TCB Citra IPA


Recipe by: Taft Canyon Brewers

Grains:
5lbs Maris Otter (crisp)

Extract:
5 lbs Pale Malt Extract (60 minutes)

Hops:
1 oz Citra Whole Leaf 15.6%AA (60 minutes)
1 oz Citra Whole Leaf 15.6%AA (30 minutes)
1 oz Citra Whole Leaf 15.6%AA (20 minutes)
1 oz Citra Whole Leaf 15.6%AA (10 minutes)
2 oz Citra Whole Leaf 15.6%AA (Dry Hop)

Yeast: Pacific Ale (White Labs – WLP041)

Misc:
1/2 Whirlfoc tablet (10 Minutes)

Mash Steps:

60 minutes at 158 degrees (12 quarts)
Batch sparge at 170 degrees (8 quarts)

Fermentation Temperature: 68 F

Notes:

Brew History:

March 31, 2013

Original Gravity: 1.059
Potential ABV: 6.4%
Gravity at Rack: 1.020
Final Gravity: 1.015
Final ABV: 5.8%
IBUs: 113

Photos:

4oz of Citra Whole Leaf Hops

4oz of Citra in the bottom of the kettle after the boil. Still smelled amazing.

Post-mash wort coming to a boil

Post-mash wort coming to a boil. Sun caught it nicely…

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Filed under Beer Recipes, India Pale Ale

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