All citra ipa

If you don't want to use Citra for bittering, use Magnum or Warrior instead. Their flavor/aroma contributions (from a 60 minute addition) in a heavily late hopped Citra IPA won't be noticeable. Or just hop burst with lots of Citra and don't use an early bittering charge at all. (If you're brave enough to try it following the "Citra is a mighty powerful hop" comments that are sure to follow.)

 

If you're not set on 100% citra, you could use extract, a more neutral hop like premiant, or a complimentary hop like chinook. Otherwise you could look to hit your IBUs via larger additions at 15 or later
edit: beaten to the punch

 

I agree with the posts above. With citra being so high in AAs it won't be too wasteful to get plenty of Ibus from 15 minutes on down. Good luck w your brew

 

I brewed a 100% hopped Citra IPA and I didn't perceive any cattiness in that beer but some friends did. It is my understanding that the catty factor is not from using Citra for bittering but from the high levels of the compound 4MMP that is present in Citra. Some people perceive the flavor/aroma of Citra as Cat Pee. I have read that this can more more prevalently in women.

Cheers!

 

Is it possible to enjoy a beer that tastes/smells like cat pee(I've never picked this up in a beer)? Cat pee is one of the nastiest odors that I can think of

 

“Is it possible to enjoy a beer that tastes/smells like cat pee?” Strangely enough the ‘answer’ appears to me yes.

Below is something I posted previously concerning my 100% Citra IPA:

“Some people perceive Citra hops as providing a cat pee aroma/flavor. I personally do not perceive cat pee; Citra has more of a tropical fruit aroma/flavor for me.

I gave my IPA to people who did perceive cat pee but they still really loved the beer. One of them even tried to buy a case from me.”

Cheers!

 

Why is it that people flock to a beer that reeks of barnyard, old leather, and rancid butter, but detest cattyness, BO and "oniony" flavors? One man's meat is another man's poison...I guess.

(almost forgot horse blanket )

 

I've never smelled rancid butter but that is an interesting descriptor.

 

I have homebrewed two batches of a Belgian Ale that I used a combination of Brett and Brewer's Yeast in the primary. My wife described those beers as horse piss. I loved both of those batches.

Cheers!

 

I'd like to split batch a beer, 1/2 dry hopped with Citra and 1/2 dry (hopped? scooped? littered?) with well abused kitty litter and see if blind testers can tell the difference. Boy, would that be fun!

 

Im brewing a pale ale that is bittered with Glacier and has a 15 minute cascade followed by a 2 oz flame out addition of whole cone citra BELOW 185 degrees so you get all flavor and not additional bitterness. I have recently made a pale ale the exact same way but used 2.5 oz mosaic whole cone hops at flameout ( again under 185 degrees ) and the beer turned out almost perfect ..good amount of hop aroma and flavor in a 40 IBU 6% ABV pale. Wonderful beer. Hopefully the citra one turns out the same.

 

Initial thoughts...you have issues with cats.
Not that there's anything wrong with thats.

Granted...there are dog people and cat people.
All else equal...I'd rather brew ales with cattiness than dogginess.

 

I heard this about Citra too so I just used some Nugget for bittering when I recently did a mostly Citra IPA, plus it left me more Citra for flavoring and aroma. Sort of on a side note I was wondering if anyone gets a sort of cotton candy aroma out of Citra?

 

I brewed an all citra ipa that included it for bittering and it turned out great, nothing but rave reviews from all my friends that tried it. I did a fwh with late additions at 15, 10, 5 &1 minutes, 2oz. of citra dry hops as well. Five gallon batch, partial extract. I'd be happy to give you the recipe if you'd like.

 

Don't forget horse taint. It's been used as a descriptor, on these forums.

Blast the hell out of your IPA with citra. Use MORE than you think you need, then top that off with a little extra and some mo. That's what I did with my citra-bomb from hell, and it came out great. It could have even had MOAR citra than it did, and it would have still been on my top six list. Use the shovel method.

 

Ok ill bite, share it!

 

Looking to brew an all citra ipa similar to PseudoSue as well. Can you get away with not having a bitter hop and not adding any citra hops until 10-15 minutes left at boil? I'm also planning on doing a 30-45 minute hopstand with a bunch of citra as well.

Also, what's the best way to "estimate" the IBU contribution from a hopstand in BeerSmith? I've heard from some other brewers that they just put their "hopstand hops" in as 10min boil hops in BeerSmith to get a decent estimation. Thoughts?

 

Ahhh, the return of horse taint!

 

Vikeman's BrewCipher spreadsheet attempts to calculate whirlpool addition IBUs. I looked into the Malowicki temp vs alpha acid isomerization paper and coded up the equations to see if I could replicate Vikeman's results. I didn't get the same numbers as him, though. I think this is a difference of using the actual measurements versus using the fitted curves.

I won't bore you with too many details, but my code says that my 3 gallon batches, that go from full boil to 170*F in about 15 minutes, is roughly equivalent to adding 6 minutes of boil time. If everything were linear, then a 5 gallon batch would add 10 minutes to the boil (5 /3 * 6 = 10). The isomerization curves aren't linear, though, so its probably a little bit higher than that. I'm not near my home computer now, but if I remember I can try to run those numbers. Any number I come up, though, w/ will be heavily dependent on how long it takes to cool the beer to some threshold.