Citra Typical Analysis
• Alpha w/w = 11.0 – 13.0%
• Beta w/w = 3.5 – 4.5%
• Total Oils mls/100gm = 2,2 – 2,8
• Cohumulone = 22 – 24%
• Myrcene (of total oil) = 60 – 65
• Caryophyllene (of total oil) = 6 – 8%
• Humulene (of total oil) = 11 – 13%
• Farnesene (of total oil) = <1%
American aroma hop Citra was created by John I. Haas, Inc. and Select Botanicals Group joint venture, the Hop Breeding Company. It was released to the brewing world in 2008. Now one of the most coveted high-impact aroma hops in the US, particularly among craft brewers, it boasts a complex lineage that includes the likes of Hallertau Mittelfrüh (father), Tettnanger (US), Brewer’s Gold and East Kent Golding.
Gene Probasco is credited with having first bred Citra in 1990. After trialing the new variety with iconic craft breweries Deschutes, Sierra Nevada and others, commercial acreage was significantly expanded in the lead up to its official release.
Citra, as the name implies, has a strong citrusy profile. This is largely credited to its very high myrcene content. It has an extraordinary flavor profile of grapefruit, lime and tropical fruits but despite its high alphas, brewers often warn against its use for bittering, which is considered by some to be harsh and undesirable.
- “Hallertau Mittlefruh, US Tettnang, Brewers Gold and East Kent Golding”
- Citrus, grapefruit, lime, tropical fruits, harsh bitterness
- India Pale Ale, American Ales, Amber
For efficient provision of bitterness, the pellets should be added to the wort at the beginning or up to 15 minutes after the start of the boil. Utilisation of alpha-acids into beer depends on the boiling system and conditions and is normally in the range of 30% – 35%. Added late into the boil, utilisation of alpha-acids diminishes as the utilisation of the aroma improves giving a characteristic hop flavour in the beer. The quantity to be added is calculated using the alpha-acids content and the estimated utilisation. For aroma, the quantity to be added should preferably be calculated using the oil content of the product. Pellets can be dosed automatically.
Hop Pellets (BBC Pure Hop Pellets™)
After years of research and collaboration comes a pellet specifically designed for high efficiency and heavy-use applications in both conventional and dry hopping applications. Developed in collaboration with Boston Beer Company, the BBC Pure Hop Pellets increases the yield of hop volatiles, resulting in higher aroma and flavour. As a brewer, you can choose to create a hoppier beer from the same volume of hops. Or you can reduce the volume of hops you need to deliver the same hop intensity as before. If you’re looking for greater performance, particularly when it comes to dry hopping, the BBC Pure Hop Pellets is the next generation in pellet technology.
The BBC Pure Hop Pellet™ is a hop product added to the kettle, to the Whirlpool or for dry hopping to provide hop flavour. It is specifically designed for high efficiency and heavy-use applications in both conventional and dry hopping applications. Developed in collaboration with Boston Beer Company, the BBC Pure Hop Pellet™ increases the yield of hop volatiles, resulting in higher aroma and flavour. It provides improved homogeneity and better storage stability compared to raw hops. The proprietary pure hop process removes extraneous material, resulting in true hop flavour. The BBC Pure Hop Pellet™ is produced using a finer, more uniform grind than standard Type 90 pellets. A sub-zero process – milling and sieving takes place at approx. -35°C (-31 °F) – prevents hop resins and essential oils from oxidation. Supported by a long history of safe use in brewing, and in accordance with US FDA regulation 21 CFR 170.30(c) and 170.3(f), hop pellets are generally recognised as safe (GRAS).