Description
CITRA WHEAT
| Est Batch Size: 10 L | Est Bitterness: 44 IBU | Est Color: 18 EBC |
| Type: All Grain Batch Size: 10.00 L Boil Size: 12 L | Boil Time: 60 min End of Boil Vol: 10.5 L Final Bottling Vol: 10.00 L | Fermentation: Ale, Two Stage Efficiency: 65.00 % |
Prepare for Brewing
- Hydrate yeast with 155 ml warm water
- Clean and Prepare Brewing Equipment
- Total Water Needed: 14 L
Mash or Steep Grains
| Mash Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.00 kg | CHÂTEAU PILSEN 2RS (3.0 EBC) | Grain | 1 | 37.0 % | 0.65 L |
| 1.00 kg | CHÂTEAU WHEAT BLANC (4.5 EBC) | Grain | 2 | 37.0 % | 0.65 L |
| 0.50 kg | Flaked Torrefied Oats (Crisp) (5.0 EBC) | Grain | 3 | 18.5 % | 0.33 L |
| 0.20 kg | CHÂTEAU CARA GOLD® (120.0 EBC) | Grain | 4 | 7.4 % | 0.13 L |
| Mash Steps | |||
| Name | Description | Step Temperature | Step Time |
| Saccharification | Add 14 L of water at 73.9 C | 68.9 C | 60 min |
| Mash Out | Heat to 75.6 C over 7 min | 75.6 C | 10 min |
- Sparge Water Acid: None
- If steeping, remove grains, and prepare to boil wort
- Add water to achieve boil volume of 12 L
- Estimated pre-boil gravity is 11 Brix
| Boil Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 10.00 g | Cascade [5.50 %] – Boil 60.0 min | Hop | 5 | 14.6 IBUs | – |
| 5.00 g | Citra [12.00 %] – Boil 30.0 min | Hop | 6 | 12.3 IBUs | – |
| 10.00 g | Cascade [5.50 %] – Boil 10.0 min | Hop | 7 | 5.3 IBUs | – |
| 10.00 g | Citra [12.00 %] – Boil 10.0 min | Hop | 8 | 11.6 IBUs | – |
| 5.00 g | Cascade [5.50 %] – Boil 1.0 min | Hop | 9 | 0.3 IBUs | – |
| 8.00 ml | Spindasol SB1 (Boil) | Fining | 10 | – | – |
| 5.00 g | Citra [12.00 %] – Boil 0.0 min | Hop | 11 | 0.0 IBUs | – |
- Estimated Post Boil Vol: 10.5 L and Est Post Boil Gravity: 13 Brix
Cool and Transfer Wort
- Cool wort to fermentation temperature
- Transfer wort to fermenter
- Add water if needed to achieve final volume of 10.00 L
Pitch Yeast and Measure Gravity and Volume
| Fermentation Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 1.0 pkg | FERMOALE AY3 (AEB #AY3) | Yeast | 12 | – | – |
- Measure Actual Original Gravity _______ (Target: 13 Brix)
- Measure Actual Batch Volume _______ (Target: 10.00 L)
Fermentation
- Primary Fermentation (4.00 days at 19.4 C ending at 19.4 C)
- Secondary Fermentation (10.00 days at 19.4 C ending at 19.4 C)
Dry Hop and Bottle/Keg
| Dry Hop/Bottling Ingredients | |||||
| Amt | Name | Type | # | %/IBU | Volume |
| 5.00 g | Citra [12.00 %] – 3.0 Days Before Bottling for 3.0 Days | Hop | 13 | 0.0 IBUs | – |
| 8.00 ml | Spindasol SB3 (Bottling) | Fining | 14 | – | – |
- Measure Final Gravity: _________ (Estimate: 4 Brix)
- Date Bottled/Kegged: ______ – Carbonation: Bottle with 50 g Table Sugar
- Age beer for 30.00 days at 18.3 C
- Drink and enjoy!
ganesh1980 –