Ideas for a big, juicy pale ale?

[SmokeyRydr]

I'm looking to brew some type a very full bodied, malty, meduim bitter ale.

Similar to many big IPAs/AIPAs but malty with lower in IBU. Some have suggested NE IPA style as a good starting point.

1) Does NE IPA sound like the right style?
2) do you have a good all grain recipe?

I found this recipe as a start:
http://brewgr.com/recipe/59157/juice-is-loose-ipa-recipe

Basically Maris Otter, wheat, oats & rye with no boil and tun of hops.

I'm concerned about the compilex mash as I have only a basic plastic mash tun w/ false bottom. How could I simplify the mash process for this type of grain bill?

Cheers!

 

[Shade]

NEIPAs are typically pretty hoppy and not that malty - that recipe you've linked will be pretty pale (until it's hazy due to the hops).

No boil is an odd limitation also - that will change the outcome a lot if you start with a boiled recipe and will be noticeably different. If you can boil it, and don't have a lot of experience, you should boil it ..

My suggestion would be a pale ale - less hoppy, less bitter, more malty. And if you want moooore malty, swap a few % of base malt for a malty malt e.g. Munich. You don't need the wheat/rice hulls of NEIPA for a malty hopped ale.

 

[thehaze]

I would go for something like 45% Pilsner or 2-row + 45% Maris Otter + 10% Flaked Wheat. Pretty straightforward, with a big enough malt presence. Mash 60' at whatever temperature you like, but seeing you said full-bodied, probably around 154-155F - single infusion. Boil for 60' or only 30', as I've seen some do that as well for a hazy style. ( drop the Pilsner and replace with 2-row, if going this route )

Use an expressive yeast like Conan, A38 Juice, 1318, etc. Imperial packs around 200 billion cells, which means a whole pack ( provided is not older than 1 month ) will suffice for a 5-6 gallons batch without a starter.

As for hops: choose whatever you like. I personally like Amarillo with Citra as this combo usually yields mango, tropical fruit, sweet tangerine / citrus, with a bit of herbal/danksness. Use whatever ratio you seem fit, although 50-50 will be OK.

Water: a low minerality in the mash would probably fit what you're looking for. It doesn't necessarily need to be a heavy Cl water. Something like 50 ppm Ca, 10 ppm each of Mg and Na, 50 Cl and 100-120 ppm Sulfate can work well, without drying the finish too much. If you want more Cl, you can go for 40-50 ppm Sulfate and around 90-110 ppm Cl, which will result in a softer beer.

Possible numbers ---> OG: 1.055 / FG: 1.014 / 5.4% ABV / 30-35 IBUs / Mash pH: 5.25-5.35 / Post-boil pH: 5.0-5.1 / Dry hop with 3-4 oz at the tail of fermentation for 2 days. Cold crash, if you like and can keep O2 out of the beer, if not, skip. Bottle/Can/Keg at 2.4-2.6 vol. CO2 and enjoy. This kind of beer can be ready to drink in 14 days, give or take a few days, depending on the packaging process.

Cheers!

 

[ThirstyPawsHB]

Lets start with no-boil. If you're using all grains you'll have to boil. Trust me, it won't taste right. I do a no-boil hefe which turns out great. 3lbs dme golden light and 3lbs dme wheat. See pic below. The other pic will be my NEIPA attempt but using Saison yeast since it's lying around. 3.75gal with RO water, .25tsp Gypsum and .5tsp Calcium Chloride. Comes out at 6.8%.

Beyond no-boil is a billion options and there's many threads for NEIPAs. With that said Ns issues are post fermentation diacetyl and oxygenation problems not the recipe per say. Make sure to add dry hops in fermentation and ensure total fermentation and clean up. After, fermented beer can not see air as it will oxidize the massive amount of hop oils. That needs solved before recipe. Trust me..still working out my bugs. So for no boil that's my suggestion. Good luck!

 

[ThirstyPawsHB]

I by no means mean to hijack your thread, but since you mentioned no-boil I'll post a link to a thread I finally started.

These no-boils are ment to be super quick and delicious drinks not necessary to adhere to all traditional characteristics.

https://www.homebrewtalk.com/forum/index.php?threads/660329/

 

[ThirstyPawsHB]

Back to the Juice is Loose recipe. Think it's what your looking for. It won't be a citrus hop bomb and Chinook is a bit odd but a good start. Cascade will give an old school flavor.

Make sure you get the mash pH down around 5.2 as another said. I've noticed the dreaded bandaid flavor otherwise.

Let 1318 ferment all the way out, 14-17 days, try to controll the fermentation temperture at 64F for at least the first 2 days bubbles noticed, then let warm to room temp. Cold crash for 2 days prior to any transferring.

I have a 10gal homer modified mash tun with false bottom. Works great!

 

[chickypad]

I'm with Shade, I'm not sure a NEIPA is what you're after by your description. I find them softer and smoother than west coast style IPA's but I would not refer to them as malty. Yooper's house pale recipe is more of what I would consider a malty pale ale (I've made it before using MO as she mentions, but without the C-60). You could up the hops, or shift a lot more to late additions to hit what you want. And you could swap out the yeast to something less attenuative.

https://www.homebrewtalk.com/forum/threads/da-yoopers-house-pale-ale.100304/

Edit: BTW that is not a no boil recipe you linked. It lists a 60 min boil. The hops are not boiled, probably includes an extended hop stand I'm guessing.

 

[SmokeyRydr]

I'm with Shade, I'm not sure a NEIPA is what you're after by your description. I find them softer and smoother than west coast style IPA's but I would not refer to them as malty. Yooper's house pale recipe is more of what I would consider a malty pale ale (I've made it before using MO as she mentions, but without the C-60). You could up the hops, or shift a lot more to late additions to hit what you want. And you could swap out the yeast to something less attenuative.

https://www.homebrewtalk.com/forum/threads/da-yoopers-house-pale-ale.100304/

Edit: BTW that is not a no boil recipe you linked. It lists a 60 min boil. The hops are not boiled, probably includes an extended hop stand I'm guessing.

Thanks for all the feedback. I'm going with @Shade and @chickypad. I'll try @Yooper's house pale recipe. That looks like a great place to start.

 

[Rob2010SS]

Thanks for all the feedback. I'm going with @Shade and @chickypad. I'll try @Yooper's house pale recipe. That looks like a great place to start.

Just my 2 cents on hop combo - my last pale ale was like 55%/45% citra/azacca. That combo was pretty juicy. Very tropical, some grapefruit. Highly recommend it even if you don't do it on this one and do it in another brew

 

[rtstrider]

I'd have to recommend this one. Everyone that tries it swears it's got fruit in it. Even the most off put IPA drinkers that have tried this love it! Plus it has gotten the stamp of approval from a local BJCP judge and head brewers from a local brewery have been requesting a steady flow Not to toot my own horn or anything lol

https://www.homebrewtalk.com/forum/threads/slick-brewing-mandarina-ipa.650200/#post-8323329

Also I'd recommend 2 rehydrated packs of US-05