Making Norther Brewers "Off the Topper" Juicy?

Brewing Processes
1

I have brewed Norther Brewers “Off the Topper” Heady Topper clone a few times now and have one kit left in the freezer. This clone has never been ‘juicy’ to me but a solid hop forward beer. A great brew, but with all of the NEIPA talking happening now, I would like to tweak the recipe to change it up a bit - make a juicy IPA.

Grains & Sugars:
– 12 lb Fawcett Pearl Malt
– 12 oz Baird’s Light Carastan Malt
– 12 oz White Wheat Malt
– 1 lbs Brun Leger sugar

Hops: Hopshot, Columbus, Simcoe, Amarillo, Centennial, Apollo

How do I make this a juicy IPA? Add to the grain bill, substitute hops (Citra / Mosaic) or?

What would you do?

2

Juicy hop flavors are all about Low oxygen. You will need to make sure you are dryhopping in a low oxygen method.

3

What is the quantity and schedule of hops? “Juicy” starts to come in at the 2+ ounce per gallon hopping rate between whirlpool and dry hops.

4

I have created “juicy” NEIPA several times over by a few different methods. The one consistent factor is having significant insoluable protein in the beer at the time of dry hopping. That can be done several ways. Then keeping it cold. Low O2 might help keep the character around longer but is not requisite for creating it.

5

I disagree and my experience with some breweries that are producing exceptionally juicy IPA’s are not utilizing german LODO methods.

6

a very small brewery here in northern California that is producing award winning Juicy IPA’s batch sparges and follows absolutely zero LODO principles. I couldn’t agree more with you.

7

Never called them “German LODO methods”…

I specifically said Low oxygen method. That would be dryhopping with active yeast present (a low oxygen method as the yeasts can consume the oxygen). As biotransformation is needed in these styles. Are you denying that?

8

why not just say "dryhop at high krausen bud?

9

that’s a little more clear and helpful than “all about low oxygen” don’t you think?

10

Because “bud” thats part of a low oxygen method…

11

its also part of plain ole brewing for us amateur hobbyists.

12

Don’t you tire of stirring the pot?

There was ZERO negativity in the response concerning dryhopping methods.

You’ve now derailed another thread because you are perpetually butthurt.

13

I agree with your disagreement.

14

correcting misinformation and disagreeing with a member is “stirring the pot”? I’d say calling someone “perpetually butthurt” might be a little more pot stirring my friend. All the best, just trying to help this fella make a juicy beer.

15

And I’m about to drop the hammer.  Bryan’s response could certainly have been clearer.  It’s as if low O2 is the answer fore everything, even if it obscures the real answer.  But that’s my opinion.  Please, let’s all keep it civil.

16

I am agreement, Low oxygen is the answer for everything!  8)

17

I disagree.  It is not the answer for easy, fun brewing.

18

I for one have gotten tone deaf to this LODO thing.

19

I assume most people have seen it already, but this week’s Brulosophy experiment was biotrasformation vs. standard dry hop in the context of NEIPA.

20

He’s sees first hand what dry hopping and oxidation can do… You can clearly see(SRM change) the oxidation in the “normal” dry hopped batch.