IPA recipes, especially New England IPA recipes call for a lot of dry hopping. The thing about dry hopping is that it introduces air to the beer which can cause color and flavor degradation. Mike wanted to see if he brew an American IPA without any dry hops but with a larger than normal whirlpool addition to see if he could get a big hop aroma and flavor that are important to the style. Watch this video to see if what he was able to accomplish with this change to his brewing technique.
No Dry Hop IPA Recipe
Mike put this recipe together to brew an American IPA (not an NEIPA) that did not a dry hopping step. Here are the ingredients and the hop schedule:
71% Pilsner Malt
14.5% Munich (7° L)
14.5% White Wheat Malt
1 ounce (28 grams) Nugget hops
2 ounces (56 grams) Amarillo hops
2 ounces (56 grams) Azacca hops
2 ounces (56 grams) Centennial hops
Imperial Yeast A20 Citrus
Nugget hops added with 60 minutes left in the boil
1 ounce each of Amarillo, Azacca, and Centennial hops added with 5 minutes left in boil
1 ounce each of Amarillo, Azacca, and Centennial hops added at flameout with an immediate start of chill and active whirlpooling
As IPAs go, this beer was a good example. I don’t think there was a lot of hop aroma in the beer. The flavor was good and this combination of varieties brings citrus and tropical fruit notes without any raw hop bite. Mike thinks he can get more aroma if he lets more of the green materials into the fermentor and/or increase the amounts he’ll use at flame out.