Flying dog citra dipa

[CBMbrewer]

I have had most of the flying dog single hop imperial ipa's and they have all been pretty good. The citra, however, blew me away. One of the better dipa's I have had in a while. I have a bunch of left over citra from my last batch and was hoping to brew something similar. The brewery is pretty awesome about what they share. They have even started releasing "stove top recipes" of their beers.
First off: did anyone order the citra dipa one? If so, what were the exact amounts in the recipe.
Here are the instructions they provide.
http://flyingdogales.com/wp-content/uploads/2013/04/StoveTopper_Citra.pdf
I figure I will go with their hop schedule and estimate on the amounts. Does anybody have a guess on the amounts of the rye and biscuit malts?

 

[fearwig]

I had this on tap when Of Montreal did a summer show at their brewery, it was pretty damn good. I may have overpartaken. But if I were cloning I'd guesstimate 6lb pale, 3lb rye .75 biscuit, .25 dextrine. (adjusted to your efficiency)

Like I said, I got faced later ($4 FD beers of every sort at a great concert, I went nuts), so grain of salt, but I remember there *was* rye, yet it wasn't "a" rye, y'know? I feel like they mashed closer to 154, but it's hard to tell with big beers sometimes.

I'm kind of hoping they'll "share" a slug of yeast with me if I tour sometime, since it isn't on sale anymore.

 

[CBMbrewer]

Man, I am pretty jealous! I am certainly going to have to take your account with a grain of salt, as recommended, considering your state at the time . I am not sure about the amount for rye but the biscuit sounds about right. It did seem to have a fair amount of residual sweetness so I was planning on a slightly higher mash temp. 154 sounds like a safe bet. I would bet the yeast they use is just a classic american ale yeast, nothing specific.
Thanks for the feedback. I'll let you know how it turns out.

 

[leasureryan]

I love CitraDog!

 

[fearwig]

I understand they have a house yeast--not sure what brews they do or don't use it on. It was for sale in fall 2007. I get a hint of fruit from most FD (they do often claim belgian influence though that may be more about grain), and I think some of that lingering sweetness is from moderate attenuation. I'm no judge, though. I did blend 25% belgian into 75% chico for my Doggy Style clone, though, as an experiment.