Citrus Amber - Beer Recipe - Brewer's Friend

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Citrus Amber

157 calories 14.9 g 12 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 157 calories (Per 12ml)
Carbs: 14.9 g (Per 12ml)
Created: Monday October 4th 2021
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1.048
1.010
5.1%
33.7
5.8
n/a
175.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Weyermann - Pale Ale4 kg Pale Ale ¥ 16.00 / kg
¥ 64.00 		39 2.3 80%
0.50 kg The Swaen - GoldSwaen Red0.5 kg GoldSwaen Red ¥ 21.00 / kg
¥ 10.50 		35 19 10%
0.50 kg Weyermann - Munich Type I0.5 kg Munich Type I ¥ 17.00 / kg
¥ 8.50 		38 6 10%
5 kg / ¥ 83.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Cascade25 g Cascade Hops ¥ 0.36 / g
¥ 9.00 		Pellet 6.2 Boil 45 min 14.68 16.7%
25 g Cascade25 g Cascade Hops ¥ 0.36 / g
¥ 9.00 		Pellet 6.2 Boil 20 min 9.68 16.7%
15 g Citra15 g Citra Hops ¥ 0.46 / g
¥ 6.90 		Pellet 12.2 Boil 10 min 6.84 10%
10 g Citra10 g Citra Hops ¥ 0.46 / g
¥ 4.60 		Pellet 12.2 Boil 5 min 2.51 6.7%
50 g Cascade50 g Cascade Hops ¥ 0.36 / g
¥ 18.00 		Pellet 6.2 Dry Hop 2 days 33.3%
25 g Citra25 g Citra Hops ¥ 0.46 / g
¥ 11.50 		Pellet 12.2 Dry Hop 2 days 16.7%
150 g / ¥ 59.00
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
10 Grams
Cost:
¥ 3.30 / g
¥ 33.00
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
30 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
¥ 33.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 127.1 g       Temp: 20 °C       CO2 Level: 2.45 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 18.7 L) 12.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.1 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 25
Going into fermentor 25
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Cost is Yuan Renminbi (RMB), not US Dollars.

Leave to bottle condition for at least 6 weeks to allow the hops to mellow.

Last Updated and Sharing
 
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  • Last Updated: 2021-11-29 08:20 UTC