Brewer's Friend

Print

Citramango hazy ale

416 calories 40.6 g 1 L
brewer logo
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 60 liters
Post Boil Size: 55 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Scotia
Calories: 416 calories (Per 1L)
Carbs: 40.6 g (Per 1L)
Created: Saturday August 28th 2021
1.045
1.010
4.6%
18.1
4.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 kg BA Malt - Pilsen10 kg Pilsen 37 2 81.2%
1 kg BA Malt - Pale Ale1 kg Pale Ale 38 4 8.1%
1,320 g Flaked Oats1320 g Flaked Oats 33 2.2 10.7%
12.32 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Citra30 g Citra Hops Pellet 11 Boil 60 min 18.09 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
15.50 g Citric acid Water Agt Mash 1 hr.
3 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
23 Grams
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
36.96 L Strike 74 °C 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.85 L. Suggest reducing initial water volume to 45.4 L and adding 10.45 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 37
Mash volume with grains 45.1
Grain absorption losses -12.3
Remaining sparge water volume (equipment estimates 32.1 L) 36.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.9 L) 60
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 50 L) 55
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 55 L) 50
Total: 73.2  
Equipment Profile Used: System Default
 
Notes

2 kilos de puré de mango en fermentador, una vez terminada la fermentación, a 15 grados durante 4 días.

Last Updated and Sharing
 
687
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-09-07 17:59 UTC