Citra Pale IV - Beer 66 - Beer Recipe - Brewer's Friend

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Citra Pale IV - Beer 66

174 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 37 liters (ending kettle volume)
Pre Boil Size: 41.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 92% (ending kettle)
Source: Mig
Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
Created: Monday April 2nd 2018
1.057
1.012
5.9%
61.4
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 3.75 81.8%
200 g United Kingdom - Oat Malt200 g Oat Malt 28 2 2.7%
135 g Corn Sugar - Dextrose135 g Corn Sugar - Dextrose 46 0.5 1.8%
1 kg CaraGold1 kg CaraGold 35 5 13.6%
7.34 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Leaf/Whole 12.7 First Wort 0 min 21.59 6.2%
50 g Citra50 g Citra Hops Leaf/Whole 12.7 Boil 25 min 27.29 12.3%
80 g Citra80 g Citra Hops Leaf/Whole 12.7 Boil 5 min 12.52 19.8%
50 g Citra50 g Citra Hops Leaf/Whole 12.7 Boil 0 min 12.3%
200 g Citra200 g Citra Hops Pellet 12.7 Dry Hop 7 days 49.4%
405 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each camden tab Water Agt Boil 0 min.
2 g Whirlfloc Fining Boil 20 min.
5 g brewBrite Fining Boil 10 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 135g       CO2 Level: 1.85 Volumes
 
Target Water Profile
migs Balance
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 13 81 104 0
Gypsum = 8g
Epson Salt = 1g
Cal Chlor = 7g
Baking Soda = 1g
Lactic acid @80% = 10ml

Est mash pH = 5.42
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 69 °C 90 min
26 L Fly Sparge -- 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 19.4
Mash volume with grains 24.2
Grain absorption losses -7.2
Remaining sparge water volume 30.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 43.7 L) 41.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1
Post boil volume (equipment estimates 34.8 L) 37
Estimated amount in fermentor 37
Total: 49.5  
Equipment Profile Used: System Default
 
Notes

Yeast. 3 x 11.5g = 345 Billion Cells

21-05-18
Racked with 135g Dextrose and 500ml sterile water. Bottled. Delicious!

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  • Last Updated: 2018-06-04 14:00 UTC