Bramstoker17
Well-Known Member
So I've brewed a number of New England/Northeast pale ales and my DIPA specifically I've brewed 6 times prior. Each time I feel like I'm getting closer and closer to achieving exactly what I'm looking for. I feel like I finally have the malt bill and types of hops locked in, I'm just toying with the hop schedule.
There's no way to get around the fact that these beers take a boat load of hops, but I'm trying to figure out where the hops are best used to I can cut down where they aren't as necessary. I'm torn between these two schedules. The first uses a bit more hops in the boil, and a close to equal hop stand and dry hop. Its pretty close to what I've done so far just with a smaller bittering charge:
.5 Apollo at 60
1 oz Citra, and 1 oz Mosaic at 10
2oz Citra, 2 oz Mosaic, 1 oz Amarillo Hop stand at 180 degrees for 45 min
2 oz each Citra, Mosaic, and Amarillo split into two dry hops
My second schedule looks like this, just using Apollo in the boil, cutting the whirlpool hops down just slightly, and adding an even bigger dry hop.
.5 Apollo at 60
1.5 oz Apollo at 10
2oz Citra, 2 oz Mosaic at 180 degrees for 45 min
3 oz Citra, 3 oz Mosaic, and 2oz Amarillo split into two dry hops
So here's the real question. In New England style pales, are the dry hops or the hop stand hops where you get most of the good stuff? I've seen recipes where the hop stand hops are greater in quantity than the dry hop, I've seen recipes where there's 10 oz of dry hops, and I've seen them around equal. The Trillium clones I've seen, with info contributed by their brewer, has a smaller than I expected whirlpool addition and almost all flavoring hops used in massive dry hop additions.
So which schedule looks better? Whats the bigger deal, the dry hop or the whirlpool, or are they equally important in this style of beer?
There's no way to get around the fact that these beers take a boat load of hops, but I'm trying to figure out where the hops are best used to I can cut down where they aren't as necessary. I'm torn between these two schedules. The first uses a bit more hops in the boil, and a close to equal hop stand and dry hop. Its pretty close to what I've done so far just with a smaller bittering charge:
.5 Apollo at 60
1 oz Citra, and 1 oz Mosaic at 10
2oz Citra, 2 oz Mosaic, 1 oz Amarillo Hop stand at 180 degrees for 45 min
2 oz each Citra, Mosaic, and Amarillo split into two dry hops
My second schedule looks like this, just using Apollo in the boil, cutting the whirlpool hops down just slightly, and adding an even bigger dry hop.
.5 Apollo at 60
1.5 oz Apollo at 10
2oz Citra, 2 oz Mosaic at 180 degrees for 45 min
3 oz Citra, 3 oz Mosaic, and 2oz Amarillo split into two dry hops
So here's the real question. In New England style pales, are the dry hops or the hop stand hops where you get most of the good stuff? I've seen recipes where the hop stand hops are greater in quantity than the dry hop, I've seen recipes where there's 10 oz of dry hops, and I've seen them around equal. The Trillium clones I've seen, with info contributed by their brewer, has a smaller than I expected whirlpool addition and almost all flavoring hops used in massive dry hop additions.
So which schedule looks better? Whats the bigger deal, the dry hop or the whirlpool, or are they equally important in this style of beer?
