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Any suggestions as how best to approach a very simple Blonde Ale using only Citra up and down the line?
Why Citra only? Well, because I'm interested in singling out this hop to see what it brings to the table. I've read that there are reservations about bittering with Citra (It's a flavor/aroma hop! It's too harsh for bittering!) but I'm not looking for a bitter IPA beer. I'm more interested in the aroma and flavor that using only Citra will offer.
Here's my thought:
2.5 gallon BIAB
95% 2-Row
5% Pale Wheat
.25oz Citra (12.6) at 50-45 minutes
.50oz at 5-1 minutes
.25oz dry hop after active fermentation for 4 days before kegging.
That would put me at around 25IBU's, give or take. I'm not looking for any more than that.
Ferment clean and cool and then session away.
Thoughts? I'm wondering if I may need an addition around 20-15 minutes or so to accent the flavor...
Why Citra only? Well, because I'm interested in singling out this hop to see what it brings to the table. I've read that there are reservations about bittering with Citra (It's a flavor/aroma hop! It's too harsh for bittering!) but I'm not looking for a bitter IPA beer. I'm more interested in the aroma and flavor that using only Citra will offer.
Here's my thought:
2.5 gallon BIAB
95% 2-Row
5% Pale Wheat
.25oz Citra (12.6) at 50-45 minutes
.50oz at 5-1 minutes
.25oz dry hop after active fermentation for 4 days before kegging.
That would put me at around 25IBU's, give or take. I'm not looking for any more than that.
Ferment clean and cool and then session away.
Thoughts? I'm wondering if I may need an addition around 20-15 minutes or so to accent the flavor...