Citragod 3.0 
All Grain Recipe
Submitted By: mbushnel (Shared)
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| Brewer: Mike Bushnell | |
| Batch Size: 6.00 gal | Style: American IPA (13.2) |
| Boil Size: 9.73 gal | Style Guide: AABC 2010 |
| Color: 5.6 SRM | Equipment: Mike's Equipment |
| Bitterness: 55.0 IBUs | Boil Time: 90 min |
| Est OG: 1.055 (13.6° P) | Mash Profile: Temperature Mash, 2 Step, Light Body |
| Est FG: 1.008 SG (2.0° P) | Fermentation: Ale, Two Stage |
| ABV: 6.2% | Taste Rating: 90.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 12 lbs 8.68 oz |
Thomas Fawcett Pearl (3.0 SRM) |
Grain |
1 |
| 4.00 oz |
Caramunich Malt (56.0 SRM) |
Grain |
2 |
| 0.50 oz |
Citra [12.3%] - Boil 30 min |
Hops |
3 |
| 0.60 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
4 |
| 0.75 tsp |
Yeast Nutrient (Boil 10 min) |
Misc |
5 |
| 1.50 oz |
Citra [12.3%] - Boil 5 min |
Hops |
6 |
| 3.00 oz |
Citra Leaf [12.0%] - Steep 0 min |
Hops |
7 |
| 1.50 oz |
Citra [12.3%] - Boil 0 min |
Hops |
8 |
| 1.50 oz |
Citra [12.3%] - Steep 30 min |
Hops |
9 |
| 1.50 oz |
Citra [12.3%] - Steep 15 min |
Hops |
10 |
| 1.0 pkgs |
Vermont IPA Yeast (Giga Yeast #GY054) |
Yeast |
11 |
| 2.00 oz |
Citra [12.3%] - Dry Hop 8 days |
Hops |
12 |
| 3.00 oz |
Citra [12.3%] - Dry Hop 5 days |
Hops |
13 |
Notes
Water Treeatment ppm
Calcium 129.3
Magnesium 17
Sodium 15
Sulfate 303.2
Chloride 50
Bicarbonate -23.6
Total Hardness 393
Alkalinity -20
RA -122
SO4/Cl Ratio 6.1
Mineral (grams) (grams)
Gypsum (CaSO4) 7.2 13.1 Epsom Salt (MgSO4) 3.0 4.7
Canning Salt (NaCl) 0.7 1.0
Baking Soda (NaHCO3) 0.0 Not Recommended
Calcium Chloride (CaCl2) 1.0 1.8
Chalk (CaCO3) 0.7 Not Recommended
Pickling Lime (Ca(OH)2) 0.0 Not Recommended Magnesium Chloride (MgCl2) 0.0 0.0
Acid (mL) (mL)
Phosphoric 10.00% 18.1 0.0
Target Mash PH - 5.2
Starting water for mash PH - 5.4
Sparge Water PH - 5.75
Beginning PH - 5.38 @ 147
15 Minute PH - 5.27 @ 148
30 Minute PH - 5.27 @ 148
45 Minute PH - 5.14 @ 149
60 minute PH - 5.27 @ 149
75 Minute PH - 5.22 @ 149
90 Minute PH - 5.35 @ 149
Pre boil wort PH - 5.47
Post boil wort PH - 5.12
Beer PH -
HLT temp of 154 maintains MT temp @ 149
Added 1/4 tsp of phosphoric acid at 49 minute mark
Gravity Reading
Day 3 -
Day 4 - 1.034
Day 5 -
Day 6 - 1.012 - First Dry hops in fermenter
Day 7 - 1.011 - Turned Temperature up to 69 degrees
Day 8 - 1.009
Day 9 - 1.009 - Second addition of dry hops
Dat 10 - Pump CO2 for 5 minutes
Day 11 - Pump CO2 for 5 minutes
Day 12 -
Day 13 -
Day 14 - KegThis Recipe Has Not Been Rated
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