Citra Casc IPA 2 - Beer Recipe - Brewer's Friend

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Citra Casc IPA 2

171 calories 15.7 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 9 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Tuesday April 30th 2019
1.056
1.011
5.9%
52.2
5.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.60 kg Crisp Malting - Finest Maris Otter2.6 kg Finest Maris Otter 38 3 92%
225 g Flaked Barley225 g Flaked Barley 32 2.2 8%
2.83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 10.2 Boil 20 min 14.56 6.3%
10 g Citra10 g Citra Hops Pellet 12.8 Boil 10 min 10.94 6.3%
20 g Cascade20 g Cascade Hops Pellet 7.8 Boil 10 min 13.33 12.5%
10 g Citra10 g Citra Hops Pellet 12.8 Boil 5 min 6.01 6.3%
20 g Cascade20 g Cascade Hops Pellet 7.8 Boil 5 min 7.33 12.5%
10 g Citra10 g Citra Hops Pellet 12.8 Boil 0 min 6.3%
20 g Cascade20 g Cascade Hops Pellet 7.8 Boil 0 min 12.5%
20 g Citra20 g Citra Hops Pellet 12.8 Dry Hop 5 days 12.5%
40 g Cascade40 g Cascade Hops Pellet 7.2 Dry Hop 5 days 25%
160 g / $ 0.00
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 71.5 g       Temp: 20 °C       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Temperature -- 68 °C 60 min
6 L Sparge -- 20 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 18.9 L) 16.7
Mash volume with grains (equipment estimates 20.8 L) 18.6
Grain absorption losses -2.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 15.2 L) 13
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 9
Top off amount 2
Volume into fermentor 11
Total: 16.7  
Equipment Profile Used: System Default
 
Notes
  1. Heat 8 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside.

  2. Pour in HALF the pale malt and flaked barley while stirring - get rid of lumps. Add remaining half and stir for 5 mins.

  3. Check temp is 65-70: preferably 65-67C - adjust if necessary with cold water or add heat.

  4. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c and preferably 65c- after half an hour. Stir. Add heat or cold water if not.

  5. After 60 mins is up, lift out grain bag and put into colander above the induction stock pot, leaving the bag to drain for a minute or 2. Squeeze bag.

  6. Use another 7 litres of bottled water and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 13 litres, which will reduce when boiled for an hour.

    Take pre-boil gravity following sparge and measure how much wort collected.

  7. Dispose of grains, add all wort to pan and bring to boil. Boil for 40 mins then add 15g MAGNUM hops.

  8. Boil for a further 10 mins then add 10g CITRA and 20g CASCADE hops.

  9. Boil for a further 5 mins then add 10g CITRA and 20g CASCADE hops for final 5 mins of boil.

  10. FLAMEOUT AT 60 MINS. When wort has cooled to 80C; add 20g CASCADE and 10g CITRA.

  11. Pour wort into sterilised FV to cool (NO CHILL). Cover with lid. Once it has sufficiently cooled, add to a second sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 18-19c in brew fridge.
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  • Last Updated: 2020-05-07 09:32 UTC