Can You Make a GOOD HAZY IPA WITH CHEAP HOPS?? | PRESSURE Fermenting NEIPA | Grain to Glass

Sick and tired of paying 3-5 dollars per ounce of trendy, hard to get hops like Galaxy, Citra, Mosaic, Amarillo etc? In this video, I make a hazy New England IPA with hops that cost $2.50 per ounce or less and show you that you really don't need expensive hops to make a great juicy, tropical NEIPA. I also explore whether or not pressure fermenting after dry hopping has any impact on hop aroma. Believe it or not, this was actually my most balanced and drinkable NEIPA yet, with some subtle malt complexity and a bit more residual sweetness to keep the hops in check. Watch on and let me know what you think!
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Recipe on Brewfather: https://share.brewfather.app/XyKk3Om8...

Recipe for 5 gallons, your efficiency may vary:

"Climb to Glory"

7.2% ABV 24 IBU

6 lb Pilsner (35.3%)
5 lb Pale 2-Row (29.4%)
2 lb Flaked Oats (11.8%)
2 lb Flaked Wheat (11.8%)
2 lb White Wheat (11.8%)

Mash at 154 F (67 C) for 90 min

Water (ppm): Ca: 105, Mg: 3, Na: 0, SO4: 49, Cl: 159, HCO3: 0
Add 2g Gypsum, 1g Epsom, and 10g CaCl to 8 gal (30 L) of distilled water

60 minute boil
No Hop Additions during boil

20 minute whirlpool at 175F (79 C) with
3 oz (85g) Cascade (6.4% AA)
3 oz Denali (13.8% AA)

Dry hop on Day 3 of fermentation with:
2 oz (56g) Summit (16.3% AA)
1 oz (28g) Denali

OG: 1.070

Wyeast 1318 London Ale III

Ferment at 65-68 F (15-18 C) for 10-14 days. Feel free to ferment higher if you want to push more fruity esters. Also feel free to add 10 PSI (0.68 bar) after dry hopping.

FG: 1.016
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0:00 Intro and Welcome
0:48 Style Description and Approach
4:34 Recipe
8:06 Mash
9:14 Boil, Whirlpool and Yeast Pitch
10:15 Fermentation Plan and Dry Hop
14:37 Fermentation Follow-Up
16:13 Pour and Tasting Notes
24:54 Potential Improvements
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