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You are here: Home --> Forum Home --> Brewing Forum --> Recipe Discussion --> What to do with Citra and Cascade?

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San Diego, CA
23 Posts

So I asked this today over on the homebrewing subreddit and only got a few responses. Basically, I have 2 oz each of Citra and Cascade. I'll have to buy grains, and potentially yeast, as all I have jars of right now are San Diego Super Ale Yeast and WLP007. 

I'd like to use them in something that's not an IPA. The one suggestion I got today was a saison, and I'm leaning toward that for lack of other answers. Anyone else have a suggestion? 

Here's a saison recipe I wrote up just now. Thoughts on that? 

Title: citra saison test
Author: cxr

Brew Method: All Grain
Style Name: Saison
Boil Time: 60 min
Batch Size: 2.5 gallons (fermentor volume)
Boil Size: 3.4 gallons
Boil Gravity: 1.042
Efficiency: 70% (brew house)

Original Gravity: 1.057
Final Gravity: 1.017
ABV (standard): 5.26%
IBU (tinseth): 28.99
SRM (morey): 4.91

4 lb - Belgian - Pilsner (72.7%)
1 lb - American - White Wheat (18.2%)
0.5 lb - American - Munich - Light 10L (9.1%)

0.15 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 60 min, IBU: 13.47
0.25 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 20 min, IBU: 13.59
0.5 oz - Citra, Type: Pellet, AA: 11, Use: Boil for 1 min, IBU: 1.94

1) Temp: 148 F
Starting Mash Thickness: 1.4 qt/lb

White Labs - Belgian Saison I Yeast WLP565
Starter: No
Form: Liquid
Attenuation (avg): 70%
Flocculation: Medium
Optimum Temp: 68 - 75 F
Fermentation Temp: 68 F
Pitch Rate: 0.5 (M cells / ml / deg P)

Posted 34 days ago.

Charter Member
Birmingham, AL
2480 Posts

Oi.  Citra is considered to be one of the penultimate aroma hops. 

You could always make a hoppy version of another beer style.  A hoppy brown, red, or amber?

Posted 34 days ago.

Valley City, OH
12 Posts

I like the idea of a hoppy amber or hoppy brown...that was acutally suggested to me the other day by a local homebrew store employee...

Posted 34 days ago.

Washougal, WA
29 Posts

I've got a pretty good recipe for a malty pale ale (almost more of an amber) that could work:
72% Northwest Pale (or maris otter)
8% Crystal 40
8% Munich 20 (or just munich)
4% Biscuit Malt
4% Crystal 120
4% Flaked Oats

Mash at 152F

I used Horizon @60 and glacier @30 and citra and amarillo @10 to give ~35 IBU and then split the batch and dry hopped half with amarillo and half citra, both tasted amazing. Even before the dry hop it was really tasty. 

You could probably use your cascade for your bittering addition and the citra for flavor/aroma or aroma/dry hop.

Posted 34 days ago.

Charter Member
Eden Prairie, MN
301 Posts

That looks like a good recipe for a saison. I'd consider Wyeast 3711 on that because I think it might complement the citrusy hops.

Another idea is to make a hoppy lager, if you have lagering capability.

Posted 34 days ago.

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