Double IPA Kern River Citra DIPA

[AGBrewer81]

Yes those numbers are correct I have very little sulphate. I guess I will be adding Gypsum and Epsom salts.

 

[mclight]

going to brew this tomorrow, had an issue could not find Amarillo Hops any where, what could I substitute it with any ideas.

This will be my third brew and loving it.

 

[mclight]

Hello

Was able to find Amarillo Hops, at more beer. thanks

third brew 12-6

pre boil 1.056
post boil 1.065

in firmament lot of action going on.
send pic once I learn how.

 

[mclight]

This beer turn out great, will have to brew it again, friends and co workers loved it.

thanks for the recipe.


hopefully soon be able to start keg my beer

 

[roncruiser]

Clone Recipe Adapted from Can You Brew It with Jamil featuring Kyle from Kern River.

Basically Kyle came on the show and told everyone how to brew the beer and what ingredients to use. He used the 7BBL recipe for everything except the dry hopping which was given in 20BBL dosage. I have adapted the numbers down to a 5 gallon batch and messed with the hop utilization rates a bit.

Imperial IPA
Type: All Grain Date: 7/24/2012
Batch Size (fermenter): 5.00 gal
Boil Size: 6.74 gal
Boil Time: 60 min
End of Boil Volume 6.24 gal Brewhouse Efficiency: 75.00 %
Final Bottling Volume: 6.00 gal Est Mash Efficiency 75.0 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0

Ingredients
Amt Name Type # %/IBU
10 lbs 6 oz Great Western 2 Row (2.0 SRM) Grain 1 82.0 %
9.2 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 4.6 %
9.2 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.6 %
9.2 oz Munich Malt (9.0 SRM) Grain 4 4.6 %
4.4 oz White Wheat Malt (2.4 SRM) Grain 6 2.2 %
4.4 oz Honey Malt (25.0 SRM) Grain 5 2.2 %
1.00 oz Nugget [10.00 %] - Boil 60.0 min Hop 7 34.3 IBUs
0.60 oz Citra [10.50 %] - Boil 30.0 min Hop 8 16.6 IBUs
0.50 oz Citra [10.50 %] - Boil 15.0 min Hop 9 8.9 IBUs
0.50 oz Citra [10.50 %] - Boil 10.0 min Hop 10 6.5 IBUs
0.50 oz Citra [10.50 %] - Boil 5.0 min Hop 11 3.6 IBUs
1.15 oz Citra [12.00 %] - Dry Hop 12.0 Days Hop 13 0.0 IBUs
0.50 oz Amarillo Gold [8.50 %] - Dry Hop 12.0 Days Hop 14 0.0 IBUs
0.70 oz Citra [12.00 %] - Dry Hop 9.0 Days Hop 15 0.0 IBUs
0.90 oz Amarillo Gold [8.50 %] - Dry Hop 6.0 Days Hop 16 0.0 IBUs
1.10 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs
1.0 pkg California Ale (White Labs #WLP001) [35.49 ml] Yeast 12 -

Beer Profile
Est Original Gravity: 1.070 SG Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.010 SG Measured Final Gravity: 1.010 SG
Estimated Alcohol by Vol: 7.8 % Actual Alcohol by Vol: 7.9 %
Bitterness: 69.9 IBUs Calories: 235.0 kcal/12oz
Est Color: 6.3 SRM

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 12 lbs 10.4 oz


Mash Steps
Name Description Step Temperature Step Time
Mash In Add 19.73 qt of water at 162.0 F 148.0 F 60 min
Sparge Step: Fly sparge with 3.88 gal water at 168.0 F
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Notes

Grains-
Briess Carapils, Munich, Crystal, White Wheat.
Gambrinus Honey Malt.

Mash-

Mash for 60 minutes at 148 degrees, no higher than 150. Single infusion. No vorlauf.

White Labs Yeast Nutrient. Koppakleer Tablets from Brewer's supply group, added with 5 minutes left in the boil. No filter.

Whirlpool for 20 minutes after flameout. Cool to 70-78. Kern adds the yeast in the tubes between the boil and the fermenter and it hits an oxygen stone on the way.

Yeast-

California Ale, White Labs 001. Pitch at 70 degrees, hold at 67 the entire time.

Water-
Unfiltered water, same as Sierra Nevada. It's hard water.

Fermentation-

6-8 days in primary. Do not raise temp.

Dry Hopping (pellets)-

Dry hop 2 days after fermentation is complete. Pull yeast off, then dry hop (go to secondary). All dry hopping done warm at 67 degrees. Each dry hop is 3 days. So if you put in the 1st DH on Monday, the next one goes in 2 days later, the day you put them in counts as a day. They cap off the fermenter after each DH. Crash on 12th day for a couple of days. Dump hops and yeast. Carb and drink. :rockin:

Why whirlpool for 20 minutes when there are no flameout hops added? Highlighted in red in the quote above.

 

[roncruiser]

Can't locate any 2015 Amarillo anywhere. I'd like to use a fresh substitute. Any recommendations for something Amarillo like?

 

[jammin]

Can't locate any 2015 Amarillo anywhere. I'd like to use a fresh substitute. Any recommendations for something Amarillo like?

A blend of centennial and mandarina Bavaria would probably get you darn close

 

[roncruiser]

A blend of centennial and mandarina Bavaria would probably get you darn close

It would be for the dry hop additions. 50/50 sound good. 50 Centennial and 50 Mandarina? I have no experience with Mandarina.

Thanks...

 

[jammin]

^thats exactly what I'd do. Mandarina is soft/mellow and 1 dimensional... Orange flavor. So i think 50/50 blend would work well.

 

[roncruiser]

^thats exactly what I'd do. Mandarina is soft/mellow and 1 dimensional... Orange flavor. So i think 50/50 blend would work well.

Yakima Valley just got their 2015 Amarillo hops up for sale. I'm all over that.

 

[Dave1096]

This is probably a top 2 or 3 IPA recipe that I've done. Haven't had the real thing, but this is awesome.

 

[ikaris]

Brewed this a few days ago and on 3rd day of fermentation, it exploded. Anyone else experience violent fermentation with this recipe? Temp is 71 degrees and in a 6.5 gallon glass carboy so plenty of head space.

 

[brewguyver]

Brewed this a few days ago and on 3rd day of fermentation, it exploded. Anyone else experience violent fermentation with this recipe? Temp is 71 degrees and in a 6.5 gallon glass carboy so plenty of head space.

At 71 degrees with any good Cali yeast strain I'd expect MOAB type results (those buggers are STRONG). Since most of the flavors are hops based on this one, I'd shoot for 66 - 68 if you can.

 

[hobomoto]

Quick question for all that have brewed this... I really noticed an improvement to my ipas when I started adding whirlpool hops and am worried about the lack of any in this recipe. Thinking I should just go with the recipe as is since it has such great reviews.

Anyone brew this and wish they added a whirlpool addition or does the citra dry hop potency give you what you need on its own?

Cheers! Thanks

 

[kal]

Quick question for all that have brewed this... I really noticed an improvement to my ipas when I started adding whirlpool hops and am worried about the lack of any in this recipe. Thinking I should just go with the recipe as is since it has such great reviews.

Anyone brew this and wish they added a whirlpool addition or does the citra dry hop potency give you what you need on its own?

For what it's worth, I'm brewing this today and am moving the 30 min addition to 0, with a 20 min whirlpool.

If you listen to the 'Can you Brew it' episode with Tasty McDole who cloned the beer, that's exactly what he did and they claimed the beer 'cloned'. Listen to it here:

http://www.thebrewingnetwork.com/post1668/

Kal

 

[Dave1096]

For what it's worth, I'm brewing this today and am moving the 30 min addition to 0, with a 20 min whirlpool.

If you listen to the 'Can you Brew it' episode with Tasty McDole who cloned the beer, that's exactly what he did and they claimed the beer 'cloned'. Listen to it here:

http://www.thebrewingnetwork.com/post1668/

Kal

I followed the recipe exactly and it was an absolute Citra bomb in both flavor and aroma...super juicy. Let us know how your variation turns out.

After recently falling in love with Vermont style IPAs like Tree House, Trillium, and Tired Hands do so well I'm going to ferment this with Wyeast 1318 London Ale III and not filter in any way. I think this is the perfect recipe for that style IPA.

 

[kal]

I followed the recipe exactly and it was an absolute Citra bomb in both flavor and aroma...super juicy. Let us know how your variation turns out.

It turned out GREAT!

It's been on tap now for ~2 weeks all carb'ed up and tastes phenomenal.

I did a write-up and background of the beer (and Kern River Brewing Company) along with some pics and videos here: http://goo.gl/eUK3ap

Kal

 

[scottywags]

Sub'd

 

[Horseflesh]

Dave, did you try the variation you mentioned?

 

[Buildinazuk]

Brewed this on Monday. I'll check back with the results. I forgot to add the honey thouyh....

 

[Rush]

I followed the recipe exactly and it was an absolute Citra bomb in both flavor and aroma...super juicy. Let us know how your variation turns out.

After recently falling in love with Vermont style IPAs like Tree House, Trillium, and Tired Hands do so well I'm going to ferment this with Wyeast 1318 London Ale III and not filter in any way. I think this is the perfect recipe for that style IPA.

So how did 1318 perform on this recipe?

 

[Buildinazuk]

I would suggest this one. Dry hopped starting on day 3. Kegged on day 14. Fantastic!

 

[frozengator]

May try this

 

[illin8]

Brewed this a week ago tonight, OG was 1.074, just took a reading and was 1.014 but was still bubbling every 5-10 seconds. Weird thing was the krausen never dropped...going to start DH in a day or so...

 

[dschiller]

A few posts in this string state that they came in well under the target 1.070 OG with the OP. That makes sense, because even if you could hit 75% efficiency, Brewsmith predicts 1.066 OG with that grain bill and 6.74 gal boil size. I typically get around 73-75% efficiency, but I like to start with at least a 6.84 gal boil to get a healthy 5+ gal batch. So if I use this pre-boil volume and keep the grain bill percentages about the same, this is what I'm going to use to get a Beersmith predicted 1.070 OG for 75% efficiency:

2-row 11 lb 4 oz
Cara-Pils, Caramel/Crystal 10L, Munich Malt: 10 oz each
White Wheat Malt, Honey Malt: 4.8 oz each

According to Beersmith, this doesn't change the IBU very much.

I'll try this next month and report results. BTW, as was asked previously, I have no idea why there is a 20 minute whirlpool without a flameout addition of hops. I'm going to skip that.

I was tempted to use WLP090 instead of WLP001 to try and get better attenuation and hit the 1.010 FG target, but Brulosophy did an experiment that indicated that these really give the same FG. So I'll stick with WLP001. http://brulosophy.com/2014/10/06/is-san-diego-really-all-that-super-a-yeast-comparison/

 

[Sheldon]

A fellow brewer and I did a clone and took Silver in a sanctioned competition today in VA. IPA's entered (10) were combined and we came in close to the top. Sweet!!

 

[VirginiaHops1]

Are you guys all transferring to secondary like the recipe on page 1 suggests? I haven't done that yet in any of my beers, seems like a pain.

 

[kal]

Are you guys all transferring to secondary like the recipe on page 1 suggests? I haven't done that yet in any of my beers, seems like a pain.

I do, at least for this beer, as there are multiple dry hop additions. Once fermentation is done I rack to a purged brite tank and then start the dry hop additions.

Kal