Warwick Citra IPA

All Grain Recipe

Submitted By: Brewster (Shared)
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Brewer: Thom Susko
Batch Size: 12.50 galStyle: Imperial IPA (14C)
Boil Size: 17.04 galStyle Guide: BJCP 2008
Color: 5.1 SRMEquipment: Thom's 13 Gal Brew System
Bitterness: 119.1 IBUsBoil Time: 90 min
Est OG: 1.071 (17.2° P)Mash Profile: Thom's Cooler Mash Profile
Est FG: 1.015 SG (3.9° P)Fermentation: SC Three Stage (IPA)
ABV: 7.3%Taste Rating: 30.0

Ingredients
Amount Name Type #
12.50 gal New York, NY Water 1
20 lbs Malt - Pale (2 Row) US (2.0 SRM) Grain 2
10 lbs Malt - Pilsner (2 Row) UK (1.0 SRM) Grain 3
3 lbs Munich Malt (9.0 SRM) Grain 4
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 5
1 lbs Caramel/Crystal Malt - 15L (3.0 SRM) Grain 6
2.00 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 7
1.00 oz Columbus (Tomahawk) [14.0%] - Boil 45 min Hops 8
1.00 oz Citra [12.0%] - Boil 30 min Hops 9
1.00 Whirlfloc Tablet (Boil 15 min) Misc 10
1.00 oz Citra (Pellet) [12.0%] - Boil 15 min Hops 11
2.50 tsp Yeast Nutrient (Boil 15 min) Misc 12
4.00 oz Citra (Whole Hop) [13.9%] - Steep 45 min Hops 13
2 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14
2.00 oz Amarillo [9.2%] - Dry Hop 3 days Hops 15
2.00 oz Citra (Pellet) [12.0%] - Dry Hop 3 days Hops 16
2.00 oz Citra [12.0%] - Dry Hop 2 days Hops 17
2.00 oz Citra [12.0%] - Dry Hop 1 days Hops 18

Notes

Used Warwick well water which was highly alkaline * Added enough lactic acid to mash between 5.2 & 5.4 pH * Added lactic acid to sparge water to reach 6 pH 90 minute boil (start adding hops at 60min) Mash between 150-152 At flame-out whirlpool (hop stand) for 60 minutes, then knockout. Cool to 64. Add yeast allow temp to rise and hold between 66 & 67 for 6 days. Start dry hopping at day 7 and dry hop every day for 3 days After 3rd dry hop wait one day then cold crash (with 2 tsp of gelatin added) to 38 deg. Keg at 30psi at 38 degrees for 24 hrs then reduce to 15 psi for 24 hrs. Mash pH - 5.45 Boil pH - 5.3 Post Boil pH - 5.12 * All pH readings taken at room temp OG 1.059 FG 1.011 ABV 6.4
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