Citra Blast DIPA

Three Tiers, doing what they do best.

I've been brewing a lot of Double IPA's (DIPA)over the last three months.  It's something about the weather here in San Diego that creates an unnatural craving for them.  Along with that I've had a bad streak with commercial IPA's.  They've varied from infected (I'm looking at you Rough Draft and Black Market)to plain, boring or just missing that gusto I've come to expect with a Double IPA's.  There have been some exceptions, almost anything Keep Deep releases is excellent.  Their Citra Extra Pale Ale is outstanding, cleanly fermented and it finishing very dry.  All important things when looking to brew an quality beer. (I understand Citra Extra Pale is not an DIPA, but it's the inspiration for this recipe)


Wanting something along the same profile as Knee Deeps creation.  I started looking at other Citra based recipes and really only found one example.  Kern River's Citra IPA. Being nearly impossible to get here in San Diego I thought it was a good starting point for a recipe.  Looking on HomebrewTalk I found a good starting point for the grain bill. 

 

Citra Blast

Double IPA

Type: All Grain	Date: 2/9/2013
Batch Size (fermenter): 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.86 gal	Asst Brewer: Aydan Lewis
Boil Time: 60 min	Equipment: Lewys Tower
End of Boil Volume 6.24 gal	Brewhouse Efficiency: 78.00 %
Final Bottling Volume: 6.00 gal	Est Mash Efficiency 78.0 %
Fermentation: Ale, Two Stage	Taste Rating(out of 50): 42
Taste Notes: Please see my "Tasting Notes" for this Recipe.
Ingredients
Ingredients Amt Name Type # %/IBU 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.5 % 9.6 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 4.0 % 9.6 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.0 % 9.6 oz Munich Malt - 10L (10.0 SRM) Grain 4 4.0 % 8.0 oz Acid Malt (3.0 SRM) Grain 5 3.3 % 4.8 oz Honey Malt (25.0 SRM) Grain 6 2.0 % 4.8 oz White Wheat Malt (2.4 SRM) Grain 7 2.0 % 3.2 oz Sugar, Table (Sucrose) (1.0 SRM) Sugar 8 1.3 % 0.75 oz Magnum [14.00 %] - Boil 60.0 min Hop 9 29.7 IBUs 0.60 oz Citra [12.00 %] - Boil 30.0 min Hop 10 15.7 IBUs 0.50 oz Citra [12.00 %] - Boil 20.0 min Hop 11 9.3 IBUs 0.50 oz Citra [12.00 %] - Boil 15.0 min Hop 12 8.4 IBUs 0.50 oz Citra [12.00 %] - Boil 10.0 min Hop 13 6.2 IBUs 0.50 oz Citra [12.00 %] - Boil 0.0 min Hop 14 0.0 IBUs 1.0 pkg English Ale (White Labs #WLP002) [35.49 ml] Yeast 15 - 1.15 oz Citra [12.00 %] - Dry Hop 12.0 Days Hop 16 0.0 IBUs 1.00 oz Amarillo Gold [8.50 %] - Dry Hop 12.0 Days Hop 17 0.0 IBUs 0.50 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 18 0.0 IBUs
Beer Profile
Est Original Gravity: 1.071 SG	Measured Original Gravity: 1.072 SG
Est Final Gravity: 1.018 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.0 %	Actual Alcohol by Vol: 7.9 %
Bitterness: 69.3 IBUs	Calories: 243.1 kcal/12oz
Est Color: 6.1 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body	Total Grain Weight: 15 lbs 1.6 oz
Sparge Water: 3.99 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Protein Rest Add 18.63 qt of water at 160.2 F 149.0 F 45 min Saccharification Heat to 156.0 F over 15 min 156.0 F 30 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 3.99 gal water at 168.0 F
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 10.59 PSI	Carbonation Used: Keg with 10.59 PSI
Keg/Bottling Temperature: 41.0 F	Age for: 30.00 days
Fermentation: Ale, Two Stage	Storage Temperature: 65.0 F
Notes
Mash Started at 9:17 AM, 1st Running were 17.5 Brix, Pre Boil Graivity was 16.5 Brix. After boil, it settled at 18 Brix (1.072)
Created with BeerSmith

The brewday went great.  I brewed this beer along with my Cucuy #2 (Russian Imperial Stout)