Obese Chess
Well-Known Member
Okay, my porter - my first-ever brew - is happily bubbling away in primary and I'm already thinking about my next one - some friends and I have been joking about different IPA names and I'd like to try to make one for the crew. I've got a copy of "Designing Great Beers" the IPA chapter of which has been hugely informative, but as it's a bit older there's nothing in there about NEIPAs. As a result I've been perusing recipes and putting something together that I think I'd like to try.
I promise I'll do the sensible thing and start making beginner-friendly SMaSH brews soon but I'm having too much fun making my own stuff right now.
So here's what I've got so far:
Yeast: Imperial A24 "Dry Hop" (A 50/50 blend of A20 Citrus and A04 Barbarian) fermented around 66 (temp range for Dry Hop is 64 - 74 per Imperial).
Grain Bill:
8lbs Maris Otter (I like the flavor and body of Maris Otter and it's only a tiny bit more expensive locally than 2-row)
2.5lbs Pilsner Malt (to balance out the Maris Otter, add head, and also because I see a lot of people using small amounts of this in NEIPAs)
1lb White Wheat (Same reasons)
1lb Flaked Oats for body, mouthfeel (I love beer with oats in it)
.5lb Honey Malt (just for fun)
Single infusion mash at 152, 75 minute boil.
Those parameters right now in Beersmith give me 1.071 OG, 6.1SRM, and 7.3% ABV - so this is a pretty Big beer.
So then there's the hops. I would like to use Cascade, Galaxy, and Amarillo hops. I have access to all of these in the form of pellets, loose leaf, and cryo hops at my LHBS.
I see a lot of stuff about getting the boil down to 160, then adding hops for 20 minutes before continuing to chill, then dry hopping in primary. That said, I am certainly not knowledgeable enough to know how much to add and when.
For water I'll be using braulosopher's simple RO water mods as displayed here:
https://www.homebrewtalk.com/forum/threads/northeast-style-ipa.568046/page-146#post-8203827
As such, my questions are:
1. How does that grain bill look?
2. How would you schedule those hops - Amarillo, Galaxy, and Cascade - in a big NEIPA/DIPA?
Be gentle, this is my first "from-the-ground-up" recipe.
I promise I'll do the sensible thing and start making beginner-friendly SMaSH brews soon but I'm having too much fun making my own stuff right now.
So here's what I've got so far:
Yeast: Imperial A24 "Dry Hop" (A 50/50 blend of A20 Citrus and A04 Barbarian) fermented around 66 (temp range for Dry Hop is 64 - 74 per Imperial).
Grain Bill:
8lbs Maris Otter (I like the flavor and body of Maris Otter and it's only a tiny bit more expensive locally than 2-row)
2.5lbs Pilsner Malt (to balance out the Maris Otter, add head, and also because I see a lot of people using small amounts of this in NEIPAs)
1lb White Wheat (Same reasons)
1lb Flaked Oats for body, mouthfeel (I love beer with oats in it)
.5lb Honey Malt (just for fun)
Single infusion mash at 152, 75 minute boil.
Those parameters right now in Beersmith give me 1.071 OG, 6.1SRM, and 7.3% ABV - so this is a pretty Big beer.
So then there's the hops. I would like to use Cascade, Galaxy, and Amarillo hops. I have access to all of these in the form of pellets, loose leaf, and cryo hops at my LHBS.
I see a lot of stuff about getting the boil down to 160, then adding hops for 20 minutes before continuing to chill, then dry hopping in primary. That said, I am certainly not knowledgeable enough to know how much to add and when.
For water I'll be using braulosopher's simple RO water mods as displayed here:
https://www.homebrewtalk.com/forum/threads/northeast-style-ipa.568046/page-146#post-8203827
As such, my questions are:
1. How does that grain bill look?
2. How would you schedule those hops - Amarillo, Galaxy, and Cascade - in a big NEIPA/DIPA?
Be gentle, this is my first "from-the-ground-up" recipe.
Last edited: