Hoptimus Prime Citrus IPA

Aroma: Has a very citrus aroma to it, kinda a mix between grapefruit and mango, very pleasing
Taste: Strong bitterness, but not attacking tongue, smooth finish and easy to drink, very pleasant beer

So this isnt the recipe I brewed, its the recipe I intended to make, the difference is a slight adjustment for my equipment efficiency, still working out the kinks in BIAB so my final gravity came out quite low because of miscalculations with water amount and diluting the mash. But the amounts are the same just came out a little lighter on the OG.

Hoptimus Prime rebirth
American IPA
Type: Partial Mash Date: 4/13/2012
Batch Size (fermenter): 5.00 gal Brewer: FUggin Hiccups
Boil Size: 6.99 gal Asst Brewer:
Boil Time: 60 min Equipment: FUggin Hiccups BIAB
End of Boil Volume 6.24 gal Brewhouse Efficiency: 73.00 %
Final Bottling Volume: 4.63 gal Est Mash Efficiency 109.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients

Ingredients
Amt Name Type # %/IBU
2.500 lb Pale Malt (2 Row) US (2.0 SRM) Grain 1 23.8 %
1.000 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.5 %
0.750 lb Munich Malt (9.0 SRM) Grain 3 7.1 %
0.500 lb Carapils (Briess) (1.5 SRM) Grain 4 4.8 %
0.500 lb Melanoiden Malt (20.0 SRM) Grain 5 4.8 %
0.250 lb Honey Malt (25.0 SRM) Grain 6 2.4 %
5.000 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 7 47.6 %
0.50 oz Amarillo Gold [9.20 %] - Boil 60.0 min Hop 8 13.0 IBUs
0.75 oz Amarillo Gold [9.20 %] - Boil 15.0 min Hop 9 9.7 IBUs
0.75 oz Citra [13.20 %] - Boil 15.0 min Hop 10 13.9 IBUs
0.50 oz Citra [13.20 %] - Boil 10.0 min Hop 11 6.8 IBUs
0.75 oz Citra [13.20 %] - Boil 5.0 min Hop 12 5.6 IBUs
0.75 oz Citra [13.20 %] - Boil 1.0 min Hop 13 1.2 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 14 -
1.50 oz Citra [13.20 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs

Beer Profile
Est Original Gravity: 1.072 SG Measured Original Gravity: 1.073 SG
Est Final Gravity: 1.016 SG Measured Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 7.4 % Actual Alcohol by Vol: 7.5 %
Bitterness: 50.1 IBUs Calories: 248.6 kcal/12oz
Est Color: 10.5 SRM

Mash Profile
Mash Name: BIAB, Light Body Total Grain Weight: 10.500 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 5.39 gal of water at 151.9 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a light body beer profile.

Carbonation and Storage
Carbonation Type: Keg Volumes of CO2: 2.3
Pressure/Weight: 12.54 PSI Carbonation Used: Keg with 12.54 PSI
Keg/Bottling Temperature: 45.0 F Age for: 7.00 days or until fully carbonated, not using the shake technique
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F

Notes
Dry Hop after 1 week for 5 days

I would keg this after 5-7 days with the dry hop in as a keg hop and drink ASAP, not age for 30 days

Thats actually the plan, just didnt change the Beersmith stuff

So have this on tap and started drinking it and its simply amazing. Has a nice strong citrus (kinda grapefruit mango) aroma as you drink it, its smooth at first with the heavier grain build, but finishes with a nice punch from the hops. Overall our best brew that we have made so far. And definitely a repeat brew on many occasions

Super stupid question on this because I'm dense - apologies in advance.

How long are the grains "steeping/mashing"? It looks like 90 minutes total between 151 - 147? I'm calling it steeping because that's term I'm used to and I can't do AG yet. Also, it looks like there is no rinsing of the grains required? That seemed unusual to me.

I haven't got a lot of experience with beersmith yet.

Thanks for your patience!

Awesome! Glad it paid off for you be sure to remove the keg hops after 7 days so they don't turn rancid, I've had this happen to me an it ruins the beer

Update to the recipe: Third Batch of this and comes out great everytime, 2nd batch was finished in one weekend so had to brew another batch

Recipe Type: Partial Mash
Yeast: White Labs California Ale
Yeast Starter: 500ml
Additional Yeast or Yeast Starter: N/A
Batch Size (Gallons): 5
Original Gravity: 1.072
Final Gravity: 1.016
IBU: 50.1
Boiling Time (Minutes): 60
Color: 10.5
Primary Fermentation (# of Days & Temp): 7 days
Secondary Fermentation (# of Days & Temp): 5 days
Tasting Notes: Delicious

Aroma: Has a very citrus aroma to it, kinda a mix between grapefruit and mango, very pleasing
Taste: Strong bitterness, but not attacking tongue, smooth finish and easy to drink, very pleasant beer

So this isnt the recipe I brewed, its the recipe I intended to make, the difference is a slight adjustment for my equipment efficiency, still working out the kinks in BIAB so my final gravity came out quite low because of miscalculations with water amount and diluting the mash. But the amounts are the same just came out a little lighter on the OG.

Hoptimus Prime rebirth
American IPA
Type: Partial Mash Date: 4/13/2012
Batch Size (fermenter): 5.00 gal Brewer: FUggin Hiccups
Boil Size: 6.97 gal Asst Brewer:
Boil Time: 60 min Equipment: FUggin Hiccups BIAB
End of Boil Volume 5.2 gal Brewhouse Efficiency: 71.00 %
Final Bottling Volume: 4.63 gal Est Mash Efficiency 109.8 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 45.0
Taste Notes: Balanced malty sweetness and bitterness very drinkable and a nice strong mango grapefruit aroma from the citra
Ingredients

Ingredients
Amt Name Type # %/IBU
2.500 lb Pale Malt (2 Row) US (2.0 SRM) Grain 1 23.8 %
1.000 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 2 9.5 %
0.750 lb Munich Malt (9.0 SRM) Grain 3 7.1 %
0.500 lb Carapils (Briess) (1.5 SRM) Grain 4 4.8 %
0.500 lb Melanoiden Malt (20.0 SRM) Grain 5 4.8 %
0.250 lb Honey Malt (25.0 SRM) Grain 6 2.4 %
5.000 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 7 47.6 %
0.50 oz Chinook [11.10 %] - Boil 60.0 min Hop 8 20.8 IBUs
0.75 oz Citra [11.40 %] - Boil 15.0 min Hop 10 15.9 IBUs
0.50 oz Citra [11.40 %] - Boil 10.0 min Hop 11 7.7 IBUs
0.75 oz Citra [11.40 %] - Boil 5.0 min Hop 12 6.4 IBUs
0.50 oz Chinook [11.10 %] - Boil 5.0 min Hop 12 4.1 IBUs
0.50 oz Citra [11.40 %] - Boil 1.0 min Hop 13 0.9 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 14 -
2.50 oz Citra [11.40 %] - Dry Hop 5.0 Days Hop 15 0.0 IBUs
0.50 oz Chinook [11.10 %] - Dry Hop 5.0 Days Hop 16 0.0 IBUs

Beer Profile
Est Original Gravity: 1.072 SG Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 7.5 % Actual Alcohol by Vol: 7.5 %
Bitterness: 55.8 IBUs Calories: 244.6 kcal/12oz
Est Color: 11.9 SRM

Mash Profile
Mash Name: BIAB, MediumBody Total Grain Weight: 10.500 lb
Sparge Water: 0.00 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.1 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Saccharification Add 5.37 gal of water at 156.3 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge Step: Remove grains, and prepare to boil wort
Mash Notes: Brew in a bag method where the full boil volume is mashed within the boil vessel and then the grains are withdrawn at the end of the mash. No active sparging is required. This is a light body beer profile.

Fermentation:
Ferment for 1 week then add dry hops for 5 days, remove carb and serve as soon as
fully carbed