Citra DIPA
  • morsmors
    Posts: 231
    As requested in the Brew Log...
    8lbs CMC 2 row
    8lbs Thomas Fawcett Maris Otter
    14oz Briess CaraPils
    4oz 40L
    Mash at 150F for 60

    2lbs sugar

    1.5oz Citra 14.1% @ First Wort
    2.75oz Citra 14.1% @ 60
    1oz Citra 14.1% @ 45
    2.25oz Citra 14.1% @ 0
    4.5oz Citra 14.1% @ Dry Hop 3 days
    4oz Citra 14.1% @ Dry Hop 3 days once previous dry hop removed.

    Fermented under 15psi at 68F
    BJCP A0936 National Beer Judge and Mead Judge
    Cicerone Certified Beer Server
    AHA Member
    CRAFT Homebrew Club
    Sons of Liberty Homebrew Club
    HBT "mors"
  • FuzzyFuzzy
    Posts: 49,786
    that's allota hops!

    what's the ibu's on that bad boy... :-SS
    The pinnacle of lame and awesome in one singular moment. -Lake
  • morsmors
    Posts: 231
    223.7 calculated using Rager. Obviously you wouldn't be able to precieve that much or even get that much in the actual beer. But it does layer the flavors and chance the perception.
    BJCP A0936 National Beer Judge and Mead Judge
    Cicerone Certified Beer Server
    AHA Member
    CRAFT Homebrew Club
    Sons of Liberty Homebrew Club
    HBT "mors"
  • jlwjlw
    Posts: 16,454
    This looks awesome. When I can get a bunch of citra I might have to brew this.
  • ThymThym
    Posts: 122,739
    i see you are fermenting under pressure. i havent experimented with that although i've done a bit of reading on the subject.

    have you compared hyperbaric and atmospheric fermentation of the same recipe? What is your take on the benefit of hyperbaric fermentation?

    Also, did you add a spunding valve to some home made fermenter or did yo buy something purpose built?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 122,739
    and this has to be the most expensive all grain beer recipe ever conceived.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • morsmors
    Posts: 231
    I have 3 'fermenters' where I ferment under pressure. 2 of them are 10 gallon corny kegs with spunding valves and one of those "Onederbrew" fermenters. I'm not the biggest fan of that thing...

    I do find that I can get a much cleaner beer and a much higher temp with the beers fermented under pressure but I have not done this recipe side by side. I just formulated this recipe and this is the first I've used it.
    BJCP A0936 National Beer Judge and Mead Judge
    Cicerone Certified Beer Server
    AHA Member
    CRAFT Homebrew Club
    Sons of Liberty Homebrew Club
    HBT "mors"
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