Ben's Citra IPA

 

Citra Single Hop IPA		Recipie based on https://www.brewtoad.com/recipes/citra-single-hop-ipa
American IPA		Procedure based on http://www.northernbrewer.com/documentation/beerkits/KamaCitra.pdf
Brew Date	9/6/2014				5	gal batch
Bottle Date					40%	steep eff
					1.073	OG
		Ingredients			PPG	PPB*eff		Original Recipie
	Extract	Briess Pilsen Light DME	5	lb	42	210		"	6.0 lb
		Briess Golden Light DME	3	lb	42	126		"	2.0 lb
	Grain	Briess Caramel Malt 20L	1	lb	35	14		"	1.0 lb
		Briess Caramel Munich 60L	0.5	lb	34	6.8		"	0.5 lb
		Rahr White Wheat	0.5	lb	40	8		"	0.5 lb
	Hops	Citra, Pellets	8	oz				"	10 oz
	Yeast	wyeast 1056 (American Ale)	1	pack				"	1
		Irish moss	0.25	tsp				n/a	0
		Coriander (garden fresh)	0.25	oz				n/a	0
	Water	Eldorado Springs Arteisan	5	gal
	Priming	Corn sugar (dextrose)	5	oz
		Hop Schedule						Original Recipie
		Hops	Amount		Time in boil			amount	time
		Citra, Pellets	1	oz	60	min		1 oz	60 min
		Citra, Pellets	1	oz	10	min		1 oz	10 min
		Irish Moss	0.25	tsp	10	min		0
		Coriander, crushed in hop bag	0.25	oz	10	min		0
		Citra, Pellets	1.5	oz	5	min		2 oz	5 min
		Citra, Pellets	1.5	oz	0	min		2 oz	0 min
		Citra, Pellets (dry hop)	3	oz	7	days		4 oz	7 day
		Measured Stats	Predicted			Original logged avg		Original predicted
		OG	1.077	OG		1.075	OG	1.070	OG
		FG	1.019	FG		1.016	FG	1.018	FG
		ABV	7.6%	ABV		7.9%	ABV	6.9%	ABV
			57	IBU				66	IBU
			0.74	IBU/OG				0.94	IBU/OG
		SRM	9	SRM				9	SRM
		Procedure
	1	Activate yeast ~18hrs before brew
	2	Heat 2.5 gal water to 155-160°F
	3	Steep grain in bag for 45 min					start steep cold?		NO
	4	sparge grain with 0.5 gal of ~155°F water; discard grain
	5	boil water
	6	remove from burner; stir in malt extract
	7	bring wort to boil
	8	begin hop schedule; boil for 60 min total
	9	remove from heat for last hop addition, let stand 10 min
	10	rapidly cool wort in ice bath to ~100°F
	11	sanitize everyting!  including yeast pack
	11	add 2 gal water to fermenter
	12	funnel & filter wort  into fermenter					filter out hops?		YES
	13	Add water to fill bring total volume to 5 gal
	14	aerate wort (seal and slosh)
	15	measure original gravity, taste wort
	16	let wort cool to ≤78°F; add yeast to fermenter
	17	ferment for 2 weeks
	18	add 3 oz hops to fermenter in hop bag; ferment for 1 week					use hop bag?		YES
	19	measure final gravity
	20	prime with 5 oz corn sugar and bottle
	21	condition for 3 weeks

  TASTING NOTES: 10/11 - 2 weeks - too malty (wait 2-4 more weeks?)