Give it some time. It doesn’t have any pine to speak of, but it is pretty complex with fruits and some citrus to me. I think it’ll come together in a week or two and you’ll like it better. If not, it does really well 50/50 with Simcoe or Chinook. Blatz loves it 50/50 with Citra. Tried several combos with it but not that one. May try it soon.
For my tastes, I could see it being really good with Chinook. I really like Citra but that might be too much for me. I like the idea of something like 3:2 Centennial to 366
I think it would do great there. It’s powerful so I wouldn’t overdo it in an American Wheat. Maybe 3 or 4 oz in a hopstand and a couple oz dry would give you a ton of character.
You were right as usual Jon. This is really starting to come around. I am getting a little bit of all desired hop characteristics which Simcoe is no doubt contributing to as well. I get pineapple, mango, papaya, lemon, grapefruit, stonefruit, and some pine (Simcoe?). Last week I was just getting a lot of pungent pineapple and dank characteristics…
Awesome, Chris! Glad it came out nice. It’s just a powerful hop. I sent an Equinox IPA to somebody here in a swap that was initially really resiny (I hopped it heavily) for a couple weeks, and then it turned the corner and was just awesome.
Did you end up brewing this recipe? I have it planned for next week since I received the free hops. They left 0.5oz of ekuanot out, not sure why. I’m thinking of adding it to the dry hop for a total of 1.0 oz ekuanot and 1.5oz simcoe. Shouldn’t make that much of a difference no?
Anyone have any thoughts on how Ekuanot would pair with some Columbus? I was thinking it might be nice 1:1 in an APA to let the Ekuanot dominate but the Columbus give it a bit of depth and classic character. Thoughts?
Used it in an IPA with Columbus. 50/50 throughout, but went 2:1 Equinox to Columbus and it’s really resiny with some tropical underneath. There is still a little character from the Columbus underneath but it’s mostly Equinox coming through. Interesting hop.
I’m planning to do two beers with my pound of ekuanot (13 gal batches give me enough beer for two kegs with a kittle wiggle room for dry hops). My thoughts were a single(ish) hop pale ale (bittering with CO² extract) using 9 oz of Ekuanot, split between whirlpool and dry-hopping; then 7 oz in an IPA blended 1:1 with chinook (understanding that Ekuanot will dominate the hop character). Here I would bitter with CO² extract, then drop 2 oz of hops at 5 min, 6 oz whirlpool, and 6 oz dry. Both beers would have fairly dry/neutral malt profiles, with CaraHell or perhaps CaraBlonde as the sole specialty grain (though some wheat malt and acidulated malt may be added for body/pH). And both would be fermented with a neutral American yeast (probably BRY-97 or Imperial Joystick).
Do these sound like reasonable approaches to get the most out of this pound and get to know Ekuanot better?
