Citra IPA - beer 77 - Beer Recipe - Brewer's Friend

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Citra IPA - beer 77

177 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 35.5 liters (ending kettle volume)
Pre Boil Size: 42 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 92% (ending kettle)
Source: Mig
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Tuesday May 19th 2020
1.058
1.011
6.1%
87.8
5.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.25 kg United Kingdom - Maris Otter Pale5.25 kg Maris Otter Pale 38 3.75 72.5%
240 g Corn Sugar - Dextrose240 g Corn Sugar - Dextrose 42 0.5 3.3%
1 kg GB - United Kingdom - cara gold1 kg GB - United Kingdom - cara gold 35 4.3 13.8%
750 g Warminster - GB - United Kingdom - Warminster - FLaked Malted Oats750 g GB - United Kingdom - Warminster - FLaked Malted Oats 28 0.8 10.4%
7.24 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Citra25 g Citra Hops Leaf/Whole 11 First Wort 0 min 19.89 4.2%
75 g Citra75 g Citra Hops Leaf/Whole 11 Boil 30 min 41.68 12.5%
100 g Citra100 g Citra Hops Leaf/Whole 11 Boil 10 min 26.22 16.7%
100 g Citra100 g Citra Hops Leaf/Whole 11 Boil 0 min 16.7%
300 g Citra300 g Citra Hops Pellet 11 Dry Hop 5 days 50%
600 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Baking Soda Water Agt Mash 1 hr.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
8 g Gypsum Water Agt Mash 1 hr.
11 ml Lactic acid Water Agt Mash 1 hr.
2 each Whirlfloc Water Agt Boil 15 min.
12 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Ale 1214
Amount:
0.40 Liters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
20 - 26 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
0.40 Liters
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 177 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 240.9 g       Temp: 20 °C       CO2 Level: 2.45 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
22.5 L mash Infusion 60 °C 67 °C 90 min
25.5 L Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 18.9
Mash volume with grains 23.5
Grain absorption losses -7
Remaining sparge water volume 30.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 42.7 L) 42
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -1.5
Post boil volume (equipment estimates 34.8 L) 35.5
Estimated amount in fermentor 35.5
Total: 49.7  
Equipment Profile Used: System Default
 
Notes

25-06-20 Racked and finings added. watered up by .5Litre. Return to cold crash.

01-07-20 Racked and bottled. .5 lite of sterile water with 240g Dextrose

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  • Last Updated: 2020-08-11 19:34 UTC