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Old 12-20-2012, 07:31 PM   #11
FATC1TY
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Originally Posted by mkringii View Post
well then i might say i dont really know what to do other than let the wort site there to achieve this.. i dont whirlpool i do use a hop spyder and a plate chiller/pump... but my ground water is so cold i can have a 5 gal batch chilled to 60 in about ten minutes so it doesnt really seem like it would be worth it. input?
Just toss em in there when you turn the flame out. And leave them while you chill and clean up. No need to rush. Once you rack from kettle, thats it. No real science to it.


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Old 12-20-2012, 09:36 PM   #12
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Thats what i was figuring.. i cant wait til i finish my keggles jus got my third one so its time to start workin on em then i will be able to whirlpool


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Old 12-26-2012, 03:11 PM   #13
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new to the forum and new to brewing! Cheers everyone!

Anyway to get a partial mash recipe for this? My set up isnt " all grain " yet but love citra and this recipe looks REAL GOOD


 
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Old 12-26-2012, 07:56 PM   #14
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Quote:
Originally Posted by MoeIPA
new to the forum and new to brewing! Cheers everyone!

Anyway to get a partial mash recipe for this? My set up isnt " all grain " yet but love citra and this recipe looks REAL GOOD

1lb grain = 0.75lb LME = 0.6lb DME

So substitute the 11 lbs of grain for say an amount of LME (or DME) you can purchase locally like a 6 lb bag and make the remainder base malt like 2-row.

So you would substitute 6 lbs of liquid for 8 lbs of 2-row. That would leave 3 lbs of 2-row to be mashed with the rest of your grain. Does that help?
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Old 12-27-2012, 12:07 AM   #15
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Originally Posted by divrguy View Post
1lb grain = 0.75lb LME = 0.6lb DME

So substitute the 11 lbs of grain for say an amount of LME (or DME) you can purchase locally like a 6 lb bag and make the remainder base malt like 2-row.

So you would substitute 6 lbs of liquid for 8 lbs of 2-row. That would leave 3 lbs of 2-row to be mashed with the rest of your grain. Does that help?
That what I would suggest.

I would do the liquid, save some of the 2 row, to mash with the wheat and the crystal.
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Old 12-27-2012, 12:17 AM   #16
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By the way, the this beer turned out fantastic as is. However, I personally, would like a bit more punch in the mouth, so I'm thinking the 10 and 5 minute additions, I would probably do an additional .5 in each to bring it up to 1oz each time. I love the taste of it, even being stuffed up lately, I killed a growler of it last night!

I'd have to tinker with the numbers to get back to the specified 40-45 IBU's for the beer though.. Will post my next results.
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Old 12-27-2012, 03:56 PM   #17
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Quote:
Originally Posted by FATC1TY
By the way, the this beer turned out fantastic as is. However, I personally, would like a bit more punch in the mouth, so I'm thinking the 10 and 5 minute additions, I would probably do an additional .5 in each to bring it up to 1oz each time. I love the taste of it, even being stuffed up lately, I killed a growler of it last night!

I'd have to tinker with the numbers to get back to the specified 40-45 IBU's for the beer though.. Will post my next results.
I'm going to do a small batch of this one. I did an all Citra pale ale (slightly different recipe) and I loved it. I find that I really like Citra in a session beer as well because I brings in so much flavor.

I also did a Citra pale ale and added some Willamette towards the end and it tastes great with a hop that has a little spicy flavor. You just have to go easy on the Citra or it will overtake everything else. So Fuggles may work as well.
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Old 12-27-2012, 08:33 PM   #18
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anyone ever add some pineapple or other " Citra hop characteristic " type fruit to the secondary? I'm a beginner and just tossing some ideas out there if it would even work..

 
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Old 12-27-2012, 08:58 PM   #19
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Originally Posted by MoeIPA View Post
anyone ever add some pineapple or other " Citra hop characteristic " type fruit to the secondary? I'm a beginner and just tossing some ideas out there if it would even work..
I'm sure someone's tried it. I'd give you this advice as a beginner, though: Start simple. Brew a bunch of batches before you even start thinking of fruit or wood or liquor or herbs or whatever else those crazy kids are using nowadays

 
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Old 01-05-2013, 09:17 PM   #20
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How long was this dry hop in the secondary?


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