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I found out about veil brewing's IdontwannaBU today, which they claim is a zero ibu IPA with citra and mosaic hops.

I am assuming they're just not kettle hopping at all and just one massive dry hop? What would I have to do to balance such a thing - I assume absolutely zero crystal/caramel malts. Maybe just 100% 2-row? I think this sounds like the type of thing that would benefit from a light tartness via acidulated malt.

I'm betting this is more like a massive whirlpool addition post flame-out that would "calculate" to zero IBU in brewing software, but would in reality provide the beer with some level of bitterness from the hops. Seems super common in IPA making these days, the absolutely zero kettle additions. Bitterness, or at least the sense of bitterness, can come from the malt, or even from the "plant material" aspects coming from dry-hopping (even if the technique doesn't isomerize any alphas), too, so maybe it's possible to make a crushable IPA that way? Give 'er a try!

CPR wrote:I'm betting this is more like a massive whirlpool addition post flame-out that would "calculate" to zero IBU in brewing software, but would in reality provide the beer with some level of bitterness from the hops. Seems super common in IPA making these days, the absolutely zero kettle additions. Bitterness, or at least the sense of bitterness, can come from the malt, or even from the "plant material" aspects coming from dry-hopping (even if the technique doesn't isomerize any alphas), too, so maybe it's possible to make a crushable IPA that way? Give 'er a try!

Word ...I have a 75ibu ipa with zero boil hops. 2 hours of whirlpool and a massive dry hop.

I think I was reading lately that dry hopping adds perceived bitterness but no IBUs. So they may actually be doing a big dry hop.

well, this is on the list to try once I get brewing again. Might make for a nice summer beer. Maybe just 100% MO to like 1.055 and then an 8 ounce dry hop.