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Citrus Ale 2020 - extrakt

Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 23.5 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Source: VK
Calories: 142 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)

Created: Sunday July 31st 2016

Munjo's hazy mango sour

by Munjo69

OG: 1.043 FG: 1.005 ABV: 5.0% IBU: 57

Original Gravity:

1.047

Final Gravity:

1.008

ABV (standard):

5.1%

IBU (tinseth):

61.2

SRM (daniels):

9.1

Mash pH

n/a

Cost ₺₺

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
0.45 kg	German - Wheat Malt0.45 kg Wheat Malt	37	2	10.6%
3.80 kg	German - Pale Ale3.8 kg Pale Ale	39	2.3	89.4%
4.25 kg / ₺₺ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Ariana50 g Ariana Hops		Pellet	10.3	Boil	60 min	61.22	100%
50 g / ₺₺ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
50 g	Ariana (Pellet) 50 g Ariana (Pellet) Hops		61.22	100%
50 g / ₺₺ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
21 L	Vystirka	Infusion	--	52 °C	20 min
	Alfa a Beta	Infusion	52 °C	66 °C	30 min
	glykoprotein pause Alfa+Beta	Infusion	66 °C	72 °C	40 min
	Odrmutovani	Infusion	--	78 °C	8 min
15 L		Strike	74 °C	78 °C	60 min
Starting Mash Thickness: 3.5 L/kg Starting Grain Temp: 18 °C

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	1 Each	Cost:
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 274 B cells required

₺₺ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 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

Notes

Objevil se křís - zřejme moc dlouho v kvasne nadobě. Nechat max 3 týdny.

podle jineho vypoctu ibu to vychazi jinak: https://www.homebrewmap.com/cs/tools/calculators/ibu-diversity

Blbe se mi darilo drzet 66 stupnu, obvykle jsem presahoval. Priste pouzit vice vody.
whirlpool moc nepomohl. Usazenin bylo dost. zkusit filtrovat pres platno priste?

https://goo.gl/photos/LEHaxof7RcMfzKuD6

Martin Urban: nižší cukrotvornou bych dal 62stC a klidně na půl hodiny nebo i 40 minut (vaříš 15tku)...nebo nechat makat betu a alfu dohromady na těch 66stC, ale 1 hodinu - pak by 72stC měla smysl ne jako dextrinisation rest, ale jen jako glykoprotein rest (prostě už bys měl z těch 66stC zcukřeno, jen bys na 72stC louhoval glykoproteiny, který jsou dobrý na pěnu a tělo)...jinak chinook a žito jdou dohromady dobře...já osobně bych do sypání, asi dal pro nějakou komplexnost chutí ještě třeba trochu nějakýho světlýho karamelu (carapils, carahell), ale to je věc chuťovejch preferencí...jo a na premiant bych se asi vyprd a postavil to cely jen na tom chinooku, ale to je myslim taky jen detail, kterej ve výsledku asi nikdo nepozná:-)...

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-06-08 07:49 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost ₺₺	Cost %
Fermentables	₺₺
Steeping Grains (Extract Only)	₺₺
Hops	₺₺
Yeast	₺₺
Other	₺₺
Cost Per Barrel	₺₺ 0.00
Cost Per Pint	₺₺ 0.00
Total Cost	₺₺ 0.00

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