American IPA The New West Coast IPA

[stickyfinger]

Made a take on this recently using a third-use 34/70 cake:

Grist:
60% Best Pils
30% Fawcett Golden Promise
10% Ireks Vienna

Hops:
Warrior @ 60mins (31 IBU)
El Dorado @ WP (12 IBU)
Amarillo @ WP (6.5 IBU)
Amarillo, Amarillo Lupomax, El Dorado, El Dorado Lupomax @ DH (150g total for a 4 gal batch)
El Dorado hop terpenes

Fermented at 62F. Water was about 150 chloride to 100 sulfate.

Super happy with it. I think next time I'd go a bit more bitter and maybe shift the Lupomax (or similar) to the WP rather than DH, but this is a tasty beer.

I was thinking about using 34/70 after hearing a podcast by pro brewers using it in ipa. I was wondering how it is possible to avoid diacetyl with a dry-hopped beer using 34/70. I assume you either have to use aldc or make sure hop creep is finished before racking to keg? The yeast can be active down to freezing so it seems it would always be prone to diacetyl.

 

[deadwolfbones]

I was thinking about using 34/70 after hearing a podcast by pro brewers using it in ipa. I was wondering how it is possible to avoid diacetyl with a dry-hopped beer using 34/70. I assume you either have to use aldc or make sure hop creep is finished before racking to keg? The yeast can be active down to freezing so it seems it would always be prone to diacetyl.

I honestly haven't had issues with diacetyl even fermenting at 50 with lagers and no d-rest. I think the key is having enough healthy yeast and giving them the time to do the work. ALDC would certainly help if you want to move faster, though.

 

[deadwolfbones]

Could you share some tasting notes? I just brewed an Amarillo/El Dorado/Strata IPA, I also just had a really good local Amarillo/Strata IPA so I'm trying to piece it all together.

Sorry, just coming back to this!

On the nose I get mostly lemony/orangey citrus with some green/vegetal and some red berry.

On the palate it's surprisingly malt-forward (probably the Vienna, which I might drop next time in favor of 5%ish carahell or C10, or just a 60/40 pils/2-row bill). When the hops hit, there's a bit of resinous bitterness but again it's mostly citrus (relatively light, to me) and some sweet red berry. Less green on the palate than the nose for sure. Maybe just a hint of diesel/dank.

Not the punchiest combo ever, but it could also be the lots I got, etc. It's very easy-drinking, but to me the hops here hit more like a big pale ale than a typical IPA.

 

[beervoid]

Sorry, just coming back to this!

On the nose I get mostly lemony/orangey citrus with some green/vegetal and some red berry.

On the palate it's surprisingly malt-forward (probably the Vienna, which I might drop next time in favor of 5%ish carahell or C10, or just a 60/40 pils/2-row bill). When the hops hit, there's a bit of resinous bitterness but again it's mostly citrus (relatively light, to me) and some sweet red berry. Less green on the palate than the nose for sure. Maybe just a hint of diesel/dank.

Not the punchiest combo ever, but it could also be the lots I got, etc. It's very easy-drinking, but to me the hops here hit more like a big pale ale than a typical IPA.

Amarillo and especially El Dorado are both not really very punchy hops ime, probably need to up the amounts to get more character ouf of it.

 

[deadwolfbones]

Amarillo and especially El Dorado are both not really very punchy hops ime, probably need to up the amounts to get more character ouf of it.

Yeah, next time I'd hit it with a solid dose of Citra or just hop heavier for sure.

 

[elproducto]

Anyone used Amarillo recently? I stopped using it a few years ago, because it just wasn't good like it was 10 years go. I love that hop.

 

[deadwolfbones]

I just used it in the one I posted above. It's not bad, but definitely not as good as I remember.

 

[anteater8]

I just sampled my Strata/Amarillo/El Dorado IPA. Its definitely needs more conditioning time but I'm intrigued by the flavor... lots of strawberry and watermelon.

In general, I like Amarillo but its not punchy. I think its good to round out other hops and add kind of a smooth peachy/floral element.

 

[Shenanigans]

I remember when I started with all-grain brewing about 10 years ago Amarillo was also my favourite hop for a while. One of the first IPAs I brewed was a Raging B!tch clone with a few ounces of it in the whirlpool. I was impressed that I could make such a nice tasing beer and could really taste the Amarillo. Since then I have more experience with other hops which I prefer and they seem to overpower the Armarillo when in the mix. So it's probably a result of my palate becoming more used to punchy extreme hops since I started with Amarillo back then. I must dig out that old Raging B!tch recipe again though and see how I like it now.

 

[beervoid]

Its all down to getting a good lot, good amarillo imho is orange vanilla like. Bad amarillo is grassy floral.

 

[elproducto]

I just used it in the one I posted above. It's not bad, but definitely not as good as I remember.

Man, I'm a filthy skimmer, I didn't even see that.

 

[FringeDweller]

Long time reader, first time poster. I've got Green Check's West Coast IPA is Dead in a secondary keg for dry hopping and tons of diacetyl flavors coming off of it. It's been sitting at 68f for 5 days and then I bumped it up to 70 yesterday. But the diacetyl hasn't gone anywhere. I've also been agitating the cake and I even turned it upside down a couple times.

It's a beautiful beer hiding behind the diacetyl, just no idea on how to get rid of it...

 

[beervoid]

Long time reader, first time poster. I've got Green Check's West Coast IPA is Dead in a secondary keg for dry hopping and tons of diacetyl flavors coming off of it. It's been sitting at 68f for 5 days and then I bumped it up to 70 yesterday. But the diacetyl hasn't gone anywhere. I've also been agitating the cake and I even turned it upside down a couple times.

It's a beautiful beer hiding behind the diacetyl, just no idea on how to get rid of it...

Pitch some fresh yeast in it is your best bet

 

[spersichilli]

Long time reader, first time poster. I've got Green Check's West Coast IPA is Dead in a secondary keg for dry hopping and tons of diacetyl flavors coming off of it. It's been sitting at 68f for 5 days and then I bumped it up to 70 yesterday. But the diacetyl hasn't gone anywhere. I've also been agitating the cake and I even turned it upside down a couple times.

It's a beautiful beer hiding behind the diacetyl, just no idea on how to get rid of it...

maybe consider natural carbonating your been in the keg instead of gas. You're going to need some refermentation in order to have the yeast to uptake the diacetyl

 

[JohnSand]

I just found this thread, looks interesting!

 

[Ulisses4677]

My most recent brew
95% gambrinus pils
5% dextrose
Hops: ctz first wort, Nelson @ knock out,Nelson whirlpool
Nelson dry hop, eclipse spectrum second dry hop and aldc. Super juicy

 

[scrap iron]

I'm enjoying my first West Coast style IPA brewed with Rahr North Star Pils malt. I added around 20% light Munich malt and a half pound of white wheat malt. It is around 66 IBU [Tinseth] with some homegrown Vojvodina hops at FWH and Amarillo, Centennial and Sterling.
Has a nice foam head and very refreshing citrus plus a light spice flavor from the Sterling hops. Tastes great on a hot summer day. I might try this recipe with a Lager yeast next time.
cheers and stay cool out there.

 

[Jesse Runowski]

eclipse spectrum second dry hop

I picked up some spectrum for dry hopping myself. I've been trying to think of the best way to DH with it, limiting DO in the finished product.

The current top two options

1. Pull 10-12oz of finished beer, add spectrum. Use my Co2 purging dry hopper to add the mixture back to the beer. This can help to limit oxygen but im sure there will still be some dissolved in solution.
2. Forget using it for DH, add mid-fermentation using similar process as above and hope that the yeast scrub any newly introduced oxygen.

Curious, what process did you end up using to DH with spectrum?

 

[beervoid]

I picked up some spectrum for dry hopping myself. I've been trying to think of the best way to DH with it, limiting DO in the finished product.

The current top two options

1. Pull 10-12oz of finished beer, add spectrum. Use my Co2 purging dry hopper to add the mixture back to the beer. This can help to limit oxygen but im sure there will still be some dissolved in solution.
2. Forget using it for DH, add mid-fermentation using similar process as above and hope that the yeast scrub any newly introduced oxygen.

Curious, what process did you end up using to DH with spectrum?

Just add it at end of fermentation, yeast activity will mix it well and scrub any oxygen introduced.

 

[Jesse Runowski]

add it at end of fermentation

I leaning towards this as well, seems the "safest" option.

 

[Apmarand]

Just add it at end of fermentation, yeast activity will mix it well and scrub any oxygen introduced.

This works. There is also a fourth option - I add it to recirculation lines with biofine 24 hrs after a cold crash, purge with CO2, and recirculate the conical between the racking port and sampling valves for a few minutes.

 

[Jesse Runowski]

i haven't tried recirculating yet, but its on my list. Bubbling co2 for now. Definitely will give it a shot once I got the recirculation equipment

 

[Apmarand]

i haven't tried recirculating yet, but its on my list. Bubbling co2 for now. Definitely will give it a shot once I got the recirculation equipment

I’ve found that the expression of these products (concentrated hop oils and full spectrum extracts) really shine the further back (I.e. closer to packaging) in the process that they’re added.

 

[Ulisses4677]

I picked up some spectrum for dry hopping myself. I've been trying to think of the best way to DH with it, limiting DO in the finished product.

The current top two options

1. Pull 10-12oz of finished beer, add spectrum. Use my Co2 purging dry hopper to add the mixture back to the beer. This can help to limit oxygen but im sure there will still be some dissolved in solution.
2. Forget using it for DH, add mid-fermentation using similar process as above and hope that the yeast scrub any newly introduced oxygen.

Curious, what process did you end up using to DH with spectrum?

add it to a purged keg than rack the beer, gently roll the keg. I also add aldc and some Asorbic acid.

 

[FringeDweller]

Well it's been 10 days since I posted and added Nottingham dry yeast to my dry hop keg with tons of diastole and still no change

Any other ideas?

 

[FringeDweller]

Quick update. It's been 10 days since I posted and added Nottingham yeast and diluted dextrose to the keg to restart fermentation. Unfortunately the beer still has diacetyl...

 

[beervoid]

Quick update. It's been 10 days since I posted and added Nottingham yeast and diluted dextrose to the keg to restart fermentation. Unfortunately the beer still has diacetyl...

Might be infection? Did you check ph?

 

[beervoid]

Quick update. It's been 10 days since I posted and added Nottingham yeast and diluted dextrose to the keg to restart fermentation. Unfortunately the beer still has diacetyl...

Could also be that the dry yeast didnt kick off, if you can krauzen some yeast and take with some beer from an active fermentation it might work better

 

[BongoYodeler]

Fermentation is done, now cooling down for dry hopping. This hydrometer sample tasted wonderful!! I followed OP's recipe very close with the exception of the hops used. I ended up bittering with Chinook, then Cascade/Centennial @ 10mins. Cascade/Centennial @WP. Will be dry hopping with Cascade/Centennial/Citra.

OG: 1.062
FG: 1.009

 

[BongoYodeler]

Experiment time. Decided to try something different dry hopping ^this^ beer, based loosely on this from Scott Janish. I don't have a dedicated fridge to be able to easily cold crash after fermentation is complete, so this time I just stuck my kegmenter in my keezer, set at 36°f, for a couple days to drop the yeast out of suspension. Purged the lines and used the CO2 tank and a shortened dip tube to move the beer off the yeast and into a fermentation-purged keg containing the dry hops. The dry hop keg has a floating dip tube attached. After transfer was complete I removed the dry hop keg from the keezer and laid it horizontally on the carpeted floor. Off and on for the next few hours I rolled the keg back and forth to keep the hops moving and in suspension. Since I don't want to bring the temperature up far enough to wake up whatever yeast made it over from the fermentation keg, I put the dry hop keg back in the keezer until tomorrow. I'll follow the same procedure for three days total. I'm undecided at this point whether to leave the beer in the dry hop keg and just serve from there, or to move it to a third, (serving), keg that I can first purge with Starsan. I've got time to figure out my next move but I will update here when done.