Mosaic/Amarillo/Citra APA
Posted: Thu Nov 24, 2016 3:03 pm
Bit of a user-upper this one, had a bit of Citra and some Mosaic and Amarillo that needed using. Kept the grain bill pretty basic, and lower on the crystal than some recent brews.
Not much to say really, brew went smoothly. Should be tasty - there's certainly no shortage of hops!Recipe Specifications
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Boil Size: 27.44 l
Post Boil Volume: 23.44 l
Batch Size (fermenter): 22.50 l
Bottling Volume: 22.50 l
Estimated OG: 1.051 SG
Estimated Color: 12.6 EBC
Estimated IBU: 50.4 IBUs
Brewhouse Efficiency: 69.00 %
Est Mash Efficiency: 69.0 %
Boil Time: 60 Minutes
Ingredients:
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Amt Name Type # %/IBU
5.00 kg Maris Otter (Crisp) (7.9 EBC) Grain 1 94.3 %
0.15 kg Cara-Pils/Dextrine (3.9 EBC) Grain 2 2.8 %
0.15 kg Caramalt (Thomas Fawcett) (29.6 EBC) Grain 3 2.8 %
10.00 g Magnum [12.00 %] - First Wort 60.0 min Hop 4 15.9 IBUs
0.93 Items Whirlfloc Tablet (Boil 10.0 mins) Fining 5 -
20.00 g Amarillo [9.20 %] - Boil 10.0 min Hop 6 8.1 IBUs
20.00 g Mosaic (HBC 369) [12.25 %] - Boil 10.0 m Hop 7 10.7 IBUs
25.00 g Amarillo [9.20 %] - Boil 5.0 min Hop 8 5.5 IBUs
25.00 g Mosaic (HBC 369) [12.25 %] - Boil 5.0 mi Hop 9 7.4 IBUs
35.00 g Citra [12.00 %] - Steep/Whirlpool 1.0 m Hop 10 1.1 IBUs
30.00 g Amarillo [9.20 %] - Steep/Whirlpool 1.0 Hop 11 0.7 IBUs
30.00 g Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 12 1.0 IBUs
0.9 pkg English Ale (White Labs #WLP002) [35.49 Yeast 13 -
0.25 tsp Yeast Nutrient (Primary 3.0 days) Other 14 -
30.00 g Amarillo [9.20 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs
30.00 g Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Hop 16 0.0 IBUs
Mash Schedule: NO SPARGE
Total Grain Weight: 5.30 kg
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Name Description Step Temperat Step Time
Saccharification Add 32.14 l of water at 70.6 C 66.0 C 75 min
Mash Out Heat to 75.6 C over 7 min 75.6 C 10 min
Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
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Ca+2 Mg+2 Na+ Cl- SO4-2
mg/l mg/l mg/l mg/l mg/l
103.3 4.1 1.0 50.2 186.5
25l RO + about 7 of Ashbeck
10g Gypsum, 3g CaCl, 1g Epsom no acidulated, targeting mash ph 5.4
Mash pH initially 5.5+, so 50g acidulated measured and mash pH mesaured at 5.4 after another 10 mins
1.2 l WLP002 starter with 123g of DME - approx 0.75 m/ml/p
poured entire contents of kettle into FV, 6 US g (~23l) @ 1.054
Brewpi set for 19.5 (temp of wort at pitching), rising to 20 after 2 days and 22 2 days after that