Edit: New version changes (among other smaller things) the hop schedule (10, 5 and 0), and adds Columbus (75mins) for bittering.
Original post
[center]BIABacus Pre-Release 1.3T RECIPE REPORT[/center]In the PDF it says it has an IBU of 70, but BIABacus says 32 (also, 70 is what I got from their Chinook IPA, using double the amount of hops, with similar AA%), so what BIABacus says makes more sense to me.
I changed mash and boil times to 90 minutes because thats what I always use. I'm not sure if their "Caramalt" is what I think it is (I picked Briess Caramel Malt 30L, with an EBC of 80, but I'm just guessing here).
The PDF isn't very specific about the hop schedule, so I use 60, 20 and 10.
Thoughts?
[center]BIAB Recipe Designer, Calculator and Scaler.[/center]
[center](Please visit http://www.biabrewer.info for the latest version.)[/center]
[center]IPA Citra[/center]
Recipe Overview
Brewer: tizoc
Style: IPA Citra
Source Recipe Link:
ABV: 7.4% (assumes any priming sugar used is diluted.)
Original Gravity (OG): 1.068
IBU's (Tinseth): 70
Bitterness to Gravity Ratio: 1.03
Colour: 16.3 EBC = 8.3 SRM
Kettle Efficiency (as in EIB and EAW): 76.5 %
Efficiency into Fermentor (EIF): 65.6 %
Note: This is a Multi-Step Mash - See 'Mash Steps' Below
Times and Temperatures
Mash: 90 mins at 65 C = 149 F
Boil: 90 min
Ferment: 14 days at 19 C = 66.2 F
Volumes & Gravities
(Note that VAW below is the Volume at Flame-Out (VFO) less shrinkage.)
The, "Clear Brewing Terminology," thread at http://www.biabrewer.info/
Total Water Needed (TWN): 26.6 L = 7.03 G
Volume into Boil (VIB): 23.45 L = 6.2 G @ 1.053
Volume of Ambient Wort (VAW): 17.5 L = 4.62 G @ 1.068
Volume into Fermentor (VIF): 15 L = 3.96 G @ 1.068
Volume into Packaging (VIP): 13.89 L = 3.67 G @ 1.012 assuming apparent attenuation of 82.1 %
The Grain Bill (Also includes extracts, sugars and adjuncts)
Note: If extracts, sugars or adjuncts are not followed by an exclamation mark, go to http://www.biabrewer.info (needs link)
94.4% Castle Malting Chateau Pilsen (3 EBC = 1.5 SRM) 4957 grams = 10.93 pounds
1.9% Castle Malting Special B (300 EBC = 152.3 SRM) 101 grams = 0.22 pounds
3.7% Castle Malting Chateau Cara Blond (25 EBC = 12.7 SRM) 194 grams = 0.43 pounds
The Hop Bill (Based on Tinseth Formula)
54.3 IBU Columbus Pellets (16%AA) 26.3 grams = 0.929 ounces at 75 mins
10.1 IBU Citra Pellets (13.5%AA) 16.8 grams = 0.591 ounces at 10 mins
5.6 IBU Citra Pellets (13.5%AA) 16.8 grams = 0.591 ounces at 5 mins
0 IBU Citra Pellets (13.5%AA) 16.8 grams = 0.591 ounces at 0 mins
Mash Steps
Mash Type: Multi-Step Mash - First Step: Saccharifiaction for 90 mins at 65 C = 149 F
Strike Water Needed (SWN): 27.13 L = 7.17 G 65.9 C = 150.6 F
for 5 mins at 172 C = 341.6 F
Miscellaneous Ingredients
0
Chilling & Hop Management Methods
Hopsock Used: N
Chilling Method: Immersion chiller
Fermentation & Conditioning
Fermentation: Safale US-05 for 14 days at 19 C = 66.2 F
Secondary Used: N
Crash-Chilled: N
Filtered: N
Req. Volumes of CO2: 2.2
Condition for 14 days.
Special Instructions/Notes on this Beer