merman IPA

[fluketamer]

just tried this last night . its a really great beer. intense aroma, not too bitter and 5.8 abv so you can have more than one and not fall down.

i want to make something like this but am scared. i have lagers, kolsch and stouts down so i think i can make a hop foraward ale. just not sure i can do a hazy IPA.

so i am going to start small.

i was thinking a citra session pale ale with maybe a bigger dry hop but can anyone reccomend an easier to brew citrus or tropical hop forward pale that is kind of reliable?

or should i stay in my lane?

 

[marc1]

Go for it if you want! You can make it however you want.
Be aware that for hoppier beer, managing cold side O2 exposure seems to be the key to having long-lasting hop aroma and flavor.

Everything will be your preferences, but here's a starting point for building your recipe (I'm sure someone else will be along to offer something completely different ):

For a session pale ale, maybe something like 3.5-5% ABV
Mostly regular 2 row with 5-20% specialty grains like wheat malt, munich malt, or golden naked oats
For an example maybe 10% wheat malt and 5% golden naked oats
Mash higher for lower ABV beers, maybe 158F
I like 40-45 IBUs, but would go lower for something on the low end of the ABV
Citrusy hops could be classics like cascade and centennial, and/or a modern classic like citra that has tropical aromas as well.
Use maybe 0.5 oz/gallon combined of cascade/centennial throughout the boil to get your IBUs and some flavor, then a whirlpool of 0.25-0.5 oz/gallon citra or citra mixed with the others. Then after fermentation has finished, soft crash to 50F for a couple days, raise to 60F and do a 0.5oz/gallon or so dry hop of citra for a day or so, cold crash for a day or 2 and package.

 

[fluketamer]

thanks so

so something like
9 lbs 2 row
1 lb wheat
.5 lb golden nake oats

60 min 158 mash


60 min boil
1 oz centenial 10 AA at 30 mins
.5 oz cascade 7 AA at 10 mins
.5 oz cascadw 7 AA at 5 mins
2 oz citra whirpool 165 degrees for 30 mins.
then 2 oz dry hop

i like bry 97 yeast and will likely use that

dry hopping is the issue for me.

i can do this in a fermzilla
or a 20 liter oxebar.

i guess i could open it at high kreusen,
or try magnets,
or rack to another purged oxebar with the pellets in there.

 

[marc1]

thanks so

so something like
9 lbs 2 row
1 lb wheat
.5 lb golden nake oats

60 min 158 mash


60 min boil
1 oz centenial 10 AA at 30 mins
.5 oz cascade 7 AA at 10 mins
.5 oz cascadw 7 AA at 5 mins
2 oz citra whirpool 165 degrees for 30 mins.
then 2 oz dry hop

i like bry 97 yeast and will likely use that

dry hopping is the issue for me.

i can do this in a fermzilla
or a 20 liter oxebar.

i guess i could open it at high kreusen,
or try magnets,
or rack to another purged oxebar with the pellets in there.

That looks good to me! What are you planning for approximate ABV?

Obviously less O2 is best, but do the best you can with the dry hop. That's not a massively hoppy beer so shouldn't be as sensitive as a big NEIPA. Can you purge the headspace with CO2 after opening to add dry hops?

 

[fluketamer]

Yes I could. That would be easier then magnets.

I’ll open it up dump them in then purge. Thanks.

 

[hottpeper13]

I put the dry hops in the fermenter then rack the cool wort on top, no O2, no hop creep and after 3 weeks in primary the hops are all on the bottom.

 

[fluketamer]

I put the dry hops in the fermenter then rack the cool wort on top, no O2, no hop creep and after 3 weeks in primary the hops are all on the bottom.

do you mean you dry hop at day 0 for 21 days? this seems extreme but i know this isnt your first rodeo so i will prolly try it. it is obviously much easier than all the other methods. how cool is your wort when you rack? and i am assuming its pellet hops.

 

[hottpeper13]

My wort is below cold break temp of 70* or less. This method was inspired by the Dip Hop method i read a paper on in the MBAA tech bulletin. There they rack 180* wort onto of hops in the SS FV while whirlpooling, about 30 min. The cool wort is pumped into the FV and fermented till completion. Because I use a PET fermenter I rack cool wort.
I get no grass or veg at all. The weird thing is the bio transformation changes some of the terpines from tropical to citrus and pine in hops like Citra and Mosaic,Idaho7 and Eldorado. Seems to enhanse those terpines in the 4 C's. Oh yeah, Crystal clear and no clogged popit valves.
Drinking my 4th rodeo, and not going back! Idaho7 and Eldorado made for a grapefruit / pithy that was one of my favs ever brewed.