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Old 03-01-2013, 05:44 PM   #91
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Default Sparge Temp question


what sparge temp did you use, i am brewing it this weekend

Jim

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Originally Posted by FATC1TY View Post
Here's a really close clone of the Citra Pale Ale from Oddsides, in Grand Haven, Michigan. Very close to what I remember it tasting like.

It's a fantastically, easy drinking, ultra flavorful Pale Ale. These guys make one of the best Pale's I've ever had, and the Brewer, and the Brewery are TOP NOTCH. The Headbrewer gave me some "direction" in designing/guessing the recipe, and it helped me greatly. I believe this one is very close to the original, and if anything makes a fantastic, easy drinking beer that is good to the last drop!

Mash @ 152* for 60 minutes.

11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 88.0 %
12.0 oz Wheat, Flaked (1.6 SRM) Grain 2 6.0 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3 4.0 %
4.0 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 2.0 %
1.00 oz Citra [13.40 %] - Boil 15.0 min Hop 6 21.3 IBUs
0.28 tsp Irish Moss (Boil 10.0 mins) Fining 7 -
1.00 oz Citra [13.40 %] - Boil 10.0 min Hop 8 15.6 IBUs
0.50 oz Citra [13.40 %] - Boil 5.0 min Hop 9 4.3 IBUs
0.50 oz Citra [13.40 %] - Boil 1.0 min Hop 10 0.9 IBUs
1.50 oz Citra [13.40 %] - Flameout 0.0 min Hop 11 0.0 IBUs
2.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 -
1.10 tsp Yeast Nutrient (Boil 10 min) Other 13 -
2.00 oz Citra [12.00 %] - Dry Hop 0.0 Days Hop 14 0.0 IBUs

NOTE: The recipe has been altered since version 1. The FWH/60 min addition is deleted for the raised 15/10min addition for more flavor, and the same amount of IBU's this beer should be.

Ferment it out cool, around 66-67*F.

It's a great tasting, balanced, and fruity Pale Ale. If you hate Citra, you are in the wrong place. The wheat is what gives this beer the slightly creamier, heavier mouthfeel that makes you love it. The lacing and head on the beer are perfect. So refreshing!



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Old 03-02-2013, 09:12 PM   #92
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what sparge temp did you use, i am brewing it this weekend

Jim

178*.. Doesn't really matter to be honest with it. I normally sparge at 178-180 all the time.
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Old 03-03-2013, 08:59 PM   #93
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Other people's kids....

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Old 03-04-2013, 01:31 AM   #94
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Gonna brew this one asap! sounds delicious!

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Old 03-16-2013, 03:35 AM   #95
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Any suggestions for introducing a hop back in the loop between the kettle and chiller/carboy? Same hop amount as the flame out addition?

At flame out I have my setup pumping through a plate chiller immediately and into the carboy so the hops wouldn't be sitting in the kettle more than a couple of minutes after flameout. My thinking is just throw those hops into the hopback and run it in between kettle and chiller.

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Old 03-16-2013, 02:44 PM   #96
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Any suggestions for introducing a hop back in the loop between the kettle and chiller/carboy? Same hop amount as the flame out addition?

At flame out I have my setup pumping through a plate chiller immediately and into the carboy so the hops wouldn't be sitting in the kettle more than a couple of minutes after flameout. My thinking is just throw those hops into the hopback and run it in between kettle and chiller.
Why not loop back and return into the kettle for a bit, and do the hopstand for 10 minutes or so?

I don't have a set up like that, but would intensify the aroma, and you'd be able to use less hops as you'd better utilize it.
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Old 03-22-2013, 08:52 PM   #97
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I would actually say the wheat grist, with the layered crystal tosses off the shaper lychee fruit- grapefruit bite back a bit. It's much mellowed, a very smooth Citra flavor. I think it highlights the aroma, and the flavor of Citra very well, without being so wildly hoppy and intense, yet still has the intense flavor of Citra that everyone so much loves.
Would you think using Rahr's Red Wheat instead of flaked would add too much color? Possibly back of on one or both the Crystal malts to compensate? Thanks, and what a beautiful beer. I have bookmarked it, and I am careful to only keep keepers.
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Old 03-23-2013, 02:03 PM   #98
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Am I reading the recipe right that there are no 60 minute hops additions? I was trying to follow along with the changes and I'm getting confused now. I'm going to the LHBS to buy the ingredients today so hopefully someone can help me out!

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Old 03-23-2013, 09:03 PM   #99
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Nevermind...plugged it into beer smith and I get it now.

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Old 03-24-2013, 03:23 PM   #100
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Would you think using Rahr's Red Wheat instead of flaked would add too much color? Possibly back of on one or both the Crystal malts to compensate? Thanks, and what a beautiful beer. I have bookmarked it, and I am careful to only keep keepers.
You could try it. The recipe has been tossed around to the head brewer, and he said it's true to form.

He uses actually LESS hops than this recipe, but only because he gets better efficiency due to brewing on a larger system ( and probably more talent than us hombrewers.. ).

It would be worth trying, I think it would add too much color, but you could drop the C60, and use all C40 and try it. I did the C60 for color mainly, if it were all C40, I seriously doubt it would change the recipe at all.
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