Traz1986
Well-Known Member
When did you include the Citra? Pellets or raw hops?
Thanks!
Thanks!
Has anyone dry hopped this recipe into a mild IPA? Looking to split the batch into two fermenters, one per the recipe and one with a dry hop, or flame out hop. Any advice on integrating some Citra hops??
Thanks, Jim
Has anyone dry hopped this recipe into a mild IPA? Looking to split the batch into two fermenters, one per the recipe and one with a dry hop, or flame out hop. Any advice on integrating some Citra hops??
Thanks, Jim
Ive been tweaking a house ale recipe for a few months now and this is it. This is the recipe that will be a permanent fixture at my house. Ive brewed it twice, served the first 10 gallons to friends, families and curious on-lookers, and just finished the second 10 gallon batch with identical results.
Light and crisp. The IBUs are on the low side, but there is a nice sweet/spicy balance to the beer. The great fresh taste of a craft ale with an extremely clean finish. This reminds me of what a local craft brewery might come out of the gates with to win over a new market. Very drinkable with wide appeal. Ive yet to have anyone, even BMC drinkers not say its one of the best beers theyve tasted .period. The secret lies in the name. I moved through Northern Brewer, Nugget and Pearle hops, all in combination with Cascade. Even went with a strict Cascade hop bill, but was just a bit on the tart side for this lighter grain bill.
Once I matched up Centennial as the bittering hop and Cascade as a flavor/aroma hop thats when the magic happened.
This is also a simple, hard to screw up recipe. At just around 4%, this is a quaffer. Due to the lighter grain bill this is easily a beer that can go from grain to glass in 2 weeks (if you keg).
View attachment 3114
****5 Gallon Batch****
Batch Size: 5.50 gal
Boil Size: 6.57 gal
Estimated OG: 1.040 SG
Estimated Color: 3.9 SRM
Estimated IBU: 21.5 IBU
Brewhouse Efficiency: 70.0 %
Boil Time: 60 Minutes
Ingredients:
------------
Amount
7.00 lb Pale Malt (2 Row) US (2.0 SRM)
0.75 lb Cara-Pils/Dextrine (2.0 SRM)
0.50 lb Caramel/Crystal Malt - 10L (10.0 SRM)
0.50 lb Vienna Malt (3.5 SRM)
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
1 Pkgs Nottingham (Danstar #-) (Hydrated)
Mash at 150 degrees for 60 minutes.
It won't taste like one, unless you bottle it in clear glass & leave them out in the sun for a bit.
I brewed this and got a %6 .I am pretty sure my reading are right .It seems I did everything the same for a 5 gallon batch. Anyone else get a high abv.
Could I be done fermenting after 3 days? It had two solid days of vigorous fermentation, now it seems to have stalled. What should I do?
This sounds like a great first all grain brew for me. I don't want to dive in to deep the first time.
How long was your fermentation?
I just got done brewing this today. I made an 11 gallon batch and what a beautiful day it was to brew out on the back lanai. My daughter-in-law asked me to make her a nice session blonde ale. I never made one before, so I thought I'd try this one after all the many great reviews. Followed the original recipe but used Wyeast 1056 with a 2 liter starter, instead of dry yeast. Smelled great and I can't get over how nice the color looked. Will report back in a few weeks when I pour a pint from the kegs.
John
So brewed a 5 gallon batch last night but accidentally double hopped. Any opinions?
I am thinking of just brewing another grain batch only and mixing the two so this is not like a SMASH.
So brewed a 5 gallon batch last night but accidentally double hopped. Any opinions?
I am thinking of just brewing another grain batch only and mixing the two so this is not like a SMASH.
Every addition was doubled?
If so it might be more like a low alcohol pale ale.
Yes hops were doubled. I am making this as a community brew entry level beer. Force of habit having my hops in 1 oz pkg. I split the containers by weight and hopped away.
I still have 7# of grain so most likely going to boil that up and add to fermenter.
5 gallon hop schedule
0.25 oz Centennial [9.50%] (55 min)
0.25 oz Centennial [9.50%] (35 min)
(I used 1oz)
0.25 oz Cascade [7.80%] (20 min)
0.25 oz Cascade [7.80%] (5 min)
(I used 1 oz)
No beer, even this one, ferments in three days. Even if activity stops, the yeast are working to clean up their own by-products. I personally would never take a beer out of the fermenter for less than two or three weeks.
I've gone grain to glass in less than ten days with this beer.
It was outstanding.
I've also left it in the fermeter for a couple of weeks. It added nothing to the brew but a longer wait period
X2 on both things you say here.
X3 here.. I've done it in 10 days and forgotten about it for a month. They were both just fine.
X2 on both things you say here.
I've gone grain to glass in less than ten days with this beer.
It was outstanding.
I've also left it in the fermeter for a couple of weeks. It added nothing to the brew but a longer wait period
Curious. Any difference in hop flavor noticed?
Would be a great exbeeriment to see if there any/much difference in a beer that spent 10/30 days in primary.
Curious. Any difference in hop flavor noticed?
Would be a great exbeeriment to see if there any/much difference in a beer that spent 10/30 days in primary.
I've gone grain to glass in less than ten days with this beer.
It was outstanding.
I've also left it in the fermeter for a couple of weeks. It added nothing to the brew but a longer wait period
X2 on both things you say here.
X3 here.. I've done it in 10 days and forgotten about it for a month. They were both just fine.
Big difference between 3 days and 10. 10 means 7-8 days fermenting and 2-3 days carbing. Not intending any pissing match here, but nobody should believe they could brew this on Thursday and drink it on Sunday.
Big difference between 3 days and 10. 10 means 7-8 days fermenting and 2-3 days carbing. Not intending any pissing match here, but nobody should believe they could brew this on Thursday and drink it on Sunday.
I've done it and so have others. Gravity down to 1.007 after 5 days. Rack, and 24 hour cold crash. Carb at 30psi for 36 hours. Drinking it in 8 days. Tastes the same as aging for a month.
Big difference between 3 days and 10. 10 means 7-8 days fermenting and 2-3 days carbing. Not intending any pissing match here, but nobody should believe they could brew this on Thursday and drink it on Sunday.
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