Todd Zito Holiday Pale 1-25

Method: Extract
Style: British Golden Ale
Boil Time: 0 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 22.25 liters
Post Boil Size: 22.25 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (steeping grains only)
Calories: 134 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)

Created: Tuesday January 21st 2025

Original Gravity:

1.044

Final Gravity:

1.010

ABV (standard):

4.5%

IBU (tinseth):

9.0

SRM (morey):

3.5

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
500 g	Muntons - Light Dry Malt Extract (DME)500 g Light Dry Malt Extract (DME)	42	4.3	16.7%
1,000 g	Briess - Dextrose1000 g Dextrose	42	1	33.3%
1.50 kg	Coopers - Pale Ale kit1.5 kg Pale Ale kit	35	4	50%
3,000 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Citra50 g Citra Hops	Pellet	11	Hop Stand at 90 °C	15 min	9	50%
50 g	Citra50 g Citra Hops	Pellet	11	Dry Hop	0 days		50%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Citra (Pellet) 100 g Citra (Pellet) Hops		9	100%
100 g / $ 0.00

Yeast

Mangrove Jack - Hophead M66

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	High
Optimum Temp:	18 - 22 °C	Starter:	No
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 84 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 91.4 g Temp: 20 °C CO₂ Level: 1.9 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	20.2
Volume increase from sugar/extract (early additions)	2
Pre boil volume	22.3
Boil off losses
Post boil volume	22.3
Hops absorption losses (whirlpool, hop stand)	-0.3
Going into fermentor	22
Total:	20.2
Equipment Profile Used:	System Default

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Last Updated: 2025-01-21 09:07 UTC

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Todd Zito Holiday Pale 1-25