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Vic secret / Citra APA

184 calories 18.4 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Chris Stevens
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created Wednesday May 2nd 2018
1.060
1.014
6.06%
31.76
8.93
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg United Kingdom - Pale 2-Row3.8 kg Pale 2-Row 38 2.5 76%
500 g United Kingdom - Munich500 g Munich 37 6 10%
250 g United Kingdom - Crystal 60L250 g Crystal 60L 34 60 5%
250 g German - Melanoidin250 g Melanoidin 37 25 5%
200 g Torrified Wheat200 g Torrified Wheat 36 2 4%
5 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Perle20 g Perle Hops Pellet 7.3 Boil 60 min 17.92 18.2%
10 g Vic Secret10 g Vic Secret Hops Pellet 18.4 Boil 10 min 8.19 9.1%
10 g Vic Secret10 g Vic Secret Hops Pellet 18.4 Boil 5 min 4.5 9.1%
10 g Citra10 g Citra Hops Pellet 11 Boil 2 min 1.14 9.1%
30 g Citra30 g Citra Hops Pellet 11 Dry Hop 3 days 27.3%
30 g Vic Secret30 g Vic Secret Hops Pellet 18.4 Dry Hop 3 days 27.3%
110 g / £ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Infusion 65 °C 60 min
15 L Until 26L is reached Sparge 65 °C 10 min
 
Other Ingredients
Amount Name Cost Type Use Time
1 each protofloc Fining Boil 15 min.
1 each Servomyces Other Boil 15 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
Crossmyloof American Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 232 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Force Carbonate       Amount: 11 PSI at 4 Degrees C       CO2 Level: 2.5 Volumes
 
Target Water Profile
IPA Water profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
72 10 14 134 57 36
Gypsum: 3.4g mash, 2.6g sparge
Calcium Chloride: 1.8g mash, 1.4g sparge
Epsom salt: 2.0g mash, 1.5g sparge
baking soda: 1g mash

0.5ml lactic acid in sparge
Mash Chemistry and Brewing Water Calculator
 
Notes

dry hop in primary, rack to keg and force carb

Mash PH approx.

Pre boil gravity 11
Post boil gravity 14
Final gravity 6


Needs a touch more IBU / dry hop

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-06-23 08:55 UTC
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