Verdant in American/West Coast IPA?

[AlcheMania]

First time Verdant user here.
Im looking to work some Verdant into West Coast ish IPA (English Base, English yeast, old skool West Coast IPA hops) im already very happy with WLP007 as the yeast for this recipe but thought i could sprinkle maybe 1/3 pack (3.6g) of verdant onto a fresh spent Brit Bitter yeast cake prior to topping with the wort this time. Just a touch of that tropical ester character would be a nice addition me thinks.

 

[Miraculix]

First time Verdant user here.
Im looking to work some Verdant into West Coast ish IPA (English Base, English yeast, old skool West Coast IPA hops) im already very happy with WLP007 as the yeast for this recipe but thought i could sprinkle maybe 1/3 pack (3.6g) of verdant onto a fresh spent Brit Bitter yeast cake prior to topping with the wort this time. Just a touch of that tropical ester character would be a nice addition me thinks.

With American hops you can go all Verdant. No need to cut it.

 

[AlcheMania]

With American hops you can go all Verdant. No need to cut it.

Im already using a spent wlp 007 cake for the IPA that ive had great results with and lookin to add a little tropical from the verdant addition. Plus the 007 flocs like a champ unlike the verdant that ive read permahazes with dry hopping.

 

[AlcheMania]

Im already using a spent wlp 007 cake for the IPA that ive had great results with and lookin to add a little tropical from the verdant addition. Plus the 007 flocs like a champ unlike the verdant that ive read permahazes with dry hopping.

Vitals​

Original Gravity: 1.064
Final Gravity: 1.013
IBU (Tinseth): 45
BU/GU: 0.71
Color: 12.5 SRM

Mash​

Strike Temp — 157.3 °F
Temperature — 150 °F — 30 min
Temperature — 152 °F — 10 min
Temperature — 153 °F — 10 min
Temperature — 154 °F — 10 min

Malts (11 lb 2.8 oz)​

9 lb 1.2 oz (81.2%) — Maris Otter Pale Malt, Maris Otter — Grain — 2.8 °L
1 lb 1.9 oz (10%) — BESTMALZ BEST Munich Dark — Grain — 9.9 °L
8.9 oz (5%) — Briess Aromatic Munich Malt 20L — Grain — 20 °L
5.4 oz (3%) — Weyermann Caramunich II — Grain — 47.1 °L
1.4 oz (0.8%) — Weyermann Carafa Special II — Grain — 412.8 °L

Hops (3.89 oz)​

0.22 oz (10 IBU) — Chinook 11.9% — Boil — 60 min
0.39 oz (14 IBU) — Chinook 11.9% — Boil — 30 min
0.68 oz (16 IBU) — Centennial 11.2% — Boil — 15 min
0.5 oz (2 IBU) — Centennial 11.2% — Aroma — 15 min hopstand
0.5 oz (3 IBU) — Simcoe 12.8% — Aroma — 15 min hopstand
0.6 oz — Citra 11.4% — Dry Hop — day 2
0.5 oz — Centennial 11.2% — Dry Hop — day 2
0.5 oz — Simcoe 12.8% — Dry Hop — day 2

Miscs​

2 g — Baking Soda (NaHCO3) — Mash
3.7 g — Calcium Chloride (CaCl2) — Mash
1 g — Canning Salt (NaCl) — Mash
1 g — Epsom Salt (MgSO4) — Mash
8.4 g — Gypsum (CaSO4) — Mash
2.5 ml — Lactic Acid 88% — Mash

Yeast​

Spent Cake— White Labs WLP007 Dry English Ale 80%
0.333 pkg — Lallemand (LalBrew) Verdant IPA 78%

Fermentation​

Primary — 68 °F — 4 days
Primary — 72 °F — 2 days

Water Profile​

Ca2+ 112
Mg2+ 4
Na+ 36
Cl- 90
SO42- 191
HCO3- 54

 

[Genuine]

I've used Verdant in the last 4-5 hazies I've brewed and was going to comment on how well it holds onto haze. I had one that I let sit for a sold 2-3 months in the keg and it never dropped anywhere near clear...even on the last pint. I figured using it on any style with dry hopping it would hold onto some sort of haze.

 

[AlcheMania]

I've used Verdant in the last 4-5 hazies I've brewed and was going to comment on how well it holds onto haze. I had one that I let sit for a sold 2-3 months in the keg and it never dropped anywhere near clear...even on the last pint. I figured using it on any style with dry hopping it would hold onto some sort of haze.

Yep. Prayin' a small co pitch with wlp 007 will remedy that on my non Hazy style IPA. Any body have experience with Verdant plus gel finings ?

 

[Dgallo]

Yep. Prayin' a small co pitch with wlp 007 will remedy that on my non Hazy style IPA. Any body have experience with Verdant plus gel finings ?

If you’re really interested in making a west coast IPAs, I wouldn’t suggest verdant. Leaves too much body in my opinion for trying to make a crisp beer.

Now if that doesn’t bother you and you just really want to use verdant, mash lower, say 148-150*f. Use hotside finings like whirlfloc and then cold side finings, use biofine. I use it at 4-5 ml per gallon if I want it really clear.

 

[Miraculix]

Am I getting it right, you guys are complaining that your hazies stay hazy with verdant?

Just for the record, I've never had any clearing issues with verdant, but I never went beyond normal dry hopping levels with it.

Exclaimer: My German "normal" might be different to the American "normal".

 

[Dgallo]

Am I getting it right, you guys are complaining that your hazies stay hazy with verdant?

Just for the record, I've never had any clearing issues with verdant, but I never went beyond normal dry hopping levels with it.

Exclaimer: My German "normal" might be different to the American "normal".

Idt that’s the complaint. This thread is titled American/west coast ipa which should be clear or only slightly hazy from the dryhop. So I think the true take is that verdant being English based, higher in ester, lower in attenuation and flocculation, isn’t quite the best fit for the targeted style. But that all depends on how strict people want to be with styles. The longer I brew the more style guidelines matter to me

 

[Miraculix]

Idt that’s the complaint. This thread is titled American/west coast ipa which should be clear or only slightly hazy from the dryhop. So I think the true take is that verdant being English based, higher in ester, lower in attenuation and flocculation, isn’t quite the best fit for the targeted style. But that all depends on how strict people want to be with styles. The longer I brew the more style guidelines matter to me

It flocks better than us05 in my experience. So no need to fear the verdant! Attenuation-wise, that would need to be compensated for. It does not attenuate like us05 but it is also not a low attenuator. Somewhere in the middle, I would say.

 

[AlcheMania]

If you’re really interested in making a west coast IPAs, I wouldn’t suggest verdant. Leaves too much body in my opinion for trying to make a crisp beer.

Now if that doesn’t bother you and you just really want to use verdant, mash lower, say 148-150*f. Use hotside finings like whirlfloc and then cold side finings, use biofine. I use it at 4-5 ml per gallon if I want it really clear. View attachment 846244

No, its def not a straight west coast. Id say its a British/West coast hybrid w a color at the high end of those styles approaching a red IPA. The hops are the only thing 100% west coast. Id never use the Verdant solo for this. But like i mentioned im only lookin to use about 1/3 a packet of Verdant along with a fresh wlp 007 cake which has been drying up my IPAs just fine for me. Im also already mashing at 150 and using whirlfloc.

 

[Dgallo]

No, it’s def not a straight west coast. Id say it’s a British/West coast hybrid w a color at the high end of those styles approaching a red IPA. The hops are the only thing 100% west coast. Id never use the Verdant solo for this. But like i mentioned im only lookin to use about 1/3 a packet of Verdant along with a fresh wlp 007 cake which has been drying up my IPAs just fine for me. Im also already mashing at 150 and using whirlfloc.

Gotcha. All fine and well.

I will say that if you are racking onto a yeast cake of 007, then this will be 100% or nearly 100% of the character you will get as the verdant won’t even have an opportunity to get through the growth phase before it is out competed by the 007 due to the massive differences in cell counts.

I would suggest making a small starter using the entire pack of verdant and then 4 table spoons of the 007 cake. This will allow you to get more character from the verdant, since that’s what your aiming for.

 

[kylewag]

I just used Verdant in a West Coast Session IPA - Pale Ale malt with Vienna, Munich, C-20, El Dorado & Mosaic hops. I got 81% AA - 4.5% ABV. I tapped it last night for the first time & loved it. Nice tropical fruit notes.

 

[AlcheMania]

Gotcha. All fine and well.

I will say that if you are racking onto a yeast cake of 007, then this will be 100% or nearly 100% of the character you will get as the verdant won’t even have an opportunity to get through the growth phase before it is out competed by the 007 due to the massive differences in cell counts.

I would suggest making a small starter using the entire pack of verdant and then 4 table spoons of the 007 cake. This will allow you to get more character from the verdant, since that’s what your aiming for.

I may meet you half way on that suggestion

 

[Miraculix]

I like the starter idea with the whole pack, but I would just throw it all together in the fermenter, without reducing the 007 slurry amount.