Citra Amarillo Golden Naked Session IPA Data and Results


Descriptors: citrus, orange, tangerine, red/orange popsicle mix

As all beers with this yeast it was cloudy. Decent head, tightly packed bubbles that stick around for a while but diminishes to a very thin layer after it sits in the glass for a bit. Aroma is huge on this one, really juicy! Lots of citrus (orange/tangerine). Very flavorful, almost a cross between an orange and red Popsicle. Mouthfeel is soft and somewhat creamy, which is great for such a low ABV beer. Little bit of a mineral aftertaste. I want to say I can taste the golden naked oats, but if it’s there it’s hidden behind the hops. They tasted like grape nuts prior to being mashed and I’m not really getting any of that in this beer. Overall this beer is super tasty. This one didn’t last long, excellent beer. Amarillo in the dry hop is something I usually don’t care for, it can come across to floral for me, but a little buried in with Citra seems to work great!


Recipe Specifics:

Type: All Grain Oxygen: 60 seconds Mash Efficiency: 69.00% Target Carbonation: 2.5 Dry Hop as % of Total Hop Build: 49.80%
IBUs: 87.3 Original Gravity: 1.045 Days in Fermenter: 14 Real Attenuation: 79.72% Bitterness to Original Gravity: 1.94
SRM: 3.4 Final Gravity: 1.012 Cold Crash: No Apparent Attenuation: 73.33% Bitterness to Final Gravity: 7.28
Boil Minutes: 60 ABV: 4.30% Mash pH: 5.1 Total Grams Hops Used: 253 Dry Hops in Keg: Yes
Starter: Yes Batch Size: 6.25 Final Beer pH: 4.33 Hop Stand as % of Boil: 88.19% Stir During Mash: Yes

Taste Results:

Score from 0 (lowest) to 5 (highest)

Beer Score: 64 Hop Aroma Detectability: 4.5 Head Retention: 2.5 Minerality: 3.75 Pleasing Mouthfeel: 4
Excitement Level: 4.5 Pleasing Hop Aroma: 4 Alcohol Detectability: 1 Dryness: 3.5 Harsh Bitterness: 1.5
Drinkability: 4.5 Hop Flavor Detectability: 4 Maltiness: 1.75 Sweetness: 1 Pleasing Bitterness: 4
Clarity: 1.5 Pleasing Hop Flavor: 4 Tartness: 0 Mouthfeel Thickness: 3.75 Off Flavors: No
Beer Stability: 4 Head Size: 3 Sourness: 0 Mouthfeel Softness: 4

Aroma Results:

Score from 0 (lowest) to 5 (highest)

Fruity: 4 Spicy/Peppery: 0 Tropical Fruit: 3 Orange: 4 Pear: 0 Grapefruit: 2 Bubblegum: 0 Coriander: 0
Citrus: 4 Tobacco/Earthy: 0 Pine: 0 Cherry: 3.5 Cocoa: 0 Resin: 0 Vanilla: 0 Brett Funk: 0
Stone Fruit: 2 Woody/Cedar: 0 Grassy: 0 Melon: 0 Banana: 0 Dank: 0 Tea: 0 Brett Fruitiness: 0
Floral: 3.5 Herbal: 2 Berry: 2 Apple: 0 Pineapple: 0 Onion/Garlic: 0 Licorice: 0

Water Profile:

Reverse Osmosis Water: Yes Baking Soda (gram/gallon): 0 Total Sulfate: 111.6 Total Hardness: 235
Gypsum (gram/gallon): 0.75 Calcium Chloride (gram/gallon): 0.65 Total Bicarbonate: 16 Total Alkalinity: 13
Epsom Salt (gram/gallon): 0 Total Calcium: 93.8 Total Cations: 5 Total RA: -54
Sea Salt (gram/gallon): 0 Total Magnesium: 0 Total Anions: 5 S04:Cl Ratio: 1.3

Mash Profile:

Mashed at 154 for 60 Minutes


Yeast 1: Wyeast 1318 London Ale III Ounces of Yeast 1 Slurry: 2.5 Yeast 1 Generation: 2 Yeast 1 Slurry Days Old: 29
Yeast 2: N/A Ounces of Yeast 2 Slurry: N/A Yeast 2 Generation: N/A Yeast 2 Slurry Days Old: N/A
Stage 1 Fermentation Temperature: 68 Stage 2 Fermentation Temperature: 72 Stage 3 Fermentation Temperature: N/A Ambient Temperature: No

Dry Hopping:

Dry Hop Temperature: 72 Dry Hop Dose Left in Keg: 2
Dry Hop Dose #1 Days: 10 Dry Hop Dose #2 Days: 0


Total Hop Oil/Acid Composition in Beer:

Beta Acids: N/A Linalool: N/A Humulene: N/A
Alpha Acids: N/A Caryophyllene: N/A Geraniol: N/A
Myrcene: N/A Farnesene: N/A Other: N/A

Total Hop Oil/Acid Composition in Boil:

Beta Acids: N/A Linalool: N/A Humulene: N/A
Alpha Acids: N/A Caryophyllene: N/A Geraniol: N/A
Myrcene: N/A Farnesene: N/A Other: N/A

Total Hop Oil/Acid Composition at Flameout:

Beta Acids: 5 Linalool: 0.7 Humulene: 13.3
Alpha Acids: 11.4 Caryophyllene: 6.1 Geraniol: 0.2
Myrcene: 59.3 Farnesene: 3.3 Other: 16.3

Total Hop Oil/Acid Composition in Dry Hop:

Beta Acids: 4.8 Linalool: 0.7 Humulene: 12.8
Alpha Acids: 11.7 Caryophyllene: 6 Geraniol: 0.2
Myrcene: 60.1 Farnesene: 2.9 Other: 16.4

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