Voss Mosaic Citra Kracanup - Beer Recipe - Brewer's Friend

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Voss Mosaic Citra Kracanup

159 calories 15.1 g 330 ml
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Beer Stats
Method: Extract
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 47 liters (fermentor volume)
Pre Boil Size: 34 liters
Post Boil Size: 28 liters
Pre Boil Gravity: 1.021 (recipe based estimate)
Post Boil Gravity: 1.087 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Wednesday October 26th 2022
1.052
1.011
5.3%
37.2
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Briess - LME Pale Ale6 kg LME Pale Ale - (late boil kettle addition) 34.5 6 75%
2 kg Corn Sugar - Dextrose2 kg Corn Sugar - Dextrose 42 0.5 25%
8 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
23 g southern tropic23 g southern tropic Hops Pellet 11.8 Boil 45 min 17.52 15%
40 g krakanup40 g krakanup Hops Leaf/Whole 8.4 Boil 45 min 19.71 26.1%
25 g Yakima Chief Hops - Citra LupuLN2 (Cryo)25 g Citra LupuLN2 (Cryo) Hops Lupulin Pellet 25 Hop Stand at 76 °C 60 min 16.3%
25 g Yakima Chief Hops - Mosaic LupuLN2 (Cryo)25 g Mosaic LupuLN2 (Cryo) Hops Lupulin Pellet 22 Hop Stand at 76 °C 60 min 16.3%
40 g krakanup40 g krakanup Hops Leaf/Whole 8.4 Hop Stand at 76 °C 60 min 26.1%
153 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
2 Liters
Cost:
Attenuation (custom):
70%
Flocculation:
Medium
Optimum Temp:
20 - 37 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 212 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 28.4 L) 32.7
Volume increase from sugar/extract (early additions) 1.3
Pre boil volume (equipment estimates 29.7 L) 34
Volume increase from sugar/extract (late additions) 4.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 28
Hops absorption losses (whirlpool, hop stand) -0.5
Top off amount 19.5
Going into fermentor 47
Total: 52.2  
Equipment Profile Used: System Default
 
Notes

Tuesday 25th
Gravity at 1020 after 3 days - smell and taste very juicy!

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  • Last Updated: 2023-01-17 09:11 UTC