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Old 10-23-2009, 11:49 PM   #1
chefchris
 
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63 IBUs
1.054 (this is based on no sparge for all you geeks that were running to their calculators to tell me what numbers you're coming up with)

15 lbs Vienna

1.5 oz Citra FWH
.25 oz Citra 60 min
1 oz Citra 20 min

1 to 2 oz Citra Dry Hop

Mash at 152F

US-05


What do you think, sirs?
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Old 10-24-2009, 05:19 AM   #2
Yankeehillbrewer
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What's your batch size? 15lbs is a lot to just get 1.054. Seems like a waste of about 5lbs of grain. Guess i need to read up on no sparge.

 
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Old 10-24-2009, 05:47 AM   #3
Scut_Monkey
 
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Is this no chill? Just for hop schedule factors.

 
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Old 10-24-2009, 05:50 AM   #4
weirdboy
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What's the AA% on the Citra?

 
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Old 10-24-2009, 05:56 AM   #5
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I think I'd like to drink that, sir.
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Old 10-24-2009, 10:00 AM   #6
chefchris
 
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Quote:
Originally Posted by Yankeehillbrewer View Post
What's your batch size? 15lbs is a lot to just get 1.054. Seems like a waste of about 5lbs of grain. Guess i need to read up on no sparge.
5.25 gallons. I work at the LHBS so I'm not worried about cost.

Quote:
Originally Posted by Scut_Monkey View Post
Is this no chill? Just for hop schedule factors.
Yes, it is no chill. I never post what my actual hop schedule is when I post a recipe as 99% of people here chill rapidly.

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Originally Posted by weirdboy View Post
What's the AA% on the Citra?
Ours are 11.1 AA.
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Old 10-24-2009, 03:11 PM   #7
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Well I might take the addition at 20 and put it at 10 and 5 to get some more of those lemon flavors, hell I might even get rid of the 60min addition all together and put that in at the end as well. 15lbs of vienna is a lot, traditionally I think of SMASH beers as more like session beers but why not make a big beer. The IBUs should balance the maltiness but it's not going to be terribly bitter with that grain bill. With a SMASH typically I think you want to showcase the hops so doing later additions is probably a good idea especially if your doing no chill, you might even consider doing flameout additions because of no chill.
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Old 10-24-2009, 03:20 PM   #8
chefchris
 
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Quote:
Originally Posted by farmbrewernw View Post
Well I might take the addition at 20 and put it at 10 and 5 to get some more of those lemon flavors, hell I might even get rid of the 60min addition all together and put that in at the end as well. 15lbs of vienna is a lot, traditionally I think of SMASH beers as more like session beers but why not make a big beer. The IBUs should balance the maltiness but it's not going to be terribly bitter with that grain bill. With a SMASH typically I think you want to showcase the hops so doing later additions is probably a good idea especially if your doing no chill, you might even consider doing flameout additions because of no chill.
If I split and do 10 and 5 then those convert to FWH and Dry Hop in No Chill, both of which I'm already doing. A 20 minute addition is just like a flameout in no chill. I turn off the burner and throw them in, but they are hotter for much longer. It's the last point that a no chill brewer can add hops to the boil.

And like I said, I'm doing a no sparge so it only calculates to 5% ABV.
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Old 10-24-2009, 05:49 PM   #9
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I think it looks good. You would be the best at determining if the hop bill is what it should be and if it will actually work in the no chill scenario. If it were me I might mash at a slightly higher temp say 154 but that's a rather small difference. What temp do you plan to ferment at?

 
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Old 10-24-2009, 06:09 PM   #10
chefchris
 
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Quote:
Originally Posted by Scut_Monkey View Post
I think it looks good. You would be the best at determining if the hop bill is what it should be and if it will actually work in the no chill scenario. If it were me I might mash at a slightly higher temp say 154 but that's a rather small difference. What temp do you plan to ferment at?
I was debating on the mash temp. I decided to go with S04 after I posted this and figured a little lower mash temp would help with the fermentables since the attenuation is less with that yeast.
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