Citra Stout - Beer Recipe - Brewer's Friend

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Citra Stout

300 calories 33 g .5 L
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Beer Stats
Method: BIAB
Style: American Stout
Boil Time: 90 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 9 liters
Post Boil Size: 3 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.127 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 300 calories (Per .5L)
Carbs: 33 g (Per .5L)
Created: Friday August 23rd 2019
1.064
1.018
5.9%
36.3
40.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.08 kg New Zealand - Dark Chocolate Malt0.08 kg Dark Chocolate Malt 32.7 659.9 5.8%
0.16 kg American - Caramel / Crystal 80L0.16 kg Caramel / Crystal 80L 33 80 11.6%
0.16 kg Briess - Caramel Malt - 120L0.16 kg Caramel Malt - 120L 34.5 120 11.6%
0.38 kg American - Pale Ale0.38 kg Pale Ale 37 3.5 27.5%
0.60 kg Dry Malt Extract - Extra Light0.6 kg Dry Malt Extract - Extra Light 42 2.5 43.5%
1.38 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g East Kent Goldings12 g East Kent Goldings Hops Pellet 5 Boil 60 min 12.65 25.5%
15 g Citra15 g Citra Hops Leaf/Whole 12 Boil 15 min 17.12 31.9%
10 g Citra10 g Citra Hops Leaf/Whole 12 Boil 5 min 4.59 21.3%
10 g East Kent Goldings10 g East Kent Goldings Hops Leaf/Whole 5 Boil 5 min 1.91 21.3%
47 g / 0.00 €
 
Yeast
Danstar - London ESB Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       CO2 Level: 1.65 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
4 L Infusion -- 67 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 13.1 L) 10.3
Mash volume with grains (equipment estimates 13.6 L) 10.8
Grain absorption losses -0.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 11.8 L) 9
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 3
Top off amount 3
Volume into fermentor 6
Total: 10.3  
Equipment Profile Used: System Default
"Citra Stout" American Stout beer recipe by Ludgate. BIAB, ABV 5.94%, IBU 36.28, SRM 40.23, Fermentables: (Dark Chocolate Malt, Caramel / Crystal 80L, Caramel Malt - 120L, Pale Ale, Dry Malt Extract - Extra Light) Hops: (East Kent Goldings, Citra)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2019-08-23 10:05 UTC