Citrus Bomb IPA

All Grain Recipe

Submitted By: kev (Shared)
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Brewer: Deaf Kev
Batch Size: 5.28 galStyle: American IPA (14B)
Boil Size: 7.90 galStyle Guide: BJCP 2008
Color: 9.4 SRMEquipment: Kev's 20L System
Bitterness: 93.1 IBUsBoil Time: 90 min
Est OG: 1.069 (16.8° P)Mash Profile: Single Infusion, Light Body, No Mash Out
Est FG: 1.009 SG (2.4° P)Fermentation: Ale, Single Stage
ABV: 7.8%Taste Rating: 40.0

Ingredients
Amount Name Type #
12 lbs 1.30 oz Pale Malt, Maris Otter (3.0 SRM) Grain 1
2 lbs 12.63 oz Pilsner (2 Row) Bel (2.0 SRM) Grain 2
10.15 oz Caramel/Crystal Malt - 55L (60.0 SRM) Grain 3
7.43 oz Carapils (Briess) (1.5 SRM) Grain 4
7.40 oz Acidulated Malt (3.0 SRM) Grain 5
5.08 oz Melanoiden Malt (20.0 SRM) Grain 6
1.05 oz Chinook [13.0%] - Mash Hop Hops 7
7.64 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 8
0.53 oz Magnum [16.0%] - Boil 75 min Hops 9
0.66 oz Columbus (Tomahawk) [17.0%] - Boil 30 min Hops 10
3.36 g Whirlfloc Tablet (Boil 15 min) Misc 11
0.66 oz Citra [12.0%] - Boil 15 min Hops 12
1.05 oz Simcoe [13.0%] - Boil 10 min Hops 13
1.05 oz Amarillo [8.5%] - Boil 5 min Hops 14
0.53 oz Chinook [13.0%] - Boil 5 min Hops 15
1.05 oz Amarillo [8.5%] - Boil 1 min Hops 16
1.05 oz Citra [12.0%] - Boil 1 min Hops 17
1.05 oz Simcoe [13.0%] - Boil 1 min Hops 18
1.0 pkgs San Diego Super Yeast (White Labs #WLP090) Yeast 19
1.92 oz Simcoe [13.0%] - Dry Hop 14 days Hops 20
0.72 oz Amarillo [8.5%] - Dry Hop 7 days Hops 21
0.72 oz Citra [12.0%] - Dry Hop 7 days Hops 22

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.

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