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Old 07-20-2013, 07:54 PM   #1
zenmaster298
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Apr 2013
Modesto, CA
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Recipe Type: Extract   
Yeast: Wyeast 1056   
Yeast Starter: No   
Additional Yeast or Yeast Starter: No   
Batch Size (Gallons): 5   
Original Gravity: 1.057   
Final Gravity: 1.015   
IBU: 70   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 7   
Additional Fermentation: Bottle Conditioned   
Secondary Fermentation (# of Days & Temp): 7   
Tasting Notes: Lots of peach and tropical notes. Light and refreshing IPA, not overly bitter.   

Took home 1st Place in the IPA Category at Amador County Fair. Enjoy!

3.3 lbs Extra Light LME - 60 Min Boil
3.3 lbs Extra Light LME - 30 Min Boil
1 lb Crystal 10L - Steeped at 150F for 20 Min
1 lb Carapils - Steeped at 150F for 20 Min

1 oz Citra - 60 Min Boil
1 oz Citra - 15 Min Boil
1 oz Citra - 10 Min Boil
1 oz Citra - 5 Min Boil
1 oz Citra - Flameout
3 oz Citra - DH

7 day primary, 7 day secondary with Dry Hop.

Cheers!

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Old 07-22-2013, 07:56 PM   #2
nickmv
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Mar 2010
Memphis
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I've heard horrible things about using Citra at any point from start of boil through 30mins left. What's your experience?
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Old 07-22-2013, 08:01 PM   #3
PLOVE
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Just did a nearly identical all-grain recipe last Friday. Overall bitterness, flavor, and aroma all seemed fine going into the fermenter. Nothing harsh to speak of. In general, my experience with Citra in other beers (e.g. wheat beers) has been excellent, so I suspect it will do well in an IPA with even more backbone. I like Citra, others do not, hence the strong opinions.
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Old 07-22-2013, 08:07 PM   #4
TheZymurgist
 
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Quote:
Originally Posted by nickmv View Post
I've heard horrible things about using Citra at any point from start of boil through 30mins left. What's your experience?
Seeing as how this recipe won 1st place in a competition, I'd say he's had a pretty good experience.

I'm not sure why so many people hate on Citra. There are a ton of commercial beers dry-hopped with it, and I have an IPA that also won 1st place in a local competition with a score of 39.5 that's dry-hopped with Citra, Amarillo, and Cascade.

This looks like an awesome recipe to me. I just did a SMASH Barleywine-ish using only Maris Otter and Citra. It's aging right now, and I'll dry-hop it with three or four ounces of Citra about a week before bottling. We'll see how it turns out!

 
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Old 07-22-2013, 08:26 PM   #5
nickmv
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Mar 2010
Memphis
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Don't get me wrong, I LOVE Citra. I recently won the Memphis Pro-Am competition this year with a Citra IPA.

6% ABV, 55IBUs, Magnum bittering, Cascade + Citra flavor, Cascade + Citra aroma, Citra whirlpool, Citra dry hop. It was out of this world.
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Old 07-22-2013, 11:23 PM   #6
zenmaster298
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Apr 2013
Modesto, CA
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The Citra at the beginning of the boil was only an ounce and that was plenty for bittering. I could see how it could be a problem if you used more than that.

 
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Old 07-23-2013, 02:05 AM   #7
VoodooDoc
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Jul 2013
Posts: 8

Just curious, and forgive me if this is a total noob question, but why the second 3 lbs at 30 min instead of all at an hour?

 
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Old 07-23-2013, 02:29 AM   #8
zenmaster298
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Apr 2013
Modesto, CA
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The longer the malt extract boils, the darker it gets. I wanted a lighter colored beer so I added half at 30. You can the extract as late as 5 min if you really wanted to. This is the first time I've tried late malt addition and it worked out well for me.

 
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Old 07-26-2013, 05:37 PM   #9
Elysium
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Feb 2013
Madrid, Spain
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Quote:
Originally Posted by TheZymurgist View Post
Seeing as how this recipe won 1st place in a competition, I'd say he's had a pretty good experience.

I'm not sure why so many people hate on Citra. There are a ton of commercial beers dry-hopped with it, and I have an IPA that also won 1st place in a local competition with a score of 39.5 that's dry-hopped with Citra, Amarillo, and Cascade.

This looks like an awesome recipe to me. I just did a SMASH Barleywine-ish using only Maris Otter and Citra. It's aging right now, and I'll dry-hop it with three or four ounces of Citra about a week before bottling. We'll see how it turns out!
I have just read your comment and would like to ask a question: when you dry-hopped with Cirta, Amarillo and Cascade.....how much did you use of them? I thought people tend to dry-hop with 1 or 2 types of hops for balance. I am asking because I am planning to brew my 1st IPA in a few weeks time....and I am planning to use all the above mentioned hops..plus 1 oz of simcoe, but I am planning to dry-hop with amarillo....2,5 oz.

 
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Old 07-26-2013, 05:45 PM   #10
TheZymurgist
 
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Quote:
Originally Posted by Elysium View Post
I have just read your comment and would like to ask a question: when you dry-hopped with Cirta, Amarillo and Cascade.....how much did you use of them? I thought people tend to dry-hop with 1 or 2 types of hopes for balance. I am asking because I am planning to brew my 1st IPA in a few weeks time....and I am planning to use all the above mentioned hops..plus 1 oz of simcoe, but I am planning to dry-hop with amarillo....2,5 oz.
I did 2oz each for 10 days, for a five gallon batch. Tons of aroma, and great citrus/floral/fruity notes. One of my favorite recipes.

 
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