SMaSH Citra Pale Lager - Beer Recipe - Brewer's Friend

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SMaSH Citra Pale Lager

216 calories 18.6 g 500 ml
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Beer Stats
Method: All Grain
Style: International Pale Lager
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 78% (brew house)
Source: BV Craft
Hop Utilization: 99%
Calories: 216 calories (Per 500ml)
Carbs: 18.6 g (Per 500ml)
Created: Tuesday April 8th 2025
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1.047
1.008
5.2%
30.0
3.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg Dingemans - Pilsen4.5 kg Pilsen 36.8 1.7 100%
4.50 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 14 Boil 30 min 18.71 15%
35 g Citra35 g Citra Hops Pellet 14 Boil 5 min 11.32 35%
50 g Citra50 g Citra Hops Pellet 14 Whirlpool at 75 °C 20 min 50%
100 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protafloc Fining Boil 12 min.
1 g Yeast Nutrient Water Agt Boil 3 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
23 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
13 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.69 bar       Temp: 2 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
95 28 28 55 50 45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24.75 L Strike 71 °C 62 °C 35 min
67 °C 67 °C 25 min
75 °C 75 °C 10 min
10 L Sparge -- -- 77 min
Starting Mash Thickness: 5.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5.5 L/kg 24.8
Mash volume with grains 27.7
Grain absorption losses -4.5
Remaining sparge water volume (equipment estimates 9.8 L) 7.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.2 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 23.3 L) 25
Hops absorption losses (whirlpool, hop stand) -0.3
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 24.8 L) 23
Total: 32.4  
Equipment Profile Used: System Default
 
Notes

Fermentation schedule:
Start fermenting at 13°C.
Day 8 increase to 17°C for DA rest for 72 hours.
Day 11 go back to 14°C for another 72 hours.
Day 14 cold crash to 0°C
Day 15 set the temp to 2°C and lagering for 3 weeks.

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  • Public: Yup, Shared
  • Last Updated: 2025-04-08 18:36 UTC