CITRA IPA All Grain 1 11.0 14.3 60 72.0 1.059 1.01 15 59 6.4 1 21 19.0 30 18.0 2.3 18.0 8 EBC Malt Pale Ale Bio Malterie du Château Grain 2.3 8 81.0 3 EBC Flocons de froment Grain 0.3 3 77.0 25 EBC Malt Munich Malterie du Château Grain 0.3 25 80.0 Challenger 0.01 7.2 Boil 60 Citra 0.025 13.0 Boil 10 Citra 0.02 13.0 Aroma 20 Citra 0.035 13.0 Dry Hop 5760 US West Coast Suitable for American Style Pale Ales, American Double IPAs, American Style Imperial Stouts and more. A top-fermenting ale strain suitable for American style ales. This yeast produces an exceptionally clean flavour, ideal for when you want the hop character to really punch through. Technical Characteristics YEAST CLASSIFICATION: Saccharomyces cerevisiae RECOMMENDED TEMPERATURE RANGE: 18 - 23°C (64 - 73°F) KILLER FACTOR: Sensitive PERFORMANCE CHARACTERISTICS: 5- high, 1- low ATTENUATION: 77 - 85% FLOCCULATION RATE: 4 COMPACTION: 3 VIABLE YEAST CELLS: >5 x 10 9 cells per gram DRY WEIGHT: 93 – 96% WILD YEAST: <1 per 10 6 cells TOTAL BACTERIA: <1 per 10 6 cells GMO STATUS: GMO Free Observable traits AROMA CHARACTERISTICS: A very neutral strain even when fermented in higher gravity worts and warmer temperatures. Tangy citrus and pine hop aromas will be enhanced, as well as toasted and dark malt aromas. FLAVOUR/MOUTHFEEL CHARACTERISTICS: Beers fermented with this strain will finish dry and crisp. This strain is at its best in hop prominent American style ales. Very light ales may turn out a bit stripped, thin or astringent if care is not taken with the mash temperature and avoiding over-extraction. Acidity is moderately high, boosting hop flavours and creating a clipped finish. HIGHER ALCOHOL BEERS: Remaining very neutral, this strain excels in strong ales with simple malt bills. Alcohol will be a dominant flavour and aroma constituent, and may be quite warming but not harsh. US West Coast Yeast 0.011 TRUE M44 Mangrove Jack's 81.0 Cible ébullition : 13.5l Rétention 0.9l/kg = 2l Objectif empâtage + rinçage 16l : empatage 10l rinçage 6l Empâtage : 10l BIAB + rinçage 6l 5.4 75.0 Mash In Temperature 70 66 enzymes Temperature 10 76