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The Citra Warrior on Untappd – A rich caramel, toffee sweetness with a long bitterness. Beautiful citra hop aroma that is balanced and not over powering. Creamy head and good retention from top to bottom.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
4.5 L 60 min 70.5 IBUs 31.4 EBC 1.069 1.016 7.0 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
American IPA 13 2 1.056 - 1.075 1.01 - 1.018 40 - 70 11.8 - 29.6 2 - 2.8 5.5 - 7.5 %

Fermentables

Name Amount %
Pale Malt (2 Row) UK 500 g 41.67
Caramel/Crystal Malt - 60L 100 g 8.33
Oats, Flaked 100 g 8.33
Caramel/Crystal Malt -120L 50 g 4.17
Rye Malt 50 g 4.17
Light Dry Extract 400 g 33.33

Hops

Name Amount Time Use Form Alpha %
Warrior 8 g 30 min Boil Pellet 15
Citra 5 g 60 min Aroma Pellet 12
Citra 10 g 3 days Dry Hop Pellet 12

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 1.00 tsp 10 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 15°C - 23.89°C

Mash

Step Temperature Time
Mash In 64.44°C 75 min
Mash Out 75.56°C 10 min

Fermentation

Step Time Temperature
Primary 14 days 19.44°C
Aging 30 days 18.33°C

Notes

The Citra Warrior American IPA

Difficulty Rating - 2 / 5
Glass Type - American Pint

Ingredients
Grain - Ale, Crystal, Dark Crystal Malt
Malt - Light Dry Malt Extract
Hope - Warrior and Citra
Yeast - Safale US 05

The Style
The American IPA is a different soul from the reincarnated IPA style. More flavorful than the withering English IPA, color can range from very pale golden to reddish amber. Hops are typically American with a big herbal and / or citric character, bitterness is high as well. Moderate to medium bodied with a balancing malt backbone. American Pale Ales mostly impart a higher than normal hop bitterness, flavour and aroma. Hops can be on the coarse side even in the aroma; this is from the use of high alpha (bittering) hops. Flavours should be very clean in the mouth, with no traces of buttery diacetyl and minimal fruity esters.

The Story
APAs stem back to the grass roots of the micro revolution, wherein back in the 1980’s several Midwest and West coast startups gave brewing a go. Ingredients were pretty limited compared to today, so they formulated their recipes from mostly domestic hops and malt. Perhaps the most well known American Pale Ale is Sierra Nevada Pale Ale from Sierra Nevada Brewing in Chico, CA, who started back in 1981 with a goal to brew American beer with more flavour than the usual dull American Lagers that were available at the time. Another popular American Pale Ale, and perhaps the granddaddy of them all, is Liberty Ale by Anchor Brewing Co. in San Francisco, CA. It was first brewed on April 18th, 1975 the 200th anniversary of Paul Revere’s historic ride. Many believe Anchor to be the brewery that kicked off the micro beer revolution here in America, and also that Liberty Ale is the benchmark American Pale Ale.

Food Pairings
Cuisine (Curried, Thai) Cheese (peppery; Monterey / Pepper Jack, sharp; Blue, Cheddar, pungent; Gorgonzola, Limburger) Meat (Poultry, Fish, Shellfish, Salmon)

Method
Sanitise
Put 10 grams of sanitiser in the fermenter and fill with 5 liters of warm water, leave for 10 minutes
Pour sanitised water over the airlock, bung and leave aside in a shallow bowl

Mash In/Out (step time 85 minutes)
Add grain to the filter bag
Heat 1.96 liters of water at 70.6C
Add grain to 1.96 liters of water and maintain a temperature of 64.4C for 75 minutes
Heat 1.25 liters of water at 95.4C
Add 1.25 liters of water to above and maintain a temperature of 75.6C for 10 minutes
Lift filter bag with grain and drain wort with a collander
Heat 4.12 liters of water at 75.6C and pour over grain bag

Boil (step time 60 minutes)
Bring wort to the boil
Turn off heat and add dry malt extract
Put a small amount of wort in a bowl - approx. 100ml
Put a small amount of wort in the test tube - approx. 200ml
Return wort to the boil - start 60 minute timer
Add first hops to hop bomb @ 50 minutes
Add teaspoon of whirlfloc-g @ 10 minutes
Add second hops to hop bomb @ 5 minutes
End boil at 60 minutes

Rehydrate Yeast and Test Original Gravity (step time 30 minutes)
When 100ml of wort reaches 27C add yeast, leave for 30 minutes
When 200ml of wort reaches 24C, insert hydrometer into test tube, spin to remove air bubbles and measure Original Gravity

Cool (step time 45 minutes)
Fill sink with cold water and ice/icepacks
Put pot in sink
Add steep/whirlpool hops to pot
Allow wort to cool down to 24C, stiring regularly (try to cool wort as quickly as possible)

Transfer wort to fermenter (step time 5 minutes)
Put funnel provided in fermenter
Use provided syphon to transfer wort from pot to fermenter
Pour in yeast starter (make sure the wort is 24C or less otherwise the yeast will die)
Insert sanitised bung into fermenter and shake vigorously for 2 minutes
Insert airlock into bung and fill airlock with sanitised water

Ferment (14 days)
Make sure there is enough headspace in the top of the Carboy to avoid blow off and allow space for fermentation
Move fermenter to a dark cool location between 19C and 23C and leave for 14 days

Chill (1 day)
Chill Fermenter in the fridge

Keg (Force Carbonation 48-72 hours)
Pour 10 grams of sanitiser into keg and fill with 5 litres of warm water, leave for 10 minutes
Attach Tap and Gas to keg and empty santised water and filling with CO2
Disconnect Tap from keg and turn off gas
Attach barbed liquid disconnect to keg
Syphon wort from fermenter to keg, releasing pressure from the spear to maintain flow
Remove barbed liquid disconnect from keg
Attach Force Carbonation Kit to Keg
Turn on gas and set pressure to 20 PSI
Return Keg upright to fridge and leave for 48-72 hours before serving
Turn off gas and release pressure from Keg using the pressure release valve, leave for 10 minutes to settle before serving.
Turn on gas and set to 3-8 PSI
Serve beer, if too much foam, release pressure and try again.

Alternate (Natural Keg Carbonation / no chill - 30 days)
Pour 10 grams of sanitiser into keg and fill with 5 litres of warm water, leave for 10 minutes
Empty keg
Add priming sugar or dry malt extract (40grams) and yeast (1gram) to keg
Attach barbed liquid disconnect to keg
Syphon wort from fermenter to keg, releasing pressure from the spear to maintain flow
Remove barbed liquid disconnect from keg
Leave to carbonate in keg for 30 days
Chill in fridge before serving
Release pressure from Keg using the pressure release valve, leave for 10 minutes to settle before serving.
Turn on gas and set to 3-8 PSI
Serve beer, if too much foam, release pressure and try again.