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Citra SMaSH (Blonde)

155 calories 15 carbs
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Beer Stats
Method: All Grain
Style: Blonde Ale
Boil Time: 60 min
Batch Size: 21 gallons (fermentor volume)
Pre Boil Size: 21.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Dan
Calories: 155 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created Saturday December 6th 2014
1.047
1.011
4.76%
25.64
3.37
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
38.18 lb American - Pale 2-Row38.18 lb Pale 2-Row 37 1.8 100%
38.18 lb Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
0.95 oz Citra0.95 oz Citra Hops Pellet 12.5 Boil 60 min 11.14 25%
0.95 oz Citra0.95 oz Citra Hops Pellet 12.5 Boil 20 min 6.75 25%
0.95 oz Citra0.95 oz Citra Hops Pellet 12.5 Boil 15 min 5.53 25%
0.95 oz Citra0.95 oz Citra Hops Pellet 12.5 Boil 5 min 2.22 25%
 
Mash Guidelines
Amount Description Type Temp Time
47.7 qt Infusion 152 °F 60 min
30.5 qt Sparge 170 °F 10 min
30.5 qt Sparge 170 °F 10 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Type Use Time
3.82 tsp Irish Moss Fining Boil 15 min.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 464 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Keg       Amount: 9-10 psig       CO2 Level: 2.5 Volumes
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 27.67 110.7  
Strike water volume at mash thickness of 1.25 qt/lb 11.93 47.7  
WARNING: Mash tun capacity exceeded.
Volume required: 15 gal. Reduce mash thickness 		   
Remaining sparge water volume 15.73 62.9  
Grain absorption losses -4.77 -19.1  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 22.64 90.6  
Boil off losses -1.5 -6  
Hops absorption losses -0.14 -0.6  
Amount going into fermentor 21 84  
Total: 27.67 110.7
 
Notes

Boil 1 gallon of the first running during the period of sparge to provide some caramel notes.

Changed the hop schedule just to see the effects on flavor and aroma.

After fermentation cold condition for 3 days and then add gelatin (1 tsp with 1 cup 150 degree water).

I may bottle this for summer drinking.

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  • Last Updated: 2014-12-06 19:11 UTC