Thai Coconut Citra Pale Ale - Maeon Craft Recipe

gistfile0.txt

# 🥥🍺 Thai Coconut Citra Pale Ale

> **Maeon Craft Workshop Recipe** | 2026-01-31
> Based on CPA-001 with Sabro coconut addition

## Quick Stats

| Stat | Value |
|------|-------|
| **Style** | American Pale Ale (Thai Twist) |
| **ABV** | 5.5% |
| **IBU** | 35 |
| **Batch** | 25 L |
| **System** | Hopcat 65L |

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## 📊 Full Recipe

| Category | Item | Value |
|----------|------|-------|
| **GRAVITY** | OG | 1.051 |
| | FG | 1.010 |
| **WATER** | Mash | 25.46 L |
| | Sparge | 11.08 L |
| | Total | 36.54 L |
| **MALT** | Inter Pale Malt | 5.45 kg (95.6%) |
| | Caramunich I | 250 g (4.4%) |
| | **Total** | **5.7 kg** |
| **HOPS** | 60 min - Citra 13.4% | 8.2 g → 13 IBU |
| | 30 min - Citra 13.4% | 7.3 g → 7 IBU |
| | 0 min - Citra 13.4% | 45.5 g → 12 IBU |
| | ⭐ Hop Stand 70°C - **Sabro** 15% | **50 g** → 3 IBU 🥥 |
| | ⭐ Dry Hop Day 7 - **Sabro** 15% | **50 g** 🥥 |
| | **Total** | **161 g** |
| **MASH** | Mash | 65°C × 60 min |
| | Mash Out | 75°C × 10 min |
| **YEAST** | Fermentis US-05 | 1 pkg |
| **FERMENT** | Primary | 18°C × 14 days |

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## 🥥 Why Sabro = Coconut?

Sabro hops contain high levels of **Lactones** - the same compounds found in real coconuts:

| Compound | Found In | Aroma |
|----------|----------|-------|
| γ-Lactone | Coconut, Sabro | Creamy coconut |
| δ-Lactone | Peach, Sabro | Peachy, creamy |
| Massoia Lactone | Coconut, Sabro | Strong coconut |

**Important:** Add at LOW temperatures (≤70°C or dry hop) to preserve lactones!

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## 📋 Brew Steps

### 1. Mash (60 min)
- Heat 25.46L to 68-70°C
- Add grains, target 65°C
- Hold 60 min

### 2. Mash Out
- Raise to 75°C × 10 min

### 3. Sparge
- 11.08L at 75-78°C

### 4. Boil (60 min)
| Time | Action |
|------|--------|
| 60 min | Add 8.2g Citra |
| 30 min | Add 7.3g Citra |
| 0 min | Flame out → 45.5g Citra |

### 5. Hop Stand 🥥
1. Cool to **70°C** (not 80°C!)
2. Add **50g Sabro**
3. Whirlpool 10 min

### 6. Chill & Pitch
- Chill to 18-20°C
- Pitch US-05

### 7. Fermentation
- 18°C × 14 days

### 8. Dry Hop 🥥
- Day 7: Add **50g Sabro**
- Continue 5-7 more days

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## 🌴 Flavor Profile

| | |
|---|---|
| **Aroma** | 🥥 Thai Coconut + 🍊 Orange + 🥭 Mango |
| **Taste** | Creamy, Tropical, Refreshing |
| **Pairs With** | Thai food, hot weather, poolside |

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## 🔬 IBU Calculation Note

Using Tinseth formula with temperature adjustment:
- Hop Stand at 70°C = lower isomerization
- Same IBU, more aroma!

Calculator: `ψ/lab/ibu-calculator.ts`

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> **"Sabro + Citra = Thai Coconut Paradise"** 🥥🍊🌴

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