TANDEMBRYGGERIET BrewBlog > BrewBlogs > Pale Citra (SMaSH) [American Pale Ale]

Pale Citra (SMaSH)

Specifics

Style:

American Pale Ale — BJCP Style Information

Category:	American Ale
Number:	10A

Refreshing and hoppy, yet with sufficient supporting malt.

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale.

Brew Date:

May 29, 2014

Tap Date:

June 27, 2014

Yield:

48 liters

Color (EBC/SRM):

11/5.6

Bitterness (Calc):

80 IBU (Tinseth)

BU/GU:

1.51

Calories:

170 (12 ounces)

Conditioning:

Bottles and Cask

ABV:

6.5%

ABW:

5.1%

Bottling ABV:

Batch No:	2014/11
OG:	1.053
OG (Plato):	13.1° P
FG:	1.004
FG (Plato):	1.03° P
Real Extract:	3.21° P
App. Atten.:	92.1%
Real Atten.:	75.5%

General Information

Method:	All Grain

Method:

All Grain

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

10.63 kilograms

Best Pale Ale Malz

94.7% of grist

0.60 kilograms

Haferflocken Bjørn Havregryn (store)

5.3% of grist

11.23 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	48 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	91 litres	48 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	11.2 kilograms
Grain Absorbtion:	19.9 litres
Total Water Needed:	129.8 litres	91 litres (runoff) + 19.9 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	28.1 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	101.7 litres	129.8 litres (total water) – 28.1 litres (mash water)

)

100% of grist

Non-Fermentables

7 g

Yeast Nutrient @ 10 minutes

Hops

85.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

1147.5 AAUs

45.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

607.5 AAUs

95.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 1 minutes
Type: Aroma
Use: Boil

1282.5 AAUs

55.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

12% Pellets @ 1 minutes
Type: Aroma
Use: Boil

660 AAUs

150.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

12% Pellets
Type: Aroma
Use: Dry Hop

1800 AAUs

430.00 grams

Total Hop Weight

5497.5 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	California Ale
Manufacturer:	White Labs
Product ID:	WLP001
Type:	Ale
Flocculation:	High
Attenuation:	76%
Temperature Range:	20–23°C

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Procedure

Hefe Wiederverwendete Hefe von #2014/9 Munich Amber (wurde zum ersten Mal in #2014/7 WSoPA verwendet). Hefe gewaschen nach Michael Dawson's Methode (s. Wiki) Miascheschema Einmaischen @ 60 °C 1. Rast: 90 Min. @ 64 °C 2. Rast: 5 Min. @ 78 °C Brautag Brauen auf der Terrasse, 60 l @ 14 °C 10:55 Eingemaischt, Programmstart 11:05 Beginn 1. Rast 11:14 PP, gerührt 11:38 PP, gerührt 12:10 PP, gerührt 12:43 Ende 1. Rast 13:11 Beginn 2 .Rast 13:16 Ende 2. Rast 13:18 Malzrohr hoch. SG: 1.051 13:21 Start Aufheizen zum Kochen 13:42 Gespült mit 11 l Wasser @ 78 °C 13:52 Malzrohr raus, pre-boil 55 mm > 55 l = 64,17 l, SG: 1.047; Ausbeute: 85,5 % 14:29 Würze kocht 14:42 Tauchsieder rein wg. fehlendem rolling boil 15:04 Bitterhopfen rein (7 Min. zu spät ...) 15:20 Tauchsieder entfernt 15:27 Aromahopfen I rein 15:37 Hefenahrung rein 15:41 Kühler rein 15:55 Aromahopfen II rein 15:56 Kochen beendet - Wasser marsch! 15:58 Pumpen eingeschaltet @ 82 °C 16:16 Pumpen aus @ 21 °C 16:47 Würze marsch; OG: 1.053 17:20 Fertig abgefüllt und belüftet; Temperatur: 17,7 °C Gärung Gärtemperatur liegt die meiste Zeit bei 18-18,5 °C 19.06.2014 Trockengehopft; 2 x 75 g Citra in Hopfenfilter

Hefe

Wiederverwendete Hefe von #2014/9 Munich Amber (wurde zum ersten Mal in #2014/7 WSoPA verwendet). Hefe gewaschen nach Michael Dawson's Methode (s. Wiki)

Miascheschema

Einmaischen @ 60 °C
1. Rast: 90 Min. @ 64 °C
2. Rast: 5 Min. @ 78 °C

Brautag

Brauen auf der Terrasse, 60 l @ 14 °C

10:55 Eingemaischt, Programmstart

11:05 Beginn 1. Rast

11:14 PP, gerührt

11:38 PP, gerührt

12:10 PP, gerührt

12:43 Ende 1. Rast

13:11 Beginn 2 .Rast

13:16 Ende 2. Rast

13:18 Malzrohr hoch. SG: 1.051

13:21 Start Aufheizen zum Kochen

13:42 Gespült mit 11 l Wasser @ 78 °C

13:52 Malzrohr raus, pre-boil 55 mm > 55 l = 64,17 l, SG: 1.047;
Ausbeute: 85,5 %

14:29 Würze kocht

14:42 Tauchsieder rein wg. fehlendem rolling boil

15:04 Bitterhopfen rein (7 Min. zu spät ...)

15:20 Tauchsieder entfernt

15:27 Aromahopfen I rein

15:37 Hefenahrung rein

15:41 Kühler rein

15:55 Aromahopfen II rein

15:56 Kochen beendet - Wasser marsch!

15:58 Pumpen eingeschaltet @ 82 °C

16:16 Pumpen aus @ 21 °C

16:47 Würze marsch; OG: 1.053

17:20 Fertig abgefüllt und belüftet; Temperatur: 17,7 °C

Gärung

Gärtemperatur liegt die meiste Zeit bei 18-18,5 °C

19.06.2014 Trockengehopft; 2 x 75 g Citra in Hopfenfilter

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