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

All Grain Recipe

Submitted By: Lmiller1708 (Shared)
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Brewer: Dave Clark
Batch Size: 5.50 galStyle: Imperial IPA (14C)
Boil Size: 6.48 galStyle Guide: BJCP 2008
Color: 12.2 SRMEquipment: 1. My BIAB
Bitterness: 82.1 IBUsBoil Time: 60 min
Est OG: 1.099 (23.5° P)Mash Profile: BIAB, Full Body
Est FG: 1.023 SG (5.9° P)Fermentation: Ale, Single Stage
ABV: 10.1%Taste Rating: 46.0

Ingredients
Amount Name Type #
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
3 lbs Caramel/Crystal Malt - 20L (20.0 SRM) Grain 2
1 lbs Munich Malt (9.0 SRM) Grain 3
1 lbs Honey Malt (25.0 SRM) Grain 4
0.00 oz White Wheat Malt (2.4 SRM) Grain 5
1 lbs Honey (1.0 SRM) Sugar 6
1.00 oz Nugget [13.0%] - Boil 60 min Hops 7
1.00 oz Citra [12.0%] - Boil 30 min Hops 8
1.00 oz Citra [12.0%] - Boil 15 min Hops 9
1.00 oz Citra [12.0%] - Boil 10 min Hops 10
0.25 tsp Irish Moss (Boil 10 min) Misc 11
1.00 oz Citra [12.0%] - Boil 5 min Hops 12
1 pkgs California Ale (White Labs #WLP001) Yeast 13
1 pkgs London ESB Ale (Wyeast Labs #1968) Yeast 14
1 pkgs Whitbread Ale (Wyeast Labs #1099) Yeast 15
1.00 oz Citra [12.0%] - Dry Hop 12 days Hops 16
0.00 oz Amarillo Gold [8.5%] - Dry Hop 12 days Hops 17
1.00 oz Citra [12.0%] - Dry Hop 12 days Hops 18
1.00 oz Centennial [10.0%] - Dry Hop 12 days Hops 19
0.00 oz Amarillo Gold [8.5%] - Dry Hop 6 days Hops 20
1.00 oz Centennial [10.0%] - Dry Hop 6 days Hops 21
1.00 oz Citra [12.0%] - Dry Hop 3 days Hops 22

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.