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American Pale Ale All-Late-Addition (Citra)

 
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kal
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Drinking: Amber Ale, West Coast IPA, Electric Pale Ale (session), Russian Imperial Stout, American Lager, Weizen, Irish Stout, Cream Ale

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PostLink    Posted: Sat Feb 05, 2011 4:14 pm    Post subject: American Pale Ale All-Late-Addition (Citra) Reply with quote


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I've been delinquent with my brewing! It's been a little over a month since I brewed last... (Mostly because I have so much beer to drink).

Tomorrow I'm thinking of making this recipe (see below), mostly because I loved my previous all late addition APA that was based on Amarillo/Centenial and then dry hopped with Citra. I thought I'd try an all-Citra APA. Grain bill is basically the same but I've lowered the amounts a bit to go from 6% ABV to around 5.2%.

I've heard that Citra it doesn't work well when added early to the boil so I'm just looking at getting that Citra flavour and aroma (mostly) by doing it all late addition.

I really liked what late addition did for my previous APA. I think I'll be using it 100% from now on for this style. For IPAs I'll continue to add 60 minute hops most likely along with a ton of late addition. (I love hop flavour/aroma).

If you prefer to use liquid yeast, replace the US-05 dry yeast with WYeast 1056 or White Labs WLP-001.

Click HERE to order the ingredients you need from MoreBeer.com. Using this link supports our site at no extra cost to you!

American Pale Ale All-Late-Addition (Citra)
10-A American Pale Ale
Author: Kal



Size: 12.0 gal
Efficiency: 95.0%
Attenuation: 80.0%
Calories: 164.93 kcal per 12.0 fl oz

Original Gravity: 1.050 (1.045 - 1.060)
|=============#==================|
Terminal Gravity: 1.010 (1.010 - 1.015)
|========#=======================|
Color: 5.32 (5.0 - 14.0)
|========#=======================|
Alcohol: 5.24% (4.5% - 6.2%)
|==============#=================|
Bitterness: 37.4 (30.0 - 45.0)
|===============#================|

Ingredients:
14 lb Standard 2-Row (79.1%)
3 lb Vienna Malt (16.9%)
0.7 lb Crystal Malt 40L (4.0%)
2.0 oz Citra (11.1%) - added during boil, boiled 15 min
1 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 15 min
2.0 oz Citra (11.1%) - added during boil, boiled 10 min
2.0 oz Citra (11.1%) - added during boil, boiled 5 min
2.0 oz Citra (11.1%) - added during boil, boiled 0 min
24 g Fermentis Safale US-05 dry yeast
2.0 oz Citra (11.1%) - added dry to secondary fermenter


Notes
17.7 lbs of grain. 1.25 qt/lb mash thickness.
Strike water = (17.7 x 1.25)/4 = 5.5 gal + 0.5 gal (hoses/HERMS) = 6.0 gal.
Loss to grain absorption = 17.7 x 0.12 = 2.1 gal.
Sparge water = initial kettle volume + loss - stike = 13.9 + 2.1 - 6.0 = 10.0 gal.
Filled HLT to ~20 gallon mark. Added 1 Campden tablet. pH before: _________/________F, after: _________/_________F
Heated to 152F strike temp.

Dough in. pH with salts: _________/__________F. Added _______ ml Lactic acid to mash. pH: __________/__________F.

Single infusion mash @ 152F for 90 minutes. pH at end of mash: ________/________F. Mash out to 168F.

Acidify sparge water to ~6 pH with ________ ml Lactic acid in ________ gallons. pH: __________/__________F.

Sparge with 168F water for 1-2 hrs. pH of collected wort should be below 6.0 (below 5.6-5.8 preferred).

@ ________ gal: pH=________ SG=__________(_________)F, @ ________ gal: pH=________ SG=__________(_________)F

@ ________ gal: pH=________ SG=__________(_________)F, @ ________ gal: pH=________ SG=__________(_________)F

Gravity units (GU) = Target OG X Target vol = 50 x 12= 600. Pre-boil SG = GU / pre-boil vol = 600/13.9 = 1.043 (at 72F)

Collected _________ gallons in kettle. pH= ________/________F (5.5 is typical). SG was 1.0_______/________F (1.0______/68F)

Boil for 60 mins at 85% power. Lid on at flameout when 0 minute hops are added. Start chilling immediately.

End volume: ________ gallons. Boiled off _________ gallons.

Got approx _________ gallons at 1.0_______/________F (1.0________/68F) into fermenters. pH of wort: ________/_________F (5.2 is typical).

Aerate well (60 seconds with Fizz-X). Hydrate yeast for 30-60 mins until frothy prior to pitching.
Fermentation at 66-68F. Dry hops for ~10 days in secondary.


Results generated by BeerTools Pro 1.5.12

For complete brewing instructions, see our Brew Day: Step by Step guide.

Click HERE to order the ingredients you need from MoreBeer.com. Using this link supports our site at no extra cost to you!

Kal

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Last edited by kal on Wed Jan 25, 2012 8:52 pm; edited 4 times in total
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kal
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Joined: 12 Dec 2010
Posts: 4125
Location: Ottawa, Canada

Drinking: Amber Ale, West Coast IPA, Electric Pale Ale (session), Russian Imperial Stout, American Lager, Weizen, Irish Stout, Cream Ale

Working on: Kolsch, Pub Ale, Firestone Walker Double Jack


PostLink    Posted: Sat Feb 05, 2011 4:24 pm    Post subject: Reply with quote

The "Notes" section also gives you some idea of my process used too... in case anyone's curious!

This of course will be explained in more detail eventually in the "USING YOUR BREWERY" section of the site, but the above should give you some hints of what's done.

Kal

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kal
Forum Administrator


Joined: 12 Dec 2010
Posts: 4125
Location: Ottawa, Canada

Drinking: Amber Ale, West Coast IPA, Electric Pale Ale (session), Russian Imperial Stout, American Lager, Weizen, Irish Stout, Cream Ale

Working on: Kolsch, Pub Ale, Firestone Walker Double Jack


PostLink    Posted: Sat Feb 05, 2011 4:36 pm    Post subject: Reply with quote

Here's my water adjustments using EZ Water calculator found here: http://www.ezwatercalculator.com/

EZ Water Calculator Spreadsheet 2.0 - All late addition APA (Citra) #126 - 5.32 SRM
Goal: Target Mosher's ideal pale ale numbers- Enough sulfate to bring out the hops without overdoing it
Randy's "ideal pale ale" numbers are:

Ca: 110
Mg: 18
Na: 17
Cl: 50
SO4: 350

(I use these for all APAs, IPAs, IIPAs, American Ambers, American Barley Wines)

Code:
Starting Water (ppm):               
Ca:   8.9            
Mg:   2.2            
Na:   16            
Cl:   6.1            
SO4:   27            
CaCO3:   32            
               
Mash / Sparge Vol (gal):   6   /   10      
RO or distilled %:   0%   /   0%      
               
Total Grain (lb):   17.7            
Non-Roasted Spec. Grain:   3.7            
Roasted Grain:   0            
Beer Color (SRM):   5.32            
               
Adjustments (grams) Mash / Boil Kettle:               
CaSO4:   7.7   /   12.83333333      
CaCl2:   2   /   3.333333333      
MgSO4:   3.8   /   6.333333333      
NaHCO3:   0   /   0      
NaCl:   0   /   0      
CaCO3:   0   /   0      
Lactic Acid (ml):   0            
Sauermalz (oz):   0            
               
Mash Water / Total water (ppm):               
Ca:   110   /   110      
Mg:   18   /   18      
Na:   16   /   16      
Cl:   49   /   49      
SO4:   281   /   281      
Cl to SO4 Ratio:   0.17   /   0.17


So I'm pretty close to his numbers. S04 is 281 instead of 350 but that's fine.

Kal

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crush



Joined: 28 Dec 2010
Posts: 706
Location: Telemark, Norway


PostLink    Posted: Sun Feb 06, 2011 12:19 am    Post subject: Reply with quote

The grain bill looks tastey! I like the sound of a fair chunk of vienna for a more malty character, and a touch of crystal to round off the color and smooth out the flavour. But I'm puzzled how the sweetness of the beer will be balanced without any bittering additions? The mash is at 152, so slightly more fermentable, but there will still be some non fermentables, with a FG probably around 1.010.

...ah I see, Citra is a high AA hop, 11%! Does boiling for a 15mins produce any bitterness? Isn't that commonly used for flavour additions? Ah yes, of course bitterness is being produced all the time, it's just that the longer the boil, the more bitterness is extracted and also more aroma and flavour compounds boiled off. Hmm.,thinking and writing, not tried that before! Very Happy

I like the sound of this recipe, so I'll give it a try. I don't have Citra, but I do have centennial, columbus, tomahawk, nugget, which are all high AA, and the usual bucket load of cascades. Are any of these reasonable substitutes? Centennial and a little cascades maybe?

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kal
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Joined: 12 Dec 2010
Posts: 4125
Location: Ottawa, Canada

Drinking: Amber Ale, West Coast IPA, Electric Pale Ale (session), Russian Imperial Stout, American Lager, Weizen, Irish Stout, Cream Ale

Working on: Kolsch, Pub Ale, Firestone Walker Double Jack


PostLink    Posted: Sun Feb 06, 2011 3:07 am    Post subject: Reply with quote

Hi!

You still get bitterness from the boiling for less time, you're boiling less time so more hops are needed. Using more hops boiled less time instead of less hops boiled longer gives you a smoother, less harsh bitterness. It's called "late hopping". See: http://www.mrmalty.com/late_hopping.htm

Using high alpha hops certainly helps since you don't need as much, but the later you're adding the hops the more you're getting flavour and aroma instead of bitterness.

The last time I made a "late addition" it was basically the same thing but with the following hops:

1 oz Centennial (9.2%) - added during boil, boiled 20 min
1 oz Amarillo (8.2%) - added during boil, boiled 20 min
2 oz Centennial (9.2%) - added during boil, boiled 10 min
2 oz Amarillo (8.2%) - added during boil, boiled 10 min
2 oz Centennial (9.2%) - added during boil, boiled 0 min
2 oz Amarillo (8.2%) - added during boil, boiled 0 min

1 oz Centennial (9.2%) - added dry to secondary fermenter
1 oz Citra (11.1%) - added dry to secondary fermenter



The dry-hopping was done in two separate 5 gallon batches so one got centennial dry hopping, the other citra.
I really loved the Citra one more - it's a really interesting dry hop. I'm doing it all Citra this time because I want to try out this new hop a bit more.

Kal

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kal
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Joined: 12 Dec 2010
Posts: 4125
Location: Ottawa, Canada

Drinking: Amber Ale, West Coast IPA, Electric Pale Ale (session), Russian Imperial Stout, American Lager, Weizen, Irish Stout, Cream Ale

Working on: Kolsch, Pub Ale, Firestone Walker Double Jack


PostLink    Posted: Sun Feb 06, 2011 11:20 pm    Post subject: Reply with quote

Ended up with exactly 12 gallons of wort in the fermenters at 1.050/68F. Exactly as planned! 95% efficiency.

Kal

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Feurhund



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Posts: 88



PostLink    Posted: Sat Feb 19, 2011 10:47 pm    Post subject: Reply with quote

Let us know when you get a taste Kal. I have yet to do an APA or IPA, I know those are what most people start with, but I went straight to lagers, and Belgians, with a few weizens.
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crush



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Posts: 706
Location: Telemark, Norway


PostLink    Posted: Sat Feb 19, 2011 11:26 pm    Post subject: Reply with quote

Feurhund wrote:
Let us know when you get a taste Kal. I have yet to do an APA or IPA, I know those are what most people start with, but I went straight to lagers, and Belgians, with a few weizens.


This surprised me a bit. When I started with extract, I just went with the can, and when I had the control that comes from PM/AG, I started looking for beers that had made an impressio, kilkenny and hoergaarden are two that come to mind. And I remember a lot of beginners were also looking for the same recipes, so I would imagine people start out with what they yearn for.

Even though IPA may be a style many beginners aim to master, I imagine it can take many years to become proficient.

As to Belgians, maybe you could start a thread about that and share your knowledge. I'd definitely appreciate the advice! Apart from the wit with the wyeast strain which came out lovely, I've had little success with Belgian yeast. Usually it's too little flocculent and stays in the beer giving an "off" or yeasty bite despite many months of standing in the keg to settle, or the flavours are too much for my palette. But I know I like belgian beers - I've enjoyed several commercially produced Belgians.

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kal
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Joined: 12 Dec 2010
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Location: Ottawa, Canada

Drinking: Amber Ale, West Coast IPA, Electric Pale Ale (session), Russian Imperial Stout, American Lager, Weizen, Irish Stout, Cream Ale

Working on: Kolsch, Pub Ale, Firestone Walker Double Jack


PostLink    Posted: Mon Feb 21, 2011 2:47 pm    Post subject: Reply with quote

I kegged this yesterday. It's in the cold room now (48F) on gas. Once I have a spot free in the serving keezer (holds 9 kegs) I'll put it in at which point it'll be in prime shape to drink in about 2 weeks.

Tasted pretty good at kegging time! The hops will be more pronounced once it's chilled down. The bitterness/malt balance was exactly in line with what I'd expect from an APA. Lots of hop flavour/aroma without too much bitterness (this is not an IPA).

Kal

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Ralphus



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PostLink    Posted: Sun Sep 04, 2011 3:19 am    Post subject: Reply with quote

Kal, just wanted to say thanks for sharing this recipe. It makes a fantastic beer!
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kal
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Joined: 12 Dec 2010
Posts: 4125
Location: Ottawa, Canada

Drinking: Amber Ale, West Coast IPA, Electric Pale Ale (session), Russian Imperial Stout, American Lager, Weizen, Irish Stout, Cream Ale

Working on: Kolsch, Pub Ale, Firestone Walker Double Jack


PostLink    Posted: Sun Sep 04, 2011 1:21 pm    Post subject: Reply with quote

Glad you like it!

I actually enjoy my 'Electric APA' more. It's very similar, just different hops. See: http://www.theelectricbrewery.com/forum/viewtopic.php?t=24947

Kal

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hickster88



Joined: 23 Sep 2011
Posts: 47
Location: Elmhurst, Illinois

Drinking: Oatmeal Stout, Moosh Porter, Belgium Trippel, French Saisson, Electric APA, Cascade Belgium,

Working on: De Konich Clone


PostLink    Posted: Tue Mar 06, 2012 2:52 am    Post subject: Reply with quote

Just started drinking my first Electric APA. Great recipe Kal. Definitely going to be on regular rotation.
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kal
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Joined: 12 Dec 2010
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Drinking: Amber Ale, West Coast IPA, Electric Pale Ale (session), Russian Imperial Stout, American Lager, Weizen, Irish Stout, Cream Ale

Working on: Kolsch, Pub Ale, Firestone Walker Double Jack


PostLink    Posted: Tue Mar 06, 2012 1:27 pm    Post subject: Reply with quote

Enjoy! It's best when drunk fairly fresh and young.

Kal

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hickster88



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Drinking: Oatmeal Stout, Moosh Porter, Belgium Trippel, French Saisson, Electric APA, Cascade Belgium,

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PostLink    Posted: Tue Mar 06, 2012 4:57 pm    Post subject: Reply with quote

How many days do you keg condition yours?
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kal
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Joined: 12 Dec 2010
Posts: 4125
Location: Ottawa, Canada

Drinking: Amber Ale, West Coast IPA, Electric Pale Ale (session), Russian Imperial Stout, American Lager, Weizen, Irish Stout, Cream Ale

Working on: Kolsch, Pub Ale, Firestone Walker Double Jack


PostLink    Posted: Tue Mar 06, 2012 5:26 pm    Post subject: Reply with quote

Just long enough for it to carb up. I keg it, put it in the serving freezer, connect the gas line, and then wait about 2 weeks. It seems to hit its peak after about a month or so.

Kal

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Last edited by kal on Wed Mar 07, 2012 1:51 am; edited 1 time in total
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Ben58



Joined: 14 Aug 2011
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PostLink    Posted: Tue Mar 06, 2012 11:53 pm    Post subject: Reply with quote

Just brewed this on Sunday. 21 gallons into the fermentor and it's bubbling away nicely. Smells great!
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hickster88



Joined: 23 Sep 2011
Posts: 47
Location: Elmhurst, Illinois

Drinking: Oatmeal Stout, Moosh Porter, Belgium Trippel, French Saisson, Electric APA, Cascade Belgium,

Working on: De Konich Clone


PostLink    Posted: Sat Mar 31, 2012 7:00 pm    Post subject: Reply with quote

Submitted this recipe for the Drunk Monk competition last month. Scored a 38, not bad considering it was only bottled ten days when they opened it and was not fully conditioned or carbonated. All my low scores were associated with low carb. I also hadn't began treating my water back then either. Gonna try Kals IPA in the morning.
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