Belgian Pale Ale Recipe - Belgian IPA - Citra

Recipe Info

Recipe Image

Belgian IPA - Citra

by on
All Grain
13 Gallon(s)
13.7 Gallon(s)
90 min
75%
Yeast, from Mr Malty: 3 vials / 2 Liters Yeast starter, starting grav between 1.030 and 1.040. use a 10 to 1 ratio. Add 1 gram of DME for every 10 ml of final volume. (If 2 liter starter, add water to 200 grams of DME until you have 2 liters total.) Add 1/4 teaspoon of yeast nutrient, boil 15 minutes, chill, add yeast. $40 - Grain $27 - Yeast $15 - Sugar $39 - Hops -------------- $121

Fermentables

% lb fermentable ppg   L   usage  
75% 27 2-Row - US 37
Mash
11% 4 Munich - UK 37
Mash
6% 2 Caramel/Crystal 20 - US 35
20°
Mash
8% 3 Belgian Clear Candi Sugar - BE 36
Late
36 lb

Hops

oz variety type usage time AA   IBU  
4 Citra Pellet Boil 60 minutes 12.2 55.2
3 Citra Pellet Flame Out 0 minutes 14.1 0.0
3 Citra Pellet Flame Out 0 minutes 14.1 0.0
4 Citra Pellet Dry Hop 7 days 14.1 0.0
14 oz IBUs calculated using the Tinseth formula

Yeast

name attenuation  
White Labs Belgian Ale WLP550 84%
 

Other Stuff

amount unit name usage
1 tsp Yeast Nutrient Boil
4 tsp Irish Moss Boil
 

Mash Steps

type heat temp °F time
Saccharification Rest Infusion 150 60 minutes
 

Special Instructions

This recipe does not have any special instructions.

Tasting Notes (0)

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Recipe Facts

Belgian IPA - Citra
Belgian Pale Ale
13.00 Gallons Liters
13.70 Gallons Liters  @  90  min
1.079
1.013
6.3° SRM
75%
55.2 IBU (tinseth)
0.70
8.5% ABV
267 per 12oz
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