Scots Citra Double IPA 
All Grain Recipe
Submitted By: bstruhs (Shared)
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| Brewer: Brent Struhs | |
| Batch Size: 6.00 gal | Style: Imperial IPA (14C) |
| Boil Size: 7.90 gal | Style Guide: BJCP 2008 |
| Color: 6.7 SRM | Equipment: Brent's Equipment |
| Bitterness: 81.9 IBUs | Boil Time: 60 min |
| Est OG: 1.078 (18.9° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.014 SG (3.6° P) | Fermentation: Ale, Single Stage |
| ABV: 8.6% | Taste Rating: 46.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 14 lbs 11.53 oz |
Pale Malt (2 Row) US (2.0 SRM) |
Grain |
1 |
| 13.16 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
2 |
| 13.16 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
3 |
| 13.16 oz |
Munich Malt (9.0 SRM) |
Grain |
4 |
| 6.41 oz |
Honey Malt (25.0 SRM) |
Grain |
5 |
| 6.32 oz |
White Wheat Malt (2.4 SRM) |
Grain |
6 |
| 0.92 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
7 |
| 0.92 oz |
Citra [12.0%] - Boil 30 min |
Hops |
8 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
9 |
| 0.92 oz |
Citra [12.0%] - Boil 15 min |
Hops |
10 |
| 0.92 oz |
Citra [12.0%] - Boil 10 min |
Hops |
11 |
| 0.92 oz |
Citra [12.0%] - Boil 5 min |
Hops |
12 |
| 1.0 pkgs |
Lalbrew New England East Coast Ale (Lallemand #-) |
Yeast |
13 |
| 1.16 oz |
Citra [12.0%] - Dry Hop 12 days |
Hops |
14 |
| 0.53 oz |
Amarillo Gold [8.5%] - Dry Hop 12 days |
Hops |
15 |
| 0.71 oz |
Citra [12.0%] - Dry Hop 9 days |
Hops |
16 |
| 0.92 oz |
Amarillo Gold [8.5%] - Dry Hop 6 days |
Hops |
17 |
| 1.09 oz |
Citra [12.0%] - Dry Hop 3 days |
Hops |
18 |
Taste Notes
Original brewer 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
Used 16 oz. fast pitch starter, 16 oz water with Lallemand New England East Coast American Ale dry yeast prepped starter 36 hours prior to brewing.
Original brewer 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.
Citra Double IPA (clone) - Kern River Brewing Company (CYBI Podcast version)This Recipe Has Not Been Rated
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