IPA CITRA MALAÑO - Beer Recipe - Brewer's Friend

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IPA CITRA MALAÑO

173 calories 14.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 70 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 21.8 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 70% (brew house)
Source: JOSE VICENTE LOPEZ
Calories: 173 calories (Per 330ml)
Carbs: 14.4 g (Per 330ml)
Created: Sunday December 30th 2018
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1.057
1.009
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n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg American - Pale 2-Row5 kg Pale 2-Row 37 3.31 95.2%
0.25 kg American - CaraCrystal Wheat Malt0.25 kg CaraCrystal Wheat Malt 34 145.27 4.8%
5.25 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 11 Mash at 65 °C 0 min 2.87 5.9%
30 g Cascade30 g Cascade Hops Pellet 7 Boil 60 min 27.5 17.6%
40 g Cascade40 g Cascade Hops Pellet 7 Boil 15 min 18.19 23.5%
20 g Fuggles20 g Fuggles Hops Pellet 4.5 Boil 5 min 2.35 11.8%
12 g Cascade12 g Cascade Hops Pellet 7 Whirlpool at 80 °C 0 min 4.2 7.1%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop at 14 °C 8 days 23.5%
18 g Cascade18 g Cascade Hops Pellet 7 Dry Hop at 14 °C 8 days 10.6%
170 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish Moss Fining Boil 5 min.
3.91 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Liberty Bell Ale M36
Amount:
11 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Med-High
Optimum Temp:
17 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 211 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
21718
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 2 4 1 1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.9 L Infusion -- 65 °C 100 min
26 L Fly Sparge -- 78 °C 30 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.8
Mash volume with grains 19.2
Grain absorption losses -5.3
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 17.6 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 26.5
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume (equipment estimates 20.1 L) 21.8
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 21.7 L) 20
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

Una vez acabada la fermentación y descanso de diacetilo: se baja temperatura a 14 grados y se realiza el Dry Hopping en dos corny distintos otros 7 días. Después se realiza el periodo de frío a 2 grados se deja un par de días y se corbonta con Co2. Después se deja unos días a 0 grados para que todo se estabilice. Se deja para consumir con grifo a 3-4 grados.
10 litros en dry hopping con 40 g. de citra
10 litros en dry hopping con 18 g. de cascade

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  • Last Updated: 2020-02-20 13:56 UTC