TheOrlandoGuy
Well-Known Member
- Recipe Type
- Partial Mash
- Yeast
- Safale US -05
- Yeast Starter
- no
- Additional Yeast or Yeast Starter
- n/a
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.060
- Final Gravity
- 1.012
- Boiling Time (Minutes)
- 60
- IBU
- 35
- Color
- 9
- Primary Fermentation (# of Days & Temp)
- 21
- Tasting Notes
- Incredibly floral aroma, subtle sweetness, great refreshing bitterness!
After compiling a few ideas from many citra pale ale threads, I decided to make an "All-American" citra pale. If you are wondering why I decided not to dry hop in a secondary, well, I just don't see the need to. I'd reference some of the many more "controversial" threads on this site about the need to secondary for clarification's sake, getting off the yeast bed to prevent off flavors, etc. I find that if you siphon carefully, quietly, and control your temperatures during primary fermentation - the final product is just as tasty and clear as it would have been after a secondary.
So, here it is (note: this is a partial mash recipe):
6 lbs. Pale LME
1 lb. Crystal 40L
1 lb. Pale American 2-row
0.5 lb. White Wheat
0.5 lb. Carapils
0.5 oz Magnum @ 60 mins
0.5 oz Citra @ 15 mins
1 oz Citra @ 5 mins
1 0z Citra Dry Hop (for 7 days in primary)
Pitched dry yeast at room temp (76 degrees)
Fermented at 69 degrees for 21 days
I left mine in the primary for 14 days before I added the whole citra hops, then let them sit for 7 days before racking directly into my keg.
The turnaround time from brew day until in a pint glass is 4 weeks (if you count 1 week in the keg to condition/carb)!
This was just enough bitterness to give you that crisp pale ale flavor, with the citra hops contributing an enormous amount of floral and fruity aromas! This is absolutely become a rotation beer for me!
I hope you enjoy!
So, here it is (note: this is a partial mash recipe):
6 lbs. Pale LME
1 lb. Crystal 40L
1 lb. Pale American 2-row
0.5 lb. White Wheat
0.5 lb. Carapils
0.5 oz Magnum @ 60 mins
0.5 oz Citra @ 15 mins
1 oz Citra @ 5 mins
1 0z Citra Dry Hop (for 7 days in primary)
Pitched dry yeast at room temp (76 degrees)
Fermented at 69 degrees for 21 days
I left mine in the primary for 14 days before I added the whole citra hops, then let them sit for 7 days before racking directly into my keg.
The turnaround time from brew day until in a pint glass is 4 weeks (if you count 1 week in the keg to condition/carb)!
This was just enough bitterness to give you that crisp pale ale flavor, with the citra hops contributing an enormous amount of floral and fruity aromas! This is absolutely become a rotation beer for me!
I hope you enjoy!
