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Marris Otter Citra SMASH

185 calories 19.2 g 12 L
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 19 liters (ending kettle volume)
Pre Boil Size: 24.92 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (ending kettle)
Calories: 185 calories (Per 12L)
Carbs: 19.2 g (Per 12L)
Created: Friday September 19th 2025
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1.056
1.014
5.5%
56.0
6.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.80 kg United Kingdom - Maris Otter Pale4.8 kg Maris Otter Pale 38 3.75 100%
4.80 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Pellet 11 Boil 60 min 7.84 3.3%
15 g Citra15 g Citra Hops Pellet 11 Boil 20 min 14.24 10%
25 g Citra25 g Citra Hops Pellet 11 Boil 10 min 14.21 16.7%
80 g Citra80 g Citra Hops Pellet 11 Whirlpool at 77 °C 5 min 12.51 53.3%
25 g Citra25 g Citra Hops Pellet 11 Hop Stand 20 min 7.24 16.7%
150 g / 0.00 €
 
Yeast
Kveik Yeastery - Ebbegarden Kveik
Amount:
7 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
18 - 38 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 92 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
Quick Water Requirements
Water Liters
Total strike volume 30.6
Mash volume with grains 33.8
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume 24.9
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 19
Hops absorption losses (whirlpool, hop stand) -0.5
Estimated amount in fermentor 18.5
Total: 30.6  
Equipment Profile Used: System Default
 
Notes
  1. Pour 19 litres of strike water into kettle and start the heat.

  2. Once strike water reaches 66c, kill burner, put bag in pot, and stir in grain

  3. When water reaches 150F, attach lid, cover lid with towels, and hold for 60 mins.

  4. When 60 mins. are up, remove bag, and squeeze to release more wort.

  5. Take pre-boil gravity reading at this time and record.

  6. Bring wort up to boil and start timer for 60 mins

  7. Start Hop schedule

  8. Cool wort down to 20c.

  9. Meanwhile, sanitize equipment for racking into fermenter: spray bottle, racking tube, air lock, hydrometer & tube, sample extractor, yeast packet, scissors, lid, and fermenter.

  10. Rack into fermenter. *Make sure to spray kettle nozzle with sanitizer before attaching tube.

  11. Take sample to test OG.

  12. Pitch yeast packet and ferment


    NOTES:
    • Kettle heats 2-4deg hotter than the dial indicated
    • Preboil gravity was 1.052
    • Postboil gravity was 1.070
    • Added 2.5ltrs fresh water to bring back to 1.056
    • Stopped and transfered to fermenter then
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  • Last Updated: 2025-09-22 05:51 UTC