Citra
Notes on Citra gathered automatically from across the wiki. Each heading links back to the exact section it came from.
From Hazy IPA: Hops misc
- Evan - 165 coolpool. Don’t go over 1lb/bbl in w.pool
- Kelsey - also 1lb/bbl due to constrictions
- All of them try to do at 10ibu bittering charge
- Kelsey - they do “dip hop” with flowables. But be careful cause you have a stratified hot layer on top. Through experiments they found that as soon as the wort hits the manway (you can feel the heat) they bump for 30 seconds with 20psi and that mixes everything well (3/4-1bbl of hot out of 15bbl batch).
- 75% citra 25% Nelson is good
From Hops: Unusng Hops
- “We’ve been using a lot more Huell Melon and Hallertau Blanc in IPAs, and the Huell Melon/Galaxy combo has worked really well for us. It tends to bring out more of the melon notes already there in Galaxy, and we get more pineapple and honeydew melon. Similarly, Hallertau Blanc and Motueka work well together to complement bright hops, and we use it with Citra, Mosaic, and Galaxy as well.
- “I love Columbus, and it works well with Citra at about 80 percent Citra, 20 percent Columbus. We use heavier Columbus in the whirpool, then flip the ratio in the dry hop. The Citra lot we have right now is bright with a ton of lychee, passionfruit, and other fun acidic fruits. But in everything we do, I don’t want the fruit to dominate everything else, so Columbus brings that back a bit with a touch of classic citrus and a little bit of dank.
- For us, we do 2.5lbs/bbl for American IPA and 3.5lbs/bbl for our Hazy IPA
- Diminishing returns are real. That said, go 4-5# per barrel on a 2 stage DH for hazys. Whirlpool hop extracts and cryo/t-45s can be great too.
- After working somewhere that did upwards of #6.5/bbl on hazy I've found the sweet spot between #2-#3/bbl. At #2.2/bbl my Citra hazy is just as juicy and hop forward as the #4.5/bbl beer I use to have to brew.
- We go with 3#/bbl. Though when we get into 2-stage/double dry hopping it's generally around 5#/bbl
- Typically around 5lb/bbl on our hazy
- Around 5 for hazy, around 3-4 for anything else
- Usually 3 for west coast, 6+ for hazies. Hotside usually looks like 1.5-2.
- 1.75-2.25 - East/West Coast 2.25-2.75 – Hazy
- 1.5kg (3.3lbs)/bbl for hazies, 1kg (2.2lbs)/bbl other IPAs
- American or west coast we are around 2#/bbl. For hazy our standard is 6# (flagship is 4 and we’ve gone up to 10)
- Breakside - if they don’t dry hop twice then they felt like lots of hops don’t matter. Low dry hop amounts for each charge. Citra is always good for the second or late hop, for the top notes
- A blend of 46% Idaho 7 / 25% Citra / 24% Loral / 5% Talus is closest to TRI-2304CR
- a blend of 65% Idaho 7 / 33% Mosaic / 2% Citra maximizes each “survivable” compound level.
- Geraniol-rich Hops
- Aurora, Bravo, Cascade, Centennial, Chinook, Citra, Mosaic, Motueka, Styrian Golding
- Linalool-rich Hops
- Amarillo, Cascade, Centennial, Citra, Glacier, Millennium, Mount Hood, Nugget, Pacifica, Willamette
- Hops that Contain 4-mercapto-4-methylpentan-2-one (4MMP)
- Citra and Hallertau Blanc have the highest odour unit of free 3SHA (Fermentis seminar)
- 2-Row Malt for Base, 25% all wheat, incl. high protein red wheat from Mecca Grade. Mash Hopping with US Cascade Hops
- Whirlpool at 175, 2 Kg of Idaho 7 Full Spectrum Plasma & 0.5 lbs. / bbl Simcoe
- Ferment with Tropics yeast at 68 deg.
- Dry Hop 5 lbs / bbl with blend of Mosaic, Citra Cryo, Waimea & Nelson hops.
- · Orange Juice – Mosaic, Amarillo, Centennial
- · Orange Rind – Bravo
- · Grapefruit – Simcoe, Amarillo
- · Lemon – Lemondrop, Citra, Centennial, Loral Cryo
- · Lime – Motueka
- · Mango – Simcoe, Citra
- · Passionfruit – Strata, Citra
- · Pineapple – Sultana, Azacca, Citra
- · Coconut – Sabro
- · Guava – Still searching for the right combination
- Brewer’s Perspective: CBB Magazine. The safest way for us to really get to know a hop is to pair it with things we know that work. We know what Citra brings to a beer at 7.5 percent versus 5.75 percent…. We’ll use a hop like Motueka and read that it has a 0.8 oil content, and we want to pair it with Citra which has a range of 1.8 to 2.5, so we start to take into consideration that if we want to dry hop with 2.5 to 3 pounds per barrel, we need to consider the hops we’re using and what their oil contents are.
- Recently, we got our hands on some Sabro and paired it with some Citra. We went 60 percent Citra and 40 percent Sabro; the net result was that the Sabro just punched its way through. It was the more intense of the two. So we asked, “How the hell did that happen? We used 60 percent Citra, and it’s the banger here.” Then we looked at the oil content, and Sabro is a 3.8 at max, and Citra is maybe a 2.5. That’s why this beer netted out as it did.
- For the next beer, we did a Mosaic beer with Sabro, and we took a look at the oil contents and said, “We know what the variable was like with Citra and Sabro at 60/40. Let’s keep the variables consistent and just replace Citra with Mosaic, and learn what’s going on with Sabro.” The Sabro was intense, but not nearly as intense as it was with Citra.
- Yakima Valley Hops website - Top Hops for Hazy IPAs: Chinook + Columbus + Nugget: This is a classic hop combo that is often overlooked for modern hazies. It might not be as flashy as other combos with newer varieties, but it still hangs with the best of them. Chinook and Nugget together offer up many of the key biotransformation precursors and thiols present in the current superstar Citra. Columbus also offers up the highly sought-after linalool and comes packed with ripe orange aromas. Together, this combo is greater than the sum of its parts.
From Hop combos: US
- CBB 349 - Parish: Ghost is big on Simcoe and Cascade on the hot side. Dry hop is mostly Citra with a little cascade
- CBB Hazy now: 75% citra 25% Nelson is good
- Idaho 7 and galaxy play well together, especially with mosaic
- Too much Idaho 7 can be have a harsh bitterness
- W.pool do a 3:1 ratio citra to Idaho
- Citra and mosaic amplify each other and then when you add a touch of galaxy or Idaho it just gets boosted
- Nick- 1-1.5 lbs/bbl dry hop (doesn’t over saturate)ops: sam- start with noble in the boil, get that traditional German flavor as a bottom layer. Mandarin and melon they really like (new German hops) spalt select in boil. Simcoe is good on these beers, always tries to get some of that. And citra is good with lager ferms. He’s a little more careful with mosaic. Their core wcpils is Simcoe hot side, dry hop with mosaic/nelson. They save the nobles for Italian Pilsners
- Bob - low alpha hops on hot side, recently noble heritage but US grown, instead of 1lb of high alpha they use 3lb low alpha cause that high vegetal matter gives it a little weight and structure. Cold side- lager kicks more sulfur for sure. Can play well or not. Bright tropical high tone citrus zest hops play well with sulfur; citra, mosaic, Nelson. Maybe those old school hops help build thiol stuff that works well with the sulfur in the lager yeast. They do 69/30/10 and whirlpool to build layers of texture. The varietals they like are Adina, super saaz f/michigan, they like floral delicate citrus and not so much herbal, Crosby sterling,
- Sean - 1-2lbs/bbl dry hop
- Ben - if they don’t dry hop twice then they felt like lots of hops don’t matter. Low dry hop amounts for each charge. Citra is always good for the second or late hop, for the top notes
- Firestone - el dorado is good “base” hop, NZ Is good for top note