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Old 06-20-2013, 03:32 AM   #1
morganamps
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Default Got a pound of citra and a pounc of falconers flight now what

For Father's Day my out if town daughter sent me a pound of citra and a pound of falconers flight. I am looking for a great ipa recipe to incorporate them into.

Suggestions? I keep doing searches but end up chasing rabbits.

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Old 06-20-2013, 03:37 AM   #2
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Come up with a recipe on your own, based on what you like in an ipa. Look up clones for some of your favorite beers to get an idea.

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Old 06-20-2013, 03:43 AM   #3
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I made this one recently with a lb of citra in a 10G batch.

http://www.brewtoad.com/recipes/home...ii-zombie-dust

It wasn't quite IPA status, but a strong pale ale. You could easily bump up the base malt a little or kick in a pound of sugar and you'd be there. Next time I make it i'm going to use a longer knock out whirlpool and go up to at least 5-6 oz dry hops.

Also make sure that if your sulfates aren't high to start with add gysum. I was targetting 250ppm in this batch, and next time i'll go 300.

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Old 06-20-2013, 08:53 AM   #4
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Quote:
Originally Posted by inflictor-of-grimness View Post
Come up with a recipe on your own, based on what you like in an ipa. Look up clones for some of your favorite beers to get an idea.
Heck, make a double. If he likes them. Definitely has enough hops...
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Old 06-20-2013, 01:02 PM   #5
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Get some Magnum or Chinook for a good bittering hop, then use the Citra and the FF as aroma and flavor additions. Use mostly 2-row with a little light crystal (5-10%) and maybe a little Vienna or Munich (5-10%) and go nuts. With that much hops you shouldn't need to buy much for a while unless you go crazy and do some imperials...

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Old 06-20-2013, 01:21 PM   #6
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Default Citra

Zombie Dust - yummy

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Old 06-22-2013, 02:38 PM   #7
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One thing I will say about Citra is that it is very easy to over use. It is a very intense hop, so just be careful. If you want to do a Single-Hop(ish) beer with citra, I would give the Kern River Citra DIPA clone a try. You can find it in the recipe section of the forum under the India Pale Ale category. If you don't have any amarillo, you could try mixing the falconers flight in instead, I am sure it would be a pretty good substitute. Have fun, Citra is one of my favorite hops to brew with, when you get it right it is hard to beat.

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Old 06-22-2013, 03:05 PM   #8
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I made an excellent IPA with falconer's flight. It was my best brew to date.

12# 2-Row
1 # C-60
0.66# Vienna
0.25# Acid malt (to lower mash pH)
0.5 # Table sugar added to boil

Mashed at 152 F for 60 minutes

Boil 60 minutes

Hops:
FWH: Magnum 0.75 oz
15 min: FF 1 oz
10 min: FF 1 oz
5 min: FF 1 oz
Flame out and started cooling to 180F
Added 2 oz FF and did 45 minute hopstand and let cool to 150F

Cooled and fermented at 62 F with WL 001 for 10 days.
Dry hopped with 3 oz of FF for 5 days then kegged.

Expected OG ~1.077 FG 1.018 for 5 gallons (I collected too much pre-boil so ended at OG 1.066 with 6 gallons and FG was drier at 1.011)

I just wish I had an additional half pound of FF to do another one of these.

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Old 06-22-2013, 06:41 PM   #9
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Quote:
Originally Posted by schematix View Post
I made this one recently with a lb of citra in a 10G batch.

http://www.brewtoad.com/recipes/home...ii-zombie-dust

It wasn't quite IPA status, but a strong pale ale. You could easily bump up the base malt a little or kick in a pound of sugar and you'd be there. Next time I make it i'm going to use a longer knock out whirlpool and go up to at least 5-6 oz dry hops.

Also make sure that if your sulfates aren't high to start with add gysum. I was targetting 250ppm in this batch, and next time i'll go 300.
http://www.homebrewtalk.com/f12/3-fl...uested-245456/
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Old 06-23-2013, 05:03 PM   #10
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I love Citra! Just brewed another BPA with it. 3/4 oz Nugget for bittering @ 60 min, 1oz Citra @ 30, 1@ 15, 1@ 0 and 1 for the dry hop. 12oz Crystal 20L, 8oz CaraPils, and because I like mine a little sweeter 12oz honey malt all as steeping grains, and 7lbs of ultra light LME. Using Wyeast 3724 (Belgium Saison) Lots of tropical notes, melon, not overly bitter and oh so good. Little funk from the saison yeast but not much as it ferments at +/- 72 for 1.5 weeks and out to the garage to finish up for 1.5 weeks at +/- 90 degrees.

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