Whirlpool addition only?

[nreed]

Hi all,

I'm thinking of my next beer recipe and want to go for a nice tropical low IBU sessionable pale. Might try additon a touch of flaked wheat/oat. I'm just wondering what the effect would be if I only did a whirlpool additon at around 76C, no bittering addition, no dry hop. I have some Amarillo, Citra and Mosaic which feels like a good mix - maybe 6g per litre? Has anyone tried this before?

 

[FEAST_MOAD]

IMO- Hopping rates you’ll have to play around with, and it all depends if you’re going for the hazy NEIPA approach or just a standard pale. If you want a NEIPA I would worry more about your water profile than anything - that’s the typical pitfall to a good New England is forgetting about water chemistry. If you’re looking for a standard west coast pale, mash with a little gypsum to get the hops to pop more.
If it were me, I would do a hop stand. Just hold that 76C with your hop charge for about 20 minutes and then chill and whirlpool, you’ll extract some bitterness that way to help with balance but you’ll also get all those nice fruity flavors too. Happy brewing!