I’ve given up writing recipes with more than one new-to-me hop variety. When the beer is ready, I don’t know which one to credit (or blame). Only a handful of varieties are able to carry an IPA alone, so I often avoid SMaSH recipes too. I’d heard good things about Denali (aka Nuggetzilla, 06277), specifically that it contributes big-punchy pineapple. That didn’t seem like what I wanted as the only aroma in an IPA though, rather it struck me as a nice combination with a couple of my favorites: Simcoe and Citra! If the beer isn’t good, I’ll know who to blame. I have a pound of Cashmere in the freezer waiting for similar treatment in another batch of NEIPA.
For hop-timing, I changed things up slightly. Usually right at flame-out I add a big dose that I whirlpool 30 minute to impart the mouth-filling flavor that supports the aroma from dry hopping. In this case though, Scott talked me into adding some of the hops right as I started chilling. Quick chilling was a big emphasis for hoppy beers when I started brewing. In 2012 I transitioned to the hop-stand/whirlpool which immediately improved the character of my hoppy beers. Since then I have occasionally dabbled in splitting additions, but have mostly settled on the single large dose without pre-chilling. Scott mentioned that while researching his book-in-progress (The New IPA) he’s read studies that suggest that the concentration of certain aromatics peak almost instantly. The question is, are during-chilling additions the most effective way to impart aroma, or are dry hops accomplishing that goal more effectively?
I also wanted to trial Hazy Daze (which The Yeast Bay just “promoted” to full production). This is a three-strain blend intended for hazy IPAs which they say contributes “peach, apricot, nectarine and grapefruit citrus esters.” I thought it might be related to the three dried-yeast blend I used, but from the taste there aren’t noticeable phenols or nearly the banana or bubblegum it produced. For the rest of the wort I pitched London III, as a control.
Next NEIPA in the pipeline will be a fresh batch of Cheater Hops: Citra Galaxy to pour at the Maryland Craft Beer Festival on 5/12 in Frederick!
why not look here London III
go to this website Smell – When it was first tapped it was pineapple juice, and not much else. Not artificial or objectionable, but assertive. It was the first thing I smelled, and the first thing my sister-in-law said when she tried an uncarbonated sample. While that character is still present it has mellowed, melding with the Citra into an interesting mix of orange, melon, and pineapple.
Appearance – Hazy glowing body. I’m sure a few readers will complain that it isn’t milky enough… I’m just too good of a brewer! Or we can blame the oat flour… I don’t want murky, muddy, or yeasty. Head and lacing are nice, despite the lack of Chit malt and hop extract.
Taste – The pineapple is the signature character, but it finishes all Citra-melon. A touch of hoppy-resin helps and present bitterness to balance the fruit. It is juicy, but not a juice-bomb. Malt is subdued, just a slight fullness in the middle. Not distinctly oaty. Solid bitterness, balanced by a fair sweetness.
Mouthfeel – Pillowy, rounded, all the good stuff. Moderate carbonation.
Drinkability & Notes – The London III lets the hops speak. Not nose-in-the-hop-bag, but they retain their essence. The Denali has some of the same notes I associate with Sacch Trois (pineapple and a little sweaty), I think together they’d be too much.
Changes for Next Time – I might back Denali down to 1/3 of the hop blend with this yeast, but it is really fun as is. Denali could go nicely with the banana of a hefeweizen strain. Not something I would have thought about a hop that is mostly Columbus and Nugget parentage.
Smell – This half is somewhat less varietal, more citrus (tangerine) and less pineapple. It isn’t as obviously “hoppy” with more yeast-hop melding. I don’t get anything extra special from the addition of hops during the chill, but then it is hard to know what to look for when using a new hop. Might be a little more aromatic that my last batch or two.
Taste – Tastes drier, brighter, and more bitter than the other half. Still a relatively restrained bitterness compared to some NEIPAs. The hop flavor (citrus, pineapple, melon) is saturated throughout. Really full of flavor, and enough variety to keep me going back. Only mild sweetness, not especially rich.
Mouthfeel – Smooth, with just a hint of hop-astringency. Not quite as full as the best creamiest versions, but a bit more drinkable with the sudden warm weather.
Drinkability & Notes – Bright, hoppy, and not exactly like the typical blend of hops. The yeast helps to keep it drinkable.
Changes for Next Time – With the “alteration” to the hop character this blend seems like a great candidate for getting a citrusy hazy IPA without breaking the bank on fancy hops. I’d like to try this one in the Cheaper Hops paradigm.
Batch Size: 11.50 gal
Final pH: 4.61/4.70
Brewhouse Efficiency: 68%
Boil Time: 75 mins
Mash In – 45 min @ 154F
1.00 oz Denali (Pellets, 14.00% AA) @ 15 min
1.00 oz Simcoe (Pellets, 13.20% AA) @ 15 min
3.00 oz Denali (Pellets, 14.00% AA) @ Flame-out (30 min whirlpool)
3.00 oz Simcoe (Pellets, 13.20% AA) @ Flame-out (30 min whirlpool)
2.00 oz Denali (Pellets, 14.00% AA) @ 180F (rapid chill)
2.00 oz Simcoe (Pellets, 13.20% AA) @ 180F (rapid chill)
6.00 oz Citra (Pellets, 12.40% AA) @ Dry Hop Day 3
6.00 oz Denali (Pellets, 14.00% AA) @ Dry Hop Day 3
4.00 oz Citra (Pellets, 12.40% AA) @ Keg Hop
4.00 oz Denali (Pellets, 14.00% AA) @ Keg Hop
19 g Calcium Chloride
15 g Gypsum (Calcium Sulfate)
5 tsp Phosphoric Acid 10%
1 Whirlfloc Tablet @ 5 mins
Mashed with 9 gallons filtered DC tap and 6 gallons of distilled. pH 5.45 with 3 tsp phosphoric, so added 2 tsp more.
Lost a gallon of wort not closing the kettle valve before the transfer started… spraged with an extra gallon to make up for it and extended the boil.
Added first dose of whirlpool hops at flame-out. After 30 minutes naturally cooled to 180F. Dumped the first dose of hops, started the chiller and added the next dose to the spider for better contact.
Chilled to 67F, shook to aerate, pitched yeast. Both were packaged mid-January. No starter.
Left at 66F to ferment. Beer temperature 65F up to 67F by day 3.
3/21/18 Dry hopped both with 3 oz each of Citra and Denali. Still good krausens.
3/30/18 Kegged each with 1.5 oz of table sugar boiled in water and 1 g of CBC-1 without rehydration. Left at room temperature to carbonate. Under-primed to avoid the over-carbonation issues with Cheater Hops v1.
1318 FG = 1.014 (not enough beer left over to measure Hazy Daze).
4/3/18 Moved both to 38F. No apparent over-carbonation (thanks to no Mosaic?), if anything lower than expected.
4/13/18 Measured FG after warming decarbonating samples.