What Is Citra?
Citra is arguably the most recognizable American hop of the past two decades. Developed by the Hop Breeding Company and released commercially in 2008, it quickly became a cornerstone of modern craft brewing. Its dual-purpose classification means it contributes both bitterness and — far more importantly to most brewers — an explosive tropical and citrus aroma. Alpha acids typically land between 10–15%, with a commonly cited average of around 12–13%, giving brewers solid bittering power when needed.
Aroma and Flavor Profile
Citra's aroma is dense, layered, and immediately identifiable. The key descriptors are:
- Citrus: intense lime, lemon zest, and grapefruit pith
- Tropical fruit: ripe peach, mango, passion fruit, and papaya
- Melon: honeydew and cantaloupe notes that soften the sharper citrus edges
- Floral: a delicate white-flower background that emerges especially at lower temperatures
The character comes from a rich oil content — total hop oils typically measure 2.2–2.8 mL/100g, with myrcene dominating (60–65% of total oils) and meaningful contributions from linalool and geraniol. High myrcene translates to that raw, juicy citrus punch in whirlpool and dry-hop additions. Geraniol and linalool survive fermentation better and are responsible for the floral, peach, and rose-like nuances that make Citra so complex in a finished beer.
Typical Dosage Rates
Bittering (60-minute addition)
At 12% AA, a 60-minute addition of roughly 0.5–0.7 g/L delivers approximately 25–35 IBU in a standard-gravity wort (OG 1.050–1.065). However, using Citra purely for bittering is considered wasteful by most brewers — its precious oils are largely driven off by a full boil. Reserve it for late additions unless your recipe demands a very specific resinous character.
Whirlpool / Flameout (80–95 °C)
This is where Citra begins to shine. Adding 2–4 g/L at whirlpool temperatures of 80–85 °C (with a 15–20 minute stand) extracts significant aroma compounds while keeping isomerisation low, contributing roughly 10–20 IBU of soft, rounded bitterness alongside intense tropical fruit aroma. At 95 °C (flameout, no stand), IBU contribution is similar but the aroma profile shifts slightly toward sharper citrus.
Dry Hopping
Dry hopping is where Citra truly dominates modern recipes. Typical rates:
- American Pale Ale: 3–5 g/L, added once fermentation is 70–80% complete, contact time 48–72 hours at 18–20 °C
- NEIPA: 8–16 g/L total, usually split across two additions — a biotransformation dry hop of 4–8 g/L added during active fermentation (around day 2–3), followed by a second dry hop of 4–8 g/L post-fermentation
At doses above 10 g/L, Citra can become overwhelming and even "catty" or onion-like if the beer is exposed to oxygen or held on the dry hops too long. Keep contact time under 96 hours and transfer promptly to cold-conditioning.
Citra in NEIPA
New England IPA is the style where Citra has arguably reached its peak expression. The soft, low-sulfate water chemistry typical of the style (chloride 100–150 ppm, sulfate under 50 ppm) amplifies Citra's juicy, full-bodied fruit character rather than its sharpness. Pairing Citra with Mosaic (for earthy berry complexity) or Galaxy (for extra passion fruit and peach) is a classic approach.
A practical NEIPA hop schedule might look like this:
- Whirlpool at 80 °C: Citra 3 g/L
- Biotransformation dry hop (day 2): Citra 5 g/L + Mosaic 3 g/L
- Post-fermentation dry hop: Citra 5 g/L + Galaxy 3 g/L
Total hop load: ~19 g/L — aggressive but common in commercial hazy IPAs. The result is a beer bursting with mango, lime, and stone fruit, with a haze derived partly from the interaction of hop polyphenols and proteins from a high-wheat or oat malt bill.
Citra in American Pale Ale
In a more restrained format, Citra performs brilliantly in American Pale Ales (OG 1.044–1.056, IBU 25–40). The lower overall hop load — typically 3–5 g/L dry hop — lets the individual aromatic facets breathe rather than smash the palate. A late whirlpool addition at 85 °C (2 g/L) followed by a single dry hop of 4 g/L delivers a crisp, citrus-forward pale that's sessionable and approachable.
Citra also works well solo in APA if you want to showcase a single-hop profile — its natural complexity means the beer rarely tastes one-dimensional, even without a blending partner.
Practical Tips
- Oxygen is the enemy: Citra's thiols and terpenes oxidise rapidly. Purge vessels with CO₂ before transferring onto dry hops.
- Temperature matters: Dry hopping at 18–20 °C encourages biotransformation and higher thiol expression vs. cold-side additions at 4–8 °C, which are cleaner and more delicate.
- Storage: Citra pellets degrade quickly. Store vacuum-sealed at −18 °C and use within 12 months for best results.
- Hop creep risk: High dry-hop rates can introduce active enzymes that restart fermentation. Monitor terminal gravity closely, especially in low-flocculation strains.
Summary
Citra remains the benchmark dual-purpose hop for modern American ales. Its 10–15% alpha acid range gives it bittering flexibility, but its real value lies in the whirlpool and fermenter, where it delivers unmatched tropical citrus intensity. Whether you're building a hazy, pillowy NEIPA at 15 g/L or a clean, crisp APA at 4 g/L, Citra rewards careful temperature management, low oxygen exposure, and thoughtful blending.