New Belgium Citradelic IPA Clone (1 ratings)
All Grain Recipe
Submitted By: vkrishan (Shared)
Members can download and share recipes
Brewer: Vinnie Krishan
Batch Size: 5.50 gal Style: American IPA (21A)
Boil Size: 7.51 gal Style Guide: BJCP 2015
Color: 8.9 SRM Equipment: SS Kettle and mashtun
Bitterness: 48.4 IBUs Boil Time: 60 min
Est OG: 1.062 (15.1° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.0° P) Fermentation: Ale, Single Stage
ABV: 6.6% Taste Rating: 30.0
Ingredients
Amount Name Type #
9.01 gal Bru'n'water Pale Ale Profile Water 1
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
0.50 oz Nugget [13.0%] - Boil 60 min Hops 4
1.00 tsp Irish Moss (Boil 10 min) Misc 5
1.00 oz Crystal [3.5%] - Boil 10 min Hops 6
0.50 oz Azacca [14.5%] - Boil 10 min Hops 7
0.50 oz Centennial [10.0%] - Boil 10 min Hops 8
1.00 oz Tangerine Peel (Boil 0 min) Misc 9
1.00 oz Crystal [3.7%] - Steep 15 min Hops 10
0.50 oz Azacca [15.3%] - Steep 15 min Hops 11
0.50 oz Centennial [9.3%] - Steep 15 min Hops 12
2 pkgs California Ale (White Labs #WLP001) Yeast 13
1.00 oz Tangerine Peel (Secondary 5 days) Misc 14
1.00 oz Cascade [6.8%] - Dry Hop 5 days Hops 15
1.00 oz Citra [12.7%] - Dry Hop 5 days Hops 16
0.50 oz Azacca [15.3%] - Dry Hop 5 days Hops 17
0.50 oz Chinook [11.6%] - Dry Hop 5 days Hops 18
0.50 oz Galaxy [15.2%] - Dry Hop 5 days Hops 19
0.50 oz Mandarina Bavaria [7.2%] - Dry Hop 5 days Hops 20
0.50 oz Simcoe [12.3%] - Dry Hop 5 days Hops 21
Notes
From (Andy Mitchell @ NB) Bittering: Nugget (very very small amount) Whirlpool: 50% Crystal, 25% Azzaca, 25% Centennial…total >90% of the hops used in the boil Dry Hop: Simcoe, Galaxy, Mandarina Bavaria, Cascade, Citra, Chinook, tangerine peel That dry hop is crazy, the largest portions are Cascade and Citra If it were me, I would split the late kettle hop addition between a 10 min addition and a flameout / whirlpool addition. I think that would replicate what we do better because of how our process works. Even though we use the peel in dry hop (it’s a powder) you may have better luck using it at flameout if it’s fresh zest…or maybe both dry hop and flame out. Cloner: Vinnie Krishan
All Grain Recipe
Submitted By: vkrishan (Shared)
Members can download and share recipes
Brewer: Vinnie Krishan
Batch Size: 5.50 gal Style: American IPA (21A)
Boil Size: 7.51 gal Style Guide: BJCP 2015
Color: 8.9 SRM Equipment: SS Kettle and mashtun
Bitterness: 48.4 IBUs Boil Time: 60 min
Est OG: 1.062 (15.1° P) Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.012 SG (3.0° P) Fermentation: Ale, Single Stage
ABV: 6.6% Taste Rating: 30.0
Ingredients
Amount Name Type #
9.01 gal Bru'n'water Pale Ale Profile Water 1
12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 2
8.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 3
0.50 oz Nugget [13.0%] - Boil 60 min Hops 4
1.00 tsp Irish Moss (Boil 10 min) Misc 5
1.00 oz Crystal [3.5%] - Boil 10 min Hops 6
0.50 oz Azacca [14.5%] - Boil 10 min Hops 7
0.50 oz Centennial [10.0%] - Boil 10 min Hops 8
1.00 oz Tangerine Peel (Boil 0 min) Misc 9
1.00 oz Crystal [3.7%] - Steep 15 min Hops 10
0.50 oz Azacca [15.3%] - Steep 15 min Hops 11
0.50 oz Centennial [9.3%] - Steep 15 min Hops 12
2 pkgs California Ale (White Labs #WLP001) Yeast 13
1.00 oz Tangerine Peel (Secondary 5 days) Misc 14
1.00 oz Cascade [6.8%] - Dry Hop 5 days Hops 15
1.00 oz Citra [12.7%] - Dry Hop 5 days Hops 16
0.50 oz Azacca [15.3%] - Dry Hop 5 days Hops 17
0.50 oz Chinook [11.6%] - Dry Hop 5 days Hops 18
0.50 oz Galaxy [15.2%] - Dry Hop 5 days Hops 19
0.50 oz Mandarina Bavaria [7.2%] - Dry Hop 5 days Hops 20
0.50 oz Simcoe [12.3%] - Dry Hop 5 days Hops 21
Notes
From (Andy Mitchell @ NB) Bittering: Nugget (very very small amount) Whirlpool: 50% Crystal, 25% Azzaca, 25% Centennial…total >90% of the hops used in the boil Dry Hop: Simcoe, Galaxy, Mandarina Bavaria, Cascade, Citra, Chinook, tangerine peel That dry hop is crazy, the largest portions are Cascade and Citra If it were me, I would split the late kettle hop addition between a 10 min addition and a flameout / whirlpool addition. I think that would replicate what we do better because of how our process works. Even though we use the peel in dry hop (it’s a powder) you may have better luck using it at flameout if it’s fresh zest…or maybe both dry hop and flame out. Cloner: Vinnie Krishan