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Range Finder (Citra IPA)

167 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Rangers brewery
Calories: 167 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created Sunday October 21st 2018
1.055
1.010
5.93%
58.17
6.69
5.67
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 kg New Zealand - American Ale Malt4.5 kg American Ale Malt 37.3 2.54 77.1%
0.58 kg New Zealand - Gladiator Malt0.58 kg Gladiator Malt 37.3 5.08 9.9%
0.29 kg New Zealand - Vienna Malt0.29 kg Vienna Malt 39.1 3.45 5%
0.29 kg New Zealand - Biscuit Malt0.29 kg Biscuit Malt 35 30.46 5%
0.18 kg New Zealand - Wheat Malt0.18 kg Wheat Malt 35.4 2.13 3.1%
5.84 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Citra15 g Citra Hops Pellet 11 Boil 60 min 18.98 6.7%
20 g Citra20 g Citra Hops Pellet 11 Boil 30 min 19.45 8.9%
20 g Citra20 g Citra Hops Pellet 11 Boil 15 min 12.56 8.9%
30 g Riwaka30 g Riwaka Hops Pellet 5.5 Whirlpool at 90 °C 10 min 7.17 13.3%
75 g Citra75 g Citra Hops Pellet 11 Dry Hop 4 days 33.3%
65 g Riwaka65 g Riwaka Hops Pellet 5.5 Dry Hop 4 days 28.9%
225 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
20 L Mash in Infusion 67 °C 60 min
13 L Sparge Sparge 76 °C 10 min
Starting Mash Thickness: 4 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirfloc Fining Boil 15 min.
6 g Yeast nutrient Other Boil 15 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
2 Each
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
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
 
Notes
  1. Strike 20L water @ 68C
  2. Mash 60min @ 67C
  3. Sparge 14L @ 76C
  4. Boil 60min; follow hop additions.
  5. Cool to 19.5C; pitch 2 X Safale US05.
  6. Ferment @ 19.5 for 10 days
  7. Dry hop
  8. Transfer to keg and burst carb
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-10-30 10:23 UTC
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