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Old 11-09-2012, 09:22 PM   #291
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It is a lot closer to 60 than 90.

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Old 11-13-2012, 06:51 AM   #292
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Yeah, if you follow the recipe there's no way you get 90 IBUs. Mine turned out citrusy and floral with very mild bitterness, probably somewhere in the 50s or 60s.

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Old 11-20-2012, 06:08 PM   #293
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About to go another round with this brew. Came out phenomenally the first time and I was lucky enough to grab two lbs of Citra from the LHBS! Only weeks away from probably the best beer I've ever brewed!

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Old 11-21-2012, 02:18 PM   #294
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Sorry if this has already been mentioned in a previous post.

In the interest of conserving some citra, has anyone tried this using a neutral bittering hop @60min and moved the FWH to 20min? I think I'll brew this one to the T on my first try, but would be interested in trying it with some magnum down the road and see how that goes.

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Old 11-21-2012, 03:40 PM   #295
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Quote:
Originally Posted by mikeyr4444 View Post
Thanks for the recipe Skeezer!

The results:
Are those printed caps? How did you do that?
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Old 11-22-2012, 07:57 PM   #296
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Where are you guys getting the citra from? Can't find it anywhere.

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Old 11-23-2012, 02:41 PM   #297
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Originally Posted by LAbrewer View Post
Where are you guys getting the citra from? Can't find it anywhere.
My LHBS carries it
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Old 11-25-2012, 04:24 AM   #298
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Just brewed a partial mash version of this. Subbed out the first addition for Magnum. So while not a clone, I'm excited for the extra ounce of Citra I was able to split between 15, 10, and 5 minute additions.

Had an OG of 1.072, which Suprises me since this was my first PM. That said I am really happy about keeping my temp constant and am excited to dry hop in a week and half.

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Old 11-26-2012, 08:25 PM   #299
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Bottled my newest go at this one.
It is by far mine and my hop-head friends favorite beer that I make.
Need to tinker with my grain bill as my efficiency jumped for the 60's to high 70's just switching to a bazooka tube.
This one is coming in hot at around 6.9%

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Old 11-26-2012, 08:49 PM   #300
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Quote:
Originally Posted by skeezerpleezer View Post
I don't think the extract version in beersmith accounts for getting any sugars out of the steeping grains. If you hold them at 150-155 or so until conversion, it is basically a mini-mash. Try changing beersmith from extract to PM.
steeping grains will not extract alot of sugar from specialty grains, no matter how long they are mashed because highly kilned specialty malts do not have they neccessary enzymes that a well modified base malt would have to convert the starches to sugar. If that's what you are looking to do, I would throw some 2 row in there and try doing your calculations based on a mini mash.
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