Citrus Pine - Beer 31 Beer Recipe | All Grain English IPA | Brewer's Friend
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Citrus Pine - Beer 31

171 calories 16.4 g 330 ml
Beer Stats
Method: All Grain
Style: English IPA
Boil Time: 120 min
Batch Size: 34.5 liters (fermentor volume)
Pre Boil Size: 40 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Mig
Calories: 171 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Monday June 15th 2015
1.056
1.012
5.8%
47.5
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg United Kingdom - Lager6 kg Lager 38 1.4 84.5%
500 g United Kingdom - Wheat500 g Wheat 37 2 7%
100 g Corn Sugar - Dextrose100 g Corn Sugar - Dextrose 46 0.5 1.4%
500 g Cara Gold500 g Cara Gold 35 5 7%
7,100 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Admiral10 g Admiral Hops Leaf/Whole 13.9 Boil 30 min 7.25 2.1%
10 g Mosaic10 g Mosaic Hops Leaf/Whole 13 Boil 30 min 6.78 2.1%
20 g Admiral20 g Admiral Hops Leaf/Whole 13.9 Boil 15 min 9.36 4.1%
20 g Mosaic20 g Mosaic Hops Leaf/Whole 13 Boil 15 min 8.76 4.1%
30 g Admiral30 g Admiral Hops Leaf/Whole 13.9 Boil 5 min 5.64 6.2%
50 g Atlas50 g Atlas Hops Leaf/Whole 6.55 Boil 5 min 4.43 10.4%
30 g Mosaic30 g Mosaic Hops Leaf/Whole 13 Boil 5 min 5.28 6.2%
50 g Atlas50 g Atlas Hops Leaf/Whole 6.55 Whirlpool at 65 °C 30 min 10.4%
40 g Admiral40 g Admiral Hops Leaf/Whole 13.9 Whirlpool at 65 °C 30 min 8.3%
40 g Mosaic40 g Mosaic Hops Leaf/Whole 13 Whirlpool at 65 °C 30 min 8.3%
50 g Bavaria Mandarina50 g Bavaria Mandarina Hops Leaf/Whole 7.8 Whirlpool at 65 °C 30 min 10.4%
83 g Mosaic83 g Mosaic Hops Pellet 11.2 Dry Hop 7 days 17.2%
50 g Amarillo50 g Amarillo Hops Pellet 7.1 Dry Hop 7 days 10.4%
483 g / £ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 69 °C 60 min
23 L mash out Infusion -- 72 °C 15 min
Starting Mash Thickness: 3.5 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Protofloc Fining Boil 15 min.
 
Yeast
Wyeast - London Ale 1028
Amount:
1 Each
Cost:
Attenuation (custom):
82%
Flocculation:
Med-Low
Optimum Temp:
16 - 22 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Dextrose       Amount: 100       CO2 Level: 1.70 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Gypsum - 6g
Epsom Salt - 1g
Cal Chloride - 6g
Chalk - 1g
Baking Soda - 2g
Lactic Acid - 16.5ml

S04/CL ratio: 1.2 balanced

Achieved
Ca-93, Mg-4.1, Na-19.5, CL-73, S04-86, Hc03-13.1
Mash Chemistry and Brewing Water Calculator
 
Notes

Admiral - Orange, Resin
Atlas - Lime, Pine, Floral
Mosaic - Mango, Lemon, Citrus, Pine
Mandarina Bavaria - Mandarin


Est.Mash pH = 5.38
Pre Boil pH =
PostBoil pH = 5.15
Beer pH = 4.19

16-06-15
At 30L (pre-watering up):
BG = 1047-49?
OG = 1063
FG = 1017
ABV = 6.00%
IBU = 55.10
SRM = 3.87


16-06-15 (post watering up):
At 31.5L:
OG = 1060
FG = 1017
ABV = 5.71%
IBU = 52.48
SRM = 3.74


19-06-15(Racked)with 2L loss at attenuation at 78%
At 29.5L
OG = 1060
FG = 1015
ABV = 5.93
IBU = 53.48
SRM =

25-06-15 Racked with 1300ml loss. 1500ml Sterile water with zest of 4 limes,juice of 1 lime 80ml Cellabrite + 150ml Allkleer added.

At 33L:
OG = 1057
FG = 1014
ABV = 5.66%
IBU = 50.10
SRM = 3.18

29-06-14 Racked off Finings with ... loss of 1.2L. attemuation up to 82% with FG of 1012
OG = 1057
FG = 1012
ABV = 5.95
IBU = 50.10
SRM = 3.18

29=-6-15 1.5l sterile water and 100g Dextrose (Bottled):

OG = 1056
FG = 1012
ABV = 5.8
IBU = 47.51
SRM = 3.09


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  • Last Updated: 2015-07-09 18:03 UTC
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Brewer profile picture
Mig 06/25/2015 at 10:32am
beer cold crashing at moment. Couldnt get hold of dam limes fir secondary so lime going in twice, once after racking and watering up and second in the primimg solution


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