Citrus Bomb IPA 
All Grain Recipe
Submitted By: nahthan (Shared)
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| Brewer: Nathan Smith | |
| Batch Size: 11.00 gal | Style: American IPA (14B) |
| Boil Size: 13.00 gal | Style Guide: BJCP 2008 |
| Color: 8.7 SRM | Equipment: My Equipment |
| Bitterness: 94.3 IBUs | Boil 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 items |
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 |
| 2.0 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.This Recipe Has Not Been Rated
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