Citra, Mosaic & Galaxy DIPA - Beer 81 - Beer Recipe - Brewer's Friend

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Citra, Mosaic & Galaxy DIPA - Beer 81

256 calories 24.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 80 min
Batch Size: 35 liters (ending kettle volume)
Pre Boil Size: 42 liters
Pre Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Mig
Calories: 256 calories (Per 330ml)
Carbs: 24.4 g (Per 330ml)
Created: Monday July 20th 2020
1.083
1.018
8.5%
116.6
6.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.20 kg United Kingdom - Maris Otter Pale6.2 kg Maris Otter Pale 38 3.75 55%
1.20 kg United Kingdom - Wheat1.2 kg Wheat 37 2 10.6%
1 kg Briess - DME Pale Ale1 kg DME Pale Ale - (late boil kettle addition) 45 6 8.9%
500 g German - Carapils500 g Carapils 35 1.3 4.4%
350 g Munich350 g Munich 37 6 3.1%
250 g Maltodextrin250 g Maltodextrin - (late fermenter addition) 39 0 2.2%
250 g Maltodextrin250 g Maltodextrin - (late boil kettle addition) 39 0 2.2%
220 g Corn Sugar - Dextrose220 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2%
1.10 kg Simpsons - Simpsons - GB - Torrified Oats1.1 kg Simpsons - GB - Torrified Oats 33 2 9.8%
200 g Thomas Fawcett - GB - Thomas Fawcett - Cara gold200 g GB - Thomas Fawcett - Cara gold 35 5 1.8%
11,270 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Galaxy (14.25 AA)10 g Galaxy (14.25 AA) Hops Leaf/Whole 15 First Wort at 65 °C 0 min 10.01 1.3%
15 g Citra (11 AA)15 g Citra (11 AA) Hops Pellet 14.3 Boil at 100 °C 15 min 6.73 1.9%
15 g Mosaic15 g Mosaic Hops Leaf/Whole 12.5 Boil at 100 °C 15 min 5.35 1.9%
15 g Mosaic (12.5 AA)15 g Mosaic (12.5 AA) Hops Leaf/Whole 11.4 Boil at 100 °C 15 min 4.88 1.9%
75 g Citra (11 AA)75 g Citra (11 AA) Hops Pellet 14.3 Whirlpool at 85 °C 30 min 30.65 9.5%
75 g Galaxy (14.25 AA)75 g Galaxy (14.25 AA) Hops Pellet 15 Whirlpool at 85 °C 30 min 32.15 9.5%
75 g Mosaic (12.5 AA)75 g Mosaic (12.5 AA) Hops Leaf/Whole 12.5 Whirlpool at 85 °C 30 min 26.79 9.5%
100 g Galaxy100 g Galaxy Hops Leaf/Whole 14.25 Dry Hop at 20 °C 8 days 12.7%
200 g Mosaic (12.5 AA)200 g Mosaic (12.5 AA) Hops Pellet 12.5 Dry Hop at 20 °C 8 days 25.3%
200 g Citra200 g Citra Hops Leaf/Whole 11 Dry Hop at 20 °C 8 days 25.3%
10 ml Hop Sensation Sunburst10 ml Hop Sensation Sunburst Hops Extract 0 Dry Hop 0 days 1.3%
790 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Baking Soda Water Agt Mash 1 hr.
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
4 g Phosphoric acid Water Agt Mash 0 min.
4 g Phosphoric acid Water Agt Mash 0 min.
2 g Chalk Water Agt Mash 0 min.
2 each Whirlfloc Water Agt Boil 20 min.
5 g Phosphoric acid Water Agt Sparge 0 min.
8 g Phosphoric acid Water Agt Primary 0 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
4 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 700 B cells required
Danstar - American West Coast Yeast BRY-97
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 700 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 220.3 g       Temp: 20 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 L mash Infusion 50 °C 65 °C 90 min
26 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 25.8
Mash volume with grains 32.1
Grain absorption losses -9.6
Remaining sparge water volume 26.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 41.9 L) 42
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 35.1 L) 35
Hops absorption losses (whirlpool, hop stand) -1.1
Estimated amount in fermentor 33.9
Total: 52.5  
Equipment Profile Used: System Default
 
Notes

mash pH = 5.40-45 on 90 min mash
Pre boil pH = 5.45. 4g Phosphoric = 5.28. 2g chalk= 5.31 but rose to 5.75 post boil!!! 8ml phosphoric = 5.33
extra phosphoric = malty profile

02-08-20
racked off hops (vegi) with 4L loss. 1kg of light DME with 2L water. Yeast readded. gravity 1023
OG 1081
FG 1023
ABV 7.55
IBU 119.74

10-08-20
Racked off yeast. attenuation up 80% gravity 1018
OG 1081
FG 1018
ABV 8.2
IBU 119

08-09-20
Racked, Primed and 10ml Hop Sensation Sunburst Hop oil added then bottled

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  • Last Updated: 2021-03-03 16:05 UTC