The kitchen sink NEIPA

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mbwaterdog

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Hey folks,

I'm throwing leftover hops from this year in a big NEIPA and am looking for some insight - mainly suggestions as to whether or not my hop schedule is completely crazy ;) I'm going for something with a light gold hazy color, a lot of mouthfeel - good head retention and "juicy" (are we still talking about beer??). However, I'd like to stick mostly with the hops that I have left over from this year. I can get some others when I get my grains, but I'd really like to stick with what I've got. I'm open to suggestions, though!

Grain bill is adapted from Clawhammer Supply NEIPA:

2-row - 9 lbs. (70.4%)
Barley, Flaked - 1 lb. 8 oz (11.1%)
Oats, Flaked - 1 lb. 8 oz (11.1%)
Wheat, Flaked - 1 lb (7.4%)

Mashing:

156 degrees for 60 minutes

Boil:

75 minutes
add 0.5 lb sugar @ 60 minute count

Hops: Im trying to get away with using strictly what I have in my stockpile

First addition is after flame out during whirlpool @ 180 degrees
Chinook (leaf - I have tons from this year's harvest!!) - 2 oz
Simcoe (pellet)- 0.5 oz
Citra (pellet) - 2 oz
Cascade (some leaf leftover from this year) - 0.5 oz

Second addition is at ~3 days
German Perle (pellet) - 0.5 oz
Chinook (leaf) - 2 oz
Citra (pellet) - 2 oz
Pacifica (pellet) - 0.5 oz

Yeast: GY054 "Conan" Yeast

Water Chem (ppm): Ca. 116.4, Mg. 4, Na. 14, SO4 78.6, BiCarb 25


Ferment @ 64 degrees

Thanks for your suggestions, all!
 

Iseneye

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I'm no hop guru but the noble hops look out of place in a dry hop (Pacifica and perle)
 

day_trippr

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No matter, the small noble additions will be totally guillotined by the Citra, Simcoe, Chinook and Cascade :D

Cheers!
 

the-adjunct-hippie

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Those Noble hops are gonna be a footnote when the Simcoe, Citra, and Chinook steamroll them. Unless you're really set on getting rid of old hops I'd keep the Noble hops for a different recipe.

Or how about you split the batch and do one half Noble, one half modern.
 
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