Citra Double IPA 8%

All Grain Recipe

Submitted By: BluSwedeShu (Shared)
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Brewer: Magnus Hjert
Batch Size: 5.28 gal	Style: Imperial IPA (14C)
Boil Size: 7.38 gal	Style Guide: BJCP 2008
Color: 7.7 SRM	Equipment: Robobrew NEW
Bitterness: 77.6 IBUs	Boil Time: 60 min
Est OG: 1.085 (20.4° P)	Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.025 SG (6.2° P)	Fermentation: Ale, Two Stage
ABV: 8.0%	Taste Rating: 46.0

Ingredients
Amount	Name	Type	#
5.28 gal	Wellington, NZ	Water	1
13 lbs 12.46 oz	Gladfield American Ale Malt (2.5 SRM)	Grain	2
12.35 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	3
12.35 oz	Gladfield Light Crystal (25.4 SRM)	Grain	4
12.35 oz	Gladfield Munich Malt (7.9 SRM)	Grain	5
6.00 oz	Carahell (Weyermann) (13.0 SRM)	Grain	6
6.00 oz	Gladfield Wheat Malt (2.1 SRM)	Grain	7
0.88 oz	Nugget [13.0%] - Boil 60 min	Hops	8
0.88 oz	Citra [12.0%] - Boil 30 min	Hops	9
0.88 oz	Citra [12.0%] - Boil 15 min	Hops	10
1.00 items	Whirlfloc Tablet (Boil 15 min)	Misc	11
0.88 oz	Citra [12.0%] - Boil 10 min	Hops	12
0.88 oz	Citra [12.0%] - Boil 5 min	Hops	13
1.0 pkgs	American Ale II (Wyeast Labs #1272)	Yeast	14
1.16 oz	Citra [12.0%] - Dry Hop 12 days	Hops	15
0.53 oz	Rakau (Alpharoma) [10.5%] - Dry Hop 12 days	Hops	16
0.71 oz	Citra [12.0%] - Dry Hop 9 days	Hops	17
0.92 oz	Rakau (Alpharoma) [10.5%] - Dry Hop 6 days	Hops	18
1.09 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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