Hops

mash hops

CBB 386 Fidens, Sapwood, and North Park - Janish mash hops 2lbs in 10bbls just to get iron content down (for oxidation)

Thiols - R: Done a bunch of brews with mash hopping combined with Thiolized yeast and the results are fascinating....

• Saaz mash hop at a rate of 5kg/25hL batch resulted in a beer bursting with grapefruit notes,
• Cascade mash hop at the same rate (in essentially the same malt and kettle hop profile) was bursting with guava notes.

Hop saturation point

R - The general wisdom seems to be the higher the abv the more you can saturate the beer with hops. We’ve got great results at 5-6g/L on a 5% beer but we’re at 8g/L IPAs and pretty much double that for DIPA’s.

Hop Notes

• El Dorado is good “base” hop, NZ Is good for top note (CBB - Firestone)
• Bravo Hops (Brulosophy Hop Chronicles)
  • I couldn’t agree more with the results from blind participants, Bravo imparted a deliciously pungent citrus flavor balanced nicely by notes of tropical fruit and a hint of floral character that I think would work just as beautifully in a liberally hopped IPA as it would a less aggressive Amber Ale or Saison. And on top of all that, the bitterness quality was smooth and enjoyable. Bravo is an absolute winner in my book

Dosage Rates

American IPA and Hazy IPA

Reddit- Curious what everyone's dry hop ratio is per bbl based on their standard American IPA and Hazy IPA.

• For us, we do 2.5lbs/bbl for American IPA and 3.5lbs/bbl for our Hazy IPA
• Diminishing returns are real. That said, go 4-5# per barrel on a 2 stage DH for hazys. Whirlpool hop extracts and cryo/t-45s can be great too.
• After working somewhere that did upwards of #6.5/bbl on hazy I've found the sweet spot between #2-#3/bbl. At #2.2/bbl my Citra hazy is just as juicy and hop forward as the #4.5/bbl beer I use to have to brew.
• We go with 3#/bbl. Though when we get into 2-stage/double dry hopping it's generally around 5#/bbl
• Typically around 5lb/bbl on our hazy
• Around 5 for hazy, around 3-4 for anything else
• Usually 3 for west coast, 6+ for hazies. Hotside usually looks like 1.5-2.
• 1.75-2.25 - East/West Coast 2.25-2.75 – Hazy
• 1.5kg (3.3lbs)/bbl for hazies, 1kg (2.2lbs)/bbl other IPAs
• American or west coast we are around 2#/bbl. For hazy our standard is 6# (flagship is 4 and we’ve gone up to 10)

Varietal:1.5-2lbs/bbl for whirlpool. Usually 2-3 varieties - CBB 321

Parish: No hops in bbl. About 1lb/bbl at flameout Then cool below 180 and add 3lb/bbl for whirlpool (takes about 30 minutes to get to 180) - CBB 349

Sapwood:Whirlpool is close to 2lbs/bbl - CBB 270

Lawson: 1-2lbs/bbl dry hop

Breakside - if they don’t dry hop twice then they felt like lots of hops don’t matter. Low dry hop amounts for each charge. Citra is always good for the second or late hop, for the top notes

CBB Hazy Now:

• Green Cheek - 165 coolpool. Don’t go over 1lb/bbl in w.pool
• North Park - also 1lb/bbl due to constrictions

386 Fidens, Sapwood, and North Park - Fidens - does 2lb/bbl whirlpool, dry hops in small quantities over a few days. And they don’t rouse

WC PILS

Firestone? Does about 1.5lb/bbl dry hop and higher abv (5.9%) for balance (lager yeast you don’t get esters to fill out the profile) Nick- 1-1.5 lbs/bbl dry hop (doesn’t over saturate)

Survivables

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Reverse Engineering Cryo Pop

(TRI-2304CR) Blend (thirdleap brewing) TL;DR: A blend of 46% Idaho 7 / 25% Citra / 24% Loral / 5% Talus is closest to TRI-2304CR while a blend of 65% Idaho 7 / 33% Mosaic / 2% Citra maximizes each “survivable” compound level.