WC IPA Modern Grain/hops

[Craigerrr]

I crash mine to get all the crap out
you shouldn't be counting on suspended particles for haze and flavor it should be infused into the beer not floating around in it

As opposed to a cold crash to near freezing, I reduce to serving temperature for a day or two before kegging. Does the job nicely

 

[Bigbre04]

I think this https://www.brewersfriend.com/homebrew/recipe/view/1576426/lutra-ipa is one of the top 3 IPA's I've brewed for aroma, period. I've had beers with less aroma quantity, but maybe more distinct character. The thiolized yeast for the NEIPA was off-the-hook aroma wise but the flavor was very, very tropical which is great if you love tropical flavor and aroma in beer, but it's definitely a niche beer.

I've certainly used more hops - a lot more and gotten less for it.
Belgian-ish IPA https://www.brewersfriend.com/homebrew/recipe/view/1555555/biipa again, if you like Belgians and IPAs, it's right in the lane, but you better like phenols ! Wait, can I say phenols here? It's definitely got a distinctive wheat beer like aroma from the yeast but the hops are a nice compliment. I actually still have this on tap and while the aroma is falling off, it's still prominent and good.

I did one prior that was way too bitter and followed it up with this one https://www.brewersfriend.com/homebrew/recipe/view/1393175/orphan-red
which for a "ginger" IPA, had great aroma and flavor.

I've got hops on order now - magnum, chinook, citra, centennial, CTZ, and I already have strata, mosaic, Idaho 7, and I'm sure I'm forgetting something.
My thinking is I'll do a small, token charge for 60m, nothing crazy, and load up the back end hops and whirlpool.

- I think probably Idaho 7, Mosaic are really nice for whirlpools, but I'm also thinking a solid "C" hop combination might be nice. I will be shooting for 6-6.5 ABV let's say around 65 IBU, but 55-65 is fine.

So, load up on the later boil hops?
whirlpool, or no whirlpool and just stick with flavor and aroma additions in the boil? - I've done both, but leaning toward whirlpool.

I generally dont add a bittering hop for a juicy/hazy and go very light on the 15 min for a small amount of bitterness. I stay light until i get to 0 min and the whirlpool.

this is my session juicy/hazy ipa that is a year around and is very very good IMO
https://www.brewersfriend.com/homebrew/recipe/embed/1614488

this is my "old school WC" IPA
https://www.brewersfriend.com/homebrew/recipe/embed/1524873

Dry hopping is where I don't think I'm doing it right. And I think this because 2 years back I bought 3 batches of "thiolized" yeast. I ran out 2 NEIPAs and they were in your face -in a good way. But, the 3rd one I used on a well hoped lager and it was also not lacking in aroma. I feel like I don't get good bang for my buck aroma from dry hopping. I've sort of landed in the 1 ounce per gallon-ish ratio in dry hopping and let them sit 3-4 days.

i generally dryhop fairly heavily. roughly 12oz x 3 hops of cryo hops into 2bbls of beer. so roughly 2.25lbs/bbl if you assume cryo are roughly twice as potent as t90. I usually leave the hops in for 3-4 days. at fermentation temp and then crash it down and either carb it the next day or the following.

I like the idea of the fully attenuated, I won't say 'dry' but kinda dry WCIPA so that's where I want to take my next one.

the dryness should really make the hops pop.

 

[Bigbre04]

my voss ferments are dryhopped on Day 2. which is generally well past 60% attenuation. i have noticed that the dryhop really kicks the fermentation up again and brings the attenuation over 80% for normal beers.

I havent really dug into the ph on dryhopping, it is frequently mentioned on the pro side as they are tracking ph daily. i should be, but i am too lazy.

 

[Brew Cat]

my voss ferments are dryhopped on Day 2. which is generally well past 60% attenuation. i have noticed that the dryhop really kicks the fermentation up again and brings the attenuation over 80% for normal beers.

I havent really dug into the ph on dryhopping, it is frequently mentioned on the pro side as they are tracking ph daily. i should be, but i am too lazy.

some acidify to offset the rise in ph from the hops

 

[Bigbre04]

some acidify to offset the rise in ph from the hops

yup, but i havent really messed with it i also dont really take ph on every sample.

Just relistened to the podcast and Ben says that it really only ups the finished ph by .1/#/bbl. I am thrown roughly 2.25#/bbl in my dryhop, but i am also exclusive to cryo hops on my IPAs sooooo... that may not really make a difference. I have no idea since i dont really do ph everyday.

I will take some ph reads on this upcoming batch and track ph change over the fermentation. I will also look at my post boil ph and see where i am at during post whirlpool and maybe throw a little acid if im way over 4.6.

I will start doing some research on the ph effect during boil/knock/ferm/dh.

looking like im gonna brew this on thursday.

I adjusted the hop schedule a tiny bit. I moved 1 of my small 5 min additions to 10 mins to pickup a little more bitterness/complexity. also dropped my whirlpool temp down to 180 vs 185 and added 1 more oz of bittering. brings it to 55. added 1lb of magnum at 60 mins for some t90-ness.

I also ditched the dextrapils and added slight more 2r/pils. also added a few lbs of dextrose. i am also gonna shoot for a slightly lower mash temp maybe mash in at 146-147 for 20 mins then heat to 149 for 40 mins.

gonna throw the full enzyme load at this as well.

I am gonna run chico at 68. knock out at 64-66f

 

[Brew Cat]

I like the plan with the T90 at 60 will give more of that WC bite that I feel is to style
I'm old fashioned in my thinking and taste and like that bite
I believe using the cryo probably offsets a lot of the ph jump
I have no plans to adjust my kettle ph but may play around with my mash ph
low for pils and NEIPA middle for most and maybe higher for WC

 

[Bigbre04]

I like the plan with the T90 at 60 will give more of that WC bite that I feel is to style
I'm old fashioned in my thinking and taste and like that bite
I believe using the cryo probably offsets a lot of the ph jump
I have no plans to adjust my kettle ph but may play around with my mash ph
low for pils and NEIPA middle for most and maybe higher for WC

i always adjust my mash ph. i shoot for 5.2-5.3 for most things. 5.4 for stouts and darker beers.

 

[Bigbre04]

Brew day almost complete!

OG is 16p, hit 87% eff on this batch. This will probably end up over 7% but so be it.

knockout starts at 4pm

 

[Brew Cat]

i always adjust my mash ph. i shoot for 5.2-5.3 for most things. 5.4 for stouts and darker beers.

I was just doing the live chat with Ashston at BYO (the wizard) magazine and pepperd him with questions from our discussion. Ill se if a can get a link
according to him 5.4 to 5.6 as the best place to be. I went back and updated my recipes
https://www.crowdcast.io/c/chat-wth-ashton-26

 

[Bigbre04]

I was just doing the live chat with Ashston at BYO (the wizard) magazine and pepperd him with questions from our discussion. Ill se if a can get a link
according to him 5.4 to 5.6 as the best place to be. I went back and updated my recipes
https://www.crowdcast.io/c/chat-wth-ashton-26

for mash or when? i was at 5.4 in my OG sample.

knocked out at 66f and tank is set to 68

 

[Brew Cat]

in the mash at mash temp
the boil heat will drop the pH a further couple pts then the hops
will raise it so I think a pH of 5.4 OG is perfect

we also talked about extract and cryo hops and he was saying when you use those you need to also use some hop oil to get the best utilization
I asked him if blending in a bit of T90 pellets and he said that would work as well on the home brew scale

 

[Dave Y]

in the mash at mash temp
the boil heat will drop the pH a further couple pts then the hops
will raise it so I think a pH of 5.4 OG is perfect

we also talked about extract and cryo hops and he was saying when you use those you need to also use some hop oil to get the best utilization
I asked him if blending in a bit of T90 pellets and he said that would work as well on the home brew scale

First off: #Respect and thanks for sharing this. I had my eye on that and just let other things get in the way. I listened to the hour long 'cast replay in the background and caught most of what I needed but I'm going to listen again more attentively. pH has been an interesting part of the brewing equation for me since I started wanting better beer.

 

[Bigbre04]

i totally get the layering effect of adding t90 with cryo, but i dont know about the utilization claim...i am about out of columbus cryo. I am gonna be making a hop order and another grain order tomorrow so i will see what i can get my grubby paws onto.

 

[Brew Cat]

i totally get the layering effect of adding t90 with cryo, but i dont know about the utilization claim...i am about out of columbus cryo. I am gonna be making a hop order and another grain order tomorrow so i will see what i can get my grubby paws onto.

something about needing the oil
I've used the cryo hops before in NEIPA but used the T90 for bittering the cryo does not add bittering or a reduced amount
as far as blending the T90 with hop extract for bittering Ive done that as well but in a one off IPA I did so no comparison
I do have a small amount of extract left so I will do a blend in my BrewCat IPA which will give me a baseline since I am very familiar with that one

by the way there was a some sales going on for hops

 

[Donoroto]

I crash mine to get all the crap out
you shouldn't be counting on suspended particles for haze and flavor it should be infused into the beer not floating around in it

It is all, always and only suspended particles. Only differences are their size.

 

[Bigbre04]

something about needing the oil
I've used the cryo hops before in NEIPA but used the T90 for bittering the cryo does not add bittering or a reduced amount
as far as blending the T90 with hop extract for bittering Ive done that as well but in a one off IPA I did so no comparison
I do have a small amount of extract left so I will do a blend in my BrewCat IPA which will give me a baseline since I am very familiar with that one

by the way there was a some sales going on for hops

i have been using cryo exclusively for a few years. you def get bitterness from cryo when you throw them at 60 mins.

I need to buy like 44lbs of hops...gonna be pricey(probably over $1k). but i also am in need of more grain so ill get that all on a pallet from Country Malt.


i took ph on the ipa sample this morning and it has dropped down to 4.28 ph and is at 9.8p and bubbling away happily at 19.6c. 39% attenuation on day 3. probably will dry hop it tues or wednesday next week for a few days.