Apr 20 2012

American IPA Homebrew – Citra Ass Down

Like many homebrewers, my favorite style when I first started brewing was the American IPA (AIPA), and I’ve probably brewed more of them than any other style. But where once they were every third batch, nowadays I might only brew them once or twice a year.

Despite spending less and less time making AIPAs, I think I’ve gotten better at brewing the style. I’m sure that has everything to do with brewing other styles of beer that require a bit more finesse. More balance.

And, to have an adult moment, AIPAs are not the hardest beer style to brew. They are very, very forgiving and the amount of hops that go into what is now considered a standard AIPA will cover up a lot of flaws. Sure, late additions and dry-hopping won’t cover up a sanitation issue, but they will cover some obvious malt imbalance issues that might leave your beer too sweet or without a bready, toasty backbone at all.

So, if you have the AIPA dialed-in, congrats. I don’t want to diminish that accomplishment. Brewing a great beer is hard and that is a great desert island choice. But the brewing of this style of beer has become impractical beast created with blunt instruments.

The inspiration for this AIPA was a Citra APA that I made last year. I love the citra hop, but it has become increasingly hard to get. It is a high alpha, low cohumulone hop that throws amazing mango and pineapple aromas and flavors.

I loved the American pale ale (APA) I made with it, but the final beer straddled the line between an APA and an AIPA. I figured I would go ahead and make a full-fledged AIPA from the hop the next time it came my way. And I did.

This one is a strange in that the malt bill is really just a double pale ale. I wanted to see if an AIPA could work without crystal malts, but it wasn’t that big of a test, since Imperial IPAs use a similar malt bill. After having a few commercial, and homebrewed, examples of AIPAs lately where the beers ran over into Amber territory (which I love, as well, but that is a different style), I wanted to reign it in and make a clean, hoppy beer that wasn’t too heavy and sweet.

I was very happy with the final beer. As the years go by, I’m less interested in deeply bitter beers that only leave you wanting something different next for the next round. My citra AIPA left me thirsty for more, not full of the palate fatigue that I get from commercial examples that seem like they were designed around a dare.

 Citra Ass Down – American IPA

Starting Gravity: 1.071 (12/26/11) 68º F  -> 72º F
Final Gravity:  1.014 (1/13/12)
7.6% alcohol (by volume)
Apparent Attenuation:  79.3%
Real Attenuation: 65%

Mash (65 minutes ~152º)                           

12.00 lbs Maris Otter (2-row)
1.0 lb Victory Malt
0.75 lb Munich Malt
0.75 lb Wheat Malt

Boil(6o minutes)   

1.20 oz. Magnum Leaves 14.0% AA (60 min.)
1.0 oz. Citra Pellets 13.4% AA (10 min)
1.0 oz. Amarillo Pellets 8.2% AA (10 min)
1.0 oz. Citra Pellets 13.4% AA (0 min.)
2.0 oz. Citra Pellets 13.4% AA (Dry Hop) on 1/1/12

1 tablet Whirlfloc (Boil – 15 min.)
½ tsp Brewer’s Choice Wyeast Nutrient Blend (Boil – 10 min.)

Primary (68º F)  

Safale 05 – 1 packet (No Starter – Rehydrated in 90° wort)

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Aug 11 2010

Homebrewed Citra Pale Ale

Citra is a hot, new hop that is used by Sierra Nevada to make their Torpedo IPA, and I finally got around to brewing with it a few months ago.  It is big in alpha acids (weighing in between 10% and 12%) and, although it is a citrus hop, Citra leans less towards the grapefruit and more towards the mango and pineapple side of the spectrum.

I decided to put it into an American pale ale, and to do some hop bursting at the end of the boil with Citra, as well as dry hopping a big dose of it to get a clearer view of its character. Although, as usual, I mixed in another hop to create a little complexity.  And I tried to kick up the malt by using Maris Otter, rather than the standard American 2-row malt that is common to the APA style.

The fermentation and bottling went uneventfully, and I was happy with how this batch turned out. The hop flavor and aroma from the Citra was firm and refreshing. Mangos, apricots (from the Amarillo, I suspect) and a background note of pineapple.

The only things I would look at if I were to revisit this recipe are the malt and the style. The malt didn’t come through as much as I usually like, so cutting back the late and dry hops would help. I might add a little more Munich malt, as well. Also, this one walked the line between an APA and an IPA. The previous reduction of late hops might bring it back into style….if you care about style. And I don’t.

All and all, a very solid beer.  Full of character and very refreshing.

The Recipe:

Citra Pale Ale

10-A  American Ale, American Pale Ale

Recipe Specifics

—————-

Batch Size (Gal):         5.50    Wort Size (Gal):    5.50

Total Grain (Lbs):       13.00

Anticipated OG:          1.058    Plato:             14.23

Anticipated SRM:           8.0

Anticipated IBU:          58.2

Brewhouse Efficiency:       65 %

Wort Boil Time:             60    Minutes

Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM

—————————————————————————–

 80.8    10.50 lbs. Pale Malt(2-row)      Great Britain  1.038      3

  7.7     1.00 lbs. Victory Malt                 America        1.034     25

  5.8     0.75 lbs. Munich Malt                Germany        1.037      8

  5.8     0.75 lbs. Wheat Malt                   America        1.038      2

Potential represented as SG per pound per gallon.

Hops

   Amount     Name                         Form    Alpha  IBU  Boil Time

—————————————————————————–

  0.60 oz.    Magnum                    Pellets   14.40  33.8  60 min.

  1.00 oz.    Citra                            Pellets   11.10   8.7  10 min.

  0.50 oz.    Amarillo Gold            Pellets    8.00  15.7  10 min.

  1.00 oz.    Citra                            Pellets   11.10   0.0  0 min.

  2.00 oz.    Citra                            Pellets   11.10   0.0  Dry Hop

Yeast

Safale US-05

Mash Schedule

Mash Type: Single Step

Held 75 Minutes at 152°

Final Specs:

————-

Starting Gravity: 1.058

Final Gravity:  1.010

6.4% alcohol ABV

Apparent Attenuation:  82%

Real Attenuation: 67.2%

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