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Cross-posted from deep in a comment thread on reddit:
My main question is, could I have distributed the hops a little differently in order to achieve the same taste with fewer total mass of hops?
5.5 gallons into the fermenter.
13 pounds Munich Malt
.5oz Citra (14.50%) - 60m
.5oz Citra - 45m
.5 oz Citra - 30m
1 Whirlflock tab - 10m
1oz Citra - 10m
.5oz Citra - 0m
1 pack Danstar Nottingham
Mash at 60m @ 152f
Edit: 2oz Citra dry hop at kegging day minus 5.
I got 1.064 at 77% efficiency. Beersmith calls it a little less than that. The wife deemed this my best batch yet.
Posted 34 days ago.
Edited 34 days ago by AgedAardvark
I would have never thought of combining muncih and citra. This sounds really interesting!
I personally would have not done the 45 minute addition. You get bitterness, but not as much as you do at 60... and pretty much nothing else, as the aroma and flavor compounds boil away. I honestly would have moved the 30 minute addition closer tot he end, too.
Did you dry hop at all? I know that it doesn't add much aside from aroma, but aroma does enhance the perception of flavor, really makes a hop-forward beer nice. And citra is widely considered to be one of the best aroma hops.
Posted 34 days ago.
It was my first all-grain batch, and I wanted to keep it simple. SMaSH seemed to be a good way to accomplish that, and I found a Munich/Citra recipe on the BeerSmith Cloud. I basically just added Munich to the recipe until BeerSmith said I had a reasonable gravity for an IPA, then I completely re-wrote the hop schedule. A few days in the keg and I knew I was really happy with it.
Posted 34 days ago.
I think I might send you a couple bottles for your review section.
Posted 34 days ago.
Since you enjoyed it so much, you're also encouraged to put the recipe into our recipe database. If you do end up sending it in, the star rating will go right next to it after it's reviewed.
Posted 34 days ago.
Mid 60s if I recall. I'll definitely add it to the list when I have a moment.
Posted 34 days ago.
Interesting SMaSH...I just did a Pale Ale/ Australian Galaxy SMaSH but mines not in the keg yet...could still turn out terrible I suppose.
I went even hoppier than you did though without the dry hopping...But my IBU's are over 100 according to BeerToolsPro...
As far as modifying the hop additions to get the same IBU's...you could add more at 60min and less at 30 and 15 and get the same IBU total, but it would alter the flavor and aroma, so if it came out as good as you say, then don't fix what isn't broken.
Posted 34 days ago.