"Cit" Tronic IPA & Tasting Session

Citra was the cool hop before we even knew hops could be this cool.  Rising to fame in late 2008/09.  Bringing flavors most beer drinkers didn't know were possible.  That's what inspired this recipe.  Citra Blast was first brewed back in early 2013 (based on Kern River's Citra IPA), followed by a couple more re-brews tweaking this or that.  Until it was changed into "Cit"tronic IPA.  This beer is a beer designed for IPA lovers for what it isn't.  No big punches of dankness, pine or resinous hops.  Only tropical, mango flavors of citra.

For those of you keeping count, this was brewed 5 (starting with Citra Blast) times over the last 2 years, with this one headed in a slightly different direction vs the others.  The use of a hop back or a "Randel", if you wanted to use its trade name.  (I went into detail about using a Blichmann Hopback a couple years back and decided it was more show than go.  So I built a Customized Randel the way I thought it would work best and it does) 

Now what to fill the Randel with?  Pairing Citra hops with citrus seemed best.  Focusing in on Grapefruit zest and some pulp.  No rind.  Using the zest of 2 grapefruit and the fruit of one.  Peeling as much of the white rind as I could off.  Chunked it up with a knife and filled the Randel once the beer was carbonated.


Aroma: Grapefruit zest, maybe a little soapy.. from the zest?  Starts off on the sweeter side (grapefruit) then goes into a tart grapefruit zesty ending. I can't explain how big the grapefruit notes are coming off this beer.

Appearance:  Hazy, no clearing agents used in boil or keg.  (It also is going thru a hopback) Big foamy head which fades quickly.  Leaving solid lacing rings down the glass as you quaff it down.


 

Flavor:   The star of the show is the grapefruit.  Solid assertiveness that pairs perfectly with the citra hops.  The acid of the grapefruit adds a feeling of bitterness backed by a citrus mango sweetness.  Very low hop bittering, maybe touch higher next time around, but it works with the grapefruit.   Feels malty, maybe to high for the style, but not "East Coast" like.  The tropical citra hops come into play at the beginning of the sip, then backed up by the grapefruit.  If grapefruit is not your thing, avoid this beer. No DMS, No off-flavors


Mouthfeel:  Body is on the rich side.  Somewhat creamy to a point.  You don't get the carbonic acid coming through with Randel pours like normal Co2'ed IPA's.  So this example appears a touch to rich/smooth for style.  (Which might explain the malty mouthfeel)


Overall Impression:  This beer is awesome.  In fact, this beer only lasted 2 weeks on tap at my house.  With several growlers taken out to dinners etc. Besides a dry hop change this recipe is set.


Brewing Timeline/Notes:  This beer without the Randel was missing something.  It seemed to be to smooth/topical/mango/papya-ish.  With a hint of something I didn't like, I tend to point at the Amarillo in the dry hopping.  I think its mostly me, as I've never been a big fan of dry hopping with Amarillo.  Next time I really want to switch this out with some Simcoe.  That should bring some dankness into the aroma.  However if I use the Randel again, (which I should) I think I will just omit Simcoe or Amarillo entirely, saving some hops.


 

"Cit"tronic IPA

Imperial IPA

Type: All Grain	Date: 13 Sep 2014
Batch Size (fermenter): 6.00 gal	Brewer: Chris Lewis
Boil Size: 6.86 gal	Asst Brewer: Aydan Lewis
Boil Time: 60 min	Equipment: Lewys Tower
End of Boil Volume 6.24 gal	Brewhouse Efficiency: 78.00 %
Final Bottling Volume: 6.00 gal	Est Mash Efficiency 78.0 %
Fermentation: Ale, Single Stage	Taste Rating(out of 50): 30.0
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 12 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 79.5 % 9.6 oz Cara-Pils/Dextrine (2.0 SRM) Grain 2 4.0 % 9.6 oz Caramel/Crystal Malt - 10L (10.0 SRM) Grain 3 4.0 % 9.6 oz Munich Malt - 10L (10.0 SRM) Grain 4 4.0 % 8.0 oz Acid Malt (3.0 SRM) Grain 5 3.3 % 8.0 oz White Wheat Malt (2.4 SRM) Grain 6 3.3 % 4.8 oz Honey Malt (25.0 SRM) Grain 7 2.0 % 0.75 oz Magnum [14.00 %] - Boil 60.0 min Hop 8 29.8 IBUs 0.60 oz Citra [12.00 %] - Boil 30.0 min Hop 9 15.7 IBUs 0.50 oz Citra [12.00 %] - Boil 20.0 min Hop 10 9.4 IBUs 0.50 oz Citra [12.00 %] - Boil 15.0 min Hop 11 8.5 IBUs 0.50 oz Citra [12.00 %] - Boil 5.0 min Hop 12 3.4 IBUs 0.50 oz Citra [12.00 %] - Boil 0.0 min Hop 13 0.0 IBUs 1.0 pkg San Diego Super Yeast (White Labs #WLP090) Yeast 14 - 1.00 oz Amarillo [9.20 %] - Dry Hop 12.0 Days Hop 15 0.0 IBUs 1.00 oz Citra [12.00 %] - Dry Hop 12.0 Days Hop 16 0.0 IBUs 1.20 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs
Beer Profile
Est Original Gravity: 1.070 SG	Measured Original Gravity: 1.066 SG
Est Final Gravity: 1.011 SG	Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 7.8 %	Actual Alcohol by Vol: 7.1 %
Bitterness: 66.8 IBUs	Calories: 221.7 kcal/12oz
Est Color: 6.2 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body	Total Grain Weight: 15 lbs 1.6 oz
Sparge Water: 3.95 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Protein Rest Add 18.88 qt of water at 161.4 F 150.0 F 45 min Saccharification Heat to 156.0 F over 15 min 156.0 F 30 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 3.95 gal water at 168.0 F
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 10.59 PSI	Carbonation Used: Keg with 10.59 PSI
Keg/Bottling Temperature: 41.0 F	Age for: 15.00 days
Fermentation: Ale, Single Stage	Storage Temperature: 50.0 F
Notes
62° for 2 days, 65° for 2 days, start rise to 68°. Hold for 7 days. Then allow to 74° for 3 days. Lower to 50° Rack. Single stage Mash Notes: 5.5 pH, 150° Dry hops: Citra 1oz weds @65 Amarillo 1oz weds @65 Citra 1.2 oz Friday @67

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