Citra - Simcoe pale - Beer 99 - Beer Recipe - Brewer's Friend

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Citra - Simcoe pale - Beer 99

180 calories 16.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 36.2 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 97% (ending kettle)
Source: Miguel Jean Paul Hunt
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Monday August 30th 2021
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by THE ONE CERVEJARIA

OG: 1.052 FG: 1.012 ABV: 5.1% IBU: 50

1.059
1.012
6.2%
56.6
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Thomas Fawcett - Maris Otter Pale Ale Malt5 kg Maris Otter Pale Ale Malt 38 2.65 70.4%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 14.1%
0.50 kg Belgian - Biscuit0.5 kg Biscuit 35 23 7%
400 g Maltodextrin400 g Maltodextrin 39 0 5.6%
200 g Corn Sugar - Dextrose200 g Corn Sugar - Dextrose 42 0.5 2.8%
7.10 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Citra20 g Citra Hops Pellet 14 Boil 20 min 11.36 7.5%
20 g Simcoe20 g Simcoe Hops Pellet 13.3 Boil 20 min 10.79 7.5%
50 g Citra50 g Citra Hops Pellet 14 Boil 10 min 17 18.9%
25 g Simcoe25 g Simcoe Hops Pellet 13.3 Boil 10 min 8.08 9.4%
50 g Citra50 g Citra Hops Pellet 14 Boil 5 min 9.35 18.9%
100 g Citra100 g Citra Hops Pellet 14 Boil 0 min 37.7%
265 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Campden Tablets Water Agt Mash 0 min.
2 each Whirlfloc Water Agt Boil 0 min.
10 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
7 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 - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 525 B cells required
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
300 Milliliters
Cost:
Attenuation (custom):
88%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 525 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
21 L m ash Infusion 50 °C 69 °C 90 min
25 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 17.6
Mash volume with grains 21.8
Grain absorption losses -6.5
Remaining sparge water volume 28.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 43.2 L) 39
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil volume (equipment estimates 32 L) 36.2
Estimated amount in fermentor 36.2
Total: 46  
Equipment Profile Used: System Default
 
Notes

2-9-21
Racked and yeast cleaned. 3 L loss and 700m sterile water added

9-9-21
500m sterile watr added:
OG =
FG = 1009
ABV = 6.14%
IBU = 60

23-09-21 (36.2L)
Racked and bottled with 400g Maltodextrine & 200g Dextrose with total volume water 1L.

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  • Last Updated: 2021-09-23 20:12 UTC