I'd run out.........Little bit surprised, I thought you had a penchant for brown sugar to prime your dark beers, no?
I'm a little way behind you, I've rebrewed my black IPA, it's in the FV and just dry hopped it today. Should be ready to bottle Monday or Tuesday I reckon.
Sorry Matt, forgot to reply, yes I will just use pale malt for the next one!So you'd leave out the Cara and chocolate wheat and just use pale malt?
Funnily enough I did the same thing for the same reasons, my IPA is just pale malt (MO) with the same 3 hops as my BIPA. Great minds, eh?
The difference is more hops in the boil (it's late hopped so no additions until 20 mins before end) and tons more in the dry hop.
For the AIPA I switched the dry hop to 40g Amarillo + 20g citra (in ~11L) and Simcoe is only used for bittering.
The BIPA dry hop by comparison is a pedestrian 15g each Simcoe & Citra
Why would you dry hop so early? I thought standard practice is to wait until fermentation is essentially complete before dry hopping, otherwise you're just bubbling all your hop aromas off.Brewed up my NEIPA today
6kg Maris Otter
500g flaked Oats
500g Pale Wheat
Mashed at 66c for an hour
Boiled for 60 mins
20g Amarillo @50
20g Tomahawk @50
20g Centennial @50
20g of each again @55
20g each at flame out.
Cooled to 22c pitched a re hydrated packet of CML Hazy.
OG 1072, slightly more than expected but it may have been wort temp.
About 18l in the FV.
Plan is to dry hop 40g each of the above hops at high krausen, should I take this out at some point or leave it till it's finished fermenting?
From what I've read by dry hopping early you get more of that hazy look? I really have no idea though!Why would you dry hop so early? I thought standard practice is to wait until fermentation is essentially complete before dry hopping, otherwise you're just bubbling all your hop aromas off.