Citra Double IPA (18G)
All Grain Recipe
Submitted By: JonW (Shared)
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Brewer: JonW / rcwebrew / Josh1ne | |
Batch Size: 18.00 gal | Style: Imperial IPA (14C) |
Boil Size: 21.80 gal | Style Guide: BJCP 2008 |
Color: 6.8 SRM | Equipment: 20 Gallon Boilermakers |
Bitterness: 67.6 IBUs | Boil 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 items |
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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