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Citra Kicker

Method: All Grain
Style: Saison
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 89% (ending kettle)
Source: T Sharland
Calories: 150 calories (Per 330ml)
Carbs: 10.6 g (Per 330ml)

Created: Thursday July 7th 2016

Original Gravity:

1.050

Final Gravity:

1.005

ABV (standard):

5.9%

IBU (tinseth):

33.6

SRM (morey):

6.3

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	United Kingdom - Golden Promise4 kg Golden Promise	37	3	87%
300 g	German - Wheat Malt300 g Wheat Malt	37	2	6.5%
150 g	United Kingdom - Amber150 g Amber	32	27	3.3%
150 g	United Kingdom - Crystal 50L150 g Crystal 50L	34	50	3.3%
4,600 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
5 g	Citra5 g Citra Hops	Pellet	11.5	Boil	60 min	6.11	5%
15 g	Citra15 g Citra Hops	Pellet	11.5	Boil	15 min	9.1	15%
40 g	Citra40 g Citra Hops	Pellet	11.5	Whirlpool at 99 °C	20 min	18.4	40%
40 g	Citra40 g Citra Hops	Pellet	11.5	Dry Hop	5 days		40%
100 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
100 g	Citra (Pellet) 100 g Citra (Pellet) Hops		33.61	100%
100 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17 L	Sachrification	Temperature	--	66 °C	75 min
17 L	Mash out	Temperature	--	75 °C	10 min
15 L	Sparge with 15L, 75C water to collect 28L wort	Sparge	--	75 °C	--
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
1 each	Protofloc	Fining	Boil	15 min.
30 g	Bitter orange peel	Flavor	Boil	--
40 g	Coriander seeds	Spice	Boil	--
20 g	Peppercorns	Spice	Boil	--

Yeast

Mangrove Jack - Belgian Ale Yeast M41

Amount:	1 Each	Cost:
Attenuation (custom):	88%	Flocculation:	Medium
Optimum Temp:	26 - 32 °C	Starter:	No
Fermentation Temp:	28 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 232 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Dextrose Amount: 150g CO₂ Level: 2.3 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	9	20	79	78	24
1/4 campden tablet added to all water Mash water additions: 1.1g gypsum 2.3ml 32% HCl 0.5ml H2SO4 Sparge water additions: 1.3g gypsum 2.0ml 96% H2SO4
Mash Chemistry and Brewing Water Calculator

Notes

Grind up black peppercorns and coriander seeds roughly in a mortar and pestle

40g hop addition at flame out, turn off the Grainfather heater and circulate the liquor through the counter-flow chiller to drop the liquor temp to 65C over about 20min, then pump to the FV aiming for a temp of 29C.

Actual yeast used was Mangrove Jack Belgian Ale Yeast M27, but it looks to be the same as M41.

Final gravity was 1.004

Last Updated and Sharing

1,330

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Brews

Public: Yup, Shared
Last Updated: 2017-09-21 22:06 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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