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Hey Guys, welcome to Writer’s Block Brewing dot com!
It’s me Matthew, and this is Episode 20 of My Beer Story.
Today I’m going to be brewing a Pale Ale that really showcases Citra hops.
Actually it’s a tweaked Zombie Dust Clone.
I’ve never had the beer, but I hear it’s delicious so I thought, hey, I’ll try to brew it!
But first, If you haven’t seen last episode of My Beer Story in which I revisited Matt
Roach up at Great Balance Brewing Company in Chico, Ca--
I tasted the Pineapple Grapefruit IIPA which we brewed together.
Check that out at the link below.
Now, what a beautiful day for brewing!
Spring has come early this year guys!
The flowers are blooming, the trees are blossoming and hey, even the hops are sprouting!
It’s a great day to brew a beer.
I start the brew day off with a little water adjustment.
I add Gypsum and Calcium Chloride to the strike water in my mash tun.
These mineral adjustments are based off my home’s water report that I received earlier
in the year.
I used the report in conjunction with EZ water calculator to determine what was necessary
to improve my mash PH and enhance my recipe.
Once my strike water reaches 155ºF I mash in.
My grain bill consists of 24.5 lbs. of Pale American 2-row Malt, 3.5 lbs. of Munich Malt,
2 lbs. of Melanoidin Malt, as well as 1 lb. of Carapils and another 1 lb. of Caramel Malt.
Because of the low mash rest temperature of 149ºF I decide to hold it for 90 minutes.
After the mash rest I sparge using 168ºF water.
I add 50 grams of Cascade hops once I’ve collected about 2 gallons in my boil kettle
as a wort hop addition, serving as the bittering hops.
I eventually collect 12.5 gallons of pre-boil volume. I add a bit more gypsum and calcium
chloride into the boil to make up for the untreated sparge water.
I then start the 60 minute boil.
And now come the Citra bombs!
As flavoring hop additions I add 50 grams of whole leaf Citra cones into the boil with
15 minutes remaining.
Then again with 10 minutes remaining. Another 50 grams with 5 minutes remaining.
And another 50 grams at flame-out of the whole leaf Citra cones!
I acheive a 1.073 final gravity reading. Right on target!
After aerating the wort I add 1968 London ESB Ale Yeast into each of my carboys. I ferment
at 67ºF.
A week into fermentation, after high krausen, I dry hop using 2 ozs. of a blended hop packet
called 7-Cs--consisting of:
Cluster, Centennial, Cascade, Citra, Crystal, Chinook, Columbus and a few other experimental
varieties to give it a real nice citrusy aroma!
So guys we’re going to let this beer continue to ferment.
I’m going to eventually keg it, carb it and condition it.
I’m really looking forward to seeing how it tastes as it’s the first time I’ve
really made any adjustments to my water.
Stay tuned to episode 21 of My Beer Story when I taste and evaluate this super citrusy
tweaked Zombie Dust clone.
Thanks for watching guys. Please subscribe. Please like this video.
Comment down below on what your super citrusy beer is and let me know if you’ve been playing
around with your water calculations at all.
I’d really like to get the conversations about how to really effectively do that going
forward.
Cheers guys!
Thanks again for watching guys!
I hope you enjoyed this episode of My Beer Story.
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If you liked this episode check out the My Beer Story playlist with all the episodes.
Also, you may be interested in my new series uBrew+iReview in which I review your home
brewed beers.
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Thanks again, please subscribe, let me know your thoughts down in the comment section,
like the video and cheers!