idea is for a thirst-quenching summertime beer, in the vein of a cream ale but with a bit more nuanced malt character. commercial example would be targeted towards sixpoint sweet action but a bit lighter in color and sweetness. hoping for a relatively crisp finish but with a smooth rounded mouthfeel. restrained hop bitterness, more focus on a tropical/citrus aroma. ballpark figures i'd like to hit: og-fg: 1.054-1.012 SRM: ~7 IBU:~25 considered grain bill: 50% marris otter 15% pils 15% vienna 10% flaked maize 5% honey malt 5% carafoam single infusion mash ~150. beginning to wonder if the maize and carafoam are somewhat contradictory, perhaps nix one and adjust mash temp? hops- i have an oz each of liberty, citra, amarillo, and simcoe. was thinking liberty and a touch of simcoe for bittering, with amarillo and simcoe for flavor/aroma. no experience with citra. any suggestions for a hopping regimen would be appreciated. intrigued by wlp 008 east coast yeast but not married to it. this is my first all grain recipe, so any feedback or critique would be helpful. thanks in advance.
I have never been a huge fan of flaked maize, I have used it a few times and have regretted it each time (I think the flavor just doesn't sit right with me). As far as the hopping goes if you are going for a tropical/citrusy character I would do a late hop addition of the citra, it is quickly becoming one of my favorite hops.
Looks like it could be good, but maybe more of an ESB feel with that much Maris Otter combined with Vienna and Honey. I'd say maybe switch the Otter and Pils percentages, or maybe just go all Pils if you'd like something with more of that crisp finish. I agree with Citra as a late addition, 10 mins or less since you're not looking for bitterness from this guy. Hope it works for ya, good luck on your first all grain batch.
I have used citra in the past and it is totally citrus in your face. I have heard it overpower other hops, but I'm not totally sure. And, for me, I would shoot for a mash temp. of 152 to get a little more mouthfeel, but thats just me.
I would avoid the Maris Otter if you want a crisp refreshing summer ale. With your ingredients, I might go for something like this: 60% Pilsen Malt 20% Vienna Malt 10% Wheat Malt (you didn't list wheat, if you don't have it, I'd bump up the Pils) 10% CaraFoam/Carapils (For a more American ale, if you had 2-row and crystal 20, you could go 70%/10%, to replace the Pils/Vienna.) 0.25 oz. Citra 60 min. (to get your bulk of IBUs) 0.25 oz. Citra 20 min. 0.25 oz. Simcoe 20 min. 0.25 oz. Citra 1 min. 0.25 oz. Simcoe 1 min. 1.00 oz. Amarillo Dry Hop 0.50 oz. Simcoe Dry Hop 0.25 oz. Citra Dry Hop Anticipated OG: 1.052 Anticipated SRM: 4.1 (add one ounce of Chocolate malt if you really want to get 7 SRM) Anticipated IBU: 28.6 Mash at 152 Clean ale yeast - WLP001, S-05, Wyeast 1056 Ferment at 67 Dry hop for 7 days
super helpful especially w/ hopping. i do have wheat malt and will favor the pils. i'll save the maize for a small batch cream ale and high % mo for a birthday esb for pops. thanks.
