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Citra++ (AO)

An attempt to make a NEIPA. This will be served at NCHF.


Brewed 5.0 gallons on 2016-07-24

Preboil gravity: 1.070

Original gravity: 1.083

Final gravity: 1.020

ABV: 8.3%

Apparent Attenuation: 75.9%


Inspiration for

Process notes

2016-08-17
Kegged. Fermented at 68°. Hazy, orange/yellow. Looks like an East Coast IPA. Big tropical aroma, a hint of dill is noticeable after sample sat a while. Melon, orange, grapefruit hint in the flavor. Bitterness is decent, not too sharp.

Boil for 90 minutes

At 90 minutes
At 30 minutes
2 ounces of 12.7% Alpha Acid Citra pellets
At 15 minutes
2 ounces of 12.7% Alpha Acid Citra pellets
At 0 minutes
2 ounces of 12.7% Alpha Acid Citra pellets
While cooling
2 ounces of 12.7% Alpha Acid Citra pellets

Mash

[90.32%] 14 pounds of 2-Row (RahrMaltingCo)

[4.84%] 12 ounces of Caramel 40L (Briess)

[4.84%] 12 ounces of Carapils (Briess)

Single infusion mash. Mashed with 4.8 gallons (1.24 quarts per pound) of reverse osmosis water for 70 minutes. 15lb 8oz of grain was used in the mash.

Strike water temp: (0.2/1.24) * (153 - 68) + 153 = 166.7

0.70g calcium chloride, 4.30g gypsum, and 1.40g epsom salt added to water

After 35 mins
mash is 150°
After 70 mins
mash is 150°; pH is 5.60

Sparge

Sparged for 95 minutes with 4.5 gallons of 170° reverse osmosis water.

0.70g calcium chloride, 4.10g gypsum, 1.40g epsom salt, and 0.50mL lactic acid added to water

After 30 mins
pH is 5.30; specific gravity is 1.092
After 60 mins
pH is 5.30; specific gravity is 1.074
After 70 mins
pH is 5.35; specific gravity is 1.037
After 85 mins
pH is 5.43; specific gravity is 1.026
After 95 mins
pH is 5.48; specific gravity is 1.021

Yeast

2016-07-24
Pitch 2 packs of GY054 Vermont IPA (GigaYeast) at 69°.

Dry additions

2016-08-11
2 ounces of 12.7% Alpha Acid Citra pellets.
2016-08-14
2 ounces of 12.7% Alpha Acid Citra pellets.

Tasting notes (8.00/10; 1 rating)

2016-09-15
[8/10] Poured at NCHF. Whole keg was gone. I'll definitely do this type of beer again. Need to be careful about hop matter in keg, though.

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