Citra Bomb [Kettle Sour] (1 ratings)

All Grain Recipe

Submitted By: riick370 (Shared)
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Brewer: Lago Vista Brewing Company
Batch Size: 6.00 galStyle: Mixed-Fermentation Sour Beer (28B)
Boil Size: 7.77 galStyle Guide: BJCP 2015
Color: 2.7 SRMEquipment: Lago Vista Brewing
Bitterness: 18.9 IBUsBoil Time: 45 min
Est OG: 1.043 (10.6° P)Mash Profile: Single Infusion, Light Body, Batch Sparge
Est FG: 1.005 SG (1.2° P)Fermentation: Ale, Two Stage
ABV: 5.0%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.00 gal Yellow Balanced (Under 6 SRM) Water 1
7.96 g Epsom Salt (MgSO4) (Mash 60 min) Misc 2
3.46 g Calcium Chloride (Mash 60 min) Misc 3
1.00 Campden Tablets (Mash 60 min) Misc 4
5 lbs 4.16 oz Pilsen Malt 2-Row (Briess) (1.0 SRM) Grain 5
5 lbs 4.16 oz Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
0.96 oz Citra [12.0%] - Boil 15 min Hops 8
1.00 oz Orange Peel, Sweet (Boil 5 min) Misc 9
1.0 pkgs Saccharomyces Bruxellensis Trois (White Labs #WLP644) Yeast 10
4.00 Goodbelly Straight Shot (Primary 3 days) Misc 11
3.00 oz Citra [12.0%] - Dry Hop 5 days Hops 12

Taste Notes

First batch (that won a gold medal) was using brewers best super citraid rind and 13 IBU. That made it a little too bitter and not quite what I was going for, next time will be with fresh sweet orange rind and maybe a little more hops (20ish ibu?).

Notes

-Mash grains as normal, boil for 10 minutes to kill any unwanted bugs that might affect souring -Cool to 72 and pitch goodbelly. Seal kettle. Keep around 72 for 3-4 days -At day two to four measure pH. It's done 3.2 -Reboil again 30 mins with hops as normal -Cool, pitch 644. Ferment til done. -Cold crash, keg, drink.

Ratings

Award winning

by riick370

Recently won 1st place at a homebrew competition

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