Help with an APA recipe

Discussion in 'General Brewing Discussions' started by Nola_Brew, Jul 11, 2018.

  1. Beer_Pirate

    Beer_Pirate Active Member

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    I'd keep the cascade in there. It could help bring out the more grapefruit-y side of the chinook. I'm also partial to cascade though.
     
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  2. Nosybear

    Nosybear Well-Known Member

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    "Tart" is the interplay between sour (acid) and sweet (residual sugar and some esters). Acidity increases tartness, sweetness decreases it. Acid malt will increase acidity. I use it to control mash pH. As far as "souring," why not add food-grade lactic acid at packaging to taste? More control over the outcome that way. Or you could choose to use phosphoric acid. Or even tartaric - the acid used to adjust wine pH. Same effect as acid malt, more control.... Unless you're bound by the Reinheitsgebot, I'd add acid at packaging.
     
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  3. vthokiedsp

    vthokiedsp Member

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    ditto. i've been enjoying vienna in my grain bill versus the C series lately.
     
  4. Nola_Brew

    Nola_Brew Active Member

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    I read somewhere where people are adding acid at packaging. I've never did that. I'll have to find that article and re-read and review the process. Might be something i would like to try.
     
  5. Nola_Brew

    Nola_Brew Active Member

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    For this batch, I'll use Victory. Next one will try Vienna and see which i prefer.
     
  6. vthokiedsp

    vthokiedsp Member

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    #26 vthokiedsp, Jul 12, 2018
    Last edited: Jul 12, 2018
    before going balls deep on Citra (on this recipe as suggested, or future recipes), i'd recommend confirming if you're a person that is sensitive to the "catty" (i.e. cat urine) aroma that can be dominant with citra. not everyone picks it up but speaking as someone that has a nose for it...just be cautious.

    based on your recipe development, you are probably sophisticated enough to ignore my comment. :) people are going nuts over citra right now and for many, it's not a good thing.
     
  7. BoomerBrian

    BoomerBrian Active Member

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    Dang...That is sad. All I smell is heaven when I smell a citra beer.
     
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  8. vthokiedsp

    vthokiedsp Member

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    haha it is a bummer. i can tolerate the citra when it isn't the only hop and it's not a hop forward IPA. those two in combination really bother me. i mean, i'll still drink it obviously.
     
  9. Nola_Brew

    Nola_Brew Active Member

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    I dont get the cat piss smell but i do sometimes pick up onion. Last NEIPA i did had an oniony aroma that faded after about a week in the keg. A brewery i go to had a NEIPA that had the same oniony aroma. Not sure what hop year but i think my Citra hops i had were from 2016. I have some 2017 Citra that i havent used yet.
     
  10. HighVoltageMan!

    HighVoltageMan! Well-Known Member

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    I use Citra a lot, it's usually blended with other hops, and rarely do they get catty. I figured since Chinook was used in the recipe, it could help the aroma/and flavor by reducing the Chinook and adding in a less dank hop. To me Chinook seems overly piney and dank.

    Sometimes the pine aroma comes across to some people as catty.
     
  11. vthokiedsp

    vthokiedsp Member

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    i dig citra in balance with other hops like you mention. the all citra beers is another story for me. i get the heavy pine with chinook as well. ginny. which is why i'm a vodka and bourbon guy.
     
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  12. Nola_Brew

    Nola_Brew Active Member

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    Maybe I'll cut the Chinook out as a DH and add in Citra along with Cascade?
    I like Citra as well, as long as it's not over the top and used in conjunction with other hops.
     
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  13. BoomerBrian

    BoomerBrian Active Member

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    Cascade and Citra are great together as well as Citra and Mosaic.
     
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  14. Nola_Brew

    Nola_Brew Active Member

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    I have a pound of Chinook I need to use as well as some cascade. Citra I dont have a lot of and have two brews planned using Citra so I can only devout 2oz to this brew. Should be enough to do what i want.

    Mosaic, Simcoe, Citra are at the top of my list. I like Cascade in conjunction with other hops, just not alone.
     
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  15. BoomerBrian

    BoomerBrian Active Member

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    Cascade is a great hop. I am brewing a Cascade/Vic Secret combo tonight.
     
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  16. Nola_Brew

    Nola_Brew Active Member

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    Never used Vic Secret. Similar to Galaxy but milder I think?
    It's cheaper that Galaxy at the moment so may pick up some to try.
     
  17. BoomerBrian

    BoomerBrian Active Member

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    First time using it but have read it is a toned down Galaxy. Friend of mine tried that combo and raved about it.
     
  18. Nola_Brew

    Nola_Brew Active Member

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    Thinking about removing the crystal in the recipe and replacing with honey malt. Thoughts?
    What about adding a small amount of Rye to the grain bill? I've only used Rye once and I over did it. Thinking about a few ounces just as an flavor enhancer or something.
    Would adding Rye work with this grain bill?

    40% 2Row
    40% Pilsner
    8% Munich 20L
    2.5% Honey Malt
    2.5% Rye
    4% Victory
    3% Acid Malt
     
  19. J A

    J A Well-Known Member

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    Honey Malt is a Crystal-type malt...just a different name. It's different from C-20 in flavor because of process but similar color contribution and it does the same thing in a grist. I'm starting to use more Honey Malt but mostly sparingly. It definitely adds a more intense flavor than other light crystal malts.
    Personally I'd skip the Rye in a beer like this but it may add just the note you're looking for. You might consider brewing without to see how everything balances and then add a little in the next batch to see how the extra bit of spice does.
     
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  20. BoomerBrian

    BoomerBrian Active Member

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    I generally don't use more than 4 grains. Fewer the better IMO. I would skip the rye unless you have a specific reason for it.

    Would also skip the honey malt unless you are wanting a little sweetness in your beer.
     
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