- Joined
- Dec 21, 2011
- Messages
- 277
- Reaction score
- 38
- Recipe Type
- All Grain
- Yeast
- US-05
- Yeast Starter
- Nope
- Additional Yeast or Yeast Starter
- 2 packs
- Batch Size (Gallons)
- 6
- Original Gravity
- 1.075
- Final Gravity
- 1.015
- Boiling Time (Minutes)
- 60
- IBU
- 68.4
- Color
- 9.7
- Primary Fermentation (# of Days & Temp)
- 10 @ 68
- Secondary Fermentation (# of Days & Temp)
- None
- Additional Fermentation
- Dry Hop for 3 days
- Tasting Notes
- The malt and hop balance along with that EXPLOSIVE Citra nose is wonderful.
First off, if you love Citra, this is the IPA for you. It is basically a clone of Terrapin Hopsecutioner tweaked to be even better. This is the best IPA I've ever had. The malt and hop balance along with that EXPLOSIVE Citra nose is wonderful. Credit goes to cercueil for the starting point: https://www.homebrewtalk.com/f12/guillotine-ipa-terrapins-hopsecutioner-clone-168549/
For a 6 gallon batch:
14lbs 2 Row (2.0 SRM)
1lb, 8oz Munich Malt (20.0 SRM)
1lb Honey Malt (25.0 SRM)
1lb Victory Malt (25.0 SRM)
I mashed this @ 148 degrees for 90 minutes and mashed out at 168 degrees for 7 minutes (I am BIAB)
1oz Warrior (15.00%) FWH
1oz Simcoe (13.00%) 15 Mins
1oz Centennial (10.00%) 5 Mins
1oz Simcoe (13.00%) @ 180 Degrees during cool down
1oz Amarillo (8.5%) @ 180 Degrees during cool down
2 to 3 oz Citra Dry Hop for 3 days after fermentation complete
I fermented this @ 68 degrees and pitched (2) packs of rehydrated US-05. It was done by day 10 so I dry hopped for 3 days at 72 degrees, then cold crashed and bottled. I was drinking it day 20, but at day 28 it really came alive. I cannot wait to brew this again in a couple weeks.
For a 6 gallon batch:
14lbs 2 Row (2.0 SRM)
1lb, 8oz Munich Malt (20.0 SRM)
1lb Honey Malt (25.0 SRM)
1lb Victory Malt (25.0 SRM)
I mashed this @ 148 degrees for 90 minutes and mashed out at 168 degrees for 7 minutes (I am BIAB)
1oz Warrior (15.00%) FWH
1oz Simcoe (13.00%) 15 Mins
1oz Centennial (10.00%) 5 Mins
1oz Simcoe (13.00%) @ 180 Degrees during cool down
1oz Amarillo (8.5%) @ 180 Degrees during cool down
2 to 3 oz Citra Dry Hop for 3 days after fermentation complete
I fermented this @ 68 degrees and pitched (2) packs of rehydrated US-05. It was done by day 10 so I dry hopped for 3 days at 72 degrees, then cold crashed and bottled. I was drinking it day 20, but at day 28 it really came alive. I cannot wait to brew this again in a couple weeks.