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Citra Sour

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed May 2, 2024

Specifics
Style: Blonde Ale
Brewer: Lon Chubiz
Brew Date: September 14, 2013
Yield: 4 gallons
Color (SRM/EBC): 2/3.9
Bitterness (Calc): 10 IBU (Daniels)
BU/GU: 0.25
Calories: 129 (12 ounces)
Conditioning: Bottles
ABV: 4.7%
ABW: 3.6%
Bottling ABV: 5.2%
Batch No: 12
OG: 1.040
OG (Plato): 9.99° P
Target OG: 1.045
Reading 1: 1.010  (10 days)
FG: 1.005
FG (Plato): 1.28° P
Target FG: 21.000
Real Extract: 2.86° P
App. Atten.: 87.1%
Real Atten.: 71.4%
Status: Bottled
BJCP Style Info: Blonde Ale
O.G.: 1.038 - 1.054
F.G.: 1.008 - 1.013
ABV: 4.2 - 5.5%
Bitterness: 15 - 28 IBUs
Color: 3 - 6 SRM
Info: Easy-drinking, approachable, malt-oriented American craft beer.

Commercial Examples: Pelican Kiwanda Cream Ale, Russian River Aud Blonde, Rogue Oregon Golden Ale, Widmer Blonde Ale, Fuller’s Summer Ale, Hollywood Blonde, Redhook Blonde.
General Information
Method: All Grain

Partial sour mash. 1 lb in 2 qts water. Mashed 152F for 30 minutes. Let cool to RT. Added a small handful of raw malt w/ husks. Wild fermented in plastic pail, covered for 2 days.

Mashed 152F for 90 minutes.

0.5 oz of sea salt at bottling.
Malts and Grains
8.00 pounds German Pilsen Malt (2-Row) 88.9% of grist
0.50 pounds German Carafa I 5.6% of grist
0.50 pounds Weyermann Pale Wheat Malt 5.6% of grist
9.00 pounds Total Grain Weight 100% of grist
Hops
0.50 ounces Styrian Golding 4% Pellets @ 60 minutes
Type: Bittering and Aroma
Use: Boil 		2 AAUs
0.50 ounces Styrian Golding 4% Pellets @ 0 minutes
Type: Aroma
Use: Boil 		2 AAUs
2.20 ounces Other 12%
Use: Dry Hop 		26.4 AAUs
3.20 ounces Total Hop Weight 30.4 AAUs
Boil
Total Boil Time: 60 minutes
Yeast
Name: American West Coast Ale Yeast
Manufacturer: Danstar
Product ID: BRY-97
Type: Ale
Flocculation: High
Attenuation: 71-80%
Alcohol Tolerance: Medium
Temperature Range: 63–75°F
Amount: 12 gr
Water Profile

Brookline, MA

Calicum: 3.7 ppm
Bicarbonate: 10 ppm
Sulfate: 5.4 ppm
Chloride: 17.5 ppm
Sodium: 28.5 ppm
Magnesium: 0.8 ppm
PH: 7.9%
Notes:

From Massachusetts Water Resource Authority - Nov. 2012
Fermentation
Primary: 14 days @ 62° F
Secondary: 7 days @ 62° F
Age: 7 days @ 4° F
Citra Sour
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  Target Actual
Strike Water Amount: 3  
Strike Water Temperature:    
Mash Temperature:    
Mash Time:    
Sparge Water Amount: 5.6  
Sparge Water Temperature:    
Pre-Boil Gravity:    
Pre-Boil Amount: 5.7  
Post-Boil Amount: 4  
Boil Time: 60  
Original Gravity: 1.040 / 10° P  
     
     
     
     
Brew Day Notes
 

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