Who's brewing this weekend? July 27/28 edition

I was kinda expecting this to be a citra-BOMB from hell...

• 12 lbs Munich
• US-05 yeast
• 0.5 oz Belma at 60
• 1 oz citra at 10
• 1 oz citra at 5
• 2 oz citra at FO
• 2 oz citra DH

• 1.061 OG
• 47 IBU
• 12 SRM
• 6.4% ABV

But it sounds like you made something similar (or even more heavily citra hopped, save the dry hops) and you aren't having to use tongs to pour your beer or anything like that...

So if making a true citra bomb from hell is my goal, should I up the citra to even moar? Because that is my goal. I could do more of an IPA hop schedule, if need be. Or truthfully, if you think it'll be perfect like this, done.

 

Yeah, if you want to really taste Citra and want it to be fresh cut melon in a glass, do it.

Toss in another ounce at 15 min, another for the DH, and do a double hop stand. Do 1.5 right at flame out while it's still hot to get some IBU's, and then do another 1.5 ounces at 170 or less and let it sit while it cools and whirlpools and transfers to the primary fermenter.

I'd think that would be plenty in there. Saturated pretty much. Passionfruit and melon bomb. It'll have a pissy ripe melon nose to it early on that will go away after a week or two, and it'll taste good to boot.

 

Done. After taking your suggestions into account, I was gonna do it like this...

• 0.5 oz Belma at 60
• 1 oz citra at 15
• 1 oz citra at 10
• 1 oz citra at 5
• 2 oz citra at FO, then cool to 170F and let stand 15 minutes
• 2 oz citra after first 15 minute hop stand, while wort is still hot, let stand another 15 minutes
• 3 oz citra DH

My pre-chiller/chiller setup cools the wort pretty darn fast, should I leave it stand a few more minutes after the second post-boil hops addition? Perhaps another 15 minutes? In the past I had done just a flameout, with a cool to 170F then let stand (up to 30 minutes), but heck, I'm willing to try new things, no problem.

 

Bottled my Brett pale ale made with HBC 342 (including dry hop). Pre-bottling, the pineapple esters from the Brett overwhelm everything else. Is not a problem.

 

I've had good luck dry hopping sour mash beers, as long as they are drunk quickly.