Trying BRU-1 and Strata for the first time, with Citra

[RyPA]

Going to brew this tomorrow. Does anyone have experience with this comb in a NEIPA?

https://www.brewersfriend.com/homebrew/recipe/view/1490283/bru-1-citra-strata-neipa

 

[wepeeler]

I routinely do all Citra, all Strata and a combo of Citra Strata 1:1. They all rock. Personally, I love the 1:1. Never used Bru-1, but there's a guy in my brew club that does, and it's always a tasty beer. Recipe looks good since all AAs are similar.

 

[RyPA]

I routinely do all Citra, all Strata and a combo of Citra Strata 1:1. They all rock. Personally, I love the 1:1. Never used Bru-1, but there's a guy in my brew club that does, and it's always a tasty beer. Recipe looks good since all AAs are similar.

How heavy do you typically go in the hop department with a 6% NEIPA? I always think I am over or under hopping, in this case maybe a little under. In the past I had the mindset that more = better and sometimes ended up with nasty hop burn. Aiming for an easy drinker, I don't like getting hammered so I always go <= 6.5%

 

[wepeeler]

How heavy do you typically go in the hop department with a 6% NEIPA? I always think I am over or under hopping, in this case maybe a little under. In the past I had the mindset that more = better and sometimes ended up with nasty hop burn. Aiming for an easy drinker, I don't like getting hammered so I always go <= 6.5%

Biggest key to reducing hop burn in my beer was soft crashing yeast out before dry hopping. I never get hop burn anymore. For a 7% 1.065-1.070ish OG NEIPA, I shoot for roughly 3 oz late in boil, 3oz WP and a 6-8oz DH.

 

[RyPA]

Biggest key to reducing hop burn in my beer was soft crashing yeast out before dry hopping. I never get hop burn anymore. For a 7% 1.065-1.070ish OG NEIPA, I shoot for roughly 3 oz late in boil, 3oz WP and a 6-8oz DH.

I actually did that for the first time in my most recent batch, but the beer came out only so-so. It was an Amarillo, Mosaic, Citra NEIPA. Another change I made for this batch was after chilling, I let it sit for 15-20 minutes to let everything settle out before transferring, to avoid sending anything from the bottom of the kettle to the FV. The haze & flavor was lacking.

The above referenced batch actually had the same exact hop schedule as the batch I am planning on tomorrow, identical portions. I am now wondering if I should bump it up a bit at WP or DH.

I am going back to not letting it rest after chilling and transferring almost everything to the fermenter, I will leave only the sludge at the bottom of the kettle. This has always given me solid haze and flavor was for the most part solid. I will still soft crash before the DH, and see where that gets me.

 

[wepeeler]

I actually did that for the first time in my most recent batch, but the beer came out only so-so. It was an Amarillo, Mosaic, Citra NEIPA. Another change I made for this batch was after chilling, I let it sit for 15-20 minutes to let everything settle out before transferring, to avoid sending anything from the bottom of the kettle to the FV. The haze & flavor was lacking.

The above referenced batch actually had the same exact hop schedule as the batch I am planning on tomorrow, identical portions. I am now wondering if I should bump it up a bit at WP or DH.

I am going back to not letting it rest after chilling and transferring almost everything to the fermenter, I will leave only the sludge at the bottom of the kettle. This has always given me solid haze and flavor was for the most part solid. I will still soft crash before the DH, and see where that gets me.

I know a lot of brewers love Verdant. I'm not one of them. I've also seen a few @Dgallo posts recently saying his hops were muted when using Verdant.

Personally, I'd add in 3 more oz or so at about 3-5 min. I shoot for 25-30 IBU total and have been pretty happy with the results.

 

[RyPA]

I know a lot of brewers love Verdant. I'm not one of them. I've also seen a few @Dgallo posts recently saying his hops were muted when using Verdant.

Personally, I'd add in 3 more oz or so at about 3-5 min. I shoot for 25-30 IBU total and have been pretty happy with the results.

I wish brewers friend could calculate IBU’s for non-boil hops. I am considering adding 0.5 oz of each at 5, 3, or 0 mins. At 5 mins i get just over 25 IBU, which gets me into the style standard.

 

[Dgallo]

I wish brewers friend could calculate IBU’s for non-boil hops. I am considering adding 0.5 oz of each at 5, 3, or 0 mins. At 5 mins i get just over 25 IBU, which gets me into the style standard.

It does calculate for non boil hops down to 170*f , below that temp, isomerization should not technically occur.

 

[RyPA]

It does calculate for non boil hops down to 170*f , below that temp, isomerization should not technically occur.View attachment 852472

You're right, my bad, I could have swore my NEIPA batches in the past always read 0 IBU, but this recipe does have IBU's, just on the low side until I added some 5 minute charges.

 

[Dgallo]

You're right, my bad, I could have swore my NEIPA batches in the past always read 0 IBU, but this recipe does have IBU's, just on the low side until I added some 5 minute charges.

All good brother, Just trying to help. I think the hop stand drop down might not calculate them.

I still think it’s inaccurate but atleast it gives you some baseline to know for next beer.

 

[wepeeler]

I wish brewers friend could calculate IBU’s for non-boil hops. I am considering adding 0.5 oz of each at 5, 3, or 0 mins. At 5 mins i get just over 25 IBU, which gets me into the style standard.

I would do 1 total charge at 3 min to split the difference. Then WP and DH.

 

[pvtpublic]

Not that combo. But I use BRU-1, Sabro, Cascade, and Centennial together in a mountain style. BRU-1 is awesome stuff.

I recommend throwing everything into whirlpool, and nothing into the boil.

 

[RyPA]

Not that combo. But I use BRU-1, Sabro, Cascade, and Centennial together in a mountain style. BRU-1 is awesome stuff.

I recommend throwing everything into whirlpool, and nothing into the boil.

Thats what I’ve done historically but am always up for adjusting to see what happens. Do you keep your IBU’s within the style range with all WP hops (25-50, IIRC)?

 

[YeastFeast]

Biggest key to reducing hop burn in my beer was soft crashing yeast out before dry hopping. I never get hop burn anymore.

Have had zero hop burn since I started dry hopping at 55°F. Best change I’ve made to improving my Hazys.

 

[Bobby_M]

Probably too late by now, but I'd increase the whirlpool additions to 1.5oz each. One benefit is that if you buy by the 1 or 2oz pack, you wouldn't be abandoning a half ounce of each. The whirlpool addition can rarely ever be too heavy handed especially at that temp.

 

[k-daddy]

I recently brewed a Bru-1 & Chinook IPA. 8 oz. each for a 5 gallon batch, 10 oz. dry hop split evenly and the rest in a 20 minute whirlpool @ 170F. Result was ok, not great. Seems the Bru-1 contributed to a coconut taste/aroma that is not a favorite of mine. I do think I hit diminishing returns with the 16 oz. of hops but had the inventory and wanted to give it a go. Getting tired of these hop heavy IPA's... straight forward pale ale is next on my list. Good luck.

 

[RyPA]

Probably too late by now, but I'd increase the whirlpool additions to 1.5oz each. One benefit is that if you buy by the 1 or 2oz pack, you wouldn't be abandoning a half ounce of each. The whirlpool addition can rarely ever be too heavy handed especially at that temp.

Yeah, brew day is done, I bought all packages of 8 oz so when I come down to the final batch for these hops I will include the 0.5 on top of whatever additions I plan.

I recently brewed a Bru-1 & Chinook IPA. 8 oz. each for a 5 gallon batch, 10 oz. dry hop split evenly and the rest in a 20 minute whirlpool @ 170F. Result was ok, not great. Seems the Bru-1 contributed to a coconut taste/aroma that is not a favorite of mine. I do think I hit diminishing returns with the 16 oz. of hops but had the inventory and wanted to give it a go. Getting tired of these hop heavy IPA's... straight forward pale ale is next on my list. Good luck.

I am looking forward to this batch, and am hoping for the best. The majority of my NEIPA's taste similar so I am trying to venture out with different hops. I brewed one last summer that I get many compliments on, at the time I wasn't taking adequate notes or saving all recipes so it's history. My primary goal is to lock down a new house NEIPA recipe and put that on repeat.

I have a Sierra Nevada Torpedo brew on deck for my next brew day, they post the recipe on their website so I am hoping it's the actual recipe. The only thing I am missing is the Chico yeast, I may sub with Voss Kveik or Verdant.

 

[RyPA]

Brew day went super smooth and I finished in record time, 3.5 hours start to finish, including cleanup.

The Voss Kveik is already chomping away.

 

[pvtpublic]

Have had zero hop burn since I started dry hopping at 55°F. Best change I’ve made to improving my Hazys.

I've been dry hopping at 65-68F and have never had an issue. I believe it may have something to do with the quantity too...

Seems the Bru-1 contributed to a coconut taste/aroma that is not a favorite of mine.

Give it sometime, it will mellow out. I get sunscreen from Sabro, which I use in my Mountain-style IPA. It's full of Pina colada flavor, well, at least I thought so until a buddy of mine pointed out that it tastes like sunscreen to him. Now it's what I perceive as well. But a few weeks will condition it right out.

 

[RyPA]

Those who regularly soft crash, how long do you typically wait for the yeast to drop out once your desired temp is reached before dry hopping?

 

[YeastFeast]

Those who regularly soft crash, how long do you typically wait for the yeast to drop out once your desired temp is reached before dry hopping?

I go somewhere between 36-48 hours.

 

[day_trippr]

I set the 50°F target and wait 48 hours, then add the hops, go 48 hours, then set the target to 36°F and go for 48 hours, then keg...

Cheers!

 

[Dgallo]

Those who regularly soft crash, how long do you typically wait for the yeast to drop out once your desired temp is reached before dry hopping?

I do 36hr, once the beer hits temp. So one you drop your temp control it’s about 48hr