Citra Saison (Copy) - Beer Recipe - Brewer's Friend

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Citra Saison (Copy)

114 calories 10.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.9 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Bill Showers
Hop Utilization: 83%
Calories: 114 calories (Per 12oz)
Carbs: 10.6 g (Per 12oz)
Created: Saturday February 22nd 2020
1.035
1.007
3.7%
34.8
2.6
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Belgian - Wheat1 lb Wheat 38 1.8 14.3%
0.50 lb American - Carapils (Dextrine Malt)0.5 lb Carapils (Dextrine Malt) 33 1.8 7.1%
5.50 lb American - Pale 2-Row5.5 lb American - Pale 2-Row 37 1.8 78.6%
7 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 14.4 Boil 60 min 22.64 25%
1.50 oz Citra1.5 oz Citra Hops Pellet 12.9 Boil at 212 °F 5 min 12.13 75%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
1.20 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
1.60 g Epsom Salt Water Agt Sparge 0 min.
1.20 g Gypsum Water Agt Sparge 0 min.
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 35.48 psi       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
25796
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 5 45 105 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.255 gal Strike 162 °F 153 °F 60 min
4 gal Sparge -- 170 °F 10 min
Starting Mash Thickness: 1.86 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.86 qt/lb 3.26 13  
Mash volume with grains 3.82 15.3  
Grain absorption losses -0.88 -3.5  
Remaining sparge water volume (equipment estimates 4.95 g | 19.8 qt) 4.37 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.9 23.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.9 g | 23.6 qt) 5.5 22  
Total: 7.63 30.5
Equipment Profile Used: System Default
 
Notes

Pitch yeast at 65 degrees, hold for 3 days, free rise (or increase) to 80s-90s.

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  • Last Updated: 2020-02-27 01:30 UTC