New England Style IPA issues

[Leblais]

Am I reading 6oz of dry hops in 10 gallons? Way too little.
You dont need to go high as the pro but you definately want to go high enough to get enough interaction of the hops with proteins to form that thick haze complex.-----------------------------------How much do you recommend? Note that of the 6 Oz of hops I dry hopped with, 4 of those were cryo hops, which effectively are 2 times as powerful as typical hops. I assume that puts me in the 10 oz range for 10 gallons, or 1 oz per gallon of dry hopping. You think that more is needed?

Also, I whirlpooled and late hopped with another 17 ounces of hops!!! That is a TON of hops for 10 gallons, or am I just wrong? I mean, a total of 28 oz of hops in a 10 gallon batch seems excessive to me .... Correct me if I am wrong of course!

 

[Leblais]

That was difficult to see my response (above) due to my mistake of putting my response in the quote window, so here it is in an easy to see way:

How much (hops) do you recommend (for dryhopping)? Note that of the 6 Oz of hops I dry hopped with, 4 of those were cryo hops, which effectively are 2 times as powerful as typical hops. I assume that puts me in the 10 oz range for 10 gallons, or 1 oz per gallon of dry hopping. You think that more is needed?

Also, I whirlpooled and late hopped with another 17 ounces of hops!!! That is a TON of hops for 10 gallons, or am I just wrong? I mean, a total of 28 oz of hops in a 10 gallon batch seems excessive to me .... Correct me if I am wrong of course!

 

[IslandLizard]

12-14 oz in a 5 gallon batch is pretty average. 24-28 oz in 10 gallons would be along those lines.

I don't do any late hops, 8 grams of Warrior for bittering at 60', WP @170F for 10' and WP @150F for 30'. That's for 5 gallons.

 

[day_trippr]

fwiw, my typical 10 gallon neipas use 20 ounces of hops in total: one ounce of high AA% for 60, 3 ounces of juicy hops at 5, another 4 ounces whirlpooling at ~160°F for 20 minutes plus cool-down time, and a total of 12 ounces split in two rounds for dry hopping...

Cheers!

 

[beervoid]

That was difficult to see my response (above) due to my mistake of putting my response in the quote window, so here it is in an easy to see way:

How much (hops) do you recommend (for dryhopping)? Note that of the 6 Oz of hops I dry hopped with, 4 of those were cryo hops, which effectively are 2 times as powerful as typical hops. I assume that puts me in the 10 oz range for 10 gallons, or 1 oz per gallon of dry hopping. You think that more is needed?

Also, I whirlpooled and late hopped with another 17 ounces of hops!!! That is a TON of hops for 10 gallons, or am I just wrong? I mean, a total of 28 oz of hops in a 10 gallon batch seems excessive to me .... Correct me if I am wrong of course!

Cryo makes clearer beer. And I think high whirlpool loads are a waste of hops. Better off moving those to the dry hop.

 

[6Tap]

Cryo makes clearer beer. And I think high whirlpool loads are a waste of hops. Better off moving those to the dry hop.

Please explain, I don’t understand how Cryo makes clearer beer?

 

[beervoid]

Please explain, I don’t understand how Cryo makes clearer beer?

Probably because of the lower vegetal matter / polyphenol content. You can check scott janish's blog he did a cryo comparison beer.

 

[Hwk-I-St8]

My 2cts.

To achieve haze stability is something of an art. There is many factors influencing it. It's a complex subject i'm still researching. There are quiet a few research papers out on this. I recommend looking into wheat beer research.
Here a few things I've discovered so far.

Am I reading 6oz of dry hops in 10 gallons? Way too little.
You dont need to go high as the pro but you definately want to go high enough to get enough interaction of the hops with proteins to form that thick haze complex.

Too much or too little proteins will make a clear beer.
Source of proteins matter, some year certain protein rich grains will clear up faster.

+1 for yeast dropping out the flavor and haze. Though I have to note many neipa from pro that are great with the first carefull poor can turn bad when pooring the bottom of the can.
In the bottom of the can rests either a bunch of yeast that if poured into the glass will make it substantially more hazy but also more lingering bitter from the yeast.
Other cans (the ones I think are done right) you poor just a bunch of proteins and hop oils.. Which may make the beer more hazy and sometimes more tasty but won't give it that lingering yeast bite.

I wouldn't worry about achieving haze stability. I'd pursue flavor stability. If the haze comes with it, no problem, but if you can have the beer drop clear but still taste as glorious, why worry about it?

 

[beervoid]

I wouldn't worry about achieving haze stability. I'd pursue flavor stability. If the haze comes with it, no problem, but if you can have the beer drop clear but still taste as glorious, why worry about it?

There is a point beyond aesthetics. Proper made haze contributes to body, aroma and flavor by holding the right stuff in suspension.

 

[Leblais]

12-14 oz in a 5 gallon batch is pretty average. 24-28 oz in 10 gallons would be along those lines.

I don't do any late hops, 8 grams of Warrior for bittering at 60', WP @170F for 10' and WP @150F for 30'. That's for 5 gallons.

That is pretty much where I am then!