Citra × Mandarina NEIPA - Beer Recipe - Brewer's Friend

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Citra × Mandarina NEIPA

163 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 45 min
Batch Size: 22.9 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 22.9 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 56% (brew house)
Source: D.A.
Calories: 163 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Wednesday January 15th 2020
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1.053
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Bestmalz - BEST Pale ale4 kg BEST Pale ale 38.1 2.81 59%
1.20 kg Bestmalz - BEST Wheat Malt1.2 kg BEST Wheat Malt 37.7 2.2 17.7%
1.20 kg Flaked Oats1.2 kg Flaked Oats 33 2.2 17.7%
0.20 kg Simpsons - Light Crystal0.2 kg Light Crystal 34 39 3%
0.18 kg Corn Sugar - Dextrose0.177 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 2.6%
6.78 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Mandarina Bavaria30 g Mandarina Bavaria Hops Pellet 8.5 Boil at 100 °C 20 min 17.94 6%
30 g Citra30 g Citra Hops Pellet 12.8 Boil 20 min 27.02 6%
219 g Mandarina Bavaria219 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop at 21 °C 4 days 44%
219 g Citra219 g Citra Hops Pellet 12.8 Dry Hop at 21 °C 4 days 44%
498 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 g Yeast nutrient Other Boil 10 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
71%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 24.1
Mash volume with grains 28.4
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 10.8 L) 8.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.4 L) 25.5
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22.9
Going into fermentor 22.9
Total: 33  
Equipment Profile Used: System Default
 
Notes

rmutovanie 19,5 l pri 65°C na 60 min
bez odrmutovania
vysladzovanie cca 10 l

11.3. 23.00
12,35 Brix = 1050
predpokladaný koniec: 1015

13.3. 18:30
7,5 Brix = 1017 SG

13.3. 21:50
add dry hop

15.3. 21:55
7,4 Brix = 1016 SG

18.3. 16:30
7 Brix = 1014 FG

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  • Public: Yup, Shared
  • Last Updated: 2020-03-18 23:42 UTC