Citra IPA - Extract


Citra IPA - Extract

Makes 5 gallons

Malts & Extracts:
1/2 lb 2-row pale malt grain
1/2 lb 10L Munich malt grain
1/2 lb Carastan malt grain
1/4 lb Wheat Malt grain
6.6 lbs Unhopped Light Malt Syrup
1 lbs Light Dry Malt Powder (DME)
1 lb corn sugar

1 oz Citra hops (boil 60 min)
1/2 oz Citra hops (boil 30 min)
1 Tablet Carrageenan (Kick, Whirlfloc, or 1 tsp Irish Moss)
1/2 oz Citra hops (boil 10 min)
1 oz Citra hops (boil 1 minute)
1 oz Citra hop (Dry Hop)

Imperial A07 Flagship Yeast, Dry Yeast Alternative - LalBrew BRY-97 or US-05

OG: 1.069
FG: 1.015
ABV: 7.2%
IBUs: 68
SRM: 6

Step by Step:
     Steep crushed malted grain in 3-4 gallons of 150° water for 30 minutes. Strain out grain, then bring wort to a boil. When boiling starts, remove pot from burner and slowly add 1 can (3.3 lbs) of the liquid malt extract, stirring to dissolve. Return to a boil, then add 1.0 oz. of Citra hops and boil for 60 minutes. With 30 minutes remaining add 0.50 oz. Citra hops. With 15 minutes remaining add 1 Carrageenan Tablet and 1 lb DME. With 10 minutes remaining add 0.50 oz Citra hops and 1 lb dextrose. With 1 minute remaining add 1.0 oz. Citra hops.
     At the end of boil turn off the heat, and thoroughly mix in the remaining liquid malt syrup. Add 2 gallons of cold water into a sanitized fermenter. Strain the hot wort into the fermenter, then top up to the 5.5 gallon mark with water. Add yeast when the temperature of your wort is less than 70°,and begin fermenting. Around the 5 day mark or when fermentation slows add 1.0 oz Citra hops directly to the fermenter. Wait an additional 3-5 days, then check the specific gravity of your beer. When finaly gravity is reached, bottle or keg as desired.