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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Amber w/ Citra hops
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Old 10-27-2009, 05:52 AM   #1
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Default Amber w/ Citra hops

I came up with this recipe to try out some Citra hops.
Any tips?

8 lbs Pale Liquid Extract
8.0 oz Caramel/Crystal Malt - 40L
12.0 oz Caramel/Crystal Malt - 80L
4.0 oz Melanoiden Malt - 20L
1.0 oz Black Barley - 500L
1 lbs Sugar, Table

1.00 oz Citra [11.00 %] (60 min) Hops 32.8 IBU
1.00 oz Citra [11.00 %] (10 min) Hops 11.9 IBU
1.00 oz Citra [11.00 %] (5 min) Hops 6.5 IBU
1.00 oz Citra [11.00 %] (0 min) Hops -

1 Pkgs California Ale (White Labs #WLP001)

batch size: 5.25 gal
OG: 1.064
FG: 1.015
IBU: 51.2

Kind of an American Red I guess.

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Old 10-27-2009, 06:02 AM   #2
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i would say substitue honey for the table sugar, but i find that table sugar makes it taste cidery. oooh a hoppy honey red, that sounds yummy

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Old 10-27-2009, 06:18 AM   #3
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I would just leave the table sugar out. I've got you at 1.064 OG without it. That'll equal a final gravity of around 1.016 with 6.4%ABV. Adding the one pound of sugar will bring you up to 7.4%-ish, fine if you want to make it an imperial amber, but IMHO not necessary. I would also consider just doing 8oz each of the crystal, or 12oz of the 40L and 8oz of the 80L. Too much of the 80L will see you with a more-brown-than-amber ale.
I am interested to hear how this turns out with the hops schedule. I haven't had a chance to play around with citra hops

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Old 10-27-2009, 06:31 AM   #4
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im just going to make an IPA hop bomb out of these things

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Old 10-27-2009, 09:41 AM   #5
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hopped up ambers are damn good. I just finished an intensely (pliny dry hop inspired) hopped american red ale. It is nice to have a bigger malt profile to back up the intense hop character

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Old 10-28-2009, 01:55 AM   #6
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I decided to cut the sugar out completely. Up the C40 to 12oz, cut the C80 to 8oz. Beersmith gives me a OG of 1.056 now with a FG of 1.013 and still 51 IBU's. I will be brewing this sometime next week.

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Old 10-28-2009, 02:02 AM   #7
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sweet. sounds like a winner

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Old 10-28-2009, 02:23 AM   #8
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One lb of sugar or honey will not make it cidery. If you up it to 40% of the fermentables, then yes, it will probably taste cidery or some-other-lessthangood-y. I use simple sugars to dry out bigger beers with good results. I never had much luck getting a big extract brew much under 1.018 or 1.020, which is pushed me toward all-grain. Just my opinion.

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Old 10-28-2009, 06:32 AM   #9
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Quote:
Originally Posted by s3n8 View Post
One lb of sugar or honey will not make it cidery. If you up it to 40% of the fermentables, then yes, it will probably taste cidery or some-other-lessthangood-y. I use simple sugars to dry out bigger beers with good results.
Do you add it at the end of the boil, or the beginning? I know it will reduce hop utilization a little if added at the beginning. I've added 1lb at the beginning of the boil with other beers before without any cidery taste. I think it helps get the FG down a little on extract brews.

When you say bigger beers, how big?


thanks
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Old 10-28-2009, 11:40 AM   #10
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I add it at the end of the boil, or even as primary fermentation slows. I agree about getting the FG down on extract brews, which is why I wanted to encourage its use without fear of cidery result. When I say big, I mean anything over 1.060. Most of the beers I make are 1.085 - 1.110. I tend to like big full flavor beers, but dont like them sweet. I had a belgian tripel OG 1.095, FG 1.008. It used 2.5 lbs of simple sugar, and I mashed at 148 for 120 minutes.

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