NE style juicy IPA concept

[Brewster2256]

Put the Haze IPA on tap on 12/2/16. It took almost 2 weeks to ferment from 1.062 to 1.012 @ 70F. We under-pitched somewhat, so it's understandable. It also dried out more than we thought, which made me wonder whether the Sacch. B Trois strain had enzymes like Brett, to break up otherwise unfermentable sugars/starches, especially considering that up until recently, it was thought to be a Brett strain.

The beer smells and tastes like a grapefruit juice mixed with pineapple juice. It also has a mild sage like herbal flavor, which I attribute to Idaho 7. Even now, after being on tap for a week, it is still utterly cloudy and still very hoppy and fresh tasting. I'm planning on using the same base malt and yeast while changing out the hops to experiment with different varieties.

Sorry for the terrible office beer picture

 

[daygobrewer]

I'm planning on using the same base malt and yeast while changing out the hops to experiment with different varieties.

This is what I've been doing intermittently since June with this yeast.

70% 2- Row
20% White Wheat
10% Flaked Oats

1 oz per gallon hopstand
1 oz per gallon dry hop

So far I've used Galaxy, Citra, Mosaic, Columbus, Calypso, and Vic Secret.

It's been a tasty 6 months.

 

[drunami]

enzymes like Brett

As one of those super-anal/picky types, I feel obliged to point out that Brett is a genus of yeast, not an enzyme.

 

[daygobrewer]

As one of those super-anal/picky types, I feel obliged to point out that Brett is a genus of yeast, not an enzyme.

He wasn't referring to Brett as an enzyme. Rather, that Brett contains enzymes.

 

[WeirdBrew]

This is what I've been doing intermittently since June with this yeast.

70% 2- Row
20% White Wheat
10% Flaked Oats

1 oz per gallon hopstand
1 oz per gallon dry hop

So far I've used Galaxy, Citra, Mosaic, Columbus, Calypso, and Vic Secret.

It's been a tasty 6 months.

Just curious, were these brews you did single hop or did you mix them up? Specifically I'm wondering what your thoughts, as well as others, were regarding calypso? I'm about to bottle up an IPA that I used calypso in for the first time and I'm definitely getting a strong earthy flavor. I see that earthy is in the description of calypso so I'm assuming it came from there but I was just surprised at how predominate the earthiness came through.

 

[daygobrewer]

Just curious, were these brews you did single hop or did you mix them up? Specifically I'm wondering what your thoughts, as well as others, were regarding calypso? I'm about to bottle up an IPA that I used calypso in for the first time and I'm definitely getting a strong earthy flavor. I see that earthy is in the description of calypso so I'm assuming it came from there but I was just surprised at how predominate the earthiness came through.

These were all single hop.

The batch with Calypso definitely had an earthy note to it. I would it describe more as an earthy-tea, like a Pu-erh.

It also had that apple/pear/malic thing going on.

 

[drunami]

He wasn't referring to Brett as an enzyme. Rather, that Brett contains enzymes.

woops, musta misread... my b

 

[Mallchamber]

Grain bill looks good. After doing this recipe, try experimenting with higher flaked adjuncts. I'm in the 20-30% range and feel that is the sweet spot.

Personally, Chinook is a little harsh to me. At least your using it in a lower ratio than Centennial and Mosaic so that's good.

Try bumping down the IBUs. These types of beers have a round, soft mouthfeel with low bitterness. The round and softness will come from water chemistry, more on this in a second, and high protein grain additions (flaked adjuncts, white wheat). You can give it a go with the higher IBUs first go around but try scaling back next time. My most recent NE hoppy beer I added all my hops in at WP only, no bittering addition.

Water chemistry plays a big part in these beers. Lower sulfate and higher calcium chloride additions. I've found a sweet spot for my beers to be around Ca: 70, Cl: 130 and SO4: 40. I do use distilled water when I brew so it's easy to get to those numbers. I think your mineral content is a little too high.

I love the amount that your dry hopping! That will help the beer be so baller! If possible, think about splitting up the DH. Half at day 4 or 5 of fermentation and then the other half a couple of days before you bottle/keg.

These beers are tend to be on the higher FG side - 1.015+. The residual sugars left over don't make it malty but give it a sweetness that helps make the beer juicy like. I would consider mashing high. For mine I'll mash in at 156*.

Best of luck. Keep us posted. Here's a pic of how some of mine have turned out.

View attachment 373682

Do you have a recipe for the beer pictured? That looks fantastic!

 

[lilbova3]

View attachment ImageUploadedByHome Brew1502237160.331687.jpg

The middle type has the percentages. I've changed recipes since then. Using more white wheat and have added Maris Otter or Golden Promise in with my 2-Row.

White wheat in the 20-30%, if you use flaked maybe keep it around 10% and a dash of honey malt.

 

[Hwk-I-St8]

I use around 10% flaked (6% oats, 4% wheat).
1318 yeast
Very light or no bittering charge (I use .5 oz or less at FWH)
A lot of WP hops
first dry hop about 36 hours or so into ferm (when ferm just slows)
a second dry hop about 3-4 days before cold crash
total hops for 5 gallons around 10-12 oz
All hops added loose...those WP hops in with the ferm is good.
keg 48 hours after cold crash
about 150 ppm chloride, 70 ppm sulfate
Mash pH of 5.3 (usually around 2 oz of acidulated malt for my grain bill)

For those that say it's yeast in suspension, 1318 is a pretty flocculant yeast.

It tastes juicy and looks like this:

 

[Shwagger]

Juicy makes me cringe.

 

[plazola86]

Interesting at the repeated comments of 2:1'ish Cl to SO4 ratio. Most of the other NE IPA threads I started reading, including the clone for Heady Topper, say opposite. I even got an email from John Kimmich advising to harden with CaSO4 (gypsum) because that's what he does and to get the sulfate way up high, over 250ppm. Hmm....

Heady is a great beer I wouldn't categorize it as a "HAZY IPA" per say. Its more of a west coast style IPA. Dry, bitter, and aromatic. Kimmich has some videos on their youtube channel were he says he likes his IPA's to taste blockey from all the minerals. I have no doubt his sulfate levels far exceed 250 ppm.

 

[TheHairyHop]

Yes. HT is not similar to a New England Pale or IPA. It does have a butt ton of flavor, but it is much too bitter to be considered one of that style. Honestly, the water profile isn't going to make or break these beers. Between what's going on with yeast, hop bill, and process, you're looking at a much more minor adjustment