UK NEIPA + nice detailed recipes! - Pellicle Mag

[AJA]

I do coolbox mash tun and sparge.
Then stovetop split boil.
This beer I didn't actually boil, as I didn't have any boil hops at all, just heated to 85°c to whirlpool.

 

[SMP Brewery]

My NEIPA was the best beer I’ve made and just opened up the fermentor and chucked them in as quickly as possible, didn’t seem to have any detrimental effects.
I’ve been a bit Heath Robinson with my Saison Brew. Used a Coopers Bucket to ferment, it doesn’t have an air lock, the lid just rises and lets the CO2 out, so I put the hops in a muslin bag attached to a piece of string inside the bucket, then taped it to the outside of the lid, they are well above the wort. When I wanted to start the dry hopping, sprayed the string with starsan and then cut it, in they dropped, not got to the stage where I can tell if it’s any good yet.

 

[AJA]

Can anyone share their method please of dry-hopping after fermentation has finished? Surely opening the fermenter and putting in the hops after fermentation completion will ruin the beer? I would like to do this also as that's what Verdant do, but I'm scared to do so because as the hops travel down through the beer, it will introduce oxygen.

Ok, I've run some numbers and convinced myself that this isn't a problem. Sorry, this will be technical.

If we assume the worst case scenario, e.g. the headspace is entirely air after dumping in the hops, then my calcs are:

Headspace contains 21% or 210,000ppm O2.
Solubility of O2 is 1.22mmol/l (at 25 degrees)
O2 is 32g/mol, so solubility is 39mg/l
Now air is 21 % O2, so that becomes 8mg/l - this fits with real world data
8 PPM would be ruinous, so we purge.
At 20psi, each purge removes 57% O2 (from googled tables), so
8 x 0.43^7 = 20ppb, which is within an acceptable range.

In reality, the partial pressure at the start is less than 0.21 atm, as we have been careful putting the hops.

Checking cost of said purge. Say 2l headspace 7*20/14.5 = approx 20l of co2, or about 40g, no worries. Could do a few more purge cycles for belt and braces.

Happy to have this rough back of the envelope calc peer reviewed!

 

[Tess Tickle's Brewery]

Well that's double dutch to me AJA lol.

I'm sure someone will have some opinions on it though

 

[Tess Tickle's Brewery]

just opened up the fermentor and chucked them in as quickly as possible

Had the ferment finished at this point or was there some time left for the yeast to reduce the oxygen that was introduced?

 

[SMP Brewery]

Had the ferment finished at this point or was there some time left for the yeast to reduce the oxygen that was introduced?

Yes it had finished I then lowered it to 15C for 3 days before cold crashing. That was with 300g of Hops

 

[SMP Brewery]

Here is my harlequin NEIPA.

Weird. I was only looking at them on Charles Faram today. I’ll have to give them a try.

 

[Brew_DD2]

Ok, I've run some numbers and convinced myself that this isn't a problem. Sorry, this will be technical.

If we assume the worst case scenario, e.g. the headspace is entirely air after dumping in the hops, then my calcs are:

Headspace contains 21% or 210,000ppm O2.
Solubility of O2 is 1.22mmol/l (at 25 degrees)
O2 is 32g/mol, so solubility is 39mg/l
Now air is 21 % O2, so that becomes 8mg/l - this fits with real world data
8 PPM would be ruinous, so we purge.
At 20psi, each purge removes 57% O2 (from googled tables), so
8 x 0.43^7 = 20ppb, which is within an acceptable range.

In reality, the partial pressure at the start is less than 0.21 atm, as we have been careful putting the hops.

Checking cost of said purge. Say 2l headspace 7*20/14.5 = approx 20l of co2, or about 40g, no worries. Could do a few more purge cycles for belt and braces.

Happy to have this rough back of the envelope calc peer reviewed!

Oxygen is the absolute enemy of beer, that's no doubt, but people get far too worried about dry hopping. As long as you don't faff around, and just get them in there, and purge, you'll do no damage to your beer. Hops being kept at ferm temps, suspended above the beer for upto a week is a non-solution to a non-issue.

If NEIPAs aren't coming out well with the above approach of chucking in and purging (that the majority of Pro brewers do), then it's very likely there are weaknesses elsewhere in the brewing/transferring process.

 

[Theoriginalrich]

Has anyone tried hops in the mash to help with oxidisation? Does it really work?

 

[Braufather]

Has anyone tried hops in the mash to help with oxidisation? Does it really work?

Google dip hopping, here you put them into the fermenter before transferring from the kettle and adding yeast.

 

[Paul7189]

Has anyone tried hops in the mash to help with oxidisation? Does it really work?

That wouldn't work for this style. You want the hop aroma and that would be driven off by the mash and then the boil so there would be nothing left.

 

[Cheyne_brewer]

Can anyone share their method please of dry-hopping after fermentation has finished? Surely opening the fermenter and putting in the hops after fermentation completion will ruin the beer? I would like to do this also as that's what Verdant do, but I'm scared to do so because as the hops travel down through the beer, it will introduce oxygen.

Use boiling water to sanitise your hop bag including the string. When cooled to 75ish carefully fish out & fill with your hops. Drop back in the water for a minute or two then open the FV and tip the lot in. There will be negligible dissolved oxygen in the hop bag & tea. You can give the bag a spray with sodium metabisulphate solution (antioxidant) if you are paranoid about it. I’ve never oxidised a brew using this method - I sold my Fermzilla as I found the dry hopping with the pot was pointless.

 

[Cheyne_brewer]

Very interesting read. I’ll give this a go once things settle down after moving house this week. Seems a perfect partner to a no-boil brew day with either Voss or Verdant yeast.

 

[Druncan]

Hi @Tess Tickle (love the name ) I used to dry hop with a SS soaked muslin bag, but noticed that most of the aroma is still in the sludge after kegging. Re-thought this after visiting some big brewers.
I now have a angel mini hop rocket. I connect this when kegging. Sanitise and put 50% less T90 s in - dissolved with a bit boiling water then pump through to keg. I even keep the used hops, freeze and will be bittering with them at some point. Plenty aroma and waste less.

 

[Tess Tickle's Brewery]

Sounds good. I haven't tried the hop tea method either which might be successful.

 

[Jordang]

Just made a Harlequin single hop NEIPA, and it is incredible! Didn't follow the pellicle recipe exactly, brewed my usual way.
Incredible aroma from this, and incredibly juicy. I get passion fruit, pineapple, and mango.
Like the article says, I'd mix this with something else to add another dimension (Azacca maybe), but I am on no way disappointed with this beer.
English hops ftw.

would you be so kind as to post your no boil recipe for this ???? I’m intrigued to try one!!

 

[AJA]

https://share.brewfather.app/jpymXeQnxafE7J
Hopefully that works? If not I'll paste a screenshot.

NB, I calculated the boil off wrong, so I had too much wort left in the pot.
Water additions not included here, but reduced alkalinity down to 0 and chloride up to 200+.
Mash pH was 4.9, but should've been 5.2

There was no boil, but I did hold at 85degrees for 10 mins before the whirlpool

 

[The Baron]

This thread is about English Tropical style hops. Has anybody else tried the Tropical England mix from Crossmyloof. I have and it makes a nice tropical flavour not as strong as American hops but I am sure that with large amounts it may be a option as a IPA or Neipa. When I got my last lot 450g worth Steve said they were looking at putting Harlequin in the mix in the future. Below is a lift from their site

• TROPICAL ENGLAND 2020 crop • 6% AA. A mix of 5 English grown hops including Jester, Olicana, Godiva, Mystic & Archer that will infuse a tropical aroma into a refreshing English IPA with a difference. 100g late addition/dry hop will do just nicely in a 23 litre brew, but adding another 100g will hit the mark.

 

[Jordang]

This thread is about English Tropical style hops. Has anybody else tried the Tropical England mix from Crossmyloof. I have and it makes a nice tropical flavour not as strong as American hops but I am sure that with large amounts it may be a option as a IPA or Neipa. When I got my last lot 450g worth Steve said they were looking at putting Harlequin in the mix in the future. Below is a lift from their site

• TROPICAL ENGLAND 2020 crop • 6% AA. A mix of 5 English grown hops including Jester, Olicana, Godiva, Mystic & Archer that will infuse a tropical aroma into a refreshing English IPA with a difference. 100g late addition/dry hop will do just nicely in a 23 litre brew, but adding another 100g will hit the mark.

Weirdly enough, after looking through this thread I found these aswell!! And was equally interested lol

 

[The Baron]

My first lot I made a Pale/Blonde Ale with them and Whirlpooled with 175g a smaller dry of 50g and got a nice tropical drink that would be ideal on a summers day.
They are so cheap as well at Just over £14 for 450g. They will never compete with American and New world stuff but I have always been disappointed with the so called latest English hops with a tropical taste. I think at last they are getting somewhere with this attempt