Citra Go-Go

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