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Citrus American Red

Citrus American Red

American Amber Ale • All Grain • 19.50 L

bear2bear

I found a recipe called "Blood Sucker" on the net. I modified this recipe in order to try a new high alpha hop Citra. As the name says, citra has an intense citrusy note with more than 10% of alpha acid. Because of the high alpha nature of this hop, I could have made the recipe as a single hop beer, but I took a conservative way.

December 30, 2011 am 06:15am

5.0/5.0 1 rating

Ingredients (All Grain, 19.50 L)

  • 3.65 kg English 2-row Pale

    English 2-row Pale

    All English Ales. Workhorse of British Brewing. Infusion Mash.

  • 0.23 kg Belgian Biscuit

    Belgian Biscuit

    Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.

  • 0.23 kg Honey Malt

    Honey Malt

    Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.

  • 0.23 kg Crystal 15; Crisp

    Crystal 15; Crisp

    Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.

  • 0.12 kg American Chocolate Malt

    American Chocolate Malt

    Use in all types to adjust color and add nutty, toasted flavor. Chocolate flavor.

  • 18 g Target - 9.6 AA% whole; boiled 60 min

    Target

    Used for its robust bittering ability in British ales and lagers. Aroma is quite intense.

  • 24 g Citra® - 10.5 AA% whole; boiled 15 min

    Citra®

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 24 g Citra® - 10.5 AA% whole; boiled 1 min

    Citra®

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 24 g Citra® - 10.5 AA% whole; added dry to secondary fermenter

    Citra®

    Citra™ is a special aroma hop variety developed by the Hop Breeding Company (a joint venture between John I. Haas, Inc. and Select Botanicals Group, LLC). It was released in 2007. Citra™ has fairly high alpha acids and total oil contents with a low percentage of cohumulone content. The variety imparts interesting citrus and tropical fruit characters to beer.

  • 1 tsp Irish Moss - boil for 15 min. (omitted from calculations)

    Irish Moss

    A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.

  • 0.5 tsp Wyeast Nutrient - boil for 10 min. (omitted from calculations)

    Wyeast Nutrient

    Although wort is a good growth medium for yeast, additional Wyeast Nutrient will reduce lag time, improve yeast viability and provide consistent attenuation rates. Low assimilable nitrogen concentrations (FAN) of grape must or wort have long been known as a cause of sluggish or stuck fermentations. Wyeast yeast nutrient, a blend of vitamin B's, minerals, inorganic nitrogen (DAP), organic nitrogen (amino acids), zinc, phosphates and other trace elements will benefit yeast growth and carbohydrate uptake for a more rapid, complete fermentation. Use 1/4 tsp per pint for beer propagation, 1 tsp per 5 gallons for wine or beer fermentation or 1.5 oz per 10 barrels for beer fermentation.

  • Fermentis US-05 Safale US-05

    Fermentis US-05 Safale US-05

    The most famous ale yeast strain found across America, now available as a ready-to-pitch dry yeast. Produces well balanced beers with low diacetyl and a very clean, crisp end palate. Sedimentation: low to medium. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C± 3C(80F ±6F). Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C(68F). Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.

Notes

I substituted a dry hop with an equal amount of first wort hop. I also added old cascade pellet 17g to the bittering hop. This beer hence should taste very bitter. Brewed on 12/30/11. The OG was 1.060.

Style (BJCP)

Category: 10 - American Ale

Subcategory: B - American Amber Ale

Range for this Style
Original Gravity: 1.048 1.045 - 1.060
Terminal Gravity: 1.011 1.010 - 1.015
Color: 16.3 SRM 10 - 17
Alcohol: 4.8% ABV 4.5% - 6%
Bitterness: 37.6 IBU 25 - 40

Discussion

bear2bear

Hophead will be delighted

2012-08-24 7:59am

Bottled on October 24, 2011. More Indian pale ale than amber ale. The characteristics of the citra hop dominates the aroma and the taste. Personally, I like it better than the cascade because of a higher alpha. Guy's beer, not for ladies.

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