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Old 09-05-2013, 05:17 AM   #11
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That honey citra sounds delicious! Mosaic sounds interesting also... what single dry hop will give me boldest citrus flavor? Maybe citra with cascade would clean the cascade up some?

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Old 09-05-2013, 05:51 AM   #12
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Hmmmm I was going to use citra for bittering, cascade for aroma, and dry hop with amarillo, but after reading this I may choose to revise my plan and bitter with something else. Anyone know what Evil Twin uses in their Molotov cocktail?

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Old 09-05-2013, 06:02 AM   #13
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Quote:
Originally Posted by jcorn View Post
That honey citra sounds delicious! Mosaic sounds interesting also... what single dry hop will give me boldest citrus flavor? Maybe citra with cascade would clean the cascade up some?
Mosaic kills it as a dry hop! It honestly feels like cheating when I use that hop variety haha.
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Old 09-05-2013, 01:15 PM   #14
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I brewed an pale ale which me and a friend sampled only yesterday and I'm really happy with it, it was based on punk ipa which I find a bit one dimensional as they make it with 100% pale marris otter. They use whatever hops they can source to meet demand I think, I've had bottles marked up with mixtures of nelson sauvin, chinook, simcoe, ahtanumn and currently they state chinook, crystal, motoeka but it really varies and obviously they find they need to adapt from harvest to harvest.

I find too much crystal in an IPA clashes with the purity of the hop flavour for the same reasons as I prefer to mash for a drier final beer in pale ales, but there should be some balance to prevent the beer leaving you hanging on the finish. So my bill was (what does this have to do with citra? read on..)

85% pale marris otter
5% dextrine
2.5% aromatic
2.5% melanoiden
5% sugar

90% lactic acid solution used to bring ph down during batch sparging. 3 drops/10L. Scant amount of gypsum added to boil, 1g/10L.

Mashed at 150F for 90m
Mashed out at 170F for 10m

42 IBU challenger FWH
6 IBU citra @ 5m
3 IBU cascade @ 5m

2 weeks with US-05, racked to secondary added citra and cascade @ 4.5g each per litre for 6 day dry hop.

Beer is excellent but really happy with the colour, predicted 14EBC but it is this glorious tropical strawy yellow/orange colour.

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Old 09-05-2013, 01:47 PM   #15
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I've never gotten citrus flavors from Citra. It's a misnomer in my opinion
This...

This years crop does have more piney tones than tropical fruit though.

It's still a fine hop this year, just different than years past.
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Old 09-06-2013, 02:18 PM   #16
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STZ, that is a very interesting theory you have there because I load my pales with crystal 60. Maybe I should tone it down a little with some of that melanoidin,carapils or aromatics and see if I can get more complexity out of my hop oils. I love nelson sauvin!!! Wonderful tropical flavors..
ONE THING I HAVE NOTICED ON THE CITRA IS THAT IF I KEG HOP IT INSTEAD OF DRY HOP, THE CITRUS STAYS LONGER AND MORE TRUE TO ITS CHARACTER. SOMETHING TO CONSIDER IF YOU DO NOT BOTTLE.

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Old 09-06-2013, 02:19 PM   #17
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My Zombie Dust is settling down nicely with a bit of time. The sweat odor has all but gone.

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Old 09-06-2013, 03:34 PM   #18
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I think fresh and somewhat even green is best for any citrusy pale that I make. Just seems best for I go for on my recipes. My grain bills are normally nothing more special than some cara and munich though.

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Old 09-06-2013, 03:40 PM   #19
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I'm kind of over citra as well. It's only good fresh. After a couple weeks in the bottle it changes completely. I'm going to use mosaic next time.

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Old 09-06-2013, 05:15 PM   #20
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I'm kind of over citra as well. It's only good fresh. After a couple weeks in the bottle it changes completely. I'm going to use mosaic next time.
You will be very happy with the Mosaic I can't say enough about it and people need to start using it more if they are fans of Citra
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