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Citra Pale Ale

149 calories 13.3 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 73% (brew house)
Source: DrøyHøy Brewers
Calories: 149 calories (Per 330ml)
Carbs: 13.3 g (Per 330ml)
Created: Wednesday May 9th 2018
1.049
1.009
5.3%
38.7
7.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - Pale Ale4 kg Pale Ale 37 3.5 82.8%
0.37 kg American - Caramel / Crystal 40L0.37 kg Caramel / Crystal 40L 34 40 7.7%
0.23 kg American - White Wheat0.23 kg White Wheat 40 2.8 4.8%
0.23 kg American - Carapils (Dextrine Malt)0.23 kg Carapils (Dextrine Malt) 33 1.8 4.8%
4.83 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Magnum15 g Magnum Hops Pellet 15 Boil 60 min 28.39 15%
15 g Citra15 g Citra Hops Pellet 11 Boil 15 min 10.33 15%
30 g Citra30 g Citra Hops Pellet 11 Boil 0 min 30%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop 10 days 40%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tbsp Yeast nutrient Other Boil 15 min.
7 g Irish moss Fining Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 200 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar       Amount: 7      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 67 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.5
Mash volume with grains 17.7
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 19.2 L) 18.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 22
Going into fermentor 22
Total: 32.7  
Equipment Profile Used: System Default
 
Notes

Mash at 66 deg C for 60 min. Increase to 78 deg at 55 min for mash-out. Sparge at 78 deg C at 65 min to boil volume.

Wirlpool at 75 deg C for 10 min.

Cool to 17 deg C for pitching yeast
Fermenting at 18 deg C
Add dry hops at day 3-5 after yeast activity decline
Increase to 20 deg C after dry hop removal (day 13-15)
Total 21-35 days or until diacetyl is no longer noticeable

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  • Last Updated: 2018-05-10 20:24 UTC