TANDEMBRYGGERIET BrewBlog > BrewBlogs > Heldig Hans

Heldig Hans - Citra

Specifics

Style:

American Pale Ale — BJCP Style Information

Category:	American Ale
Number:	10A

Refreshing and hoppy, yet with sufficient supporting malt.

Commercial Examples: Sierra Nevada Pale Ale, Stone Pale Ale, Great Lakes Burning River Pale Ale, Bear Republic XP Pale Ale, Anderson Valley Poleeko Gold Pale Ale, Deschutes Mirror Pond, Full Sail Pale Ale, Three Floyds X-Tra Pale Ale, Firestone Pale Ale, Left Hand Brewing Jackman’s Pale Ale.

Brew Date:

May 7, 2011

Yield:

48.5 liters

Color (EBC/SRM):

20/10.2

Bitterness (Calc):

105 IBU (Tinseth)

BU/GU:

1.94

Calories:

171 (12 ounces)

ABV:

7.1%

ABW:

5.5%

Batch No:	2011/10
OG:	1.054
OG (Plato):	13.33° P
Reading 1:	1.006 (11 days)
FG:	1.001
FG (Plato):	0.26° P
Real Extract:	2.62° P
App. Atten.:	98.1%
Real Atten.:	80.3%

General Information

Method:	All Grain

Method:

All Grain

Basierend auf Heldig Hans, aber nur mit Citra-Hopfen.

Comments

T: - Geruch Katzenpisse - Malzige Süße als Nachgeschmack - Zitronig, aber nicht sauer - Könnte etwas bitterer sein - Zweitbester "Heldig-Hans-Klon nach dem Original-HH A: - Geruch Katzenpisse - 1. Schluck schmeckt ebenfalls nach Pisse - Nicht süß, nicht malzig, Aroma sauer - Schlechtestes von den vier HH-Bieren

T:
- Geruch Katzenpisse
- Malzige Süße als Nachgeschmack
- Zitronig, aber nicht sauer
- Könnte etwas bitterer sein
- Zweitbester "Heldig-Hans-Klon nach dem Original-HH

A:
- Geruch Katzenpisse
- 1. Schluck schmeckt ebenfalls nach Pisse
- Nicht süß, nicht malzig, Aroma sauer
- Schlechtestes von den vier HH-Bieren

Scale Recipe

Enter desired final yield (volume):

liters

Malts and Grains

9.00 kilograms

Best Pilsener Malz

87.8% of grist

0.75 kilograms

Weyermann CARAMÛNCH Typ II

7.3% of grist

0.50 kilograms

Weyermann Weizenbraumalz hell

Color (L):

1.5-2.5 °L

Info/Use:

Für Weizenbiere, Kölschbiere, Altbiere, obergärige Schankbiere, Leichtbiere, alkoholreduzierte Biere, alkoholfreie Biere.

Förderung des typischen obergärigen Aromas, Erzielung schlanker spritziger Biere, Unterstreichung des typischen Weizenaromas.

Zugabe bis zu 80 %.

4.9% of grist

10.25 kilograms

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	48.5 litres
Evaporation Rate:	27.3 litres per hour
Boil Time:	90 minutes
Runoff Volume Needed:	91.5 litres	48.5 litres (final boil volume) ÷ 0.96 (cooling) + 41 litres (boil evaporation)
Grain Amount:	10.3 kilograms
Grain Absorbtion:	18.2 litres
Total Water Needed:	128.6 litres	91.5 litres (runoff) + 18.2 litres (grain absorbtion) + 18.9 litres (equip. loss)
Mash Water Needed:	25.6 litres	based on 1.33 litres per kilogram of grain
Sparge Water Needed:	102.9 litres	128.6 litres (total water) – 25.6 litres (mash water)

)

100% of grist

Non-Fermentables

6.3

Yeast Nutrient @ 15 minutes

Hops

124.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 60 minutes
Type: Bittering
Use: Boil

1674 AAUs

30.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 30 minutes
Type: Bittering and Aroma
Use: Boil

405 AAUs

90.00 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets @ 5 minutes
Type: Aroma
Use: Boil

1215 AAUs

58.60 grams

Citra

Region:	United States
AAU Range:	10 - 12%
Notes:	Citra is a new moderately-high acid (10-12%) US hop variety releaset sometime in 2008. Citra is a cross between several hop varieties including Hallertau Mittelfreuh, U.s. Tettnanger, E.K. Goldings, and other unknown varieties. The aroma is reported to be very fruity (citrus fruits especially.) Descriptors I have seen used include: grapefruit, lime, melon, gooseberry, lychee fruit.
Typical Use:	Bittering and aroma
Example:	Lervig Lucky Jack, TB Heldig Hans, Sierra Nevada’s "Torpedo Extra IPA", Widmer’s "Sunburn" summer seasonal

13.5% Pellets
Type: Aroma
Use: Dry Hop

791.1 AAUs

302.60 grams

Total Hop Weight

4085.1 AAUs

Boil

Total Boil Time:	90 minutes

Total Boil Time:

90 minutes

Yeast

Name:	Irish Ale
Manufacturer:	Wyeast
Product ID:	1084
Type:	Ale
Flocculation:	Medium
Attenuation:	73%
Temperature Range:	17–22°C
Amount:	1500 ml

Equipment Profile

Speidels Braumeister

Batch Size:	50 liters	Boil Volume:	65 liters
Evaporation Rate:	9% per hour	Mash Tun Dead Space:	10 liters
Efficiency:	80%	Mash Tun Weight:	5 kilograms
Hop Utilization:	100%	Mash Tun Volume:	30 liters
Loss:	5 liters	Mash Tun Specific Heat:	0.12 Cal/gram per °C

Mash Profile

Weizen @ SpeidelMy Mash Profile

Grain Temperature:	10°C	Tun Temperature:	10°C
Sparge Temperature:	78°C	PH:	5.5
PPK:	29.4	Efficiency:	1850%
Notes:

Steps

#	Name	Type	Time	Temp.	Description
1	Proteinrast	Infusion	15 min.	6.7°C
2	Ferularast	Infusion	15 min.	11.1°C
3	Verzuckerungsrast	Infusion	60 min.	18.9°C
4	Mash-out	Infusion	2 min.	25.6°C

Procedure

Hefe: Wywast Irish Ale 1084 vom vorherigen Batch (HH Amarillo), gewaschen und kühl gelagert. Maischeschema: Einmaischen: 65 °C 1. Rast: 90 min @ 65 °C 2. Rast: 15 min @ 78 °C Brauvorgang: 11:49 Speidel mit 55 l Wasser @ 11 °C befüllt, Programmstart 13:17 Eingemaischt 13:50 Rühren 13:56 Weiter 14:31 Rühren 14:34 Weiter 14:57 1. Rast beendet, Aufheizen auf 78 °C 15:18 Beginn 2. Rast 15:32 2. Rast beendet 15:38 Malzrohr hoch 16:13 Start Aufheizen 16:30 Gespült mit 10,5 l @ 78 °C Temperatur: 86 °C, SG: 1.051 @ 20 °C, ca. 59 l --> Utbytte: 96 % 17:04 kocht 17:29 63,4 g Citra AA 13,5 hinzugefügt 17:58 30,4 g Citra AA 13,5 hinzugefügt 18:15 Kühler reingestellt 18:22 6,3 g in warmen Wasser aufgelöste Hefenahrung hinzugefügt 18:23 90 g Citra AA 13,5 hinzugefügt 18:49 Würze Marsch! 19:14 abgefüllt; OG: 1.054 18.05.2011 trockengehopft mit 58,6 g Citra 13,5 AA SG: 1.006

Hefe: Wywast Irish Ale 1084 vom vorherigen Batch (HH Amarillo), gewaschen und kühl gelagert.

Maischeschema:

Einmaischen: 65 °C
1. Rast: 90 min @ 65 °C
2. Rast: 15 min @ 78 °C

Brauvorgang:

11:49 Speidel mit 55 l Wasser @ 11 °C befüllt, Programmstart

13:17 Eingemaischt

13:50 Rühren

13:56 Weiter

14:31 Rühren

14:34 Weiter

14:57 1. Rast beendet, Aufheizen auf 78 °C

15:18 Beginn 2. Rast

15:32 2. Rast beendet

15:38 Malzrohr hoch

16:13 Start Aufheizen

16:30 Gespült mit 10,5 l @ 78 °C
Temperatur: 86 °C, SG: 1.051 @ 20 °C, ca. 59 l
--> Utbytte: 96 %

17:04 kocht

17:29 63,4 g Citra AA 13,5 hinzugefügt

17:58 30,4 g Citra AA 13,5 hinzugefügt

18:15 Kühler reingestellt

18:22 6,3 g in warmen Wasser aufgelöste Hefenahrung hinzugefügt

18:23 90 g Citra AA 13,5 hinzugefügt

18:49 Würze Marsch!

19:14 abgefüllt; OG: 1.054

18.05.2011 trockengehopft mit 58,6 g Citra 13,5 AA
SG: 1.006

Fermentation

Primary:

14 days @ 18° C

Tasting Reviews

	1 Review		Submit a Review		Refresh Page

1 Review

Submit a Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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