APA Maris Otter - Citra

Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 60.02 liters (fermentor volume)
Pre Boil Size: 90.77 liters
Post Boil Size: 84.77 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Gran Danés
Calories: 168 calories (Per )
Carbs: 15.5 g (Per )

Created: Friday March 19th 2021

Original Gravity:

1.055

Final Gravity:

1.011

ABV (standard):

5.8%

IBU (tinseth):

43.5

SRM (morey):

4.8

Mash pH

n/a

Cost

2,376.40

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
15 kg	Thomas Fawcett - Maris Otter Pale Ale Malt15 kg Maris Otter Pale Ale Malt		38	2.65	100%
15 kg / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
50 g	Citra50 g Citra Hops	$ 4.72 / g $ 236.00	Pellet	12.7	Boil	60 min	26.41	13.5%
60 g	Citra60 g Citra Hops	$ 4.72 / g $ 283.20	Pellet	12.7	Boil	15 min	15.73	16.2%
60 g	Citra60 g Citra Hops	$ 4.72 / g $ 283.20	Pellet	12.7	Boil	1 min	1.37	16.2%
200 g	Citra200 g Citra Hops	$ 4.72 / g $ 944.00	Pellet	12.7	Dry Hop	7 days		54.1%
370 g / $ 1,746.40

Show Summary View

Amount	Variety	Cost	IBU	Bill %
370 g	Citra (Pellet) 370 g Citra (Pellet) Hops	$ 4.72 / g $ 1,746.40	43.51	100%
370 g / $ 1,746.40

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
60 L	Infusion	75 °C	68 °C	60 min
30 L	Batch Sparge	--	77 °C	15 min
Starting Mash Thickness: 4 L/kg Starting Grain Temp: 18 °C

Yeast

Fermentis - Safale - American Ale Yeast US-05

Amount:	3 Each	Cost:	$ 210.00 / each $ 630.00
Attenuation (avg):	81%	Flocculation:	Medium
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 285 B cells required

$ 630.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.52 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

Proceso:

días 1 a 5 Fermentación a 18º
día 6 Fermentación a 15 (para decantación de exceso de

                levaduras disueltas)<br />

día 7 Purga de levadura y Dry Hopping
día 9 Retiro de DH y a madurar
día 10 Trasvase a barril y madurar en 0-2 ºC
día 24 Carbonatación conectada a 1.1 bar
día 31 _ Envasado

View Count: 191
Brew Count: 0
Last Updated: 2022-03-10 13:33 UTC

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