Citra Single Hop Pale Ale
Happy New Year (and Happy Chinese New Year, too)!
It's been far too long since our last post, with both blogging and brewing becoming casualties of real life. The brew must go on, though (what with Hong Kong's only real homebrewing competition coming up in April). We've been doing a little bit of experimentation lately; we recently brewed a hefeweizen using homemade yuzu honey to prime the bottles.
This past weekend, we brewed a batch of a basic citra single hop pale ale. Not terribly interesting in and of itself, but we decided to try using an Anova sous vide circulator to keep a consistent mash temperature. Process wise, it made life super easy, especially for a 90 minute mash. We noticed that efficiency may have been down a few ticks, however, and wonder whether it was due to the Anova (perhaps it was too hot near the element?). More testing appears warranted.
An update on our previous beers. The raspberry saison has turned out extremely well, if a little bit over carbonated. The flavour profile has turned out almost exactly how we wanted it. The English IPA is a complete mess, sadly, completely unbalanced with a medicinal tang. On to the next!
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Single Hop Citra Pale Ale Recipe Specifics ------------------- Batch Size (Gal): 5.50 lbs Total Grain (Lbs): 12.00 lbs Anticipated OG: 1.051 Anticipated SRM: 3.7 Anticipated IBU: 45.9 Wort Boil Time: 60 Minutes Grains ---------------- 0.80 ozCara-Pils/Dextrine4.2 % 0.80 ozCaramel/Crystal Malt - 40L4.2 % 1.00 lbWhite Wheat Malt8.3 % 10.00 lbsBriess Pilsner Malt 83.3 % Hops ------ 0.50 ozCitra (pellet, 13.8% AA) @ 60 min 0.50 ozCitra (pellet, 13.8% AA) @ 15 min 1.00 ozCitra (pellet, 13.8% AA) @ 5 min 2.00 ozCitra (pellet, 13.8% AA) @ 0 min Yeast ------ Safale US-05 American Ale Yeast Mash Schedule ----------------- Mash @ 153f for 90 min Notes ------- 20 February 2016: Treated 7 gallons of filtered water with 1 Campden tablet Brewed 21 February 2016 Heated 7 gallons treated water to 162f and added grains. Attached Anova sous vide circulator and set to 153f and mashed for 90 minutes. Allowed flameout hops to steep for 5-10 minutes before chilling.Post-boil volume of approx. 4.2 gal. Topped with chilled sanitised filtered water to reach 5.0 gal. Measured OG at around 1.050. Shook briefly to aerate, pitched hydrated yeast.Chilled to 66F overnight. 23 February 2016:Vigorous activity, thick krausen. Allowed temp to rise to 70f.