Citragod 3.0

All Grain Recipe

Submitted By: mbushnel (Shared)
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Brewer: Mike Bushnell
Batch Size: 6.00 galStyle: American IPA (13.2)
Boil Size: 9.73 galStyle Guide: AABC 2010
Color: 5.6 SRMEquipment: Mike's Equipment
Bitterness: 55.0 IBUsBoil Time: 90 min
Est OG: 1.055 (13.6° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.008 SG (2.0° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 90.0

Ingredients
Amount Name Type #
12 lbs 8.68 oz Thomas Fawcett Pearl (3.0 SRM) Grain 1
4.00 oz Caramunich Malt (56.0 SRM) Grain 2
0.50 oz Citra [12.3%] - Boil 30 min Hops 3
0.60 Whirlfloc Tablet (Boil 15 min) Misc 4
0.75 tsp Yeast Nutrient (Boil 10 min) Misc 5
1.50 oz Citra [12.3%] - Boil 5 min Hops 6
3.00 oz Citra Leaf [12.0%] - Steep 0 min Hops 7
1.50 oz Citra [12.3%] - Boil 0 min Hops 8
1.50 oz Citra [12.3%] - Steep 30 min Hops 9
1.50 oz Citra [12.3%] - Steep 15 min Hops 10
1.0 pkgs Vermont IPA Yeast (Giga Yeast #GY054) Yeast 11
2.00 oz Citra [12.3%] - Dry Hop 8 days Hops 12
3.00 oz Citra [12.3%] - Dry Hop 5 days Hops 13

Notes

Water Treeatment ppm Calcium 129.3 Magnesium 17 Sodium 15 Sulfate 303.2 Chloride 50 Bicarbonate -23.6 Total Hardness 393 Alkalinity -20 RA -122 SO4/Cl Ratio 6.1 Mineral (grams) (grams) Gypsum (CaSO4) 7.2 13.1 Epsom Salt (MgSO4) 3.0 4.7 Canning Salt (NaCl) 0.7 1.0 Baking Soda (NaHCO3) 0.0 Not Recommended Calcium Chloride (CaCl2) 1.0 1.8 Chalk (CaCO3) 0.7 Not Recommended Pickling Lime (Ca(OH)2) 0.0 Not Recommended Magnesium Chloride (MgCl2) 0.0 0.0 Acid (mL) (mL) Phosphoric 10.00% 18.1 0.0 Target Mash PH - 5.2 Starting water for mash PH - 5.4 Sparge Water PH - 5.75 Beginning PH - 5.38 @ 147 15 Minute PH - 5.27 @ 148 30 Minute PH - 5.27 @ 148 45 Minute PH - 5.14 @ 149 60 minute PH - 5.27 @ 149 75 Minute PH - 5.22 @ 149 90 Minute PH - 5.35 @ 149 Pre boil wort PH - 5.47 Post boil wort PH - 5.12 Beer PH - HLT temp of 154 maintains MT temp @ 149 Added 1/4 tsp of phosphoric acid at 49 minute mark Gravity Reading Day 3 - Day 4 - 1.034 Day 5 - Day 6 - 1.012 - First Dry hops in fermenter Day 7 - 1.011 - Turned Temperature up to 69 degrees Day 8 - 1.009 Day 9 - 1.009 - Second addition of dry hops Dat 10 - Pump CO2 for 5 minutes Day 11 - Pump CO2 for 5 minutes Day 12 - Day 13 - Day 14 - Keg

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