Citra IPA 1.0

All Grain Recipe

Submitted By: mdd1974 (Shared)
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Brewer: Dave
Batch Size: 5.00 galStyle: American IPA (21A)
Boil Size: 6.52 galStyle Guide: BJCP 2015
Color: 6.6 SRMEquipment: All Grain - Standard 5 Gal/19l Batch - Cooler
Bitterness: 50.0 IBUsBoil Time: 70 min
Est OG: 1.073 (17.7° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.017 SG (4.2° P)Fermentation: Ale, Two Stage
ABV: 7.5%Taste Rating: 30.0

Amount Name Type #
12 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
8.00 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 2
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 3
8.00 oz Munich Malt (9.0 SRM) Grain 4
0.50 oz Columbus/Tomahawk/Zeus (CTZ) [16.9%] - Boil 60 min Hops 5
1.50 oz Citra [13.0%] - Boil 15 min Hops 6
1.00 Whirlfloc Tablet (Boil 15 min) Misc 7
2.00 oz Citra [13.0%] - Boil 0 min Hops 8
2.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 9
3.00 oz Citra [14.9%] - Dry Hop 5 days Hops 10

Taste Notes

Taste is awesome and different. The Bravo hops are deeper in taste, not the bright fresh tropical notes of the citra. The aroma is not as intense, that is probably because it did not dry hop as long as previous versions (The leaf hops had not become fully saturated. Also I spilled about a .1-.2 oz portion on each dry hopping (in a hurry). It is a bit bitter for a Pale Ale but that is by design so cheers!


This time around I decided to change the two primary bittering hop additions to Bravo, in hopes of eliminating the astirgent flavor in the last three versions. Also, Bravo is less expensive and easier to get. 70 minute boil Also, this time I decided to use 1056 as the comparison yeast, I will be suprised if there is much of a difference. If there is, I may have to contribute it to pitch rate rather than strand/brand. Used hop bag for all citra additions, makes it a lot easier to strain off. First version of the citra pa using batch sparging. I predict the gravity will be a little higher than the previous all grain versions. Hit 153 and somewhere between 5.0 and 5.4 for temp and pH on the mash. Mash temp only dropped 2 degrees over the hour. Batch mash time was 20 min each phase. S-05 was used in the 6 gallon batch, 1056 in the 5 gallon s-05 fg = 1.010 1056 fg = 1.010

This Recipe Has Not Been Rated

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