Citrus Double IPA

All Grain Recipe

Submitted By: jstraight (Shared)
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Brewer: Ryan
Batch Size: 5.50 galStyle: Imperial IPA (14C)
Boil Size: 8.00 galStyle Guide: BJCP 2008
Color: 7.5 SRMEquipment: My Equipment - Keggle Brew Pot (15 Gal) and Igloo/Gott Cooler (10 Gal)
Bitterness: 85.7 IBUsBoil Time: 60 min
Est OG: 1.085 (20.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.6° P)Fermentation: Ale, Single Stage
ABV: 9.4%Taste Rating: 46.0

Ingredients
Amount Name Type #
14 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
1 lbs Munich Malt (9.0 SRM) Grain 4
8.00 oz Honey Malt (25.0 SRM) Grain 5
8.00 oz White Wheat Malt (2.4 SRM) Grain 6
0.88 oz Nugget [13.0%] - Boil 60 min Hops 7
0.88 oz Citra [12.0%] - Boil 30 min Hops 8
0.88 oz Citra [12.0%] - Boil 15 min Hops 9
1.00 tsp Irish Moss (Boil 10 min) Misc 10
0.88 oz Citra [12.0%] - Boil 10 min Hops 11
0.88 oz Citra [12.0%] - Boil 5 min Hops 12
1.00 oz Orange Peel, Sweet (Boil 5 min) Misc 13
1.0 pkgs California Ale (White Labs #WLP001) Yeast 14
1.16 oz Citra [12.0%] - Dry Hop 12 days Hops 15
0.53 oz Amarillo Gold [8.5%] - Dry Hop 12 days Hops 16
0.71 oz Citra [12.0%] - Dry Hop 9 days Hops 17
0.92 oz Amarillo Gold [8.5%] - Dry Hop 6 days Hops 18
1.09 oz Citra [12.0%] - Dry Hop 3 days Hops 19

Taste Notes

add 1 can drained manderian orange, 1 can drained crushed pianapple to primary

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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