No Dry Hop American IPA - Big Whirlpool Additions Experiment

How much hop aroma can you get by just doing late kettle whirlpooling and no dry hopping?

The point of this experimental endeavor is to see is we can make a beer with enough aroma and still call it IPA without having to open the fermentor during or after fermentation and expose the beer to oxygen. Knowing that oxidation is the number one killer of hop character in NEIPA, Mike wanted to load up on a whirlpool addition, allowing a good amount of green material to enter the fermentor and see how much aroma there is post ferment.

We give this beer a taste and think about future adaptations of the method or recipe to get more aroma in an already decent IPA.

Cheers!

Recipe:
71% Pilsner Malt
14.5% Munich (7L)
14.5% White Wheat Malt

1oz/28g Nugget 60min
1oz each Amarillo, Azacca, Centennial 5min
1oz each Amrillo, Azzacca, Centennial Flame-out, immediate start of chill with active whirlpooling.

Imperial Yeast A20 Citrus

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