I harvested 830gm fresh Cascade hops (2 second year plants) late January in Auckland and brewed a ‘fresh hop RIPA’. I left some smaller hop flowers on the vines for a second harvest in a weeks time for dry hopping. Second picking yielded 170gm and added these to the fermentation on Day 7 as primary fermentation was complete with SG 1.014 and activity down to 0.4 ppd. In total 1000 gm of fresh hops which equates to around 200 gm of pellets. This brew was self carbonated with spunding valve closed to allow pressure to build to around 22psi after primary fermentation completed. Dry hopped Day 7 and recharged fermenter with CO2 to purge any ingress of oxygen.
The beer initially came out with a strong “green vege” odour and taste, but after 3-4 days in the keg this has mallowed significantly. I put this down to the dry hop addition containing too many immature hops and leaving them in the fermenter too long. Different to a normal RIPA, but good level of bitterness, nice colour and good mouthfeel.
