WeldWerks Juicy Bits Clone (NEIPA)

Yeah, I think I might just do that. If it works out I can give the recipe to Stone.

 

You might even have luck knocking down the iso aa bitterness when dry hopping. If it's just a touch too bitter, you can probably lower it by as much as 30% with the right dry hop rate.

 

Neil, while it is true that dry hops will reduce iso-AA levels they will also add humulinones and alpha acids which will contribute to perceived bitterness. Do you have an opinion on what dry hopping amount will yield a net decrease in perceived bitterness?

Cheers!

 

https://www.mbaa.com/publications/tq/tqPastIssues/2016/Documents/TQ-53-1-0227-01.pdf



In that trial, 5 days at 2 lbs/bbl dropped iso-AA from 51.3 ppm to 25 (less than half), while only adding 35 ppm of oxidized-AA (α-AA are about 66% as bitter as iso-AA). Additionally, it might be worth lowering the pH slightly to lower the intensity of the bitterness since the dry hopping will increase pH.

 

But also 23 ppm of humulinones.

Are you of the opinion that 2 lbs/bbl (i.e., about 5 ounces per 5 gallon batch) is the 'sweet spot' for mitigating perceived bitterness?

Cheers!

 

@Tarheel4985 do you know your temperatures during the whirlpool? Are you running the chiller during the recirculation 40mins to 20mins? Or are you just letting it free drop from boil to whatever it cools to?

As an aside, kudos and thank you for being so forthcoming and helpful to the homebrewing community!!! Prost to you sir!!!!!

 

I'll try that. Would lowering the pH simply mean adding some gypsum to the fermenter? Also, what are your thoughts on going with lower than normal carbonation to lower the bitterness as well?