Citra Mosaic Red IPA

20 Mar 2021

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1. Water:
   • 20 liters in the fermenter
   • Mash for 60 minutes with 19 liters at 67°C
   • Mash for 15 minutes at 72°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 80°C
   • 1/2 tablet of Protofloc, boil for 10 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 5.0 kg CHÂTEAU PALE ALE malt, bought from true.beer milled today at 1.40 mm
   • 0.5 kg Viking Caramel 150 malt
   • 0.1 kg Viking Caramel 400 malt
3. Hops:
   • 50 g Citra, 13% alpha acids, boil for 30 minutes
   • 25 g Citra, dry hopping
   • 100 g Mosaic, dry hopping
4. Yeast:
   • SafAle US-05 yeast
5. Parameters:
   • 70% efficiency
   • Measured 1063 OG with Tilt hydrometer
   • 1018 FG
   • 6.0 % ABV

Note: It seems a little bit brownish with these grains