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Citra Pale ale final

138 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 39.01 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 138 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Monday November 23rd 2020
1.045
1.012
4.4%
40.5
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3,429 g Crisp Malting - Extra Pale Maris Otter3429 g Extra Pale Maris Otter 37.5 2 92%
300 g Torrified Barley300 g Torrified Barley 36 2 8%
3,729 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Pellet 12.9 Boil 60 min 10.02 2.4%
15 g Citra15 g Citra Hops Pellet 12.9 Boil 5 min 5.99 7.1%
110 g Citra110 g Citra Hops Pellet 12.9 Whirlpool at 80 °C 20 min 24.44 52.4%
80 g Citra80 g Citra Hops Pellet 12.9 Dry Hop at 14 °C 1.5 days 38.1%
210 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Protofloc Fining Boil 5 min.
3.50 ml Phosphoric acid Water Agt Mash 1 hr.
4.20 g Epsom Salt Water Agt Mash 0 min.
1 each Gelatin Fining Bottling 0 min.
0.01 g Camden Water Agt Bottling 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 71 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 1.9 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 38 25 56 168 143
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.3 L Strike 75 °C 70 °C 60 min
17 L Fly Sparge -- 70 °C 60 min
Starting Mash Thickness: 2.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.5 L/kg 9.3
Mash volume with grains 11.8
Grain absorption losses -3.7
Remaining sparge water volume (equipment estimates 19.7 L) 40.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.4 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 18.6 L) 39
Hops absorption losses (whirlpool, hop stand) -0.6
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 38.5 L) 18
Total: 49.6  
Equipment Profile Used: System Default
 
Notes

Base ion levels

54
24
25
56
113
143

3:1 chloride to sulphate ratio
Epsom salts added to HLT 30Ls

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  • Last Updated: 2023-07-30 11:06 UTC