American IPA

[rookie_l_a (Steve Ruch)]

@narvin

@BrewBama

@richard

Where can you purchase Crisp Plumage Archer?

Any place that sells Crisp malts (BSG malt group) should be able to order it for you. Otherwise: https://www.quirkyhomebrew.com/all-products/grain/crisp/crisp-plumage-archer-2-0-3-0l-1lb/

Cool. I knew a couple of places to get chevelier, but not plumage archer.

Unfortunately their website says they don’t ship.

Maryland Homebrew has ordered special bags of weyermann for me (which is BSG), even ones not on their site.  Not sure what shipping costs for a sack though.

Weyermann Barke Pilsner 55#

A sack would be way too much for me, I’d only want enough for a couple of batches.

[soymateofeo]

I have been brewing west coast IPA’s since the 90s and I was easily able to get the bitterness I wanted but never the super danky, citrusy blast that I wanted until I stopped thinking 3 oz of hops was a lot in the dry hop.  My standard west coast IPA is bittered to 65 ibus  and now I always hop stand with 6 oz of hops and dry hop with 6 oz of hops.  Is this overkill?  No idea.  But when I did this, I finally got the hop dank and citrus nasal blast I had been chasing for almost 20 years.  I plan on brewing my same batch without the hop stand to see what I get but as of now, this is how I get that big hop finish on top of my big hop bitterness that I want to make my hoppy west coast greatness.

AND PLEASE USE A CLEAN YEAST.

[HopDen]

@soymateofeo

I have been brewing west coast IPA’s since the 90s and I was easily able to get the bitterness I wanted but never the super danky, citrusy blast that I wanted until I stopped thinking 3 oz of hops was a lot in the dry hop.  My standard west coast IPA is bittered to 65 ibus  and now I always hop stand with 6 oz of hops and dry hop with 6 oz of hops.  Is this overkill?  No idea.  But when I did this, I finally got the hop dank and citrus nasal blast I had been chasing for almost 20 years.  I plan on brewing my same batch without the hop stand to see what I get but as of now, this is how I get that big hop finish on top of my big hop bitterness that I want to make my hoppy west coast greatness.

AND PLEASE USE A CLEAN YEAST.

How many gallons is your recipe?

[erockrph]

@soymateofeo

I have been brewing west coast IPA’s since the 90s and I was easily able to get the bitterness I wanted but never the super danky, citrusy blast that I wanted until I stopped thinking 3 oz of hops was a lot in the dry hop.  My standard west coast IPA is bittered to 65 ibus  and now I always hop stand with 6 oz of hops and dry hop with 6 oz of hops.  Is this overkill?  No idea.  But when I did this, I finally got the hop dank and citrus nasal blast I had been chasing for almost 20 years.  I plan on brewing my same batch without the hop stand to see what I get but as of now, this is how I get that big hop finish on top of my big hop bitterness that I want to make my hoppy west coast greatness.

AND PLEASE USE A CLEAN YEAST.

It’s not overkill if you like the results. I’ve gone as high as 4 oz/gallon of flameout hops, but I’ve settled on about 0.5-1 oz of Cryo hops in both the hopstand and as dry hops. I may go as high as 2 oz/gallon with normal pellet hops. FWIW, my IPA’s straddle the line between East Coast and West Coast - about 50-60 IBU, 150ppm SO4/70ppm Chloride, and truckloads of late/dry hops. I don’t intentionally aim for haze, nor do I try to avoid it. I like a bit more bitterness and dry finish than most NEIPA’s, but still being more about the hop flavor and aroma than the bitterness.