Citra Pale V - Beer 70 - Beer Recipe - Brewer's Friend

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Citra Pale V - Beer 70

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 36.3 liters (ending kettle volume)
Pre Boil Size: 42 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 93% (ending kettle)
Source: Mig
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Sunday September 16th 2018
1.060
1.013
6.2%
64.5
5.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Belgian - Pale Ale6 kg Pale Ale 38 3.4 79.6%
200 g United Kingdom - Oat Malt200 g Oat Malt 28 2 2.7%
200 g Flaked Oats200 g Flaked Oats 33 2.2 2.7%
135 g Corn Sugar - Dextrose135 g Corn Sugar - Dextrose 46 0.5 1.8%
1 kg Cara Gold1 kg Cara Gold 35 5 13.3%
7,535 g / £ 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 21.78 5.5%
50 g Citra50 g Citra Hops Leaf/Whole 12.6 Boil 30 min 30.2 11%
80 g Citra80 g Citra Hops Leaf/Whole 12.6 Boil 5 min 12.53 17.6%
100 g Citra100 g Citra Hops Leaf/Whole 12.6 Boil 0 min 22%
200 g Citra200 g Citra Hops Pellet 12.7 Dry Hop 6 days 44%
455 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each whirlfloc Fining Boil 20 min.
7 g Calcium Chloride Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
10 ml Lactic acid Water Agt Mash 1 hr.
1 each camden tablet Water Agt Boil 0 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
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 535 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 135g       CO2 Level: 1.85 Volumes
 
Target Water Profile
Llanidloes
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
94.2 5 13.7 82 105.7 0.6
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Infusion -- 69 °C 120 min
26 L 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 20
Mash volume with grains 24.9
Grain absorption losses -7.4
Remaining sparge water volume 30.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 43.3 L) 42
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.3
Post boil volume (equipment estimates 35 L) 36.3
Estimated amount in fermentor 36.3
Total: 50.2  
Equipment Profile Used: System Default
 
Notes

500-550 Billion Cells at 1.00 pro Brewer from 500ml Slurry.

120 minute mash due to compacted mash.

Mash pH and sparge pH = from 5.33-5.48
Prebopil pH = 5.34

Post -boil pH = 5.20

3ml lactic now pH = 5.0

At 33L:
FG = 1014
ABV = 6.62
IBU = 71
3L expected to added with Dry Hopping and racking etc to bring FG to 1013 and ABV to 6%

29-10-18 (36L)
Racked and Bottled: 1 Iitre loss. 135g Dextrose and 300ml sterile water added. Beer pH was 4.35 so 3.5ml lactic added and now 4.25. Biottled

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  • Last Updated: 2018-11-01 23:25 UTC