Brewinator
Well-Known Member
Yeah, gotta love Vinnie, arguably the best DIPA on earth, and he has an open-source recipe for it.
Interesting about the cold and hot dry hops. But that still doesn't explain how he avoids grassiness.
One thing I do believe, is there are 5 or 10 bad IPAs out there for every good one. And only Longhammer () is in grocery stores ATM. So I see IPAs as a real growth area for breweries. If/when the mass market starts getting a taste for hops, we should see a lot more varieties hit the shelves.
For now, since I can't afford to wantonly chug Pliny at $5/17oz, I need to BYO!
Interesting about the cold and hot dry hops. But that still doesn't explain how he avoids grassiness.
One thing I do believe, is there are 5 or 10 bad IPAs out there for every good one. And only Longhammer () is in grocery stores ATM. So I see IPAs as a real growth area for breweries. If/when the mass market starts getting a taste for hops, we should see a lot more varieties hit the shelves.
For now, since I can't afford to wantonly chug Pliny at $5/17oz, I need to BYO!
Vinnie is always willing to talk to us homebrewers and answer questions. One time we sat down and he talked the whole process of Pliny from start to finish. From what I remember he uses 2 row and Carapils with very light crystal 15L and quite a bit of sugar. He prefers to mash low as he likes it to dry out. CZT hops are a must. He also dry hops warm and cold because they contribute different flavors at different temps.