The GH’s recipe I use has 150gm of citra and 100gm galaxy as the dry hop ![ashock1 ashock1 ashock1](https://www.mysmiley.net/imgs/smile/confused/confused0066.gif)
![ashock1 ashock1 ashock1](https://www.mysmiley.net/imgs/smile/confused/confused0066.gif)
That sounds like my old Summer Breeze recipe. Nice flavours.The GH’s recipe I use has 150gm of citra and 100gm galaxy as the dry hop![]()
The hops are in a bag, you can see the bag in the video clip. Temperature is 158F (70C).Question if I may. Are the hopstand hops loose or contained and what temperature? Are you dry hopping before fermentation to avoid the perils of oxidation from adding hops towards the end of fermentation? We'll have to wait and see but do you think dry hopping a large quantity of hops for a long time will effect the bitterness? Thinking ahead, have you a cunning plan for "oxygen free" transfer?
you can see the bag in the video clip.
Sounds like a cunning plan to medrink the bugger quickly!
Yes, my mash was a touch higher at 5.4 but was on track post-boil at 5.02.Other tips for success with a NEIPA would be to monitor you PH’s. Mash should be 5.2-5.3 at 20 degrees C. Pre-boil 5-5.1, post boil 4.9-5.05, sparge 5.5-6, post ferment 4.3, post dry hop 4.5-4.8.
Thanks BB! It is delish, I’m going to pour a third glass.Looks great and your description of the flavour and aroma sounds delish. Might try your recipe next time. Dare you fill a bottle to see how long it lasts?
Missed this. What’s your beef with Citra?
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