Beer 101 - Citra-Sabro-Azacca IPA - Beer Recipe - Brewer's Friend

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Beer 101 - Citra-Sabro-Azacca IPA

221 calories 20.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Double IPA
Boil Time: 90 min
Batch Size: 33 liters (ending kettle volume)
Pre Boil Size: 41.5 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 80% (ending kettle)
Source: Miguel Jean Paul Hunt
Calories: 221 calories (Per 330ml)
Carbs: 20.1 g (Per 330ml)
Created: Wednesday November 23rd 2022
1.072
1.014
7.6%
125.2
9.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Weyermann - Barke Pilsner Malt3 kg Barke Pilsner Malt 37.03 1.75 32.3%
3 kg Thomas Fawcett - Maris Otter Pale Ale Malt3 kg Maris Otter Pale Ale Malt 38 2.65 32.3%
1 kg Belgian - Aromatic1 kg Aromatic 33 38 10.8%
1 kg Rolled Oats1 kg Rolled Oats 33 2.2 10.8%
300 g Gladfield - Maltodextrin300 g Maltodextrin 34.5 3 3.2%
1,000 g Corn Sugar - Dextrose1000 g Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 10.8%
9.30 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Citra100 g Citra Hops Pellet 11 Boil 15 min 42.39 15.4%
100 g sabro100 g sabro Hops Pellet 14.9 Boil 15 min 57.41 15.4%
50 g Azacca50 g Azacca Hops Pellet 13.2 Boil 15 min 25.43 7.7%
100 g Azacca100 g Azacca Hops Pellet 13.2 Aroma 0 min 15.4%
300 g Azacca300 g Azacca Hops Pellet 13.2 Dry Hop 5 days 46.2%
650 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Mash 0 min.
1 each Whirlfloc Water Agt Boil 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.
3 g Chalk Water Agt Mash 1 hr.
 
Yeast
Lallemand - Verdant IPA
Amount:
3 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 578 B cells required
Lallemand - LALBREW® KÖLN KÖLSCH KOLSCH STYLE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
15 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 578 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
pre oil pH = 5.38
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion 68 °C 67 °C 90 min
23 L Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 60 °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 28.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 42.7 L) 41.5
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -1.8
Post boil volume (equipment estimates 31.8 L) 33
Estimated amount in fermentor 33
Total: 50.2  
Equipment Profile Used: System Default
 
Notes

Pitched at 24C and fermented in primary at 22c for .... days.
racked and placed in brew fridge at 18C.

Cold crashed for 5 weeks
Bottled with 167g Dextrose on 17-02-23

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  • Last Updated: 2023-02-17 14:29 UTC