NRS N163 みんなのシトラ 20BBL Beer Recipe | All Grain No Profile Selected | Brewer's Friend
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NRS N163 みんなのシトラ 20BBL

148 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 2380 liters (fermentor volume)
Pre Boil Size: 2670 liters
Post Boil Size: 2550 liters
Pre Boil Gravity: 11.5 °P (recipe based estimate)
Post Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 148 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Friday October 3rd 2025
12.0 °P
2.5 °P
5.1%
17.2
4.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
400 kg Rahr - Pale Ale400 kg Pale Ale 36.34 3.5 84.2%
75 kg Crisp Malting - Dextrin Malt75 kg Dextrin Malt 36.8 1.8 15.8%
475 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
500 g Citra500 g Citra Hops Leaf/Whole 11 Boil 30 min 4.23 16.7%
500 g Citra500 g Citra Hops Leaf/Whole 11 Boil 25 min 3.83 16.7%
500 g Citra500 g Citra Hops Leaf/Whole 11 Boil 20 min 3.34 16.7%
500 g Citra500 g Citra Hops Leaf/Whole 11 Boil 15 min 2.73 16.7%
500 g Citra500 g Citra Hops Leaf/Whole 11 Boil 10 min 2 16.7%
500 g Citra500 g Citra Hops Leaf/Whole 11 Boil 5 min 1.1 16.7%
3,000 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1282.5 L Strike 73 °C 62 °C 60 min
-- 77 °C 4 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 25 °C
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Med-High
Optimum Temp:
18 - 20 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 42967 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
NRS 2022
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
"NRS N163 みんなのシトラ 20BBL" No Profile Selected beer recipe by Repu. All Grain, ABV 5.09%, IBU 17.23, SRM 4.73, Fermentables: (Pale Ale, Dextrin Malt) Hops: (Citra)
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Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2025-10-03 03:14 UTC
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