filthyastronaut
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- Aug 10, 2015
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Hello everyone, I'm brewing an IPA for the spring inspired by New Belgium's Citradelic. The idea is to make something more Citradelic than Citradelic, because while I think it's a nice, highly quaffable beer, the name makes no sense as it has 9 other hop varieties to muddle out the Citra. It's not meant to be a clone, but more of a take on the same concept.
Title: Citradelia
Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.048
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.058
Final Gravity: 1.010
ABV (standard): 6.3%
IBU (tinseth): 66.4
SRM (morey): 6.23
FERMENTABLES:
9.5 lb - German - Vienna (90.5%)
1 lb - Flaked Oats (9.5%)
HOPS:
2 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 16.96
3 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 30 min at Flameout IBU: 49.43
3 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Temp: 150 F
OTHER INGREDIENTS:
2 each - Sumo Tangerine Peel, Time: 5 min, Type: Flavor, Use: Boil
2 each - Blood Orange Peel, Time: 5 min, Type: Flavor, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
The main thing I am looking for is actually advice on the citrus peel. I intend to use a vegetable peeler to get some pithless zest. Would four pieces of fruit be too much? No idea how many ounces it will be. My intuition tells me I might be lucky to even taste it through the Citra, at least when it's fresh. Also, would it be better in the boil or at flameout? Hop bag or no? I don't use a hop bag for my hops, but I would rather avoid any funky flavors from the zest getting left in for the primary.
And of course, feel free to critique the rest of the recipe.
Title: Citradelia
Brew Method: BIAB
Style Name: American IPA
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 6 gallons
Boil Gravity: 1.048
Efficiency: 75% (brew house)
STATS:
Original Gravity: 1.058
Final Gravity: 1.010
ABV (standard): 6.3%
IBU (tinseth): 66.4
SRM (morey): 6.23
FERMENTABLES:
9.5 lb - German - Vienna (90.5%)
1 lb - Flaked Oats (9.5%)
HOPS:
2 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 5 min, IBU: 16.96
3 oz - Citra, Type: Pellet, AA: 11, Use: Whirlpool for 30 min at Flameout IBU: 49.43
3 oz - Citra, Type: Pellet, AA: 11, Use: Dry Hop for 7 days
MASH GUIDELINES:
1) Temp: 150 F
OTHER INGREDIENTS:
2 each - Sumo Tangerine Peel, Time: 5 min, Type: Flavor, Use: Boil
2 each - Blood Orange Peel, Time: 5 min, Type: Flavor, Use: Boil
YEAST:
Fermentis / Safale - American Ale Yeast US-05
The main thing I am looking for is actually advice on the citrus peel. I intend to use a vegetable peeler to get some pithless zest. Would four pieces of fruit be too much? No idea how many ounces it will be. My intuition tells me I might be lucky to even taste it through the Citra, at least when it's fresh. Also, would it be better in the boil or at flameout? Hop bag or no? I don't use a hop bag for my hops, but I would rather avoid any funky flavors from the zest getting left in for the primary.
And of course, feel free to critique the rest of the recipe.
