Citra Go-Go

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By Joe Hickey

Recipe is part of Recipe Index

BJCP 2021 Style 12A British Golden Ale

Basically a Oakham Citra clone, I got the recipe from the Anglian HBC as they had run a Citra competition a few years ago. Thought it would be a good way to use up some of the bargain Citra hops we bought earlier in the year. Unusually, its aroma seemed to improve after a month or so in the keg and lasted for the, even the last pour around 4 months after kegging had a great fruity hop nose.

Awards

These Ales of Wonder by Norwich Amateur Brewers (Ampersand Brewery, Norfolk, 12/10/2024)

3rd - British Golden Ale

Measures

  • ABV 5%
  • Original Gravity: 1.044
  • Final Gravity (Adv): 1.006
  • IBU (Tinseth): 31
  • Colour: 5.5 EBC
  • 79% efficiency
  • Batch Volume: 25 L
  • Mash Water: 21.3 L
  • Sparge Water: 11.94 L water @ 75 °C
  • Total Water: 36.24 L
  • Boil Volume: 30.13 L

Ingredients

Water

  • Ca2+ 113ppm
  • Mg2+ 16ppm
  • Na+ 34ppm
  • Cl- 117ppm
  • SO42- 204ppm
  • HCO3- 53ppm

Malt

  • 4.39 kg (91.5%) — Crisp Extra Pale Maris Otter® Malt — Grain — 3 EBC
  • 410 g (8.5%) — Dingemans Pale Wheat — Grain — 3.5 EBC

Hops

  • 6 g (6 IBU) — Citra 13.4% — Boil — 30 min
  • 6 g (5 IBU) — Citra 13.4% — Boil — 15 min
  • 18 g (7 IBU) — Citra 13.4% — Boil — 5 min
  • 70 g (13 IBU) — Citra 13.4% — Aroma — 20 min hopstand @ 80 °C
  • 100 g — Citra 13.4% — Dry Hop — 5 days

Yeast

  • 2 pkg — Fermentis US-05 Safale American 81%

Misc

  • 38 ml — CRS/AMS — Mash
  • 0.5 items — Campden Tablets — Mash
  • 4 g — Epsom Salt (MgSO4) — Mash
  • 1 g — Gypsum (CaSO4) — Mash
  • 6 ml — Lactic Acid 80% — Mash
  • 0.5 items — Protafloc — Boil — 15 min
  • 4.22 g — Yeast Nutrients (Wyeast) — Boil — 15 min
  • 1.25 g — ALDC — Primary
  • 0.5 ml — Clarity Ferm — Primary

Process

Mash

  • Temperature — 45 °C — 15 min
  • Temperature — 63 °C — 30 min
  • Temperature — 67 °C — 20 min
  • Temperature — 70 °C — 30 min
  • Mash Out — 76 °C — 15 min

Boil

  • 30 minutes

Ferment

Pressurised ferment as follows:

  • Pitch — 19 °C — 1 days
  • Rise to 2t — 25 °C — 10 PSI — 3 days
  • Diacetyl rest — 25 °C — 15 PSI — 2 days
  • Drop to 15 and hold (dry hop) — 15 °C (0.5 day ramp) — 12 PSI — 2 days
  • Cold Crash — 0.5 °C (1 day ramp) — 10 PSI — 2 days
  • Carb & condition — 6 °C — 10 PSI — 3 days