tag:blogger.com,1999:blog-8066877917844499643.post2360847125225223078..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: Citra (Papaya) Pale Ale RecipeThe Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-8066877917844499643.post-85909702482361662942014-03-24T20:50:27.694-04:002014-03-24T20:50:27.694-04:00Probably would have used all American pale instead...Probably would have used all American pale instead of Pils if I had it, but with so much else going on it probably would have been hard to taste the difference blind. The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-12327774009982644152014-03-24T16:01:33.507-04:002014-03-24T16:01:33.507-04:00I'm just curious if you had more pale malt on ...I'm just curious if you had more pale malt on hand would you have changed the ratios at all in the malt bill in hindsight?Unknownhttps://www.blogger.com/profile/11159256037358900899noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88300421625531434882011-11-29T02:11:48.433-05:002011-11-29T02:11:48.433-05:00meant to add this a while ago...Used your recipe a...meant to add this a while ago...Used your recipe as a base, but added some acid malt & honey malt as well as ramping up the hop bill:<br /><br />US Nugget 13.0 %, 15 g Loose Whole Hops 60 Min <br />US Simcoe 13.0 % 22 g Loose Whole Hops 15 Min <br />US Citra 13.7 % 15 g Loose Whole Hops 15 Min <br />US Simcoe 13.0 % 22 g Loose Whole Hops 10 Min <br />US Citra 13.7 % 15 g Loose Whole Hops 10 Min <br />US Citra 13.7 % 15 g Loose Whole Hops 5 Min <br />US Citra 13.7 % 31 g Loose Whole Hop At turn off<br />US Citra 13.7 % 31 g Loose Whole Hops Dry Hop <br /><br />I didn't add the fruit, I think will split it up and try some come next IPA season. <br /><br />Came out fantastic, thanks for the inspiration on the simcoe addition. I'd send you one, but they disappeared in a day! Next time for sure!ryanbhttps://www.blogger.com/profile/12253386954108844317noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-49044064494706977212011-10-03T10:47:34.786-04:002011-10-03T10:47:34.786-04:00A little bit of crystal malt (or in the case of th...A little bit of crystal malt (or in the case of this recipe golden naked oats) can really help to boost the malt character of a lower gravity beer. Your hop bill doesn’t sound over the top to me, but Citra is a potent variety.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-70250360522324503672011-10-02T18:29:09.734-04:002011-10-02T18:29:09.734-04:00I know I'm WAY late to the party here, but I j...I know I'm WAY late to the party here, but I just got my first tasting of a pseudo-SMaSH I did with Pilsner, flaked wheat, rice hulls, and citra hops. The hops are powerful at 30IBU in this recipe although I feel that it's likely that there isnt enough malt backbone to compete with the hops. I did half oz bitter, half oz aroma. But the hop character really shines. We'll see how the taste develops.Eddiehttps://www.blogger.com/profile/11305756886878073074noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-71639270139154047482010-05-20T13:25:17.556-04:002010-05-20T13:25:17.556-04:00I brewed an all Citra IPA a while back and noticed...I brewed an all Citra IPA a while back and noticed strong aromatic notes of mango and a distinct "cattiness" - similar to Simcoes, but far less piney. Here's a couple blob links to the brew:<br /><br />http://lazybrewer.com/2009/10/02/so-i-get-home-from-work/<br /><br />and<br /><br />http://lazybrewer.com/2009/10/08/citra-ipa-tomorrow/<br /><br />I'm not sure I really like Citra's as a single hop ale, but it is indeed good to brew with them alone to find out what they are all about. Look deep into the Lazy Brewer blog to track my single hop experiment. <br /><br />MarkMark Raneshttps://www.blogger.com/profile/17746521600246108239noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-55322218974837619102010-05-19T11:52:45.360-04:002010-05-19T11:52:45.360-04:00I was planning to force carb, that is until I real...I was planning to force carb, that is until I realized I was out of CO2. So I just aimed low and put it onto gas a week later when I had a chance to get my tank refilled. I tend to like lower carbonation anyway, unless I was doing a Belgian or a Weizen I wouldn’t go close to 4.5 oz of priming sugar (especially since I rarely end up with 5 gallons of beer at bottling/kegging and I use cane sugar which is ~10% more potent than corn sugar). <br /><br />I’ve heard arguments both ways over whether you need to prime at different rate for bottle and kegs and I have never heard a convincing reason why kegs would require less sugar. That said, it seems like my kegs are more carbed than expected when I add my usual amount of priming sugar. It may just be that my lines aren’t long enough and serving a beer with high carbonation makes for a foamy pour.<br /><br />That is the nice thing about kegging, you can always add or subtract CO2 after you start serving the beer.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-34607665024452576802010-05-19T11:42:59.162-04:002010-05-19T11:42:59.162-04:00I'm curious how you arrived at 1.5 oz of can s...I'm curious how you arrived at 1.5 oz of can sugar of priming. I've been perplexed by this lately. Some people say that keg priming is lower than bottle conditioning priming but the last Brew Strong show said they are the same.<br />In that line of thought, you should use around 4.5 oz per 5 gallons (depending on temp and residual co2).<br /><br />Thanks<br />JasonJason Laverynoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-28865747255437836002010-05-19T09:33:10.526-04:002010-05-19T09:33:10.526-04:00I completely agree with the comment of getting pea...I completely agree with the comment of getting peach fruit aroma and flavors with US-05. Some people look at me like I am crazy when I try to tell them this.Individualhttps://www.blogger.com/profile/15648625558236207693noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-83642723008499178902010-05-19T08:46:15.786-04:002010-05-19T08:46:15.786-04:00Sound excellent, should make for some interesting ...Sound excellent, should make for some interesting comparisons. I'm just about to do a run of Brett "finished" beers, did a Belgian Amber with Brett B over the weekend.The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-88348712292863926452010-05-18T22:27:46.200-04:002010-05-18T22:27:46.200-04:00Sounds awesome. I'm also intrigued by Citra as...Sounds awesome. I'm also intrigued by Citra as a hop. I brewed a Belgian IPA this past weekend that used almost all Citra. I'm going to split the batch into 3 parts. One part will be as is. One part will have a Brett C addition. The third part will be threaded with a pineapple wheat beer fermented with 100% Brett C. It smells awesome so far. We'll see how it goes. Good luck with yours! - @whatsbilldoingBill DeBaunhttps://www.blogger.com/profile/00794750447096409631noreply@blogger.com