Spring Citrus Citra - Beer Recipe - Brewer's Friend

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Spring Citrus Citra

221 calories 20.8 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: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Ferdaze
Calories: 221 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Thursday April 16th 2020
1.067
1.014
7.0%
37.5
9.5
n/a
2.37
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Belgian - Pilsner12 lb Pilsner 37 1.6 69.1%
2 lb Briess - Goldpils Vienna Malt2 lb Goldpils Vienna Malt 36.8 3.5 11.5%
1 lb American - CaraCrystal Wheat Malt1 lb CaraCrystal Wheat Malt 34 55 5.8%
4 oz Corn Sugar - Dextrose4 oz Corn Sugar - Dextrose 42 0.5 1.4%
34 oz Orange juice34 oz Orange juice - (late fermenter addition) 4.8 0 12.2%
17.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hops Direct - Citra0.5 oz Citra Hops $ 1.05 / oz
$ 0.53 		Pellet 12.2 First Wort 0 min 22.63 22.2%
1 oz Hops Direct - Citra1 oz Citra Hops $ 1.05 / oz
$ 1.05 		Pellet 12.2 Boil 10 min 14.92 44.4%
0.75 oz Hops Direct - Citra0.75 oz Citra Hops $ 1.05 / oz
$ 0.79 		Pellet 12.2 Whirlpool at 147 °F 10 min 33.3%
2.25 oz / $ 2.37
 
Yeast
Imperial Yeast - B64 Napoleon
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.69 gal Strike 166 °F 152 °F 60 min
4.76 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 4.69 18.8  
Mash volume with grains (equipment estimates 5.86 g | 23.4 qt) 5.89 23.6  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) 4.42 17.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.02 0.1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.03 -0.1  
Top off amount 0.03 0.1  
Going into fermentor 5.5 22  
Total: 9.11 36.4
Equipment Profile Used: System Default
 
Notes

4 oz. corn sugar added to boil

Approx. 1 liter of fresh-squeezed backyard navel orange juice (14 Brix) added to primary fermenter only after 2 weeks of fermentation. The OJ was pasteurized at 170 F for 20 minutes before adding to fermenter.

"Dry-zested" the beer in secondary for 10 days, using the zest from one lemon, one lime and one grapefruit.

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  • Last Updated: 2020-04-29 04:18 UTC