We’re pretty late to this party. These days everybody’s making a hoppy Citra
pale and they’re all some of our favorite beers. When designing this recipe we
shot for a beer that’s equal parts crushable and packed with flavor. In our version of this ubiquitous beer we
built in enough malt backbone to balance the wonderful citrus and tropical
fruit flavors Citra gives while still being super drinkable. We employed an English ESB yeast to fill out
the flavor profile. Your days of
searching the web for clone recipes of fill in the name your favorite hoppy
Citra pale ale here are over.
True to style our American Pale uses a standard American Ale Yeast, but switching it up can lead to great results. English yeast will attenuate less leaving a maltier base, Belgian Yeast can add a plethora of fruity esters, and Saison yeast can create a tasty hoppy Saison!
Goug�res are the savory equivalent to a cream puff. I use Pale Ales to make them as they pair well with the woodsy thyme and nutty gruyere. Full Recipe.
- SRM: 5.5 (Pale Gold)
- 60 Minute Boil
Malts & Specialty Grains- 9 lb. 2-Row Pale Malt- 1 lb. Vienna Malt- 8 oz. Honey Malt- 4 oz. Victory Malt- 2 oz. Acidulated Malt
Hops- .5 oz. Citra (Flavor)- 1 oz. Citra (Aroma)- .5 oz. Citra (Aroma)- 1 oz. Citra CRYO (Aroma)- 1 oz. Citra CRYO (Dry Hop)
Yeast Choices:- Safale US-04- Danstar WIndsor Ale Yeast- White Labs English Ale Yeast (WLP002)- Wyeast London ESB Ale Yeast (1968)
Other- 5 oz. Priming Sugar