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Kama Citra IPA

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Kama Citra IPA

back to search Back to Search  Style Details 

Beer Style: American IPA  (14B)
Recipe Type: all-grain
Yield: 5 US gallons

American IPA


Nice smooth bitterness with strong citrus nose. No lingering bitterness on finish. Malts add nutty sweet flavors with light mouth feel.


  • 10 lb Pale millet malt (Grouse)
  • 3 lb Light roast Millet (Grouse)
  • 2 lb roasted buckwheat groats
  • 1.5 lb Crystal millet malt (Grouse)
  • 1.5 lb Vienna millet malt (Grouse)
  • 2 lb rice hulls (lauter)
  • 1 Tbsp Amylase enzyme to mash
  • .5 oz Centennial (60 min)
  • 1 oz Cascade (20 min)
  • 1 oz Cascade (10 min)
  • 1 tsp DAP (10 min)
  • 1 tab whirlfloc (10 min)
  • 2 oz Citra (KO WP 10 min)
  • 1 tsp Fermaid K (carboy)
  • 1 tsp amylase enzyme (carboy)
  • 2 pkg Safale-05
  • 1 oz Citra (dry-hop)
  • 1 oz Cascade (dry-hop)

Additional Instructions

Boil: 90 Minutes
Primary Ferment: 7-14 days
Secondary Ferment: 12-14 days

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.016
Alcohol by Vol: 6.0%
Bitterness IBU: 45.0
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Pretreat 10-12 gal of water with enough citric acid to drop ph 5.2-5.5. 6 gallons of water to mash tun at 160. Mash in and add amylase and 1 Tbsp 5.2 stabilizer. Rest for 2 hours at 145-155. Mix in 2 lbs of rice hulls and raise HLT to 170 for lauter and sparge. Run 7.5 gallons to kettle and achieve hot break. Boil 90 minutes and follow hop and fining additions above. Whirlpool last hop addition for 10 minutes before cooling. Cool wort and add Fermaid K and amylase to carboy and run wort to carboy. Aerate then pitch 1 pkg rehydrated yeast and sprinkle 2nd pkg on top of wort. Primary up to 2weeks at 68, rack to secondary add dry-hop additions and ferment 12-14 days at 60. Rack to keg and force carb or add 5 oz priming sugar and bottle condition for 14-21 days.