Citra Pale Ale

[clibit]

Citra Pale Ale

Batch Size (L): 10.0
Total Grain (kg): 1.800
OG: 1044
Final Gravity (FG): 1.010
Alcohol by Volume (ABV): 4.45 %
Bitterness (IBU): 42.6

Grain Bill
----------------
1.500 kg Maris Otter Malt (83.33%)
0.100 kg Caramalt (5.56%)
0.100 kg Dextrose (5.56%)
0.100 kg Wheat Malt (5.56%)

Hop Bill
----------------
5.0 g Columbus Leaf (17.1% Alpha) @ 60 Minutes (Boil) (0.5 g/L)
7.0 g Citra Leaf (14.4% Alpha) @ 15 Minutes (Boil) (0.7 g/L)
14.0 g Citra Leaf (14.4% Alpha) @ 5 Minutes (Boil) (1.4 g/L)
14.0 g Citra Leaf (14.4% Alpha) @ 0 Minutes (Aroma) (1.4 g/L)

Mash at 66°C for 60 Minutes.
Fermented at 18-20°C with Safale US-05

 

[DouGy108]

Hi. This is exactly the type of recipe I would like to try for my first homebrew.

Could you give me a little more detail, like amount of water needed, maybe a quick overview of the method.

Recipe sounds great so thanks in advance.

 

[clibit]

The method is here:

http://www.thehomebrewforum.co.uk/showthread.php?t=51779

I can only estimate your water, I don't have your equipment, to get 10 litres into the fv you would use around 16 litres I reckon, without looking at my brewing software.

 

[Roger Wilko]

This is going to be my first go at biab brewing. Ingredients ordered. I can’t wait

 

[Slid]

This is going to be my first go at biab brewing. Ingredients ordered. I can’t wait

This will be a good recipe. In fact, all the recipes posted up by the user name "clibit" are beautifully thought out and well worth trying.

 

[Roger Wilko]

I’ve been plucking up the courage to take the plunge lol, i have all my gear ready I just needed to find a recipe that didn’t look massively complicated and liked the sound of this one

 

[Gerryjo]

Hi. This is exactly the type of recipe I would like to try for my first homebrew.

Could you give me a little more detail, like amount of water needed, maybe a quick overview of the method.

Recipe sounds great so thanks in advance.

Assuming your grain absorption is one to one that will take roughly 2 litres plus whatever your boil off rate is for say 60 mins minus your deadspace (what's left in your pot from hops and protein break) and I would say 16l is definitely in the ballpark.
What you could do is calibrate your pot by filling with water to 14 litres and boil for an hour and measure once cooled.
If you don't have a tap on the pot allow between 1/2-1 litre trub loss and pour through a sieve.

 

[keat64]

Oakham Citra is my favourite bottle beer without doubt.
In fact, I have half a dozen bottles in the fridge, calling my name in about 4 hours time.

I'd be interested to learn the outcome of this recipe.

 

[bobukbrewer]

keat64 - 15:31 is far too early to start drinking a strong beer like Oakham Citra, try to wait until at least 15:35

 

[Roger Wilko]

Hi there, I’m all set for my first Biab session tomorrow, just a quick question on the last step. 14 gram at 0 minutes, does this mean to add at end of boil or is it like a dry hop once cooled and ready for primary fermentation? Thanks

 

[MmmmCitra]

For me 0 minutes means turn off the heat and cool to less than 80c (higher than that will give you added bitterness), chuck the hops in and leave for about 30 minutes.
After that cool down to about 21c, strain out the hop debris and add to your fermenter and you're ready to add your yeast.

 

[An Ankoù]

For me 0 minutes means turn off the heat and cool to less than 80c (higher than that will give you added bitterness), chuck the hops in and leave for about 30 minutes.
After that cool down to about 21c, strain out the hop debris and add to your fermenter and you're ready to add your yeast.

To me it means chuck them in at flameout. The <80C steep is something in addition.

 

[Nicks90]

I've always understood 0min to be the moment I switch the heat off.
How long you leave it in is a matter for debate though!

Leave them in 30min and take them out and start chilling
Leave them in and start chilling straight away and take them out once the wort is cool
Leave them in and do no chill overnight
Etc etc etc

Personally I leave them 30 mins and then take them out....but happy to be corrected

 

[Roger Wilko]

Thanks for the advice, I will see what tomorrow brings

 

[Roger Wilko]

Well that’s my first biab done, it went ok I think I ended up with 8 Ltrs at 1048. Well it smells ok just not the same as a kit brew.

 

[northof49]

This looks like a recipe I should brew soon. Let us know how it turns out Roger Wilko. I'll be using an ESB malt in place of MO, and I don't have dextrose malt -- would crystal be a good substitute?

 

[Roger Wilko]

I took dextrose as suffer so used dme instead as a late addition. I will see how it turns out. I fancy doing a stout next

 

[An Ankoù]

This looks like a recipe I should brew soon. Let us know how it turns out Roger Wilko. I'll be using an ESB malt in place of MO, and I don't have dextrose malt -- would crystal be a good substitute?

Dextrose is a sugar, not a malt. You could just use ordinary table sugar, but you could leave it out altogether and just use another 120 g of base malt.
Crystal will darken you beer and make it taste heavier and sweeter. I think it might spoil the recipe. (although it might be a great beer).

 

[northof49]

Thanks, An Ankoù, for saving me from a fruitless search for dextrose malt. I might take your suggestion of upping the base malt instead. I'm guessing that the original recipe used the sugar to lighten the body slightly and maybe to give drier finish. Should be good either way.

 

[GotOneBrewin]

To me it means chuck them in at flameout. The <80C steep is something in addition.

Do you leave your zero minute hops in for a certain amount of time after flame out, or do you give them a stir and take them all out?