Help saving a batch: Pineapple Express IPA

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seilenos

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I recently brewed "Pineapple Express IPA" which was the recipe used for and "American IPA" in the "Homebrew Challenge" on YouTube:

Code:
Boil Size: 7.60 gal
Post Boil Volume: 6.50 gal
Batch Size (fermenter): 6.00 gal  
Bottling Volume: 5.00 gal
Estimated OG: 1.067 SG
Estimated Color: 6.9 SRM
Estimated IBU: 57.3 IBUs
Brewhouse Efficiency: 82.00 %
Est Mash Efficiency: 88.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt              Name                                             Type          #          %/IBU         Volume      
9 lbs            Pale Malt, Maris Otter (3.0 SRM)                 Grain         1          69.2 %        0.70 gal    
4 lbs            Munich II (Weyermann) (8.5 SRM)                  Grain         2          30.8 %        0.31 gal    
1.00 oz          Columbus (Tomahawk) [16.20 %] - Boil 40.0 min    Hop           3          38.7 IBUs     -            
1.00 oz          Denali (Exp 06277) (Sultana) [13.80 %] - Boil 15 Hop           4          18.6 IBUs     -            
1.00 oz          Kohatu (sub Motueka) [6.40 %] - Steep/Whirlpool  Hop           5          0.0 IBUs      -            
1.0 pkg          Hornindal Kveik (Omega #OYL-091)                 Yeast         6          -             -
(I had to sub Motueka for the Kohatu.)

The issue is after kegging I have almost no hop aroma. Like zero.
Is it possible that the vigorous Hornindal fermentation at 98 F blew it all out the airlock?

Would tossing an ounce of Motueka into the keg help at this point?
Currently the batch tastes like OJ without the orange and only a hint of citrus.
 

RCope

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Your lack of hop aroma and flavor is due to a fundamental lack of hops :) 3 oz of hops, all hot side is not expected to give much. Especially with an OG of 1.067. I dry hop in the fermentor post fermentation, post soft crash...but a lot of people have success with dry hopping in the keg.

Perhaps 2 oz each of Motueka and Denali in the keg in a hop sack with a stainless weight suspended with unwaxed dental floss will help a bit. You could throw them in commando but you'd need a filter of some sort...

The recipe was probably designed to take advantage of the esters produced by the Kveik yeast. I would have added 2 or 3 more oz of Denali to the whirlpool below 170 degrees, and 4 oz in the dry hop if I wanted a "pineapple express" IPA. Cheers! Rick
 
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seilenos

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It's an interesting experiment in early versus late hopping. The bittering and base flavor are there (it actually tastes "sweet" like wort does pre-pitch but has an FG of 1.011) but has so little aroma.

I'm going to see what the LHBS has today and try to save via keg hopping.
 
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seilenos

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Amazing what 18 hours of keg hopping will do. Definitely coming more into balance. I try to learn something on every brew and this one is a lesson in BU/GU ratio. What tasted really sweet suddenly isn't so much any more when you pump up the bitterness.

I ended up putting in about 1.5 oz of Motueka and a stainless steel washer in a hop bag and hung it with some unwaxed floss. I went with 1.5 because I had an extra 0.5 oz in the freezer. The goal is to stay as close to the original recipe as possible first time out; trying to avoid the "This tasted horrible. No flavor. I ran out of Crystal 60 so I subbed in pilsner. 1 out of 5 stars." situation. Plus I figure I can always add more later.
 
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