Earlier this year we had someone join a homebrew club meeting that had acquired multiple 5+ pound bags of different hops from a hop tea company and was giving them out at the meeting. Other than the Citra hops I hadn’t used any of the hops that he had before so jumped at the opportunity to use some of them for my next batch. I came up with a quick IPA recipe and used ChatGPT to come up with a name.

The Citra hops are actually from 2016, though I have fresher from the same meeting, and I have kept them in the freezer, vacuum packed, since then which included moving to a my new house. Though I have only tasted it while kegging I am pleasantly surprised by how this has turned out so far. Can’t wait to try it in a few days once it’s carbbed and cold!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 59.5 IBUs 9.9833203 1.064 1.011 7.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 21 A 1.056 - 1.07 1.008 - 1.014 40 - 70 6 - 14 2.4 - 2.9 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 12 lbs 85.71
Caramel/Crystal Malt - 40L 2 lbs 14.29

Hops

Name Amount Time Use Form Alpha %
Citra 2016 1 oz 60 min Boil Pellet 12.6
Eclipse 1 oz 60 min Boil Pellet 17.2
Zappa 1 oz 5 min Boil Pellet 6.6
Zappa 1 oz 3 days Dry Hop Pellet 6.6

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 13.49 g 60 min Mash Water Agent
Epsom Salt (MgSO4) 6.08 g 60 min Mash Water Agent
Calcium Chloride 3.93 g 60 min Mash Water Agent
Baking Soda 2.71 g 60 min Mash Water Agent
Chalk 0.66 g 60 min Mash Water Agent

Yeast

Name Lab Attenuation Temperature
West Coast IPA (1217) Wyeast 77% 62°F - 74°F

Mash

Step Temperature Time
Mash In 148°F 60 min
Facebooktwitterredditpinterestlinkedinmail

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.