Citra Black IPA

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Latest Comments

1. 

   pfunkross December 08, 2011 7:05am

   I would never advise against using more hops, haha (although I think 2 oz. dry hop is plenty). This was my first revision of the recipe and probably the best tasting malt-wise. The second time I backed the C-60 down to reduce the residual sweetness a touch, but left the black patent where it was; that resulted in a slightly too roasty taste for me and interfered with the hop showcase. The third time my brew supply shop was out of C-60, so I did half C-40 and half C-80...not the same character at all. Here's my latest revision (C-60 and black patent are more readily available, but I enjoyed the taste of these Dingeman's malts in another recipe I did), it has more hops, which are used in more typical "hop burst" style additions. http://hopville.com/recipe/1030348/american-ipa-recipes/black-catpa-2011-12-07-version Perhaps you could combine the revised hop schedule and this original malt bill. Good luck!

2. 

   jakesnake343 December 07, 2011 7:28pm

   Great, thanks for the info. I'll be sure to stop back by and let you know how it goes! I'm really excited for this one! I'm really hoping for a citrus aroma/flavor from the citra hops, would you advise against adding any more, maybe during dry hopping in the secondary?

3. 

   pfunkross December 07, 2011 2:03pm

   I usually go for around 2 vols. for most of my IPAs. If you're sticking with a 5 gallon batch, that should be somewhere around 3 oz. of either corn or table sugar. Here's a good calculator for that:
   http://www.tastybrew.com/calculators/priming.html

   The first time I did the recipe, however, I was using volume and not weight to measure (in case you don't have a scale). Northern Brewer suggests 2/3 cup corn sugar or 5/8 cup table sugar for 5 gallons. I used 5/8 cup table sugar and the carbonation was about medium.

All Comments

1. 

   tom_thinks May 30, 2011 7:24pm

   Brewing this now, but using California V Ale yeast by White Labs. Very curious about the corn sugar, but I'm going for it.

2. 

   pfunkross June 27, 2011 8:47am

   Sorry, just saw your comment today. I like to replace some of the malt extract with simple sugars in my extract IPAs, in order to help dry out the beer and reduce residual sweetness.

3. 

   tom_thinks July 02, 2011 1:24am

   I'm giving it a first try this weekend, so I'll let you know how it goes.

4. 

   tom_thinks July 04, 2011 12:46am

   Fantastic! Thank you so much for this, I'm loving it.

5. 

   pfunkross July 08, 2011 12:14pm

   Awesome, glad you are enjoying it. It's the only beer I've brewed twice and often get requests from the people I've shared it with to make more.

6. 

   tom_thinks August 07, 2011 9:31pm

   Brewing this again right now, changed yeast again though to White labs California Ale I WPL001.

7. 

   pfunkross August 29, 2011 12:05pm

   Good choice (WLP001, WY1056 and US-05 are the same strain, I believe). The clean flavor, high attenuation and hop accentuation are perfect for this beer.

8. 

   Manta Brewing Co October 15, 2011 11:01am

   I'm brewing this beer today! I've never done a black IPA but I need one for a birthday and this is the recipe that caught my eye.

9. 

   Manta Brewing Co October 17, 2011 9:53am

   I can tell from the black goodness that went into the fermenter that this is going to be a very good beer. I had to modify just a bit to match the ingredients available to me, but this is a solid recipe. Thanks for sharing it!

10. 

    jakesnake343 December 07, 2011 12:37pm

    What amount of priming sugar would you suggest for this brew? Looks fantastic, will be brewing it up tomorrow night.

11. 

    pfunkross December 07, 2011 2:03pm

    I usually go for around 2 vols. for most of my IPAs. If you're sticking with a 5 gallon batch, that should be somewhere around 3 oz. of either corn or table sugar. Here's a good calculator for that:
    http://www.tastybrew.com/calculators/priming.html

    The first time I did the recipe, however, I was using volume and not weight to measure (in case you don't have a scale). Northern Brewer suggests 2/3 cup corn sugar or 5/8 cup table sugar for 5 gallons. I used 5/8 cup table sugar and the carbonation was about medium.

12. 

    jakesnake343 December 07, 2011 7:28pm

    Great, thanks for the info. I'll be sure to stop back by and let you know how it goes! I'm really excited for this one! I'm really hoping for a citrus aroma/flavor from the citra hops, would you advise against adding any more, maybe during dry hopping in the secondary?

13. 

    pfunkross December 08, 2011 7:05am

    I would never advise against using more hops, haha (although I think 2 oz. dry hop is plenty). This was my first revision of the recipe and probably the best tasting malt-wise. The second time I backed the C-60 down to reduce the residual sweetness a touch, but left the black patent where it was; that resulted in a slightly too roasty taste for me and interfered with the hop showcase. The third time my brew supply shop was out of C-60, so I did half C-40 and half C-80...not the same character at all. Here's my latest revision (C-60 and black patent are more readily available, but I enjoyed the taste of these Dingeman's malts in another recipe I did), it has more hops, which are used in more typical "hop burst" style additions. http://hopville.com/recipe/1030348/american-ipa-recipes/black-catpa-2011-12-07-version Perhaps you could combine the revised hop schedule and this original malt bill. Good luck!