I use 10 oz. whole hops, Amarillo and Cascade. 1 oz. full boil; 2 oz. last 10 minutes; 2 oz. last 5 minutes; 2 oz. whirlpool (hop stand) and 3 oz. dry hop.
My NEIPAs get on average:
.25 oz at 60m
2 oz at 5m
4 oz hopstand (185-190F) for 15-20m
Dry hop with 4 oz during primary fermentation
2nd Dry hop with 5 oz in a keg.
Then I do a keg to keg transfer into the serving keg.
15.25 oz for a 5 gallon batch.
This is a beer that goes about 1.064 OG.
Don’t knock it till you try it.
Great to see ya post, Ron. Hopefully the brewery is doing great!
I run at about 17 oz per 5 gallon batch. I like to recirculate through a hop rocket back into the kettle while running the immersion chiller. Saves me from stirring. Then dry hop. Wife says fresh cracked bottle poured into pint glass smells “pungent”. Best aroma and flavor that way.
Try a counter-flow chiller. I have an SS Brewtech kettle with their trub dam and have no issues with blockage in the chiller. Some hops gets picked up thru the dip tube, but it’s pretty minimal. With the CFC I can easily drop to pitch temp in under 10 minutes with a slow gravity feed.
I average around 16oz for both IPAs and DIPAs (difference being the bittering addition). FWH, 20, 5, and two hop stands. One hopstand after flameout, and then another at 170F. I read an article years ago about whirlpooling (I think it was BYO), and now it’s just habit.
I did a 12 oz/5 gal batch that was pretty good, but the most recent IPA I made was my best yet and was 8 oz. The schedule was:
45 min - 2 oz Mosaic
15 min - 2 oz Mosaic
05 min - 1 oz Mosaic
00 min - 1 oz Mosaic
Primary - 2 oz Citra
It has a lot of hop flavor and a moderately bitter finish.
The American IPA I have cooking now includes Amarillo, Centennial, Simcoe, and Columbus hops, the same combo in the DIPA Pliny the Elder, but with about 25% less hops per 5 gallons.
For the current IPA, I used:
1 oz Simcoe, 20 min before end of Mash
1 oz Amarillo, 60 min boil
1 oz Centennial, 1 oz Columbus, 15 min boil
2 oz Centennial, 2 oz Columbus at FO
2 oz Amarillo, dry hop for 7 days
The “young”, unconditioned beer 2 weeks into secondary has a pleasant fruit and spice aroma, and a dry, pleasant bitterness. I expect this to be bottled this weekend and conditioned another 2 weeks. The grain bill is over-simplified for this brew: 96% 2-row pale malt and 4% Crystal 60L.
I think this survey’d be more accurate if it considered the type of hopping (FW vs bittering vs flavoring vs aroma vs fermentor vs dry hopping)? This is purely quantitative and doesn’t take into account the various hopping schedules or even the type of American IPA (West Coast vs East Coast vs Great Lakes etc).
I assume by the big numbers (8+ ounces) that most hopping is done post-30 minutes?
But I’d be down for a grassy IPA (does that mean lawnmower “cuttings” IPA?) ;D
Cheers,
Christophe
What’s yr OG here?
C
Excuse me sir, are you lost? Wow, nice to see you still surf here.
I’m in the 10-18 camp depending on the gravity. I tend to do 50-70 calculated IBU @ 60. I usually do a 5 min, and big dose in whirlpool. I usually dryhop with 6 oz. 3 for 3 days, and 3 more for another 3 days. I tend to use a little more because I usually pitch 007. I’d use less if using Chico.
I hop almost exclusively at 5 minute or dry hop. Since I brew in 5 liter batches, nor worries about the extra hops needed and the outcome is smoother with more aroma.