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Citra IPA

May 27, 2013
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Conan yeast from the appropriately hyped Heady Topper

Pretty quick post today.  I’ve consciously stayed away from Citra hops over the last year or so (not completely, but somewhat).  I just feel like they’re almost too easy.  They’re so tasty and accessible, it’s hard to make something that tastes bad with them.

After something of a self-imposed-citra-hiatus, I was ready to get back on the bandwagon, at least for a little while.

I opted for a fairly simple recipe.  One that would be quite bitter, slightly bready and very citrusy.  I also chose to use a pitch of Conan yeast (from the Alchemist’s Heady Topper).  I wasn’t crazy about the first beer I made with it, but figured I’d give it another shot.

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Here’s the recipe:

Citra IPA
India Pale Ale
Brewed: 5/10/13

Size: 5 gal
Efficiency: 80% (measured)
Attenuation: 72% (estimated)
Original Gravity: 1.060 (measured)
Terminal Gravity: 1.012 (estimated)

Color: 5 SRM
Alcohol: 6.3%
IBU: 66

Water (all in ppm):

Ca: 58  Mg: 10  Na: 9  SO₄: 72  Cl: 32  HCO₃: 65

Ingredients:

  • 6.75 lb Pilsen Malt
  • 4.5 lb Pearl Pale Ale Malt
  • 3.5 oz Crystal 20L
  • 0.6 oz Warrior (16% AA) – boiled 60 minutes
  • 0.6 oz Columbus (15% AA) – boiled 60 minutes
  • 3 oz Citra – ‘whirlpool’
  • 3 oz Citra – dry hop
  • Conan 2L Starter (cultured from fresh Heady Topper) @ 63

Schedule:

  • Mash @ 150
  • Mash out @ 170F
  • Batch sparge – water alkalinity adjusted

Listening:

The Avett Brothers – The Carpenter
Jim James – Regions of Light and Sound of God

Notes:

  • 5/10: Brewed on a Friday evening while K was out of town.  She’s pretty encouraging of my brewing but as I use the kitchen, I like to time my brews for when I won’t be in her way.  At least as much as I can help it.
  • Pretty smooth brew, undershot my starting gravity (had planned for 1.063) slightly, but the spirit of the beer remains.  I didn’t want to risk messing it up by adding DME or  sugar just to hit a number.  pH solid throughout.  Great aromatics from the whirlpool Citra.
  • Chilled to 66, pitched decent sized starter of Conan and left at 63 ambient to ferment.
  • 5/20: Slow ferment.  63 is probably a bit too cold for the Conan.  Warmed to 68, hopefully it’ll finish out before too long
  • 5/26: Finally done fermenting and cleaned up.  Transferred into a CO2-purged keg and added 2 oz of Citra Pellet dry hops.  Will give that a few days before replacing with 1 oz of whole leaf Citra and carbonating.
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