Citra & Amarillo PA – 23/06/13

This aims to be a 4.2% refreshing hoppy summer pale ale.

Recipe as follows 50L batch at 88% ish mash efficiency, OG 1.041, FG 1.007, 6EBC, 35IBU (estimated).


Amt Name Type # %/IBU
8.00 kg Low Colour MO (4.0 EBC) Grain 1 94.1 %
0.50 kg Cara-Pils/Dextrine (3.9 EBC) Grain 2 5.9 %
30.00 g Simcoe [13.00 %] – Boil 75.0 min Hop 3 23.3 IBUs
170.00 g Citra – hopback addition [12.00 %] Hop 4 0.0 IBUs
70.00 g Amarillo Gold – Hopback addition [8.50 %] Hop 5 0.0 IBUs
70.00 g Citra [12.00 %] – Aroma Steep 30.0 min Hop 6 0.0 IBUs
30.00 g Amarillo Gold [8.50 %] – Aroma Steep 30.0 min Hop 7 0.0 IBUs

Aim for a Burtonised water profile.

Mash at 65C, mashout and sparge at 74C, 75min boil, adding Whirlfloc and yeast nutrient at 15min to go, followed by a 30 min steep in the boiler, befor being thansfered to the Hopback, then through the plate chiller to the fermenter. No whirlpool as this is a whole flower only brew.

Pitch US-05 or WLP001 (aim to pitch 1 million cells per deg Plato per ml of wort) at 17C let rise to 18C hold for 48 hours then let rise to 20C hold for 5 days or till fermentation complete, crash to 2C for 3 days and keg/bottle.

I use a 40L Mashtun with a false bottom as a the Hop back and use gravity to transfer in, works really well and the smell is amazing!


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