Homebrew Wednesday 47: Bring On The Lupulin!

As mentioned in this past Friday’s update video this week’s HBW video consists of footage of me taking a gravity sample, giving my tasting notes on it, and then dry hopping my Double IPA. Enjoy and Happy Homebrew Wednesday. Cheers!

10931660_849920468364333_1740645472667688147_oDry Hop Regimen 

El Dorado (1.30oz) – El Dorado® is a special dual purpose variety with exceptional aroma qualities and high alpha acids. It was developed by CLS Farms, LLC in 2008 and released in 2010. El Dorado® consistently elicits responses of fruity notes, specifically tropical fruit flavors. Other fruit notes offered have been pear, watermelon and stone fruit. Alpha Acid 14-16%, Beta Acid 7-8%

Citra (1.25oz) – Citra® (HBC 394) is an aroma variety that was released in 2007 by Hop Breeding Co. Ltd., a joint venture between John I. Haas, Inc. and Yakima Chief Inc. It has fairly high alpha acids and total oils, and it imparts a distinctive citrus character to beer. Alpha Acid 11-13%, Beta Acid 4.5-5.5%

Amarillo (1.20oz) –  Amarillo® (VGXP01 cv.) is an aroma variety of recent origin, discovered and introduced by Vigil Gamache Farms Inc. in Washington State. It is most often used as a late kettle or dry hop addition to American style Pale Ales and IPA’s due to its signature aroma characteristics. Alpha Acid 8-11%, Beta Acid 6-7%

Centennial (1oz) – Centennial is an aroma variety that was released in 1990. It was derived from three-quarters Brewer’s Gold with minor contributions from Fuggle, East Kent Golding and others. It is among the most popular varieties for U.S. craft brewers and is sometimes referred to as a super Cascade. Alpha Acid 9.5-11.5%, Beta Acid 3.5-4.5%

Simcoe (1oz) – Simcoe® (YCR 14 cv.) is a bittering/aroma variety bred by Yakima Chief Ranches and released in 2000. It is used for its bittering properties and aroma qualities that impart a unique, pine-like aroma. It is very popular in American style Ales. Alpha Acid 12-14%, Beta Acid 4-5%

All of the above  information was taken from this usahops.com .pdf     

Dry Hop Process: 5 days at 64-66F (18-19C) followed by step down cold crashing i.e. lowering the beer’s temperature by 5 degrees F every 9-12 hours for 2.5 days.


About Barry W

Israel (formerly NJ) based sourdough baker and fermentation enthusiasts sharing his baking, fermenting, cooking, and brewing adventures on thebrewedpalate.com.
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