Mosaic/Amarillo/Citra APA

[Matt in Birdham]

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.

Recipe Specifications
--------------------------
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:
------------
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
----------------------------
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:
------
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

Not much to say really, brew went smoothly. Should be tasty - there's certainly no shortage of hops!

[j4c]

That looks good.

Sent from my LG-H850 using Tapatalk

[alix101]

You just know that's going to be good...

[killer]

That's look excellent. Remarkably clear too for a pale with with 300 odd grams of hops.

[simple one]

That's look excellent. Remarkably clear too for a pale with with 300 odd grams of hops.

Thats what I was thinking too. Sometimes it seems hop haze creeps up on a beer.

[Matt in Birdham]

That's look excellent. Remarkably clear too for a pale with with 300 odd grams of hops.

Thats what I was thinking too. Sometimes it seems hop haze creeps up on a beer.

I think it mostly comes from the dry-hop. Regardless of the amount of hops used in the boil/flameout, wort tends to be pretty clear after chilling (although of course at pitching temp it is not cold enough to see any potential chill-haze).