Citra IPA - Beer Recipe - Brewer's Friend

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Citra IPA

180 calories 16.1 g 330 ml
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Beer Stats
Method: Extract
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.081 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Craig Davis
Calories: 180 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Wednesday February 1st 2017
1.059
1.011
6.2%
67.9
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg Dry Malt Extract - Light1.5 kg Dry Malt Extract - Light 42 4 35.7%
1.50 kg Dry Malt Extract - Light1.5 kg Dry Malt Extract - Light - (late boil kettle addition) 42 4 35.7%
3 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
450 g American - Munich - Light 10L450 g Munich - Light 10L 33 10 10.7%
250 g German - CaraFoam250 g CaraFoam 37 1.8 6%
250 g German - Melanoidin250 g Melanoidin 37 25 6%
250 g American - Caramel / Crystal 60L250 g Caramel / Crystal 60L 34 60 6%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28.50 g Citra28.5 g Citra Hops Pellet 11.5 First Wort 0 min 34.62 12.6%
28.50 g Citra28.5 g Citra Hops Pellet 11.5 Boil 15 min 15.62 12.6%
28.50 g Citra28.5 g Citra Hops Pellet 11.5 Aroma at 80 °C 10 min 11.41 12.6%
28.50 g Citra28.5 g Citra Hops Pellet 11.5 Boil 5 min 6.27 12.6%
28 g Citra28 g Citra Hops Pellet 11.5 Boil 0 min 12.3%
85 g Citra85 g Citra Hops Pellet 11.5 Dry Hop 4 days 37.4%
227 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 25.7 L) 8.2
Mash volume with grains (equipment estimates 25.7 L) 9
Grain absorption losses (steeping) -1.2
Volume increase from sugar/extract (early additions) 1
Pre boil volume (equipment estimates 25.4 L) 8
Volume increase from sugar/extract (late additions) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil volume 20
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 8.2  
Equipment Profile Used: System Default
 
Notes

METHOD:

  1. Steep grains at 65-70 c for 30 mins in full boil volume (8 Ltrs bottled water)

  2. First wort hops: remove grains and add hops, add 1.5kg of malt extract, mix well and bring to boil. Follow hop schedule as normal with these hops left in.

  3. Add remaining 1.5 kg malt after flameout when wort has dropped to 80c.

  4. Top up fermenter to 20L with bottled water.

  5. Pitch Yeast at 20c.

    Control fermentation temp with water bath / inkbird at 19c.
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  • Last Updated: 2019-04-11 13:01 UTC