Simple Citra IPA recipe. Should I change anything?

Discussion in 'Homebrewing' started by HokiesandBeer, May 15, 2013.

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  1. GeckoPunk

    GeckoPunk Initiate (163) Jul 29, 2012 Connecticut

    For WLP001... I've used it before at 65 degrees F with good results.
    WLP001 California Ale Yeast
    According to White Labs... 68-73 are optimal temps. I will probably be in that range for my next batches as Summer heats up a little more around here. Then when the dog days come, cellar temp is usually perfect. :grinning:
     
  2. JackHorzempa

    JackHorzempa Poo-Bah (2,784) Dec 15, 2005 Pennsylvania
    Supporter

    A temperature of 68 degrees would be ideal.

    Cheers!
     
  3. HokiesandBeer

    HokiesandBeer Initiate (0) Jan 10, 2013 Pennsylvania
    Beer Trader

    Thanks guys...it was sitting at 71 so I put it in about 2 inches of water and then put a tshirt over it and dumped a bit of water on it. Should be good.
     
  4. VikeMan

    VikeMan Meyvn (1,419) Jul 12, 2009 Pennsylvania
    Beer Trader

    I would keep the wort around 66 to 67F. That's the wort temp and not ambient temp. The wort temp is likely to get several degrees higher during the most active fermentation.
     
    HokiesandBeer likes this.
  5. HokiesandBeer

    HokiesandBeer Initiate (0) Jan 10, 2013 Pennsylvania
    Beer Trader

    Yeah that starter really kick started the fermentation within hours and jacked up the temp. Luckily I caught it early and cooled it down.
     
  6. WickedSluggy

    WickedSluggy Devotee (400) Nov 21, 2008 Texas
    Beer Trader

    I like using wlp001 for IPAs @ 64F for the first four or five days. I slowly raise it to 68F and allow it to finish.
     
  7. Smokebox_79

    Smokebox_79 Initiate (0) Jan 11, 2013 Pennsylvania

    Brewed an AIPA with Warrior bittering, and 2 1oz Simcoe additions late and dry hopped with Centennial. Absolutely amazing! First original recipe I did that everyone who tried it said dont change a thing!!
     
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  8. HokiesandBeer

    HokiesandBeer Initiate (0) Jan 10, 2013 Pennsylvania
    Beer Trader

    I ended up using Warrior for bittering, Citra/Amarillo for flavor/aroma and will be dry hopping with Citra Amarillo. That 001 yeast is still cranking away in the primary, still bubbling every 3-4 seconds.
     
  9. Longstaff

    Longstaff Initiate (0) May 23, 2002 Massachusetts

    My philosophy with citra is to get the hell out of its way and let it do its thing. I have found using citra in equal parts of other hops flattens out the flavor of all of the hops involved and it becomes mellow mellon - also kind of mellow when used in the boil too. When used in large quantities for dryhopping, it is complex all on its own. Just kicked a keg that was dryhopped with 4 ozs of citra in the keg for 7 days, those were pulled out and then re-dry hopped with 2 ozs left in the keg until it kicked (2-4 days of dryhopping is peak flavor for citra imo). Best IPA I have ever had, and no commercial IPA I've had has even come close imo. But amarillo is a good combo with citra (I didn't like as much in combo with simcoe) just that I would use citra at less than 20% or more than 80% of the flavor/aroma hop additions. I would consider doubling your dryhop addition. As always YMMV.
     
  10. HokiesandBeer

    HokiesandBeer Initiate (0) Jan 10, 2013 Pennsylvania
    Beer Trader

    Good to know. I've got about 9 ounces of citra laying around and was planning on making a straight citra bomb with my next batch. So I'm looking forward to seeing how these two batches compare.
     
  11. HokiesandBeer

    HokiesandBeer Initiate (0) Jan 10, 2013 Pennsylvania
    Beer Trader


    So it's been 8 days and the airlock is still bubbling every 10-12 seconds. Should I leave it alone for a few more days before I take a gravity reading or should I check now and then check again in 3 days? I know airlock activity doesn't necessarily mean primary fermentation is still active.

    Thanks.
     
  12. VikeMan

    VikeMan Meyvn (1,419) Jul 12, 2009 Pennsylvania
    Beer Trader

    I don't think there's a right/wrong answer to your question. Personally I'd wait a few more days before taking a reading.
     
  13. HokiesandBeer

    HokiesandBeer Initiate (0) Jan 10, 2013 Pennsylvania
    Beer Trader


    OK thanks. I don't mind waiting a few days, just making sure there is no harm in leaving it (though I can't think of a reason why it would be harmful.)
     
  14. HokiesandBeer

    HokiesandBeer Initiate (0) Jan 10, 2013 Pennsylvania
    Beer Trader


    Took a reading today. Holy hell it tastes amazing, thus far this is easily the best tasting beer I've made (though that's not saying much.) The reading came out to 1.014.

    I've got to go out of town Fri-Monday so I think I'm going to dry hop on Monday. I'm guessing it will drop a few points and get closer to the 1.011 between now Monday, regardless it already tastes great, you can really taste the Citra hops.

    Thanks everyone for your help in this process!
     
    Applecrew135 likes this.
  15. AlCaponeJunior

    AlCaponeJunior Initiate (0) May 21, 2010 Texas

    I used to be impatient, but nowadays I never open any bucket for at least 14 days. I tend to make fermentation last about 3 weeks on standard* beers. I don't pay any attention to airlock activity as I keep the buckets in a freezer with a controller, so out of sight, out of mind. Patience is a virtue when it comes to making beer, so RDWHAHB.

    *APAs, IPAs, anything ABV around 6.5% or less and not needing a secondary or longer fermentation / conditioning, which is almost everything
     
    HokiesandBeer and Smokebox_79 like this.
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