Single Hop Series: Brewing with Only Citra

Brewing a single-hop Citra beer is a masterclass in showcasing a single varietal’s complex aromatics. My method focuses on a lean malt bill, precise temperature control at 18°C, and a multi-stage Citra addition strategy to achieve a robust OG of 1.058 and a balanced 50 IBU profile, highlighting its vibrant notes of grapefruit, lime, passionfruit, and subtle pine without obfuscation.

The Brewer’s Hook: My Journey to Citra Singularity

When I first started to explore the world of single-hop beers, I admit, I was hesitant. My brewing philosophy had always been about layering, building complexity through diverse malt bills and multiple hop additions. It felt almost… minimalist, to strip it all back to just one hop varietal. But then I met Citra. My first attempt was a bit timid, using it primarily for aroma. The beer was good, but it lacked the punch I knew Citra could deliver. I wanted to hear Citra sing, not just hum in the background. My mistake was underestimating its sheer versatility across the entire hop schedule. That’s when I committed to this single-hop series, and my Citra rendition, refined over multiple batches, stands as a testament to embracing simplicity to highlight true character. It’s a showcase, a spotlight, on everything this incredible hop has to offer. My goal is to capture its entire spectrum – from bittering backbone to late-boil aromatics and dry-hop intensity – all in one glass.

The Brewing Math: Deconstructing My Citra Recipe

Precision is paramount in brewing. I never just “eyeball” ingredients; every addition is calculated for its specific contribution to the final beer. Here’s how I break down the numbers for a 23-liter (6-gallon) finished batch, targeting an OG of 1.058 and a balanced IBU:

Grain Bill Contribution Calculation

For a clean canvas to let Citra shine, I opt for a simple, two-malt bill. My base is 2-row pale malt for fermentable sugars and a touch of white wheat malt for body and head retention, contributing minimal flavor to avoid masking the hops.

Target OG: 1.058 (58 gravity points)

Estimated Mash Efficiency: 75% (My typical efficiency on my system)

Malt Gravimetric Contributions (Typical):

• 2-Row Pale Malt: ~37 Points/lb/Gallon
• White Wheat Malt: ~36 Points/lb/Gallon

*Calculation: (Weight in lbs * Points/lb/Gal * Mash Efficiency) / Target Volume in Gallons. For 5.5 Gallons in fermenter. Example for 2-row: (11.24 lbs * 37 PPG * 0.75) / 5.5 gal = 56.7 Points. This estimate varies slightly based on specific maltster and equipment. I adjust my grain weight to hit 1.058 consistently.

IBU Calculation (Simplified Tinseth Formula for Hop Utilization)

Achieving a 50 IBU beer with just Citra requires a carefully planned schedule. I use a simplified version of the Tinseth formula for my quick estimates, understanding that real-world utilization varies based on kettle geometry, boil vigor, and wort gravity. My typical Citra Alpha Acid (AA%) is 13%.

Formula: IBU = (Hop Weight (grams) * AA% * Utilization %) / (Volume (liters) * 10)

Estimated Utilization Rates (for a 1.058 OG wort):

• 60 min: ~25%
• 30 min: ~18%
• 15 min: ~10%
• 10 min: ~8%
• 5 min: ~5%
• 0 min (Whirlpool/Flameout at 80°C for 20 mins): ~3% – 4%

Note: Dry hopping contributes negligible IBU but significantly impacts perceived bitterness and aroma, so I aim for around 40-45 IBUs in the boil, knowing the dry hop will push the perceived bitterness and roundness.

ABV Calculation

The simplest formula I use for calculating approximate ABV once fermentation is complete:

ABV % = (Original Gravity – Final Gravity) * 131.25

For my target beer: (1.058 – 1.012) * 131.25 = 0.046 * 131.25 = 6.0375% ABV

Step-by-Step Execution: My Citra Brewing Day Protocol

This is my refined process for a 23-liter (6-gallon) finished batch, ensuring every stage contributes to maximum Citra expression.

1. Water Treatment: I start with filtered water. For a bright, hop-forward profile, I target a Chloride:Sulfate ratio of around 1.5:1, typically aiming for 100ppm Cl and 65ppm SO4. This enhances hop character and body. I add gypsum and calcium chloride to achieve this. My pH target for mash is 5.2-5.4.
2. Milling: I mill my grains just before mashing to a medium-fine crush, ensuring the husk remains mostly intact to aid lautering but exposing enough endosperm for efficient conversion.
3. Mash:
   • I heat 20 liters of strike water to 71°C (160°F).
   • Dough in grains to achieve a mash temperature of 67°C (152.6°F). This single-infusion mash temperature is crucial for a balanced body and fermentability. I hold this for 60 minutes.
   • After 60 minutes, I perform a mash out by raising the temperature to 77°C (170°F) for 10 minutes to halt enzyme activity and reduce wort viscosity for sparging.
4. Lautering & Sparging:
   • I recirculate the first runnings until the wort runs clear, typically 10-15 minutes.
   • Then, I slowly collect the wort, sparging with 12 liters of water heated to 77°C (170°F). I aim to collect approximately 26-27 liters of pre-boil wort.
5. Boil:
   • Bring wort to a vigorous boil for 60 minutes.
   • 60 minutes: Add 15g Citra (13% AA) for bittering.
   • 15 minutes: Add 20g Citra (13% AA) for flavor.
   • 0 minutes (Flameout/Whirlpool): Turn off heat. Add 35g Citra (13% AA). Begin chilling immediately while maintaining a gentle whirlpool for 20 minutes, keeping the wort temperature above 80°C (176°F) for the first 10 minutes to extract maximum aroma without too much isomerization.
6. Chilling: I rapidly chill the wort to 17°C (62.6°F) using my counterflow chiller. Quick chilling helps set hop compounds and minimizes DMS formation.
7. Fermentation:
   • Transfer the chilled wort to a sanitized fermenter, aiming for 23 liters (6 gallons).
   • Aerate thoroughly by shaking or with pure oxygen for 60 seconds.
   • Pitch a healthy yeast starter (approximately 200 billion cells) of a neutral ale yeast like Chico Ale (e.g., WLP001, US-05). I usually rehydrate 2 packets (22g) of dry yeast.
   • Ferment at a controlled temperature of 18°C (64.4°F) for 5-7 days, or until primary fermentation is complete and gravity stabilizes.
8. Dry Hopping:
   • Once fermentation activity subsides and gravity is stable (typically around 1.015-1.018), I raise the temperature to 20°C (68°F) for a diacetyl rest for 2-3 days.
   • After the diacetyl rest, I drop the temperature back to 18°C (64.4°F) and add 75g Citra for the first dry hop. I leave this in for 3 days.
   • After 3 days, I perform a second dry hop with an additional 75g Citra for another 2 days. Total dry hop amount is 150g.
   • During dry hopping, I purge the headspace with CO2 to minimize oxygen exposure.
9. Cold Crash & Packaging:
   • After dry hopping, I cold crash the beer to 0-2°C (32-35°F) for 2-3 days to help settle yeast and hop particulates.
   • Transfer to a purged keg or bottles. For kegging, I force carbonate to 2.4-2.6 volumes of CO2. If bottling, I prime with 5g/L of dextrose.

Troubleshooting: What Can Go Wrong with Your Single-Hop Citra

Even with meticulous planning, brewing can throw curveballs. Here are a few issues I’ve encountered with single-hop beers, especially those featuring a dominant hop like Citra:

• Lackluster Hop Aroma/Flavor: If your Citra isn’t popping, check your dry hop timing and quantity. My early batches were too light on dry hops. Also, excessive oxygen exposure during transfer or packaging can strip volatile hop compounds. Ensure a closed system and proper CO2 purging.
• “Grassy” or “Vegetal” Flavors: This often stems from over-dry hopping, especially leaving hops in contact with the beer for too long at warmer temperatures. My method mitigates this by using multiple, shorter dry hop charges at a cooler (but not cold) temperature, and promptly cold crashing. If you’re getting grassiness, reduce contact time or dry hop closer to packaging.
• Diacetyl (Buttery/Butterscotch): This common off-flavor indicates incomplete fermentation or insufficient diacetyl rest. Ensure your yeast is healthy, pitch enough, and always include a dedicated diacetyl rest above 18°C (64.4°F) for a few days after active fermentation.
• Harsh Bitterness: While Citra offers a pleasant bitterness, if it’s too harsh, you might have over-shot your bittering hop addition or have a higher-than-expected alpha acid percentage in your hops. My IBU target ensures a firm but not abrasive bitterness. Adjust bittering hops down if necessary.
• Slightly Astringent/Hazy Beer: Over-sparging or sparging with water too hot (above 77°C / 170°F) can extract tannins from the grain husks, leading to astringency. Haze can be yeast, hop particulates, or chill haze. Cold crashing and fining agents (like gelatin or BioFine Clear, which I sometimes use) can help, but a slight haze is often acceptable for hop-forward styles.

Sensory Analysis: Experiencing My Citra Single Hop

This is where all the hard work culminates. My goal with this Citra single-hop is to create a beer that vividly expresses the hop’s unique character. When I pour myself a glass, here’s what I expect:

• Appearance: It should be a beautiful pale gold to light amber, with a slight, inviting haze, perfectly acceptable for a dry-hopped ale. A thick, pillowy white head should form, lacing the glass as I drink. The SRM typically sits around 4-5.
• Aroma: This is the star. I expect an explosion of vibrant, complex aromatics. Dominant notes of fresh grapefruit, zesty lime, and sweet passionfruit are paramount. Underlying these, I often detect subtle hints of lychee, a touch of pine, and sometimes even a faint, intriguing “dank” or cannabis-like quality that is a hallmark of high-quality Citra. It’s clean, intense, and unmistakably Citra.
• Mouthfeel: The beer presents a medium body, thanks to the wheat malt, providing a smooth, almost creamy texture that carries the hop flavors beautifully. Carbonation should be moderate, lending a refreshing effervescence without being prickly. It’s never thin, never cloying.
• Flavor: The palate mirrors the aroma, delivering a wave of tropical and citrus fruit flavors. Zesty orange and grapefruit peel blend seamlessly with notes of ripe mango and passionfruit. The bitterness, set at approximately 50 IBU, is firm and clean, providing a crisp counterpoint to the fruitiness without lingering harshly. A subtle bready malt character from the 2-row provides a solid foundation, ensuring the hops don’t taste one-dimensional. The finish is dry and clean, inviting the next sip. This beer is a pure expression of Citra, from start to finish. If you’re looking for more brewing wisdom, you can always find a wealth of information at BrewMyBeer.online.

What Malt Bill Best Showcases Citra?

For a single-hop Citra, I’ve found that a very simple, pale malt bill is crucial. My go-to is 90% 2-row pale malt and 10% white wheat malt. This provides a clean, fermentable base with just enough body and head retention without adding distracting flavors or colors that would compete with the hop’s delicate nuances. Some brewers use a small percentage of Vienna or Munich, but I find even that can sometimes mute Citra’s brighter notes.

What’s the Ideal Fermentation Temperature for a Citra Single Hop?

My ideal fermentation temperature for a single-hop Citra using a neutral ale yeast (like Chico strain) is 18°C (64.4°F). This temperature allows the yeast to perform cleanly, producing minimal fruity esters or off-flavors that could interfere with the hop profile. Going much higher risks fusel alcohols and increased ester production, while too low can lead to an incomplete fermentation or diacetyl. Precision here ensures maximum hop clarity.

How Much Dry Hop Citra is Too Much?

This is a fantastic question and one I’ve experimented with extensively. For a 23-liter (6-gallon) batch, my current standard is 150g (approximately 6.5g/L or 1.7 oz/gallon) of Citra, split into two charges. While some modern trends push for significantly higher dry hop rates, I’ve found that exceeding this amount can lead to vegetal or “hop burn” flavors, overwhelming the delicate aromatic compounds. The goal is intensity without harshness, and my dual-charge method at a controlled temperature achieves that beautifully. Visit BrewMyBeer.online for more detailed hop profiles and dry-hopping strategies.