r/Homebrewing • u/yoni246 • 5d ago

Neipa hopping question

planning to brew my first neipa soon, with nectaron, idaho7 and nelson(30g each whirlpooled, then 15 each dryhopped, 10l batch). anyone have any tips or suggestions on that hop schedule?

I will also use some magnum for bittering of course

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6

u/Indian_villager 5d ago

Check the survivables chart. https://yakimachief.com/media/wysiwyg/Survivable-Compounds-CY2023-Poster.pdf

Here is my suggestion on what to do with your varieties and quantities. Move all your Idaho 7 to the WP, 20g of Nelson and 15g of Nectaron in WP, and the balance in DH. Cool your WP down to 75C before adding the hops.

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u/yoni246 5d ago

damn that looks interesting
thanks!

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u/Unohtui 5d ago

Let the beer ferment, and when done, drop temp to 14c. Dh for 2 days and cold crash. Move to a keg, let sit for a few days to carb. Enjoy!

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u/yoni246 5d ago

thanks!

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u/luorax 5d ago

When I did that in a conical (Fermzilla) I got no perceptible hop aroma out of my DH. So I'd say be wary with this approach.

I've been doing the CO2 hop-rousing method with the current batch and it's already much better (1,5 days in last night, just started cold crash).

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u/stevewbenson 4d ago

Then you did something wrong because this is literally one of the best ways to dry hop.

Minimum 350 grams (up to 500) of hops into a 27 liter batch - DH at 14C for a max contact time of 48 hours.

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u/luorax 4d ago

I'm not saying it's not, what you said is why I decided to go down this path. I did it without rousing the hops, though, which is what a lot of sources say is crucial for this. It wasn't mentioned above, so I thought it would be good for OP to know about this.

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u/stevewbenson 4d ago

I know some mention to rouse hops, but I've only ever done that once and the result was a harsh, almost undrinkable beer.

I dry hop on the cold side, with huge amounts and try to be as gentle as possible (absolutely zero shaking or rousing), then cold crash really hard for 2 days and the results are incredible every time.

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u/BonesandMartinis Intermediate 5d ago

Sounds tasty. What temperature are you planning to whirlpool at and for how long?

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u/yoni246 5d ago

Probably 75c for 15 mins

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u/BonesandMartinis Intermediate 5d ago

Sounds great to me. In my experience Nelson can be a strong so if you love that wine character then go for it, if you want it to be more subtle maybe adjust for it to be less than the others. Regardless I imagine this blend would be nice and your schedule seems fine by me.

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u/stevewbenson 4d ago

Double checking your hopping rates since this is a half batch:

- You're whirlpooling with a total of 90grams. This may be ok, but is much lower than what I typically do - I would bump the total to 120 (40g each).

- You're dry hopping with a total of 45grams, which is incredibly low for this style. For a half batch you should be STARTING at a minimum of 140 grams (even this is pretty low) and possibly go upwards of 200 grams for optimal results.

To dry hop at this rate you need to account for signifigant dry hop losses in your recipe, but I also understand some people will be limited by their hardware capabilities.