Double Juicy IPA Hop Schedule

[Bigbre04]

Hey all,

Thinking that since it is summer and my double lager will soon kick, it may be time to brew a Double Juicy IPA. I wont need to brew this until next week or possibly 2 weeks from now.

I will be throwing 4.5lbs of Amoretti POG craft puree with the dryhop. Im trying to keep the beer juicy while having some hop character come through the fruit. I could also sub out for different hops. I have a hard cap on grain capacity with my stupid brewhouse hence the 16lbs of dextrose. The original version of this recipe had 10lbs of Golden promise, but i dont have that anymore so i swapped in vienna. I could drop the vienna for additional 2row?

This is where I am currently at with the recipe.

https://www.brewersfriend.com/homebrew/recipe/embed/1566817

My current draft list:
Juicy IPA 7.2% 50IBU
Black Lager 4.9%
Apricot sour 5.4%->Sour Cherry/lime Sour(brewing this on tuesday of next week)
Old school IPA 6.6% 61 IBU 6.5srm(brewing this on again on friday this is damn good and has been a hit)
Golden lager 5.4%->Golden lager 5%
Double Golden Lager 7.7%-> THIS RECIPE
Watermelon Golden ale 6.2%
Amber ale 5.5%->Red Lager 5.4%

 

[The Brew Mentor]

Looks good, I'd do it with the hazy yeast though and move the dry hops up to day 3.
Also maybe move the POG back until after cold crash so it doesn't ferment.
My 2 cents
Cheers
Brian

 

[Dave Y]

That looks good and ... a little dangerous!
At 9.0, will 50 IBUs be enough? I just did a WC-ish IPA that’s finishing now, with 67 or so IBUs and about 7.2ABV and I found it pretty well balanced. I’m asking.

 

[Bigbre04]

Looks good, I'd do it with the hazy yeast though and move the dry hops up to day 3.
Also maybe move the POG back until after cold crash so it doesn't ferment.
My 2 cents
Cheers
Brian

The original version of this beer came about when my boss tossed the POG into the wrong fermenter lol, it was a tank of double IPA that was in fermentation. The POG is a VERY potent flavoring. i could probably get away with 2lbs at end of fermentation. UP there with Apricot.

Yeast wise, I have a pitch of Hazy, I made a beer with it a long while ago. I dont know if i did something incorrectly with it(it was at the beginning of last year). The haze fell out of it really quickly and it went pretty much clear in about 2 weeks. It also only got to 73% attenuation. Voss on the other hand stays hazy as hell, ferments insanely quickly and will finish out at around 80% attenuation. the haze seems to stick around for a long long time.

I could also add a touch of Lactose to maintain the sweetness while getting my booze high???

i am looking back at my notes on the original time that i used the hazy yeast. I dryhopped it on day 7 and it was at 5.1p so that was most likely on me as far as the biotransformation. i had never used the yeast before. having brewed over 100 batches since this batch i would say that i should have dryhopped it on day 2 or 3. I am not sure how far the yeast would have attenuated with the dryhop far earlier. dry hopping the Voss on day 2 REALLY makes it go crazy and i have had batches drop down to 84% attenuation.
This is the recipe:
https://www.brewersfriend.com/homebrew/recipe/embed/1451362

I will think hard on ordering a fresh block of the hazy and doing it "properly"

What is your dryhop schedule when using the hazy yeasts? What attenuation are you expecting?

 

[Bigbre04]

That looks good and ... a little dangerous!
At 9.0, will 50 IBUs be enough? I just did a WC-ish IPA that’s finishing now, with 67 or so IBUs and about 7.2ABV and I found it pretty well balanced. I’m asking.

55IBUs is deceptive if you look at the total hop load. it is a juicy fruity bomb. I could go a little higher with the IBU, but it is already over $300 before fruit and yeasties are factored in.

crazy enough a westie with 67 ibus has probably got less hops by weight then this does.

this is my "east coast" IPA that i have on right now. its 6.6% and 61IBU. it is really good. it has 75oz of cryo hops in it vs the recipe above that has 88 ozs of cryo and is at 55ibu.
https://www.brewersfriend.com/homebrew/recipe/embed/1524873

 

[Dave Y]

IKR ! I did 2 east coasters earlier this year ( or was it late last year ? ) and they came out exactly as I wanted- both used the thiolized yeast strains, and I used phantasm powder in the first one. They were over the top, off the hook tropical. When finished the transfer I opened up the fermenter and was hit with a face full of aroma like no beer I’d done previous. And like you said, I burned through some hops on them.

This is exactly why I stated up front - I’m asking.
There is so much win in this thread. Fancy IPA recipes, different hop schedules, kveik yeast... oh my.

So you begin the dry hopping during fermentation. Do you do that more often than not, or less often?
I’ve never tried the lupulin hops but was recently looking at them.

 

[Bigbre04]

IKR ! I did 2 east coasters earlier this year ( or was it late last year ? ) and they came out exactly as I wanted- both used the thiolized yeast strains, and I used phantasm powder in the first one. They were over the top, off the hook tropical. When finished the transfer I opened up the fermenter and was hit with a face full of aroma like no beer I’d done previous. And like you said, I burned through some hops on them.

The second recipe i posted was an old school ipa but closer to a westcoast then a juicy. i didnt fine it, but i could have. its got some caramel flavor and balanced citrusy hops. I really really enjoy it. It is in the same vein of a beer that i used to make back in the day on a big system.

This is exactly why I stated up front - I’m asking.
There is so much win in this thread. Fancy IPA recipes, different hop schedules, kveik yeast... oh my.

So you begin the dry hopping during fermentation. Do you do that more often than not, or less often?
I’ve never tried the lupulin hops but was recently looking at them.

So when im using the Voss, i dryhop it the next morning after i brew. partially because it is at 70% attenuation and mostly for the biotranformation. Generally I am <6 days grain to glass with these juicy ipas. Doesnt matter if its 9% or 4.5%. The dryhop brings on a ton of hazyiness which really sticks around. I am on the final quarter of a keg that was packaged on 5/6 and it is hazy and yummy. Not milk shake hazy but good hazy.

This is the beer that is currently on draft(i was doing 100 things the day that i was brewing and didnt need the Brewers crystal and it would have been spot on the previous batch(6.7% vs 7.2%)
https://www.brewersfriend.com/homebrew/recipe/embed/1552875

This is my session IPA that I have brewed like 25 times. Got bored with it so its not on right now.
https://www.brewersfriend.com/homebrew/recipe/embed/1352389

 

[The Brew Mentor]

The original version of this beer came about when my boss tossed the POG into the wrong fermenter lol, it was a tank of double IPA that was in fermentation. The POG is a VERY potent flavoring. i could probably get away with 2lbs at end of fermentation. UP there with Apricot.

Yeast wise, I have a pitch of Hazy, I made a beer with it a long while ago. I dont know if i did something incorrectly with it(it was at the beginning of last year). The haze fell out of it really quickly and it went pretty much clear in about 2 weeks. It also only got to 73% attenuation. Voss on the other hand stays hazy as hell, ferments insanely quickly and will finish out at around 80% attenuation. the haze seems to stick around for a long long time.

I could also add a touch of Lactose to maintain the sweetness while getting my booze high???

i am looking back at my notes on the original time that i used the hazy yeast. I dryhopped it on day 7 and it was at 5.1p so that was most likely on me as far as the biotransformation. i had never used the yeast before. having brewed over 100 batches since this batch i would say that i should have dryhopped it on day 2 or 3. I am not sure how far the yeast would have attenuated with the dryhop far earlier. dry hopping the Voss on day 2 REALLY makes it go crazy and i have had batches drop down to 84% attenuation.
This is the recipe:
https://www.brewersfriend.com/homebrew/recipe/embed/1451362

I will think hard on ordering a fresh block of the hazy and doing it "properly"

What is your dryhop schedule when using the hazy yeasts? What attenuation are you expecting?

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.

 

[Sandy Feet]

I know it is a big thing in the hazy beers, but I am not a huge Citra fan. I'm o.k. with it somewhat restrained. I just did a 6%er, but I absolutely loved the Cascade/Mosaic combo. I did an addition about 12 minutes, another at flameout, and a very small dry hop. It came out a fruit bomb without adding fruit.
I don't do anything that big in alcohol. I loved the White Labs Coastal Haze fermented at 70.
I also know you don't like using expensive Pils, but 1/3 Floor Malted with 2/3 cheap 2 Row for a base worked for me. I went about 8.something % on the Flaked Oats, and 4ish% each on the Crystal 40 and White Wheat.
I was only brewing 5 gallons, but my hop schedule was 2.5oz Mosaic and 1oz Cascade at 12. 2oz Cascade at flameout. Just an experimental 1/2oz Mosaic as a dry hop just after high krausen. I was very happy how it came out...Just a little bitterness, some fruity, hazy as hell, and a restrained, but noticeable Pils bite.
That beer finally kicked on Sunday, so I ordered stuff for a Saison this morning. I might brew the Saturday or Sunday after this weekend.

 

[Craigerrr]

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

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

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

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

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%

 

[Craigerrr]

You mentioned some fruit puree, but I don't see it in your recipe. The only actual fruit I have added to NEIPA is some dried tangerine peel at flameout.

 

[Craigerrr]

This was the best version of mine

 

[Sandy Feet]

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

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

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

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

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%

It probably doesn't belong, but a little C40 got me the crazy orange color too. I think I only went 1/2 lb in 5 gallons. Nothing major at all.
I wanted a little bitterness, so the late additions worked for me. Mine was probably closer to a mutt hazy though.

 

[Sandy Feet]

This was the best version of mineView attachment 32105

Very pretty

 

[Craigerrr]

It probably doesn't belong, but a little C40 got me the crazy orange color too. I think I only went 1/2 lb in 5 gallons. Nothing major at all.
I wanted a little bitterness, so the late additions worked for me. Mine was probably closer to a mutt hazy though.

I wise brewer once told me that you don't brew for color

 

[Craigerrr]

Very pretty

Thank you, it was at least as good as it looked!

 

[Craigerrr]

Very pretty

Thank you, it was at least as good as it looked!

 

[Dave Y]

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

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.

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.

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.

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.

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.

 

[Sandy Feet]

@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.

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.

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.

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.

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.

When they get that big, there are not very Sandy friendly either Every once in a while, usually during the holidays, I will sit outside and drink a big Belgian. It usually kicks my ass. I like the 5 or 6ers so I can sit on the deck on Friday and not feel like a truck hit me the next morning.

 

[Bigbre04]

When they get that big, there are not very Sandy friendly either Every once in a while, usually during the holidays, I will sit outside and drink a big Belgian. It usually kicks my ass. I like the 5 or 6ers so I can sit on the deck on Friday and not feel like a truck hit me the next morning.

Very much not me friendly either. BUT there is a subset of consumers that exclusively drink giant beers(that arent alcoholics(or havent admitted it to themselves)).

C40/C15 i get the color addition. I pulled it on a different recipe and lets see how it fairs.

Hops wise, i could certainly shift the hops from citra. i have mosaic and cascade on hand, as well as azacca, sabro, ekuanot, simcoe, columbus, eldorado, loral, idaho7, cashmere, and a few others.

base malt wise, we all know where i stand on that lol. its not much more money(maybe .02/lb) but it is less efficient.

ill work out a different version. Gotta figure out which hops will complement POG the best.