This beer recipe is featured in the May/June 2017 issue of Zymurgy magazine. Join the American Homebrewers Association or start your 30-day free trial to access the Zymurgy digital archive and other exclusive member benefits!
Homebrewer Nicholas Slay named this pale ale recipe after his wife Angie, whose palate he credits for such an outstanding recipe. Slay’s pale ale went on to earn best of show among nearly 1,000 other entries in the 2017 Minnesota Mashout Competition.
Angie’s Bursting Citra II (AKA Juice) | American Pale Ale
- 5.3 lb (2.4 kg) Rahr pale ale malt
- 5.3 lb (2.4 kg) Rahr 2-row malt
- 2 oz (57 g) Weyermann acidulated malt
- 0.8 oz (23 g) Nugget, 13% a.a. @ 60 min
- 2.25 oz (64 g) Citra, 12% a.a. @ 5 min
- 2.25 oz (64 g) Citra, 12% a.a. @ whirlpool
- 2.25 oz (64 g) Citra, 12% a.a. @ dry hop ("active")
- 2.25 oz (64 g) Citra, 12% a.a. @ dry hop ("complete")
- White Labs WLP001 California Ale yeast
- Original Gravity: 1.054 (13.3° P)
- Final Gravity: 1.007 (1.7° P)
- ABV: 6.3%
- IBU: 70
- SRM: 4.2
Mash malts at 152° F (67° C) and allow to rest one hour. Sparge at 168° F (76° C). Boil 60 minutes. Chill to 70° F (21° C) and oxygenate. Ferment at 68-72° F (19-22° C). “Active” dry hops are added 2 days after fermentation starts, and the “complete” dry hops are added after terminal gravity is reached. Allow to sit on a second dose of dry hops for 3 days, and then rack to secondary for a week. Rack to a keg, chill, and force carbonate.
Omit acidulated malt and substitute 8 lb (3.63 kg) pale malt extract syrup for the rest. Dissolve extract syrup completely in reverse osmosis water, then top off to desired boil volume. Proceed as above.