Citra Black IPA

a Partial Mash, American IPA by pfunkross 5.0 1 Review

Notes

Black patent and crystal 60 steeped at 160 for 30 minutes. LME added at beginning of boil, corn sugar at end of boil. Ferm. temp held at 66-68 for first seven days. Rose as high as 72 (but generally 68-70) for remaining four weeks. Three weeks primary, one week secondary (for dry hopping).

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Fermentables Efficiency: 75.0 % Batch size: 5.0 gal

Fermentable Amount Use PPG Color
Briess Golden Light LME
6.0 lb 68 % Boil 37 4  °L
Briess 2-Row Caramel Malt 60L
1.0 lb 11 % Steep 34 60  °L
Corn Sugar (Dextrose)
1.0 lb 11 % Boil 46 0  °L
Briess Black Malt
0.75 lb 8 % Steep 32 500  °L

Hops Boil time: 60 min

Hop Amount Time Use Form AA
Citra (US) 0.5   oz 60  min Boil Pellet 11.1%
Citra (US) 0.5   oz 20  min Boil Pellet 11.1%
Citra (US) 2.0   oz 5  min Boil Pellet 11.1%
Citra (US) 2.0   oz 7  days Dry Hop Pellet 11.1%

Yeasts

Name Lab/Product Average Attenuation
Safale US-05 Fermentis US-05 70.0%

Extras

Name Amount Time Use
Irish Moss 1.0 tsp 15.0 min Boil Boil

Fermentation

Primary
7 days
Secondary
7 days
Conditioning
10 days
Grain to Glass
24 days
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