C 60 min
7 L Fly / continuous sparge Fly Sparge -- 75 °C --
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Fermentis - Safbrew - General/Belgian Yeast S-33
2 Each
Attenuation (custom):
Optimum Temp:
12 - 25 °C
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 97 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Method: co2       CO2 Level: 2.35 Volumes
Target Water Profile
Hazy IPA target from clawhammer NEIPA
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
97 15 18 160 75 29
added 1tsp MgSo4 and 3 tsp CaCl
Mash Chemistry and Brewing Water Calculator

30L starting water; preboiled to reduce bicarbonate but not much residue - poss not enough boiling and agitation time. next time add slaked lime, as boiling took too long anyway. added 3tsp CaCl and 1tsp MgSo4
split 20L for mash and 10L for sparge
20L strike water 70C for mash temp of 66
mash 66 for 60mins
sparge water 75C (set kettle at 70 to get 75; need to recalibrate)
boiled only for 30mins b4 hops additon as wanted some hot break for haze and litle more volume for fermenter after trub (large last time)
whirlpool for 20mins at 80C with 100g citra
postboil reading 23C 1056 so adjust temp +0.0016 so 1057.6
pitched around 6pm at 25C, hot day so couldn't get much lower before going into fermnter set at 18C
24hrs later VERY active fermentation, no blow over but boiling-like bubble frequency. 48hrs post pitch this slowed dramatically so took reading with tilt thermometer and it read 1005 at 20C so about 1006, seems too low. Added 1st dry hop
Dry hop twice 50g citra, each for 3 days contact, first 2 days after active fermentation
Gravity 1022 at 17.5C at day 5 post fermentation, all activity stopped. Tastes great though. Added other hop addition, swirled a little and increased temp to 22 for the next 3 days.
At 1020/2 after extra 3 days. Doesn't seem to be budging so bottling up. Carbed to 2.0vol, 4g/L so 96g in 500ml for 32 750ml bottles 24 lts. However only 21lt in fermentor, so added around 75g of it and bottled 21 bottles in end, quite a bit of yeasty beer left at end

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  • Public: Yup, Shared
  • Last Updated: 2023-08-31 20:23 UTC
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