Citra Double IPA (18G)

All Grain Recipe

Submitted By: JonW (Shared)
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Brewer: JonW / rcwebrew / Josh1ne
Batch Size: 18.00 galStyle: Imperial IPA (14C)
Boil Size: 21.80 galStyle Guide: BJCP 2008
Color: 6.8 SRMEquipment: 20 Gallon Boilermakers
Bitterness: 67.6 IBUsBoil Time: 60 min
Est OG: 1.075 (18.1° P)Mash Profile: Single Infusion, Full Body, Batch Sparge
Est FG: 1.012 SG (3.2° P)Fermentation: Ale, Single Stage
ABV: 8.2%Taste Rating: 46.0

Ingredients
Amount Name Type #
37 lbs Pale Malt (2 Row) US (2.7 SRM) Grain 1
2 lbs 12.00 oz Vienna Malt (3.5 SRM) Grain 2
2 lbs Cara-Pils/Dextrine (0.1 SRM) Grain 3
2 lbs Munich Malt (10.0 SRM) Grain 4
1 lbs 6.00 oz Honey Malt (25.0 SRM) Grain 5
1 lbs 6.00 oz Wheat Malt (2.0 SRM) Grain 6
2.75 oz Warrior [15.0%] - Boil 60 min Hops 7
2.75 oz Cascade [6.7%] - Boil 30 min Hops 8
2.00 Whirlfloc Tablet (Boil 15 min) Misc 9
2.50 oz Citra [12.0%] - Boil 15 min Hops 10
1.50 tsp Yeast Nutrient (Boil 10 min) Misc 11
2.50 oz Citra [12.0%] - Boil 1 min Hops 12
2.50 oz Citra [12.0%] - Boil 1 min Hops 13
4.0 pkgs Safale American (DCL/Fermentis #US-05) Yeast 14
3.25 oz Citra [12.0%] - Dry Hop 12 days Hops 15
2.25 oz Amarillo Gold [8.5%] - Dry Hop 12 days Hops 16
2.25 oz Citra [12.0%] - Dry Hop 9 days Hops 17
3.00 oz Amarillo Gold [8.5%] - Dry Hop 6 days Hops 18
3.00 oz Citra [12.0%] - Dry Hop 3 days Hops 19

Taste Notes

Double IPA with 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. Unlike the original which is orange and cloudy in daylight with minimal head. Liked by many that don't like IPA's, loved by those that do. Recipe started verbatim from Can You Brew It Podcast but adjusted for ingredients on hand. Read notes for additional brew day info.

Notes

Water use ~8.5G = 3G tap+5.5G filtered. Treat with 3g-gypsum, 1g CaCl, 3g Epsom heat to disolve want hi hardness, lo alkalinity. Mashed in boil kettle, strike 158, added grain and left heat on so temp did not drop to 148 as it should... did ~10 min of recirc unlike brewery, then did a Verrry slow transfer to kettle. Day 10 11-13 brix = 8.2 = 1.013 corrected=6.9% ~5.5Gal Start dry hop cycle on Fri 11-30 crash to 45 and kegged on 12-1 add dry hop additions every three days. Keg 3 days after last hop addition to get off hops and avoid any grassy flavors. 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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