Citra Amarillo Golden Naked Session IPA

Data and Taste Results

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

Amarillo Citra Session IPA

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
Steeped Hops
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
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