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Old 01-02-2013, 02:32 AM   #111
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I finally kegged my batch on Sunday. I used LME instead of dry. My batch sat in primary for about six weeks and spent three weeks on the dry hop due to time constraints. I never dry hop that long, but it didn't seem to have any I'll effects. It tasted pretty damn good! Should have a better idea early next week how it is with some fizz! I don't think this recipe will let anyone down!

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Old 01-02-2013, 06:18 AM   #112
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Just brewed my batch yesterday. Got to try out my new 9 gallon bayou kettle, banjo burner, and 50 ft stainless wort chiller. I ended up with a 21 minute boil with 6.2 aau cascade. With the new equipment, it cut my brewing time in half. I ended up making it a 3+ hour ordeal, but I also made and ate dinner and before transferring to my carboy. This was also my first time doing a full extract boil, I will need to learn how full vs partial boils affects the quality of beer, but I also plan on moving to all grain soon.

The only other main difference on this batch is that I used Danstar BRY-97 American West Coast Ale yeast. My brewstore said it was new and will highlight the hops. That's the point of this recipe it seems.

30 hours later and it's fermenting away nicely. Color is opaque light brown, was expecting something different, but that's what it is. I for got whirlfloc, but left most of the trub behind.

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Old 01-05-2013, 05:51 PM   #113
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Brewing this right now using Citra and I only had 5 lbs of DME....

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Old 01-05-2013, 07:21 PM   #114
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Even though a 15 min boil is an easy brew day, I still had a few mishaps....1. I thought I had my alarm set fot 170, and then I would take the grains out, but I accidentally turned off the alarm. By the time I check on the grains, it was at 180! Yikes!
Mistake 2 was i decided to use my 7 gal kettle, The wort literally jumped out of the kettle once I added the hops!
My only real concern is that I hope I don't get any astringency for the steeped grain being at 180. I don't think they were at that temp for very long since I was heating up at the time. (Maybe a couple of minutes above 170)

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Old 01-05-2013, 11:48 PM   #115
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Going to brew this again tonight, all DME and using s-04. Going to throw in a twist: some coriander and orange peel in the boil.

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Old 01-06-2013, 01:13 AM   #116
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Quote:
Originally Posted by ArizonaGoalie
Going to brew this again tonight, all DME and using s-04. Going to throw in a twist: some coriander and orange peel in the boil.
Keep us posted I like the sound of this.
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Old 01-06-2013, 01:23 AM   #117
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Quote:
Originally Posted by Supergus
Even though a 15 min boil is an easy brew day, I still had a few mishaps....1. I thought I had my alarm set fot 170, and then I would take the grains out, but I accidentally turned off the alarm. By the time I check on the grains, it was at 180! Yikes!
Mistake 2 was i decided to use my 7 gal kettle, The wort literally jumped out of the kettle once I added the hops!
My only real concern is that I hope I don't get any astringency for the steeped grain being at 180. I don't think they were at that temp for very long since I was heating up at the time. (Maybe a couple of minutes above 170)
I wouldn't worry about your grains getting to 180. I would bet you won't see any kind of difference at all. Boil overs suck, but they happen from time to time too. I think you will be all good. Keep us posted!!!!
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Old 01-06-2013, 01:32 AM   #118
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Thanks for the vote of confidence tcory. I am pretty excited about the Citra! I love the smell of them! Never brewed with them before...

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Old 01-06-2013, 04:50 AM   #119
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Quote:
Originally Posted by chemdoc

I've been thinking of trying the same. Post the recipe you decide on when you give it a try (if you don't mind, of course). I would like to see what you come up with.
Ok so I brewed this last night. Bubbling very nicely right now as I type this.

Steep - 2 gallons
Boil - 4 gallons
Post Boil - 3.8 gallons (so a little bit more than 3.5)

11oz Crystal 60
4LB Golden Light DME
2oz Corn Sugar

1.3 oz Citra (14.1a%) @ 15 min
.55 oz Citra @ 10 min
.35 oz Citra @ 5 min
.35 oz Citra @ Flameout

1/2tsp Irish Moss @ 10 min

Pitched rehydrated Nottingham Yeast.

OG - 1.050 (although my thermometer broke moments before so I don't know the temp of the wort to make the proper adjustment)

Going to ferment in 5gal glass carboy until gravity stays same for three days, then dry hop 1oz Citra for 7 days. All just in the primary.

Had a couple mistakes. The one listed above about the temperature of my wort sample for measuring OG. Also forgot to put grain bag or strainer over funnel when pouring wort into carboy. I'll just tie a grain bag to the end of my auto-syphon when I rack to keg.

Took me a little over two hours counting clean up. Could probably get this done in under two hours with wort chiller though.
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Old 01-06-2013, 04:58 AM   #120
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Quote:
Originally Posted by Supergus
Thanks for the vote of confidence tcory. I am pretty excited about the Citra! I love the smell of them! Never brewed with them before...
Definitely keep us posted on the citra. I just bought a pound and would love to try it in an APA. I just used citra in the kettle for the first time recently in an IPA. It has been great as a dry hop though!!!!
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