I have tried now 6 recipes, of my own, and I’m really struggling with getting a huge aroma without the bitterness. So it comes to the question, for those of you that brew these juice box ipas what is your hop schedules?
I don’t brew those, but I’ve been getting huge aroma and flavor lately by using cryo hops in a 120F whirlpool.
This is a Bissell Brothers Swish clone that I’ve brewed several times and people seem to love:
Ingredients:
Amt Name Type # %/IBU
12 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 1 75.0 %
1 lbs 8.0 oz Pale Ale Malt 2-Row (Briess) (3.5 SRM) Grain 2 9.4 %
1 lbs 8.0 oz Wheat, Flaked (1.6 SRM) Grain 3 9.4 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 4 6.3 %
0.14 oz Apollo [18.50 %] - Boil 60.0 min Hop 5 9.8 IBUs
1.00 oz Mosaic (HBC 369) [12.40 %] - Boil 10.0 m Hop 6 9.8 IBUs
1.00 oz Simcoe (2009) [11.60 %] - Boil 10.0 min Hop 7 9.1 IBUs
3.00 oz Citra [12.70 %] - Steep/Whirlpool 30.0 Hop 8 42.9 IBUs
3.00 oz Mosaic (HBC 369) [12.40 %] - Steep/Whirl Hop 9 41.9 IBUs
1.00 oz Simcoe (2009) [11.60 %] - Steep/Whirlpoo Hop 10 13.1 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) Yeast 11 -
1.00 oz Apollo [18.50 %] - Dry Hop 7.0 Days Hop 12 0.0 IBUs
1.00 oz Citra [12.70 %] - Dry Hop 7.0 Days Hop 13 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.40 %] - Dry Hop 7.0 Hop 14 0.0 IBUs
1.00 oz Simcoe (2009) [11.60 %] - Dry Hop 7.0 Da Hop 15 0.0 IBUs
2.00 oz Citra [12.70 %] - Dry Hop 3.0 Days Hop 16 0.0 IBUs
2.00 oz Mosaic (HBC 369) [12.40 %] - Dry Hop 3.0 Hop 17 0.0 IBUs
1.00 oz Simcoe (2009) [11.60 %] - Dry Hop 3.0 Da Hop 18 0.0 IBUs
Are you fermenting under pressure?
I brew NEIPAs fairly regularly, and I’ve settled on a rather simple hop regime that nonetheless gives me huge flavor and aroma. Most of this comes from a HUGE dry-hop charge (the rate I use is 4-5 lbs/bbl) after fermentation is completely finished. On the hot side, I only hop at flameout for a 20-min steep to extract some bitterness, using of course juicy NEIPA hops. All the other hoppiness comes from the huge dry hop charge, which I leave for 4-5 days. I’ve experimented on the hot side with, after the flameout charge, lowering the temp to <180 for another 20-min steep addition, and I’ve also experimented on the cold side with a high-krausen addition (or just after HK) in addition to my standard post-ferm addition. But I don’t think the return on these other additions pays off enough. Definitely diminishing returns, and the yield loss is big. Using a rate of 4-5 lbs/bbl for dry hopping, expect a keg yield of only about 60% of what you knocked out. Happy NEIPAing!
I am not
Denny what is the amount of cryo that you use?
I brew a lot of these. My standby recipe:
6.5 gallons post boil
1.060 gravity
1318 or Conan Yeast
80% Base Malt ( I go 50/50 Rahr 2 Row/Golden Promise)
12.5% Flaked grains
5% White Wheat
2.5% Honey Malt
Hops =
1/2 ounce warrior at 60 minutes
6 ounces after chilling has started and temp has dropped into the 160 range or so
***** 3 ounces Citra, 2 ounces Mosaic, 1 ounce Galaxy
6 ounce dry hop on day 2-3 during active fermentation
***** 3 ounces Citra, 2 ounces Mosaic, 1 ounce Galaxy
Lots of care in regard to oxygen pick up along the way.
Water = 100% RO, 125:125 on the chloride/Sulfate. Shooting for mash pH around 5.35 or so.
Around day 12 I keg
More details linked here… basically post #1418 version… although, I now simplify things as outlined above in regard to hopping.
Without checking my notes, it seems like maybe 1.5-2 oz. in that particular beer.
All of our hops go in at whirlpool (4oz Mosaic, 4oz Calypso, 4oz Amarillo). And then we did 8oz Glacier, 8oz Calypso, 8oz Azzaca for dry hops. 14 gallon batch. Super hazy. Super Juicy.