El Citranado IPA - V1.7 - Bottled 
Extract Recipe
Submitted By: pudland (Shared)
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| Brewer: Adam Roland | |
| Batch Size: 5.00 gal | Style: American IPA (14B) |
| Boil Size: 5.05 gal | Style Guide: BJCP 2008 |
| Color: 7.4 SRM | Equipment: Brew Pot (5 Gallon) |
| Bitterness: 59.1 IBUs | Boil Time: 60 min |
| Est OG: 1.059 (14.5° P) | |
| Est FG: 1.015 SG (3.8° P) | Fermentation: Ale, Three Stage with CC |
| ABV: 5.9% | Taste Rating: 35.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 8.00 oz |
Caramel/Crystal Malt - 20L [Steep] (20.0 SRM) |
Grain |
1 |
| 4.00 oz |
Caramel/Crystal Malt - 60L [Steep] (80.5 SRM) |
Grain |
2 |
| 4 lbs |
Extra Light Dry Extract [Boil] (3.5 SRM) |
Dry Extract |
3 |
| 1.00 oz |
Nugget [13.3%] - Boil 15 min |
Hops |
4 |
| 1.00 tsp |
Irish Moss (Boil 10 min) |
Misc |
5 |
| 3 lbs |
Extra Light Dry Extract [Boil] (3.5 SRM) |
Dry Extract |
6 |
| 1.00 oz |
El Dorado [15.0%] - Steep 30 min |
Hops |
7 |
| 1.00 oz |
Mosaic [11.7%] - Steep 30 min |
Hops |
8 |
| 1.0 pkgs |
Nottingham Yeast (Lallemand #-) |
Yeast |
9 |
| 1.00 oz |
El Dorado [15.0%] - Dry Hop 4 days |
Hops |
10 |
| 1.00 oz |
Mosaic [11.7%] - Dry Hop 4 days |
Hops |
11 |
Notes
Use 1 gallon of water per pound of grain. Rinsed grains with 4 cups 150F water from preheated kettle. Used strainer that sits on steeping pot.
Added 4 lbs malt at 190F. Pre-boil.
Used spray bottle to keep boil-over down. Worked great!
Started timer after last boil-over was done.
Stirred occasionaly during boil.
After late addition DME was dissolved, tossed in the knockout hops and begin whirlpool. Stirred for a minute and then let spin down and settle. After 30 minutes have gone past after knockout, cool the wort down to 65 °F.
Used 1 1/2 gallons of cold water in bucket. Put in chiller and started water. Poured beer on top and agitated chiller every so often till 68F. Pulled out chiller and topped off to 5 gallons.
Poured 1/2 of beer into carboy, pitched yeast, poured rest of beer on top.
Set chamber to 16C (60.8F).
Raised to 65F after krausen settled, approx 3-4 days.
Dry hopped on day 7 in the primary.
Cold crash at day 14-15 in primary with "S" type air lock.
Cold Crashed for 4 weeks.
SPECIAL NOTES:
Ale, Three Stage Profile is set up for DH & CC.
"Secondary" is actually DH in primary.
"Tertiary" is actually CC in primary.This Recipe Has Not Been Rated
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