Blood Orange Citra Pale - Beer Recipe - Brewer's Friend

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Blood Orange Citra Pale

209 calories 21.8 g 12 oz
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Beer Stats
Notice: Recipe was deleted by owner
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 209 calories (Per 12oz)
Carbs: 21.8 g (Per 12oz)
Created: Saturday March 31st 2018
1.063
1.016
6.2%
62.7
13.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb American - Pale 2-Row11 lb Pale 2-Row 37 1.8 54.7%
3 lb American - Munich - Dark 20L3 lb Munich - Dark 20L 33 20 14.9%
16 oz American - Caramel / Crystal 60L16 oz Caramel / Crystal 60L 34 60 5%
16 oz American - Carapils (Dextrine Malt)16 oz Carapils (Dextrine Malt) 33 1.8 5%
16 oz German - Melanoidin16 oz Melanoidin 37 25 5%
3.10 lb Orange (Blood Orange)3.1 lb Orange (Blood Orange) - (late boil kettle addition) 4.05 0 15.4%
20.10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Citra2 oz Citra Hops Pellet 11 First Wort 0 min 36.96 28.6%
2 oz Citra2 oz Citra Hops Pellet 11 Boil 10 min 21.97 28.6%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 3 min 3.77 14.3%
2 oz Citra2 oz Citra Hops Pellet 11 Dry Hop 0 days 28.6%
7 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each whirlfloc Fining Boil 10 min.
 
Yeast
Fermentis - Safale - English Ale Yeast S-04
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 285 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Water temp: 170 Infusion -- 154 °F 60 min
11 qt Water Temp: 210 Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 7.44 29.8  
Mash volume with grains 8.8 35.2  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 2.77 g | 11.1 qt) 1.94 7.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.36 1.4  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 9.38 37.5
Equipment Profile Used: System Default
 
Notes

Use 2 things of yeast or make 2L starter

Add puree post boil for 30 mins, stirring and holding temp around 150 degrees. Then chill wort.

Dry hop 10 days in secondary

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  • Public: Nope, Not Shared
  • Last Updated: 2019-09-29 04:36 UTC