Rainhard
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- Dec 5, 2011
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Was hoping to get some input on this Citra IPA recipe I formulated. This was my first batch using my new corona mill, and to my surprise, I only hit 50% Efficiency! Don't know what happened. I thought the grain looked milled enough. Because of the low efficiency, I had to add 1lb corn sugar during the boil.
I added fresh cut Pineapple to the boil with 10 min left (about eight 1-inch cubes). 5 gallon batch. Chilled with immersion chiller to 70 degrees F. pitched rehydrated yeast at 70 degrees and fermented at 64 degrees ( increased to 68 degrees during vigorous fermenting).
% LB OZ MALT
78% 10 0 Canada Malting Canadian 2-Row
8% 1 0 Corn Sugar (Dextrose)
5% 0 10 Munich Malt
4% 0 9 Caramel/Crystal Malt - 70L
3% 0 7 Cara-Pils/Dextrine
1% 0 2 Caramel/Crystal Malt - 40L
HOP SCHEDULE
Boil 60 mins 0.75 Magnum pellet 13.1
boil 20 mins 0.5 Citra pellet 13.4
boil 10 mins 0.25 Citra pellet 13.4
boil 5 mins 0.25 Citra pellet 13.4
boil 1 min 0.25 Amarillo pellet 7.0
boil 1 min 0.25 Citra pellet 13.4
dry hop 7 days 0.25 Amarillo pellet 7.0
dry hop 7 days 0.75 Citra pellet 13.4
OG - 1.052
Eff. 52%
9 SRM
Est ABV - 5.5%
Safale US-05 Dry Yeast
Any thoughts?? What is going to be the effect of only getting 50% brewhouse efficiency? less flavor?
thanks
I added fresh cut Pineapple to the boil with 10 min left (about eight 1-inch cubes). 5 gallon batch. Chilled with immersion chiller to 70 degrees F. pitched rehydrated yeast at 70 degrees and fermented at 64 degrees ( increased to 68 degrees during vigorous fermenting).
% LB OZ MALT
78% 10 0 Canada Malting Canadian 2-Row
8% 1 0 Corn Sugar (Dextrose)
5% 0 10 Munich Malt
4% 0 9 Caramel/Crystal Malt - 70L
3% 0 7 Cara-Pils/Dextrine
1% 0 2 Caramel/Crystal Malt - 40L
HOP SCHEDULE
Boil 60 mins 0.75 Magnum pellet 13.1
boil 20 mins 0.5 Citra pellet 13.4
boil 10 mins 0.25 Citra pellet 13.4
boil 5 mins 0.25 Citra pellet 13.4
boil 1 min 0.25 Amarillo pellet 7.0
boil 1 min 0.25 Citra pellet 13.4
dry hop 7 days 0.25 Amarillo pellet 7.0
dry hop 7 days 0.75 Citra pellet 13.4
OG - 1.052
Eff. 52%
9 SRM
Est ABV - 5.5%
Safale US-05 Dry Yeast
Any thoughts?? What is going to be the effect of only getting 50% brewhouse efficiency? less flavor?
thanks