Summer Citra Wheat (lemon!!!)

[TarheelBrew13]

If you boil a hop for over 30 min, all the flavor and aroma compounds will be driven off. Given how difficult it is to get Simcoe and Citra, it makes my heart die a little every time someone uses it as a bittering hop where Centennial would have provided the same effect.

Also, the FWH itself provides no aroma whatsoever, any chemicals volatile enough to be detected by smell after the beer is finished would be boiled off. It does affect the hop aroma of the beer by altering the ph. The reason its suggested that the brewer uses an aroma hop for the FWH addition is because those hops typically have lower AA%'s and are thus easier to control. You could substitute Cascade for Citra as the FWH and the only change that would be significant would be the change in PH, which is easily measured and adjusted to the Citra FWH levels.

I hate to be Chicken Little screaming the sky is falling but Citra and Simcoe will run out this summer and we're all going to wish we had used them more efficiently. I am a bit of a Citra zealot, however, so you may not agree. My lawyer is drawing up the papers as we speak for me to marry Citra.

 

[smalliewader]

I brewed a Summer Wheat last week similar to this. I've never used Citra before, so I'm real curious about what I'm going to end up with. Maybe some of you Citra experts can weigh in...

5G batch
6 lb wheat
4 lb 2 row
.5 lb flaked wheat
.5 oz citra 60 min
.25 oz Citra 30 min
.25 oz. Citra 1 min
zest and juice of 4 sweet oranges at FO
.5 oz Citra dry hop after 7 days (currently in it's 3rd day of dry hopping).

OG 1.050
IBU 31.7
SRM 3.6
Looking for an FG 1.010-1.013
WLP 320 American Wheat held to 62*-64*

 

[theveganbrewer]

If you boil a hop for over 30 min, all the flavor and aroma compounds will be driven off. Given how difficult it is to get Simcoe and Citra, it makes my heart die a little every time someone uses it as a bittering hop where Centennial would have provided the same effect.

Also, the FWH itself provides no aroma whatsoever, any chemicals volatile enough to be detected by smell after the beer is finished would be boiled off. It does affect the hop aroma of the beer by altering the ph. The reason its suggested that the brewer uses an aroma hop for the FWH addition is because those hops typically have lower AA%'s and are thus easier to control. You could substitute Cascade for Citra as the FWH and the only change that would be significant would be the change in PH, which is easily measured and adjusted to the Citra FWH levels.

I hate to be Chicken Little screaming the sky is falling but Citra and Simcoe will run out this summer and we're all going to wish we had used them more efficiently. I am a bit of a Citra zealot, however, so you may not agree. My lawyer is drawing up the papers as we speak for me to marry Citra.

I just got back from the freezer and found 2 extra bags of Citra. Pounds. Nikobrew Saturday's has Citra for 35/lb, this Saturday will be their last sale before they run out. Also, http://www.love2brew.com/Citra-Hop-Pellets-p/hp045.htm has then for 26 a pound.

 

[brewyourown4life]

I plan on brewing this recipe in a few weeks, and i have a few questions.
1. If i use pellet hops instead of whole what would the proper amount be.
2. If i do use whole hops, how much will be lost in absorption.
3. Hop subs for Citra for bittering.

4. The recipe says to mash THIN. most of the articles i've read say that mashing to thin or to thick can cause problems with the mash. just wondering what the benefit of mashing so thin.

 

[ScottSingleton]

I am going to try and brew this on Saturday. Citra isn't the problem for me at the moment; it's the stinking Sorachi Ace. That stuff is hard to find right now.

I was able to find some at Morebeer.com and hoping that shipment arrives before the weekend.

 

[zandrsn]

Brewed this exactly 3 weeks ago and drinking it tonight! And it’s ready!!
This has a KILLER lemon finish from the Sorachi Ace Hops and the cut lemon peel and orange @ flame out
This is for a 12 gallon batch All Grain
Mash Thin!

11# 2 row
11# wheat
1# C15L
1.5# rice hulls

Mash @ 152* for 60

I mashed in w/ 9.5 gallons (like I said thin) @ 164* to rest @ 152* for 60 Min

Citra .5 oz for 60
Sorachi Ace .5 oz for 15
Sorachi Ace 1.5 oz for 5

Add 1 oz cut dried lemon peel and 1 oz sweet orange peel @ flame out!

I used WLP029 German Ale/ Kölsch Yeast fermented @ 66 and I am LOVING IT!!!

I love this beer. Best I've brewed in a looong time..OK OK OK only I've brewed in a loooooooong time!
Cheers
Jay

Hey Jay, Just wondering what your original IBU was...?

 

[paraordnance]

If you boil a hop for over 30 min, all the flavor and aroma compounds will be driven off. Given how difficult it is to get Simcoe and Citra, it makes my heart die a little every time someone uses it as a bittering hop where Centennial would have provided the same effect.

Also, the FWH itself provides no aroma whatsoever, any chemicals volatile enough to be detected by smell after the beer is finished would be boiled off. It does affect the hop aroma of the beer by altering the ph. The reason its suggested that the brewer uses an aroma hop for the FWH addition is because those hops typically have lower AA%'s and are thus easier to control. You could substitute Cascade for Citra as the FWH and the only change that would be significant would be the change in PH, which is easily measured and adjusted to the Citra FWH levels.

I hate to be Chicken Little screaming the sky is falling but Citra and Simcoe will run out this summer and we're all going to wish we had used them more efficiently. I am a bit of a Citra zealot, however, so you may not agree. My lawyer is drawing up the papers as we speak for me to marry Citra.

Just because you can't source Citra doesn't mean others not supposed to use it as a bittering addition if they have pounds laying around. It makes no difference to you what so ever if he just tossed in a garbage ounce or two for that matter. You not going to have more

 

[Jaybird]

You use Citra as a SMASHSA (single malt, single hop, single addition)beer next to a, ohh lets just say...Magnum, or EKG or Willamette SMASHSA same IBU beer.... You my friend will notice it. Or at least, I did and do every time I brew them. I started with Amarillo, went to Cascade, on to Cent, Citra Columbus etc etc etc.
Jay

 

[thetragichero]

right now have a 3g version of this cooling, although i subbed the citra for cascade (lhbs does not have citra) and left out the citrus at flameout (although i'll probably boil the priming sugar with some lemon zest): http://hopville.com/recipe/1242853/american-wheat-or-rye-beer-recipes/summer-wheat

 

[amcclai7]

If I can ever get some citra hops, I'll be trying this out.

 

[brewyourown4life]

Brewed this exactly 3 weeks ago and drinking it tonight! And it’s ready!!
This has a KILLER lemon finish from the Sorachi Ace Hops and the cut lemon peel and orange @ flame out
This is for a 12 gallon batch All Grain
Mash Thin!

11# 2 row
11# wheat
1# C15L
1.5# rice hulls

Mash @ 152* for 60

I mashed in w/ 9.5 gallons (like I said thin) @ 164* to rest @ 152* for 60 Min

Citra .5 oz for 60
Sorachi Ace .5 oz for 15
Sorachi Ace 1.5 oz for 5

Add 1 oz cut dried lemon peel and 1 oz sweet orange peel @ flame out!

I used WLP029 German Ale/ Kölsch Yeast fermented @ 66 and I am LOVING IT!!!

I love this beer. Best I've brewed in a looong time..OK OK OK only I've brewed in a loooooooong time!
Cheers
Jay

i plan on brewing this in the next couple of weeks, i have never used a german ale or kolsh yeast and was wondering what type of flavors that yeast has? i really don't like the clove, banana flavors of a hefe.

 

[milldoggy]

Klosch is a lot cleaner, just hints of fruit

 

[thetragichero]

i'm excited about this, since the reason i usually don't drink wheats is due to the clove/banana/bubblegum flavours from the yeast

 

[Jaybird]

i'm excited about this, since the reason i usually don't drink wheats is due to the clove/banana/bubblegum flavours from the yeast

Ohhh yeah none of that...Just a slight fruit from the yeast, with all citrus overtones. Its a staple beer! one we cant keep in the keggorator.
Jay

 

[lindqur]

Hi everyone - So I have read (and at time re-read) this post. Regarding yeast strains, I don't think I have seen a reference to #3711 (French Saison), any thoughts on using this with the 5.5 gallon recipe?

I doubled up last time I was at the store, I was hoping to use that up. If no, no big deal and I can pick up the WLP029 or 1272.

Thanks,
Ryan

 

[thetragichero]

bottled this tuesday. boiled the priming sugar with the zest of one lemon (i went very light with the microplane so i wouldn't get any pitch) and let it steep while i bottled another batch

 

[thetragichero]

less than a week in the bottle and i popped open the last bottle (that got super oxidized)
i think i overdid it with the lemon zest
zest of one lemon for 3g batch is a bit too much fyi

 

[brewyourown4life]

Racked to secondary today, usually don't do secondary but i had the most vigorous fermantation ever, 5 gallon bucket at 68 degrees with wyeast american wheat and on the second day the air lock and the top and sides of the bucket covered in yeasty goo. smelled pretty good could pick up some lemon aroma. in primary for 10 days, secondary 10 days and then bottle. can't wait:rockin:

 

[thetragichero]

two weeks in the bottle, 24 hours in the fridge
this is AWESOME
a little hoppier than i expected, but i've finally found a wheat beer i enjoy!

 

[Jaybird]

two weeks in the bottle, 24 hours in the fridge
this is AWESOME
a little hoppier than i expected, but i've finally found a wheat beer i enjoy!

NICE!!! Yeah I am going to brew 24 gallons of this on Tuesday.
Its time!
Cheers
Jay

 

[Gear101]

been looking for something new to brew

 

[mux]

This sounds good. I'm in.

 

[Jaybird]

So I just brewed this beer on Friday and its fermenting away nicely. I didn't have any cut lemon peel so I took the peel from 3 large lemons. I added 1 oz of Citra at the 60 min mark just because and okay I added 1.5 oz of sweet orange peel...Yeah know, why not...Right? I hit my target spot on with 1.052 @ 12 gallons. I pitched the wlp029 (for sure) in one 6 gallon bucket and WLP051 in the other. I am fermenting away and my temp in the fermenting fridge is set at 62*f I should be drinking this in 14 days!

okay maybe 12..LOL
Cheers
Jay

 

[Jaybird]

Okay..17 days and only 4 of those are in the bottle. I put 10 gallons in kegs and bottled the other 2 gallons. From the 2 yeasts I really like the WLP051 over the WLP029. The 051 is a tad sweeter than the 029. Here is the deal though. I did up the Citra in this batch so there is much more hop present in the beer that I really like, but I think I like it better without. So at bottling time I mixed the last 1 gallon of each batch in the bottling bucket and bottled......Magic! Not sure if it would happen if they were fermented together but WOW! Blending the 2 is NICE!

Cheers
Jay

 

[HellBentBrewCo]

I just tapped a keg of this for a party yesterday. I have this and 3 other beers on tap and this was the overwhelming favorite. I brewed 11 gallons and used 1 oz of fresh lemon zest and 1oz of sweet cut orange peel. The lemon is barely noticeable so I'll probably double that in my next batch (which will be soon). I don't really like wheat beer but this is great. Now I need to go make sure there is some left in the keg to bottle.

 

[brewyourown4life]

Went thru a case of this this weekend, everybody loved it. will brew it again but i think i'll up the orange peel to 1 ounce to bump it up a little more noticeable. great recipe

 

[FRS]

Subscribed... I'll def be trying this one out!

I'm planning to try Bell's Oberon yeast, since I'll be growing some up for an Oberon clone anyway!

 

[Jaybird]

So the WLP 029 half of this beer I served on a house boat trip this last week on Shasta Lake......5 gallons gone in a matter of a few hours! NICE!!! I love hearing the comments of the non craft or even wheat beer drinkers as they down their first glass in like 2 min and go for more! LOVE IT!!!
Cheers
Jay

 

[thetragichero]

lhbs had some citra but no sorachi, so i'll try this with cascade subbed for sorachi (at least in the kettle) once i get my kolsch off the yeast cake
this is by far the most popular beer i've brewed so far

 

[NuclearRich]

Brewed this past weekend. I used fresh orange zest, but otherwise identical. Best smelling ferment. The girls can't wait for this one!