Citra IIPA Liberty Clone – Partial Mash Recipe Kit

Beer

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$112.50

Citra Double IPA (Liberty Clone) – Partial Mash Recipe Kit

Drink and enjoy this full bodied, full flavoured, big super hoppy creation.

EXPECTED BREW FIGURES
OG: 1.082
FG: 1.012
IBU: Approx. 144
ABV: 9.12%
Volume: 23L

INGREDIENTS

2 x 1.7kg Black Rock Light
1.5kg American Ale Malt
350g Gladfield Toffee Malt
300g Gladfield Vienna Malt
200g Gladfield Wheat Malt
150g Gladfield Sour Grapes Malt
30g Warrior Hops
280g Citra Hops
190g Zythos Hops

YEAST CHOICE
3 x Safale US-05 Yeast

METHOD  

  1. Dough-in grain into 6 – 8L of water at approx 70ºC
  2. Mash at 65ºC for 60 mins.
  3. Sparge with 3 x electric jugs (approx. 4.5L) of water heated to approx 77ºC
  4. Raise temperature of wort to boil
  5. At 60 mins i.e. start of boil, add 30g Warrior Hops
  6. At 15 mins remaining add 40g of Citra hops and 30g Zythos hops
  7. At 5 minutes remaining add 80g of Citra hops and 60g Zythos hops
  8. At 0 minutes add 70g of Citra hops and 50g Zythos hops
  9. Turn off the heat, start cooling
  10. Soften malt extract pouches in a hot water bath for 10-15 mins.
  11. Pour cooled wort into fermenter, add extract and top up with cold water to 23 litres
  12. Rehydrate 3 x US-05 yeast in 100ml of warm water (30 – 35ºC) for 20 – 30 mins.
  13. Pitch yeast and ferment at 18 – 22ºC until a stable gravity is reached
  14. Bottle or keg
  15. After fermentation is complete add 45g Citra and 25g Zythos hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don't want as much hop mess)
  16. After 2 days add another 45g Citra and 25g Zythos hops to the fermenter (optionally in a hop bag/spider)
  17. Leave dry hops in for a further 2 – 3 days

Keg or bottle as usual

 
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Description

Citra Double IPA (Liberty Clone) – Partial Mash Recipe Kit

Drink and enjoy this full bodied, full flavoured, big super hoppy creation.

EXPECTED BREW FIGURES
OG: 1.082
FG: 1.012
IBU: Approx. 144
ABV: 9.12%
Volume: 23L

INGREDIENTS

2 x 1.7kg Black Rock Light
1.5kg American Ale Malt
350g Gladfield Toffee Malt
300g Gladfield Vienna Malt
200g Gladfield Wheat Malt
150g Gladfield Sour Grapes Malt
30g Warrior Hops
280g Citra Hops
190g Zythos Hops

YEAST CHOICE
3 x Safale US-05 Yeast


METHOD  

  1. Dough-in grain into 6 - 8L of water at approx 70ºC
  2. Mash at 65ºC for 60 mins.
  3. Sparge with 3 x electric jugs (approx. 4.5L) of water heated to approx 77ºC
  4. Raise temperature of wort to boil
  5. At 60 mins i.e. start of boil, add 30g Warrior Hops
  6. At 15 mins remaining add 40g of Citra hops and 30g Zythos hops
  7. At 5 minutes remaining add 80g of Citra hops and 60g Zythos hops
  8. At 0 minutes add 70g of Citra hops and 50g Zythos hops
  9. Turn off the heat, start cooling
  10. Soften malt extract pouches in a hot water bath for 10-15 mins.
  11. Pour cooled wort into fermenter, add extract and top up with cold water to 23 litres
  12. Rehydrate 3 x US-05 yeast in 100ml of warm water (30 – 35ºC) for 20 – 30 mins.
  13. Pitch yeast and ferment at 18 - 22ºC until a stable gravity is reached
  14. Bottle or keg
  15. After fermentation is complete add 45g Citra and 25g Zythos hops to the fermenter (in a hop bag weighed down with sanitised marbles if you don't want as much hop mess)
  16. After 2 days add another 45g Citra and 25g Zythos hops to the fermenter (optionally in a hop bag/spider)
  17. Leave dry hops in for a further 2 - 3 days

Keg or bottle as usual

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