Citra Pale Ale II
Today I brewed an new version of an old favorite, a Citra Pale Ale. This version used 10 lbs of U.S. 2-row barley, 1 lb of Munich I, 8 oz of Carmel 60, and 8 oz of Carapils. I used .5 oz of Magnum in the fist wort for bittering, 1 oz Citra at 5 minutes left in boil, and .5 oz Citra for 10 minutes in the whirlpool. I should end up at 5.5% with a light color. I will dry hop with 1 oz of Citra for 5 days after primary fermentation slows down. I usually leave my brews in primary for about 3 weeks. This one I might keg as soon as it finishes fermenting.
Dibbs Citra Pale Ale II
American Pale Ale (10 A)
Batch Size: 5.50 gal
Boil Size: 7.23 gal
Boil Time: 60 min
End of Boil Vol: 5.98 gal
Final Bottling Vol: 5.00 gal
Fermentation: Ale, Single Stage
Brewer: Chris Dibble
Asst Brewer:
Equipment: Dibbs Brew Pot (10 gal) and 10 Gallon Rubbermaid Cooler
Efficiency: 70.00 %
Est Mash Efficiency: 73.2 %
Taste Rating: 0.0
| Amt | Name | Type | # | %/IBU |
|---|---|---|---|---|
| 10 lbs | Pale Malt (2 Row) US (2.0 SRM) | Grain | 1 | 83.3 % |
| 1 lbs | Munich I (Weyermann) (7.1 SRM) | Grain | 2 | 8.3 % |
| 8.0 oz | Cara-Pils/Dextrine (2.0 SRM) | Grain | 3 | 4.2 % |
| 8.0 oz | Caramel/Crystal Malt – 60L (60.0 SRM) | Grain | 4 | 4.2 % |
| 0.50 oz | Magnum [12.00 %] – First Wort 60.0 min | Hop | 5 | 22.9 IBUs |
| 1.00 oz | Citra [14.20 %] – Boil 5.0 min | Hop | 6 | 9.8 IBUs |
| 0.50 oz | Citra [12.00 %] – Steep/Whirlpool 10.0 min | Hop | 7 | 3.8 IBUs |
| 2.0 pkg | Dry English Ale (White Labs #WLP007) [0.04 l] | Yeast | 8 | – |
| 1.00 oz | Citra [12.00 %] – Dry Hop 5.0 Days | Hop | 9 | 0.0 IBUs |
Gravity, Alcohol Content and Color
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 36.6 IBUs
Est Color: 7.3 SRM
Measured Final Gravity: 1.013 SG
Actual Alcohol by Vol: 5.5 %
Calories: 183.8 kcal/12oz
Mash Profile
Sparge Water: 4.93 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Grain Temperature: 62.0 F
Tun Temperature: 100.0 F
Mash PH: 5.20
| Name | Description | Step Temperature | Step Time |
|---|---|---|---|
| Mash In | Add 3.99 gal of water at 164.3 F | 152.0 F | 60 min |
Sparge: Batch sparge with 2 steps (1.19gal, 3.74gal) of 168.0 F water
Carbonation and Storage
Pressure/Weight: 3.93 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Ale, Single Stage
Carbonation Used: Bottle with 3.93 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 65.0 F
Notes
Sunday 3/29/15 – Vourloffed for 10 min out of Mash and Sparge. Very clear wort in boil kettle with very little turb. Hit all gravities and volumes. Boiled slowly and less vigorously than before.
3/29/15 – Oxygen for 40 sec. PItched 2 vials of WLP-007 English Dry Ale yeast.
Thursday 4/2/15 – Primary fermentation is dying down. Will dry hop this weekend with Citra.
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