Citra Double IPA (clone) - Kern River Brewing Company (CYBI Podcast version)

All Grain Recipe

Submitted By: steve2u42 (Shared)
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Brewer: Steve
Batch Size: 6.50 galStyle: Imperial IPA (14C)
Boil Size: 8.21 galStyle Guide: BJCP 2008
Color: 6.3 SRMEquipment: Steve T
Bitterness: 85.1 IBUsBoil Time: 60 min
Est OG: 1.073 (17.8° P)Mash Profile: BIAB, Medium Body
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Two Stage
ABV: 7.6%Taste Rating: 46.0

Ingredients
Amount Name Type #
13 lbs 5.53 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
12.64 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2
12.64 oz Munich Malt (9.0 SRM) Grain 3
11.92 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
6.15 oz Honey Malt (25.0 SRM) Grain 5
5.74 oz White Wheat Malt (2.4 SRM) Grain 6
0.90 oz Nugget [13.0%] - Boil 60 min Hops 7
0.90 oz Citra [12.0%] - Boil 30 min Hops 8
1.08 Whirlfloc Tablet (Boil 15 min) Misc 9
0.90 oz Citra [12.0%] - Boil 15 min Hops 10
0.90 oz Citra [12.0%] - Boil 10 min Hops 11
0.90 oz Citra [12.0%] - Boil 5 min Hops 12
1 pkgs Safale American (DCL/Fermentis #US-05) Yeast 13
1.00 tsp Yeast Nutrient (Primary 15 min) Misc 14
1.26 oz Citra [12.0%] - Dry Hop 12 days Hops 15
0.57 oz Amarillo Gold [8.5%] - Dry Hop 12 days Hops 16
0.76 oz Citra [12.0%] - Dry Hop 9 days Hops 17
0.99 oz Amarillo Gold [8.5%] - Dry Hop 6 days Hops 18
1.18 oz Citra [12.0%] - Dry Hop 3 days Hops 19

Taste Notes

Double IPA with very complex malt flavors that are well matched by very tropical and fruity aromas and flavors from the large additions of Citra hops. Great head retention and clarity. Liked by many that don't like IPA's, loved by those that do. Recipe verbatim from Can You Brew It Podcast. Read notes for additional brewing info.

Notes

Start dry hop 2 days after primary fermentation completes; I started at 10 days. Then add additional dry hop additions every three days. Keg/Bottle 3 days after last hop addition to get off hops and avoid and grassy flavors. Brewer uses Koppaclear tablets from Brewers Supply group as wort clarification agent. Whirfloc cleared mine up quite well, so I've substituted that in this recipe. Brewer uses Briess malts for all but 2-row and Honey. 2-row is Great Western, Honey is Gambrinus. Brewed with hard water - High in hardness, low in alkalinity.
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