Citra Pale Ale

Discussion in 'Complete and Brewed Recipes' started by clibit, May 21, 2015.

Help Support The Homebrew Forum UK by donating:

  1. May 21, 2015 #1

    clibit

    clibit

    clibit

    Senior Member

    Joined:
    Jun 2, 2013
    Messages:
    2,071
    Likes Received:
    836
    Location:
    Old Trafford
    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
     
    eyuptm likes this.
  2. May 31, 2015 #2

    DouGy108

    DouGy108

    DouGy108

    New Member

    Joined:
    May 31, 2015
    Messages:
    1
    Likes Received:
    1
    Location:
    NULL
    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.
     
    Hopsteep likes this.
  3. May 31, 2015 #3

    clibit

    clibit

    clibit

    Senior Member

    Joined:
    Jun 2, 2013
    Messages:
    2,071
    Likes Received:
    836
    Location:
    Old Trafford
  4. Aug 31, 2019 #4

    Roger Wilko

    Roger Wilko

    Roger Wilko

    Active Member

    Joined:
    Jan 27, 2018
    Messages:
    55
    Likes Received:
    19
    This is going to be my first go at biab brewing. Ingredients ordered. I canā€™t wait
     
  5. Aug 31, 2019 #5

    Slid

    Slid

    Slid

    Forum Friend Moderator

    Joined:
    Oct 20, 2013
    Messages:
    4,377
    Likes Received:
    1,376
    Location:
    Bolton
    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.
     
    GerritT and terrym like this.
  6. Aug 31, 2019 #6

    Roger Wilko

    Roger Wilko

    Roger Wilko

    Active Member

    Joined:
    Jan 27, 2018
    Messages:
    55
    Likes Received:
    19
    Iā€™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 didnā€™t look massively complicated and liked the sound of this one
     
  7. Aug 31, 2019 #7

    Gerryjo

    Gerryjo

    Gerryjo

    Landlord. Supporting Member

    Joined:
    Sep 7, 2016
    Messages:
    3,368
    Likes Received:
    1,061
    Location:
    Derry,Northern Ireland
    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.
     
    GerritT likes this.
  8. Sep 13, 2019 at 11:31 AM #8

    keat64

    keat64

    keat64

    Landlord.

    Joined:
    Nov 4, 2015
    Messages:
    501
    Likes Received:
    146
    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.
     
  9. Sep 13, 2019 at 3:16 PM #9

    bobukbrewer

    bobukbrewer

    bobukbrewer

    Regular.

    Joined:
    Dec 5, 2015
    Messages:
    317
    Likes Received:
    57
    keat64 - 15:31 is far too early to start drinking a strong beer like Oakham Citra, try to wait until at least 15:35
     
  10. Sep 14, 2019 at 1:02 PM #10

    Roger Wilko

    Roger Wilko

    Roger Wilko

    Active Member

    Joined:
    Jan 27, 2018
    Messages:
    55
    Likes Received:
    19
    Hi there, Iā€™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
     
  11. Sep 14, 2019 at 2:04 PM #11

    MmmmCitra

    MmmmCitra

    MmmmCitra

    Active Member

    Joined:
    Jun 5, 2017
    Messages:
    66
    Likes Received:
    14
    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 AnkoĆ¹ likes this.
  12. Sep 14, 2019 at 2:48 PM #12

    An AnkoĆ¹

    An AnkoĆ¹

    An AnkoĆ¹

    Landlord.

    Joined:
    Feb 2, 2019
    Messages:
    1,307
    Likes Received:
    572
    Location:
    Brittany, France
    To me it means chuck them in at flameout. The <80C steep is something in addition.
     
  13. Sep 14, 2019 at 9:27 PM #13

    Nicks90

    Nicks90

    Nicks90

    Landlord.

    Joined:
    Jul 5, 2017
    Messages:
    628
    Likes Received:
    235
    Location:
    NULL
    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
     
  14. Sep 14, 2019 at 10:34 PM #14

    Roger Wilko

    Roger Wilko

    Roger Wilko

    Active Member

    Joined:
    Jan 27, 2018
    Messages:
    55
    Likes Received:
    19
    Thanks for the advice, I will see what tomorrow brings
     
  15. Sep 15, 2019 at 4:08 PM #15

    Roger Wilko

    Roger Wilko

    Roger Wilko

    Active Member

    Joined:
    Jan 27, 2018
    Messages:
    55
    Likes Received:
    19
    Well thatā€™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.
     
  16. Sep 15, 2019 at 4:26 PM #16

    northof49

    northof49

    northof49

    New Member

    Joined:
    Feb 26, 2017
    Messages:
    13
    Likes Received:
    3
    Location:
    NULL
    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?
     
  17. Sep 15, 2019 at 4:33 PM #17

    Roger Wilko

    Roger Wilko

    Roger Wilko

    Active Member

    Joined:
    Jan 27, 2018
    Messages:
    55
    Likes Received:
    19
    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
     
  18. Sep 15, 2019 at 5:21 PM #18

    An AnkoĆ¹

    An AnkoĆ¹

    An AnkoĆ¹

    Landlord.

    Joined:
    Feb 2, 2019
    Messages:
    1,307
    Likes Received:
    572
    Location:
    Brittany, France
    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).
     
  19. Sep 15, 2019 at 6:54 PM #19

    northof49

    northof49

    northof49

    New Member

    Joined:
    Feb 26, 2017
    Messages:
    13
    Likes Received:
    3
    Location:
    NULL
    Thanks, An AnkoĆ¹, 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.
     
    An AnkoĆ¹ likes this.

Share This Page