ORIGINAL - 002 Citra Double IPA (clone) - Late hop

All Grain Recipe

Submitted By: ae4853t (Shared)
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Brewer: Dave Clark
Batch Size: 11.00 galStyle: Imperial IPA (14C)
Boil Size: 12.48 galStyle Guide: BJCP 2008
Color: 6.7 SRMEquipment: Doug - Keggle and allens tun
Bitterness: 67.0 IBUsBoil Time: 60 min
Est OG: 1.076 (18.5° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.020 SG (5.2° P)Fermentation: Ale, Single Stage
ABV: 7.5%Taste Rating: 46.0

Ingredients
Amount Name Type #
28 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1
1 lbs 8.94 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2
1 lbs 4.91 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3
1 lbs 4.91 oz Munich Malt (9.0 SRM) Grain 4
11.97 oz White Wheat Malt (2.4 SRM) Grain 5
10.25 oz Honey Malt (25.0 SRM) Grain 6
2.75 oz Nugget [13.0%] - Boil 60 min Hops 7
2.00 tsp Irish Moss (Boil 15 min) Misc 8
6.60 oz Citra [12.0%] - Steep 20 min Hops 9
2.0 pkgs English Ale (White Labs #WLP002) Yeast 10
5.42 oz Citra [12.0%] - Dry Hop 3 days Hops 11
2.65 oz Amarillo Gold [8.5%] - Dry Hop 3 days Hops 12

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. need 3.79lb more9/20

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