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Citra SMaSH
Posted: Sun May 06, 2012 6:51 pm
by Jimmy
Plan on giving this a go this week sometime. Suggestions?
Recipe Specifications
--------------------------
Batch Size (fermenter): 21.00 l
Estimated OG: 1.055 SG
Estimated Color: 4.7 SRM
Estimated IBU: 95.5 IBUs
Boil Time: 60 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
11 lbs 3.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 100.0 %
0.75 oz Citra [13.00 %] - Boil 60.0 min Hop 3 30.0 IBUs
7.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 4 -
0.75 oz Citra [13.00 %] - Boil 30.0 min Hop 5 23.1 IBUs
1.00 oz Citra [13.00 %] - Boil 15.0 min Hop 6 19.9 IBUs
1.00 oz Citra [13.00 %] - Boil 10.0 min Hop 7 14.5 IBUs
1.00 oz Citra [13.00 %] - Boil 5.0 min Hop 8 8.0 IBUs
1.00 oz Citra [12.00 %] - Aroma Steep 10.0 min Hop 9 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 10 -
2.50 oz Citra [13.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
Mash Schedule: BIAB, Light Body
Total Grain Weight: 11 lbs 3.0 oz
----------------------------
Name Description Step Temperatur Step Time
Saccharification Add 31.54 l of water at 152.6 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min
Sparge: Remove grains, and prepare to boil wort
Re: Citra SMaSH
Posted: Sun May 06, 2012 9:18 pm
by mr x
Seems like it might be heavy IBUs for that OG.
Re: Citra SMaSH
Posted: Sun May 06, 2012 9:26 pm
by Jimmy
mr x wrote:Seems like it might be heavy IBUs for that OG.
I was thinking that, but didn't want to end up with a less-than-hoppy beer like my last one..lol
Maybe I'll scale it back to ~75 IBU
Re: Citra SMaSH
Posted: Mon May 07, 2012 7:36 am
by mr x
Maybe with the hop sock, you need to go that high. It might be great as is, but it's definitely outside my range of experimenting.
Re: Citra SMaSH
Posted: Sat May 12, 2012 1:27 pm
by Jimmy
Revised
Estimated OG: 1.055 SG
Estimated Color: 4.7 SRM
Estimated IBU: 73.8 IBUs
Ingredients:
------------
Amt Name Type # %/IBU
3.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 1 -
11 lbs 3.0 oz Pale Malt, Maris Otter (3.0 SRM) Grain 2 100.0 %
0.50 oz Citra [13.00 %] - Boil 60.0 min Hop 3 20.0 IBUs
7.00 g Gypsum (Calcium Sulfate) (Boil 60.0 mins Water Agent 4 -
0.50 oz Citra [13.00 %] - Boil 30.0 min Hop 5 15.4 IBUs
0.80 oz Citra [13.00 %] - Boil 15.0 min Hop 6 15.9 IBUs
1.00 oz Citra [13.00 %] - Boil 10.0 min Hop 7 14.5 IBUs
1.00 oz Citra [13.00 %] - Boil 5.0 min Hop 8 8.0 IBUs
1.00 oz Citra [12.00 %] - Aroma Steep 10.0 min Hop 9 0.0 IBUs
1.0 pkg American Ale II (Wyeast Labs #1272) [124 Yeast 10 -
2.00 oz Citra [13.00 %] - Dry Hop 7.0 Days Hop 11 0.0 IBUs
Mash Schedule: BIAB, Light Body
Total Grain Weight: 11 lbs 3.0 oz
----------------------------
Name Description Step Temperatur Step Time
Saccharification Add 31.54 l of water at 152.6 F 147.9 F 90 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min