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