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El Dorado Single Hop IPA Recipe - A Juicy, Hazy NEIPA
Recipe
We're back with another juicy / hazy IPA. This one is quite bitter with a lot of fresh tropical fruity flavor. Make sure to pay attention to the recommended changes if you're going to brew this beer. It was a very balanced beer for the first week in the keg but once hop aroma faded, the bitterness was a bit over the top. So we'd do something to even it out if we brew this beer again. Here's a video. Full details below.
Water
Add 7.9 gallons (29.9 liters) of water into the kettle. If you're not sure how to do this, here's an article on brewing water chemistry to get you started.
Filling kettle with water
Grains
This grain bill is pretty simple and is much like the rest of our hazy IPA recipes. One note, we used a pound of corn because we were out of rye. So, you may want to consider swapping the two.
- Pale malt (2 row) - 6 lbs, 8.0 oz. (2kg 948.4g)
- Flaked oats - 1 lb. (453.6g)
- Flaked wheat - 1 lb. (453.6g)
- Flaked corn - 1 lb. (453.6g)
All grains weighed out before they're finely crushed in our grinder
Mash
We did a single step mash at 152 degrees Fahrenheit (66.7C) for 60 minutes and did not sparge. Yes, you read that right. No sparge. It's how we do. Don't knock it until you try it. Also, if you do try it, put a fine crush on your grains to boost efficiency.
Mashing in
Stirring mash - do this to remove any clumps
Hops, etc
We used the following hops at the amounts and times listed during a 75-minute boil.
- El Dorado - 1 oz (28.35g) at 75 minutes
- El Dorado - 2 oz (56.7g) at flame out
Adding flameout hops
El Dorado hops up close
Suggested modifications to the hop schedule: You may want to dry hop with an additional ounce a few days into fermentation. The aroma faded pretty fast on this beer. El Dorado is billed as a "dual purpose" hop, meaning that it can be used for aroma and bittering, but it's better at bittering in our opinion.
Yeast and Fermentation
This beer was fermented with 200 billion cells (1 package) of Imperial Yeast's "Dry Hop" blend.
Pitching yeast
This yeast produces a juicy, fruity taste and also accentuates the hops that are added. We kept this one at a steady 65F (18.3C) for the entire fermentation period.
Putting beer into our fermentation chamber
Benchmarks
- Post boil water volume was 5.3 gallons (20.1 liters) (add water to match if you're low)
- Starting gravity was 1.052
- Ending Gravity was 1.010
- ABV is 5.5%
- Estimated IBUs: 58
Tasting
The first week, this beer was a solid 10 of 10. The beer had a fresh tropical fruit juice flavor with plenty of bitterness to match. The most dominant characteristics were pineapple and mango. However, the hop aroma faded after that and so did the "juicy" flavor. After that, it dropped to a 7 or so. We'd suggest dry hopping if you want to keep this a single hop, or adding some aroma hops of a different varietal if not.
We just made a citra version of this that turned out pretty great after one week in the bottle. We did add an extra 50g citra dry hop after a week based on what was said. Hopefully it just gets better in the next few weeks before it is gone. Thanks for the recipe
It’s funny that people still ask questions when it clearly says above:
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Is this liquid yeast gluten free I want to try and do a gluten free Style
Hey,
It seems like to ferment for 7 days then put it in a keg and drink it next day. What’s schedule you keep in terms of brew to drinkable beer?
Thanks,
Dane
Hi,
other dry yeasts that enhance fruity flavour to suggest for the style? Thanks in advance. G
For how long did you ferment it? I consider fermenting it for 14 days and dry hop in the last 3-4 days??
I just did this and can’t wait. 8 lb pale 2 row. 1 oats. Wheat. Maze. 1 oz at 60 2 at flame. 1 dry hop day 5 for 10 days. Very excited
do a 1/4 oz of eldo at fwh. Then at 10 mins
Left of the boil add 2 oz. 2 oz at flame out and dry hop with 3-5 oz. the dry hop is all preference so start with 2 oz just before
You do a Diacetyl rest. Once you hit final gravity add another 2-3 days.
Thanks for the great recipes & videos. Why do you think your loosing hop aroma in just 2-3 weeks on your really hop forward beers? Any suggestions or recommendations to prolong the hop character?
Hi guys,
how long should i mash it? can find the info …
thx
martin
Hi made this beer it looks great no only problem I have the FG it stuck at 1.020 it’s been in fermentation for 10 day any thing I can do??thanks
Whats the science behind the water profile control? What was the profile before adding the salts to water and what was the target ? How do you measure the additives for 5 gallons?
Rye? Yes / no?
hey Guys,
I had a similar question. Is this grain bill accurate? 5.5 abv seems high for that grain bill.
Thanks!
What kind dry hopps you guys racomment thanks
Hey guys,
I’m looking to brew this beer in the next couple days. I just had one question. In the video you mentioned Rye being part of the Grist, but in the recipe rye isn’t listed. I’m assuming the recipe above is correct, but I thought I would double check. You know what they say about assuming.
Keep up the great videos guys.
Cheers!