NEIPA continues to grass

[Kinnick21]

My NEIPAs just continue to be slightly off over and over no matter my hop adjustments. The latest iteration had a whirlpool at 165, and dry hops for 6 days, still grassy. I use pellet hops from yakima. What other reasons could I be missing?

 

[bobeer]

how many oz's are you using in each addition? I read that yakima have a mild aroma with pine and lemon so maybe that's why it tastes grassy in large amounts; which is what you have to use with the NEIPA style. Have you tried any other hops or just the yakima?

From my experience grassy flavors usually come from dry hopping for too long but in this case that doesn't seem to be the case. Maybe it's just the amount combined with the hop variety.

 

[VirginiaHops1]

how many oz's are you using in each addition? I read that yakima have a mild aroma with pine and lemon so maybe that's why it tastes grassy in large amounts; which is what you have to use with the NEIPA style. Have you tried any other hops or just the yakima?

From my experience grassy flavors usually come from dry hopping for too long but in this case that doesn't seem to be the case. Maybe it's just the amount combined with the hop variety.

You read that all YVH hops have a mild pine and lemon flavor, regardless of varietal? Can you cite the source? I've never heard or experienced that.

OP, post your entire recipe/process

 

[bobeer]

You read that all YVH hops have a mild pine and lemon flavor, regardless of varietal? Can you cite the source? I've never heard or experienced that.

OP, post your entire recipe/process

Pretty sure it was the gold variety.... Brooklyn Brew shop described it as mild, with lemon zest and pine...

FWIW... "produced by the union of Cluster hops and a wild Slovenian male. Consequently, it boats the same citrusy, grapefruity characteristics of that all-American staple, tempered by a smooth, high-farnesene mildness reminiscent of noble hops from the European father."

 

[kh54s10]

Pretty sure it was the gold variety.... Brooklyn Brew shop described it as mild, with lemon zest and pine...

FWIW... "produced by the union of Cluster hops and a wild Slovenian male. Consequently, it boats the same citrusy, grapefruity characteristics of that all-American staple, tempered by a smooth, high-farnesene mildness reminiscent of noble hops from the European father."

Yakima Valley hops is a hop farm and distributor. I know of no variety that is just called "gold". You would have to be more specific with what variety it is since they sell almost everything available. Most hops are a union of one or more types of plants. And there are new ones every year. There is also a little difference in a hop character from one growing season to another.

 

[RPh_Guy]

Yakima is a place, a valley in Washington that produces 75% of US hops.

Yakima Valley Hops is a hop supplier, located in that place.

Yakima Gold is a hop variety.

 

[kh54s10]

Yakima is a place, a valley in Washington that produces 75% of US hops.

Yakima Valley Hops is a hop supplier, located in that place.

Yakima Gold is a hop variety.

Interesting, I went to YVH and stopped scrolling when I went past G for gold. I went back and it is interesting that it seems YVH does not have Yakima Gold.....

 

[bobeer]

Yakima is a place, a valley in Washington that produces 75% of US hops.

Yakima Valley Hops is a hop supplier, located in that place.

Yakima Gold is a hop variety.

Totally get the differences haha.

All I did was google 'yakima hop profile' and clicked the first link which was from https://brooklynbrewshop.com/blogs/themash/hop-profile-yakima-gold

Everything else wants to talk about warrior hops, or the valley, or the distributor.

 

[kh54s10]

My NEIPAs just continue to be slightly off over and over no matter my hop adjustments. The latest iteration had a whirlpool at 165, and dry hops for 6 days, still grassy. I use pellet hops from yakima. What other reasons could I be missing?

how many oz's are you using in each addition? I read that yakima have a mild aroma with pine and lemon so maybe that's why it tastes grassy in large amounts; which is what you have to use with the NEIPA style. Have you tried any other hops or just the yakima?

From my experience grassy flavors usually come from dry hopping for too long but in this case that doesn't seem to be the case. Maybe it's just the amount combined with the hop variety.

Pretty sure it was the gold variety.... Brooklyn Brew shop described it as mild, with lemon zest and pine...

FWIW... "produced by the union of Cluster hops and a wild Slovenian male. Consequently, it boats the same citrusy, grapefruity characteristics of that all-American staple, tempered by a smooth, high-farnesene mildness reminiscent of noble hops from the European father."

The confusion comes from not correctly naming the hop used. Since "from Yakima" leads us to Yakima Valley Hops who grow and sell many different hops we really don't know at the time of these posts what hop was used. '

Then the reply with just "Yakima" doesn't describe which hop was used.

Then the reply that says "gold variety" without putting it together with Yakima we still are unsure of what hop is being used.

After more replies, and having to "put 2 and 2 together". we find out this is referring to Yakima Gold. But it is unclear up to this point.

Actually, since the OP hasn't responded all we know is that he gets grassy flavors and used hops "from Yakima". We still don't know what variety.

 

[Kinnick21]

I meant hops from Yakima valley hops (supplier).

My apologies, been caught up with busy life lately and appreciate the help. Here is a very close approximation to the brews I speak of as I have been playing with alterations to try to fix:

8lbs pilsner
5 lbs malted oat
5 lbs flaked oat

4 oz Vic secret whirlpool
4 oz galaxy whirlpool
4 oz Ella 6 day
4 oz galaxy 6 day

Whirlpool at 165
Mash at 152 for 30 and 154 for 60

In latest used dry hop blend from imperial. Have used 1318 and barbarian to same effect.

 

[bracconiere]

i'm not an expert at NEIPA, but i have brewed a couple batches with 100% oat malt....maybe a protein rest at ~128f? my oat beers smelled creamy while boiling, but tasted grassy in the glass...wish i would have done a protein rest....

 

[marc1]

What's your water profile, fermentation temperature, and methods of limiting oxygen exposure after pitching?

 

[marc1]

What is it about the beer that is off?

Also, 55% oats seems like a lot. Have you tried a more traditional neipa malt bill?