Looking for a good, simple Citra or hazy IPA recipe?

[jcs401]

Trying to brew a 5g batch and am looking for good successful recipe for a smash, Citra, hazy IPA recipe. Something with great notes and fruitiness.

 

[stevedasleeve]

Pretty easy: enough Maris otter to get to 1.055-60, 4-6 Oz Citra hop stand at 1 60°F, 3-4 oz 5 day dry hop, California ale yeast, mash at 152, ferment at 69, 10 days later crash and leg.

 

[specharka]

Pretty easy: enough Maris otter to get to 1.055-60, 4-6 Oz Citra hop stand at 1 60°F, 3-4 oz 5 day dry hop, California ale yeast, mash at 152, ferment at 69, 10 days later crash and leg.

I would reverse the hop stand and dry hop quantities and ferment with the Whitbread dry strain instead, but yes. Yes yes yes.

 

[MrPowers]

I would go with 100% Simpsons Golden Promise to 1.056. 10 IBU of a neutral bittering hop @ 60. Then 4-5oz of citra in a 20 minute whirlpool, either immediately after flameout or at 180F. Dry hop with 3-4oz of citra near the end of fermentation. Ferment with 1318 or S04.

 

[couchsending]

You wanted 27 different opinions?

Why bother with the SMASH? I don’t understand SMASH beers. You don’t need to make it complex but adding say Carafoam to 2 Row or blending 2 Row with Pale Ale malt or adding 2% Honey Malt to something isn’t that difficult and will make a better beer 9/10 times. Also using a neutral bittering Hop for FW or 60 is always a better idea cause they’re cheaper and will often give you a cleaner bitterness than Citra.

This will give you an incredibly drinkable hazy and citrus forward beer..

Rahr 2 Row
20-30% Pale Malt
- Golden Promise, Belgian Pale Weyermann Pale, Rahr Pale
2% Honey Malt
1318, Imp Juice, London Fog

Mash PH 5.3-5.4
Sparge H2O pH 5.2

60 @149/150
20 @ 162
No mash out
Boil for 90

Magnum/Warrior/Bravo @60 for 30 IBU
@10 adjust pH to 5.0

1oz Citra @ 10
1/2 Whirlfloc tablet

3oz Citra @ less than 180 for 20-30

Ferment at 66, ramp to 70 when fermentation slows

Give it time for a diacetyl rest

Slowly cool to 50 for 2 days, harvest yeast.

Let free rise to 60*

Depending on alcohol add 4-8oz of Citra and leave at 60-62 for 3 days. Slowly cool to 35 for 2 days.

Transferring to serving keg and carbonate.

 

[DownHillonWater]

QUESTION: why are London Ale III (1318) and Whitbread Dry (1098) the favorites for hazy IPA brewers?

 

[couchsending]

QUESTION: why are London Ale III (1318) and Whitbread Dry (1098) the favorites for hazy IPA brewers?

Completely different yeasts. People like them for different reasons.

1318 has a softer and sweeter profile. With incredibly high dry hopping loads it will remain hazy even if it floccs before adding dry hops. Personally I can’t stand what it tastes/smells like when people add dry hops during fermentation with it. Rotting sweaty fruit.

1098 is a good IPA yeast regardless of style. It floccs really well and produces a bit more acidity than most yeasts do. Some think that acidity aids in the perception of “juice” or adds a more “bright” Hop character. If you want to keep the haze though you have to try much harder than with 1318. Like Chico it wants to clear and pull everything out of suspension with it.