American IPA with Citra & Centennial — Home Brew Recipe
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Style: American IPA | ABV: ~5.8% | Volume: 23 litres | Difficulty: Intermediate
About This Recipe
Bold, tropical and intensely aromatic — this American-style IPA is built around Citra and Centennial hops for a powerful citrus and passion fruit hit. One of the most popular styles in craft brewing, and absolutely brilliant to make at home.
Ingredients
- 3.2kg pale malt extract
- 200g Pale Caramalt (Thomas Fawcett)
- 30g Summit hops (T90 Pellet) — 60 min
- 25g Centennial hops (T90 Pellet) — 15 min
- 25g Citra hops (T90 Pellet) — flameout
- 30g Citra hops (T90 Pellet) — dry hop
- 1 packet Gervin GV12 Ale Yeast
- ½ Protafloc tablet — 15 min
Method
- Sterilise all equipment.
- Steep crushed pale caramalt in 3L at 67°C for 30 min. Remove and bring to boil.
- Dissolve malt extract and begin 60-minute boil.
- Hops: Summit at 60 min, Centennial + Protafloc at 15 min, Citra at flameout (steep 10 min).
- Cool rapidly, top up to 23L, pitch yeast. Ferment at 19–21°C.
- Dry hop after 5 days with 30g Citra in a straining bag. Leave 4 days.
- Check gravity with hydrometer, bottle with carbonation drops.
- Condition 10–14 days. Drink fresh for best hop aroma.
Brewer's Notes
For a hazy New England-style IPA, swap 200g of pale malt extract for oat malt and add another 20g of Citra to the dry hop. The haze and creaminess will be noticeably different.