Citra Extra Pale Ale

RECIPE 23L All Grain

MALT/GRAIN BILL

1.95 kg NZ Pale

1.95 kg NZ Pils

450 g  Vienna

400 g Wheat

HOPS SCHEDULE

40 g  Citra at 10 minutes remaining in boil

40 g Citra at whirlpool, at 80 degrees C with a 20-minute rest

180 g Citra at dry hop close to end of fermentation (3 days)

YEAST

Safale 05 or Whitelabs WLP001

DIRECTIONS

Mash the grains at 67°C for 45 minutes to an hour. Sparge the grains with 78 degree C water and top up as necessary to obtain 27L of wort—or more, depending on your evaporation rate. Boil for 75 minutes following the hops schedule.

After the boil, chill the wort to slightly below fermentation temperature, about 20°C. Aerate the wort and pitch the yeast.

Ferment at 20°C, then step up to 21°C when the gravity reaches 1.020.

Batch size: 23L

Brewhouse efficiency: 75%

OG: 1.048

FG: 1.011

IBUs: 30.8

ABV: 4.9