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Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Sharing a Citra IPA recipe
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Old 06-19-2012, 12:50 PM   #1
jaytizzle
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Default Sharing a Citra IPA recipe

Just thought I'd share this recipe. Yooper mentioned it in a thread and I hit her up to get it. I finally managed to brew it last weekend so I figured I'd share with you folks. It's pretty simple but smells amazing in the fermenter!

Specialty Grains
1# Crystal 40L

Hop Schedule
0.75oz US Magnum (14.9%) @ 60
1oz Citra (14.5%) @ 15
1oz Citra (14.5%) @ 5
1oz Citra (14.5%) @ 0
1oz Cascade leaf for dry hop, 7 days before kegging

Fermentables
6# Muntons light DME @ 0 (late addition)

Yeast
Wyeast 1056, 1L starter

Miscellaneous
Fermcap-S @ 60 (6 drops)
1 whirlfloc @ 15

OG was 1.060. Expected FG is 1.012-1.015 for ABV of ~6%. I will let this one sit for 4 weeks, then add in 1oz Cascade leaf dry hop, then keg after 5 weeks total. Force carb and begin serving approximately 1 week later.


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Old 06-19-2012, 01:14 PM   #2
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Cool, thanks for sharing. Looks like I've got an IPA recipe to try out...


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Old 06-19-2012, 02:18 PM   #3
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I did something similar for my very first brew.

CitrAmarillo IPA

For a 4 gallon boil / 3 gallon batch:

Hop Schedule (pellets):

0.50 oz Columbus (14.5%) @ 60
0.50 oz Citra (12.4%) @ 10
0.50 oz Amarillo (9.1%) @ 10
0.50 oz Citra (12.4%) @ whirlpool
0.50 oz Amarillo (9.1%) @ whirlpool
0.75 oz Citra (12.4%) @ 10 day dryhop
0.75 oz Amarillo (9.1%) @ 10 day dryhop

Fermentables:

4# Muntons Light DME, split at 60 and 15 minutes
1-1/2# Malteurop 2-row, 149 F mash for 60 minutes with the wheat and C40
8 oz. Rahr Red Wheat
8 oz. Crystal 40L

Yeast:

Wyeast 1056, 1L starter

Miscellaneous:

1 whirlfloc @ 15

OG was about 1.070. 4 weeks in the primary including dryhop, no secondary, mid 60s (F)

Amazing aroma!! If anyone attempts it, I suggest replacing the 8 oz. C40 with 4 oz. C10 or C20. And using Extra Light DME instead of Light. Then, replacing about 10 oz. of the late DME with sugar. Finally, bumping up the 10 and 0 hop additions to another half ounce each to total 5 oz. in the recipe. A little bit of Citra goes a longgggggg way.
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Old 06-19-2012, 10:45 PM   #4
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I just did one with all Simcoe, and will use the same recipe, might jack up the extract and the hops to make a bigger beer if possible next time.

1 lb 12oz Munich
15 oz 40L Crystal

Mash for 45 minutes or so at 155*. Add burton salts last 10 minutes roughly of mash to water.
Sparge with 2 quarts at 165 or 170*.

Raise water level to 3+ gallons, and boil.

Add 6.6lbs of Golden light LME, might be better with DME though, no idea of the changes that might need to be made.

1oz @ 60
1oz @ 15
.5 oz @ 5
Irish moss @ 15

Dry hop with 1oz or 1 1/2 oz for 2 weeks.

1.060 OG 1.014 FG 6% ABV

I did mine with all Simcoe.. I'm planning on doing another batch, and doing Cascade and Citra. Cascade to bitter, Citra for everything else, and then maybe 1 oz Citra and 1 oz Cascade dry hop.

Wyeast 1056
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Old 07-01-2012, 01:42 PM   #5
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I cold crashed a few days ago and racked to secondary lastnight. I pulled a taste off of this one and all I can say is WOW! It's bitter but the mango from the citra hops is stellar. Definitely a recipe that I will brew again. I am looking forward to dry hopping this one but I don't want to give up beer volume to the hops, it's just so good!
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Old 07-02-2012, 06:03 PM   #6
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Finally, bumping up the 10 and 0 hop additions to another half ounce each to total 5 oz. in the recipe. A little bit of Citra goes a longgggggg way.[/QUOTE]

What will the sugar do? Will it just bump the alchol level up or will it impart a flavor? Great recipe though I am brewing it as we speak.
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Old 07-02-2012, 06:22 PM   #7
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I guess that was supposed to go to me...

The sugar (which replaces some of the base malt or extract) will boost fermentability and aid dryness... both good things in a higher abv, dry hoppy beer.

A common misconception by new brewers (and some not so new) is to "add" sugar to an existing recipe in order to get better fermentability and increased dryness. This is not the case. You'll probably end up with a higher OG and FG if you go this route. The sugar addition must "replace" the base malt.
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Old 07-02-2012, 07:05 PM   #8
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Quote:
Originally Posted by bobbrews View Post
A common misconception by new brewers (and some not so new) is to "add" sugar to an existing recipe in order to get better fermentability and increased dryness. This is not the case. You'll end up with a higher OG and FG if you go this route. The sugar addition must "replace" the base malt.
I'm not convinced of this. Sure, replacing dries out much more than adding, but adding still dries out the beer. It certainly shouldn't raise FG.

Assuming sugar ferments completely, it finishes lower than 1.000...so adding a sub 1.000 solution to a 1.015 solution will reduce the FG.

At least that's my logic - I'd be happy to be corrected if I'm wrong.
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Old 07-02-2012, 07:30 PM   #9
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A 1.060 beer that's all malt is going to have a higher final gravity and will be fuller bodied than a 1.060 beer that's 5% or 10% sugar, but if you simply take a 1.060 beer and add sugar to it you're going to end up with either the same FG, or possibly even a higher FG than you would have before.
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Old 07-02-2012, 07:38 PM   #10
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Quote:
Originally Posted by bobbrews View Post
A 1.060 beer that's all malt is going to have a higher final gravity and will be fuller bodied than a 1.060 beer that's 5% or 10% sugar
Agree 100%

Quote:
Originally Posted by bobbrews View Post
...but if you simply take a 1.060 beer and add sugar to it you're going to end up with either the same FG, or possibly even a higher FG than you would have before.
This is where I'm not convinced. Lets say your 1060 beer finished at 1010. Then you add sugar, which ferments almost completely...CO2 escapes, leaving only EtOH with an SG of .787. So you're adding a liquid with a lower density, which means the FG must fall. It's just a weighted average...for e.g. 99% x 1.010 + 1% .787 = 1.008. If it's a small amount of sugar, it may not drop your FG much, but I don't see how it'll raise the FG.

Am I missing something?


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