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Old 11-09-2012, 10:22 PM   #291
skeezerpleezer's Avatar
Apr 2010
Roswell, GA
Posts: 2,623
Liked 695 Times on 428 Posts

It is a lot closer to 60 than 90.

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Old 11-13-2012, 07:51 AM   #292
BrettV's Avatar
May 2010
Brooklyn, NY
Posts: 196
Liked 3 Times on 2 Posts

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.
Third Floor Cellars Brewery
Brewing in my 5 cu. ft. "basement" since 2010

Primary: Empty
Bottled: Canicule Saison, Easy Chap EPA, Little Bear Kölsch
Planning: Cider

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Old 11-20-2012, 07:08 PM   #293
Oct 2011
Rockville, MD
Posts: 60
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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, 03:18 PM   #294
May 2010
Posts: 74
Liked 3 Times on 2 Posts

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, 04:40 PM   #295
Aug 2012
, Arizona
Posts: 33
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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, 08:57 PM   #296
Nov 2012
Posts: 112
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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, 03:41 PM   #297
Mar 2012
Crown Point, Indiana
Posts: 29
Liked 1 Times on 1 Posts

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, 05:24 AM   #298
Aug 2012
Needham, MA
Posts: 91
Liked 4 Times on 4 Posts

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, 09:25 PM   #299
Nov 2011
Cherry Hill, NJ
Posts: 114
Liked 6 Times on 2 Posts

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, 09:49 PM   #300
Jan 2011
Pittsburgh, Pennsylvania
Posts: 20
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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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