INTRODUCING: Seymour Citra Dark
- seymour
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Re: INTRODUCING: Seymour Citra Dark
Cheers, Andy. Hope you have a great brewday!
Re: INTRODUCING: Seymour Citra Dark
Gonna have a go at a partial mash version of this. . Sounds awesome. And I have nearly all the speciality malts in stock.
- Andy
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Re: INTRODUCING: Seymour Citra Dark
Brewday started at 08:00 with the mash in. All done and cleaned up by 12:30.
Collected 24 litres @ 1055 OG. Happy with that. Now to wait for fermentation to complete followed by the Citra dry hop.
Collected 24 litres @ 1055 OG. Happy with that. Now to wait for fermentation to complete followed by the Citra dry hop.
Dan!
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Re: INTRODUCING: Seymour Citra Dark
Just tried a sampler from the FV now fermentation is done.
Beautiful dark lusciousness Lovely as-is, can't wait for the Citra dry hop phase !
FV was 1012 so 5.6% ABV
Beautiful dark lusciousness Lovely as-is, can't wait for the Citra dry hop phase !
FV was 1012 so 5.6% ABV
Dan!
Re: INTRODUCING: Seymour Citra Dark
Just made a brew based on this but didn't have wheat or rye (upped the maris otter to compensate) and used medium crystal with cascade and centenniel hops. I only have 60g of centennial to dry hop, would you recommend I buy some citra for the dry hopping, just use the centennial or something else? Thanks for sharing the recipe.
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Re: INTRODUCING: Seymour Citra Dark
I don't know. You've already changed the recipe significantly. The 12% unmalted wheat is what provides the distinctive mouthfeel, and there's a real alchemy with the spicy rye and tangy Citra hops, but I'm sure if you dry-hop with the rest of your Centennial it'll still be a tasty American Brown Ale of sorts. Let us know how it turns out.simon12 wrote:Just made a brew based on this but didn't have wheat or rye (upped the maris otter to compensate) and used medium crystal with cascade and centenniel hops. I only have 60g of centennial to dry hop, would you recommend I buy some citra for the dry hopping, just use the centennial or something else? Thanks for sharing the recipe.
Cheers!
Re: INTRODUCING: Seymour Citra Dark
OK will do. I have to leave out wheat as im celiac and read clarity ferm can't remove enough gluten from wheat and rye is unknown.
Cheers
Cheers
- seymour
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Re: INTRODUCING: Seymour Citra Dark
Oh sorry! Then you did the right thing and I'm just a jackass. In the future I think you can use unmalted oats to add body and mouthfeel, as long as they weren't processed with wheat, right?
Cheers!
Cheers!
Re: INTRODUCING: Seymour Citra Dark
I would not worry about cross contamination with oats in beer when using clarity ferm though many would. Thanks for all your great input on this forum by the way.
- seymour
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Re: INTRODUCING: Seymour Citra Dark
I see. You're welcome. Cheers!
Re: INTRODUCING: Seymour Citra Dark
Andy, do you have an update on this - going to have to do this myself, thanks Seymour!
Is black patent malt the same as black malt?
Is black patent malt the same as black malt?
- seymour
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Re: INTRODUCING: Seymour Citra Dark
Yes, exactly. Black Patent = black malt = roasted malt. As opposed to Roasted Barley which is not malted.
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Re: INTRODUCING: Seymour Citra Dark
Drinking one now as it happens.pads72 wrote:Andy, do you have an update on this - going to have to do this myself, thanks Seymour!
Luscious smooth ale with that surprising combination of a hop hit with chocolate undertones.
Very good!
When I bottled this batch I took the residual beer round to a mate's house for a brew day and four of us tried it. Everyone loved the beer.
Dan!
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Re: INTRODUCING: Seymour Citra Dark
This is going to be my next brew.
I am fermenting an ipa at the moment have will be bottli g an iipa on monday. As soon as a fermenter is free and the hops and yeast arrive it will be a goer. N3ver used citra before but we have to be bold once in a while huh.
How long are we talking in regard to conditioning after the 10 day dry hop and bottling. I have read that citra can taste a bit manky when its very young in the bottle.
I am fermenting an ipa at the moment have will be bottli g an iipa on monday. As soon as a fermenter is free and the hops and yeast arrive it will be a goer. N3ver used citra before but we have to be bold once in a while huh.
How long are we talking in regard to conditioning after the 10 day dry hop and bottling. I have read that citra can taste a bit manky when its very young in the bottle.
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Re: INTRODUCING: Seymour Citra Dark
Cool, I hope it goes well for you.Deebee wrote:This is going to be my next brew...
It's all a matter of preference, but these over-the-top-hoppy beers are best fresh, in my opinion. I bottled mine, so bottle conditioning probably took about 3 weeks to reach optimum carbonation. Kegging with force carbonation would be faster, obviously. I suppose if you don't enjoy Citra aromas, you'll enjoy this beer more and more as it ages, since those will dissipate and the complex malt bill creeps forward in the mix...Deebee wrote:...How long are we talking in regard to conditioning after the 10 day dry hop and bottling. I have read that citra can taste a bit manky when its very young in the bottle.