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Black Citraic IPA - Beer 45

219 calories 17.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: Black IPA
Boil Time: 90 min
Batch Size: 34.7 liters (ending kettle volume)
Pre Boil Size: 41 liters
Pre Boil Gravity: 1.059 (recipe based estimate)
Efficiency: 74% (ending kettle)
Source: Mig
Calories: 219 calories (Per 330ml)
Carbs: 17.9 g (Per 330ml)
Created: Friday February 12th 2016
1.072
1.011
8.0%
73.5
32.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg United Kingdom - Maris Otter Pale2.4 kg Maris Otter Pale 38 3.75 25.6%
800 g United Kingdom - Lager800 g Lager 38 1.4 8.5%
250 g German - Carafa III250 g Carafa III 32 535 2.7%
350 g American - Midnight Wheat Malt350 g Midnight Wheat Malt 33 550 3.7%
250 g United Kingdom - Wheat250 g Wheat 37 2 2.7%
500 g German - Melanoidin500 g Melanoidin 37 25 5.3%
1,200 g Corn Sugar - Dextrose1200 g Corn Sugar - Dextrose 46 0.5 12.8%
135 g Corn Sugar - Dextrose135 g Corn Sugar - Dextrose - (late boil kettle addition) 46 0.5 1.4%
3.50 kg Muntun's Extra Pale Propino3.5 kg Muntun's Extra Pale Propino 43 3.5 37.3%
9,385 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Columbus20 g Columbus Hops Leaf/Whole 16.8 Mash 0 min 4.09 5.1%
20 g Columbus20 g Columbus Hops Leaf/Whole 16.8 First Wort 0 min 12.44 5.1%
20 g Citra20 g Citra Hops Leaf/Whole 14.93 Boil 20 min 11.05 5.1%
20 g Mosaic20 g Mosaic Hops Leaf/Whole 11.82 Boil 20 min 8.75 5.1%
55 g Citra55 g Citra Hops Leaf/Whole 14.93 Boil 5 min 10.01 14.1%
55 g Mosaic55 g Mosaic Hops Leaf/Whole 11.82 Boil 5 min 7.92 14.1%
25 g Citra25 g Citra Hops Leaf/Whole 14.93 Whirlpool at 80 °C 30 min 10.76 6.4%
25 g Mosaic25 g Mosaic Hops Leaf/Whole 11.82 Whirlpool at 80 °C 30 min 8.52 6.4%
100 g Citra100 g Citra Hops Pellet 14.93 Dry Hop 6 days 25.6%
50 g Columbus50 g Columbus Hops Pellet 16.8 Dry Hop 6 days 12.8%
390 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Protofloc Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 608 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 135g @ 18C       CO2 Level: 1.90 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Gypsum-8g, Epsom Salt-1g, Calcium Chloride-6g, Calcium Carbonate-5g, Baking Soda-3g,
Lactic Acid-12+5ml

Achieved:
Ca-111, Mg-5, Na-25, CL-73, S04-108, HCO3-65
s04/CL ratio: 1.5 Balanced
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Infusion -- 66 °C 90 min
19 L Sparge -- 73 °C 15 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 28.2
Mash volume with grains 33.4
Grain absorption losses -8.1
Hops absorption losses (mash) -0.1
Remaining sparge water volume 21.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.7
Pre boil volume (equipment estimates 44 L) 41
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 31.7 L) 34.7
Hops absorption losses (whirlpool, hop stand) -0.3
Estimated amount in fermentor 34.5
Total: 49.3  
Equipment Profile Used: System Default
 
Notes

lager malt, Propino extra pale and Crisp Maris Otter = odd mixture .. just using up end of stuff! Carafa III added 60min into mash cycle.

Mash pH @ 60 min = 5.40
Mash pH @ 90 min = 5.28
Pre boil pH = 5.30
Post boil pH = 4.98
Beer pH = 4.28

Effeiency at 74% so 1.2kg of Dextrose added:
BG = 1052
OG = 1060
OG after dextrose =1074
FG = 1013
ABV = 8.02%
IBU = 77.33
SRM = 33.07

Racked on 1-3-16 (1.5L-2L loss from yeast trub) and FG now 1011 with attenuation by to 83%:
OG = 1074
FG = 1011
ABV = 8.22%

Racked on 7-3-16 with 1500ml loss and 1L sterile water added:
OG = 1072
FG = 1011
ABV = 7.98
IBU = 75.05
SRM = 32.40

Racked on the 16-3-16 with 1L loss.500ml added at racking + 200ml at bottling on: -----(with dextrose 135g):
OG = 1072
FG = 1011
ABV = 7.98%
IBU = 73.54
SRM = 31.96



Notes: adding carafa III two thirds through mash gives ....

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  • Last Updated: 2018-05-23 20:31 UTC