Citra-cascade Pale II - Beer 59 - Beer Recipe - Brewer's Friend

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Citra-cascade Pale II - Beer 59

143 calories 13 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 35.5 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 88% (ending kettle)
Source: Mig
Calories: 143 calories (Per 330ml)
Carbs: 13 g (Per 330ml)
Created: Monday May 1st 2017
1.047
1.009
5.0%
56.7
4.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Maris Otter Pale4 kg Maris Otter Pale 38 3.75 67.4%
500 g German - Vienna500 g Vienna 37 4 8.4%
135 g Corn Sugar - Dextrose135 g Corn Sugar - Dextrose 46 0.5 2.3%
800 g Muntuns Pale Propino800 g Muntuns Pale Propino 43 3.5 13.5%
500 g Cara Gold500 g Cara Gold 35 5 8.4%
5,935 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Columbus10 g Columbus Hops Leaf/Whole 15 First Wort 0 min 11.4 2.5%
10 g Citra10 g Citra Hops Leaf/Whole 12.7 First Wort 0 min 9.65 2.5%
40 g Citra40 g Citra Hops Leaf/Whole 12.7 Boil 20 min 21.25 10%
40 g Citra40 g Citra Hops Leaf/Whole 14.4 Boil 10 min 14.43 10%
50 g casacde50 g casacde Hops Leaf/Whole 8.6 Aroma 0 min 12.5%
50 g Citra50 g Citra Hops Leaf/Whole 14.4 Aroma 0 min 12.5%
100 g Citra100 g Citra Hops Pellet 13.4 Dry Hop 7 days 25%
100 g Cascade100 g Cascade Hops Pellet 6.9 Dry Hop 7 days 25%
400 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g protofloc Fining Boil 15 min.
1 each camden tablet Water Agt Other --
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 135g       CO2 Level: 1.85 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
mash water:
Gypsum - 4g,
Epson salt- 1g,
Calcium Chloride - 4g
Baking Soda - 1g
Lactic - 8ml

Sparge water
Gypsum 2g
Calcium Chloride - 2g
Baking Soda - 1g
Lactic 4ml


Estimated mash pH : 5.38
Pre-boil pH: ; 5.38
Post-boil pH : 5.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.16 L Infusion -- 68 °C 90 min
25 L Sparge -- 73 °C 30 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.2
Mash volume with grains 25
Grain absorption losses -5.8
Remaining sparge water volume 24.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 42.2 L) 39
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 32.3 L) 35.5
Estimated amount in fermentor 35.5
Total: 45.6  
Equipment Profile Used: System Default
 
Notes

zero minute aroma addition added off boil and then cooled to 65 C and left fir 30 min.

2nd Gen S-05 added at 500 B cells (slurry).

03-05-17:
Racked with 1.5L loss to yeast deposit. Gravity: 1011

17-05-17:
Racked with 1.8L loss from finings. 2L sterile water added:
FG: 1009
ABV: 4.98%
IBU: 59.07
SRM: 4.74

22-05-17
Racked and primed with 135g Dextrose and 1L sterile water at 20C
FG: 1009
ABV: 5.03%
IBU: 56.72
SRM: 4.66

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  • Last Updated: 2017-07-21 11:52 UTC