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Feedback on Citra IPA Attenuation

Discussion in 'Homebrewing' started by dbc5, Jul 31, 2012.

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  1. dbc5

    dbc5 Savant (1,093) Jun 18, 2009 Arizona

    I am in the process of trying to create a Citra IPA recipe for myself and am currently dry hopping my second version of it. I'm having some trouble getting the beer to finish at a low final gravity, allowing me to achieve the dry finish I want. In the first batch, I used .5 lbs each of Crystal 60, Aromatic, and Carapils and mashed at 154. This left a fair amount of unfermentables behind, with my final gravity being 1.021. In the revised recipe, I simplified things in the malt bill and made changes specifically designed to achieve an FG lower than my first batch. The recipe is as follows.

    Mash Temperature: 150
    Original Gravity: 1.072
    IBU: 78.3
    SRM: 7

    11 lbs American Two-Row
    1 lb 8 oz Munich
    8 oz Crystal 40
    1 lb Corn Sugar

    2.5 oz Cascade (First Wort Hop)
    1.25 oz Citra (15 mins)
    1.25 oz Citra (10 mins)
    1.25 oz Citra (5 mins)
    1.25 oz Citra (1 min)
    .5 oz Cascade (1 min)

    3 oz Citra (Dry Hop 7 days)

    S-04 Dry Yeast

    Having taken several steps to achieve a lower gravity (e.g., substituting corn sugar in place of malt, mashing at a lower temp), I was surprised to achieve a final measurement of 1.020. In effect, there was no difference between these two versions of the recipe with regard to FG. This reading was consistent for a week, so it seems the yeast was done. Fermentation was controlled initially at 64 degrees, and I roused and raised temperature twice, once to 66 and then to 68.

    I am at a bit of a loss and am looking for feedback on what I might be missing. Why am I not getting a lower gravity that is desirable in an IPA of this nature?
     
    #1 dbc5, Jul 31, 2012
  2. chianski

    chianski Initiate (0) Aug 26, 2008 Canada (AB)

    I think you are just getting a normal atenuattion for that yeast, you got 72 % and i think the range is 70-75 %. 04 is an english yeast and they tent to be lest attenuative tha namerican ale yeast. also, 04 is known for floculating really fast and therefore it may have dropped before finishing. i would change the yeast. safale-05 is much more attenuative. i have brew similar IPAs to yours with 05 and finish below 1.015 several times. also i would use two packages if you want more attenuation. i think with that OG you are o nthe limit of the pitching rate for one package.
     
    #2 chianski, Jul 31, 2012
  3. dbc5

    dbc5 Savant (1,093) Jun 18, 2009 Arizona

    Thanks for the response. I should have mentioned that I pitched 1 and a half packages of S-04. Perhaps I'll give 05 a shot next time.
     
    #3 dbc5, Jul 31, 2012
  4. MLucky

    MLucky Initiate (0) Jul 31, 2010 California

    I would agree with what chianski wrote--can't see any other obvious problems.

    Just wanted to add two things: one is that your fermentation is potentially also a factor. You might be working at cross purposes by using an english yeast at the low end of its spectrum and then ramping up to 68 at the end. You could probably start at 66, do the bulk of the fermentation at 68, then finish off at 70 or even 72, and that would probably get you down a few more gravity points. Or just switch to something like 1056, if you're not interested in those english ale esters.

    Also, no need to use corn sugar: just plain old cane sugar from the grocery story is cheaper and will accomplish you purpose of drying out the beer equally well.
     
    #4 MLucky, Jul 31, 2012
  5. nathanjohnson

    nathanjohnson Initiate (0) Aug 5, 2007 Vermont

    To stay with the dry, english ale yeast category, I suggest trying nottingham. It's becoming my go-to for hoppy beers, with good attenuation, fast ferment, fast floccing, and neutral character.
     
    #5 nathanjohnson, Jul 31, 2012
    bgjohnston and barfdiggs like this.
  6. barfdiggs

    barfdiggs Initiate (0) Mar 22, 2011 California

    Ditto. Was shocked at how awesome it is regarding "good attenuation, fast ferment, fast floccing, and neutral character".
     
    #6 barfdiggs, Jul 31, 2012
  7. JimmyTango

    JimmyTango Initiate (0) Aug 1, 2011 California

    Danstar Nottingham?
     
    #7 JimmyTango, Jul 31, 2012
  8. nathanjohnson

    nathanjohnson Initiate (0) Aug 5, 2007 Vermont

    That's the one. I like fermenting at 65-67.
     
    #8 nathanjohnson, Jul 31, 2012
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