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Old 06-21-2013, 01:15 AM   #51
GetSudz
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Aug 2011
South West_FL, FL
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I think your right about the oils. It never really dawned on me that the zests contained oils until you mentioned it....duh!

I think I will throw in a handful of Carapils next time and try the vodka soaked zest in fermenter.
The Citra and Cascade combo made a great beer so Im sticking with those hops.

 
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Old 06-21-2013, 02:38 AM   #52
bovineblitz
 
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Mar 2010
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Quote:
Originally Posted by bovineblitz View Post
I just wanted to point out that this recipe is essentially written assuming you will be bottling. A friend made it and treated it like he does his IPAs and it was a little bit rough coming out that soon. It tastes to me like the bitterness is too high. I generally find it to be ready after 5 weeks in the bottle and still at peak (possibly even better) around 8-9 weeks.

I thought I'd add this note in case keggers want to make it, you may want to reduce the bitterness a bit or simply sit on it a little longer than you normally do. Has anyone on here kegged it, and if so what was your experience?
A note on this, the kegged version did indeed get much better once the bitterness chilled out a bit. It just needs a bit of time.

Additionally, my version using Brett B Trois was absolutely unbelievable when it was relatively young but then became very strange after about 7 weeks, a little piney and just not as pleasant. It's still pretty good but nothing to write home about like the current state of the S-05 half. Time might do it some good, we'll see what the brett brings to the table in the next couple months.

 
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Old 06-22-2013, 03:25 PM   #53
jakenbacon
 
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Oct 2011
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Recipe changed recently bovineblitz?

 
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Old 06-22-2013, 03:26 PM   #54
bovineblitz
 
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Quote:
Originally Posted by jakenbacon View Post
Recipe changed recently bovineblitz?
Nope, just a little edit to note that I usually add the zest at flameout now. It's marked with an edit in the OP, the recipe is still the same. It probably doesn't really matter to be honest.

 
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Old 06-22-2013, 03:33 PM   #55
jakenbacon
 
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Oct 2011
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Wow, I must have been really toasted when I brewed this last. Thank you sir for the fine recipe!

 
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Old 06-24-2013, 08:55 PM   #56
beezhive
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Sep 2011
Westford, MA
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I've found that the batch I brewed has "average" head retention, for what it's worth.

I really like the beer, but found that it has a fairly narrow temperature range that it's great at. Fresh out of the 'fridge, I get almost no fruit zest flavor at all - mostly just some bitterness from the hops. If I let it warm up in a glass for about 10-15 mins, I find that it has a lot more fruit flavor and is a much more interesting beer. Much warmer and the alcohol starts to take over (partially because my batch was a bit stronger than intended, I'd imagine).

 
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Old 07-10-2013, 08:00 PM   #57
wadeo
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Aug 2010
USA
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I stumbled upon this recipe while trying to find something citrus wheat/pale ale and it sound fantastic, I have one question about this recipe.
I could not find CITRA hops so I ordered some Falconers Flight that is to have some Citra in it or Citra like qualities.

Has anyone swapped Falconers flight for Citra?

Also do you have any recommendations on how much zest I would need for a 10 gallon batch.
Thanks!

 
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Old 07-10-2013, 08:59 PM   #58
bovineblitz
 
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Quote:
Originally Posted by wadeo View Post
I stumbled upon this recipe while trying to find something citrus wheat/pale ale and it sound fantastic, I have one question about this recipe.
I could not find CITRA hops so I ordered some Falconers Flight that is to have some Citra in it or Citra like qualities.

Has anyone swapped Falconers flight for Citra?

Also do you have any recommendations on how much zest I would need for a 10 gallon batch.
Thanks!
A friend at a local brewery who dislikes Citra was just complaining to me that his Falconer's Flight IPA tastes too much like Citra, so I think that it's a pretty solid substitute.

For 10gal I used 8 minneola tangerines, 8 blood oranges, 4 limes, 4 lemons, 6 honey tangerines, and two grapefruit - 32 pieces total, heavy on the orange-type fruits. Somewhere in that ballpark will be good.

 
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Old 07-20-2013, 02:31 PM   #59
SAMPLER
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Apr 2008
South Portland, Maine
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Any updates using different hops varieties?
__________________
Madbier's Malt House
On Tap: Hopped up Cream, Madbiers Summer Pale, Madbiers Weizenbock
Kegged: Madbiers Red Ale
Primary: Madbiers Weizen

 
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Old 07-20-2013, 02:41 PM   #60
Randy_Bugger
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Apr 2013
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How many ounces of zest are we talking about with these zest bomb beers?

I usually happy with 2 ounces of dried orange peel.

 
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