Citra 2.0

All Grain Recipe

Submitted By: mbushnel (Shared)
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Brewer: Mike Bushnell
Batch Size: 11.00 galStyle: American IPA (13.2)
Boil Size: 14.21 galStyle Guide: AABC 2010
Color: 4.9 SRMEquipment: Mike's Equipment
Bitterness: 80.0 IBUsBoil Time: 90 min
Est OG: 1.060 (14.7° P)Mash Profile: Temperature Mash, 2 Step, Light Body
Est FG: 1.013 SG (3.3° P)Fermentation: Ale, Two Stage
ABV: 6.2%Taste Rating: 90.0

Ingredients
Amount Name Type #
17 lbs 12.62 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 1
10.71 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
10.71 oz Carapils (3.0 SRM) Grain 3
0.66 oz Citra [11.8%] - Boil 30 min Hops 4
1.10 items Whirlfloc Tablet (Boil 15 min) Misc 5
1.22 tsp Yeast Nutrient (Boil 10 min) Misc 6
0.97 oz Citra [11.8%] - Boil 5 min Hops 7
4.42 oz Citra [14.2%] - Steep 15 min Hops 8
4.42 oz Citra [14.2%] - Steep 30 min Hops 9
4.32 oz Citra [14.2%] - Steep 0 min Hops 10
4.12 oz Citra [11.8%] - Boil 0 min Hops 11
2.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12
7.86 oz Citra [14.2%] - Dry Hop 4 days Hops 13

Taste Notes

29 hours under carbonation. Not yet fully carbonated. Good mouth feel and nice backend bitterness. Very good lacing and head retention. Good hop flavor and seems to be relatively smooth.

Notes

Water Treeatment ppm Calcium 115.8 Magnesium 17 Sodium 15 Sulfate 270.7 Chloride 50 Bicarbonate -59.6 Total Hardness 360 Alkalinity -49 RA -142 SO4/Cl Ratio 5.42 Mineral (grams) (grams) Gypsum (CaSO4) 9.9 15.9 Epsom Salt (MgSO4) 4.7 6.6 Canning Salt (NaCl) 1.0 1.4 Baking Soda (NaHCO3) 0.0 Not Recommended Calcium Chloride (CaCl2) 1.5 2.6 Chalk (CaCO3) 1.1 Not Recommended Pickling Lime (Ca(OH)2) 0.0 Not Recommended Magnesium Chloride (MgCl2) 0.0 0.0 Acid (mL) (mL) Phosphoric 10.00% 43 (9 teaspoons) 0.3 Target Mash PH - 5.15 Beginning PH - 5.23 added .5 teaspoon phosphoric acid 15 Minute PH - 5.25 added 2 teaspoon of phosphoric acid 30 Minute PH - 5.23 45 Minute PH - 5.18 Added .5 teaspoon of phosphoric acid 60 minute PH - 5.2 75 Minute PH - 5.18 90 Minute PH - 5.2 Pre boil wort PH - 5.2 Gravity Reading Day 4 fermentation - well above 1.020 Day 5 fermentation - well above 1.020 Day 6 fermentation - well above 1.020 Day 7 fermentation - 1.025 Day 8 Fermentation - 1.016 Dump yeast - increased temperature to 69 degrees Day 9 Fermentation - 1.013 Dump yeast Dat 10 Fermentation - 1.012 Dump yeast Day 21 - Dry hopped and recirculated for 27 hours.

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