Brewing a HAZY DOUBLE IPA with CITRA | Grain to Glass | Classic Styles
Channel: TheApartmentBrewer
Date: 2020-05-09

In this video, I brewed a hybrid West Coast/East Coast Style Double IPA with only Citra hops. I added some Munich malt to the grain bill, added flaked oats for some haze and body, hopped both during the boil and during the whirlpool, and fermented with a standard American Ale Yeast. This beer I think actually was a great middle ground between the two styles with a combination of full body and haze, well rounded malt flavor, satisfying bitterness and juicy hop flavor, and tons of citrus aroma. Citra is better suited as a flavor/aroma hop than a bittering hop however and looking back I would redo this beer using a different bittering hop, perhaps Warrior, Cascade, or Simcoe. Overall still an awesome and delicious beer and a great addition to the single hop collection.
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Recipe on Brewfather: https://share.brewfather.app/6YVm7WE5g1V7FU

The recipe for 5.5 gallons is below, your efficiency may vary:
"Overload"

7.8% ABV          84 IBU

12 lb Pale 2-Row (69.4%)
1.5 lb Pilsner (8.7%)
1.5 lb Flaked Oats (8.7%)
1 lb Munich malt (5.8%)
1 lb Crystal 10L (5.8%)
0.3 lb Table Sugar (1.7%)

Single Infusion Mash for 60 min at 150 F (65 C)

Water (ppm): Ca: 73 Mg: 28, Na: 65 SO4: 233, Cl: 100, HCO3: 50

60 minute boil:
60 min - Add 1.5 oz (42 g) Citra (11.9% AA)
20 min - Add 1 oz (28 g) Citra
0 min - Add 1 oz (28 g) Citra

30 min whirlpool at 180 F (82 C)
30 min - Add 0.6 oz (17g) Citra
20 min - Add 0.7 oz (19g) Citra
10 min - Add 1.2 oz (33.6) Citra

OG: 1.068

1 - 2L starter (or 2 packages) of Wyeast 1056 American Ale

Ferment 68-70 (20-22 C) for 7-14 days, dry hopping with 2 oz (56 g) Citra after 5-7 days, for 5-7 days.

FG: 1.009
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0:00 Intro and Welcome
0:45 Style Description and Approach
3:24 Recipe
8:16 Mash and Lauter
12:42 Boil and Whirlpool
15:14 Fermentation Plan and Yeast Pitch
18:50 Fermentation Follow-Up
21:19 Pour and Tasting Notes
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#DIPA #juicy #hazy