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Old 06-25-2013, 01:43 AM   #1
braineater2448
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Default Citra Pale Ale and Late DME/LME

So, I'm very new to homebrewing, but I'm going to attempt to brew a Citra Pale Ale. I can post the exact recipe later, but my question may be able to be answered without the recipe.

I've been reading a lot on adding some malt extract to the end of the boil instead of all at once in the beginning (especially for light colored beers like IPAs/Pale Ales). I have a few questions regarding this process.

1. I'm using DME and LME in this recipe. Which one do I add late in the boil?

2. Should I add the late extract at flameout or 15 mins? Or another time?

3. How much should I save for late in the boil? Go half and half? 25% at the start and 75% late?

If it is any use, I have 5 oz of Citra pellets (to be added throughout the boil) and 3 oz of Citra leaf hops for dry hopping.

Thanks for the help. I know there is a lot of information in these forums regarding this, but I couldn't quite find the answer to these specific questions.

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Old 06-25-2013, 04:49 PM   #2
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i only use DME in my ales now. but i used to do the LME first then more of the LME and DME at the end 5min or at flameout... 25% at the begining then add the other at the end of boil..5 0z seems like a lot for a pale ale depending on your grain bill..even one ounce at 60 packs a punch...but again depends on your recipe...

good luck man post updates when youre done

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Old 06-25-2013, 08:03 PM   #3
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I generally add 25% of extract at 60min then 75% at flameout and stir like crazy to make sure it gets mixed in.

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Old 06-25-2013, 08:24 PM   #4
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Quote:
Originally Posted by timrox1212 View Post
I generally add 25% of extract at 60min then 75% at flameout and stir like crazy to make sure it gets mixed in.
Wouldn't all of this 'stirring like crazy' be bad because the wort is still really hot? I'm referencing Palmer's book here
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Old 06-25-2013, 11:14 PM   #5
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Well I mean not to make I bubble. Just to make sure it dosent stick. I've never had any problems or oxidization.

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Old 06-26-2013, 12:45 AM   #6
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What do you guys think of this recipe? (I modified the original). Im going to do a 3gal concentrated boil.

Fermentables:
3 lbs Golden Light Dry Malt Extract (60 min)
3.3 lbs Golden Light Liquid Malt Extract (15 min)

Specialty Grain:
1 lb Weyermann Munich 1
0.75 lb Briess Caramel 20

Hops:
1oz Citra (60 min)
1oz Citra (30 min)
1oz Citra (10 min)
1oz Citra (5 min)
1oz Citra (1 min)
3oz Citra (dry hopped)

Yeast:
Wyeast 1056 American Ale

I'm not sure what the estimated OG and FG are (I don't have BeerSmith up and running). I want the alcohol to be around 5-6% and IBU around 60.

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Old 06-26-2013, 12:20 PM   #7
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At a glance, your hop additions look like more than 60 ibu. Did you run this through any recipe calculators?

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Old 06-26-2013, 12:40 PM   #8
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Quote:
Originally Posted by JohnSand View Post
At a glance, your hop additions look like more than 60 ibu. Did you run this through any recipe calculators?
Yea I ran it through last night after I posted the recipe. I think I'll change the schedule to something along the lines of:

3lb Golden Light DME at 60 mins
0.5oz at 60 min
3.3lb Golden Light LME at 15 mins
1oz at 15
1oz at 10
1oz at 5
1oz at 1

Thoughts?
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Old 06-26-2013, 01:11 PM   #9
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Add 2lbs of the DME to the wort from the grain steep for the one hour boil. When the wort gets past the hot break & boils,add bittering addition. I'd do 1oz at 20,10 & 3 monutes left. Save the rest for another time,save for an ounce or so dry hop. Add the remaining DME & LME quickly at flame out. I do this,& get lighter color & cleaner flavor. Since the wort is still boiling hot at flame out,& pasteurization happens about 160F,you'll be fine with flame out late additions.

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Old 06-26-2013, 10:13 PM   #10
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What are your thoughts on this?

Specialty Grain:
1 lb Weyermann Munich 1
0.75 lb Briess Caramel 20

60 min:
2 lbs Golden Light Dry Malt Extract
0.5 oz Citra

15 mins:
1 lb lbsGolden Light Dry Malt Extract
3.3 lbs Golden Light Liquid Malt Extract
1 oz Citra

5 mins:
1 oz Citra

1 min:
1 oz Citra

Dry hop:
3 oz Citra

Est OG: 1.053
IBU: 61.3
Color: 6.5
Est ABV: 5.3
Est FG: 10.013

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