Spike Brewing 12.5 Conical Fermenter Giveaway!

Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > Recipe Critique: All Citra IPA

Reply
 
LinkBack Thread Tools
Old 11-04-2010, 01:54 AM   #1
boralyl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Pennsylvania
Posts: 91
Liked 6 Times on 5 Posts

Default Recipe Critique: All Citra IPA

I'm just learning how to develop my own recipes. I wanted to brew a few IPAs using one hop variety. The first hop on the list is Citra. Based upon looking at other recipes and reading Ray Daniels "Designing Great Beers", this is what I came up with:

Style: American IPA
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.061 SG
Estimated Color: 8.5 SRM
Estimated IBU: 58.5 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
11.52 lb Pale Malt (2 Row) US (2.0 SRM) Grain 87.14 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 7.56 %
0.70 lb Munich Malt (9.0 SRM) Grain 5.30 %
2.00 oz Citra [12.30 %] (Dry Hop 10 days) Hops -
1.00 oz Citra [12.30 %] (60 min) Hops 37.4 IBU
1.00 oz Citra [12.30 %] (10 min) Hops 13.6 IBU
1.00 oz Citra [12.30 %] (5 min) Hops 7.5 IBU
1.00 oz Citra [12.30 %] (0 min) Hops -


Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13.22 lb
----------------------------
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
75 min Mash In Add 16.53 qt of water at 161.4 F 150.0 F

Any comments or suggestions? Thanks in advance.

__________________
boralyl is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 02:37 AM   #2
defenestrate
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
defenestrate's Avatar
Recipes 
 
Join Date: Sep 2008
Location: edgewater, MD
Posts: 1,085
Liked 6 Times on 6 Posts

Default

citra is very fruity, but not citrus... think more mango or tropical fruit. i use it in my rye IPA and brown IPA and love, i've never used it for a 60 min addition though. i would use a darker crystal, 60 works good for me in my IPA. i would also mash at 154 so you have some body, you will get a fairly high attentuation with all that basemalt. good luck!

__________________
(dē-fěn'ĭ-strāt') To throw out of a window.
defenestrate is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 03:27 AM   #3
Toecutter
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Toecutter's Avatar
Recipes 
 
Join Date: Jul 2010
Location: Riverside, ca
Posts: 592
Liked 10 Times on 6 Posts

Default

thats a ot of Citra. i used it in a similar recipe to yours. at first i dident like it. but by week 4 of keg aging, i found it was damn good. i'm experimenting with Columbus right now, but I still have a bunch of Citra I'll use pretty soon

__________________
When a naked man is chasing a naked woman through an alley with a butcher knife and a hard-on, I figure he isn't out collecting for the Red Cross." - Dirty Harry

On Tap: Belgian Orange Crystalweizen, Toecutters Honey HPA

Fermenting: Belgian Orange Crystalweizen
Toecutter is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 12:06 PM   #4
boralyl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Pennsylvania
Posts: 91
Liked 6 Times on 5 Posts

Default

Quote:
Originally Posted by defenestrate View Post
citra is very fruity, but not citrus... think more mango or tropical fruit. i use it in my rye IPA and brown IPA and love, i've never used it for a 60 min addition though. i would use a darker crystal, 60 works good for me in my IPA. i would also mash at 154 so you have some body, you will get a fairly high attentuation with all that basemalt. good luck!
That sounds great, I love the tropical fruit flavor. I understand the mash temperature adjustment to give it more body, but what would the Crystal 60L do versus using the Crystal 40L? As the numbers go higher do they provide more flavor and color?
__________________
boralyl is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 02:17 PM   #5
boralyl
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2009
Location: Pennsylvania
Posts: 91
Liked 6 Times on 5 Posts

Default

I made some adjustments to the recipe and have my revised one below. I dropped the crystal to .5 lb, upped the Munich and modified the base grain appropriately. I switched the 60 minute addition to one of my favorite bittering hops, Horizon, and added another ounce to dry hop.

Style: American IPA
TYPE: All Grain

Recipe Specifications
---
Batch Size: 5.50 gal
Boil Size: 6.30 gal
Estimated OG: 1.061 SG
Estimated Color: 7.4 SRM
Estimated IBU: 66.3 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
---
Amount Item Type % or IBU
11 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 83.97 %
1 lbs 9.6 oz Munich Malt (9.0 SRM) Grain 12.21 %
8.0 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 3.82 %
3.00 oz Citra [12.30 %] (Dry Hop 10 days) Hops -
1.00 oz Horizon [12.00 %] (60 min) Hops 48.2 IBU
1.00 oz Citra [12.30 %] (10 min) Hops 9.9 IBU
1.00 oz Citra [12.30 %] (5 min) Hops 8.2 IBU
1.00 oz Citra [12.30 %] (0 min) Hops -
1 Pkgs California Ale (White Labs #WLP001) [Starter]

Mash Schedule: Single Infusion, Light Body, Batch Sparge
Total Grain Weight: 13.10 lb
---
Single Infusion, Light Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 16.38 qt of water at 161.4 F 150.0 F

__________________
boralyl is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 02:29 PM   #6
cruckin78
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2010
Location: Monticello, Tallahassee, FL
Posts: 527
Liked 4 Times on 4 Posts
Likes Given: 3

Default

I just did a batch last night and used Columbus for my 60, 20 minutes additions. Citra was 15, 10 ,5, and dryhopped. Mine was not a traditional IPA though. More along the lines of a Black IPA.

I think you'll have a 'different' IPA, but different isn't always a bad thing! Try it dude, the worst that will happen is you have to scrap a batch.

__________________

Excessive Hoppyness Brewing
Tap 1: Falling Leaf Oktoberfest Ale
Tap 2:Kickback Chcoclate Stout
Kegged:Cold Night Winter Warmer
Primary 1: American Amber Ale
Primary 2: American Amber Ale
Primary 3:
Coming up:
Bottled:nothing :(

Excessive Hoppyness Brew Pub
Beer Reviews, and Brewery Updates!
www.excessivehoppyness.blogspot.com <----NEW REVIEWS ADDED!
cruckin78 is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 04:04 PM   #7
3PegBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jul 2010
Location: Illinois
Posts: 835
Liked 15 Times on 14 Posts
Likes Given: 36

Default

I believe the higher the Lovibond the higher the malty sweetness becomes. Obviously the darker it becomes too. At first I didn't think a 60 Lovibond would differ from a 40 Lovibond in color, but after brewing two different brews with each being used, the difference is apparent.

__________________
Quote:
Originally Posted by GASoline71 View Post
Now THAT is a blowoff tube! Nice!
Quote:
Originally Posted by beninan View Post
Hitler gave the toothbrush 'stache a bad name...
My Keezer Build

Aller guten dinge sind drei!
3PegBrew is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 04:19 PM   #8
rjwhite41
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: Osceola, Iowa
Posts: 1,419
Liked 23 Times on 18 Posts
Likes Given: 6

Default

i do an IPA with Citra and Centennial. Citra for bittering, Centennial for everything else. It is quite delicious. I would agree with the higher mash temp for more body and it will need more conditioning time than usual (but mine has a much higher SG and a much higher IBU). Also, the 60 Lovibond has a stronger caramel and sweeter flavor. Personally, I like 40 in my IPA's but to each their own. I think we are talking subtleties there.

__________________
rjwhite41 is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 04:37 PM   #9
NCBeernut
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Raleigh
Posts: 291
Liked 13 Times on 7 Posts

Default

Quote:
Originally Posted by defenestrate View Post
i would use a darker crystal, 60 works good for me in my IPA. i would also mash at 154 so you have some body, you will get a fairly high attentuation with all that basemalt. good luck!
Disagree with all of this.

Mash higher with a whole pound of crystal malt? I don't think body should be an issue with this one. This is an IPA - you are after good attenuation. Also I think C-60 would definitely make this to dark and caramelly. It doesn't look like you are going for an amber ale. I would actually cut the crystal malt in half and replace it with carapils. Also, less than a pound of munich isn't going to do anything for you. I use 2 pounds in my APA and it adds a nice subtle malt flavor.
__________________
NCBeernut is offline
 
Reply With Quote Quick reply to this message
Old 11-04-2010, 04:55 PM   #10
defenestrate
Senior Member
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
defenestrate's Avatar
Recipes 
 
Join Date: Sep 2008
Location: edgewater, MD
Posts: 1,085
Liked 6 Times on 6 Posts

Default

Quote:
Originally Posted by NCBeernut View Post
Disagree with all of this.

Mash higher with a whole pound of crystal malt? I don't think body should be an issue with this one. This is an IPA - you are after good attenuation. Also I think C-60 would definitely make this to dark and caramelly. It doesn't look like you are going for an amber ale. I would actually cut the crystal malt in half and replace it with carapils. Also, less than a pound of munich isn't going to do anything for you. I use 2 pounds in my APA and it adds a nice subtle malt flavor.
thats fine, i prefere my IPAs with some malt flavor/sweetness to back it up, and i prefer 60 to 40 for the more caramel flavors vs the lighter sweetness of 40, especially in my rye IPA. even mashing @ 154 with 80-85% basemalt i still see close to 80% attenuation. just my .02 cents!
__________________
(dē-fěn'ĭ-strāt') To throw out of a window.

Last edited by defenestrate; 11-04-2010 at 04:57 PM. Reason: added
defenestrate is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
my citra single hop ipa recipe (extract with grains) Rguardian989 Recipes/Ingredients 12 05-26-2011 11:26 PM
Citra APA recipe feedback strat_thru_marshall Recipes/Ingredients 15 03-07-2011 04:07 PM
Oatmeal Stout recipe - Critique - my first recipe smee44 Recipes/Ingredients 17 04-02-2010 06:47 PM
critique APA with citra kcinpdx Recipes/Ingredients 2 03-01-2010 10:43 AM
Recipe critique ronjer Recipes/Ingredients 3 09-16-2008 04:37 PM