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Citra BIAB 2

180 calories 16.8 g 330 ml
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Beer Stats
Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 10.5 liters (fermentor volume)
Pre Boil Size: 13.5 liters
Post Boil Size: 7.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.083 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday April 30th 2019
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OG: 1.063 FG: 1.011 ABV: 6.8% IBU: 42

1.059
1.012
6.3%
42.0
8.2
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 90.2%
130 g Crisp Malting - Crystal Light - 45L130 g Crystal Light - 45L 33.1 45 4.9%
130 g Flaked Barley130 g Flaked Barley 32 2.2 4.9%
2,660 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 12.5 Boil 30 min 24.02 10%
10 g Citra10 g Citra Hops Pellet 12.8 Boil 10 min 11.6 10%
10 g Citra10 g Citra Hops Pellet 12.8 Boil 5 min 6.38 10%
30 g Citra30 g Citra Hops Pellet 12.8 Aroma at 80 °C 0 min 30%
40 g Citra40 g Citra Hops Pellet 12.8 Dry Hop 4 days 40%
100 g / $ 0.00
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 53 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 6.05       Temp: 20 °C       CO2 Level: 2 g/l
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 L Infusion 68 °C 68 °C 60 min
6 L Sparge 20 °C -- --
Quick Water Requirements
Water Liters
Strike water volume 17.1
Mash volume with grains 18.8
Grain absorption losses -2.7
Mash Lauter Tun losses -0.9
Pre boil volume 13.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 7.5
Top off amount 3
Volume into fermentor 10.5
Total: 17.1  
Equipment Profile Used: System Default
 
Notes
  1. Heat 6 litres of water to 75C in induction pot. Turn off heat and add BIAB bag, with the seam on the inside.
  2. Pour in HALF the pale malt / crystal malt while stirring - get rid of lumps. Add remaining half and stir for 5 mins.
  3. Check temp is 65-70C - adjust if necessary with cold or boiling water.
  4. Wrap a thick towel round the pot and leave alone for one hour. Check temp is between 65-70c after half an hour. Stir.
  5. Lift out grain bag and put into an FV, leaving the bag to drain for a minute or 2 into induction stock pot first. Squeeze bag.
  6. Use another 6 litres of water (less than 80C) and pour it over the grain bag. Leave 10 mins, stir, and strain the liquid to the induction stock pot. Should have about 12 litres, which will reduce when boiled for an hour.
  7. Dispose of grains, add all wort to pan and bring to boil.
  8. Add 15 grams of citra hops when boiling point is reached. Boil for 60 mins total.
  9. After 55 mins boil add 10 grams of citra. Boil for 5 mins. Flameout.
  10. Add 15 grams of citra when wort reaches 80c.
  11. Cool the wort in sink, with lid on, add to sterilised FV via sterilised sieve to catch hops, and top up the level to 10 litres if necessary. Pitch 1/2 packet yeast at around 18 - 20C. Leave to ferment for 2 weeks at 19-20c.
  12. Dry hop with further 10g of citra for 5 days before bottling.
  13. Prime with 65G of sugar in a priming solution. Bottle.
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  • Last Updated: 2020-05-28 14:56 UTC