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Stampedo Citra Pale Ale

200 calories 18 carbs
Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 40 min
Batch Size: 22.5 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 24.3 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Phontom Shore Citra - Craft Beer & Brewing mag (photo)
Rating:
31

Calories: 200 calories (Per 355mL)
Carbs: 18 g (Per 355mL)
Created Friday August 30th 2019
1.061
1.011
6.55%
28.25
4.37
5.75
 
Fermentables
Amount Fermentable PPG °L Bill %
5.5 kg American - Pale 2-Row5.5 kg Pale 2-Row 37 1.8 84.6%
0.5 kg German - Vienna0.5 kg Vienna 37 4 7.7%
0.5 kg German - Wheat Malt0.5 kg Wheat Malt 37 2 7.7%
6.5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
10 g Citra10 g Citra Hops Pellet 13.5 Boil 40 min 13.62 6.7%
10 g Citra10 g Citra Hops Pellet 13.5 Boil 10 min 5.63 6.7%
30 g Citra30 g Citra Hops Pellet 13.5 Whirlpool 20 min 9 20%
50 g Citra50 g Citra Hops Pellet 13.5 Dry Hop 5 days 33.3%
50 g Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA)50 g Yakima Chief Hops - Citra LupuLN2 (Cryo) (25 AA) Hops Lupulin Pellet 23.4 Dry Hop 5 days 33.3%
 
Mash Guidelines
Amount Description Type Temp Time
31 L Strike 71 Infusion 67 °C 60 min
 
Other Ingredients
Amount Name Type Use Time
0.5 tsp Brewtan B Water Agt Mash 65 hr.
0.25 tsp Potassium metabisulfite Water Agt Mash 70 min.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Chalk Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
12 g Gypsum Water Agt Mash 1 hr.
0.5 each Whirlfloc Water Agt Boil 15 min.
0.5 tsp Brewtan B Water Agt Boil 10 min.
1 tsp Yeast nutrient Water Agt Boil 10 min.
 
Yeast
Mangrove Jack - US West Coast Yeast M44
Amount:
2
Attenuation (custom):
81.5%
Flocculation:
High
Optimum Temp:
15 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 118 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.25 Volumes
 
Target Water Profile
IPA/DIPA Water - Back of the Passage
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
165 18 25 55 300 180
Mash Chemistry and Brewing Water Calculator
 
Notes

Batch #1 - 1/9/19 - Eff. 68%, Attenuation 81.5%
Suggests a water profile heavy chloride and lighter on sulphate, went with IPA/DIPA profile, higher efficiency than expected.
Dry pitched x2 yeast packs into aerated wort then aerated with drill again after 40 min.
7/9/19 - Dry hopped
Malt;
5.5kg Pale Malt 2 Row (Barrett Burston)
0.5kg Pale Wheat Malt (Weyermann)
0.5kg Vienna Malt (Weyermann)
12/9/19 - Cold crashed, tastes juicy, light colour but cloudy.
22/9/19 -

Recipe Photos
Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2019-09-22 03:48 UTC
Discussion about this recipe:
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Back of the Passage Brewery 10/12/2019 at 06:00am
3 of 5

It's not bad but I wouldn't rush to make it again.


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