Critique this NEIPA Recipe Please!

[ultravista]

Does anything glaring stand out for this recipe?

Will the Citra/Galaxy/Mosiac dry hop work well with the Amarillo/Centennial/Simcoe hop stand?

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Batch Size: 6 gallons
Boil Time: 60 Minutes

Ingredients:
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Amt Name Type # %/IBU
12 lbs Pale Malt, Pearl (Thomas Fawcett) (2.6 S Grain 1 64.0 %
3 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 2 16.0 %
3 lbs White Wheat Malt (3.0 SRM) Grain 3 16.0 %
12.0 oz Carastan Light (Bairds) (15.0 SRM) Grain 4 4.0 %
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5.00 oz Hop Shot [3.35 %] - Boil 60.0 min Hop 5 41.5 IBUs
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1.00 oz Amarillo [9.20 %] - Steep/Whirlpool 60. Hop 6 11.4 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 7 12.4 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 60.0 Hop 8 16.1 IBUs
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1.00 oz Citra [12.00 %] - Dry Hop 6.0 Days Hop 9 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 6.0 Days Hop 10 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 6.0 Hop 11 0.0 IBUs
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1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Hop 14 0.0 IBUs
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1.0 pkg London Ale III (Wyeast Labs #1318)
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Water 200ppm Chloride / 75ppm Sulfate
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[mmahu]

I would pair Amarillo with Citra and Mosaic. Personally, I am not keen on Galaxy hops, although in smaller percentage than the other hops would work OK.

 

[ultravista]

The Hop Shot is actually 5 ML, not ounce. Beersmith does not play well with Hop Shots.

 

[jimmykx250]

My experience with the oil has not been favorable. I bought a can from YVH and filled a bunch of syringes. I would add 10ml per 5 gal batch and it would add something but just not that significant. I thought most the oil ended up on the sides of my kettle. So I started mixing it in a 4 cup glass pyrex heated to boiling in the microwave first. just my opinion. Not fmilar with galaxy hops other than that looks good!

 

[Ruckusz28]

Does anything glaring stand out for this recipe?

Will the Citra/Galaxy/Mosiac dry hop work well with the Amarillo/Centennial/Simcoe hop stand?

------------
Batch Size: 6 gallons
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
12 lbs Pale Malt, Pearl (Thomas Fawcett) (2.6 S Grain 1 64.0 %
3 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 2 16.0 %
3 lbs White Wheat Malt (3.0 SRM) Grain 3 16.0 %
12.0 oz Carastan Light (Bairds) (15.0 SRM) Grain 4 4.0 %
------------
5.00 oz Hop Shot [3.35 %] - Boil 60.0 min Hop 5 41.5 IBUs
------------
1.00 oz Amarillo [9.20 %] - Steep/Whirlpool 60. Hop 6 11.4 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 7 12.4 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 60.0 Hop 8 16.1 IBUs
------------
1.00 oz Citra [12.00 %] - Dry Hop 6.0 Days Hop 9 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 6.0 Days Hop 10 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 6.0 Hop 11 0.0 IBUs
------------
1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Hop 14 0.0 IBUs
------------
1.0 pkg London Ale III (Wyeast Labs #1318)
------------
Water 200ppm Chloride / 75ppm Sulfate
------------

I would omit the carastan. I prefer some complexity from late kettle additions. 1oz of each Simcoe/Amarillo/Centennial at the 5 minute mark, 2 oz of each Simcoe/Amarillo/Centennial in the whirlpool at 160F for 20-30 minutes.

You cannot go wrong with galaxy (as long as its good galaxy). You're very light on your dry hop. I would recommend at least a 6 ounce dry hop here consisting of 2oz of each galaxy/mosaic/citra. My last NEIPA had a 12oz dry hop split into 2 additions; one at peak fermentation and one 3 days before kegging.

Make sure you account in your brewing software for hop absorption and increased losses to the kettle and fermenter from the hop sludge.

 

[Hwk-I-St8]

I would omit the carastan. I prefer some complexity from late kettle additions. 1oz of each Simcoe/Amarillo/Centennial at the 5 minute mark, 2 oz of each Simcoe/Amarillo/Centennial in the whirlpool at 160F for 20-30 minutes.

You cannot go wrong with galaxy (as long as its good galaxy). You're very light on your dry hop. I would recommend at least a 6 ounce dry hop here consisting of 2oz of each galaxy/mosaic/citra. My last NEIPA had a 12oz dry hop split into 2 additions; one at peak fermentation and one 3 days before kegging.

Make sure you account in your brewing software for hop absorption and increased losses to the kettle and fermenter from the hop sludge.

I really don't think you need that much dry hops to get a great result. My last NEIPA had:
2 oz Galaxy at 72 hours (tail end of primary)
1 oz Columbus at 72 hours
2 oz Galaxy on day 6

It only had 2 oz at 170 degrees whirlpool (20 min rest).

It was everything you'd expect out of a NEIPA - perfect amount of haze, great hop aroma and flavor, nice bitterness and a succulant mouthfeel. I drink a lot of Trillium (my best friend has a pipeline), a ton of TG, I've had quite a few Treehouse, Other Half, & Alchemist. 5 oz dry hops in a 5.5 gallon batch had all the haze, flavor and aroma as any of them.

I know people put insane amounts of dry hops in (I've seen people touting 3-4 or even more oz per gallon), but I suspect there's a hefty law of diminishing returns on that.

 

[Ruckusz28]

Yep, you're right 100%. I compared some of my stuff to Julius and noticed some things that kind of baffled me. Julius was much sweeter and much LESS hoppy than this batch. I imagine it'll fade over time though. I'm in Michigan and I don't have a direct connection to Tree House. These days I am lucky to get 3-4 cans a year these days. Not having that supply to do taste comparisons, you go off of memory. Its crazy how you perceive these beers when you haven't had them in quite some time.

Typically, I'll use 6-8oz total for a batch that fills my 2.5 gallon kegs and consistently get good results.

 

[ultravista]

I brewed this batch last weekend, it is near the end of fermentation now. The dry hop is 3 ounces twice (or double dry hopped).

With 15% oats, the wort was slick

 

[ultravista]

Today marks two weeks since brew day. Fermentation has been around 65-67 F the entire time. Today's sample tasted great despite a gravity of 1.020 (two different hydrometer samples).

OG was 1.082 and mash @ 152 using London Ale III (1318). Per the recipe in Beersmith, it should be right there at 1.021.

Going from 1.082 to 1.020 is around 73% attenuation (per Beersmith).

I moved the chamber temperature to 70F to coax a point or two out of the yeast. After two weeks and 73% attenuation however, I am not confident this yeast will do anything else.

At 1.020, the beer tasted good, not too sweet to my palate. Knowing that it's 1.020 is bugging me ..

Given the recipe above, what are you thoughts on leaving at ambient temperature for another week or should I bite the bullet and keg/dry hop now?

This style is supposed to be a little sweeter but is 1.020 too sweet?

With the exception of throwing more yeast at it, what would you do?

 

[Invertalon]

If the FG is right where BeerSmith projected, what's the problem? If you wanted it drier, the recipe should have been adjusted as such. Or did I just misunderstand? For me, I would not be happy with 1.020 for an IPA (my tastes). But likely nothing you could really do. Just keg it up and see how it is and adjust the next time.

Recipe looked good, although I would personally do more hefty hopping and reduce the oats. Don't need it for the signature mouthfeel (water!). I do NE IPA's a lot and my style is more "Trillium-like" if you have had their stuff. I don't care for the sweeter, Treehouse like and Tired Hand "Milkshake" variants, I need some hops to balance that sweetness.

I target FG's of about 1.010-1.013 for my NE IPA's. My normal IPA's and DIPA's for comparison are about 1.008-1.010. I carb a little lower and the water profile lends itself to that nice mouthfeel.

My typical hop usage for a 6-8% ABV NE IPA is about 12-16oz total. My aroma and flavor holds up for months, not just weeks and is always super turbid. My end results taste better than most NE IPA's I've had (A LOT!) haha.

Here is a look at my most recent (hydro sample), kegging tomorrow or Wed. It's all Columbus and Galaxy.

 

[ultravista]

Invertalon - share a recipe please!

Mine is sitting at 72F and off-gassing every ~10 seconds. The yeast must still be chewing on the sugar. I'll keg this weekend.

 

[Invertalon]

Invertalon - share a recipe please!

I don’t have the recipe right in front of me, but from what I recall…

OG 1.062
FG 1.010-1.011

Grist was 80% 2-row, 7% flaked wheat, 5% mixed 10L/20L and the balance cara-pils and sugar.

Columbus was used exclusively during the boil… Around 60 IBU total… Included a FWH, 20min and 10min addition.

Whirlpool (30min at 170F) was 2oz Columbus, 0.5oz Galaxy.

Dry Hop #1 was 1.5oz Galaxy, 0.5oz Columbus (three days after pitching yeast)
Dry Hop #2 was 5.0oz Galaxy and 1oz Columbus (once FG was reached)

12.5oz total hops used for this one… Usually a bit higher on past NE IPA’s, but slowly working my way down to see where I start to notice a difference.

Conan yeast… Fermented at ~64F and allowed to rise up to 68F after a few days to finish out.

I brewed this last Saturday, so grain/glass time will be less than two weeks… I can be drinking it as early as Thursday but will be patient and wait until Saturday From the hydro samples, the flavor profile is extremely close to Congress Street. I have two fresh cans to compare with when I do tap this beer this weekend, as I want to continue to get as close as possible. So I will adjust for my next version based on how close they really are (or not at all if mine is better!)

 

[Upthewazzu]

I don’t have the recipe right in front of me, but from what I recall…

What does your mash profile look like (pH, grain/water ratio, temp)?

Thanks!

BTW, that is a very pretty beer!

 

[Invertalon]

What does your mash profile look like (pH, grain/water ratio, temp)?

Thanks!

BTW, that is a very pretty beer!

Thanks!

Mash pH of 5.4

1.5qt/lb mash ratio

150F mash temp, 60min single infusion and batch sparge

 

[Hwk-I-St8]

For comparison, here's one with 2.5 oz boil/whirlpool and 5 oz dry hops:

 

[Invertalon]

Very nice!

Mind you, I don't do the amount of hops I do for appearance, but more the flavor stability long term. My IPA's are still bright and vivid 2.5-3 months old with little drop off. This was also confirmed with a Brulosophy experiment at some point, how greater hop quantities hold up better long term. In my experience, it's exactly that!

Also, talking with some NE IPA brewers, my quantities are not out of line when compared lbs/bbl.

Plus, buying hops in bulk make hopping with high rates cheap relatively speaking. Even the Galaxy I bought two pounds of was only about $1.75/oz to my door which is probably my most expensive hop I have on hand (26# or such total currently, got to do more DIPA's... lol). Most other hops are around $1.25/oz or less. So that helps!

 

[Hwk-I-St8]

Nice price on hops. I guess I haven't had longevity issue so far. Initial flavor has been outstanding and my kegs only last 3-4 weeks (too many friends drop by when I have my brew on tap). I haven't seen flavor drop off yet.

It sounds like a great option for those who need a longer shelf life though.