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Pioneer NEIPAs like Heady Topper dry-hopped at about half the rate in the above recipe. Part of the fruity flavour comes from the yeast, hence the discussion here and elsewhere over which strain to use. Over time an arms race developed, and rates by home brewers in 20L batches have run as high as 450g. A small percentage of beer drinkers anywhere are hopheads, which is why even some Belgian and German brewers offer the style as a sideline.I've brewed them occasionally, using 80g in a long hop stand starting at 95 degrees and then dry-hopped with 100g, always Mosaic and one or two other hops (often Galaxy, never Citra), a grist of Golden Promise, wheat malt and Golden Naked Oats. Tried various yeasts. Got plenty of hop aroma, but malt and yeast flavours still came through.
Pioneer NEIPAs like Heady Topper dry-hopped at about half the rate in the above recipe. Part of the fruity flavour comes from the yeast, hence the discussion here and elsewhere over which strain to use. Over time an arms race developed, and rates by home brewers in 20L batches have run as high as 450g. A small percentage of beer drinkers anywhere are hopheads, which is why even some Belgian and German brewers offer the style as a sideline.
I've brewed them occasionally, using 80g in a long hop stand starting at 95 degrees and then dry-hopped with 100g, always Mosaic and one or two other hops (often Galaxy, never Citra), a grist of Golden Promise, wheat malt and Golden Naked Oats. Tried various yeasts. Got plenty of hop aroma, but malt and yeast flavours still came through.
