TheWortLord
Member
This past weekend I was up in Boston for EBF and I stopped by Night Shift Brewing. The place is amazing and I recommend going. While I was there I had a session pale called called Whirlpool and it was incredible.
I was wondering if anyone else has ever had it and might be willing to help me figure out which hops I should use for a clone.
I reached out to the brewery and this was their response.
"Pils, wheat, and oats are our grist. We add calcium sulfate and calcium chloride to taste. A tiny amount of first wort hops goes into a 60 min boil for 5ibus. We also add the above salts at boil too. After that, all hops are added after flameout and then dry hopped intensely after 10 days. We let it sit on dry hops for 3 days, pull trub and crash."
I found another article citing the use of Mosaic hops as well as other NZ varieties. I'm thinking maybe some Motueka or Nelson Sauvin. A lot of descriptions cite peach flavors so I'm thinking there may be some Glaxy in there too.
Thoughts?
http://www.nightshiftbrewing.com/beers/whirlpool/
I was wondering if anyone else has ever had it and might be willing to help me figure out which hops I should use for a clone.
I reached out to the brewery and this was their response.
"Pils, wheat, and oats are our grist. We add calcium sulfate and calcium chloride to taste. A tiny amount of first wort hops goes into a 60 min boil for 5ibus. We also add the above salts at boil too. After that, all hops are added after flameout and then dry hopped intensely after 10 days. We let it sit on dry hops for 3 days, pull trub and crash."
I found another article citing the use of Mosaic hops as well as other NZ varieties. I'm thinking maybe some Motueka or Nelson Sauvin. A lot of descriptions cite peach flavors so I'm thinking there may be some Glaxy in there too.
Thoughts?
http://www.nightshiftbrewing.com/beers/whirlpool/