Feedback: NEIPA

[bubbafat]

My wife has asked for "something hoppy but not too bitter" for an upcoming party - so why not jump on the bandwagon and go for an NEIPA? Everyone else is doing it, right? Instead of just doing a clone of someone else's clone, here's my stab at it.

This is based on a 6 gallons into the fermenter and 5 into the keg.

Any feedback would be appreciated.

Grain Bill

• 85% Golden Promise
• 7% Flaked Oats
• 4% Crystal 80
• 4% Carapils

60 minute single infusion mash @ 154

90 minute boil

• 1oz Magnum @ 60
• 0.5oz Citra, 0.5 El Dorado, 0.5 Mandarina Bavaria @ whirlpool (wort temp ~160)
• 0.5oz Citra, 0.5 El Dorado, 0.5 Mandarina Bavaria @ whirlpool (wort temp ~120)

Imperial Yeast A38 ("Juicy") - wy1318 if I can't find that. Starter for 4-6 days. Pure O2 for about a minute before pitching.

Dry Hop (@ 5 days)

• 2oz Mandarina Bavaria
• 1oz Citra
• 1oz El Dorado

Est Original Gravity: 1.061 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 6.3 %
Bitterness: 34.1 IBUs
Est Color: 7.4 SRM

 

[JamesonFan]

I just finished up a NEIPA, and I read a bunch of different things from the Mad Fermentationist and Ales of the Riverwards and they seem to settle on roughly 15-18% oats. So maybe just knock down your base a little and bump up the percentage of oats.

I don't think you need to boil for 90 minutes, you should be fine with 60.

Imperial yeasts are solid. I just used A24 Dry Hop and that sucker took off and it is just about finished 4 days after brewing.

From what I've read most of these guys say you should dry hop anywhere from 2-3 days after pitching, at high krausen. Biotransformation of the hop aroma really kicks in with some yeast washing over it.

But it looks like a very good beer.

 

[bubbafat]

they seem to settle on roughly 15-18% oats.

That's a lot of oats. Is that going to require a beta-glucanase rest? Any idea what that would do to head retention (which is why I added the carapils)?

I don't think you need to boil for 90 minutes, you should be fine with 60.

I'm sure you're right. I started doing 90 minute boils a few months ago when I was using more pilsner malts and 10g batches. In this case, since hop additions aren't a boil concern, I'd probably base it more on volume and gravity than on time.

dry hop anywhere from 2-3 days after pitching

Good point. I will adjust that to pitching at high krausen.

Thanks for the feedback, I really appreciate it!

 

[JamesonFan]

Oats are mainly used for mouthfeel, and I'm not 100% sure on a beta-glucanese rest. I just looked it up. I do a full volume BIAB with no sparge, but if you do sparge, you might have to do a beta-glucanese rest to prevent it from sticking.

 

[bubbafat]

Oats are mainly used for mouthfeel, and I'm not 100% sure on a beta-glucanese rest. I just looked it up. I do a full volume BIAB with no sparge, but if you do sparge, you might have to do a beta-glucanese rest to prevent it from sticking.

Mouthfeel is exactly what I had hoped for from them.

Since I don't have a HLT, I have been batch sparging. Looks like Palmer says in HTB that the rest is only needed when you hit 25% of the mash - I'll try bumping the oats for a bit more mouthfeel. Will probably sacrifice the carapils to do that.

Thanks again!

 

[JamesonFan]

Perfect. Good luck with it. It looks like it will turn out great.

 

[bubbafat]

Perfect. Good luck with it. It looks like it will turn out great.

Just wanted to thank you again for the feedback. With it I modified the recipe (Beersmith) and after carbing, the feedback today was "Oh ... wow ... that's really good."

The color and mouthfeel are dead-on. The taste is great but I have some ideas to tweak it a little (don't we always?).

Thanks again!

 

[Hwk-I-St8]

Where did your IBUs come out? I brew a mostly NEIPAs and I usually shoot for 40-55 IBUs with an ABV around 6-6.5%. I gave up on a 60 minute addition completely and get all my IBUs from the last 10 minutes through FO additions with a really generous WP addition.

For a future batch, do one massive dry hop early. My active fermentation is slowing within 24 hours so I usually add them at around 20-24 hours and start ramping up temps then. Also, these stay really juicy with intoxicating aroma if you can keg at about day 7 or 8. For me that includes a 48 hour cold crash.

Also, I don't use a ton of flaked oats. I use about 7% flaked oats and 3.5% flaked wheat. The mouthfeel is great.

Here's an example:

 

[bubbafat]

Where did your IBUs come out?

Beersmith says 33.5 and I would guess that's about right - there is a mild bitterness (which I like) but not much.

I gave up on a 60 minute addition completely and get all my IBUs from the last 10 minutes through FO additions with a really generous WP addition.

How generous? During the WP, I did 1.5oz at 170 degrees, 1.5oz at 120 degrees and then 4 ounces at high krausen.

My active fermentation is slowing within 24 hours so I usually add them at around 20-24 hours and start ramping up temps then.

I saw the same thing - fermentation was super fast. Way faster than I expected. I added the dry hops at about 40 hours.

For a future batch, do one massive dry hop early. Also, these stay really juicy with intoxicating aroma if you can keg at about day 7 or 8. For me that includes a 48 hour cold crash.

I hit my gravity numbers after about 72 hours and let it run a little longer (to 1.0005). I cold crashed on day 6 and kegged day 8.

Here's an example:

Really nice looking. It has a beautiful milkshake color.

 

[Hwk-I-St8]

Beersmith says 33.5 and I would guess that's about right - there is a mild bitterness (which I like) but not much.



How generous? During the WP, I did 1.5oz at 170 degrees, 1.5oz at 120 degrees and then 4 ounces at high krausen.

Typical for me is 2-4 oz at 5 mins, 2-4 oz at FO and 3-4 WP at 170.

I hit my gravity numbers after about 72 hours and let it run a little longer (to 1.0005). I cold crashed on day 6 and kegged day 8.

Sounds good. I'll bet it's got great flavor and aroma. I love El Dorado and have been wanting to try the Mandarina Bavaria. My favorite hop combo to date is El Dorado, Galaxy and Nelson Sauvin. I was really sad to see that keg go. I'll be picking up many pounds of Nelson when it becomes available again. I'm seriously thinking of getting like 5-10 pounds.