Citra Pale Ale - Beer Recipe - Brewer's Friend

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Citra Pale Ale

195 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.125 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MoreBeer
Calories: 195 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday March 18th 2019
1.059
1.014
5.9%
63.9
5.2
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row10 lb Pale 2-Row 37 1.8 85.1%
0.50 lb German - Caramel Pils0.5 lb Caramel Pils 35 2.4 4.3%
0.75 lb American - Caramel / Crystal 15L0.75 lb Caramel / Crystal 15L 35 15 6.4%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 4.3%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 60 min 27.66 14.3%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 15 min 20.13 28.6%
1 oz Citra1 oz Citra Hops Pellet 11 Whirlpool 0 min 16.08 28.6%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop Day 7 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Wyeast - Beer Nutrient Water Agt Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 5 min.
3 g Calcium Chloride Water Agt Mash 1 hr.
2.20 g Epsom Salt Water Agt Mash 1 hr.
6.90 g Gypsum Water Agt Mash 1 hr.
0.20 g Table Salt Water Agt Mash 1 hr.
3 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (custom):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.14 20.6  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.3 g | 13.2 qt) 2.58 10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.72 g | 26.9 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.16 20.7  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 5.13 20.5  
Total: 7.72 30.9
Equipment Profile Used: System Default
 
Notes

Mash at 154˚F. for 60 minutes. Cool to 66˚F and pitch yeast. Ferment at 67˚F until fermentation stops and dry hop for 7 days.

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  • Last Updated: 2019-05-15 14:52 UTC