Maris otter - Citra SMASH - Beer Recipe - Brewer's Friend

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Maris otter - Citra SMASH

222 calories 18.8 g 440 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 25.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Alex
Calories: 222 calories (Per 440ml)
Carbs: 18.8 g (Per 440ml)
Created: Tuesday November 17th 2020
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1.055
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6.0%
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n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5,000 g United Kingdom - Maris Otter Pale5000 g Maris Otter Pale 38 3.75 100%
5,000 g / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 12.7 Boil 60 min 21.14 15%
20 g Citra20 g Citra Hops Pellet 12.7 Boil 15 min 13.99 20%
20 g Citra20 g Citra Hops Pellet 12.7 Boil 1 min 1.22 20%
45 g Citra45 g Citra Hops Pellet 12.7 Dry Hop 7 days 45%
100 g / R 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 158 g       Temp: 21 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Strike 69 °C 65 °C 60 min
15.5 L Sparge 76 °C 76 °C 15 min
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 13.5
Mash volume with grains 16.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 21.4 L) 20.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23 L) 25.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 25.5 L) 23
Total: 34.4  
Equipment Profile Used: System Default
 
Notes

Room fermention temperatur 19 degrees for 3 days. 21 degrees for 11 days. 7.5 g. Sugar for carbonating. It is possible to increase the IBU to 45 -50. This will probably make a fantastic beer even better. Be avare of the alcohol content. Use more water to boil or reduce malt amount if you want less alcohol.

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  • Public: Yup, Shared
  • Last Updated: 2020-12-19 07:48 UTC