VApatriot
Well-Known Member
Here is my set-up for mashing and sparging while I was brewing a nice Citra Pale Ale recipe I got from a work colleague. I didn't take any pictures of the boil 'cause boiling is boiling. I brewed this on March 15th and bottled it on Easter Sunday. It's too young to try just yet but I think it should be really good. Turns out I overshot my OG a little and it ended up at 1.068 and the FG ended up at 1.014. I'll post a picture of a glass of it when I try it.
Here is the recipe:
Citra Pale Ale
Recipe Type: All Grain
Yeast: White Labs California Ale Yeast - WLP-001
Yeast Starter: Yes (1200 ml H2O 120gm light DME)
Batch Size (Gallons): 5.0
Target Original Gravity: 1.063
Target Final Gravity: 1.012
IBU: 55.98
Boiling Time (Minutes): 60
Color: 8.66? SRM
Primary Fermentation (# of Days & Temp): 7 - 14 days @ 65 degrees F
Secondary Fermentation (# of Days & Temp): 7 - 14 days @ 65 degrees F
Boil Size: 6.50 gal.
Collected Volume: 5.25 gal.
Actual OG: 1.068 SG
Actual FG: 1.012 SG
Boil Time: 60 Minutes
Ingredients
Grain Bill:10 lb. 4 oz. Pale Malt, Marris Otter US
10 oz. Carmel / Crystal Malt 40L
10 oz. Munich Malt
8 oz. Wheat Malt
Hop Schedule:
0.50 oz. Citra [14.5%] (60 min)
0.80 oz. Citra [14.5%] (30 min)
0.50 oz. Citra [14.5%] (steep 5 min )
2.00 oz. Citra [14.5%] (dry hop)
Yeast:
1 Vial White Labs California Ale (WLP-001)
- Use 1+ gal. foundation water to get to top of false bottom in mash tun
- Use 3 ¾ gal. mash water
- Use 4 ½ gal. sparge water
- Mash at 152 degrees F. for 60 minutes.
- Mash out at 168 degrees F. for 10 minutes
- Sparge water temp 168.0 degrees F.
Here is the recipe:
Citra Pale Ale
Recipe Type: All Grain
Yeast: White Labs California Ale Yeast - WLP-001
Yeast Starter: Yes (1200 ml H2O 120gm light DME)
Batch Size (Gallons): 5.0
Target Original Gravity: 1.063
Target Final Gravity: 1.012
IBU: 55.98
Boiling Time (Minutes): 60
Color: 8.66? SRM
Primary Fermentation (# of Days & Temp): 7 - 14 days @ 65 degrees F
Secondary Fermentation (# of Days & Temp): 7 - 14 days @ 65 degrees F
Boil Size: 6.50 gal.
Collected Volume: 5.25 gal.
Actual OG: 1.068 SG
Actual FG: 1.012 SG
Boil Time: 60 Minutes
Ingredients
Grain Bill:10 lb. 4 oz. Pale Malt, Marris Otter US
10 oz. Carmel / Crystal Malt 40L
10 oz. Munich Malt
8 oz. Wheat Malt
Hop Schedule:
0.50 oz. Citra [14.5%] (60 min)
0.80 oz. Citra [14.5%] (30 min)
0.50 oz. Citra [14.5%] (steep 5 min )
2.00 oz. Citra [14.5%] (dry hop)
Yeast:
1 Vial White Labs California Ale (WLP-001)
- Use 1+ gal. foundation water to get to top of false bottom in mash tun
- Use 3 ¾ gal. mash water
- Use 4 ½ gal. sparge water
- Mash at 152 degrees F. for 60 minutes.
- Mash out at 168 degrees F. for 10 minutes
- Sparge water temp 168.0 degrees F.