2-Row Citra SMaSH - Beer Recipe - Brewer's Friend

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2-Row Citra SMaSH

211 calories 19.6 g 12 oz
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 79% (brew house)
Calories: 211 calories (Per 12oz)
Carbs: 19.6 g (Per 12oz)
Created: Monday September 2nd 2019
1.064
1.013
6.7%
36.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 100%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 60 min 16.79 14.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 30 min 12.9 14.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 5 min 3.35 14.3%
0.50 oz Citra0.5 oz Citra Hops Pellet 11 Boil 1 min 0.04 14.3%
0.50 oz Citra0.5 oz Citra Hops Leaf/Whole 11 Whirlpool 0 min 3.74 14.3%
1 oz Citra1 oz Citra Hops Pellet 11 Dry Hop 5 days 28.6%
3.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Irish Moss Fining Boil 15 min.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 114 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
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
16 qt Infusion -- 154 °F 60 min
24 qt Batch Sparge -- 170 °F 20 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.9 15.6  
Mash volume with grains (equipment estimates 4.84 g | 19.4 qt) 4.86 19.4  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 4.93 g | 19.7 qt) 4.85 19.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
Top off amount 0.02 0.1  
Going into fermentor 5.5 22  
Total: 8.75 35
Equipment Profile Used: System Default
 
Notes

Added 1.25 tsp of gypsum and 1 tsp calcium chloride to lower mash ph from 5.6 to 5.4.

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  • Last Updated: 2019-09-02 12:44 UTC