No Fuck Ups Allowed Citra DIPA 4_14_2018
All Grain Recipe
Submitted By: mooki93 (Shared)
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Brewer: Michael Sweltz | |
Batch Size: 13.00 gal | Style: American IPA (14B) |
Boil Size: 14.61 gal | Style Guide: BJCP 2008 |
Color: 5.5 SRM | Equipment: Mayhem Brewing 12 |
Bitterness: 49.1 IBUs | Boil Time: 60 min |
Est OG: 1.071 (17.3° P) | Mash Profile: BREWHA BIAC, Medium Body |
Est FG: 1.017 SG (4.3° P) | Fermentation: Ale, Single Stage |
ABV: 7.2% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
26 lbs |
Pearl Malt (Fawcett Pearl Malt) (3.0 SRM) |
Grain |
1 |
3 lbs 8.00 oz |
Oats, Flaked (1.0 SRM) |
Grain |
2 |
3 lbs 8.00 oz |
White Wheat Malt (2.4 SRM) |
Grain |
3 |
1.00 oz |
Citra LupuLN2 [25.2%] - Boil 5 min |
Hops |
4 |
1.00 oz |
Mosaic LupuLN2 [24.1%] - Boil 5 min |
Hops |
5 |
2.00 oz |
Citra [14.3%] - Steep 30 min |
Hops |
6 |
2.00 oz |
Citra [14.3%] - Boil 0 min |
Hops |
7 |
2.00 oz |
El Dorado [14.3%] - Boil 0 min |
Hops |
8 |
2.00 oz |
El Dorado [14.3%] - Steep 30 min |
Hops |
9 |
2.00 oz |
Mosaic (HBC 369) [13.4%] - Boil 0 min |
Hops |
10 |
2.00 oz |
Mosaic (HBC 369) [13.4%] - Steep 30 min |
Hops |
11 |
1.0 pkgs |
London Ale III (Wyeast Labs #1318) |
Yeast |
12 |
1.0 pkgs |
Brettanomyces Bruxellensis (Wyeast Labs #5112) |
Yeast |
13 |
2.00 oz |
Citra [14.3%] - Dry Hop 0 days |
Hops |
14 |
2.00 oz |
El Dorado [14.3%] - Dry Hop 0 days |
Hops |
15 |
2.00 oz |
Mosaic (HBC 369) [13.4%] - Dry Hop 0 days |
Hops |
16 |
1.00 oz |
Citra LupuLN2 [25.2%] - Dry Hop 0 days |
Hops |
17 |
1.00 oz |
Mosaic LupuLN2 [24.1%] - Dry Hop 0 days |
Hops |
18 |
Notes
Water Profile
Ca+2 = 77 ppm
Mg+2 = 7 ppm
SO4-2 = 151 ppm
Na+ = 10 ppm
Cl- = 60 ppm
HCO3- = 0 ppm
Treatment Amounts for Distilled Water (20 gal)
Gypsum = 17g
CaCl = 7g
Epsom Salt = 5g
NaCl = 2g
Lactic Acid = 30ml (2tbls)
Ph = 5.19
Mash In 16.5 gal
PreBoil Gravity 1.065
Spargw w 1 gallon, bumped up gravity
Total Water 17.5 gal
Whirlpool @ 175 for 30 min
We ran water to cool to 195 then stopped and let temp fall naturally.
Dry Hop at Day 4 - .5oz each of Citra and Mosaic cryo into each fermenter
Dry Hop at Day 9 - 1oz each El Dorado, Citra and Mosaic into each fermenter (bag)This Recipe Has Not Been Rated