#40 Halve van Haarlem IPA (Kern Citra DIPA 3)

All Grain Recipe

Submitted By: Damsgard (Shared)
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Brewer: Askild og Øyvind
Batch Size: 11.10 galStyle: American IPA (14B)
Boil Size: 12.15 galStyle Guide: BJCP 2008
Color: 6.7 SRMEquipment: Pot (18.5 Gal/70 L) and Cooler (9.5 Gal/40 L) - All Grain
Bitterness: 61.7 IBUsBoil Time: 60 min
Est OG: 1.063 (15.5° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Single Stage
ABV: 6.6%Taste Rating: 46.0

Ingredients
Amount Name Type #
24.00 g Gypsum (Calcium Sulfate) (Mash 60 min) Misc 1
21 lbs 9.68 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 2
1 lbs 3.27 oz Cara-Pils/Dextrine (3.3 SRM) Grain 3
1 lbs 3.27 oz Caramel/Crystal Malt - 10L (15.7 SRM) Grain 4
1 lbs 3.27 oz Munich Malt (14.2 SRM) Grain 5
8.82 oz Melanoiden Malt (40.6 SRM) Grain 6
8.82 oz Wheat Malt, Ger (2.0 SRM) Grain 7
0.88 oz Columbus (Tomahawk) [15.8%] - Boil 60 min Hops 8
0.88 oz Citra [13.5%] - Boil 30 min Hops 9
1.56 Whirlfloc Tablet (Boil 15 min) Misc 10
1.38 oz Citra [13.5%] - Boil 15 min Hops 11
1.38 oz Citra [13.5%] - Boil 10 min Hops 12
1.38 oz Citra [13.5%] - Boil 5 min Hops 13
1.0 pkgs California Ale (White Labs #WLP001) Yeast 14
1.82 oz Citra [12.0%] - Dry Hop 12 days Hops 15
1.71 oz Citra [12.0%] - Dry Hop 3 days Hops 16
1.43 oz Amarillo Gold [8.5%] - Dry Hop 6 days Hops 17
1.10 oz Citra [12.0%] - Dry Hop 9 days Hops 18
0.83 oz Amarillo Gold [8.5%] - Dry Hop 12 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. TIl neste gang: Litt mer mørk malt for en mer gylden farge. Evt. rugvariant, eller ekperimentere med andre humlesorter? 3,5 liter starter med 1 gjærpakke. Startet torsdag. Dekantert søndag. Ikke optimalt. Mesk: Mashin 67, 50 min 67, 20 min 68, mashout 74. (medium body) Brukte 24 g gips, som skulle legge til ca 100 ppm kalsium (klumpet seg sammen og løste seg ikkje godt nok opp i vannet...) Startet med ca. 54 liter "Målt" preboilgravity: 1.063 (i følge kalk). Ca. 44,5l preboilvolume Kok 70 min. Endte opp med 42,5L i gjæringskar. Inkl. litt trubb. OG: 1062 Planen for gjæring er start på 19 og gradvis økning til 21. 28/9: 20C gjæring godt i gang 29/9: 21.3C fremdeles futt. Termostat til 21. 30/9: 20,8C fremdeles høy aktivitet 1/10: 20,4C ca. 7. okt: 1. tørrhumling. Glømte amarillo. Det blir 9 dager. Gjæring i all hovedsak overstått. FG 1017 ca. 10. okt: 2. tørrhumling ca. 13. okt: 3. tørrhumling ca. 16. okt: 4. tørrhumling 22. okt: tapping. Ikke klart å følge tørrhumleregime til punkt og prikke, men sånn ca. Sikter på 2,5 vols. Dvs. 265 g sukker. FG: 1015 ABV: 6,2%

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