Citra & Strata Homebrew IPA Full Brew Day & Recipe

Beginner
If you like Citra, this homebrewed IPA will be a favorite. To complement the grapefruity-ness of the Citra we use Strata, a dank fruity hop, and some Xtra Pale Viking 2-row to give it a light straw color.

I’m not a huge Citra fan myself but this beer speaks to me. It’s super light and hoppy perfect for summer. We got a bit lower gravities than expected but I have a strong feeling (after much soul searching) that it was because I changed my estimated mash efficiency to 85% in Brewfather. This may have been wishful thinking since we were in the 60’s this time!

The specific Strata and Xtra Pale Viking Malt are available through MoreBeer!
Strata: https://bit.ly/2BjA5jg
Xtra Pale 2-row: https://bit.ly/305kTkf

Equipment:
Evil Twin Mill: https://bit.ly/2ZTIwvZ
Escali Scale: https://amzn.to/36Jx4o3
Brew in a Bag bag: https://amzn.to/2TnKD7b
Dark Star Burner: https://amzn.to/3bFZLTC
Refactometer: https://amzn.to/39Hd45A
Brewfather App: https://bit.ly/38JXW7t

Recipe:
Brewfather link: https://share.brewfather.app/9jxgiqHebBkBDA

Citra Strata
New England IPA (more like a West Coast in the end)
6.4% (Actual 5.9%) / 16.1 °P

All Grain
BIAB (No sparge)
85% efficiency (actual 59.6%)
Batch Volume: 5 gal (actual 4gal)
Boil Time: 60 min

Mash Water: 6.82 gal
Total Water: 6.82 gal
Boil Volume: 5.87 gal
Pre-Boil Gravity: 1.060 (Actual 1.041)

Vitals
Original Gravity: 1.066 (Actual 1.059)
Final Gravity: 1.017 (Actual 1.014)
IBU (Tinseth): 57
Color: 5.9 SRM 

Mash
Temperature — 152.6 °F — 45 min

Malts (10 lb 8 oz)
9 lb (85.7%) — Viking Malt Pale Ale 2-Row — Grain — 3 SRM
1 lb (9.5%) — Briess Wheat White Malt — Grain — 2.3 SRM
4 oz (2.4%) — Briess Caramel Malt — Grain — 10 SRM
4 oz (2.4%) — Cargill (Gambrinus) Honey Malt — Grain — 25 SRM

Hops (7 oz)
1 oz (34 IBU) — Strata 12.9% — Boil — 30 min
2 oz (15 IBU) — Citra 11% — Boil — 5 min
1 oz (9 IBU) — Strata 12.9% — Boil — 5 min
2 oz — Citra 11% — Dry Hop — 1 days
1 oz — Strata 12.9% — Dry Hop — 1 days

Miscs
2 g — Calcium Chloride (CaCl2) — Mash

Yeast
1 pkg — Lallemand Nottingham Yeast

Fermentation
Primary — 68 °F — 14 days
Forced Carbonated, 30 PSI for 5 minutes while shaking

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