Citra hop: alpha acid, oil profile and typical use
Data sheetThe published Citra hop data, the aroma it gives, the beers it suits, and what to use if you cannot get it.
Published hop data
| Origin | United States (Aroma / dual-purpose) |
|---|---|
| Alpha acid | 11 to 14.3 % |
| Beta acid | 2.7 to 4.5 % |
| Cohumulone | 20 to 24 % of alpha |
| Total oil | up to 2.8 mL/100 g |
| Myrcene | 28.6 to 66 % |
| Humulene | 7.9 to 13.2 % |
| Caryophyllene | 3.7 to 9 % of oil |
| Farnesene | up to 0.6 % of oil |
Notes
Typical use: Aroma / dual-purpose. Recommended for American IPA, hazy NEIPA, pale ale, American wheat.
Aroma: Grapefruit, sun-ripened mango and pineapple, with sharper gooseberry, blackberry and red-currant notes and a hint of lilac.
The defining modern American aroma hop. Very high myrcene drives its citrus and tropical punch, and its high alpha means it can bitter as well as flavour, though brewers almost always keep it for late and dry-hop additions where the aroma survives. Low cohumulone for its alpha keeps the bitterness smooth in a hop-forward beer.
Substitutes, styles and pairings
Sources: BarthHaas Citra hop variety profile