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Spring Citrus Citra Saison

A dry-zested Saison, brewed with only Citra hops
Brewed By: 
Good old Rich
Brew Date: 
04/16/2015
Brew Type: 
Classic Style: 
Recipe Category: 
Batch Size: 
6.0 gallons
Boil Time: 
60 minutes
Original Gravity: 
1.060 O.G.
Final Gravity: 
1.004 F.G.
ABV: 
7.4% ABV
IBUs: 
34.7 IBUs
SRM: 
7.9 SRM
Malt/Grain/Sugar/Extract: 

74% Dingemans Belgian Pils

17% Vienna malt

9% Cara-wheat

Mashing Instructions: 

mash in at 125 F, rest 30 minutes

recirculate to raise temp to 148 F, rest 60 minutes

recirculate to raise temp to 168 F,  rest 20 minutes

sparge with 170 F water to collect 7 gal. in boil kettle

Hops: 

0.30 oz. of Citra whole leaf hops, AA 13.5% used as first wort hopping and boiled the entire time

1 oz. of Citra whole leaf hops last 15 minutes of boil

0.75 oz. of Citra whole leaf hops at knock-out

Extra Ingredients: 

4 oz. corn sugar added to boil

Approx. 1 liter of fresh-squeezed backyard navel orange juice (14 Brix) added to primary fermenter only after 2 weeks of fermentation. The OJ was pasteurized at 170 F for 20 minutes before adding to fermenter.

"Dry-zested" the beer in secondary for 10 days, using the zest from one lemon, one lime and one grapefruit.

Yeast: 

Wyeast 3711 French Saison, two-liter starter

Special Instructions / Notes: 

Fermented cool (62 F) ambient for first 3 days, then moved the fermenter indoors and placed on a heat mat for remaining duration

Comments

jeremy35's picture
 #

I have some questions if someone could point me the right direction, trying to do this recipe on Friday as well as my friend 600 miles away:

The mash steps, if we can't recirc and had to do it at a fixed temp, what would you suggest?  I think I'll be able to step up in my kettle BIAB but he may not with the rubbermaid  mash tun.  

The OJ is added 14 days into fermenting.  Are there negatives to adding it earlier?  Day 7? Does it affect the yeast?  How long do you keep it in Primary typically?  21 days or just watch FG?

Do you mesh bag the zest in the secondary?  

Thank you!  Great site/information.  Found it via Experimental Brewing podcast and Drew!!

Jeremy
BIAB Brewer - n00b

 
PHB2234's picture
 #

Hope your brew went well. If you can't step mash, just try to hit 148 F. My thoughts on waiting two weeks before adding the OJ to the primary was to allow the yeast adequate time to consume the maltose before hitting it with sucrose. That is from other on line research. I think I used a keg with a fine mesh screen on the dip tube rather than a mesh bag for the dry zest. I like using kegs for secondary and have a couple dedicated just to that function. I shortened the dip tubes on them by about 1/2", so that I don't pull yeast out when transferring to my serving keg. Back then I didn't have the nerve to pull a sample to check gravity, so that's why I tended to wait 3 weeks. I would monitor the clarity of the beer to judge progress. Now I just use a sanitized wine thief to pull out enough beer for a gravity sample.

 
jeremy35's picture
 #

Thanks PHB2234!

For my 3rd ever brew...it was a crowd favorite.  Due to timing and impatience, I shortened the fermentation a bit and it still worked out great.  

 I'm going to do a second batch and follow your template for fermentation this time!

Thanks again for the help and recipe!

Jeremy
BIAB Brewer - n00b

 
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