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CTZ/Citra NEIPA update: This is actually the Trillium Melcher St clone recipe, but there is better conversation on this thread. 13 lb 2 row 2.75 lb Wheat 0.5 lb Carapils 0.5 lb Crystal 15 0.7 lb Sugar 0.4 oz Columbus FWH 1 oz Columbus 10 min 3 oz Columbus whirlpool (170 for 30 min) 1 oz...

I've had the best luck with Simcoe/Centennial/Amarillo and Simcoe/Centennial/Citra for a more modern west coast IPA. Gotta love plain old Cascade/Centennial is a more old school, maltier IPA too.

Brewing this up this weekend... Building on my success with the Simcoe/Cetennial/Amarillo combo, but I plan to make a few differences from my typical west coast IPA. I'm adding a bit of crystal for some more maltiness, trying out Amarillo Lupomax, using American instead of English yeast, and...

Exactly. I'm not too scientific about it, but when I look at the software I'll assume it finishes a bit lower and adjust my target O.G. if I'm shooting for a particular ABV.

I use Imperial Juice, mash between 152 and 155, and usually hit between 1.011 and 1.013 which is lower than my software predicts as well. I haven't put too much thought into it because I like the way the beers turn out. The few I've made that came out around 1.017 weren't necessarily all that...

That glass is cool as hell! Beer looks good too :mug:

A little dank, I think the CTZ came across a little bit as that subtle earthiness on the finish. When I brew Melcher Street clone with all CTZ in the boil/WP and then a fruity dry hop, it gives such a depth of flavor with a dank base and brighter notes on top. That didn't work out quite as...

Part of it was just having 2 oz bags that I wanted to use all at once. I also wanted to go heavier on the CTZ in the whirlpool because I've had amazing results with the Trillium Melcher St clone, which only uses CTZ in the whirlpool. I wanted to merge that idea into this recipe a bit. At the...

Simcoe/Mosaic/CTZ NEIPA update: 14 lb 2 row 1 lb flaked oats 0.75 lb wheat 0.25 lb honey malt 0.5 oz Warrior (19 IBU) 1 oz Columbus 0 min 1 oz Columbus whirlpool (185 for 15 min) 1 oz Mosaic whirlpool (185 for 15 min) 2 oz Columbus whirlpool (165 for 15 min) 1 oz Mosaic whirlpool (165 for 15...

Really glad to see this thread! Here is my take on several aspects of brewing a modern west coast IPA. Not saying any of this is right, its just where my head is currently at, hopefully it can spur some conversation. Grain: I've been using 80% 2 row, 20% Vienna although I'd like to start...

I would do something like this personally... 4 oz Citra whirlpool 2 oz Mosaic whirlpool 4 oz Citra dry hop 2 oz Mosaic dry hop 2 oz Idaho 7 dry hop I know others, including Scott Janish, recommend Idaho 7 in the whirlpool but that didn't work great for me the one time I tried it. I would go...

Yeah here's what I use for all my pilsners:

I just posted this in another thread. I brewed a pretty hoppy German Pils using the recipe below, it came out great. It wasn't a punch in the face with hop flavor, but a very flavorful pilsner. I wouldn't be afraid to use even slightly more hops, or work in some new age hops. I really prefer...

I think this looks great (and you're probably already brewing), let us know how it turns out!

All good takes! Since I'm happy with my crashing/transfer process, and never had any oxidation issues, I agree that floating dip tube in the serving keg probably doesn't make a huge different in NEIPAs. I definitely won't mind pouring a clear pilsner a little bit sooner!

I've been using a floating dip tube on my last few batches. No drastic improvement, but no complaints either. Something just occurred to me though... Usually I let my kegs chill for a few days and then pour off 8 oz or so of very hazy beer, just to get all that sediment out of the keg. That's...

The same thing happened to me on my first soft crash. Since then I let the beer rise back up to at 60-65 before adding the hops, seems to work much better.

I recently brewed an Italian Pils, and I went heavier on the hops than I originally planned. What I got was basically the "German Pils", or whatever you want to call it, with just the amount of hop character that I love in the style. Not too hoppy, not an IPL, just a really flavorful pilsner...

Citra/Nelson/Amarillo IPA update. This was supposed to be a west coast IPA but never cleared up after gelatin, and definitely has that juicy full mouthfeel despite the sugar, low F.G. and high sulfate. Calculated IBU's are higher than my typical NEIPA but doesn't taste like it. Super ripe...

I've brewed this. I think he's just referring to a purging the keg with co2 before racking the beer into it. I did not do the keg hops when I made it, and added those hops to the normal dry hop instead. That's only because I never keg hop and didn't want to deviate from my normal process...