Lord Raja Goomba I
Prisoner of Sobriety
Lord Nelson Citra Sauvin Ale
Ale - American Amber AleAll Grain
1 Votes Brewer's Notes
Bairds MO is actually Bairds Perle; Amarillo Gold is actually Citra
Mash Temp at 65 degrees OG 1.050 FG 1.010 (possible adjustment for my hydrometer needed - tastes thicker than it really is.
BIAB on the Stove 2 Pot Big W
The Citra has given it that slight passionfruit taste, but it is muted by the Nelson Sauvin, which is in turn muted by the the dry hopped Saaz and Tettnanger (dry hopped for 1 week after 7 days' fermentation).
The Nelson gives it that bit of wineyness - I'd go so far as to say it has that kind of Belgian Bruin taste between the malt profile, the thinness of the beer and that wine characteristic.
However, I would say also that the dry hopped nobles stop it from being an OTT beer, so something that could be given to others.
I fermented this and night time temps under the house got to 9 degrees, so it is quite clear without any real racking (other than a bottling bucket).
I quite like this one - I probably prefer Hoppy the Red Brown Roo Ale better, but it also costs a lot more to get together the ingredients, so this beer is a great compromise.
The odd quantities for the Saaz, Tett and Citra are as a result of the leftovers effect. It's what I had so I chucked it in. If you wanted it hoppier, I'd up the Citra, or if you want less passionfruit or hops, then lower it.
It has a hoppiness that wouldn't appear in the IBU calc, simply because they were mostly later flavour additions.
Mash Temp at 65 degrees OG 1.050 FG 1.010 (possible adjustment for my hydrometer needed - tastes thicker than it really is.
BIAB on the Stove 2 Pot Big W
The Citra has given it that slight passionfruit taste, but it is muted by the Nelson Sauvin, which is in turn muted by the the dry hopped Saaz and Tettnanger (dry hopped for 1 week after 7 days' fermentation).
The Nelson gives it that bit of wineyness - I'd go so far as to say it has that kind of Belgian Bruin taste between the malt profile, the thinness of the beer and that wine characteristic.
However, I would say also that the dry hopped nobles stop it from being an OTT beer, so something that could be given to others.
I fermented this and night time temps under the house got to 9 degrees, so it is quite clear without any real racking (other than a bottling bucket).
I quite like this one - I probably prefer Hoppy the Red Brown Roo Ale better, but it also costs a lot more to get together the ingredients, so this beer is a great compromise.
The odd quantities for the Saaz, Tett and Citra are as a result of the leftovers effect. It's what I had so I chucked it in. If you wanted it hoppier, I'd up the Citra, or if you want less passionfruit or hops, then lower it.
It has a hoppiness that wouldn't appear in the IBU calc, simply because they were mostly later flavour additions.
Malt & Fermentables
| % | KG | Fermentable |
|---|---|---|
 | 4.5 kg | Bairds Maris Otter Pale Ale Malt |
| 0.5 kg | Weyermann Caramunich I |
 | 1 kg | Rice Solids |
Hops
| Time | Grams | Variety | Form | AA |
|---|---|---|---|---|
 | 23 g | Amarillo Gold (Pellet, 8.5AA%, 10mins) | ||
| 20 g | Nelson Sauvin (Pellet, 12.7AA%, 10mins) | ||
| 19 g | Tettnang (Pellet, 4.5AA%, 0mins) | ||
| 10 g | Nelson Sauvin (Pellet, 12.7AA%, 30mins) | ||
| 8 g | Saaz (Czech) (Pellet, 4.0AA%, 0mins) |
Yeast
 | 12 g | DCL Yeast US-05 - American Ale |
23L Batch Size
Brew Details
- Original Gravity 1.063 (calc)
- Final Gravity 1.016 (calc)
- Bitterness 26.5 IBU
- Efficiency 70%
- Alcohol 6.12%
- Colour 18 EBC
Fermentation
- Primary 14 days
- Conditioning 2 days
