Brew Fort Citrus Pale - Beer Recipe - Brewer's Friend

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Brew Fort Citrus Pale

198 calories 19 g 12 oz
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 65% (brew house)
Hop Utilization: 85%
Calories: 198 calories (Per 12oz)
Carbs: 19 g (Per 12oz)
Created: Saturday March 2nd 2024
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1.060
1.013
6.1%
40.7
6.8
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Great Western - Pale High Color10 lb Pale High Color 37 3 80%
1.25 lb Gambrinus - Munich - Light 10L1.25 lb Munich - Light 10L 37.3 10 10%
1.25 lb Weyermann - Carafoam1.25 lb Carafoam 34.5 2.2 10%
12.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Chinook0.75 oz Chinook Hops Pellet 13.2 Boil at 203 °F 60 min 33.16 42.9%
0.50 oz Citra0.5 oz Citra Hops Pellet 12.3 Boil at 203 °F 5 min 4.11 28.6%
0.50 oz Nectaron0.5 oz Nectaron Hops Pellet 10.3 Boil at 203 °F 5 min 3.44 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Sweet Orange Peel Flavor Boil 15 min.
 
Yeast
Omega Yeast Labs - West Coast Ale I OYL-004
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Medium-Low
Optimum Temp:
60 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 5 oz       Temp: 68 °F       CO2 Level: 2.55 Volumes
 
Target Water Profile
Fort Collins 2012
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.5 gal grain steep Temperature 162 °F 153 °F 60 min
1.5 gal mash out/sparge grain Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.47 21.9  
Mash volume with grains 6.47 25.9  
Grain absorption losses -1.56 -6.3  
Remaining sparge water volume (equipment estimates 2.91 g | 11.6 qt) 2.84 11.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.57 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.31 33.3
Equipment Profile Used: System Default
 
Notes

Start with 5 gal. Grain water loss: 1.5 gal. Sparge with 1.5 gal before boil (5 gal). Boil loss approx 1.5gal. Add 10lb bag of ice + .3 gal to get to ~5gal. Mash pH target 5.4. Add lactic acid until target pH is achieved (approx 8g)

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  • Last Updated: 2024-05-11 20:01 UTC