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CITRA MOMO

161 calories 13.8 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Bradley Yates
Calories: 161 calories (Per 330ml)
Carbs: 13.8 g (Per 330ml)
Created: Saturday January 30th 2021
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1.053
1.009
5.8%
64.2
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg United Kingdom - Maris Otter Pale5 kg Maris Otter Pale 38 3.75 100%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Leaf/Whole 11 Boil at 100 °C 60 min 19.06 10%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Boil at 100 °C 60 min 23.83 10%
15 g Citra15 g Citra Hops Leaf/Whole 11 Boil at 100 °C 15 min 9.46 10%
15 g Mosaic15 g Mosaic Hops Pellet 12.5 Boil at 100 °C 15 min 11.82 10%
20 g Citra20 g Citra Hops Leaf/Whole 11 Hop Stand at 75 °C 30 min 13.3%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Hop Stand at 75 °C 30 min 13.3%
50 g Mosaic50 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 33.3%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 136.3 g       Temp: 20 °C       CO2 Level: 2.5 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
19 L Mash Infusion 65 °C 65 °C 60 min
Mash Out whilst sparging Temperature 65 °C 75 °C 10 min
8 L Sparge until pre-boil volume of 25L Sparge 65 °C 75 °C 15 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 31.9 L) 30.9
Mash volume with grains (equipment estimates 35.2 L) 34.2
Grain absorption losses -5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 1.2
Volume into fermentor 21
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

Boil for 1 hour.
Liquor back once the boiling is done to reach correct size for fermentation.
Chill wort to 18 degrees celsius, measure OG and liquor back until it reaches intended OG on the recipe, then add yeast.
2 weeks fermenting.
2 weeks bottle conditioning.

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  • Public: Yup, Shared
  • Last Updated: 2021-02-02 12:57 UTC