Toggle sidebar

Homebrewers -- Citrus IPA

W

WhiteTailEER

Sophomore
Jun 17, 2005
11,534
170
0
In another thread I said I'd post the recipe for this, but now I can't find the thread.

Steep
6 oz. Caramel/Crystal Malt 20L
4 oz. Munich Malt 10L
2 oz. Cara-pils/Dextrine

Boil (60 min)
4lb 11oz Amber LME
3lb 5 oz Pale LME
Juice from 6 oranges
1 oz Citra Hops (60 min)
1 oz Citra Hops (15 min)
Orange Peels from 6 oranges (5 min)
1 oz Summit Hops (2 min)
1 oz Summit Hops (0 min)

Yeast
California Ale (I use Safale 05 dry yeast)

Dry Hop
1 oz Cascade Hops (7 days in secondary)


This is good on the nose and with a noticeable caramel finish. It's not quite as hoppy as you'd expect an IPA to be, so I'm still messing with the hops. I may put 2 oz of Citra in for the full boil and increase the finishing Summit hops to 5 min.
 
J

JLW71073

Redshirt
Aug 7, 2003
6,499
7
0
Thanks for posting! Looks good, if I can ever find some time to brew I think I will try and turn this into an all grain version.
 
W

WhiteTailEER

Sophomore
Jun 17, 2005
11,534
170
0
JLW71073 said:
Thanks for posting! Looks good, if I can ever find some time to brew I think I will try and turn this into an all grain version.
Click to expand...

Yeah. I'm going to make a batch of this after my next batch (strawberry pale ale). I'll do it as an extract again, but then modify it to an all-grain for the next time around.

I also have a holiday spice that's REALLY good. It's an extract recipe as well.

In my kegerator:
Pale Ale
Honey Brown
Cherry Wood Smoked IPA

In my secondary:
Caribbean Lime Ale (basically honey brown with lime juice and lime zest and brown sugar)

Next batch:
Strawberrry Pale Ale

Then:
Citrus IPA

Then, I'm going to try a Saison.

I have 6 kegs altogether, the kegerator holds 3, so I'm trying to keep a rotation going.
 
J

JLW71073

Redshirt
Aug 7, 2003
6,499
7
0
I like what's in your pipeline. they all sound tasty. Here's my saison. It's pretty good and usually gets great reviews from friends. I highly recommend the Wyeast 3711 saison yeast if you can get it. I have usually have to order it.

Boil Size: 6.93 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.065 SG
Estimated Color: 6.3 SRM
Estimated IBU: 33.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 69.2 %
3 lbs Munich Malt (9.0 SRM) Grain 2 23.1 %
1 lbs Vienna Malt (3.5 SRM) Grain 3 7.7 %
1.75 oz Fuggles [4.50 %] - Boil 60.0 min Hop 4 23.6 IBUs
2.00 oz Fuggles [4.50 %] - Dry Hop 7.0 Days Hop 8 0.0 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 20.0 mi Hop 5 9.8 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.0 pkg French Saison (Wyeast Labs #3711) [50.00 Yeast 7 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.25 qt of water at 162.9 F 148.0 F 90 min

Sparge: Batch sparge with 2 steps (1.09gal, 3.59gal) of 168.0 F water
Notes:


Use Wyeast 3711 Saison yeast. This yeast strain will chew through anything. Let this yeast ferment hot you will not be disappointed in the result as this yeast puts off fantastic esters.
 
W

WhiteTailEER

Sophomore
Jun 17, 2005
11,534
170
0
JLW71073 said:
I like what's in your pipeline. they all sound tasty. Here's my saison. It's pretty good and usually gets great reviews from friends. I highly recommend the Wyeast 3711 saison yeast if you can get it. I have usually have to order it.

Boil Size: 6.93 gal
Post Boil Volume: 6.24 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.50 gal
Estimated OG: 1.065 SG
Estimated Color: 6.3 SRM
Estimated IBU: 33.4 IBUs
Brewhouse Efficiency: 75.00 %
Est Mash Efficiency: 81.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9 lbs Pilsner (2 Row) Bel (2.0 SRM) Grain 1 69.2 %
3 lbs Munich Malt (9.0 SRM) Grain 2 23.1 %
1 lbs Vienna Malt (3.5 SRM) Grain 3 7.7 %
1.75 oz Fuggles [4.50 %] - Boil 60.0 min Hop 4 23.6 IBUs
2.00 oz Fuggles [4.50 %] - Dry Hop 7.0 Days Hop 8 0.0 IBUs
1.00 oz Styrian Goldings [5.40 %] - Boil 20.0 mi Hop 5 9.8 IBUs
1.10 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 6 -
1.0 pkg French Saison (Wyeast Labs #3711) [50.00 Yeast 7 -


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 13 lbs
----------------------------
Name Description Step Temperat Step Time
Mash In Add 16.25 qt of water at 162.9 F 148.0 F 90 min

Sparge: Batch sparge with 2 steps (1.09gal, 3.59gal) of 168.0 F water
Notes:


Use Wyeast 3711 Saison yeast. This yeast strain will chew through anything. Let this yeast ferment hot you will not be disappointed in the result as this yeast puts off fantastic esters.
Click to expand...

That looks like it came right out of the BeerSmith software. [cheers] I would think that mashing at 148 would produce a light body rather than medium. It doesn't really matter that much to me though, I just have the igloo water cooler for a mash tun, so I don't have anything to regulate the temperature. Just dump it in and seal it up.

I forgot to add the Irish Moss to my recipe above. I use Irish Moss instead of the tablets for fining. (no real reason, I started using the Irish Moss and had never used the Whirlfloc tablets)

I'm nearly 100% certain that I have everything but the yeast in my inventory. This looks good, I'll definitely try it when I make the Saison. Is it your recipe or is it in the BeerSmith cloud under a name I could look up?
 
J

JLW71073

Redshirt
Aug 7, 2003
6,499
7
0
WhiteTailEER said:
That looks like it came right out of the BeerSmith software. [cheers] I would think that mashing at 148 would produce a light body rather than medium. It doesn't really matter that much to me though, I just have the igloo water cooler for a mash tun, so I don't have anything to regulate the temperature. Just dump it in and seal it up.

I forgot to add the Irish Moss to my recipe above. I use Irish Moss instead of the tablets for fining. (no real reason, I started using the Irish Moss and had never used the Whirlfloc tablets)

I'm nearly 100% certain that I have everything but the yeast in my inventory. This looks good, I'll definitely try it when I make the Saison. Is it your recipe or is it in the BeerSmith cloud under a name I could look up?
Click to expand...
I do use BeerSmith to build recipes. Although, it's on my old lap top and I need to re-purchase the software for my new lap top, so I'm not sure if there is a user name you can look it up on?

Mashing at 148 will give it a lighter body and will help it dry out. One thing about saison's is they are historically dry beers. When I made this recipe I was trying to keep it historically accurate to the style. I have the same set up for a mash tun. That's all I do is calculate my mash water so I can hit my mash temp.
 
W

WhiteTailEER

Sophomore
Jun 17, 2005
11,534
170
0
JLW71073 said:
I do use BeerSmith to build recipes. Although, it's on my old lap top and I need to re-purchase the software for my new lap top, so I'm not sure if there is a user name you can look it up on?

Mashing at 148 will give it a lighter body and will help it dry out. One thing about saison's is they are historically dry beers. When I made this recipe I was trying to keep it historically accurate to the style. I have the same set up for a mash tun. That's all I do is calculate my mash water so I can hit my mash temp.
Click to expand...

I meant recipe name ... but it doesn't matter, it's easy enough to just put the recipe in there from what you've posted here. Again, thanks. Can't wait to try it.
 
You must log in or register to reply here.
Top Bottom