Hoppy APA - Mosaic + Citra - Beer Recipe - Brewer's Friend

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Hoppy APA - Mosaic + Citra

181 calories 18.2 g 16 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 73% (brew house)
Source: B.A.D. Brewing
Calories: 181 calories (Per 16oz)
Carbs: 18.2 g (Per 16oz)
Created: Friday August 28th 2020
1.055
1.013
5.6%
45.5
5.6
5.4
20.83
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
48.40 oz Briess - Brewers Malt 2-Row48.4 oz Brewers Malt 2-Row $ 0.13 / oz
$ 6.29 		37 1.8 72.9%
8 oz Thomas Fawcett - Maris Otter Pale Ale Malt8 oz Maris Otter Pale Ale Malt $ 0.17 / oz
$ 1.36 		38 2.65 12%
5 oz American - Caramel / Crystal 20L5 oz Caramel / Crystal 20L $ 0.19 / oz
$ 0.95 		35 20 7.5%
3 oz German - Acidulated Malt3 oz Acidulated Malt $ 0.20 / oz
$ 0.60 		27 3.4 4.5%
2 oz Briess - Carapils Malt2 oz Carapils Malt $ 0.18 / oz
$ 0.36 		34.5 1.5 3%
66.40 oz / $ 9.56
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Yakima Valley Hops - Citra (13.1 AA)3 g Yakima Valley Hops - Citra (13.1 AA) Hops $ 3.25 / oz
$ 0.34 		Pellet 12.6 Boil 30 min 10.96 6.5%
4 g Yakima Valley Hops - Mosaic (11.5 AA)4 g Yakima Valley Hops - Mosaic (11.5 AA) Hops $ 3.25 / oz
$ 0.46 		Pellet 11.7 Boil 30 min 13.57 8.7%
3 g Yakima Valley Hops - Citra (13.1 AA)3 g Yakima Valley Hops - Citra (13.1 AA) Hops $ 3.25 / oz
$ 0.34 		Pellet 12.6 Boil 15 min 7.08 6.5%
3 g Yakima Valley Hops - Mosaic (11.5 AA)3 g Yakima Valley Hops - Mosaic (11.5 AA) Hops $ 3.25 / oz
$ 0.34 		Pellet 11.7 Boil 15 min 6.57 6.5%
4 g Yakima Valley Hops - Citra (13.1 AA)4 g Yakima Valley Hops - Citra (13.1 AA) Hops $ 3.25 / oz
$ 0.46 		Pellet 12.6 Boil 5 min 3.79 8.7%
4 g Yakima Valley Hops - Mosaic (11.5 AA)4 g Yakima Valley Hops - Mosaic (11.5 AA) Hops $ 3.25 / oz
$ 0.46 		Pellet 11.7 Boil 5 min 3.52 8.7%
6 g Yakima Valley Hops - Citra (13.1 AA)6 g Yakima Valley Hops - Citra (13.1 AA) Hops $ 3.25 / oz
$ 0.69 		Pellet 12.6 Boil 0 min 13%
6 g Yakima Valley Hops - Mosaic (11.5 AA)6 g Yakima Valley Hops - Mosaic (11.5 AA) Hops $ 3.25 / oz
$ 0.69 		Pellet 11.7 Boil 0 min 13%
13 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo)13 g Mosaic LupuLN2 (Cryo) Hops $ 6.50 / oz
$ 2.98 		Lupulin Pellet 25 Dry Hop at 78 °F 1 days 28.3%
46 g / $ 6.76
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) $ 1.25 / oz
$ 0.04 		Water Agt Mash 1 hr.
3 g Gypsum $ 0.75 / oz
$ 0.08 		Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
3 g Irish Moss $ 2.50 / oz
$ 0.26 		Fining Mash 13 min.
2 tsp Yeast Nutrient $ 1.37 / oz
$ 0.46 		Other Mash 10 min.
$ 0.84
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
6 Grams
Cost:
$ 0.61 / g
$ 3.66
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
77 - 104 °F
Starter:
No
Fermentation Temp:
80 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
$ 3.66 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 1.8 oz       Temp: 80 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Start mash at 150F, with temp dropping to ~143F before heating back up to ~147F Strike 156 °F 150 °F --
1 gal Mash out at 170F, then batch sparge with 1 gallon of 170F water. Batch Sparge -- 170 °F --
Starting Mash Thickness: 2.5 qt/lb
Starting Grain Temp: 83 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2.5 qt/lb 2.59 10.4  
Mash volume with grains 2.93 11.7  
Grain absorption losses -0.52 -2.1  
Remaining sparge water volume (equipment estimates 1.72 g | 6.9 qt) 1.18 4.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.54 g | 14.2 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 2 8  
Going into fermentor 2 8  
Total: 3.77 15.1
Equipment Profile Used: System Default
 
Notes
  • Dry hopped 4 days into fermentation, when airlock activity had largely ceased.

  • Dropped cryo pellets in loose, purged fermenter headspace with Private Preserve, sealed and swirled once gently to diffuse hop matter.

  • Let hops sit in fermenter for one day at 78-80F.

  • Primed 16oz swing-top bottles with heaping 1/2 tsp of table sugar and siphoned directly from fermenter into bottles. Purged each bottle headspace with Private Preserve before sealing.

  • Bottles sat in dark space at ~75F.
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  • Last Updated: 2020-09-09 16:16 UTC