Double IPA Kern River Citra DIPA

[mooshimanx]

I just made this beer and just put it on keg. It's not completely carbed up (although I shook some in, but apparently not enough to get it completely carbonated.

I ended up scaling the recipe up to a 6 gallon recipe because I (correctly) figured the trub and hop losses were going to be pretty significant. I also ended up modifying the recipe to use up all of the 2 oz. hop bags, so a lot of the weird numbers were rounded up from numbers like .85 oz. to just full ounces in the dry hop in particular and I used Warrior instead of Nugget as the bittering charge because I just got a pound of 2012 Warrior in and I couldn't justify buying more hops just for a 1 oz. bittering charge. I think I threw in .5 oz. of Citra at flame out as well since I had a lonely bit of Citra just sitting in the bag and I wasn't going to dry hop for 10 days.

In any case, the beer turned out great and I went from a slight OG undershoot down to 1.011. The beer was fermented using US-05 @ 68 ambient in my house the entire time. The only thing I'm slightly skeptical about is the necessity for the 12 day aggressive dry hop. As much as I like dry hops I think its kind of overkill to do it this way. It also makes the beer quite expensive to brew. I also think people will be skeptical when I tell them this is a double. The bitterness level is both quite smooth and not really all that high in the first place, not that these are bad things.

I'd definitely brew this one again, although in retrospect I think I'd modify the dry hop to be less labor intensive and just put a huge charge in at Day 9 and another huge charge ~3-4 days after that and rack off on Day 8 or 9, or even put that one bagged straight into the keg.

 

[bighorn_brew]

Can you please post your scaled up recipe please? I do six gallon batches as well....

 

[sk888smooth]

Having an issue here. I'm using iBrewmaster and it is reading an OG of only 1.059 after I plugged everything in using a 70% efficiency. I changed the 2-Row to Briess, but that is the only alteration. Is there something I could be missing here?

One of the grains is off the screen, but they're all up there.

Thanks!

 

[sk888smooth]

I see my efficiency is a bit off - upped it and got closer, but still a bit off. I think the original recipe is a few points off

 

[theveganbrewer]

I see my efficiency is a bit off - upped it and got closer, but still a bit off. I think the original recipe is a few points off

Not sure what's going on there. I've just pulled it up in beersmith and get the same numbers as in the OP. I noticed the SRM is quite a bit darker in ibrewmaster, wonder if there are just some differences with the grain information between the programs?

 

[mooshimanx]

Can you please post your scaled up recipe please? I do six gallon batches as well....

Its on my computer at home, but I mostly just scaled up using Beersmith's scaling function. I did correct some of the hopping (mostly in the dry hop) so that it would end up using all of the little 2 oz. foil packs of hops I had on hand. If I were doing it with 1 lb. bags there's no reason to correct.

I think I also ended up bumping the 60 min. Warrior addition by a minute amount based on the AA% of this year's crop, but it should have been the same. I'm not at home to put the recipe up at the moment, though.

Having an issue here. I'm using iBrewmaster and it is reading an OG of only 1.059 after I plugged everything in using a 70% efficiency. I changed the 2-Row to Briess, but that is the only alteration. Is there something I could be missing here?

One of the grains is off the screen, but they're all up there.

Thanks!

Well the original OP recipe is 75% efficiency and yours is 70%, but that probably wouldn't account for 11 gravity points. I wonder if iBM has some different gravity point contribution for one or more of the malts? It could also be your boil off rate/equipment settings - I usually boil off a lot more than 8/10 of a gallon in 60 minutes myself.

 

[comeimalion]

Would anyone be interested in converting this to extract?

 

[mooshimanx]

Would anyone be interested in converting this to extract?

The wheat, the Munich and the Honey malt all require a mash. You could use very small amounts of wheat and munich extract, but I think that would be prohibitively expensive given the amounts used in the recipe. Unless you want to partial mash, I'd recommend skipping them and proceeding with a little extra C40 (which will result in a darker color, but might get you some of the sweetness from the missing Honey Malt).

I just brewed this again and used 2012 crop Citra. I'll let you guys know how it turned out; same recipe as before, subbed Warrior for Nugget as bittering based on AA%.

 

[theveganbrewer]

I just made this beer and just put it on keg. It's not completely carbed up (although I shook some in, but apparently not enough to get it completely carbonated.

I ended up scaling the recipe up to a 6 gallon recipe because I (correctly) figured the trub and hop losses were going to be pretty significant. I also ended up modifying the recipe to use up all of the 2 oz. hop bags, so a lot of the weird numbers were rounded up from numbers like .85 oz. to just full ounces in the dry hop in particular and I used Warrior instead of Nugget as the bittering charge because I just got a pound of 2012 Warrior in and I couldn't justify buying more hops just for a 1 oz. bittering charge. I think I threw in .5 oz. of Citra at flame out as well since I had a lonely bit of Citra just sitting in the bag and I wasn't going to dry hop for 10 days.

In any case, the beer turned out great and I went from a slight OG undershoot down to 1.011. The beer was fermented using US-05 @ 68 ambient in my house the entire time. The only thing I'm slightly skeptical about is the necessity for the 12 day aggressive dry hop. As much as I like dry hops I think its kind of overkill to do it this way. It also makes the beer quite expensive to brew. I also think people will be skeptical when I tell them this is a double. The bitterness level is both quite smooth and not really all that high in the first place, not that these are bad things.

I'd definitely brew this one again, although in retrospect I think I'd modify the dry hop to be less labor intensive and just put a huge charge in at Day 9 and another huge charge ~3-4 days after that and rack off on Day 8 or 9, or even put that one bagged straight into the keg.

I too was skeptical having brewed this before having the real thing. But I recently had the real thing and it's not very bitter, is very heavily hopped, and tastes an awful lot like the clone.

 

[mooshimanx]

I too was skeptical having brewed this before having the real thing. But I recently had the real thing and it's not very bitter, is very heavily hopped, and tastes an awful lot like the clone.

I'm about to go into the dry hop for this beer again due to a request to have it ready for a second go-round. However, this time, I used all Citra from the 2012 crop instead of leftover 2 oz. bags from an unknown year. I don't feel this is going to make a huge difference, but it might be interesting to see if there's an aroma difference. This time, however, I hit my volumes and gravity a lot closer, producing a 1.072 wort instead of 1.065. Just a slight overshoot.

When I first carbed this beer up and poured a pint, it had this crazy tropical fruit flavor to it that was really interesting, but it faded out within a few days. It was really excellent both ways. This is a really great recipe, although I'm not entirely sure if the dry hop charges are supposed to be removed after each addition. What I ended up doing was dry hopping in the primary for the first 2 additions, then racking to a CO2 purged secondary and dry hopping the next two additions, and then racking to a keg to serve.

My intent for the second batch was to use WLP001 like the actual recipe to test the liquid/dry differences (even though they are purportedly the same yeast). However, I managed to mess up the starter I had prepared so I used 2 backup sachets of US-05 again. I guess I'll have to make a third batch to do the comparison.

 

[sk888smooth]

I kegged this one a couple weeks ago and it is one of my best beers to date. My best friend said it his favorite of mine yet!

I subbed a oz of Cascade for Amarillo as I didn't have any at the time.

Great recipe! Going to brew this again for spring!

 

[forcabrew]

What do you guys think about brewing this with some Conan yeast?

I brewed 10 gallons of cent blonde using Conan and when I tasted the FG sample I was def getting the heady flavor but I'm not sure if it would enhance or take away the hop flavor in this recipe.

 

[joety]

If I'm using a conical do I need to secondary or can I just dump the yeast and dry hop?

 

[hopstupid]

If I'm using a conical do I need to secondary or can I just dump the yeast and dry hop?

pretty sure they said dump the yeast at the brewery on the show then dry hop at up to 10 psi

 

[ILoveBeer2]

I brewed this beer and its been carbed and sitting for two weeks on tap. I scaled up to 6 gallons and tweked for my system. All I can say is wow.

This tastes like tropical fruit juice. I like how the bittering, flavor and aroma are well rounded. Never had the original but can say I will brew again. Maybe trying with a peach ester yeast? Conan would be a good test candidate. Now If I could find some...

 

[joety]

I brewed this beer and its been carbed and sitting for two weeks on tap. I scaled up to 6 gallons and tweked for my system. All I can say is wow.

This tastes like tropical fruit juice. I like how the bittering, flavor and aroma are well rounded. Never had the original but can say I will brew again. Maybe trying with a peach ester yeast? Conan would be a good test candidate. Now If I could find some...

I'm brewing it now. Strike water is 2 degrees from go time. I am going ten gallons and used 1.25 pounds of 40l vs the 10l, so it won't be exact. I also subbed Columbus for Nugget but I doubt that will make much difference. It's my first beer using Citra.

 

[joety]

 

[joety]

Undershot my O.G. Ended up at 1.064. If it was a borderline DIPA to begin with it is definitely a straight up IPA now.

 

[hopstupid]

I'm brewing it now. Strike water is 2 degrees from go time. I am going ten gallons and used 1.25 pounds of 40l vs the 10l, so it won't be exact. I also subbed Columbus for Nugget but I doubt that will make much difference. It's my first beer using Citra.

If you like fruity IPAs you're going to love citra.

 

[Dave1096]

Just about to transfer out of primary and I think I will dry hop in the keg so that I can sleep at night dry hopping without an airlock or any kind of pressure release. Anybody know whether or not each dry hop addition is supposed to be removed before adding the next addition?

Also, I need a little clarification on the dry hop schedule. In the podcast, Kyle says that he counts the day that each addition is added as a day. For example, If I add my first dry hop addition on Monday I'm adding my second addition on Wednesday (Mon, Tues, Wed = 3 days). So do I count Wednesday as the last day of my first addition and also as the first day of my second addition? Is it 12 calendar days or 12 counted days? After listening to the podcast I was under the impression that it should look like this:

1st addition - Mon, Tues, Wed
2nd addition - Wed, Thurs, Fri
3rd addition - Fri, Sat, Sun
4th addition - Sun, Mon, Tues

That's 12 counted days, but really only 8 consecutive days of dry hopping. Did anybody else get this from what Kyle says in the podcast? Thanks for your input, guys.

 

[arborman]

This looks like a great brew. However, has anyone boosted the malt a bit? It seems a little light on the ABV side for a double IPA. I was thinking of raising my 2 row to 13lbs. I'd be curious to see if anyone else has done this to gain some gravity points, and if so, what did you add?

 

[ILoveBeer2]

I think this recipe tastes good as is. You can boost the gravity but you will also need to boost bitterness to keep the beer balanced. BeerSmith can help you with the calculation. I'd do it for you but I'm at work.

 

[Dave1096]

Just about to transfer out of primary and I think I will dry hop in the keg so that I can sleep at night dry hopping without an airlock or any kind of pressure release. Anybody know whether or not each dry hop addition is supposed to be removed before adding the next addition?

Also, I need a little clarification on the dry hop schedule. In the podcast, Kyle says that he counts the day that each addition is added as a day. For example, If I add my first dry hop addition on Monday I'm adding my second addition on Wednesday (Mon, Tues, Wed = 3 days). So do I count Wednesday as the last day of my first addition and also as the first day of my second addition? Is it 12 calendar days or 12 counted days? After listening to the podcast I was under the impression that it should look like this:

1st addition - Mon, Tues, Wed
2nd addition - Wed, Thurs, Fri
3rd addition - Fri, Sat, Sun
4th addition - Sun, Mon, Tues

That's 12 counted days, but really only 8 consecutive days of dry hopping. Did anybody else get this from what Kyle says in the podcast? Thanks for your input, guys.


Anybody?

 

[hopstupid]

Just about to transfer out of primary and I think I will dry hop in the keg so that I can sleep at night dry hopping without an airlock or any kind of pressure release. Anybody know whether or not each dry hop addition is supposed to be removed before adding the next addition?

Also, I need a little clarification on the dry hop schedule. In the podcast, Kyle says that he counts the day that each addition is added as a day. For example, If I add my first dry hop addition on Monday I'm adding my second addition on Wednesday (Mon, Tues, Wed = 3 days). So do I count Wednesday as the last day of my first addition and also as the first day of my second addition? Is it 12 calendar days or 12 counted days? After listening to the podcast I was under the impression that it should look like this:

1st addition - Mon, Tues, Wed
2nd addition - Wed, Thurs, Fri
3rd addition - Fri, Sat, Sun
4th addition - Sun, Mon, Tues

That's 12 counted days, but really only 8 consecutive days of dry hopping. Did anybody else get this from what Kyle says in the podcast? Thanks for your input, guys.


Anybody?

hit up kyle he is cool guy I'm sure he will get back to you if want know exactly

[email protected]

 

[theveganbrewer]

Just about to transfer out of primary and I think I will dry hop in the keg so that I can sleep at night dry hopping without an airlock or any kind of pressure release. Anybody know whether or not each dry hop addition is supposed to be removed before adding the next addition?

Also, I need a little clarification on the dry hop schedule. In the podcast, Kyle says that he counts the day that each addition is added as a day. For example, If I add my first dry hop addition on Monday I'm adding my second addition on Wednesday (Mon, Tues, Wed = 3 days). So do I count Wednesday as the last day of my first addition and also as the first day of my second addition? Is it 12 calendar days or 12 counted days? After listening to the podcast I was under the impression that it should look like this:

1st addition - Mon, Tues, Wed
2nd addition - Wed, Thurs, Fri
3rd addition - Fri, Sat, Sun
4th addition - Sun, Mon, Tues

That's 12 counted days, but really only 8 consecutive days of dry hopping. Did anybody else get this from what Kyle says in the podcast? Thanks for your input, guys.


Anybody?

It doesn't matter that much, but 3 days each. M-W, Th-Sat, Sun-Tue,Wed-Friday. Ready to go on Saturday morning.

 

[Jeremy_N]

I plan on making this my next brew. Are you guys leaving each dry hop addition in there until bottling/kegging? Or are you pulling them out after 3 days. Sorry if that question was answered... I did not see that addressed. Thanks for the help.

 

[theveganbrewer]

I plan on making this my next brew. Are you guys leaving each dry hop addition in there until bottling/kegging? Or are you pulling them out after 3 days. Sorry if that question was answered... I did not see that addressed. Thanks for the help.

Pull them out. IMO you could probably cut this into 2 or 3 part dry hop and not tell much difference.

 

[Dave1096]

I plan on making this my next brew. Are you guys leaving each dry hop addition in there until bottling/kegging? Or are you pulling them out after 3 days. Sorry if that question was answered... I did not see that addressed. Thanks for the help.

I was wondering the same thing. I'm dry hopping mine in the keg, and I just threw in my second dry hop addition with my first. I have my dry hops in a muslin bag, and I'm going to leave all of the additions in together until it's done dry hopping...shouldn't have to worry about grassy flavors after 12 days, but to be safe I'll probably cool the keg from 67 degrees down to serving temp right when I add my fourth addition. It smells awesome after only 3 days dry hopping, though.

 

[Jeremy_N]

Thanks guys. I'm going to dry hop in the keg at my basement temp of 68 to keep my aromas from blowing off as well. I'll be using the hop bags. I'll probably pull each addition out when the next is added. Or a hybrid where I pull the oldest addition out after 7 days.

 

[joety]

I might have to pickup some of those bags. If I drop them in directly the later additions may not have time to precipitate out and I don't want a murky looking beer.