The Smash Citra recipe :
- Color : Pale
- Alcohol content : 5.2%.
- Quantity : 20L
- Bitterness : Present
- Difficulty : Very easy
- Brewing time : 4h
Ingredients :
- 5kg of Malt Pale Ale
- 10g of Houblon Citra
- 90g of Houblon Citra
- 2 Safale US-05 yeast packets
- Water 31.5 L
Brew our Smash Citra recipe step by step
Step 1
If you haven’t already done so, crush your grain.
Step 2
Fill your tank to the “Max” mark. Depending on the model, you’ll have about 25 or 27 liters of water.
Arrange your brew bag as shown in the picture above.
Heat the tank to 72°C.
Pour the crushed grains into the bag and stir well to avoid lumps.
The temperature should drop to 67°C, and hold for 1 hour. To do this, use your thermometer regularly and stir if necessary to homogenize.
Make sure the bag does not come into contact with the bottom of the vat.
Step 3
As you’ll have noticed, you haven’t been able to use all the water volume given in the ingredients. This is normal, as most tanks are a little too small for this brewing method. Don’t worry, the solution is very simple.
In any case, first remove the malt bag. Lift it up, place an oven rack over the vat and simply place the full bag on top. The malt is still full of water, so let it drain quietly.
Meanwhile, simply pour the remaining water into the bag. If you’re keen, you can heat it to 70°C, but this is optional.
At the same time, turn on the heat in your tank to move towards the boiling stage.
Step 4
As soon as your wort boils, start a one-hour timer and immediately add the first 10 grams of Citra.
At 15 minutes from the end of the timer, plunge your cooling coil into the boiling tank. Of course, don’t send cold water, this is simply to sterilize it.
Once the boiling time has passed, turn off the heat, but don’t cool it down yet. You will infuse the remaining Citra for 20 minutes.
Once this time has elapsed, remove the hops and cool to 20°C.
Step 5
When you reach temperature, take the density. It should normally be around 1.050.
Transfer to a fermenter, not forgetting the yeast, close it and leave to ferment at 20°C for 4 weeks.
If you’re so inclined, raise the temperature to 22/23°C for the last 4 days. This optional step ensures that fermentation is complete before bottling.
Final density with this type of yeast should be around 1.010.
Step 6
When bottling, add 5g/l of sugar. To do this, place it in boiling water for a few minutes.