IPA Hop Schedule

Beer Recipes
1

Happy Friday, brewing up a 6 gallon batch later this evening, and hoping for some feedback for my hop schedule. Looking to go after the NE IPA Style, so my first thought is to save majority of hops for the whirlpool / flameout. I just am wondering if adding all the hops in at the end will create a beautiful symphony or just kind of have the aroma be ‘overcrowded’.

Malt bill -
13 lbs Pilsner
1 lb white wheat
1 lb flaked wheat
1/2 lb of carapils
1/2 lb of crystal 15
1/2 lb of dextrose - 10 mins left in boil

.5 oz Columbus 60
.5 oz Columbus 10 minutes
.5 oz Nelson Sauvin - 5 minutes
2 oz Columbus - 20 minute whirlpool
2 oz Mosaic - 20 minute whirlpool
1.5 oz Nelson Sauvin - 20 minute whirlpool
2 oz Galaxy - 20 minute whirlpool

Thanks for the feedback!

2

I can’t speak with any authority about NE IPA, but I like that blend of hops. They play well together and won’t be ‘overcrowded’. I always like dry hops for AIPA though.

3

I’d move the 5 and 10 minute additions to whirlpool and make any IBU adjustments necessary. I’m not opposed to those additions in general but you get less out of them in this kind of beer.

4

Agreed. I also agree with Jon that a NE style IPA needs a big dry hop addition to give you that blast of hop aroma and hop oil haze that you’re looking for.

5

Would it be good to do 1 oz per hop at whirlpool and take that extra oz and put it into dryhopping?

6

As a reference, I use ~ 2 oz/gallon in the whirlpool and an oz/gallon dry in most of my AIPAs. Past that it’s personal preference.

7
8

And that rate I mentioned would obviously give you an assertive, IPA-like flavor and aroma. I like it. But the intensity of hops I use plays a role in exactly how much I use, too.

9

To be truthful I’m trying to go after this beer http://www.trilliumbrewing.com/trillium-scaled-way-up-double-ipa/. Which definitely isn’t that bitter at all, so trying to keep my IBU’s around 60-70 so 2 oz a gallon might be a little too much. So might stick with the 8 oz in the whirlpool, and then dry hop with 8-10 oz.

10

Thing is, if you use a cool hopstand like I do (170F-ish), the IBUs might calculate in theory but you won’t perceive much (if any ) added bitterness. Food for thought.

11

To be honest, I’ve never done that before. Tonight might be the right time to try. Do I start chilling right after the boil is over? Chill down to 170-180, toss in the hops, put the lid back on the pot, let sit for 20 minutes, then chill down to pitching temps?

12

Yeah, chill after flameout, to 175-170F, add your hops and stir thoroughly every few minutes. I go 45 mins for IPA, some go longer. Finish chilling after.

13

So per this, what is the point of the flameout? If I’m not adding any hops at the end of the boil, can’t I just start chilling as soon as I turn the flame off and the boil is over?

Thanks for all the pointers, I’m still relatively new to the hobby.

14

Yes, this is what I mean. I’m not talking about a flameout hop addition. At the end of the boil turn off the flame (flameout), immediately cool to 175-170F and add your hops to steep. Good luck!

15

I find Trillium’s IPAs to be really soft on the bitterness. I wouldn’t add any gypsum and rely on Calcium Chloride only for water additions. Definitely keep the IBUs to 60 or less. And load up the dry hops (8oz like you were planning sounds good).

And I’m with Jon that you should wait until at least 170F before adding your whirlpool addition.

16

So how did this come out? Scaled Way Up is probably the best IPA that ever came out of Trillium. I’d like to give this one a shot myself.

17

Not a NE IPA fan but I’ve only had Heady Topper.  From what I’ve heard and read maybe consider adding some dry hops during active fermentation and using a yeast such as Conan or Wyeast 1318 (London Ale III).  Also, I’ve found an ounce of magnum for the 60 min bittering addition is clean enough to allow the fruitiness of later hops to come through.