Red X Citra SMASH

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1. Water:
   • 19 liters in the fermenter
   • Mash for 60 minutes with 19 liters at 62°C
   • Mash for 15 minutes at 68°C
   • Mash for 1 minute at 78°C
   • Sparge up to 24 liters at 80°C
   • 1/2 tablet of Protofloc, boil for 15 minutes
   • Boil for 60 minutes
2. Grain bill:
   • 4.0 kg BESTMALZ Red X malt, milled yesterday at 1.40 mm
3. Hops:
   • 25 g Citra, 12.5% alpha acids, boil for 60 minutes
   • 75 g Citra, dry hopping for 3 days pending
4. Yeast:
   • SafAle US-05 yeast
5. Parameters:
   • 70% efficiency
   • Measured 1046 OG with Brix refractometer
   • 1010 FG pending
   • 4.7 % ABV pending