Citra Pale Ale - Beer Recipe - Brewer's Friend

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Citra Pale Ale

185 calories 18.4 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: IP(A) Excellence
Calories: 185 calories (Per 12oz)
Carbs: 18.4 g (Per 12oz)
Created: Thursday March 15th 2018
1.056
1.013
5.6%
33.8
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.60 lb American - Pale 2-Row8.6 lb Pale 2-Row 37 1.8 89.4%
0.63 lb American - Caramel / Crystal 40L0.63 lb Caramel / Crystal 40L 34 40 6.5%
0.39 lb American - Carapils (Dextrine Malt)0.39 lb Carapils (Dextrine Malt) 33 1.8 4.1%
9.62 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.42 oz Citra0.42 oz Citra Hops Pellet 11 Boil 60 min 18.64 12.5%
0.42 oz Citra0.42 oz Citra Hops Pellet 11 Boil 15 min 9.25 12.5%
0.42 oz Cascade0.42 oz Cascade Hops Pellet 7 Boil 15 min 5.88 12.5%
0.42 oz Citra0.42 oz Citra Hops Pellet 11 Boil 0 min 12.5%
0.42 oz Cascade0.42 oz Cascade Hops Leaf/Whole 7 Boil 0 min 12.5%
0.42 oz citra 0.42 oz citra Hops Pellet 11 Dry Hop 7 days 12.5%
0.83 oz Cascade0.83 oz Cascade Hops Pellet 7 Dry Hop 7 days 24.8%
3.35 oz / $ 0.00
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 154 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.61 14.4  
Mash volume with grains 4.38 17.5  
Grain absorption losses -1.2 -4.8  
Remaining sparge water volume (equipment estimates 4.42 g | 17.7 qt) 4.35 17.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.95 31.8
Equipment Profile Used: System Default
 
Notes

Be sure to cool to 66F and pitch the yeast. Ferment at 68, then transfer to secondary and dry hop for 7 days.

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  • Last Updated: 2018-03-15 22:00 UTC