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Old 07-06-2011, 04:09 PM   #11
jim_reaper1066
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Jan 2010
Fredericton, N.B.
Posts: 183
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Finally got around to brewing this a few weeks back. I was impatient (and all my taps were dry) so I kegged with the dry hops after 2 weeks and put it under CO2. MAN THIS BEER ROCKS! Some people might not like the unique mango/orange tast of citra hops but I love it. Missed my numbers a little bit and wound up with a 6.5% abv beer using S-04.

 
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Old 07-22-2011, 02:41 AM   #12
rockgeek
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Nov 2010
Portland, OR
Posts: 14

Brewed a GREAT citra pale recently... agree that citra needs a slight malt backbone. I used maris otter, delicious.

 
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Old 07-25-2011, 03:25 PM   #13

I've done a rye citra pale ale with American ale II yeast and honey during the primary. Super good beer! I only gave one 6 pack away since I drank it all myself lol. The am. II gave it a nice fruity backbone that attenuated lower to keep the malt taste there. Still one of my favs by far.

 
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Old 08-03-2011, 02:44 AM   #14
pickles
 
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Feb 2008
Columbus
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Any updates on batches that are comets ?
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Old 09-02-2011, 12:20 AM   #15
g-star
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Feb 2010
PA
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Quote:
Originally Posted by ThompsonGunner View Post
Brewed this recipe yesterday. Substituted in a Belgium yeast to create a Citra-Belgique. Will followup in a month and let you know how it turned out.
Belgium = noun.

Belgian = adjective

 
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Old 09-26-2011, 03:11 AM   #16
voltin
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Jul 2011
Lubbock, TX
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I brewed this one up a couple of weeks ago (dropped in the dry hops today.) My only deviations from the recipe are subbing Cenennials for Citras (my LHBS didn't have any), and Wyeast 1056 for WLP001. My hydrometer sample tasted awesome, can't wait to try it a couple of weeks from now when it is carbed.

Reason: yeast

 
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Old 11-11-2011, 03:06 AM   #17
eastoak
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Jan 2011
oakland, california
Posts: 3,294
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gotta try this.

 
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Old 12-10-2011, 06:45 AM   #18
kevokie
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Nov 2007
Bristow, OK
Posts: 473
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I brewed something like this today, well this recipe was the inspiration. It was a partial mash recipe that I flew by the seat of my pants. I used safale-05 for the yeast. The hop additions were a little different as I used a whole ounce of citra and cascade in the boil. I also added about an ounce of dried orange peel seasoning from local grocery store that I bought for a double chocolate stout that I made as well. I'm really excited about this beer, never used citra before and it smelled awesome. I wanted to put it in some papers and smoke it. Well, maybe not...

 
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Old 01-24-2012, 12:37 AM   #19
Brewer Gerard
 
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Jan 2011
Kilkenny, Ireland, Ireland
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Done this recipe today on what was an extra smooth brew day. Didn't spill a drop and got done in what felt like record time!

I subbed biscuit for vienna and anthanum for cascade. Yeast was US-05

I'm only running at 69% eff tho so only 1.047 SG (6.6 gallons tho so not too disappointed.)

Just a quick query on the dry hopping. Its done for 7 days over the course of secondary fermentation, right?

 
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Old 01-24-2012, 03:17 AM   #20
voltin
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Quote:
Originally Posted by gerrywalsh View Post
Just a quick query on the dry hopping. Its done for 7 days over the course of secondary fermentation, right?
Generally, 7 days is good. You don't have to worry about a secondary though, you can just drop them into the primary.
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