Citra Double IPA 50 l, 9% vol

All Grain Recipe

Submitted By: Oelhunden (Shared)
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Brewer: Torben & Frank
Batch Size: 13.21 gal	Style: Imperial IPA (14C)
Boil Size: 16.54 gal	Style Guide: BJCP 2008
Color: 9.6 SRM	Equipment: Torbens 50 liter
Bitterness: 87.5 IBUs	Boil Time: 60 min
Est OG: 1.091 (21.7° P)	Mash Profile: Temperature Mash, 2 Step, Full Body
Est FG: 1.024 SG (6.1° P)	Fermentation: Ale, Single Stage
ABV: 8.9%	Taste Rating: 46.0

Ingredients
Amount	Name	Type	#
36 lbs 10.61 oz	Pale Malt (2 Row) US (2.0 SRM)	Grain	1
4 lbs 5.47 oz	Caramel/Crystal Malt - 10L (10.0 SRM)	Grain	2
2 lbs 0.45 oz	Munich Malt (9.0 SRM)	Grain	3
1 lbs 15.75 oz	Cara-Pils/Dextrine (2.0 SRM)	Grain	4
1 lbs 4.81 oz	Caramunich Malt (56.0 SRM)	Grain	5
3.56 oz	Nugget [13.0%] - Boil 60 min	Hops	6
2.32 oz	Amarillo Gold [8.5%] - Boil 30 min	Hops	7
2.20 items	Whirlfloc Tablet (Boil 15 min)	Misc	8
2.32 oz	Amarillo Gold [8.5%] - Boil 15 min	Hops	9
2.32 oz	Amarillo Gold [8.5%] - Boil 10 min	Hops	10
2.32 oz	Amarillo Gold [8.5%] - Boil 5 min	Hops	11
2.2 pkgs	Safale American (DCL/Fermentis #US-05)	Yeast	12
1.19 oz	Citra [12.0%] - Dry Hop 12 days	Hops	13
0.53 oz	Amarillo Gold [8.5%] - Dry Hop 12 days	Hops	14
0.71 oz	Citra [12.0%] - Dry Hop 9 days	Hops	15
0.92 oz	Amarillo Gold [8.5%] - Dry Hop 6 days	Hops	16
1.09 oz	Citra [12.0%] - Dry Hop 3 days	Hops	17

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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