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Old 05-12-2011, 01:08 AM   #1
Jun 2008
Philadelphia, PA
Posts: 235
Liked 3 Times on 3 Posts

Recipe Type: All Grain   
Yeast: Bells   
Yeast Starter: 1L   
Batch Size (Gallons): 5.5   
Original Gravity: 1.064   
Final Gravity: 1.008   
Boiling Time (Minutes): 60   
Primary Fermentation (# of Days & Temp): 14 days @ 68F   
Tasting Notes: see below   

This has turned out to be one of my best brews. I think the key is the citra hops and the Bells yeast, creates the nicest fruitiness. I wouldn't hesitate to up the late hop additions if I brew this again.

For the yeast I pitched the dregs of 3 2hearted into 100ml of starter on the stirplate. A day later I bumped it with 1000ml of starter to 1200ml total. There was a nice big cake after a day so I decided that was good to pitch. It attenuated very well and floc'd like crazy. If you can't get this yeast then of course something like S-05 or WLP001 will be great but this beer has a great fruit character that I get in 2hearted as well.

10# Vienna
.5# flaked barley
.5# C60
2# rye

1.5oz Cascade @ 60
1oz Citra @ 20
.5oz Citra @ 10
.5oz Citra @ 5
1oz Citra @ 0

Dry hop with 1oz each cascade/citra in keg or for 10 days in primary before bottling

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Old 05-13-2011, 09:37 PM   #2
BillyBroas's Avatar
Oct 2009
Posts: 493
Liked 21 Times on 11 Posts

That's some attenuation you got there. Hope you washed and saved the yeast.

I love the citra/cascade combo. My citra/cascade pale is one of the best beers I've made. Also mixed them in the dry hopping like you did. Might have to try out this recipe, thanks.
The Homebrew Academy - We teach you how to brew beer that rocks.

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Old 06-16-2011, 04:20 PM   #3
Jan 2010
Fredericton, N.B.
Posts: 183
Liked 2 Times on 2 Posts

This looks great! Im going to brew it this weekend, with a few changes to the recipe based on what I have available:

11lb Vienna malt
0.5 lb Cara-pils/Dextrin
0.5lb Crystal 60L
1lb Rye
1.5oz Cascade @ 60
1oz Citra @ 20
.5oz Citra @ 10
1oz Citra @ 5
1oz Citra @ 0
1oz Citra dryhop
1oz Cascade dryhop

I have to go with S-04 since its the only yeast I have left available. I havent used rye before, what does it bring to a beer? And will a single pound of rye be enough (i have exactly one pound of rye given to me by the LHBS)

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