Brewing this on Tuesday. Looking for thoughts on my friend's recipe. Thanks in advance. Citra Pale Recipe yeast - WLP001 (Cal Ale) Try to do a yeast starterbatch size - 6 galboiling time 60Prim Fermentation - 14 @ 68FSecondary - Dry hop for 7 more days after inital 14Ingredients10lb 2 row (Rahr)1lb Briess Munich 10L.5 Lb Briess Caramel 40 1oz Citra - 60min .5oz citra 10min .5 oz cascade 10min .5 oz citra 1 min .5 oz cascade 1 min .5 oz citra Whirlpool 1.5 oz citra dry hop = 4oz citra hops 1 oz cascade mash @150 for 60
Let me reformat that for you so it can be read, is it?? 10# 2-row 1# - Rahr What? 0.5# 10L Briess Munich ?# C40 Aside from not know what Rahr your adding or the amount of C40, the munich malt is pointless. Its a basemalt, and wont do anything at 0.5# in a batch For your hops, IMO you should at least double the amount of your late additions
I wouldn't use a 60 min charge of Citra. Others might. I think the flavor is just off. It's fine later in the boil
I'm looking at the formatting and I'm thinking it's the following: 10 lb 2-row Rahr 1 lb Munich 10L 0.5 Crystal 40 It this correct? Not trying to be a jerk, but please be careful and check before you post to make sure your info is clear. Cheers!
I laughed out loud. @ OP: At 70% efficiency you're looking at an OG of 1.057, don't know what the AA's are on your hops, but looks like you could have 65+ IBU's based on 60 and 10 minute additions alone, not including the extra IBU's you'll be picking up from the late additions. I'm thinking that this might end up overly bitter, but it depends on the AA's of your hops.
The munich won't hurt but at 1 lb it won't add much. Munich is a base malt, albeit a maltier one than 2-row, and with more color. But it's not a specialty malt, and if you want much effect from it, add more. I have used it at 100% and I think it makes for a great beer, but I have a specific reason in mind when I make an all munich beer*, it's not just random. Formatting is good. Preview and edit buttons are your friend. I don't have an opinion on the 60 minute citra addition, except to say that IF citra is very rare and expensive, I wouldn't choose that for a bittering addition. Some seem to think it's not a good 60 minute hop, but I can't say because I haven't tried it at 60 minutes. I will say that it certainly wouldn't HURT to choose a different hop for 60 min. Citra is great at later additions, I would say under fideen mins. Over-bittering a beer with a 1.057 OG will result in the obvious overly bitter beer. Consider the AA% of your hops when designing recipes. Use a program, spreadsheet, or online recipe thingamabob if you aren't already. They will all ask for the AA% of your hops. The AA% of individual hops types varies by a considerable margin, so one hop schedule of [insert hop here] will make a great beer, while another would be overly bitter. I suggest clarifying, then re-submitting your questions, at which time you'll get better answers. *generally that reason is that I want a fairly malty base with some nice color, and the hops levels aren't ridiculously high (although a pretty decently hoppy smash with bravo at 40-ish IBUs and a sizeable late addition made for a great hoppy pale ale).
