Citra and Mosiac IPA - Beer Recipe - Brewer's Friend

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Citra and Mosiac IPA

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 27.5 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Bill
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Tuesday March 19th 2019
1.051
1.013
5.0%
57.5
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg American - Pale 2-Row6.5 kg Pale 2-Row 37 1.8 89.9%
330 g American - Carapils (Dextrine Malt)330 g Carapils (Dextrine Malt) 33 1.8 4.6%
400 g United Kingdom - Cara Malt400 g Cara Malt 35 17.5 5.5%
7,230 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
31 g Magnum31 g Magnum Hops Pellet 10.2 Boil 60 min 33.42 13.4%
25 g Citra25 g Citra Hops Pellet 12.9 Boil 10 min 12.36 10.8%
25 g Mosaic25 g Mosaic Hops Pellet 12.2 Boil 10 min 11.69 10.8%
35 g Citra35 g Citra Hops Pellet 11 Hopback 30 min 15.2%
35 g Mosaic35 g Mosaic Hops Pellet 12.5 Hopback 30 min 15.2%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop 4 days 17.3%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop 4 days 17.3%
231 g / $ 0.00
 
Yeast
Wyeast - American Ale 1056
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 122 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
89.2 17.7 8 12 159.1 135
2.2 tsp gypsom to grist
.5 tsp epsome salts to mash water
5 ml lactic asid to mash water
See water calc under name of beer for details
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22 L mash Infusion -- 68 °C 60 min
23 L batch Sparge -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 21.7
Mash volume with grains 26.5
Grain absorption losses -7.2
Remaining sparge water volume (equipment estimates 20.4 L) 26.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34 L) 40
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 27.9
Hops absorption losses (hopback) -0.4
Going into fermentor 27.5
Total: 48.1  
Equipment Profile Used: System Default
 
Notes
  • American 2-row was actually Crisp Larger Malt purchased from Malt Miller, but both are about 1.8L
  • Caramalt (from malt miller) was actually 12L, not 17L as calculated by BF
    -Carapils was from Brew UK
  • heated strike water to 90 and poured. Mashed in at 77 and mash temp was 68c. Took sample and stired 2x and lost 1.5c.
    -added 5 ml of lactic acid and BF predicted 5.3 ph, but I got 5.66 ph with the ph te ster at 21 c after 13 minutes of mashing. Don't know why. Not sure if I trust ph tester as it gave me 6.1 ph with distilled water which is supposed to be 7. Maybe try disuadated malt next time and or I may need to recalibrate ph tester at 25c and then always test at 25c. At the end of the mash I tested again at 20c and got 5.55ph.
    -Hydrometer broke. Tery's spectrometer said 1050-1051, and I pulled a sample out of the fermenter and tested the morning after and it was about 1051. This is 63% effeciency (awful). I did only one batch sparge and there was a good few inches of just water on top of grist, so perhaps always try to do 2 X batch sparges.
  • Day 6 fermentation: American Ale 1056 is different! Fermentation began bubbling day 2 and from day 3-5 it went crazy. Despite decent headspace (27 litres), Air lock impossible so needed blow off tube continiously which needed emptying daily. Day 6 it's still bubbling 60 X a minute and there is a crousing on top, but gravity is 1012. Style guide says 1008-1016, and I am bound to lose 2-3 points after racking, so I racked to secondary for dryhopping to slow down fermentation. Color is very light as expected, cloudy. Tasting is promissing, hoppy and the bitterness you would expect - no off flavours detected. 1056 is supposed to be less attenuative than 05, but I don't see it at all!
  • 4 days of dry hopping so day 10 overall and I've removed the harps. The gravity is 1008 and the sample got frozen but tastes very light in colour and very tropical fruit and there is still some bubbles. Next am bubbles finally stopped rising so turned off heat belt amd begin conditioning on day 11.
  • Review. Brew day Friday. Fermented 6 days (Thur) and racked to pet. DH 4 days and pulled hops out on day 10 (Mon), turned heat belt off and began conditioning at approximately 12-16c. All fermenting was about 20c. Since turning heat belt off day 10, bubbling has been slow (1-4 per minute). Day 14 and the bubbling has stopped. Beer still cloudy, though. Conditioned with no heat for 5 days.
  • day 15, Bottling. Using palmers chart, he says you base the amount of sugar on the final ferm temp, which for me is 12c, so for 2.5 co2, that's 130 gr of sugar. I did 138 given how much yeast has settled. FG 1008 (did not drop at all over 7 days of conditioning). 5.6 abv. Very clear and very promising taste. Put heat belt on.
  • Summary. Racked at day 6 to PET (1012) and added DH. removed DH day 10 (1008). Removed heat day 11. Conditioned 5 days and bottled day 15 (1008). 5.6% ABV. Very clear at bottling but was able to suck up some yeast on the sides.
  • Moved 51 bottles yield to green hot box and raised temp to 23c, requiring both heat belts.
  • Day 11 the beer is properly carbonated, so turned hot box off.
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  • Last Updated: 2019-05-18 14:35 UTC