Citra Kicker - Beer Recipe - Brewer's Friend

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Citra Kicker

150 calories 10.6 g 330 ml
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Beer Stats
Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 89% (ending kettle)
Source: T Sharland
Calories: 150 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)
Created: Thursday July 7th 2016
1.050
1.005
5.9%
33.6
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg United Kingdom - Golden Promise4 kg Golden Promise 37 3 87%
300 g German - Wheat Malt300 g Wheat Malt 37 2 6.5%
150 g United Kingdom - Amber150 g Amber 32 27 3.3%
150 g United Kingdom - Crystal 50L150 g Crystal 50L 34 50 3.3%
4,600 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Citra5 g Citra Hops Pellet 11.5 Boil 60 min 6.11 5%
15 g Citra15 g Citra Hops Pellet 11.5 Boil 15 min 9.1 15%
40 g Citra40 g Citra Hops Pellet 11.5 Whirlpool at 99 °C 20 min 18.4 40%
40 g Citra40 g Citra Hops Pellet 11.5 Dry Hop 5 days 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Protofloc Fining Boil 15 min.
30 g Bitter orange peel Flavor Boil --
40 g Coriander seeds Spice Boil --
20 g Peppercorns Spice Boil --
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
1 Each
Cost:
Attenuation (custom):
88%
Flocculation:
Medium
Optimum Temp:
26 - 32 °C
Starter:
No
Fermentation Temp:
28 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 150g       CO2 Level: 2.3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 9 20 79 78 24
1/4 campden tablet added to all water

Mash water additions:
1.1g gypsum
2.3ml 32% HCl
0.5ml H2SO4

Sparge water additions:
1.3g gypsum
2.0ml 96% H2SO4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
17 L Sachrification Temperature -- 66 °C 75 min
17 L Mash out Temperature -- 75 °C 10 min
15 L Sparge with 15L, 75C water to collect 28L wort Sparge -- 75 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 13.8
Mash volume with grains 16.8
Grain absorption losses -4.6
Remaining sparge water volume 19.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 22.2 L) 25
Hops absorption losses (whirlpool, hop stand) -0.2
Estimated amount in fermentor 24.8
Total: 33.5  
Equipment Profile Used: System Default
 
Notes

Grind up black peppercorns and coriander seeds roughly in a mortar and pestle

40g hop addition at flame out, turn off the Grainfather heater and circulate the liquor through the counter-flow chiller to drop the liquor temp to 65C over about 20min, then pump to the FV aiming for a temp of 29C.

Actual yeast used was Mangrove Jack Belgian Ale Yeast M27, but it looks to be the same as M41.

Final gravity was 1.004

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  • Last Updated: 2017-09-21 22:06 UTC