Vic secret / Citra APA - Beer Recipe - Brewer's Friend

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Vic secret / Citra APA

184 calories 18.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Chris Stevens
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Wednesday May 2nd 2018
1.060
1.014
6.1%
31.8
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Pale 2-Row3.8 kg Pale 2-Row 38 2.5 76%
500 g United Kingdom - Munich500 g Munich 37 6 10%
250 g United Kingdom - Crystal 60L250 g Crystal 60L 34 60 5%
250 g German - Melanoidin250 g Melanoidin 37 25 5%
200 g Torrified Wheat200 g Torrified Wheat 36 2 4%
5,000 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 7.3 Boil 60 min 17.92 18.2%
10 g Vic Secret10 g Vic Secret Hops Pellet 18.4 Boil 10 min 8.19 9.1%
10 g Vic Secret10 g Vic Secret Hops Pellet 18.4 Boil 5 min 4.5 9.1%
10 g Citra10 g Citra Hops Pellet 11 Boil 2 min 1.14 9.1%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 3 days 27.3%
30 g Vic Secret30 g Vic Secret Hops Pellet 18.4 Dry Hop 3 days 27.3%
110 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each protofloc Fining Boil 15 min.
1 each Servomyces Other Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
Crossmyloof American Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       Amount: 11 PSI at 4 Degrees C       CO2 Level: 2.5 Volumes
 
Target Water Profile
IPA Water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 10 14 134 57 36
Gypsum: 3.4g mash, 2.6g sparge
Calcium Chloride: 1.8g mash, 1.4g sparge
Epsom salt: 2.0g mash, 1.5g sparge
baking soda: 1g mash

0.5ml lactic acid in sparge
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion -- 65 °C 60 min
15 L Until 26L is reached Sparge -- 65 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 14.6 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

dry hop in primary, rack to keg and force carb

Mash PH approx.

Pre boil gravity 11
Post boil gravity 14
Final gravity 6


Needs a touch more IBU / dry hop

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  • Last Updated: 2018-06-23 08:55 UTC