Citra Galaxy Session

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Recipe Specifics:

Type: All Grain
SRM: 3.2
IBUS: 37.7
Batch Size: 6 gal
Boil Time: 60 min
Final Bottling Vol: 5 gal
Efficiency: 75.00 %


Final Gravity on the refractometer was about 8 points higher than the hydrometer, I adjusted the refractometer (I’ve done this a number of times now, starting to think you cannot rely on the refractometer, at least the one I have).

I didn’t have the gas on when I hooked up the c02 ball lock and beer shot up in the gas hose, so I had to clean it out. Looks like it helps to have the gas on to equalize any pressure that may have built up in the keg, or vent the keg first before hooking up the gas line.

Final Numbers:

Original Gravity: 1.045
Final Gravity: 1.010
ABV: 4.6%
Keg or Bottle: Keg
Keg Hops: Yes
Oxygen: 45 Seconds Pure Oxygen

Water Profile:

Amt Name Type # %/IBU
3.80 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1
3.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2
1.10 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 3
4.90 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 6
3.90 g Calcium Chloride (Boil 60.0 mins) Water Agent 7
1.50 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 8


R/O Tap Water Gypsum (gram/gal) Epsom Salt (gram/gal) Sea Salt (gram/gal) Baking Soda (gram/gal) Calcium Chloride (gram/gal)
Yes No 1 0.3 0 0 0.8


Calcium Magnesium Sodium Sulfate Chloride Bicarbonate Cations Anions Total Hardness Alkalinity RA S04/CI Ratio
120 7.8 8 179.4 106 16 7 7 332 13 -77 1.7

Mash/Grain Profile:

Mash at 158.0 F for 60 Minutes

Amt Name Type # %/IBU
8 lbs 4.0 oz Organic 2-Row (2.0 SRM) Grain 4 82.5 %
1 lbs 12.0 oz Oats, Flaked (1.0 SRM) Grain 5 17.5 %

Boil Ingredients:

Amt Name Type # %/IBU
4.90 g Gypsum (Calcium Sulfate) (Boil 60.0 mins) Water Agent 6
3.90 g Calcium Chloride (Boil 60.0 mins) Water Agent 7
1.50 g Epsom Salt (MgSO4) (Boil 60.0 mins) Water Agent 8
1.00 tsp Irish Moss (Boil 15.0 mins) Fining 9
1.00 tsp Yeast Nutrient (Boil 15.0 mins) Other 10
50.00 g Citra [12.00 %] – Boil 10.0 min Hop 11 17.4 IBUs
50.00 g Galaxy [14.00 %] – Boil 10.0 min Hop 12 20.3 IBUs


Starter: No

Yeast: 4 ounces of WLP002 English Ale slurry, 3rd generation (49 days old in a mason jar in fridge)

Temperature: First 48 hours at 63 degrees raised to 66 After a week raised to 68 changed differential to +-2


Dry Hopping:

Kegged with 75 grams Citra and 35 grams Galaxy left at 68 degrees for 6 days then into keezer with hops left in the keg

Amt Name Type # %/IBU
75.00 g Citra [12.00 %] – Dry Hop 0.0 Days Hop 14 0.0 IBUs
35.00 g Galaxy [14.00 %] – Dry Hop 0.0 Days Hop 15 0.0 IBUs


  1. Ferran Grau Leal

    both dry hop addionts (keg and primary fermentation ones) were the 75+35g?

    • janisco

      Yup, all in the keg post-fermentation. I’d probably consider doubling the dry-hop addition now though.


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