English IPA dry hop

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jamow

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Any advice for dry hopping an English style IPA, generously late hopped with Challenger?

OG - 1.058. Maris, Crystal and malted Wheat. Maybe a touch too much Crystal. Its a little sweet out the fermenter.
Fermented with Verdant IPA in half and London III in the other.

Pellet hops I have to hand which I think are options:

Northern Brewer
Bramling Cross
Cascade

Original recipe called for EKG.
Thanks for any opinions
 

stubrewworx

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I used a bram x hop tea in my english ipa. 4g per litre which hasn't given much of what i wanted.

I'd be tempted to use cascade
 

Braufather

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cascade would be good to lift the aroma, I haven’t used it yet in an English ale but am planning too.
 
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cascade would be good to lift the aroma, I haven’t used it yet in an English ale but am planning too.
One of my local breweries produced a real nice English ale and when I asked the brewer "is there Cascade in this" he said yes, but a relatively small amount. I had a go at replicating it and a little Cascade as a late hop really does work, too much though and it ends up tasting like a US beer.

I'm also a big fan of Bramling X, is one of my most-used hops.
 

IainM

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My go-to for English late late and dry hops is East Kent Goldings.
 

Braufather

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One of my local breweries produced a real nice English ale and when I asked the brewer "is there Cascade in this" he said yes, but a relatively small amount. I had a go at replicating it and a little Cascade as a late hop really does work, too much though and it ends up tasting like a US beer.

I'm also a big fan of Bramling X, is one of my most-used hops.
Yeah I read somewhere that a dash in the dry hop helps lift the English hops without clashing with them.

Maybe the OP should mix a bit of cascade with BX given his stock options.
 
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I am a challenger fan. Being from the north and challenger having a real presence in record from northern breweries, I like it. But I wouldn't dry hop with it.

Cascade would be my choice, but Bramling Cross may work as a dry hop too. What about BX and cascade in a ratio of 3:1? That would ensure you had some of the BX character but with support from the cascade, as BX aroma does fade over time.
 
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Fermented with Verdant IPA in half and London III in the other.
Hey @jamow , how did your split batch turn out in the end?

I suspect a lot of people would be very interested to know how the two compare, and also how Verdant IPA performed in a English style.

I've done similar but only once - with Verdant IPA the krausen stuck around longer but otherwise they fermented pretty much the same. But taste-wise, I couldn't tell them apart.

What were your findings?
 

jamow

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I’ve only started on one keg so no direct comparison at the moment. I’m on the Verdant IPA one first. It’s been in the keg a few weeks now and is still improving. I’m fermenting a bitter with the Verdant IPA yeast just now and ive just ordered more of it likely destined for a pale ale. Get a bit concerned ordering liquid yeasts in this hot weather.
In terms of the English IPA fermentation the krausen dropped out a bit quicker after I stirred the dry hop pellets at 14 degC than the LondonIII, if I remember correctly. Both fermentation were quite satisfactory, fast, and I kegged them both at about seven days. Actually they both came in at 6.3% abv not 6.8% as I wrote above.
 

moto748

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I tried the Verdant yeast the other week for the first time, in a US-style IPA (first attempt at that, too), also dry-hopped, and was very pleased with the results.
 

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