1st NEIPA!

[paulied65]

Recently brewed my 1st NEIPA. I was worried about bottling it with some of the oxidation horror stories, but it turned out great!

10lbs 2-row
1lb wheat
1lb oats
.5 lb crystal 20

1oz Magnum @45 minutes
1oz Each Citra, Simcoe, Motueka at whirlpool
1oz each Citra, Simcoe, Motueka at 48 hrs post pitch
1oz each Citra, Simcoe, Motueka at 5 days post pitch

WLP006 London Fog yeast with starter

Didn’t quite hit my SG numbers, and it fermented down to 1.008, but I’m pretty happy with it. Next time I will decrease my bittering charge and also will remove the dry hops after a few days. This time I just dumped the pellets into the fermenter and let them sit until bottling. Slight “grassiness” that may be from the dry hops being in the beer for 10 days.

 

[brew703]

Looks good. Haven't used Motueka yet. Will be brewing a Belgian Saison in the coming weeks that will use Motueka and Amarillo.

 

[Jayjay1976]

Get yourself some 2565 kölsch yeast, it will reliably finish a bit higher and add a touch of fruity esters to support that hopping schedule. Nice recipe BTW.

 

[paulied65]

Get yourself some 2565 kölsch yeast, it will reliably finish a bit higher and add a touch of fruity esters to support that hopping schedule. Nice recipe BTW.

Kolsch Yeast in a NEIPA? I’ll have to look into that strain, wouldn’t have ever thought of that. Thanks!

 

[JohnK93]

Nice! I've only brewed one real NEIPA and it was amazing, hit it's prime about 1-1.5 weeks after kegging. I bottled a few off of the keg and they did not hold up well at all (not the best keg bottling practices though.) I also tried to make the keg last, but next time I'll enjoy it heavily while it is fresh instead.

 

[Jayjay1976]

Kolsch Yeast in a NEIPA? I’ll have to look into that strain, wouldn’t have ever thought of that. Thanks!

2565 is my go-to, I use it to make pilsners and helles fermenting them down in the mid- to low-50's for cleanest flavors; Belgian IPAs, Kolsch, blondes, etc. I ferment in the mid 60's for some added complexity, and when fruity esters are acceptable or desirable I ferment at room temp, which also speeds up the finishing. I like to cold-crash with this yeast for clearer beer and find the flavor profile enhances perceived maltiness but before you crash be sure to bring it up to 66f for a couple days to get rid of diacetyl. I did have one batch come out a touch buttery as I didn't rest it warm enough for long enough, but I still enjoyed drinking it... As always, YMMV, this is just what has worked for me.

Also maybe try 3522 Ardennes, that's another flexible yeast that ferment clean at low temps, though it tends to finish lower which is helpful for dryer styles.

 

[Jayjay1976]

Nice! I've only brewed one real NEIPA and it was amazing, hit it's prime about 1-1.5 weeks after kegging. I bottled a few off of the keg and they did not hold up well at all (not the best keg bottling practices though.) I also tried to make the keg last, but next time I'll enjoy it heavily while it is fresh instead.

My bottled IPAs seem to hit their peak at about 3 weeks after bottling day and then the hop character degrades quickly. Kind of a bummer as my wife is a hop head and she definitely commented on the declining quality. I think I'll give this NEIPA recipe above a try, maybe I've just been too conservative with my hopping schedule.

 

[day_trippr]

I would say if you enjoyed the brew at that 3 week point the recipe is fine and you might look elsewhere for the root cause of attenuation.
It's almost always due to oxidation, and neipa's are notorious for suffering the effects of same...

Cheers!

 

[paulied65]

Well one thing has sucked about this. I ferment in an old fridge with an Inkbird temp controller, works great. I put the finished, carbed bottles in the fridge and had just the fridge running, no temp controller. Fridge must had no regulator or whatever because I grabbed a bottle to drink today and it was frozen solid. I plugged in the inkbird and the temp was reading 21*F. 90% of the bottles that are left had started to gush out because they were so frozen. Lesson learned

 

[Rev2010]

Well one thing has sucked about this. I ferment in an old fridge with an Inkbird temp controller, works great. I put the finished, carbed bottles in the fridge and had just the fridge running, no temp controller. Fridge must had no regulator or whatever because I grabbed a bottle to drink today and it was frozen solid. I plugged in the inkbird and the temp was reading 21*F. 90% of the bottles that are left had started to gush out because they were so frozen. Lesson learned

Ouch! That's painful to go through after all the work and waiting Sorry to hear, but yeah, lesson learned I'm sure!


Rev.