Recipe Critique: Citra Saison

Discussion in 'Homebrewing' started by Prep8611, Feb 3, 2018.

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  1. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    Thinking about brewing up 5.5 gallons of a Saison which I will dry hop with 2 ounces of Citra. Please critique my recipe and process. My main concern is using American hops with 3724 but if there isn't overall outrage I will go ahead and attempt it.
    Grain Bill:
    84.2% Pilsner
    10.5% White Wheat
    5.3% Flaked Wheat

    Mashed Single Infusion 150 for 1 hour.

    Hops:
    Citra 1 ounce at 20 minutes for 27ibu per BeerSmith
    Dry Hop 2 Ounces total for 3 days

    Yeast:
    Imperial Organic "Rustic" = equivalent to Wyeast 3724

    Fermented in Temp Control Chamber:
    Pitch at 70F
    Raise temperature over 24 hours to 80F for 2 weeks

    Cold Crash and Keg
     
  2. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    I'd drink it
     
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  3. csurowiec

    csurowiec Initiate (0) Mar 7, 2010 Maryland

    Sounds tasty. I’ll help you drink it.
     
    thebriansmaude likes this.
  4. PortLargo

    PortLargo Pooh-Bah (1,831) Oct 19, 2012 Florida
    Pooh-Bah

    No outrage from me on using good ole American hops in a Belgian (the Belgians do it, so why not?). However, in my experience two ounces of Citra will overwhelm the yeast esters. I recently dry-hopped a Belgian IPA with one ounce of Citra and one ounce of Mosaic . . . it made a nice IPA but the yeast aroma was dominated (3787). I would consider cutting back, or at least tasting the grav sample and determine if less will give you more. FWIW, DuPont dry hops their Saison with French Triskel or Strisselsplat or Styrian Eureka (changes annually).

    Not familiar with Imperial yeast, but I use DuPont dregs (source of 3724?) and ferment warmer. Typically start at 77 and finish in the mid-80s, with attenuation in the upper 90s.
     
    Supergenious likes this.
  5. Supergenious

    Supergenious Maven (1,273) May 9, 2011 Michigan

    You could do a whirlpool/ hopstand instead of dry hop. That might keep the Citra from becoming to dominant. I did this with Citra in a tropical tripel that turned out pretty well. Then if you still want more Citra, dry hop later on too.
     
    MrOH likes this.
  6. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Looks good to me.

    FWIW the tank7 recipe given to me by someone who said he worked for boulevard had something like 5.5 oz of Amarillo in 5 gal. Only .5 oz in dry hop, 1.5 in whirlpool, and 3 at 5 min. Never tried it so don’t know.
     
  7. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    I may just dip it to a one ounce drop hop. Maybe do .75 at 20 minutes
     
  8. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    Okay so I'm making some changes. I'm dropping flaked wheat for same percentage of Munich for color and a little more malt background. Gonna mash for 90 minutes to ensure a more fermentable wort. Was thinking about adding a half pound of sugar to dry it out.
     
  9. secondbase

    secondbase Initiate (0) Jun 3, 2015 Tennessee

    Rustic is the equivalent of 3726, the blaugies strain. I love that strain with fruity American hops, but I would personally back off on the dry hop. An ounce should be fine, but you may want to drop it down to 1/2oz so you don’t overpower the yeast character.
     
    Prep8611 likes this.
  10. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    You do you bro. I did % 100 pils bittered to 20 tinseth with magnum open fetmented with wyeast belgian ale for two weeks and blasted it with 3oz nelson for a week. It's the best 4% beer I have brewed.
     
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  11. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    Indeed.

    That said, do you know what would make this beer even more fantastic?

    Noble hops.

    Just sayin'.
     
    Prep8611 likes this.
  12. MrOH

    MrOH Grand Pooh-Bah (3,995) Jul 5, 2010 Virginia
    BA4LYFE Society Pooh-Bah

    Yeah, I'm a bit burned out on Citra/Mosaic everything nowadays.
     
  13. csurowiec

    csurowiec Initiate (0) Mar 7, 2010 Maryland

    While I said above I thought it sounded tasty and I offered to help drink it, I would make it with Hallertau Mittelfru. I seem to be on a kick lately with using that hop. I still think the OP should make it as planned because that recipe will make a tasty beer.
     
  14. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    I was thinking noble hops but honestly I can't think about buying more hops when I got a freezer full. I'm not a fan of paying 3 dollars an ounce so I'd have to spend 22 on a pound.
     
  15. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    It's bubbling away at 70 in my chest freezer now. In a few days I will crank to 80 to finish.
     
  16. Dave_S

    Dave_S Crusader (429) May 18, 2017 England

    I normally roll my eyes at the thing where UK / US brewers go (obnoxious beer-nerd voice) "yeah, so we wanted to brew a Dortmunder, but Dortmunders are kinda lame and boring, so we amped it up with a shit-ton of Citra and Simcoe", but I've got a lot of time for dry, slightly rustic Belgian-style beers with reasonably subtle additions of new-world hops. Rulles' Estivale, Blaugies / Hill Farmstead Vermontoise, De La Senne / Two Roads Brothers in Farms, that sort of thing.

    Obviously not saying that dry, slightly rustic Belgian-style beers with traditional British or European hops can't be great, too, though...
     
    MrOH likes this.
  17. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    What's done is done :slight_smile:
     
  18. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Why does everyone do that?
     
  19. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    80 is the top temperature range for the yeast per the website and it's my beer and I want to do it. No science here.
     
  20. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    I don't know either. Most esters are formed during yeast's replication/logarithmic phase, so that would be the time to increase your fermentation temperature, if any.
     
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