Citra Saison - Beer Recipe - Brewer's Friend

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Citra Saison

176 calories 14.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 73% (brew house)
Source: AJ
Calories: 176 calories (Per 330ml)
Carbs: 14.6 g (Per 330ml)
Created: Monday April 10th 2017
1.058
1.009
6.3%
27.9
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.10 kg Best Pale Ale Malt2.1 kg Best Pale Ale Malt 36 11.85 39.8%
1.80 kg Best Pilsen Malt1.8 kg Best Pilsen Malt 36 7.84 34.2%
850 g Best Wheat Malt850 g Best Wheat Malt 36 11.85 16.1%
300 g Flaket Hvete (umaltet)300 g Flaket Hvete (umaltet) 35.4 3.84 5.7%
220 g Best Caramel Pils220 g Best Caramel Pils 33 11.85 4.2%
5,270 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 19.72 12.5%
10 g Citra10 g Citra Hops Pellet 11 Boil 10 min 5.24 12.5%
10 g Citra10 g Citra Hops Pellet 11 Boil 5 min 2.88 12.5%
50 g Citra50 g Citra Hops Pellet 11 Hopback at 85 °C 10 min 62.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp yeast nutrient Other Boil 15 min.
0.50 each whirefloc Fining Boil 15 min.
 
Yeast
White Labs - Belgian Saison II Yeast WLP566
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 65 °C 60 min
Temperature -- 75 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.3
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 19.3 L) 15.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29 L) 25
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20.3
Hops absorption losses (hopback) -0.3
Going into fermentor 20
Total: 31.2  
Equipment Profile Used: System Default
 
Notes

Gjæring 24 grader i 48 timer øke fritt, holdes ideelt ved 27 grader

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  • Public: Yup, Shared
  • Last Updated: 2017-04-10 20:56 UTC