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Old 01-26-2013, 10:31 PM   #1
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Default Citra IPA Recipe Critique

In two weeks I will be attempting my 3rd AG/PM recipe. I only say PM as I add extract to improve my efficiency.
I am going to making an IPA based on Citra hops only because I bought 10 oz thinking they were hard to find I have since found other wise.

Recipe:
Malts
11.50 lbs - 2 Row
.50 lbs - Caramel Crystal
.50 lbs - Special B (only because I have it on hand)

Hops
.50 oz Citra @ 60
.50 oz Citra @ 45
.50 oz Citra @ 30
.50 oz Citra @ 15
1 oz - Willaette @ 5

Yeast:
1 Vial - California Ale Yeast

Equipment:
5 Gallon Mash Tun with braid
8 Gallon Kettle with a 7.25 boil

I am using the Single Infusion Batch Sparge Full Body method in Beersmith.

My question is that Beersmith says to sparge with 3 additions of 1.83 gallons of water. Could I add the water in two steps rather than three?

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Old 01-26-2013, 11:49 PM   #2
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Yea.just split your volume in 2.

Also I'd drop the special b for an ipa.

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Old 01-27-2013, 12:22 AM   #3
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I just added the Special B because I have it on hand.

I will split my volume in 2. Is there anyway to change it in beersmith?

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Old 01-27-2013, 01:04 PM   #4
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I think there's a box you can check that says split sparge equally, something, but I'm not sure. Also you might want to push your 30/45 minute additions to 5 and 10 minutes for more of that great citra flavor.

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Old 01-27-2013, 03:04 PM   #5
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Should I increase the amount of my 60 min addition?

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Old 01-27-2013, 04:03 PM   #6
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I'd move the 30 and 45 minute additions to 10 and flame out. You may have to bump the 60 minute to get your ibus in check though.

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Old 01-27-2013, 04:13 PM   #7
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I was also going to suggest a hop movement. The thing is any hop additions before 20 min result in bitterness with little to no flavor. So if you like the bitterness, then you can keep your additions as is. I you want more flavor move you 45 & 30 to 20 & 15. Then add something for 10, 5, & flame out for aroma. If you have all that citra around, then you might as well take 2-3 oz and dry hop it 5-7 before bottling or kegging. Just a thought. Good luck with it.

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Old 02-05-2013, 01:28 AM   #8
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Here is my adjusted/updated recipe. I have heard some negatives of using Citra as a bittering hop but I am still willing to try it. I do have some Galena on hand and was thinking about using that for bittering.

Grain Bill
10 LB Pale 2 Row
1 LB Caramel Crystal 60
1 LB Biscuit (should I using something other than Biscuit?)

HopsHops
.50 oz Citra or Galena @ 60
.50 oz Citra @ 15
.50 oz Citra @ 10
.50 oz Citra @ 5
.50 oz Citra @ 1

Dry Hop?

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Old 02-05-2013, 12:19 PM   #9
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Biscuit won't be bad, it should add some bready, toasted notes to the beer.

As for your hop schedule. If this is a true IPA, 2.5 oz. during the boil will not cut it and dry-hopping is required to achieve the aroma you are looking for in an IPA. My latest had 5 oz. during the boil with 90% of that being added in the last 10 minutes. I had a 1 oz. bittering addition of Citra at 45 minutes then hop bursted it at the end.

I would double the amount of hops you are using and have a spare 2 ounces on hand for dry hopping. Using the schedule you have now, you are coming in extremely low on the IBU scale and I think off the chart for an IPA. Unless the Citra you have are something like 14%-16%AA your IPA will end up being more of a Pale Ale with a high ABV.

Something like 1 oz. at 45 minutes then 3-4 ounces in the last 15 minutes of the boil will put you in the IPA range for bitterness and flavor. Then you should dry-hop with at least 2 ounces for a minimum of 5 days.

If that many hops are too much $$ then you could always cut the grain bill back to around 9-10lbs. total and do a Pale Ale.

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Old 02-05-2013, 03:00 PM   #10
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I say, MOAR HOPS! This is an IPA, right? 2 ozs of any hop is not nearly enough for an IPA. I'd say 6-8 late, plus whatever you need to get 50-55IBU from the bittering shot would be the minimum I'd go for an single hop showcase.

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