Citrus Candy Pale Ale recipe critique

I find citra to be more on the tart/catty side than the sweet side, regardless of malt backbone. I have noticed that sometimes certain hops give off a candied quality when used in larger amounts (and typically when those hops are freshest) like cascade and amarillo. Lots of cascade late additions sometimes come off as candied grapefruit while lots of amarillo late additions sometimes come off as candied peach to me. YMMV of course. The hop stuff aside, I'd ditch the table sugar if it was my beer and I wanted a pale ale with a sweet malt backbone.

 

I personally have never combined Citra and Centennial but my expectation is that these two hops would play well together. You made mention of: “0.75 citra and .5 centennial” for end of boil and dry hopping. In my homebrewing experience, Citra is a much more potent hop then Centennial. Consequently I would suggest that the proportion should be more Centennial then Citra; for example: 0.75 Centennial and 0.5 Centennial.

You stated: “nice sweet malt back bone”. What mash temperature do you have in mind and which yeast strain?

Cheers!

P.S. To my palate Citra tastes of tropical fruits.

 

If you are going for citrus and candy-like, I'd suggest hopping with Mosaic and Amarillo.

 

I agree with Koopa. The table sugar will not help with the malty backbone. Some munich malt will give an extra layer.

 

Awesome combo. That's what was in my Classic American Creme Ale. Mainly centennial with a blast of citra at the end.

 

Mosiac is what you want for candy-like . . . just remember, it's potent. I would not mix it with Citra (too much going on) but Centennial/Cascade/Amarillo would work well. But lots of this is personal perception. If you have the capability this begs to be done in split batches.

Pretty sure you know (but just in case), the sugar will do nothing but add some alcohol and potentially dry out your brew. Unless you are shooting for high ABV, I can think of no reason to use it. I haven't used Carawheat, but would recommend something like Munich and/or Aromatic for added maltiness.

EDIT: ain't nuthin' wrong with 2013 Amarillo

 

Mashing at 155 will make for a heavier body. Mash at 152. Also for a lighter beer shoot for an O.G. of 1.045-1.050. Good luck.

 

“Mashing at 155 will make for a heavier body. Mash at 152.” But mashing at 152 will create a more fermentable wort which is somewhat at cross purposes of the stated goal of “sweet malt back bone”.

If I was trying to produce a beer with a sweet malt backbone, I would ferment higher than 152 and utilize a less attenuating yeast (e.g., Danstar Windsor). Utilizing 10% Munich Malt will also help in creating a sweet (malty) malt backbone.

Depending on how much of a sweet malt backbone is desired, do all three: mash higher, 10% Munich malt and use a yeast such as Danstar Windsor.

Conversely, if a beer with little malt backbone was desired: mash lower (e.g., 152), solely use 2-row and use a highly attenuating yeast like California Ale yeast (WY1056/WLP001/US-05).

Cheers!

 

I have gone through a LOT of '13 Amarillo and never got anything I would describe as grassy. If you are looking for something that is crisp and highly drinkable but still has an almost candy-like sweetness, I'd suggest giving the Mosaic a whirl rather than making an unnecessarily complex grain bill. Two row, a touch of wheat, and the right hop selection will get you what you're looking for based on your original post.

 

The OP stated that he wanted a light enough beer for hot summer days. Take care.

 

Jim, you are correct that later in the thread he made that statement. His statement of wanting a sweet malt backbone in the original post was ‘affixed’ in my head.

Needless to say but “light” and “sweet malt backbone” are too different beers; maybe @TastyAdventure is changing his mind on this aspect?

It is sometimes challenging to keep up with ‘changes’.

Cheers!

Jack

 

“Maybe if I added Munich to the grain bill but mashed at 152, it'd be lighter but still have that flavor profile in looking for...” Well, it is challenging for an outsider to know your personal palate.

Mashing 2-row at 152 will result in a very fermentable wort which means that you will achieve a lower final gravity (e.g., a beer with a somewhat thinner body). Munich Malt is somewhat less fermentable so the addition of 10% to the grist will result in a beer of a tad higher final gravity (having only 10% will only affect the final gravity a bit) plus you will get some (but 10% is not a lot) of the malty flavors that Munich Malt ‘brings to the party’.

It very may well be that you will like the ‘combo’ of 152 mash & 10% Munich Malt.

Needless to say but your yeast strain selection will have an influence here; what yeast strain do you intend to use?

Cheers!

 

That sounds tasty. I love Windsor yeast and (of course) Munich malt.

 

“Probably US-05. And I'm think 20% Munich at 152”

For my homebrewing, US-05 is a highly attenuating yeast. By ‘upping’ the Munich Malt to 20% you likely will have a beer with a noticeable malt backbone.

Please report back with how your beer turned out.

Cheers!

P.S. 15% Munich & 5% CaraWheat should get you a noticeable malt backbone too.