Citra SMaSH – Krepples Brew Log

Heat 6 gallons of water to 163°.

Gently dough in grains until all grain is covered by water.

Mash grains at 150° for 1 hour.

Remove “grain bag” and allow grains to drain.

Rinse grains using a colander and get every last drop of wort potential.

Remove false bottom from brew pot.

Add 1 oz Citra hops (FWH).

Bring wort to a boil and continue for 30 minutes.

Add 1 oz Citra hops. and continue boil for another 20 minutes.

Add 1 oz Citra hops and continue boil for 10 minutes.

Remove from heat source and drop wort temperature to 160°.

Add 1 oz Citra hops and continue hop stand for 1 hour.

Reduce wort temperature to 68° and take OG reading.

Sufficiently aerate and transfer to primary fermenter.

Pitch dry yeast directly into fermenter.

Allow beer 2~3 weeks in the primary to adequately ferment and cleanup any diacetyl produced during fermentation.

Transfer to secondary for 1 week adding 2oz Citra for dry hop.

Bottle and wait another 2 weeks…

Enjoy!

January 15th, Brew Day
Yeast activity was visible from airlock bubble after 8 hours.
1/4 inch krausen after 16 hours.
1/2 inch max krausen.
Krausen dropped out after 48 hours.
January 18th (~72 hours), Airlock bubbles still active every ~1 minute.
January 20th (5 days), added 3/4 tsp gelatin finings.
January 22nd, beer cleared within 48 hours.
January 23rd (9 days), 1.020 gravity, mild citrus taste, no off flavors and lightly bitter.
- When making this again, I would double the yeast and wait a full two weeks, raising the temp for the last two days to ensure complete attenuation.
- I am not alone in achieving low attenuation using M36.
January 25th (11 days), Dry Hop Day!
- Because the beer cleared nicely I decided to dry hop in the primary, which appears to have reinvigorated the yeast reducing clarity. :/
February 2nd (19 days), beginning cold crash packing the primary with ice in the brew kettle overnight.
February 3rd (20 days), repacked with fresh ice in the AM to continue cold crash, prepping for bottling in the PM.
- This is sufficient to drop most hop material to the bottom of the primary.