LoloMT7
Well-Known Member
So I asked a local brewery in my area for a recipe for their Honey Citra they used to make. It was amazing and I miss it so bad. They replied and gave me the recipe and I wanted to share : )
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Here are the percentages of the malts we used for the regular Honey Citra Ale. The Percentages should be easier for you to scale back to 5 or 10 gallon batches.
Drop some by once they are ready.
Cheers
56% Montana grown 2-row pale malt
29% Gambrinus Honey malt
7.5% Munich 10L malt
7.5% Vienna malt
47 IBU's
CTZ-90 min.,Cascade-30 min., Citra-0 min., Citra dry hop. We used 1/2lb/bbl.
Mash at 150, OG is around 1.065.
How long to dry hop depends on the temp of your fermenter.
The best temp to get the job done in 1 week would 55 deg.
--------------------------------------------------
Here are the percentages of the malts we used for the regular Honey Citra Ale. The Percentages should be easier for you to scale back to 5 or 10 gallon batches.
Drop some by once they are ready.
Cheers
56% Montana grown 2-row pale malt
29% Gambrinus Honey malt
7.5% Munich 10L malt
7.5% Vienna malt
47 IBU's
CTZ-90 min.,Cascade-30 min., Citra-0 min., Citra dry hop. We used 1/2lb/bbl.
Mash at 150, OG is around 1.065.
How long to dry hop depends on the temp of your fermenter.
The best temp to get the job done in 1 week would 55 deg.