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The New IPA: Ch. 12

Concentrated Lupulin almost feels like it doesn't deserve its own chapter. Cryo hops and exotic hop products have quickly cemented themselves in the brewers toolkit. The marketing behind these products make them seem like no-brainers. But concentrated lupulin certainly deserves a standalone chapter, as I hope you'll find as I did, by the end of this summary.


What are cryo hops? They possess twice the amount of resinous material as traditional T90 pellets. Furthermore, cryo hops possess less vegetal and polyphenol content than the T90 joints. The less vegetal material means beer yields increase, because the hops absorb less in the hopping process. Per 15 BBL batch, 1 BBL extra is yielded.

Using all cryo hops can be expensive, but can also lead to sharp-but-shallow IPAs. Janish, corroborated by other breweries, advocate for using 30-50% of cryo for a dry hop, with the remainder traditional pellets. This will create complex beers by featuring softer fruit aromatics and flavors with the powerful, in-your-face aromatics that cryo present. These cryo hops will also absorb some astringent green characteristics that traditional pellets introduce.

Rousing cryo hops can cause quick extraction. Within a half hour you can see peak extraction. However, overdoing the rousing can cause harsh polyphenolic flavors to last in solution, requiring extended resting time to dissolve. 

Pellet-hopped beers will increase haze compared to cryo-hopped beers. Furthermore, hot-side bitterness is typically lessened by the vegetal matter of pellet hops. Therefore, when dry-hopping with cryo, more hot-side bitterness will be retained. 


Shortie but a goodie. Just a few chapters left! Cheers friend.

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