![]() ![]() Simcoe®, Cascade (US), Centennial, Mosaic®Īs a listing requirement, all suppliers below ship nationally to their respective countries. ![]() Retains 75% alpha acid after 6 months storage at 20✬ (68✯) Want this hop? Browse our recommended stockists below.Ĭitrus, grapefruit, lime, tropical fruits, harsh bitternessġ600-1800 kg/hectare (1400-1600 lbs/acre)ĭowny mildew, powdery mildew and verticillium wilt Bred from four different hops including mittelfruh, East Kent Golding and US Tettnang. ![]() Substitutions RakauTM, Chinook, Centennial, Mosaic®, Simcoe® Origin/History Developed by the Hop Breeding Company of Yakima, Washington in 2007. It has an extraordinary flavor profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable. Can be used as both a bittering and aroma hop. This is largely credited to its very high myrcene content. After trialing the new variety with iconic craft breweries Deschutes, Sierra Nevada and others, commercial acreage was significantly expanded in the lead up to its official release.Ĭitra, as the name implies, has a strong citrusy profile. Set the PSI to 7.Gene Probasco is credited with having first bred Citra in 1990. Kept at 60F.Ĩ/23/17: Put into the cold chest freezer. It has specific aroma descriptors that include grapefruit, citrus, peach, melon, lime, gooseberry, passion fruit and lychee and a smooth bitterness. The Citra hop is a high alpha acid hop with a strong, yet smooth floral and citrus aroma and flavor. ![]() It’s a good sign of things to come…on paper.Ĩ/22/17: Transferred to the keg. Citra is a dual-purpose hop that can be used in all hop additions throughout the brewing process. I say a lot more on this in the video below: Citra hops are now one of the most coveted aroma hops in the US and have a strong citrusy profile with elements of grapefruit, lime and tropical fruit. I was doing around 50 IBUs before the whirlpool hops for the last few batches, which wasn’t quite cutting it for what I like…dry, bitter, and hoppy as fuck with zero residual sweetness. I went for a target IBU of 65 before I calculated the whirlpool hops in. The one change I did make was add a bit more bittering hops as I think I started to get too carried away with the whirlpool hops. I would for a double or triple IPA though. I used to put corn sugar in the boil or during fermentation to help dry it out, but I haven’t found a need to do that as of late. There probably isn’t much to say on this as I feel I have covered everything under the sun on these: no (or under 5%) crystal malt, mostly whirlpool hops, dry hop during or near the end of fermentation and in the keg if you can, limit oxygen post fermentation (to none if possible). Hurray, yet another IPA! Also, another IPA with super unique hops Simcoe, Citra and Mosaic! Why do I keep doing these!? Because I just can’t help myself! ![]()
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