Brewer's Friend calculates out to just over 70. Mosaic and Citra are both pretty high AA hops.
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Last: 3 mo ago by Chipotlemonger
IMHO Citra (and perhaps Mosaic, to a lesser extent) is wasted as a bittering hop -- the fruity/floral flavor & aroma are its best features, so use it for aroma/flavor/dry hop, and something else for bittering.
I've had great luck and lots of compliments on my Citra-featuring IPA & Extra Pale. Both were based on a Stone IPA clone, and I kept the Magnum/Perle (approx. 1/2 oz. each @90min. -- the recipe was in AAU) bittering addition that recipe used.
I'd also go easy on the Mosaic unless you just really love it. Citra+Mosaic is a good combination but the Mosaic-forward IPAs I've had had a harsh flavor. I've done several versions of the Citra "session IPA" or "extra pale" (coming in around 5%), combined with one or more of Centennial, Chinook, Cascade, Simcoe, or Mosaic. This was my last one, the Citra+Mosaic (well, and Centennial):
10 lbs 2-row
14 oz. Crystal 20
2 oz. wheat malt (for head retention)
90 min: 0.5 oz Magnum, 0.5 oz Perle
15 min: 1 oz Centennial, 1 oz Citra
dry hop (6 days): 1 oz Citra (leaf), 0.5 oz Mosaic
Mashed at 151F, OG 1.051, FG 1.011. Fermented with WY1056 @66F. Had 5.5 gal into fermenter and 5 gal into the keg; I dry-hopped in a different keg.
IMO this was just the right amount of Mosaic. Your recipe has a bit more malt but I think 2 oz. Mosaic may be too much. Everyone's taste is different, of course...
I've had great luck and lots of compliments on my Citra-featuring IPA & Extra Pale. Both were based on a Stone IPA clone, and I kept the Magnum/Perle (approx. 1/2 oz. each @90min. -- the recipe was in AAU) bittering addition that recipe used.
I'd also go easy on the Mosaic unless you just really love it. Citra+Mosaic is a good combination but the Mosaic-forward IPAs I've had had a harsh flavor. I've done several versions of the Citra "session IPA" or "extra pale" (coming in around 5%), combined with one or more of Centennial, Chinook, Cascade, Simcoe, or Mosaic. This was my last one, the Citra+Mosaic (well, and Centennial):
10 lbs 2-row
14 oz. Crystal 20
2 oz. wheat malt (for head retention)
90 min: 0.5 oz Magnum, 0.5 oz Perle
15 min: 1 oz Centennial, 1 oz Citra
dry hop (6 days): 1 oz Citra (leaf), 0.5 oz Mosaic
Mashed at 151F, OG 1.051, FG 1.011. Fermented with WY1056 @66F. Had 5.5 gal into fermenter and 5 gal into the keg; I dry-hopped in a different keg.
IMO this was just the right amount of Mosaic. Your recipe has a bit more malt but I think 2 oz. Mosaic may be too much. Everyone's taste is different, of course...
quote:
IMHO Citra (and perhaps Mosaic, to a lesser extent) is wasted as a bittering hop -- the fruity/floral flavor & aroma are its best features, so use it for aroma/flavor/dry hop, and something else for bittering.
quote:Completely agree. Magnum is our go-to bittering hop in just about all of our beers for a couple reasons: It's cheap, easy to find, pretty high alpha, clean, and has excellent storability.
Magnum
Kyle, I'd move that 60 min Mosaic addition to flameout and replace it w/ something like Magnum, Galena, Columbus/CTZ, or even Chinook. Magnum/Galena tend to be more neutral, but CTZ and Chinook both play really well w/ IPAs. We use CTZ in our Double IPA for bittering but also have a small addition of it in the whirlpool. It's really dank/resiny and often gets overlooked for other "finishing" hops, but it works great as a dry-hop as well.
I have a Saison and a Hefeweisen fermenting. Broke my hydrometer when doing the Hefe tho... glass POS.
The Saison is very close to being bottled. It's been taking its sweet time, but no rush. It smelled fantastic when I put it into secondary.
I built my first hop spider last night. It was pretty standard/simple from what I've seen elsewhere. PVC, bolts, washers, nuts, clamp and a paint strainer bag = win.
The Saison is very close to being bottled. It's been taking its sweet time, but no rush. It smelled fantastic when I put it into secondary.
I built my first hop spider last night. It was pretty standard/simple from what I've seen elsewhere. PVC, bolts, washers, nuts, clamp and a paint strainer bag = win.
quote:Cool, thanks for the input everyone!
Kyle, I'd move that 60 min Mosaic addition to flameout and replace it w/ something like Magnum, Galena, Columbus/CTZ, or even Chinook. Magnum/Galena tend to be more neutral, but CTZ and Chinook both play really well w/ IPAs. We use CTZ in our Double IPA for bittering but also have a small addition of it in the whirlpool. It's really dank/resiny and often gets overlooked for other "finishing" hops, but it works great as a dry-hop as well.
Tweaked it just a bit (this is for 6 gallons to the fermentor):
11lbs 2-row (added a pound to bump up the gravity just a bit, it was on the low edge for style)
1lb Crystal 10L
.75lb Munich 10L
.75lb Carapils
1oz Magnum @ 60
1oz Citra @ 15
.5oz Mosaic @ 5
.5oz Citra @ 5
1oz Mosaic @ 0
1oz Mosaic Dry hop 10 days
1oz Citra Dry hop 10 days
WLP001 starter
1.061 OG
69 IBU
Looks good.
Only thing I'd personally change is remove the Carapils and up the Munich a bit, but that's totally up to you. I find that Carapils is somewhat redundant when you already have a good chunk of Crystal in there. As for the Munich, I just love Munich and don't think it would be noticeable enough at that quantity.
Either way should make for a tasty beer! Let us know how it turns out.
Only thing I'd personally change is remove the Carapils and up the Munich a bit, but that's totally up to you. I find that Carapils is somewhat redundant when you already have a good chunk of Crystal in there. As for the Munich, I just love Munich and don't think it would be noticeable enough at that quantity.
Either way should make for a tasty beer! Let us know how it turns out.
Hmmmm, might have to try that. Maybe 2lbs of Munich and drop the Carapils?
Sounds good to me.
Updated recipe:
11lbs 2 row
2lbs Munich 10L
1lb Crystal 10L
1oz Magnum @ 60
1oz Citra @ 15
1/2oz Mosaic @ 5
1/2oz Citra @ 5
1oz Mosaic @ flameout
1/2oz Citra dry hopped 10 days
1/2oz Mosaic dry hopped 10 days
Need to get my STC1000 wiring all setup this week or next for the chest freezer. Planning on a Feb 28 brew day.
11lbs 2 row
2lbs Munich 10L
1lb Crystal 10L
1oz Magnum @ 60
1oz Citra @ 15
1/2oz Mosaic @ 5
1/2oz Citra @ 5
1oz Mosaic @ flameout
1/2oz Citra dry hopped 10 days
1/2oz Mosaic dry hopped 10 days
Need to get my STC1000 wiring all setup this week or next for the chest freezer. Planning on a Feb 28 brew day.
Brewing the above on Saturday. Going to be pretty chilly outside, so I shouldn't have much trouble getting my wort cooled down quickly!
So, I got tired of using multiple programs/spreadsheets for brewing. I've been working on consolidating everything I need into one Excel file. This is what I have so far. I took a bunch from BIABacus, which is a great tool for BIAB brewers.
This only works properly with Excel 2010 and up. White cells are entry, blue are drop downs, red are calculations.
https://docs.google.com/uc?id=0BzY2R9iZl7kBaExGUEdiRFVrLVk&export=download
Feedback requested, it's a work in progress. The flow is probably a little confusing at first. It works for me because I put it together and know where everything is and where everything comes from.
The checklist on the right is intended for printing on brew day, and the print area for the page is set to that.
This only works properly with Excel 2010 and up. White cells are entry, blue are drop downs, red are calculations.
https://docs.google.com/uc?id=0BzY2R9iZl7kBaExGUEdiRFVrLVk&export=download
Feedback requested, it's a work in progress. The flow is probably a little confusing at first. It works for me because I put it together and know where everything is and where everything comes from.
The checklist on the right is intended for printing on brew day, and the print area for the page is set to that.
Looks good Kyle! I'll try using it next time I brew, which will hopefully be this weekend.
I finally found a great deal on a 15CF freezer on Craigslist. I plugged in my STC-1000 and put my ESB currently in Secondary into it to christen it. Now my kegerator can go back to serving only.
I finally found a great deal on a 15CF freezer on Craigslist. I plugged in my STC-1000 and put my ESB currently in Secondary into it to christen it. Now my kegerator can go back to serving only.
quote:Cool, let me know how it works for you! You'll probably see some errors in some of the calculation cells as you're entering info, but those will all go away as you enter everything the particular cell needs. I'm still chasing down some of the errors to add in checks in the formulas to avoid them.
Looks good Kyle! I'll try using it next time I brew, which will hopefully be this weekend.
I finally found a great deal on a 15CF freezer on Craigslist. I plugged in my STC-1000 and put my ESB currently in Secondary into it to christen it. Now my kegerator can go back to serving only.
I built my STC-1000 setup and paint can heating element last night and got it all tested, so my chest freezer fermentation chamber is all ready for this weekend's brew. I also made a hop spider from a piece of PVC (5" to 4" reducing coupling), 3 carriage bolts, nuts/washers, hose clamp, and a voile fabric hop bag. I also have a new BIAB bag fit to my kettle. Looking forward to Saturday's brew day.
Posted on the other thread, but wanted to be sure it got here, too:
Just finishing cleaning up after a BIAB brew today. I'm starting to really dial in my process. Even with the cold weather, I nailed my expected gravity into boil. I was off on my OG, though, due to less boil off than expected, but not by much. Got it cooled off very quickly thanks to the 28* outside temps, and into the fermentation chamber at 63* it goes.
Just finishing cleaning up after a BIAB brew today. I'm starting to really dial in my process. Even with the cold weather, I nailed my expected gravity into boil. I was off on my OG, though, due to less boil off than expected, but not by much. Got it cooled off very quickly thanks to the 28* outside temps, and into the fermentation chamber at 63* it goes.
Well, crap. I waited too long to sign up for Brew Riot, and it's full. So, I guess I'll be inviting guests over to drink the IPA I just brewed. Or maybe I'll just save it all for myself.
This does mean that I can experiment with my next recipe instead of playing it safe with one I've already done. Since I have temperature control now, I'm wanting to go the lager route. Thinking either a red/amber Vienna-style lager, a rye pilsner, or maybe a dunkel.
This does mean that I can experiment with my next recipe instead of playing it safe with one I've already done. Since I have temperature control now, I'm wanting to go the lager route. Thinking either a red/amber Vienna-style lager, a rye pilsner, or maybe a dunkel.
Dammit, I was hoping to get in on Brew Riot this year too. Labor of Love last year was a ton of fun. I think Martin House does one called Riverside Shootout some time. I'll look into it and report back.
Edit: Slightly different setup for this competition. It's like the Iron Mash where you brew onsite the day of. It's Sunday, April 19th for those interested. 2nd Annual Riverside Shootout
Edit: Slightly different setup for this competition. It's like the Iron Mash where you brew onsite the day of. It's Sunday, April 19th for those interested. 2nd Annual Riverside Shootout
Never mind, that's full too. I guess we'll just have to drink then.
Anybody attending the Bluebonnet Brew Off? I don't have any entries but will be there on the Friday night to "sample".
Frio, I'll be there all weekend. I'm really excited for this year since it's moving to Irving Convention Center. Friday night commercial tasting is going to massive. A lot more breweries will be there. Also, I'm in the Red River Brewer's Club.
Well hell I may have to check that out too then. We live in the mid cities area, and that's not too far for an uber ride. I've been there for a work seminar, and it's a pretty neat place. Kinda looks like a big piece of crumpled origami or something.
Dang, this board is great.
I'd like to make a batch of Hefe or Kolsch fairly soon. Do any of you have a 5gal all-grain recipe you've been impressed with?
I'd like to make a batch of Hefe or Kolsch fairly soon. Do any of you have a 5gal all-grain recipe you've been impressed with?
I'm not usually a fan of those styles, but I liked Austin Homebrew's Bavarian Hefe.
Did this hefe for 5.5 gallons into the fermentor:
6lbs Wheat Malt
4lbs Pilsner
Mashed at 152 for 90 minutes (BIAB full vol mash)
90-minute boil
.5oz Hallertau Hersbruker at 60 and 30 min
WLP380 yeast
Turned out pretty damn good.
6lbs Wheat Malt
4lbs Pilsner
Mashed at 152 for 90 minutes (BIAB full vol mash)
90-minute boil
.5oz Hallertau Hersbruker at 60 and 30 min
WLP380 yeast
Turned out pretty damn good.
I usually get my ingredients at my local homebrew store (backyard in Humble) but I was intrigued by the pliney clone on morebeer.com since the kit was way cheaper that I could piece it together.
I told you that story to tell you this story. To get free shipping on the PTE clone I added the ingredients for this blonde. All the grains are pre-ground except .5lb of Vienna.
I don't want my local store to know i am cheating on them. Can I grind the grain in batches in my food possessor or vitamix?
I told you that story to tell you this story. To get free shipping on the PTE clone I added the ingredients for this blonde. All the grains are pre-ground except .5lb of Vienna.
I don't want my local store to know i am cheating on them. Can I grind the grain in batches in my food possessor or vitamix?
Too late. He knows you're cheating on him and now you'll only get stale yeast.
you shut your mouth
You only wish you had a local shop that has beer on tap.
Have fun in the woods with all your stale mail order grain and paying for cold packs with your liquid yeast.
You only wish you had a local shop that has beer on tap.
Have fun in the woods with all your stale mail order grain and paying for cold packs with your liquid yeast.
That hurts. That really hurts.
I'm sorry. I didn't mean that. I was just talking in the moment.
I did get my paintball travel CO2 system going and If I ever figure out how to use my growler filler correctly I will bring you guys some beer on the 29th.
I did get my paintball travel CO2 system going and If I ever figure out how to use my growler filler correctly I will bring you guys some beer on the 29th.
We'll be out of town for a wedding, but might be back in time on Sunday.
Get one of the grolwer fillers: connecter with tubing the length of the growler. Works pretty well on my tap system if I lower to 3-4 psi.
Get one of the grolwer fillers: connecter with tubing the length of the growler. Works pretty well on my tap system if I lower to 3-4 psi.
Do you relieve the pressure in the keg first?
I noticed that it was almost spraying into the tubing. The tube ID is like twice the size of the opening on the filler. My first thought was to drill the opening larger. But I will lower the PSI first.
I noticed that it was almost spraying into the tubing. The tube ID is like twice the size of the opening on the filler. My first thought was to drill the opening larger. But I will lower the PSI first.
Yeah, I relieve the pressure a bit. Going from 3-4 back up to 10 shouldn't cause much of a carb issue with the beer.
This is the filler I use: http://www.northernbrewer.com/shop/growler-filler.html
The lower PSI even with the small ID should keep it from spraying out. It might also be an issue of line length. I have about 5' of line from keg to tap.
This is the filler I use: http://www.northernbrewer.com/shop/growler-filler.html
The lower PSI even with the small ID should keep it from spraying out. It might also be an issue of line length. I have about 5' of line from keg to tap.
The suggestion is much appreciated. I'll give it a shot and let you know how it turns out.
I'll be the dissenting opinion (sorry Dave!) and say that relieving keg pressure below the saturation point is never ideal. If you must, just be really careful not to agitate the keg at all as the beer is very prone to CO2 breakout since you're not at equilibrium pressure anymore. Also do it slowly to keep the pressure drop to a minimum.
The *right* way would be to ensure there is enough restriction using a combination of line length and reduced diameter. There are calculators online for this. You should be able to ,pour a decent growler right through the faucet if your draft system is balanced correctly.
The *right* way would be to ensure there is enough restriction using a combination of line length and reduced diameter. There are calculators online for this. You should be able to ,pour a decent growler right through the faucet if your draft system is balanced correctly.
quote:Dave...what temperature and pressure are you serving at? Are they 3/16" lines?
The lower PSI even with the small ID should keep it from spraying out. It might also be an issue of line length. I have about 5' of line from keg to tap.
The lines are usually at 10psi and 38 degrees.
I haven't tweaked the system in a long time, so it might need some adjustments. Beer still tastes good.
I haven't tweaked the system in a long time, so it might need some adjustments. Beer still tastes good.
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