Batch 1 of Mosaic Citra Wheat
| Dates |
| Date Brewed: | 28 May 2016 | Date Racked: | 28 May 2016 | ||
| Date Packaged: | 18 Jun 2016 | Date Ready: | 30 Jun 2016 |
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.040 SG | Maximum OG: | 1.055 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.013 SG |
| Minimum IBU: | 15 IBU | Maximum IBU: | 30 IBU |
| Minimum Color: | 3.0 SRM | Maximum Color: | 6.0 SRM |
| Recipe Overview |
| Target Wort Volume Before Boil: | 8.00 US gals | Actual Wort Volume Before Boil: | 8.00 US gals |
| Target Wort Volume After Boil: | 6.72 US gals | Actual Wort Volume After Boil: | 6.72 US gals |
| Target Volume Transferred: | 6.00 US gals | Actual Volume Transferred: | 6.00 US gals |
| Target Volume At Pitching: | 6.00 US gals | Actual Volume At Pitching: | 6.00 US gals |
| Target Volume Of Finished Beer: | 5.50 US gals | Actual Volume Of Finished Beer: | 5.50 US gals |
| Target Pre-Boil Gravity: | 1.044 SG | Actual Pre-Boil Gravity: | 1.041 SG |
| Target OG: | 1.052 SG | Actual OG: | 1.047 SG |
| Target FG: | 1.013 SG | Actual FG: | 1.012 SG |
| Target Apparent Attenuation:: | 73.9 % | Actual Apparent Attenuation: | 73.8 % |
| Target ABV: | 5.1 % | Actual ABV: | 4.6 % |
| Target ABW: | 4.0 % | Actual ABW: | 3.6 % |
| Target IBU (using Tinseth): | 36.9 IBU | Actual IBU: | 37.7 IBU |
| Target Color (using Morey): | 4.9 SRM | Actual Color: | 4.9 SRM |
| Target Mash Efficiency: | 80.0 % | Actual Mash Efficiency: | 75.4 % |
| Target Fermentation Temp: | 64 degF | Actual Fermentation Temp: | 64 degF |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| Maris Otter | 7lb 0oz | 58.3 % | 4.2 | In Mash/Steeped |
| US Wheat Malt | 5lb 0oz | 41.7 % | 1.5 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| Mosaic | 11.8 % | 0.30 oz | 9.5 | Loose Whole Hops | First Wort Hopped |
| Citra | 12.3 % | 0.50 oz | 10.1 | Loose Whole Hops | 20 Min From End |
| Mosaic | 11.8 % | 0.50 oz | 8.0 | Loose Whole Hops | 15 Min From End |
| Citra | 12.3 % | 0.50 oz | 6.1 | Loose Whole Hops | 10 Min From End |
| Mosaic | 11.8 % | 0.50 oz | 3.2 | Loose Whole Hops | 5 Min From End |
| US Willamette | 5.1 % | 1.00 oz | 0.0 | Loose Whole Hops | At turn off |
| Mosaic | 11.8 % | 1.00 oz | 0.0 | Loose Whole Hops | At turn off |
| Other Ingredients |
| Ingredient | Amount | When |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Single Step Infusion (67C/152F) |
| Step Type | Temperature | Duration |
| Rest at | 152 degF | 60 |
| Mash Notes |
|
MA: 5gal - 7.5g gyp, 1g CC, 3.8ml phos acid 70% SP: 6gal - 9.0g gyp, 1.2g CC, 2.7ml acid Bru'n water est ph: 5.3; actual -- 5.3ish |
| Boil Notes |
| WTF not hard enough? |
| Fermentation Notes |
| 1L starter |
| Packaging Notes |
| 6/6 dry hop 2oz citra |
| Tasting Notes |