We’ve been slowly ramping up our hopping rates and loving the results. Organic hops in most cases, cost two to three times that of their non-organic counterparts, but the results speak for themselves. Organic is in our DNA. This particular beer had all the hot side hop additions in the whirlpool – and so it was this – together with a slight technical issue with our direct fire copper, that gave birth to the name of our collaboration beer – Flame Out!
For the whirlpool hops we added Centennial and Nelson Sauvin, giving this beer a theoretical IBU of 45. Post-fermentation we dry hopped with a mix of Citra, Nelson and Centennial.
We previously released Rhode Runner, a New England pale, using Lallemands New England strain and although we were happy with the results and had been treated with great feedback, we didn’t feel that yeast would be right for this beer. Another consideration was using US-05, but that wasn’t quite right either.
What we settled on was a co-pitch of our house strain and US-05. Previously, we used this method on Systems Theory (our Imperial Stout collab with Poppels brewery, which was released earlier this year) with really positive results. Between Søren and I, we decided we couldn’t really call the beer a New England Double IPA, as we hadn’t use a yeast strain specific to that style.
Ironically, this is probably more true to the New England style than any other beer we’ve produced and it has certainly planted the seed for further batches of New England style IPAs.
Hopping Rate 23g/L