Double Juicy IPA Hop Schedule

[Bigbre04]

@Bigbre04 made me look. This was from December ‘24
View attachment 32108

For some reason I thought this was lower ABV, about 8.1, but this is close to your 9.0 ABV at 57 IBU. I still have this on tap, but probably only a few pints left in the keg. I should mention the kegerator mishap.

pretty close, but with a 60 min addition this will have more bitterness then my recipe.

I find it interesting that you mash hopped. i need to look at doing that...iv heard of it but not done much reading on it.

So, i have 9 beer taps, 8x C02 and 1x nitro, which I will use anyway on CO2 if I don’t have a nitro beer handy. In this case, I meant to put my Saison on that tap but mistakenly put this --8.6 ABV DIPA on it. As luck would have it, the neighbor tap had a similar, but softer aroma, but, the nitro tap seemed to tamp down the tropical aroma prominence. Short story, long, I knocked down like 3 pints of this beer one night thinking it was a much lower ABV.
Oops.

thats a serious home draft system. yall must be the party house in the neighborhood!

I never thought of using Voss for a hazy IPA, but I am now
I do tend to agree with @Sandy Feet about Citra, I feel it can take over and dominate the flavor profile easily if you’re not careful. But, that said, I used it in a Mexican style lager and it came out great. Granted it was only an ounce of Citra total, but it worked.

honestly its very awesome yeast for a hazy. i need to look back at my fruit notebook and figure out what the best course of action with that is.

This beer was an interesting finish. I cold crashed, sampled and smelled HUGE grapefruit, exactly what I was not shooting for. But after a week on carbonation, it was quite tropical, with a hint of citrus on the ‘finish’ while tasting.

pretty crazy how much a little time changes things.

My only hesitance with beers like this that are big, distinctive and bold expressions is that they’re not neighbor friendly. The neighbors are a work in progress I need beer enthusiasts to help with draining these NEIPA, DIPA and similar kegs.

im the same as the neighbors and sandy, i rarely order or drink big beers, they are just too much.

 

[Bigbre04]

Because you asked...

I would remove the Crystal, in my opinion, it doesn't belong in the style. I think the Vienna might bring some nice character to the beer though.

I am not attached to the crystal, but being that it was only 15 it wouldnt add much caramel, just some sweetness and a touch of color. I increased the vienna. Im working up a different recipe that i will post in a few mins.

I would also remove the corn sugar, and replace it with DME.

i had some brewers crystals, but i will never buy those again. I generally keep dextrose on hand for grav adjustments since it is super clean. it also really helps get sour beers sour.

I would also cut the wheat malt in half and add the equivalent back in flaked wheat.

ill look at this, i have a full extra bag of white wheat on hand(CMG sent me the wrong malt) so i was trying to use that up.

I would also move the late boil hops addition to the whirlpool.

late boil as in the flame out?

In my opinion 57 IBU's too high for NEIPA, but at 9% it might support it.

The ONLY reason that i went that high was because that high of abv can get pretty boozy and sweet. My 7.7% double golden is 41ibu, but it doesnt taste hoppy at all, nice and balanced. same thing, the higher ibu helps to counteract the higher abv booziness.

These of course are just my opinions, it is your beer, and I have never brewed a NEIPA this big before. Highest I have gone is around 6.8%

mehh i just list it as a NEIPA its really a double Juicy, but that doesnt exist in the software.


lol i regularly brew for color! everything is gold unless its red or black or amber!

 

[Bigbre04]

Usually day 2 or 3 for the 1st round and then day 6 or 7 depending on how big it is.
75% on a new pitch, a bit higher on second gen.
Last hazy we did we couldn't get the DH in as we were in steady blowoff and unfortunately that did clear up after a few weeks.
Hindsight being 20/20, I should have just added some silica to the fermentor.

Wellllll, I have the Voss and i dont trust the old hazy yeast that has been open for over a year so i will just roll voss on this batch. Too expensive of a beer at around $400 after fruit and yeast for 2 bbls to roll the dice on. Also my recipe is really based around that higher abv to fill out my draft list, and with my OG/Grain weight limitations i really need the higher attenuation of the Voss.

im really debating when to throw the fruit, i like the concept of having it ferment out the sweetness so that the final beer isnt too sweet. historically these fruited double Juicys hit around 3.1-3.4P as FG which is generally about 80-83% attenuation(usually that happens before day5 which is pretty nuts). I could offset some of the dry by adding the fruit post fermentation or i could add a touch of lactose.....tough choices.

BUT i will order a new block of Apex hazy and give it a swing on a cheaper, maybe session, hazy in the near future.

 

[Sandy Feet]

Just thinking again...imagine that.
The Brut IPA was popular a few years ago. You could probably get sone alcohol out of something very dry like that that and add a little something, something too. I think they used an enzyme in that.

 

[Bigbre04]

Just thinking again...imagine that.
The Brut IPA was popular a few years ago. You could probably get sone alcohol out of something very dry like that that and add a little something, something too. I think they used an enzyme in that.

ya enzyme and champagne yeasties. i think they got down to like 1plato FG which is nuts.

 

[The Brew Mentor]

I really dislike lactose.
The unfermented fruit juice will give you a nice amount of sweetness and you don't have to use it all.
Post ferment and cold crash, dose a sample to see how much you want.
I think 1 gallon per BBL is the most I've ever used

 

[Bigbre04]

I really dislike lactose.
The unfermented fruit juice will give you a nice amount of sweetness and you don't have to use it all.
Post ferment and cold crash, dose a sample to see how much you want.
I think 1 gallon per BBL is the most I've ever used

im using amoretti craft puree POG. it is STRONG lol at 2 gals on this batch you wouldnt be able to taste the beer lol. fucking watermelon though that shit is very weak.

my body hates lactose. i really only use it on sours and have mostly gotten away from that. when i do it is only like 1lb/bbl.

This is the updated recipe or atleast as far as i have gotten.

https://www.brewersfriend.com/homebrew/recipe/embed/1566996

also i was supposed to have grain delivered yesturday...now they wont be bringing it till tomorrow morning. very very bored and annoyed with the LTL.

 

[The Brew Mentor]

Yep, I've used the exact same amoretti with great results but with dosing a seltzer.
Again, you can dose to taste.
I misread your initial post when you said 4.5 # thinking it said 4.5 gallon! Hahaha

 

[Bigbre04]

Yep, I've used the exact same amoretti with great results but with dosing a seltzer.
Again, you can dose to taste.
I misread your initial post when you said 4.5 # thinking it said 4.5 gallon! Hahaha

would you like the meerest wiff of beer with your POG flavored liquid lol

 

[Craigerrr]

I am not attached to the crystal, but being that it was only 15 it wouldnt add much caramel, just some sweetness and a touch of color. I increased the vienna. Im working up a different recipe that i will post in a few mins.

i had some brewers crystals, but i will never buy those again. I generally keep dextrose on hand for grav adjustments since it is super clean. it also really helps get sour beers sour.

ill look at this, i have a full extra bag of white wheat on hand(CMG sent me the wrong malt) so i was trying to use that up.

late boil as in the flame out?

The ONLY reason that i went that high was because that high of abv can get pretty boozy and sweet. My 7.7% double golden is 41ibu, but it doesnt taste hoppy at all, nice and balanced. same thing, the higher ibu helps to counteract the higher abv booziness.

mehh i just list it as a NEIPA its really a double Juicy, but that doesnt exist in the software.


lol i regularly brew for color! everything is gold unless its red or black or amber!

I would move these to either your 212F or 185F whirlpool, but that is just me

You probably do need those IBU's in you "Gi Huge Super Juice" brew!

Look forward to hearing how it turns out!