CrystallineEntity
Well-Known Member
Just tasted my hydro sample and it's tasty! Went from 1.064 to 1.016 with WY 1968. Can't wait to try it once it's carbed up.
Thanks for the recipe.
Thanks for the recipe.
Try a 50/50 combo of amarillo and chinook. I got a hop profile that was more similar to zombie dust than all citra by doing this.
I have brewed this 5 times and have found that the originial recipe has far too much Citra in it. I went for higher mash temps, like 156, and also eliminated any hop addition before 10 mins(except FWH). I used a 50/50 combo of citra and Amarillo for my late additions and it was way closer to the real thing.
I am planning to brew this either tomorrow or Sunday. My plan was to play with the hop schedule a little to get it to an even 8oz of hops just because I'd rather not open a third 4oz bag if i don't have to. Also, my citra is labeled 14% AA instead of the 12.4 listed here.
To clarify, you removed the 15min addition?
I was thinking of keeping all of the additions, just reducing the later additions some, along the lines of:
.75oz FWH
1 oz 15min
1 oz 10min
1 oz 5min
1.25oz 1min
3oz Dry Hop
This with my 14%AA citra is giving me an similar ibu rating to the original according to brewtarget. Thoughts?
skeezerpleezer - or anyone that has brew the updated recipe on PG 1
Question: Why is sugar not used to dry this IPA out (AG version)?
Seem like it would be necessary. Am i wrong?
Kind of want to do a citra bomb this weekend, recipe looks tasty.
formula2fast - that's what i was worried about.
I think i'm going to make this Saturday, but going to add sugar to dry it out a bit.
I've has Dust before, but it's been over a year...Now I get Pliny...not a bad trade.
I'll post updates and exact amount of sugar.
rwischer said:I'm a new home brewer and am going to attempt the extract version of ZD but have a few questions.
1) All the extract ingredient kits I've done so far it calls for steeping grains for about 30 mins and then adding the extract at the beginning of the following 60 min boil. In the original post the following seems to indicate that the DME is added during the steeping phase:
"Steep the grains at in the mid 150s for 45-60 minutes. It is assuming a 5 gallon batch, 3 gallon - 60 minute boil, and adding the extract at the beginning"
Am I interpreting that correctly that the LME is added at the beginning of the steeping stage (i.e. you steep in boiling DME)?
2) Boil time: Again, I'm used to a 30 min steep and then 60 min boil (LME/DME and hops added). I'm reading this one as 60 min of steeping AND then another 60 with hopping. Is that correct?
3) Hop times: Are the times indicated for adding hops the minutes left in the boil or the minutes into the boil?
i didnt get a chance to read the entire thread, but is the 6lbs DME accounting for the (lost) efficiency of all-grain? otherwise, the conversion would be 7lbs DME i think... forgive the question, im just now getting into all grain.Here is the extract conversion for anyone interested:
6.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 70.6 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 11.8 %
0.50 lb Carafoam (2.0 SRM) Grain 5.9 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 5.9 %
0.50 lb Melanoiden Malt (20.0 SRM) Grain 5.9 %
0.75 oz Citra [12.40%] (First Wort Hop) Hops 12.5 IBU***
1.00 oz Citra [12.40%] (60 min) Hops 25.1 IBU
1.00 oz Citra [12.40%] (15 min) Hops 12.4 IBU
1.00 oz Citra [12.40%] (10 min) Hops 9.1 IBU
1.00 oz Citra [12.40%] (5 min) Hops 5.0 IBU
1.00 oz Citra [12.40%] (1 min) Hops 1.1 IBU
3.00 oz Citra [12.40%] (Dry Hop 10 days) Hops -
SafAle English Ale (DCL Yeast #S-04)
or
Wyeast 1968
Ferm temp-62-64
I just received my pound of Citra hops that were this year's crop at 14.4% AA. For the guys that have brewed it already would you still recommend the 50/50 mix of Chinook with it? Or should I keep it all Citra?
I really like my all-citra batch. Tasting it side by side with zombie dust, it does not taste like exactly the same beer, but honestly, i think it's just because my hops weren't very fresh.
Also, FWIW, I agree that the recipe for ZD has changed somewhat, but I think i liked it a little better before they changed it. Originally, it was advertised as 100% citra. So, are you shooting to clone the original? Looking to clone what's made now? Or are you just looking to make a fantastic beer?
I'm going to go with the original all Citra recipe. Especially with theses ultra fresh hops I think it'll turn out great. Now here's another question for you guys did it taste great from the keg or when it was bottled and what carbing method did you use? (i.e. LME, tablets, sugar)
just brewed this as my first all grain brew. boiled down from 6.5 to a little less than 5.5 gals. i could not get amarillo as i wished so subbed in simcoe.
.75 simcoe at fwh
four additions during boil of 1oz citra and .25oz simcoe
flame out of same.
currently immersion chilling
lookin' good so far. i'll get a SG in a bit.
*gah! i only hit .060 with a mere 4 gallons. i added enough clean water to take me up to 5 gal, and i suspect this would be an original gravity of .057
with 75% attenutaion i might get an ABV of 5.6
could this be a pH issue? i didnt add the pH boost powder to the mash, just straight R/O water.
im not complaining if i get 5.6 abv, was just hoping to reach target, and i didnt.
My all citra batch was kegged with 4oz citra in the keg. It was a fantastic beer and tasted fresh for over 2 months. Still the best IPA I've made so far.
FWIW, the citra I purchased from William's was tropical, fresh, and outstanding. The citra from Northern (think it was Hopunion) was a little muted and a tiny bit catty. I mixed the two and the beer still turned out great, but I think next time I'll get them all from Williams. This was earlier this year with the 2012 harvest, I'm guessing.
Can you dry hop in keg and just leave the hops in there forever or should I take them out at some point?
if i may, here's what i do... i use no-see-um mesh (think tent fabric) that you can get from Joann and i sew a small, square hop sack with polyester thread. then tie a 3' length of dental floss to the full bag and it is so flat it will not cause gas to leak from the keg. pull it out when you get the hop flavor you desire. cost? about $4 a yard.
Update on brew day.
12/7 - brewed. AG Batch.
83.86% - 2Row
6% - Munich 10L
3% - Crystal 30L
3% - Melanoiden
1% - Cara-pils
3.14 - Dextrose
Citra hops - First wort, whole hops (13.8 AA)
The rest were pellets @ (13.5 AA)
That puts my IBUs around 69...could possibly be lower, if I knew how old the hops were.
Water treated with Gypsum, Epsom Salts, Bake Soda & Chalk (CaCO3) to match Burton on Trent.
(amounts not listed, because they are dialed in for my location winter water source. Easy to get, just email your cities, water treatment plant.
Mashed 60min @ 148 for light body. Batched Sparge @ 168
Added Dextrose (corn sugar) @ 30 mins.
Est. OG=1.065; Measured OG=1.068.
Yeast=1.5L of WLP001; which i've heard rumored is/was (cira: 2012) 3F's house yeast.
tschafer said:asgreen - Couldn't tell you brother. Still bottle conditioning. I won't know anything till late Jan. My though process is this: My brew system, in winter, will average 64-72% efficiency. So not only will the dextrose help achieve the light/dry body I want, it will pick up my OG if I did get the full desired conversion. WLP001 - clean, neutral. Doesn't get in the way of the malt or hop. You can't go wrong. I'm not kidding when I heard that 001 is/was 3F house yeast circa. 2012. It could be different now, but I trust my source. But without a bottle of Dust, I couldn't tell you if my batch it's close or not. It's been too long since I taste one….SO if anyone want to send me a bottle or 2 that would be greatly appreciated Tasted the Hydro..Citra goodness in the nose. Taste…Lip smacking, teeth rattling Citra. Not bitter though, just hoppy. Looking forward to tasting after bottle conditioning. Anyway here's the numbers I got: OG = 1.068 FG = 1.008 SRM = 7.4 IBU = 68 ABV = 7.9%
I'm gonna brew this next weekend. What temp do you ferment the S-04 at? I see a temp for the 1968, but not for S-04.
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