Beer 97 -Citra & Sabro IPA - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Beer 97 -Citra & Sabro IPA

210 calories 17.5 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Specialty IPA: Belgian IPA
Boil Time: 60 min
Batch Size: 36 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 94% (ending kettle)
Source: Miguel Jean Paul Hunt
Calories: 210 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Monday August 9th 2021
1.069
1.011
7.6%
87.7
5.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Thomas Fawcett - Maris Otter Pale Ale Malt6 kg Maris Otter Pale Ale Malt 38 2.65 69.8%
1 kg Weyermann - Barke Munich Malt1 kg Barke Munich Malt 37 8 11.6%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 11.6%
200 g Corn Sugar - Dextrose200 g Corn Sugar - Dextrose - (late fermenter addition) 42 0.5 2.3%
400 g Maltodextrin400 g Maltodextrin 39 0 4.7%
8.60 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra (11 AA)10 g Citra (11 AA) Hops Pellet 13 Boil 60 min 8.13 2.4%
10 g Sabro10 g Sabro Hops Pellet 14.9 Boil 60 min 9.32 2.4%
50 g Citra (11 AA)50 g Citra (11 AA) Hops Pellet 13 Boil 20 min 24.63 11.9%
50 g Sabro50 g Sabro Hops Pellet 14.9 Boil 20 min 28.23 11.9%
50 g citra50 g citra Hops Pellet 13 Boil 5 min 8.11 11.9%
50 g Sabro50 g Sabro Hops Pellet 14.9 Boil 5 min 9.29 11.9%
100 g Citra (11 AA)100 g Citra (11 AA) Hops Pellet 13 Dry Hop 5 days 23.8%
100 g Sabro100 g Sabro Hops Pellet 14.9 Dry Hop 5 days 23.8%
420 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each camden tablet Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 0 min.
200 g corn sugar Other Bottling 0 min.
12 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
12 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
500 Milliliters
Cost:
Attenuation (custom):
90%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 454 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 200 g       Temp: 20 °C       CO2 Level: 2.2 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
25 L Infusion 50 °C 68 °C 90 min
23 L Sparge 77 °C 77 °C 30 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 21.6
Mash volume with grains 26.9
Grain absorption losses -8
Remaining sparge water volume 26
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 42.8 L) 39
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.1
Post boil volume (equipment estimates 32.2 L) 36
Estimated amount in fermentor 36
Total: 47.6  
Equipment Profile Used: System Default
 
Notes

Boil time was probably 70 minutes and used an extra litre =40 in boil. End of boil was around 33.3L to fermenter.
Pre-boli pH = 5.37
Post-oil pH = 5.15

13-08021
Racked from yeast. brought from 20C to 23C

Attenuation up from 82 to 90%:
30-08-21
OG = 1070
FG = 1008
ABV = 8.19
IBU = 97.71

3-9-21 (now 35L)
Racked with 2 L loss. 1.7L sterile water added and returned to Cold Crash
OG =
FG = 1007
ABV = 7.79
IBU = 92

4-09-21
Racked and finings added. Totoal volume liquid for this 350ml

OG =
FG = 1007
ABV = 7.71%
IBU = 92

12-09-21 (36L)
Racked with 650ml Sterile wate total with 200g Dextrosde and 400g maltodextrine. 600ml loss
FG = 1011
ABV = 7.63&
IBU = 88.07

Last Updated and Sharing
 
542
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-23 15:23 UTC