JFree Citra IPA 
Extract Recipe
Submitted By: Caddant (Shared)
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| Brewer: Jeff Laidacker | |
| Batch Size: 5.00 gal | Style: Imperial IPA (14C) |
| Boil Size: 6.52 gal | Style Guide: BJCP 2008 |
| Color: 9.8 SRM | Equipment: Pot and Cooler ( 5 Gal/19 L) - All Grain |
| Bitterness: 85.1 IBUs | Boil Time: 60 min |
| Est OG: 1.073 (17.8° P) | |
| Est FG: 1.016 SG (4.1° P) | Fermentation: Ale, Single Stage |
| ABV: 7.5% | Taste Rating: 46.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 13.08 oz |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
1 |
| 12.93 oz |
Caramel/Crystal Malt - 10L (10.0 SRM) |
Grain |
2 |
| 9 lbs 11.57 oz |
Pale Liquid Extract (8.0 SRM) |
Extract |
3 |
| 3.85 oz |
Wheat Liquid Extract (8.0 SRM) |
Extract |
4 |
| 0.84 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
5 |
| 0.84 oz |
Citra [12.0%] - Boil 30 min |
Hops |
6 |
| 0.83 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 0.84 oz |
Citra [12.0%] - Boil 15 min |
Hops |
8 |
| 0.84 oz |
Citra [12.0%] - Boil 10 min |
Hops |
9 |
| 0.84 oz |
Citra [12.0%] - Boil 5 min |
Hops |
10 |
| 0.8 pkgs |
California Ale (White Labs #WLP001) |
Yeast |
11 |
| 0.97 oz |
Citra [12.0%] - Dry Hop 12 days |
Hops |
12 |
| 0.44 oz |
Amarillo Gold [8.5%] - Dry Hop 12 days |
Hops |
13 |
| 0.59 oz |
Citra [12.0%] - Dry Hop 9 days |
Hops |
14 |
| 0.76 oz |
Amarillo Gold [8.5%] - Dry Hop 6 days |
Hops |
15 |
| 0.91 oz |
Citra [12.0%] - Dry Hop 3 days |
Hops |
16 |
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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