Grassy IPA? Palisades

[BrewByBerg]

Hey guys,

For my next ipa I am looking to make it have a flavor profile of somewhat grassy. Kinda like the grassy taste stone enjoy by has. There is also a beer at Bootleggers brewery in fullerton California called lupulin thrill, it is brewed with warrior, Columbus and palisades hops.

If anyone has experience with these hops or could help suggest a hop schedule that would be awesome. I'm assuming they use warrior for bittering and Columbus/palisades for flavor, emphasis on the palisades.

Thanks in adance!

 

[reed1911]

Dry hop with Bermuda perhaps? No really, I've never gotten a grassy taste from hops, however I've been lead to believe that the US Columbus, cascade, and other "C" hops will do it. After many batches of IPA's with those hops even with long 3+ week dry hop schedule I just don't taste grass. Could be my luck, could be my taste buds.

 

[Bigelow92]

Dry hop with lots of palisades and leave in a min of 7 days. Be very careful with the Columbus, its powerful stuff. In addition to grassy you will see a lot of spicyness in a black peppery way. Have fun man, good luck and report back with how it tastes! What yeast are you using?

 

[BrewByBerg]

Dry hop with lots of palisades and leave in a min of 7 days. Be very careful with the Columbus, its powerful stuff. In addition to grassy you will see a lot of spicyness in a black peppery way. Have fun man, good luck and report back with how it tastes! What yeast are you using?

I only bought half a pound of palisades, do you think that'll be enough? How many oz are you thinking for dry hopping/boil? And I'm not sure which yeast, I've heard people do clones of stone enjoy by with white labs 007 English yeast. Might use California Ale Yeast. What do you think?
But do you know what I'm talking about with the grassy taste in enjoy by? It's like a really crisp, great tasting bite of grass.

 

[reed1911]

Normal dry hop is 1oz for 5gal (19L). 2oz max as beyond that you are not adding anything compared to the amount of hops used. I'd opt for 1/2 oz of Magnum or Warrior for 60 as the bittering hop, then 1oz at 30, 15, and flameout with the Palisades and 1oz dry hop.

 

[Bigelow92]

Normal dry hop is 1oz for 5gal (19L). 2oz max as beyond that you are not adding anything compared to the amount of hops used. I'd opt for 1/2 oz of Magnum or Warrior for 60 as the bittering hop, then 1oz at 30, 15, and flameout with the Palisades and 1oz dry hop.

I dunno. Stone is notorious for throwing like 5 oz of whole cones in multiple times on the dry hop. Most likely not the case for Enjoy By, but I have a suspicion that the character you are talking about is accentuated by the fact that they don't "dry-hop" enjoy by per-se... They "wet hop" it, as in they pick the cones off the plant and throw them in the beer the same day. This gives the beer a ton of grassy planty-ness. And not to mention orders of magnitude times the amount of essential oils that account for the characteristic aroma.

Palisades is a great hop, I've used it before in IPAs and pale ales, but I have tasted it in numerous styles. Enjoy By had a necessary fruitiness to it that I don't know if wht you've got will bring that to the table. (I've never even given burmuda a whiff.) and palisades has a distinct peppery-ness to it that you should be aware of.

Maybe throw a little something fruity in the flameout and dry hop. Be VERY careful if you use citra. I had a massive bag and literally busted up like two pellets in the secondary of the last 4 beers and I might as well have used base grain and citra. It completely dominated the flavor and I had a honeydew-grapefruity ESB and a tropical pilsner, neither of which I was looking for. The Northwest a, B, and C's hops will be good for a resiny backbone if that's what you want. If you want it light, bright, and fruity then leave em alone and use a clean bitterer at 60 (or 90) and move to other hops.

I know cascade and palisades enjoy each others company, and cascade will lend a little perfumey fruitiness in the flavor section, And certainly in the dry hop.

Ive got a couple bags of Nelson Sauvin sittin in the fridge that I've been meaning to use. They've been described as tropical fruit / mango, melon. But I would issue the same warning with them as I would with citra. I honk they're like 11% AA and so they're oil content is gunna be thru the roof.

Just remember, subtlety is the better part of flavor and hops are POWERFULL ingredients. Don't be afraid to add 0.13 oz at 17 min and 42 seconds, or something weird like that. Sometimes that's what makes the est beer and definitely keeps other people from copying.

 

[BrewByBerg]

I dunno. Stone is notorious for throwing like 5 oz of whole cones in multiple times on the dry hop. Most likely not the case for Enjoy By, but I have a suspicion that the character you are talking about is accentuated by the fact that they don't "dry-hop" enjoy by per-se... They "wet hop" it, as in they pick the cones off the plant and throw them in the beer the same day. This gives the beer a ton of grassy planty-ness. And not to mention orders of magnitude times the amount of essential oils that account for the characteristic aroma.

Palisades is a great hop, I've used it before in IPAs and pale ales, but I have tasted it in numerous styles. Enjoy By had a necessary fruitiness to it that I don't know if wht you've got will bring that to the table. (I've never even given burmuda a whiff.) and palisades has a distinct peppery-ness to it that you should be aware of.

Maybe throw a little something fruity in the flameout and dry hop. Be VERY careful if you use citra. I had a massive bag and literally busted up like two pellets in the secondary of the last 4 beers and I might as well have used base grain and citra. It completely dominated the flavor and I had a honeydew-grapefruity ESB and a tropical pilsner, neither of which I was looking for. The Northwest a, B, and C's hops will be good for a resiny backbone if that's what you want. If you want it light, bright, and fruity then leave em alone and use a clean bitterer at 60 (or 90) and move to other hops.

I know cascade and palisades enjoy each others company, and cascade will lend a little perfumey fruitiness in the flavor section, And certainly in the dry hop.

Ive got a couple bags of Nelson Sauvin sittin in the fridge that I've been meaning to use. They've been described as tropical fruit / mango, melon. But I would issue the same warning with them as I would with citra. I honk they're like 11% AA and so they're oil content is gunna be thru the roof.

Just remember, subtlety is the better part of flavor and hops are POWERFULL ingredients. Don't be afraid to add 0.13 oz at 17 min and 42 seconds, or something weird like that. Sometimes that's what makes the est beer and definitely keeps other people from copying.

Here's my thoughts on the hop schedule.

1oz Warrior @60
1oz Palisades @30
.5oz Columbus @30
1oz Palisades @15
1oz Palisades @1
.5oz Columbus @1
2oz Dry Hop Palisades

Is that too much columbus? According to Beer Smith im at 67IBUs Do you still think I should add a fruity hop?

 

[BrewByBerg]

Here's my thoughts on the hop schedule.

1oz Warrior @60
1oz Palisades @30
.5oz Columbus @30
1oz Palisades @15
1oz Palisades @1
.5oz Columbus @1
2oz Dry Hop Palisades

Is that too much columbus? According to Beer Smith im at 67IBUs Do you still think I should add a fruity hop?

I added more hops NEW SCHEDULE

1oz Warrior @60
1oz Palisades @30
.5oz Columbus @30
1oz Palisades @15
1oz Palisades @10
1oz Palisades @0
.5oz Columbus @0
2oz Dry Hop Palisades @7 days
1oz Dry Hop Columbus @7 days

 

[Bigelow92]

I would cut either your 15 or 10 palisades add, but that's my personal taste. IBU readings can be a little deceptive. If you've ever had Dales pale ale, that's about a 60 IBU beer but our perception of the hop flavor is MUCH less than other 60 IBU beer because others do more dry hopping and late additions.

Without knowing your grain-bill or FG, I'm guessing that the flavor profile will be dominated by a distinct earthy / spicyness. I think the Columbus will mix well with the palisades but its floral components will ambient and in the background.

A fruity hop could be quite nice, but I would definitely go with a more subdued, citrusy hop as opposed to an all out tropical fruit hop though both could be very nice.

Cascade would be my personal choice, at 10 or 15 and I would remove both of those palisade additions.

Citra or maybe Pacific Jade would be my choices for fruity hops, but with both I would be gentle, since citra can be as high as 14% AA and PJ gets about that high too.

Whatever you choose let us know how it comes out!

 

[hehawbrew]

I just made a Citra Only IPA. 5 gal. Dry hopped an ounce of Citra. I got that grassy taste, almost a little too grassy.

Amazing aroma tho!

 

[dcp27]

I dunno. Stone is notorious for throwing like 5 oz of whole cones in multiple times on the dry hop. Most likely not the case for Enjoy By, but I have a suspicion that the character you are talking about is accentuated by the fact that they don't "dry-hop" enjoy by per-se... They "wet hop" it, as in they pick the cones off the plant and throw them in the beer the same day.

not sure where u got this info, but enjoy is most definitely dry hopped with nelson sauvin & galaxy (1# each/bbl). seeing as to how they'd only be able to do it once per year if it were wet hopped, i think you got some misinformation

I honk they're like 11% AA and so they're oil content is gunna be thru the roof.

AA's have nothing to do with oil content.