Cirockin APA - Beer Recipe - Brewer's Friend

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Cirockin APA

169 calories 17 g 330 ml
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 11.3 liters
Pre Boil Gravity: 1.093 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Citra tweak of rocker APA
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Saturday July 12th 2014
1.055
1.013
5.6%
49.9
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Dry Malt Extract - Light3 kg Dry Malt Extract - Light 42 4 100%
3 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Cascade25 g Cascade Hops Leaf/Whole 7 Boil 45 min 13.25 33.3%
20 g Nelson Sauvin20 g Nelson Sauvin Hops Leaf/Whole 12.5 Boil 45 min 18.92 26.7%
15 g Citra15 g Citra Hops Leaf/Whole 11 Boil 15 min 6.75 20%
5 g Nelson Sauvin5 g Nelson Sauvin Hops Leaf/Whole 12.5 Aroma 30 min 3.96 6.7%
10 g Citra10 g Citra Hops Leaf/Whole 11 Aroma 30 min 6.97 13.3%
75 g / $ 0.00
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
14 - 21 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
98 0 0 0 0 0
Quick Water Requirements
Water Liters
Boil water added to kettle (equipment estimates 23.1 L) 9.4
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 25.1 L) 11.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume 19
Going into fermentor 19
Total: 9.4  
Equipment Profile Used: System Default
 
Notes

This is based on the BrewUK extract recipe for Rocker APA but with the partial 20 pint boil. Only 1kg of extract is used for the first hop boil with the other 2kg added for the final 15 minute 2nd hop addition. This means the IBU value given above will be short by quite a margin! It is more likely around 55 to 60. I have added citra hops to the boil and dry hop and tweaked overall hop balance slightly so it brings down the bitterness slightly overall but with a more complex and citrus hop flavour (hopefully!).

First batch achieved final gravity of 1.010 after 3 weeks in the fermenter. Put in pressure barrel to condition with sugar primer made with 70g golden granulated sugar.

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  • Last Updated: 2014-10-19 18:10 UTC