Pale citra

Dates
Date Brewed: 9 Apr 2011 Date Racked: -
Date Packaged: -- Date Ready: 9 Apr 2011


Selected Style and BJCP Guidelines
10B-American Amber Ale

Minimum OG: 1.045 SG Maximum OG: 1.060 SG
Minimum FG: 1.010 SG Maximum FG: 1.015 SG
Minimum IBU: 25 IBU Maximum IBU: 40 IBU
Minimum Color: 0.0 EBC Maximum Color: 0.0 EBC


Recipe Overview
Target Wort Volume Before Boil: 25.00 l Actual Wort Volume Before Boil: 28.00 l
Target Wort Volume After Boil: 23.00 l Actual Wort Volume After Boil: 24.00 l
Target Volume Transferred: 23.00 l Actual Volume Transferred: 19.00 l
Target Volume At Pitching: 23.00 l Actual Volume At Pitching: 23.00 l
Target Volume Of Finished Beer: 19.00 l Actual Volume Of Finished Beer: 19.00 l
Target Pre-Boil Gravity: 1.056 SG Actual Pre-Boil Gravity: 1.050 SG
Target OG: 1.061 SG Actual OG: 1.060 SG
Target FG: 1.010 SG Estimated FG: 1.010 SG
Target Apparent Attenuation:: 83.6 % Est. Apparent Attenuation: 82.6 %
Target ABV: 6.8 % Est. ABV: 6.6 %
Target ABW: 5.4 % Est. ABW: 5.2 %
Target IBU (using Tinseth): 50.8 IBU Actual IBU: 35.5 IBU
Target Color (using Morey): 17.5 EBC Actual Color: 15.4 EBC
Target Mash Efficiency: 75.0 % Actual Mash Efficiency: 74.8 %
Target Fermentation Temp: 18 C Actual Fermentation Temp: 18 C


Fermentables
Ingredient Amount % MCU When
German Bohemian Pilsner Malt 3.000 kg 49.6 % 2.1 In Mash/Steeped
UK Pale Ale Malt (Low Color) 2.000 kg 33.0 % 1.2 In Mash/Steeped
UK Munich Malt 200 g 3.3 % 0.4 In Mash/Steeped
German Munich Malt 200 g 3.3 % 0.4 In Mash/Steeped
UK Crystal Rye Malt 176 g 2.9 % 4.8 In Mash/Steeped
UK Vienna Malt 164 g 2.7 % 0.2 In Mash/Steeped
German CaraMunich II 75 g 1.2 % 1.2 In Mash/Steeped
German Melanoidin Malt 57 g 0.9 % 0.5 In Mash/Steeped
German Melanoidin Malt 57 g 0.9 % 0.5 In Mash/Steeped
UK Torrified Wheat 36 g 0.6 % 0.0 In Mash/Steeped
Belgian Biscuit Malt 25 g 0.4 % 0.2 In Mash/Steeped
German Sauer(Acid) Malt 14 g 0.2 % 0.0 In Mash/Steeped
Belgian Special B 14 g 0.2 % 0.7 In Mash/Steeped
German CaraAroma 14 g 0.2 % 0.7 In Mash/Steeped
UK Medium Crystal 14 g 0.2 % 0.3 In Mash/Steeped
UK Dark Crystal 7 g 0.1 % 0.2 In Mash/Steeped


Hops
Variety Alpha Amount IBU Form When
German Herkules 15.8 % 36 g 0.0 Loose Whole Hops In Mash
German Herkules 15.8 % 36 g 0.0 Loose Whole Hops In HLT
Dual Use Hops   Continuous Hopping (Pi)      
US Simcoe 12.9 % 3 g 3.9 Loose Whole Hops First Wort Hopped
US Simcoe 12.9 % 1 g 1.3 Loose Whole Hops 70 Min From End
US Simcoe 12.9 % 4 g 4.9 Loose Whole Hops 60 Min From End
US Simcoe 12.9 % 1 g 1.2 Loose Whole Hops 50 Min From End
US Simcoe 12.9 % 5 g 5.4 Loose Whole Hops 40 Min From End
US Simcoe 12.9 % 9 g 8.5 Loose Whole Hops 30 Min From End
US Simcoe 12.9 % 2 g 1.5 Loose Whole Hops 20 Min From End
US Simcoe 12.9 % 6 g 2.7 Loose Whole Hops 10 Min From End
US Simcoe 12.9 % 5 g 0.0 Loose Whole Hops At Turn Off
US Simcoe 12.9 % 3 g 0.0 Loose Whole Hops 90c Steep
US Simcoe 12.9 % 5 g 0.0 Loose Whole Hops 80c Steep
Flavouring Hops   Flavour Hopping (Fibonacci Sequence)      
US Citra 13.8 % 1 g 1.3 Loose Whole Hops 60 Min From End
US Citra 13.8 % 1 g 1.2 Loose Whole Hops 50 Min From End
US Citra 13.8 % 2 g 2.3 Loose Whole Hops 40 Min From End
US Citra 13.8 % 3 g 3.0 Loose Whole Hops 30 Min From End
US Citra 13.8 % 5 g 4.0 Loose Whole Hops 20 Min From End
US Citra 13.8 % 8 g 3.8 Loose Whole Hops 10 Min From End
US Citra 13.8 % 13 g 0.0 Loose Whole Hops At Turn Off
US Citra 13.8 % 21 g 0.0 Loose Whole Hops 90c Steep
US Citra 13.8 % 34 g 0.0 Loose Whole Hops 80c Steep



Yeast
DCL US-05 (formerly US-56) SafAle


Water Profile
Target Profile: No Water Profile Chosen
Mash pH: 5.2
pH Adjusted with: Unadjusted

Gypsum 1tsp in Boil


Mash Schedule
Mash Type: Full Mash
Schedule Name: Single Step Infusion (66C/151F)

Step Type Temperature Duration
Rest at 66 C 60


Mash Notes


Boil Notes


Fermentation Notes


Packaging Notes


Tasting Notes