Back to SearchKama Citra IPA
5.0 stars based on 1 votes
Beer Style: India Pale Ale
Recipe Type: all-grain
Yield: 5 gallons
Description:
Kama Citra IPA is a bold, hop-driven gluten-free IPA that proves millet and buckwheat can deliver true West Coast character. Smooth, balanced bitterness supports an explosive citrus aroma led by Citra and Cascade, with no harsh or lingering finish. A layered gluten-free malt bill adds subtle nutty sweetness and a light, drinkable body, keeping the hops front and center. Designed for all-grain gluten-free homebrewers, this recipe delivers classic IPA intensity with clean fermentation and vibrant dry-hop aroma
Ingredients:
- 10 lb Pale millet malt
- 3 lb Light roasted millet malt
- 2 lb Roasted buckwheat malt
- 1.5 lb Caramel millet malt
- 1.5 lb Vienna millet malt
- 1 lb Rice hulls (lauter)
- 0.5 oz Centennial hops
- 3 oz Cascade hops
- 3 oz Citra hops
- 1 Whirlfloc tablet
- 1 pkg SafAle US-05 (or Mangrove Jacks M66 / LalBrew Verdant)
- Yeast nutrient
Additional Instructions
Primary Ferment: 7-14 daysSecondary Ferment: 12-14 days
Beer Profile
Original Gravity: 1.060Final Gravity: 1.016
Alcohol by Vol: 6.0%
Color SRM: 0.0
Bitterness IBU: 45.0
Recipe Type: all-grain
Yield: 5.0 Gallons
Procedure:
● Enzyme Note: Ceremix® Flex and Ondea Pro can replace the listed enzymes; in a rising step mash they increase mash efficiency and may alter target beer parameters ●
Perform a Single Infusion Mash at 163.4F for 60-90 minutes; or Step Mash at 155-165F for 45-60 minutes followed by 140-150F for 45-60 minutes with Termamyl SC DS and SEBAmyl L enzymes per dosing instructions and in order of optimal temperature recommendations.
Bring to boil and achieve hot break. Maintain rolling boil.
0.5 oz Centennial (60 min)
1 oz Cascade (20 min)
1 oz Cascade (10 min)
1 Whirlfloc Tablet (10 min)
2 oz Citra (KO WP 10 min)
1 pkg SafAle US-05 (or Mangrove Jacks M66 / LalBrew Verdant)
Yeast nutrients per dosing and time addition recommendations.
Dry hopping:
1 oz Citra (dry-hop)
1 oz Cascade (dry-hop)
Primary up to 2 weeks at 68F. Rack to secondary add dry-hop additions. Secondary 12-14 days at 60F. Rack to keg and force carbonate; or add 5 oz priming sugar and bottle condition for 14-21 days.