More Recipes Wanted

[dreadskin69]

you know it big lad! on that note, the system is working much better now. even if its still taking an age to get the water up to temp and boiling. but its definitely going faster after a little persuasion and a meeting with the grinderman...

[seymour]

Ah yes...the grinderman. That has a storied sound to it, doesn't it? I'll have another pint o' Dreadskin Grinderman Bitter, please.

[Uncle Joshua]

Seymour Citra Gold is sat in my FV...

Excellent, I can't wait to hear how it turned out.

I just had a bottle of Citra Gold. Oh my god, what a beer.

[seymour]

I just had a bottle of Citra Gold. Oh my god, what a beer.

Well, that's good news. I know you were a bit disappointed with the Varsity Bitter fermentation.

[Uncle Joshua]

Well, that's good news. I know you were a bit disappointed with the Varsity Bitter fermentation.

It was the Usherish I had fermentation problems with, It never got below 1018.I'm going to bottle it tomorrow and see how it goes.

The Varsity tastes amazing, even from secondary. I was telling someone on Facebook how nice it is, He was so convinced that he brewed it himself today.

[ArmChair]

That was me!

Just got it chiling now

[seymour]

Well, that's good news. I know you were a bit disappointed with the Varsity Bitter fermentation.

It was the Usherish I had fermentation problems with, It never got below 1018.I'm going to bottle it tomorrow and see how it goes. The Varsity tastes amazing, even from secondary. I was telling someone on Facebook how nice it is, He was so convinced that he brewed it himself today.

That was me!

Just got it chiling now

Oh yeah, that's right. Well, whatever, I blame the brewer.

Cheers to you both!

[ArmChair]

Font of knowledge....
That's all I can say

[seymour]

did your citra gold on sunday symour, albeit with a few alterations. i put in 10% crushed maize and 90% pale, but kept the hops edditions the same. i split the batch up into two fv's. one has so4 and the other so5. smells great.

Hey my man,

Just a thought: I'd love to hear your thoughts comparing the same beer fermented two ways, Whitbread-B versus Chico. UK vs. US workhorse yeasts.

You should consider starting a new thread about this topic.

P.S. Mick, one of these times you should brew the Citra Gold as always, but then ferment with a Belgian yeast instead. Mmmmmm.

[Uncle Joshua]

P.S. Mick, one of these times you should brew the Citra Gold as always, but then ferment with a Belgian yeast instead. Mmmmmm.

Bought a Belgian yeast yesterday...I'll be posting about that..

[seymour]

Sweet! Great minds think alike.

[seymour]

delete duplicate post

[soupdragon]

#2 of 3: SEYMOUR CITRA GOLD
A light, crisp, refreshing, citrusy and hoppy American ale.

6 US gallons = 5 Imperial Gallons = 22.7 Litres

GRAINBILL:
97% = 8.54 lb = 3.87 kg, English Pale Malt
3% = .26 lb = 118 g, Oats (from your kitchen: porridge, flaked, rolled, quick, pinhead, etc)

MASH at 150°F/65.6°C for 90 minutes

BOIL 60 minutes, adding a pinch of gypsum, add a little orange or clementine peel at 5 min remaining, if you got it.

HOPS:
.4 oz = 11.3 g, Magnum, 60 minutes
.65 oz = 18.4 g, Citra, 15 minutes
.65 oz = 18.4 g, Citra, Dry hops added to secondary fermentation

YEAST:
US-05/Chico, ferment warm around 70°F/21°C, don't filter nor use any clarifying agents, some chalky haze is nice.

STATS (assuming 75% mash efficiency and 75% yeast attenuation):
OG: 1043
FG: 1011
ABV: 4.1%
IBU: 31
COLOUR: 4°SRM/8°EBC

Hey Seymour

Roughly what weight of orange peel do you use in this?
And regarding the oats, does it have to be actual oats or would a sachet of instant porridge be ok to use?

Cheers Tom

[Uncle Joshua]

I use the peel from one large Orange. No idea about instant oats.

[soupdragon]

I use the peel from one large Orange.

Doesn't sound much but as I've never used it before I can't really say.
I've added it to my list of beers to do though. I do like a nice Citra beer

Cheers Tom