144 Malty Matey's Citra Double IPA

All Grain Recipe

Submitted By: Geoff (Shared)
Members can download and share recipes

Brewer: Malty Matey
Batch Size: 5.28 galStyle: Imperial IPA (14C)
Boil Size: 6.08 galStyle Guide: BJCP 2008
Color: 6.3 SRMEquipment: Malty Matey's Braumeister 20l
Bitterness: 119.9 IBUsBoil Time: 60 min
Est OG: 1.060 (14.8° P)Mash Profile: Braumeister No. 1
Est FG: 1.014 SG (3.7° P)Fermentation: Ale, Single Stage
ABV: 6.0%Taste Rating: 46.0

Ingredients
Amount Name Type #
8 lbs 13.10 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
14.11 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 2
14.11 oz Munich Malt (9.0 SRM) Grain 3
5.29 oz Honey Malt (25.0 SRM) Grain 4
5.29 oz White Wheat Malt (2.4 SRM) Grain 5
0.95 oz Columbus (Tomahawk) [14.0%] - Boil 60 min Hops 6
0.95 oz Citra [12.0%] - Boil 30 min Hops 7
0.95 oz Citra [12.0%] - Boil 15 min Hops 8
0.26 tsp Irish Moss (Boil 10 min) Misc 9
0.95 oz Citra [12.0%] - Boil 10 min Hops 10
0.95 oz Citra [12.0%] - Boil 5 min Hops 11
1.0 pkgs American Ale (Wyeast Labs #1056) Yeast 12
1.16 oz Citra [12.0%] - Dry Hop 12 days Hops 13
0.53 oz Amarillo Gold [8.5%] - Dry Hop 12 days Hops 14
0.71 oz Citra [12.0%] - Dry Hop 9 days Hops 15
0.35 oz Amarillo Gold [8.5%] - Dry Hop 6 days Hops 16
1.09 oz Citra [12.0%] - Dry Hop 3 days Hops 17

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. Bottled 18 September 2013 17 bottles

This Recipe Has Not Been Rated

x
This website is using cookies. More info. That's Fine