I make an all-citra APA and typically add 2 oz dry hop per 5 gal keg, and do a hop stand on brew day - mostly FWH + late addition hops. From discussing with a pro brewer who makes a popular Belgian IPA locally, with late/dry hop additions of citra, depending partly on your source/year, citra is a hop that sometimes holding back a little will provide the best flavor profile.
I just tapped this keg yesterday, and it’s one of the better APAs I have brewed
To me the flavor/aroma is lemon, fresh cut grass, and ripe melon. My wife said it tastes like Summer, which I think is fairly apt.
I’m glad I bumped up the dry hops, that was a good suggestion - so thanks.
I entered this beer in the Oregon Homebrew Festival. I haven’t received the score sheets yet, but it took 3rd place in category 10 which I feel pretty good about.
I have made much of my distaste for citra over the last few years. But I recently made an all citra pale ale that I kept the citra muted somewhat and aged the beer on fresh, pureed mangos and it turned out quite good. The citra and mangos pair very well together. I kept it mellow so that the citra/mango is there but it certainly does not slap you in the ass and call you a looker.
I may try to bring a bottle out to NHC.