Amarillo, Citra, Nelson Sauvin, What to do?

[Cozzyb]

Hey guys,

Got a hold of some great hops today, and want some ideas,

The Nelson I was planning to do a single hop beer with, but I haven't got a clue what to do with the Amarillo and Citra besides maybe an IPA, so any suggestions for any of these three would be amazing. I have plenty of varieties of malt so feel free to recommend anything.

Thanks.

[seymour]

Here's a "reprint" of my popular Amarillo recipe, several Jim's members have raved about it.

SEYMOURILLO

6 US Gallons = 5 Imperial Gallons = 22.7 Liters

FERMENTABLES:
80% ≈ 9 lb ≈ 4.08 kg, Two-Row Pale Malt
8.9% ≈ 1 lb ≈ 454 g, CaraPils Malt, Vienna Malt, or Pale Chocolate Malt
8.9% ≈ 1 lb ≈ 454 g, Dark Brown Cane Sugar (from kitchen)
2.2% ≈ .25 lb ≈ .113 g, Oats (from kitchen: quick, flaked, rolled, steel-cut, porridge, pinhead, etc)

HOPS:
1.5 oz ≈ 42.5 g, Amarillo, 60 minutes
.5 oz ≈ 14.2 g, Amarillo, 30 minutes
1 oz ≈ 28.3 g, Amarillo, 5 minutes, allow to steep until cooled, then pour through a large strainer into fermentor
1 oz ≈ 28.3 g, Amarillo, dry-hops added to fermentor after primary fermentation dies down, steep one week before bottling/kegging

MASHfor 90 min at 153°F/67°C

Pinch of calcium carbonate in mash, pinch of gypsum in boil kettle to make the hops pop. Irish moss near end of boil for clarity.

YEAST:
Whitbread-B strain, available as S-04, White Labs WLP007, Wyeast 1098, etc.

STATS assume 78% mash efficiency and 78% yeast attenuation
OG: 1.056
FG: 1.012
ABV: 5.7%
IBU: 55
COLOUR: 8° SRM/16° EBC

and then, here's one for your Citra hops:

SEYMOUR CITRA SINGEL
This recipe is my idea of the perfect Belgian Singel, along the lines of the table-strength beer the Trappist monks keep to themselves. They go by various nicknames: Patersbier, Monks' Beer, Petit, Dorée, Refter, etc.

Some coriander, fresh lemongrass and lime leaves in the late boil are awesome, but you can choose to just showcase the hops and yeast as well.

6 US Gallons = 5 Imperial Gallons = 22.7 Litres

GRAINBILL
68% = 6.29 lbs = 2.85 kg, Two-Row Pale or Pilsener Malt
15% = 1.39 lbs = 630.5 g, Vienna Malt
15% = 1.39 lbs = 630.5 g, Wheat (malted or not)
2% = .19 lb = 86.2 g, Steel-Cut Oats, lightly toasted

MASH for 90 min at 152°F/66.7°C

HOPS
.45 oz = 12.8 g, Citra, 90 min
.45 oz = 12.8 g, Citra, 30 min
1 oz = 28.3 g, Citra, at flame-out
1 oz = 28.3 g, Citra, dry hops added to secondary fermentor

BOIL for 90 min. Add a pinch of gypsum at the beginning. Add wort chiller and Irish Moss at 15 min remaining.

YEAST: Safbrew T-58

STATS assuming 78% mash efficiency and 80% yeast attenuation:
OG: 1046
FG: 1009
ABV: 4.8%
IBU: 35
COLOUR: 4°SRM/8°EBC

[Matt12398]

Hey Seymour I'm doing a Seymourillo at the weekend.

[seymour]

Hey Seymour I'm doing a Seymourillo at the weekend.

Right on! Happy brewing,
-Seymour