Hallertauer Magnum Cascade IPA

[BrewnWKopperKat]

The book Brewing Classic Styles may be helpful in determining which character malts (steeping grains) to focus on initially. It has recipes for 80 different styles. Pick the styles you are interested in, find the common ingredients, and start brewing / researching.

With regard to crystal/caramel malts, most people find that different brands will have a different flavor for the some *L (for example crystal 60L). Consider starting with a set of crystal malts from the same brand, then try other brands after you get a good understanding of the initial set of malts.

Malt Sensory Methods - Brewing With Briess may be of interest.

Don't be afraid of "partial mash". It's essentially a small BIAB - and "water chemistry" and mash temperature are well solved problems for a 1 or 2.5 gal mash.

 

[JStep]

I read above that you are also wanting to know about short boils and no boil. Short boils were explained well and mentioned to adjust your hopping amounts to achieve your desired bitterness. I have found NEIPAs fair well from the no boil process because the proteins are not heated and fall out as Trub adding to mouth feel. There is usually no buttering hops and almost all hopping is done in a hop stand and dry hop. My last recipe was a no boil, no chill neipa. It was all grain but it is the same as using extract. With dme I like to mix it in when the water is below 100F as it doesn’t clump together as much. Then Heat to 170F. Add a sanitized hop bag and steep(hop stand) for 30 minutes. You can now chill or transfer 170F wort into a stainless fermenter. Stir to get O2 into the wort but to also stir up the hot wort to touch all parts of the vessel. Let sit over night and pitch yeast at desired temp. If you chill, you will not have a extra bitterness from the extend hot time. I have found that a 1.070 wort with 6oz of high alpha hops lends a nice balance to the end beer with no need to dry hop. Last beer was 2oz citra, 2oz azacca, 1oz bru-1 and 1oz Sabro.

 

[Sundy]

The book Brewing Classic Styles may be helpful in determining which character malts (steeping grains) to focus on initially. It has recipes for 80 different styles. Pick the styles you are interested in, find the common ingredients, and start brewing / researching.

With regard to crystal/caramel malts, most people find that different brands will have a different flavor for the some *L (for example crystal 60L). Consider starting with a set of crystal malts from the same brand, then try other brands after you get a good understanding of the initial set of malts.

Malt Sensory Methods - Brewing With Briess may be of interest.

Don't be afraid of "partial mash". It's essentially a small BIAB - and "water chemistry" and mash temperature are well solved problems for a 1 or 2.5 gal mash.

I was doing this exact thing. I like to use other folks' knowledge if I can. My book is a beer clone book, I don't recall the title right now. I have been using the resources on the Breiss website and I use their extract in 50 LBS bags.

 

[Sundy]

I read above that you are also wanting to know about short boils and no boil. Short boils were explained well and mentioned to adjust your hopping amounts to achieve your desired bitterness. I have found NEIPAs fair well from the no boil process because the proteins are not heated and fall out as Trub adding to mouth feel. There is usually no buttering hops and almost all hopping is done in a hop stand and dry hop. My last recipe was a no boil, no chill neipa. It was all grain but it is the same as using extract. With dme I like to mix it in when the water is below 100F as it doesn’t clump together as much. Then Heat to 170F. Add a sanitized hop bag and steep(hop stand) for 30 minutes. You can now chill or transfer 170F wort into a stainless fermenter. Stir to get O2 into the wort but to also stir up the hot wort to touch all parts of the vessel. Let sit over night and pitch yeast at desired temp. If you chill, you will not have a extra bitterness from the extend hot time. I have found that a 1.070 wort with 6oz of high alpha hops lends a nice balance to the end beer with no need to dry hop. Last beer was 2oz citra, 2oz azacca, 1oz bru-1 and 1oz Sabro.

I am saving this for my NEIPA brewing guide.

 

[BrewnWKopperKat]

IIRC, both of these threads include recipes for styles other than NEIPAs:

• No-Boil Recipes! New for 2019!
• New England IPA - Blasphemy - No Boil NEIPA

 

[Sundy]

So I brewed this on 4/29 using this recipe. O.G. was 1.072, I just checked the gravity and it is at 1.012. It tasted good (can't throw a sample away!) I will leave it for another week and then keg it.

HOME BREW RECIPE:
Title: Centennial IPA

Brew Method: Extract
Style Name: American IPA
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.058
Efficiency: 70% (steeping grains only)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.068
Final Gravity: 1.017
ABV (standard): 6.64%
IBU (tinseth): 44.59
SRM (morey): 6.74
Mash pH: 0

FERMENTABLES:
9 lb - DME Pale Ale (100%)

HOPS:
1 oz - Centennial, Type: Pellet, AA: 7.4, Use: Boil for 60 min, IBU: 21.84
1 oz - Cascade (7 AA), Type: Pellet, AA: 4.6, Use: Boil for 10 min, IBU: 4.92
1 oz - Cascade (7 AA), Type: Pellet, AA: 4.6, Use: Boil for 5 min, IBU: 2.71
1 oz - Cascade (7 AA), Type: Pellet, AA: 4.6, Use: Hop Stand for 10 min, IBU: 2.87
0.4 oz - Hallertauer Magnum, Type: Pellet, AA: 13.5, Use: Boil for 30 min, IBU: 12.25

YEAST:
Fermentis / Safale - English Ale Yeast S-04
Starter: No
Form: Dry
Attenuation (avg): 75%
Flocculation: High
Optimum Temp: 54 - 77 F
Fermentation Temp: 68 F
Pitch Rate: 0.35 (M cells / ml / deg P)

 

[Sundy]

Monday to Friday, that's a week right? Checked the F.G. and it is the same as Monday, the sample tastes great. The hops are a bit harsh right now but should mellow with a little aging. I am very happy with the result.

 

[tracer bullet]

The hops are a bit harsh right now but should mellow with a little aging. I am very happy with the result.

Maybe, you'll have to see. Everyone has different taste buds and descriptors. My beers tend to lose their hop flavor and aroma and leave the bittering behind. I feel like they get more bitter but it's probably just a lack of the other aspects. Going to a closed transfer has really helped extend the time until this happens, but it seems that if the beer sits long enough it inevitably does.

But - yes, they may indeed mellow. Good luck! Glad it at least kind of worked out. Part of the fun of brewing, for me at least, is revising a recipe and trying it again.