Citra Stout / Mild Stout

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MapperMatt
Posts: 316
Joined: Sat Feb 05, 2011 10:33 am

Citra Stout / Mild Stout

Post by MapperMatt »

So... before my son was born I made this stout. The grist was based on the stout that Connor brought to the July BCB meeting and I changed the hops. The recipe I designed is below however the actual beer (now in corni) deviates from this in 2 ways.
1) It actually fermented at 20-21 because it was a bit warm in my brewing cupboard which happens this time of year. Gonna get a fridge soon so this problem will be resolved.
2) The 2nd more puzzling difference is that it only attenuated down to 1.016... with US-05!?? WTF? I mashed at 65C, used a rehydrated pack of in-date US-05, tested the wort after 5 days and roused it because it had already dropped to 1.016. I would have expected this to go down to below 1.010. So I am renaming this as a Mild Stout because it is basically more of a mild now.

Any thoughts gratefully received!

Citra Stout
Dry Stout

Recipe Specs
----------------
Batch Size (L): 20.0
Total Grain (kg): 4.634
Total Hops (g): 115.00
Original Gravity (OG): 1.045 (°P): 11.2
Final Gravity (FG): 1.011 (°P): 2.8
Alcohol by Volume (ABV): 4.42 %
Colour (SRM): 56.7 (EBC): 111.6
Bitterness (IBU): 37.8 (Average)
Brewhouse Efficiency (%): 65
Boil Time (Minutes): 60

Grain Bill
----------------
3.476 kg Maris Otter Malt (75%)
0.463 kg Chocolate (10%)
0.463 kg Roasted Barley (10%)
0.232 kg Flaked Barley (5%)

Hop Bill
----------------
50.0 g Bramling Cross Leaf (5% Alpha) @ 60 Minutes (Boil) (2.5 g/L)
15.0 g Challenger Leaf (8% Alpha) @ 15 Minutes (Boil) (0.8 g/L)
25.0 g Challenger Leaf (8% Alpha) @ 0 Minutes (Aroma) (1.3 g/L)
25.0 g Citra Leaf (11.1% Alpha) @ 0 Minutes (Aroma) (1.3 g/L)

Misc Bill
----------------

Single step Infusion at 65°C for 60 Minutes.
Fermented at 17°C with Safale US-05
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MapperMatt
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Re: Citra Stout / Mild Stout

Post by MapperMatt »

Just thinking about this, I wonder whether my 60 minute mash could be a contributing factor given that there is 15% unmalted adjuncts in there... Maybe should have mashed for longer...
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nuBroo
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Re: Citra Stout / Mild Stout

Post by nuBroo »

Yes I would have thought 60min mash a bit short. If I can get to starch end on an ioding test in half hour I reckon I am doing really well but still need to mash on for at least another hour. If SE is a bit behind say 45min to an hour I mash for a total of 2-3 hours.
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I_used_to_brew
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Re: Citra Stout / Mild Stout

Post by I_used_to_brew »

Hey Matt, have we tried this or are you keeping it?
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alikocho
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Re: Citra Stout / Mild Stout

Post by alikocho »

At that temp I'd mash for 90 minutes for conversion and fermentability. Adjuncts or not.

And the fatal - it's not got much alcohol so it's a Mild. That's not what Mild really meant, it meant fresh...and your'e hopping rate is too high for a contemporary mild...but then 'low alcohol sweetish stout doesn't quite trip off the tongue.
Ali

BJCP National Judge
BJCP Assistant Regional Director (North-East/Europe)
American Homebrewers' Association International Subcommittee
Organizer, National Homebrew Competition
CBA UK Competition and Training Coordinator

http://serenbrewing.com
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MapperMatt
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Re: Citra Stout / Mild Stout

Post by MapperMatt »

Yep we had this at the October meeting. It was OK, nothing great. Yep, should have mashed for longer....
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