Citra DDH IPA - LME Recipe

Citra DDH IPA - LME Recipe

This beer recipe uses Citra hops to make a fruity tropical Citra IPA (India Pale Ale), double dry hopped (DDH) to give lots of citrus aromas of orange, tropical fruits and a gentle bitterness. This Citra IPA will come out at about 6.5% ABV.

Using liquid malt extract saves the time mashing, sparging and boiling the wort. All you have to do is follow this simple recipe and you can make a delicious Citra IPA at home in just a few weeks.

This Citra IPA is easy to make with some basic brewing equipment and keeping the oxygen exposure to a minimum to help keep the gorgeous golden colours of this beer imparted by the hops.

This Citra IPA will be about 6.5% and due to the Double Dry Hopping (DDH) it will give this beer amazing citrus flavours or orange and grapefruit, but at the same time a gentle bitterness.

As we are not boiling the wort as in traditional breweries, the initial hops need to be steeped in boiling water to help extract the bitterness and some of the flavours and we'll ferment the beer with these hops in the mix too. Then post fermentation, we will be hopping again with more citra hops, but this time at a lower temperature. This helps infuse the beer with amazing tropical flavours and add body to the beer.

ADVERTISEMENT

Ingredients:-

1 Tin Muntons Extra Light LME
1 Tin Muntons Wheat LME
200g Citra Hops:
- 50g Citra Hops - Bittering
- 75g Citra Hops - 1st Dry Hop
- 75g Citra Hops - 2nd Dry Hop
Mangrove Jacks Liberty Bell M36 Yeast
1.1kg Dextrose - Brewing Sugar
1 Vial Hop Boost
1 Pint Boiling Water
2 Litres Boiling Water
Cold Tap Water
125g Priming Sugar

Scroll down to see the equipment you need to make this recipe.

ADVERTISEMENT

Equipment:-

Brewing Bucket
Siphon
Spoon
Steriliser
Hydrometer
Thermometer
Bottles
Hop Sphere / Straining Bag
Jug

Scroll down to see how to make this recipe.

ADVERTISEMENT

Method:-

After sterilising all your equipment, put the kettle on for 1 pint boiling water.

Put 50g of Citra hops into the Hop Sphere / straining bag seal and then put in the jug and pour on 1 pint of boiling water and allow the hops to steep as we continue.

Pour off a sink of hot water and put the 2 cans of Liquid Malt Extra in the hot water for 10 - 15 minutes. This makes the LME easier to pour from the can.

Lift the cans from the water, remove the labels and rinse off the glue and then give it a quick dry.

Put the kettle on again as we need 2 litres of boiling water.

Open the cans and pour them both into the fermenter.

Rinse the cans with some of the boiling water and pour into the fermenter and then add the remaining boiling water to the fermenter.

Pour in the 1.1kg brewing sugar.

Give the contents of the fermenter a good stir to mix it all together and dissolve the sugar.

Put the hop sphere / straining bag with the hops into the fermenter and pour in the hoppy water too.

Now top up to 23 litres (5 gallons) with cold tap water and then stir thoroughly to mix all the ingredients in the bottom with the cold water.

Check the temperature of the wort. Ideally you are wanting it to be around 20°C.

Take a sample in your trial jar and test the wort with a hydrometer. It should be near 1.060. Note this reading down so you can use it at the end to check the ABV.

Take a vial from the Hop Boost and add it to 50ml of cold tap water and stir to mix and then add to the wort and stir.

Sprinkle the sachet of yeast over the beer and then stir in as it also contains some nutrient.

Put the lid on and fit your airlock (if you are using one) and put in a warm place at 18-22°C for 5 days.

After 5 days, prepare your 75g of citra hops for the 1st Dry Hop and put them in a hop sphere or a straining bag.

Lift the lid and put the hops straight in. Close the lid and now put the fermenter in a slightly cooler place around 16-18°C for another 5 days.

Lift out the hop sphere / straining bag and empty it. Give it a quick rinse in cold tap water and add your last 75g of citra hops for the 2nd Dry Hop.

Now put your fermenter somewhere as cool as you can get, ideally below 16°C for another 7 days.

Syphon the beer from the fermenter to a new sterilised fermenter being carful not to disturb the sediment at the bottom of the fermenter.

Add in the 125g priming sugar and stir until dissolved.

Bottle and cap straight away.

Place the bottles into your warm place 18-22°C for another 7 days for the secondary fermentation to complete and for the beer to become fizzy.

Transfer somewhere cool and leave for 1 more week to condition

Pop one in the fridge to chill, then pop it open, pour and enjoy a delicious pint of hazy tropical Citra IPA.

Cheers & happy brewing.