My Citra brew recipe

[Johow]

Here is my Citra brew recipe. I don't call it an IPA because I think it is somewhere between a pale and an IPA. Doesn't really matter anyway I suppose. Lets call it a Hoppy Pale. This will be the third time I brew it and I think it's just about right. This time I'm adding some wheat for head retention and have upped the batch size slightly to offset the absorption of these whole hops I've been using. Next time I'm gonna give pellets a try and see how that works out. I'm using US-05 on it's third generation and it seems to work harder each time. I don't know how long that will continue but…. I over build the starters by ~100 billion cells and save that ~much for the next generation then pitch the rest on brew day.
Take a look and comment if you'd like, i'd love to hear what you think.

5.5 gal Citra Hoppy Pale Ale (sessionable)
Author: John How

Brew Method: BIAB
Style Name: American Pale Ale
Boil Time: 65 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.042
Efficiency: 68% (brew house)

STATS:
Original Gravity: 1.054
Final Gravity: 1.009
ABV (standard): 5.89%
IBU (tinseth): 59.94
SRM (morey): 7.69

FERMENTABLES:
9.5 lb - American - Pale 2-Row (79.2%)
1 lb - American - Caramel / Crystal 40L (8.3%)
1 lb - Flaked Wheat (8.3%)
0.5 lb - American - Carapils (Dextrine Malt) (4.2%)

HOPS:
1 oz - Magnum, Type: Leaf/Whole, AA: 15, Use: First Wort, IBU: 30.57
0.75 oz - Citra , Type: Leaf/Whole, AA: 11, Use: Boil for 15 min, IBU: 13.77
0.75 oz - Citra , Type: Leaf/Whole, AA: 11, Use: Boil for 10 min, IBU: 10.06
0.75 oz - Citra , Type: Leaf/Whole, AA: 11, Use: Boil for 5 min, IBU: 5.53
0.75 oz - Citra , Type: Leaf/Whole, AA: 11, Use: Boil for 0 min steep 10 minutes before cooling with chiller.
3 oz - Citra , Type: Leaf/Whole, AA: 11, Use: Dry Hop for 5 days

MASH GUIDELINES:
1) Infusion, Temp: 150 F, Time: 60 min, Amount: 6.5 gal
2) Sparge, Temp: 170 F, Time: 0 min, Amount: 2 gal, Pour over to collect 7 gallons of wort for boil.

OTHER INGREDIENTS:
1 each - Whirlfloc, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Fermentis / Safale - American Ale Yeast US-05
Starter: Yes
Attenuation (avg): 81%
Fermentation Temp: 68 F

NOTES:
Use 1/2 Campden tab in water before mash!!!
Mash notes:
Heat 6.5 gallons of strike water heat to 158 deg for mash temp of 150 deg.
2 gallons of sparge water at 170 deg, pour over bag to collect 7 gallons of wort for boil.
Magnum hops are first wort hops.
Add whirlflock at 10 minute left in boil.

 

[Ruckusz28]

Seems good. If you're really going for a less bitter, more flavor from the citra, perhaps consider a 5 minute addition and then the rest steeped at flameout.

I haven't tried this yet, but I've heard good things when staggering your dry hop. A little during high fermentation, a little after fermentation, a little in the keg (or overnight in the bottling bucket.