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All citra recipe critique

I am looking to make an all citra ipa/apa. was thinking of this-

3.75 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 45.45 % - late addition
3.00 lb Extra Light Dry Extract (3.0 SRM) Dry Extract 36.36 %

0.30 lb Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3.64 %
0.30 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3.64 %
0.30 lb Melanoiden Malt (20.0 SRM) Grain 3.64 %

0.80 oz Citra [11.00 %] (60 min) (First Wort Hop) Hops 20.9 IBU
3.00 oz Citra [11.00 %] (Dry Hop 7 days) Hops -
1.00 oz Citra [11.00 %] (15 min) Hops 12.9 IBU
1.00 oz Citra [11.00 %] (10 min) Hops 9.5 IBU
0.80 oz Citra [11.00 %] (5 min) Hops 4.2 IBU
0.60 oz Citra [11.00 %] (1 min) Hops 0.7 IBU

1 Pkgs London ESB Ale (Wyeast Labs #1968)

Looks tasty to me but why the smaller late additions? I’d bump those up to an ounce.

Maybe decrease the crystal malts also but that’s just personal preference. I’ve been happier with just a half pound of crystal malt in my APA and IPA.

Have you ever had 3 Floyds Zombie Dust? It’s an all Citra APA that is awesome and I think your recipe will make something similar.

FWIW, I would use something cleaner and more attenuative than 1968. Obviously you can do it, and various well known breweries do, but I’ve had much better results with 1450 or 1056 for hoppy beers.

That beer is going to be VERY fruity! I love 1968, use it on a couple of my IPA recipes. If you want the beer to really showcase the citra flavors, 1056 might be a better choice in terms of attenuation. That said, 1968 could be really interesting with that much citra…fruity for sure.

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