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Home Brew Forums > Home Brewing Beer > Extract Brewing > I have 7 oz. of citra, for a belgian pale ale or IPA
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Old 04-12-2013, 12:24 AM   #1
Frozgaar
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Default I have 7 oz. of citra, for a belgian pale ale or IPA

This is going to be my first brew that won't be from a kit so I need some help with the recipe.

I was able to get 7 ounces of citra (5 pellets, 2 leaf). I'm definitely looking to make this nice and hoppy, but I still want the belgian yeast ethers to come through.

As far as the ABV goes I don't want anything more than 8.0% if it's going to be an IPA (it probably will).

Here's my actual questions:

1. How should I schedule my hops? (I do have a carboy that I can use to dry hop)
2. What should I use for my malt extract, and steeping grains?
3. What do you guys thing about adding honey or candi sugar to this?
4. What yeast should I use?

Any input is greatly appreciated.


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Old 04-12-2013, 01:11 AM   #2
Calder
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I recommend you go find a decent IPA recipe, and follow that, and just swap out the yeast for the Belgian yeast. Stone Cali-Belgique IPA is just their IPA with the yeast swapped out with the Duvel yeast.

Don't mess with honey or candi sugar, but I would recommend using up to a pound of plain table sugar to help dry it out since I assume this will be an extract batch.

If you have any other hops, you might want to think about doing the bittering charge with them.. I have heard of people not liking Citra when used for bittering, and besides, it's a great finishing hop, why waste it.


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Old 04-12-2013, 02:05 PM   #3
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I'm pretty new to this all as well so probably take this advice with a grain of malt ...

But it will probably depend on how much extract and grains you have as to the hops you add. Even still, to me, 7oz of hops seems like a lot. I'd maybe start with 2oz at 60 min, 1-1.5oz at 30, then 1oz at 15 min. If you want to add extra aroma/flavour maybe dry hops another oz.

Like I said I'm pretty new at this too but if recommend plugging it in to a calculator like beer smith and choose a target IBU you want to achieve and just play with the amounts and times. Hop this helps even a little bit
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Old 04-12-2013, 02:16 PM   #4
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Here's a recipe I've done a few times:

6 lbs extra light DME
1 lb light DME
1 lb Crystal 20
1/2 lb Munich
2 oz citra (60 min)
1 oz citra (30 min)
1 oz citra (5 min)
2 oz citra (dry hop)

I've done this recipe twice and it's delicious. Always used US-05 with it though, so not sure how it would do with a Belgian yeast.
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Old 04-12-2013, 02:56 PM   #5
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Quote:
Originally Posted by m_c_zero View Post
Here's a recipe I've done a few times:

6 lbs extra light DME
1 lb light DME
1 lb Crystal 20
1/2 lb Munich
2 oz citra (60 min)
1 oz citra (30 min)
1 oz citra (5 min)
2 oz citra (dry hop)

I've done this recipe twice and it's delicious. Always used US-05 with it though, so not sure how it would do with a Belgian yeast.
I have a partial mash recipe that has a similar grain bill, and uses Citra hops along with centennials. It's one of my favorite beers to brew:


Fermentables
4lbs Two Row
1lb Munich Malt
1lb Caramel 20L
.5lb Flaked Barley
1lb Light DME
3.15lbs light LME (add at flameout if doing a partial boil)

Hops
.75 oz Magnum hops @ 40 min
1 oz Citra @ 15 min
1 oz Centennial @ 15 min
1 oz Citra @ 5 min
1 oz Centennial @ 5 min
1 oz Centennial or Citra Dry-hop

Yeast
US-05

OG: 1.066
IBU: 66
SRM: 7.5

This comes out fantastic. If you can't mash 6.5 lbs of grain, you can always do a mini-mash with less. Just adjust it in Beersmith, or some other similar program.
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Old 04-14-2013, 06:17 PM   #6
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So I've gotten a chance to mess around in Beersmith a bit an I've come up with a recipe that sounds good to me, but I need some feedback. It ended up looking more like a Belgian DIPA, which I'm ok with. Here's what I've got:

Fermentables:
4lbs Light DME
1lb Maris Otter
1lb Belgian Aromatic
1lb Belgian Wheat
1lb Honey (added at flameout)

Hops:
1/2 oz. Citra @ 60 mins
1/2 oz. Citra @ 30 mins
1 1/2 oz. Citra @ 5 mins
2 1/2 oz. Citra @ 2 mins
2 oz. Citra leafs Dry hop for 1 week.

Yeast:
Wyeast 1388 is what I entered in Beersmith. I'd like to know what else would be a good choice because I'm not sure I'll have access to at my LHBS.

Estimations:
OG: 1.077
FG: 1.012
ABV: 8.5%
IBUs: 91
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Old 04-14-2013, 06:37 PM   #7
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Quote:
Originally Posted by Calder View Post

Don't mess with honey or candi sugar, but I would recommend using up to a pound of plain table sugar to help dry it out since I assume this will be an extract batch.
Honey is excellent for boosting ABV and drying out your beer. It works as well as table sugar, if not better - in my experience, it is much cleaner than table sugar. I throw a pound or so into most of my higher gravity beers, right during the last 2 min of the boil (to try and preserve some of the delicate honey flavors).

As for the hop schedule, I would bitter with an ounce or two, throw 3 in late (maybe 1 oz at 15, 10 and 5 min) and dry hop wit two ounces. But the belgian yeast will likely mask a lot of that hop flavor.
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Old 04-15-2013, 01:01 AM   #8
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Quote:
Originally Posted by Paully View Post
Honey is excellent for boosting ABV and drying out your beer. It works as well as table sugar, if not better - in my experience, it is much cleaner than table sugar. I throw a pound or so into most of my higher gravity beers, right during the last 2 min of the boil (to try and preserve some of the delicate honey flavors).
My point was that plain sugar is a lot cheaper for similar results. Both will increase abv and lower FG.

How can honey be 'cleaner'. Table sugar is basically 'sugar'. Honey is a sugar syrup with other stuff in it.

I don't think you will get much of the honey flavor or aroma. Your best bets for maximizing any honey flavors are to add it after the main fermentation has finished, or even use it for bottling.
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Old 04-15-2013, 05:29 AM   #9
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Quote:
Originally Posted by Paully View Post
As for the hop schedule, I would bitter with an ounce or two, throw 3 in late (maybe 1 oz at 15, 10 and 5 min) and dry hop wit two ounces. But the belgian yeast will likely mask a lot of that hop flavor.
The only reason I am bittering with 1/2 and ounce is because when I entered more than that in Beersmith I ended up with too many IBUs. Although, you have a point about the belgian yeast masking the hop flavor. Being that I want the citra to be the main focus of the beer, I think I will actually not use a belgian yeast, and make this just a Citra DIPA.

Quote:
Originally Posted by Calder View Post
My point was that plain sugar is a lot cheaper for similar results. Both will increase abv and lower FG.

How can honey be 'cleaner'. Table sugar is basically 'sugar'. Honey is a sugar syrup with other stuff in it.

I don't think you will get much of the honey flavor or aroma. Your best bets for maximizing any honey flavors are to add it after the main fermentation has finished, or even use it for bottling.
I'm not expecting to get much honey flavor, especially with all the hops I'm using. The reason I want to use honey is mostly because I actually don't have any table sugar but I already have a pound of honey. Honestly I really don't use sugar on anything at home. I mainly use stevia and honey to sweeten my tea and coffee and I'm not much of a baker. lol
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Old 04-15-2013, 05:27 PM   #10
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Quote:
Originally Posted by Calder View Post
My point was that plain sugar is a lot cheaper for similar results. Both will increase abv and lower FG.

How can honey be 'cleaner'. Table sugar is basically 'sugar'. Honey is a sugar syrup with other stuff in it.
You are right, table sugar is a lot cheaper than honey. In fact, I probably wouldn't use so much honey if my dad were not a bee keeper and hadn't given me like 20 pounds of it.

But, in my experience, honey is much cleaner than table sugar. By "cleaner," I mean that honey tends to just ferment completely out, boosting gravity and drying out the beer, with no ill effects to beer flavor, whereas (at least in my experience) table sugar tends to impart a harsh, cidery flavor to the beer. This could have something to do with the fact that honey is mainly fructose and glucose, whereas table sugar is essentially pure sucrose. But I am no scientist, so I could be wrong (it has happened before).


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