All Grain Yeast:
us-05, 1056 Yeast Starter:
no Additional Yeast or Yeast Starter:
yeast starter recommended for liquid yeast Batch Size (Gallons):
5.25 Original Gravity:
1.061 Final Gravity:
~52 Boiling Time (Minutes):
6.7L Primary Fermentation (# of Days & Temp):
two weeks or so at 65F Secondary Fermentation (# of Days & Temp):
about a week at 68F Tasting Notes:
big passionfruit aroma and flavor with slight malt sweetness
This is the second competition I entered and my second bronze medal. This beer took third place in category 10A American Pale Ale at the Best of the Bay homebrew competition in Bellingham, Wa. If you love citra, you will definitely love this beer. I think the addition of honey malt complements the tropical fruit flavors of citra very nicely.
Grain: 11# american two-row (great western)
8oz crystal 40L
8oz honey malt
Mashed grains for 60min at 149-150F
sparge at 175F and boil for 60 min. Hop additions are as follows:
.5oz citra - FWH
.5oz citra - 20min
1oz citra - 10min
1oz citra - 5min
1oz citra - 1min
2oz citra - flameout
I add a whirlfloc tablet at 15minutes to help clarify the wort.
I also add a teaspoon of yeast nutrient at the same time.
I cool the wort to about 150F before adding the flameout hop addition to preserve those delicious and volatile hop oils. I believe myrcene's boil point is like 147 or something!
gently stir those bad boys for a few minutes so they can release their hoppy awesomeness.
Cooled to about 60-64, aerated with o2 pushed through a stainless aeration stone and pitched yeast!
after about two weeks I racked into secondary and dry-hopped with an ounce of citra leaf hops for a week....you could always use more if you desire
After a week, cold crash and keg!