brucegodin
Well-Known Member
Has anyone done a GF Northeast, Juicy, Hazy IPA?
Has anyone done a GF Northeast, Juicy, Hazy IPA?
This is next on my list too!
I saw this today in fact:
http://thecraftbeerchannel.com/gipsy-hill-drifter-east-coast-ipa-recipe/
and I plan to work on a recipe soon (will be adapting it to GF ingredients of course). I've never racked chilled wort onto dry hops in the past nor have I dry hopped midway through fermentation. I also use a hop sock for clarity but I may stop using that for that EC/NE haziness you get with Alchemist, Trillium, Treehouse, etc.
Don't use kettle finings, and be sure to dry hop during active fermentation...it will be hazy
Looks like we all had the same idea ... I'm building a recipe right now based on the Julius Clone in the 10/16 issue of BYO and hoping to brew in the next month or so. Here is a (very) preliminary grain bill and hop schedule.
NEIPA (Julius Clone) - Gluten Free
5.75 lb - Pale Rice malt
1 lb - Biscuit Rice Malt
1 lb - Munich Millet Malt
1 lb - Buckwheat Malt
12 oz - United Kingdom - Oat Malt
4 oz - Crystal Millet Malt
4 oz - Rolled Oats
6 oz - Turbinado
12 oz - Rice Hulls
HOPS:
2 g - HopShot, Type: Pellet, AA: 95, Use: Boil for 60 min, IBU: 42.82
28 g - Citra, Type: Pellet, AA: 14.1, Use: Whirlpool for 30 min at 180 °F, IBU: 13.91
28 g - Mosaic, Type: Pellet, AA: 12.5, Use: Whirlpool for 30 min at 180 °F, IBU: 12.33
14 g - Simcoe, Type: Pellet, AA: 12.9, Use: Whirlpool for 30 min at 180 °F, IBU: 6.36
35 g - Citra, Type: Pellet, AA: 14.1, Use: Dry Hop for 3 days
28 g - Mosaic, Type: Pellet, AA: 12.5, Use: Dry Hop for 3 days
21 g - Simcoe, Type: Pellet, AA: 12.9, Use: Dry Hop for 3 days
Don't use kettle finings, and be sure to dry hop during active fermentation...it will be hazy
I am totally obsessed with NE juicy IPA's! Don't want to drink anything else honestly.
Please keep me posted on the recipe you come up with. I have been trying to wrap my head around how to do a GF juicy IPA. I assume oats would be part of it and as you mentioned lots of dry hopping.
Are you Celiac or gluten intolerant? Have you tried any of the juicy IPA's from Alchemist, Trillium, Treehouse?
Bruce, luckily I am not celiac but only mildly intolerant and I still drink and trade for cans from Alchemist, Trillium, Treehouse, Fiddle Head, and some up and coming NY/NJ beers. I have mild intestinal issues that I dealt with. I actually got into brewing GF beers because of my wife (very GF intolerant but not celiac) and the challenge of trying to work out the puzzle of GF brewing. In any case, yes... I was introduced to the style from the original Alchemist pub where Heady Topper was just one of 10 beers John Kimmich had on tap. They were all mind blowing. His wife (a celiac coincidentally) used to tend bar and he'd be in the basement crafting the brews. What a great pub that was... many of the people that are doing the style in the NE were patrons (brewers of Fiddle Head and Hill Farmstead are confirmed regulars from back in those days and I would guess that Trillium and Treehouse were there too and were also inspired). In any case these are great beers and this is my favorite style and I prefer them over the crystal clear NW IPAs from around here. 3 local pubs here are working on NE IPA recipes. Orlison, a local brewery did a fairly nice job but they need to work on the yeast strain and hop mix but they did get it cloudy:
Good plan. Looking forward for more posts on how this turns out. 75 IBU ... Wow!
Based on my experience I have gone to millet pale base malt and all of my crystal or roasted grain comes from rice. Not sure what grain you have already purchased. The complaints on rice are that rice base malts produce very thin finished product. But the rice husk produces a better roasted character so it lends itself to crystal and roasted malts. Better than millet in my opinion. With such a hop forward beer, it may not matter but something to consider for less hop forward batches.
Just stumbled across this:
http://brulosophy.com/2017/02/09/br...rmont-ale-conan-in-neipa-exbeeriment-results/
and no surprise yeast is one of the critical factors. Wyeast is not GF but I believe the GigaYeast Vermont IPA is (it looks like a dry yeast, can someone confirm that, or not?). If not then celiacs beware. I plan to try this next (my only experience has been US-05.
In addition, this seems to give some insight on grain bill (obviously ignore the wheat but there is GF oatmeal available) and on the late hop additions:
http://homebrew.stackexchange.com/q...oj-looking-pale-ale-a-la-trillium-tired-hands
The real wacky thing is the mention of the use of flour. I've never heard of that before.
NEIPA (Julius Clone) recipe update
It's four weeks after bottling and I am really happy with the results. I've been drinking it for two weeks and it is still holding up very well. Great hop aroma, some alcohol heat fading to citrus and grapefruit notes, mild bitterness, medium body, just enough carbonation.
I've been giving this to every beer drinker I know to get feed back and all has been positive, all saying they wouldn't have know it was gluten free (I believe the hop forward style helps with this), and to style.
My own criticisms are a lack of head retention, which seems to be the case with any of my beers with oats or oat malt in the grain bill. Any suggestions here would be greatly appreciated. And over attenuation (ended at 1.010 for 7.5% ABV) which my explain the mild, though noticeable alcohol burn. I'm still working on dialing in my enzyme load so i should have this resolved for next time.
Cheers!
This thread gives me hope! After years of a healthy Tree House, Hill Farmstead, Trillium, Alchemist, etc diet, I have been diagnosed with Celiac's. I've been sampling various gluten free beers and we'll...it's a bit depressing thus far (Glutenberg seems to be my best option).
I'm very curious to see how this brew turns out. If anything can come close to my beloved NE style IPA, I'll be a happy man.
p.s. sort of a side note: There was one fairly interesting snafu: racking from primary to keg! With all that hop matter, I could not get a racking cane to work. I ended up using my biab bag (sanitized) and pushing it down into wort so that the wort would seep thru and I could them rack that out. It was a pain in the butt but I got about 4 gals of wort (losing a gallon to trub loss really stings) so I will adjust my recipe to mash more, get more in the primary bucket so that I can try to get closer to my keg size of 5 gals. Perhaps I really need to bag up the hops in primary and weigh down the bag. Another thought was to line my fermenter with my BIAB bag, then raise the bad like you do during the mash but in this case its hops (but I think there might be a danger of aeration if I am not super careful and gentle). Open to idea here.
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