Great Lakes Hops - Paradigm. First Impressions

[duffy5018]

I bought these through Hang'Em High Hops when I heard about them on a podcast a couple months back. The 6oz can has sat in my freezer, unopened for about 3 months. I was told by my wife that I needed to start using some of my hops from the deep freezer to provide room for food (what a joke!), so I decided to do a Vienna/Paradigm SMaSH-ish beer with these hops (I used a little Warrior for bittering and the last 2lbs of Maris Otter just to get rid of it).

So, it's been in the fridge and under forced carbonation for about 4 days now (since Monday). These hops taste like fruity pebbles. For real. Every time I take a sip, I'm blown away by the fruitiness. It's pretty insane.

I'm hoping that mellows a little, though. It's a little too fruity for me. It'd make a great NEIPA with some of the other tropical fruity hops (Amarillo, Cashmere, maybe Idaho Gem).

Just thought I'd share, in case anyone was thinking about buying these since I can't seem to find any info on them anywhere.

 

[duffy5018]

Oh, and here's my recipe for anyone interested:


Paradigm/Vienna SMaSH(ish)
American Pale Ale (18 2)

Type: All Grain
Batch Size: 5.40 gal
Boil Size: 6.74 gal
Boil Time: 30 min
End of Boil Vol: 6.14 gal
Final Bottling Vol: 5.00
Fermentation: Ale, Two Stage
Date: 23 Nov 2021
Brewer:
Asst Brewer:
Equipment: My equipment
Efficiency: 72.00 %
Est Mash Efficiency: 72.00 %
Taste Rating: 30.0
Taste Notes:
Ingredients

Amount​	Name​	Type​	#​	%/IBU​	Volume​
4.00 g​	Gypsum (Calcium Sulfate) Mash 60.0 min​	Water Agent​	1​	-​	-​
2.60 g​	Calcium Chloride Mash 60.0 min​	Water Agent​	2​	-​	-​
1.40 g​	Epsom Salt (MgSO4) Mash 60.0 min​	Water Agent​	3​	-​	-​
0.20 g​	Salt Mash 60.0 min​	Water Agent​	4​	-​	-​
8 lb 8.0 oz​	Vienna Malt (Weyermann) Mash (79.1%) - 3.0 SRM​	Grain​	5​	79.1%​	0.66 gal​
2 lb​	Pale Malt, Maris Otter Mash (18.6%) - 3.0 SRM​	Grain​	6​	18.6%​	0.16 gal​
4.0 oz​	Caramel Malt - 60L (Briess) Mash (2.3%) - 60.0 SRM​	Grain​	7​	2.3%​	0.02 gal​
1.00 oz​	Paradigm Boil 30 min (25.2 IBUs)​	Hop​	8​	25.2 IBUs​	-​
0.50 oz​	Paradigm Boil 15 min (8.1 IBUs)​	Hop​	9​	8.1 IBUs​	-​
0.50 oz​	Paradigm Boil 5 min (3.3 IBUs)​	Hop​	10​	3.3 IBUs​	-​
1.0 pkgs​	Safale American DCL/Fermentis #US-05​	Ale yeast​	11​	-​	-​
1.00 oz​	Paradigm 3 Days Before Bottling for 0 Days (0.0 IBUs)​	Hop​	12​	0.0 IBUs​	-​

Gravity, Alcohol Content and Color
Est Original Gravity: 1.054 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.6 %
Bitterness: 36.7 IBUs
Est Color: 6.1
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 152 cal/12oz
Mash Profile
Mash Name: Single Infusion, Medium Body, No Mash Out
Sparge Water: 3.83 gal
Sparge Temperature: 168.0 F
Mash Steps

Name​	Description​	Step Temperature​	Step Time​
Mash In​	Add 16.78 qt of water at 161.3 F​	152.0 F​	45 min​

Sparge: Batch sparge with 15.32 qt water at 168.0 F

 

[AlexKay]

I have a red rye IPA made with Paradigm and Pacific Jade that's bottle conditioning now. Looking forward to trying it.

I made a fabulous black IPA using Bergamot from Hang 'em High. It's orange. Really orange. Their website says that their testers refer to it as "O.A.F" and I believe that.

 

[duffy5018]

Nice. I didn't get that one. I have Hydra and emerald spire in the freezer I need to use. I guess Hydra is a super cool hop in that the flavors are all over the place. I think I'm going to do a pilsner with the emerald spire, though. Looks promising based on what they say on the site.

 

[bigdinosaur1337]

Pro brewer here in Michigan. I actually live about 15min from the Hang Em High fields and know the owners well. Highly recommend their stuff. Best beer I’ve brewed was an Emerald Spire Dry Hopped Lager. 100% Wyermann Pilsner, Amalyze enzyme to dry it out, 2 boil additions Emerald Spire at 10 and 5, neutral bittering hop (magnums my choice). Dry hopped with Emerald Spire. Tastes like straight white wine, intentionally brought it to a higher carb level so it’s like a Brut Wine.

Cheers!