Tag Archives: Recipe

Citra-Nilla IPA

Back in 2015 I started to create this recipe for the Bell’s annual Homebrew Competition.  I was already thinking of doing something different by using Citra hops, since I had recently had a couple of different beers that used Citra and I really enjoyed them and I was thinking of a unique way that I could use them in a beer. With the citrusy, tropical fruity flavor that Citra hops have I felt it might be interesting to add vanilla to it to give it a little different flavor then what I had seen available.

With those 2 ingredients in mind I started looking at recipes that used the Citra hops and recipes and how best to incorporate the vanilla into it and make sure that the to try to put together a grain bill that would complement both.

Unfortunately the recipe didn’t make it into the final rounds of the Bells competition but I felt strongly that this was a good recipe to pursue and I continued to work on it and brewed it for the Michigan Homebrew Festival in August 2016. The feedback I got from every that tasted it told me this was a solid recipe and one that people kept coming back to get more of.

After some encouragement from my fellow Son’s of Liberty brewers and a little more tweaking I submitted it for the 2017 Arbor Brewing Co. Rat Fest and even though it didn’t take first place for best beer it did come in second out of 28 total beers that over 250 people voted on. Additionally I had a lot of comments and requests about how it was brewed and how the vanilla was added. So in response I have added the recipe here for all to enjoy, so cheers and if you end up brewing this recipe please let us know how it turned out.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 75.8 IBUs 10.4 SRM 1.067 1.012 7.4 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 14 B 1.056 - 1.075 1.01 - 1.018 40 - 70 6 - 15 2.2 - 2.7 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 12 lbs 82.76
Caramunich Malt 1 lbs 6.9
Caramel/Crystal Malt - 40L 8 oz 3.45
Melanoiden Malt 8 oz 3.45
Honey 8 oz 3.45

Hops

Name Amount Time Use Form Alpha %
Centennial 1 oz 60 min Boil Pellet 10
Citra 1 oz 40 min Boil Pellet 12
Citra 1 oz 20 min Boil Pellet 12
Citra 2 oz 0 min Aroma Pellet 12
Citra 2 oz 7 days Dry Hop Pellet 12

Miscs

Name Amount Time Use Type
Irish Moss 0.28 tsp 10 min Boil Fining
Yeast Nutrient 1.00 tsp 10 min Boil Other
Vanilla Bean 4.00 Items 7 days Secondary Spice

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 59°F - 75°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Fermentation

Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F

Recipe of the Month: Oatmeal Raisin Cookie Stout

In January of 2014 the Sons of Liberty were one of several home brew clubs invited to

Stout

Stout

participate in The Arbor Brewing Company’s Annual Rat Fest. The Sons of Liberty ended up cleaning up in the awards with Overall Favorite Group of Beers, Best Beer Challenge (Sour Beer), Most Unique Beer, and Overall Best Beer which happens to be the Oatmeal Raisin Cookie Stout brewed by Bob Schoenborn and Danyal Cetin. This is a great recipe that we are passing along to all of you! Enjoy and Cheers!

At the bottom of this recipe is a downloadable version that is compatible with BeerSmith, QBrew and several other home brewing applications that recognize the XML file format.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
12 gal 60 min 38.0 IBUs 36.2 SRM 1.056 1.017 5.1 %
Actuals 0 0 0.0 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Oatmeal Stout 13 C 1.048 - 1.065 1.01 - 1.018 25 - 40 22 - 40 1.9 - 2.5 4.2 - 5.9 %

Fermentables

Name Amount %
Pale Malt, Superior 17 lbs 67.66
Oats, Flaked and Roasted 2 lbs 7.96
Munich 10L (Canada Malting) 1.375 lbs 5.47
Special B Malt 1.375 lbs 5.47
Victory Malt (biscuit) (Briess) 1.375 lbs 5.47
Chocolate Malt; Dark English 1 lbs 3.98
Roasted Barley ~ UnMalted ~500 (Stout) 1 lbs 3.98

Hops

Name Amount Time Use Form Alpha %
Goldings, East Kent ~ HopUnion (Label Peelers) 3.81 oz 60 min First Wort Pellet 5.8

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 2.00 tsp 60 min Mash Water Agent
Yeast Nutrient ~ Wyeast 2.00 tsp 10 min Boil Other
Cinnamon Stick 0.00 oz 5 min Bottling Spice
Vanilla extract 0.00 oz 0 min Bottling Spice

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 59°F - 75.2°F

Mash

Step Temperature Time
Mash In 156°F 45 min

Fermentation

Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F

Notes