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