Citrus Bomb IPA

All Grain Recipe

Submitted By: nahthan (Shared)
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Brewer: Nathan Smith
Batch Size: 11.00 galStyle: American IPA (14B)
Boil Size: 13.00 galStyle Guide: BJCP 2008
Color: 8.7 SRMEquipment: My Equipment
Bitterness: 94.3 IBUsBoil Time: 90 min
Est OG: 1.067 (16.4° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.010 SG (2.7° P)Fermentation: Ale, Single Stage
ABV: 7.4%Taste Rating: 40.0

Ingredients
Amount Name Type #
5.00 g Calcium Chloride (Mash 60 min) Misc 1
2.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 2
24 lbs Pale Malt (Rahr 2 Row) US (2.0 SRM) Grain 3
6 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 4
2 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 5
1 lbs Acidulated Malt (3.0 SRM) Grain 6
1 lbs Carafoam (2.0 SRM) Grain 7
1 lbs Caramel/Crystal Malt - 55L (60.0 SRM) Grain 8
8.00 oz Honey Malt (25.0 SRM) Grain 9
2.00 oz Chinook [13.0%] - Mash Hop Hops 10
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 11
1.00 oz Magnum [16.0%] - Boil 75 min Hops 12
1.25 oz Columbus (Tomahawk) [17.0%] - Boil 30 min Hops 13
7.00 g Whirlfloc Tablet (Boil 15 min) Misc 14
1.25 oz Citra [12.0%] - Boil 15 min Hops 15
2.00 oz Simcoe [13.0%] - Boil 10 min Hops 16
2.00 Servomyces (Boil 10 min) Misc 17
2.00 oz Amarillo [8.5%] - Boil 5 min Hops 18
1.00 oz Chinook [13.0%] - Boil 5 min Hops 19
2.00 oz Amarillo [8.5%] - Boil 1 min Hops 20
2.00 oz Citra [12.0%] - Boil 1 min Hops 21
2.00 oz Simcoe [13.0%] - Boil 1 min Hops 22
2 pkgs California Ale (White Labs #WLP001) Yeast 23
4.00 oz Simcoe [13.0%] - Dry Hop 14 days Hops 24
1.50 oz Amarillo [8.5%] - Dry Hop 7 days Hops 25
1.50 oz Citra [12.0%] - Dry Hop 7 days Hops 26

Notes

Hop Harvest timed beer, but not a wet hop beer. Whole hops only used on the hot side. Pellets only on the dry hopping side. Malt bill in percentages: 66% Rahr 2-row, 16% Pilsner malt, 6% Maris Otter, 3% Corn Sugar, 3% English C55, 3% Acidulated, 2% Carafoam, 1% Honey Malt., Whirlfloc at 15 minutes yeast nutrient at 10 minutes. 5 minute "whirlpool" at the end of the boil. 0 min hops added, flame cut. Stirred wort and let it settle. Hop back loaded with 2oz Amarillo, 2oz Citra. 5 grams of calcium chloride, 2 gram of gypsum added to the mash. Yields approximately 60-70ppm Ca. Fermentation procedure: pitched at 65F, Raise to 68F after 5 days. 1st Dry hop at day 5, 4oz. Simcoe. 2nd dry hop at day 14? 1.5oz. Amarillo, 1.5oz. Citra. Beer is ready in 21 days.