Citra Amarillo Golden Naked Session IPA
Recipe Specifics:
Type: All Grain
SRM: 5.8
IBUS: 87.2
Batch Size: 6.25 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Mash pH: 5.1
Notes:
As all beers with this yeast it was cloudy. Decent head, tightly packed bubbles that stick around for a while but diminishes to a very thin layer after it sits in the glass for a bit. Aroma is huge on this one, really juicy! Lots of citrus (orange/tangerine). Very flavorful, almost a cross between an orange and red popsicle. Mouthfeel is soft and somewhat creamy, which is great for such a low ABV beer. Little bit of a mineral aftertaste. I want to say I can taste the golden naked oats, but if it’s there it’s hidden behind the hops. They tasted like grape nuts prior to being mashed and I’m not really getting any of that in this beer. Overall this beer is super tasty. This one didn’t last long, excellent beer. Amarillo in the dry hop is something I usually don’t care for, it can come across too floral for me, but a little buried in with Citra seems to work great!
Final Numbers:
Original Gravity: 1.045
Final Gravity: 1.012
ABV: 4.3%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 60 Seconds Pure Oxygen
Final Beer pH:4.33
Water Profile:
| Gypsum (gram/gal) | Epsom Salt (gram/gal) | Sea Salt (gram/gal) | Baking Soda (gram/gal) | Calcium Chloride (gram/gal) |
| 0.75 | 0 | 0 | 0 | 0.65 |
| Calcium | Magnesium | Sodium | Sulfate | Chloride | Bicarbonate | Cations | Anions | Total Hardness | Alkalinity | RA | S04/CI Ratio |
| 93.8 | 0 | 8 | 111.6 | 86.9 | 16 | 5 | 5 | 235 | 13 | -54 | 1.3 |
Mash/Grain Profile:
Mash at 154.0 F for 60 Minutes
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 11 lbs 6.4 oz | Pale Malt (2 Row) US (1.8 SRM) | Grain | 3 | 86.7 % |
| 8.0 oz | Cara-Pils/Dextrine (1.3 SRM) | Grain | 4 | 3.8 % |
| 8.0 oz | Caramel/Crystal Malt – 40L (40.0 SRM) | Grain | 5 | 3.8 % |
| 8.0 oz | Golden Naked Oats (7.5 SRM) | Grain | 6 | 3.8 % |
| 4.0 oz | Acid Malt (3.0 SRM) | Grain | 7 | 1.9 % |
Boil Ingredients:
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 15.00 g | Experimental Pine Fruit [18.50 %] – Boil 60.0 min | Hop | 8 | 38.6 IBUs |
| 3.20 g | Gypsum (Calcium Sulfate) (Boil 60.0 mins) | Water Agent | 9 | – |
| 2.80 g | Calcium Chloride (Boil 60.0 mins) | Water Agent | 10 | – |
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 56.00 g | Amarillo Gold [8.50 %] – Steep/Whirlpool 30.0 min | Hop | 11 | 20.2 IBUs |
| 56.00 g | Citra [12.00 %] – Steep/Whirlpool 30.0 min | Hop | 12 | 28.5 IBUs |
Fermentation:
Starter: Yes
Yeast: Wyeast 1318 London Ale III 2nd generation 29 days old
Temperature: 68F for 4 days, 72F for 10 days
Dry Hopping:
Four days into fermentation I harvested a few ounces of yeast by top cropping and added 28 grams each of Amarillo and Citra. In a purged keg I added 28 grams Amarillo and 42 grams Citra in a hop bag and racked the beer on top and put the keg in the keezer leaving the hops in until the keg kicked.
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 42.00 g | Citra [12.00 %] – Keg Hops | Hop | 13 | 0.0 IBUs |
| 28.00 g | Amarillo Gold [8.50 %] – Keg Hops | Hop | 14 | 0.0 IBUs |
| 28.00 g | Amarillo Gold [8.50 %] – 4 Days into Fermentation | Hop | 15 | 0.0 IBUs |
| 28.00 g | Citra [12.00 %] – 4 Days into Fermentation | Hop | 16 | 0.0 IBUs |
-610x915.jpg)