"Dank" IPA recipe

[slym2none]

Nelson Sauvin seems to be pretty "dank" when used in the dry-hop. The Alpine Golden Rye made with Nelson is dankity-dank-dank.

 

[m00ps]

Nelson Sauvin seems to be pretty "dank" when used in the dry-hop. The Alpine Golden Rye made with Nelson is dankity-dank-dank.

Yeah, depending on harvest year and just how fresh the actual beer is, Nelson can be super dank IME. I've had several commercial nelson based (or maybe all nelson, I dunno, it was in the title) beers that were very resiny and stanky mmmm

 

[Queequeg]

I bottled earlier this week, didn't get much dank aroma, lots of pineapple and citrus. Had a quick taste, it nice but I'm not sure about amber malt in a IPA.

 

[Yesfan]

So time to feedback from the Coors light hops experiment.

Just to recap on the method. To each bottle I added approximately 3 pellets of a single variety and resealed. I then stored them at room temp for 2 days periodically inverting to mix and re-suspend to hop material. I then cold crashed each bottle in my fridge for 24 hours.

For two varieties I had to use leaf (simcoe and galaxy) and because I was too lazy to weigh the leaf I just guessed what would be similar to three pellets in terms of mass. The limitation with leaf hops is the what you can get in the neck of the bottle without it foaming and overflowing.

Oxidation is not a issue with this method because the head space is immediately purged by escaping CO2 when the hops are added.

14 bottles where prepared in total, 7 hop varieties each performed in duplicate.

The hops were poured into a plastic pint glass through a tea strainer one at a time and each inspected for aroma and then tasted. Before preceding to the next. After which combinations which seemed appealing where then blended, the objective of which was to produce a drinkable "dank" style IPA....

Hope my questions aren't off topic, but how do you recap the Coors Light Bottles? Aren't they twist offs? And for the 2 days at room temp, does the beer go flat with the inverting to mix up the hops?


Thanks. Interesting topic to read too!

 

[pythonaut]

Just as a general addition to this thread (not having read it all):

I recently attempted a "Dank" IPA. Of the hops considered "Dank", my LHBS really only had Columbus and Apollo. My recipe was something like:

2.5 Gallons, partial mash:

Malt:
3 lb Pilsener LME
2 lb Pale malt
.25 lb Victory
.25 lb Munich 10L

Yeast: US-05

This ended up being ~6% ABV, though I don't have the measurements on me.

Hops:
60m Bravo, bittering to ~45 IBUs.
Flame Out: Columbus, 1 oz
Flame Out: Apollo, 2 oz
Dry Hop: Columbus, 1 oz - 7 days
Dry Hop: Apollo, 2 oz - 7 days

As you can see, I used over 6 ounces of "Dank" hops for a 2.5 gallon batch, so the equivalent of 12 ounces for 5 gallons.

The result? A totally drinkable beer that reminds me nothing of "Dank". The beer is definitely herbal, but in a spicy/earthy/generically hoppy way, not at all like the smell of marijuana. I can also see some people reading this smell as oniony or garlicky, though I found this to be quite pleasant. From what I can tell, there are absolutely no fruity flavors, though there may be a slight hint of citrus.

The aroma of the beer is also pretty subdued for what I would expect out of 12 ounces of hops. If you had said that this beer had three ounces of hops, or less, I would believe you. I think, in general, Apollo seems to be a fairly mild hop for aroma/flavor.

Anyway, it did turn out to be a pretty damn tasty beer, regardless, just not at all what I was shooting for. The beer itself is something good enough to brew again, but I can't see myself spending all that cash on hops for such a muted aroma and flavor.