MicroBrewMaster
Well-Known Member
Made this about a month ago and subbed the citra for falcons 7 c's(to save some money) but did dry hopped with citra. Tasted great, never had the real thing so sure on how different it changed it
1.018 is pretty far from dry... Thats kind of high. I know thats what the recipe states though, but I would figure this beer would finish much atleast closer to 1.011 or 1.010.
Considering I started at 1.072, a single packet of s-04, and no starter I'm pretty happy I got that low.
Agreed, but why pitch so low, and get the off flavors?
Agreed, but why pitch so low, and get the off flavors?
SFGiantsFan925 said:Well, tasted it again, and this time, for some reason, it seemed to have a little more body. Still on the light side, but drank a lot better than the first one. Great beer. The Citra hops a very unique. Very different than the super piney, resiny hops. Its (as its name states) VERY citrusy. Not in a bad way though. I get the grapefruit thing. Lots of it. I think next time Ill try and blend in a little Cascade or Amarillo to give a citrus heavy IPA. Great recipe! Im very happy with it so far
Batch #125. 1.068 to 1.016 mashed at 150 with WLP002 and I used MO instead of 2-row.
Dry hopped in primary and again in secondary.
Never had the original but this is the best beer I've ever brewed.
Seriously.
^
So my keg just got carbed up and I pulled my first pint of this beer. Good, yes, but amazing no. It has nothing to do with the recipe, just my skill, or lack there of, in my new BIAB method. The hop smell and taste is great, bitterness is pretty much where I want it, but it lacks any sort of body and almost tastes watery.
I mashed this at 151. Actually about 150-152. I wanted it to finish a little drier, but it finished at 1.016. Is the mash temp the reason for the lack of body? I cant figure out why else that would be the case. Any help here??
Well, tasted it again, and this time, for some reason, it seemed to have a little more body. Still on the light side, but drank a lot better than the first one. Great beer. The Citra hops a very unique. Very different than the super piney, resiny hops. Its (as its name states) VERY citrusy. Not in a bad way though. I get the grapefruit thing. Lots of it. I think next time Ill try and blend in a little Cascade or Amarillo to give a citrus heavy IPA. Great recipe! Im very happy with it so far
Not trying to be a Richard here, but what is your experience level in judging beer?
Lots of things can have an affect on body/mouthfeel. Carbonation (biggest affect), bitterness, residual sugars, etc.
At 1.016 it should be medium body IMO, but the bitterness is going to shock your tongue before you find those sweet (body-enhancing) residual sugars. It's all about how your tongue works.
Cheers,
~Adam
Im not thinking your being a D!ck, but I understand where you are coming from. Im mean, Im not a "judge" by any means, but I have drank a LOT of different types of beers, especially IPA's, Doubles and Imperials, but not a lot of homebrewed IPA. Like I said, the beer is great right now, and very drinkable. First taste was as if someone had put a few ounces of water in with a solid IPA. It tasted watered down, with a thinner body and had a very light mouthfeel like a Coors Light. I tasted it again, and that was almost gone, but it still tasted "thin".
Also, as I said, its not a result of this recipe. I know its me, and my equipment and technique. Its all a learning process. Its definitely a great beer, and drinking fine. Its also my first IPA that I have ever made. I have made Pales, never an IPA. Im thinking this is an IPA right??
Juse gives me something to improve on in my next batch! Assuming I can find more Citra haha.
I would advise against shaking fermented beer unless you want oxidation. And let it go at least a week then check gravity.
You proabably shook all the CO2 out of solution by shaking it. Don't do that. Give it a day or two, it should bubble again.
How does oxygen get into a sealed fermenter because someone shook it, if it was that way then infection would be ramped without shaking it. The presser inside the ferm is higher than the outside, so air would not be able to get to the beer. Now with that said, this isnt something I do on normal bases, but have had to do it to unstick a beer, to get the yeast off the bottom like a stir plate and a starter. Cheers
Just pulled another pint from the keg. Tasting great, but a LOT like grapefruit or orange peel that had been soaked in an IPA. Not in a bad way, but its a good way to showcase the Citra hop. I like it, but as said before, i think Ill use the exact same grain bill with a mix of Citra and something else. I really like the grain bill. It turned out very clean and thanks again for a great recipe!
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