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.

Order of Hops

CBB Podcast 202:

They always do T90s, then cryo, then terpenes. Because basically, vegetal matter, hop oils will absorb to vegetal matter, and the vegetal matter will pull the hop oils out. So each time they dry hop, they use something that has least, less vegetal matter on it.

Hop Varietal Notes

Misc:

El Dorado
- good “base” hop, NZ Is good for top note (CBB - Firestone)
- CBB 321 - Varietal: El dorado is a great supporting hop, but not on its own
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

Zappa Hop Tips: (from CLS farms)
- Kettle: Maximize on herbal and spice qualities.
- Whirlpool: Introduce the wider and multifaceted aromas of Zappa.
- Dry Hop: Elicit the hop’s more tropical notes of passion fruit and mango, grape, or fruity pebbles.
- Complementary Hops: Dependent on which part of the aromatic spectrum you want to focus on. Maximize Zappa®’s tropical notes by combining with El Dorado®, Mosaic or Strata; for red fruits and berries look to Cashmere or Idaho Gem; for citrus a combination of Centennial, Cascade, and Chinook would play well.
Sabro
- CBB 340 - Calusa uses Sabro at about 20% to keep it dialed back (also Sabro has mouthfeel)
- We found that Talus gives a lot more coconut taste is used in the whirlpool vs dry hop, I assume Sabro is the same

C-Hops:

CBB 246 Slice. Keep aware of the hops; IBU isn’t IBU. C-hops are more assertive (more co-humulone for example) so you can’t just change recipes. He makes c-hop beers have less IBUs

Usually dry hop is less than/around 25%
Blending the c-hops with the sexy hops makes the aroma stick around more (chinook, Columbus)
He thinks it’s something about the oils that makes the aromas stick around more.

Southern Hemisphere

Wibby Loves Waiti hops cause low alpha and high oils and you can add tons to the whirlpool. Adds a new dimension to his hop program.

Breakside - Galaxy needs a very short contact time (48 hours or left)

Bitterness

CBB 192 Burke Gilliam:

Mid boil - chinook, strata, have nice complicated bitterness

Warrior has good citrus piney bitterness

CBB 246 Slice. Keep aware of the hops; IBU isn’t IBU. C-hops are more assertive (more co-humulone for example) so you can’t just change recipes. He makes c-hop beers have less IBUs

Most single IPAs beers 40-60 IBUs
Example: c-Hops would be 10-15% of the kettle and the rest would be other hop varieties (just to give some bite), mainly whirlpool

Unusual hops

What's the most unorthodox hop you've used in a dry-hop? (Reddit)

Calypso also has an extremely high quantity of thiols that work well with Berkeley Yeast's Tropics yeast and OYL's Cosmic Punch.
Dry hop an APA with Fuggles, Blew my mind.
Strisselspalt. Used it in a Sencha IPA. Paired it with Liberty and Vic Secret. I really liked the outcome.
We just dry hopped a Vienna Pils with Saphir. Not sure if that counts or not. …. Not really, I mean, that's what Firestone Walker Pivo Pils is dry hopped with, right?
We’ve thrown saaz in the dry hopping mix at twice the dosing rate to some new world varietals for a pale and we got pretty interesting matcha green tea vibes, was pretty cool, definitely a one off concept.

Don’t sleep on Idaho Gem. Idaho gem and strata, that is a combo made in heaven and then you get a better idea what gem is like. I always go heavy Idaho gem so I’d say 60-40. whirlpool: it also has a good amount of survivable flavors/aromas similar to Idaho 7

Experience with new Styrian hop varieties? (Dragon, Wolf, Eagle, etc.) (Reddit)
- Styrian wolf is fantastic. Very fruity when used for dry hop.
- Styrian Cardinal is pretty cool. Definitely has the apple/strawberry thing as advertised as well as some apricot noble spice.
- Just used Styrian wolf in a saison during whirlpool. The aromatics and flavours are quite distinct; elderflower and tropical fruits are present but I feel they are complimented by a nice Noble hope spice which brings a full flavoured feel to the finished product.

Unusng Hops

Brewer's Perspectives: Unsung Hops (Beer and Brewing Sean Buchan )

“In supporting roles, we tend to use a good amount of El Dorado,” says Sean Buchan of Cerebral Brewing, “but in small amounts—10–20 percent of the hops bill. It can get excessively sweet on you really quick, especially if you combine it with other hops that have that perceived sweetness, so we tend to use it in conjunction with other hops that will tame that back a bit.

“We’ve been using a lot more Huell Melon and Hallertau Blanc in IPAs, and the Huell Melon/Galaxy combo has worked really well for us. It tends to bring out more of the melon notes already there in Galaxy, and we get more pineapple and honeydew melon. Similarly, Hallertau Blanc and Motueka work well together to complement bright hops, and we use it with Citra, Mosaic, and Galaxy as well.

Our Remote Island IPA is Galaxy, Hallertau Blanc, and Motueka, with Galaxy being 50 percent and the other two the remaining 50 percent. They work really well to provide a lot more depth and bring out more of the bright pineapple and a hint of lemongrass that I always enjoy. It adds a bit of complexity to the hops bill, so it’s not just one big fruit note.

“I love Columbus, and it works well with Citra at about 80 percent Citra, 20 percent Columbus. We use heavier Columbus in the whirpool, then flip the ratio in the dry hop. The Citra lot we have right now is bright with a ton of lychee, passionfruit, and other fun acidic fruits. But in everything we do, I don’t want the fruit to dominate everything else, so Columbus brings that back a bit with a touch of classic citrus and a little bit of dank.

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)

1.5lb in the kettle, 3lbs dry hop
Biggest positive effect I’ve seen on our proverbial bang-per-buck is doing the (now almost industry standard it seems) soft crash to 55F for 1-2 days, harvesting yeast after first 14 hours, doing initial dump, then a second dump day 2, then dry-hopping at that 55F. Haven’t noticed too much difference between holding the beer on those dry hops for 2 days vs 5 days, even with twice daily CO2 rousing.

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

360 Burlington: 30bbl: w.pool - 22lb (9.9kg). dry hop - 143 lb (64kg - 18 g/L)

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.

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)

A blend of 46% Idaho 7 / 25% Citra / 24% Loral / 5% Talus is closest to TRI-2304CR
a blend of 65% Idaho 7 / 33% Mosaic / 2% Citra maximizes each “survivable” compound level.

Misc Notes

CBB 270 - sapwood

Hops dry hopped at a lower ph have a generic hoppines but using more potent hops like Nelson or riwaka can stand up to it more
Dry hop sub 40 degrees F (they started warmer but studies show warmer pulls out stuff like myrcene)

CBB 84 Hop Butcher for the World

Hop Combinations

One combo they tried that they really liked recently is Amarillo, Strata, and Galaxy.

Galaxy Usage

For Galaxy, they use about 15–20%.
None on the hot side, all in the dry hop.

Dry Hopping Approach

They do one big dry hop at 1–2 Plato before finishing.
Then they cap it.
They don’t rouse; they let the finishing fermentation rouse it.
No second dry hop.
Every once in a while, if there’s no aroma, they’ll try to rouse or bump it up. But the vast majority of beers: no rousing.

Hop Varieties – Cryo vs T90

They love Equinox (Ekuanot) Cryo:
- T90 pellets can give vegetal green pepper flavor if used too much., cCryo is super tropical and lemon.
They also like Mosaic Cryo for hazies:
- Mosaic T90 can sometimes give a green flavor, Mosaic Cryo is just pure fruit.
- But they do like Mosaic T90 for West Coast, because they want some of that green, stank flavor.