New England Esque IPA

[Vogt52]

What ingredients do you guys use to emulate a New England style IPA? I'm talking about the cloudy, smooth, sweet ipas with great aroma and bitterness.

I was thinking about adding wheat and/or oats to increase the cloudiness and head retention. Also looking for a lower flocculating yeast strain.

Suggestions?

 

[SirDickButts]

london ale yeast.

 

[Five28 hz]

I think a couple different yeast labs offer a Vermont ipa type yeast strain as well as the English strains that don't floc out very well.

 

[More Betterness]

I've had good luck with increased levels of chloride than you would see in a west coast IPA when brewing this style. It seems to lend to that soft mouthfeel.

Also +1 to London Ale III or Conan.

 

[gatorbeer1]

As others have said Wyeast 1318 is key. ~150ppm of SO4, Cl and Ca. I've seen oats or wheat in a grain bill. Juicy hops.

 

[FTowne1]

I'm actually getting ready to brew an IPA today using Omega Vermont DIPA yeast and a couple pounds of white wheat in the grain bill. Will report back with results.

 

[interman1]

I use London 3, 17% oats, more or less the water gatorbeer mentions, and slightly lower carbonation than normal. Gotta be on point with avoiding oxidation too. I do primary fermentation->dry hop in a keg->transfer to a serving keg, and carbonate. Works pretty great.

 

[bum732]

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

 

[masterovkhaos]

I used conan + trois in a sort of northeast style DIPA recently. I also used a half pound of oats and the rest Maris Otter. Double dry hopped, first at high krausen, then racked onto the second round of hops a week later. 17 oz total hops in that beer. I thought it was up there with the stuff I've had from Vermont and Massachusetts.

 

[JCastle1]

Lots of dry hop! My Congress Street clone had 6oz of Galaxy. I skipped the oats though, only used wheat.

 

[Vogt52]

Thanks for the input guys

 

[FTowne1]

I'm actually getting ready to brew an IPA today using Omega Vermont DIPA yeast and a couple pounds of white wheat in the grain bill. Will report back with results.

I apparently got a dead package of Conan yeast. 5 days in and no activity. I dumped a cup of Nottingham yeast slurry in there last night and it's ripping away. Topaz, Galaxy, and Mosaic hops...smells like a peach and pineapple farm.

 

[Vogt52]

I apparently got a dead package of Conan yeast. 5 days in and no activity. I dumped a cup of Nottingham yeast slurry in there last night and it's ripping away. Topaz, Galaxy, and Mosaic hops...smells like a peach and pineapple farm.

You're more than welcome to send some my way

 

[FTowne1]

You're more than welcome to send some my way

IPA's get kegged and consumed onsite for the time being. I need to invest in a beer gun.

 

[abawol01]

IPA's get kegged and consumed onsite for the time being. I need to invest in a beer gun.

You can ship growlers.......

 

[Vogt52]

You can ship growlers.......

I like the way you think

 

[ShawDeuce221]

Can we talk about this? Let's talk about this...

@dontdrinkbeer we stopped boiling our beer because we realized the hot break was making our beer too clear.

This started as a convo about the appearance of a Hoof Hearted Konkey Dong DIPA.

Srs?
Troll?

 

[Vogt52]

Can we talk about this? Let's talk about this...

This started as a convo about the appearance of a Hoof Hearted Konkey Dong DIPA.

Srs?
Troll?

That beer looks like diarrhea water

 

[More Betterness]

Can we talk about this? Let's talk about this...

This started as a convo about the appearance of a Hoof Hearted Konkey Dong DIPA.

Srs?
Troll?

After reading the rest of the conversation I'm thinking troll!

 

[GuzzleMcBrew]

Can we talk about this? Let's talk about this...

This started as a convo about the appearance of a Hoof Hearted Konkey Dong DIPA.

Srs?
Troll?

Definite Troll. The equivalent of saying 'we stopped doing things right altogether in order to achieve a certain effect'. A little science in the ribbing regarding the protein coagulation/hot break. Only 'no boils' I have ever heard of are Berliners/ light and tart brews.

 

[drgarage1]

Definite Troll. The equivalent of saying 'we stopped doing things right altogether in order to achieve a certain effect'. A little science in the ribbing regarding the protein coagulation/hot break. Only 'no boils' I have ever heard of are Berliners/ light and tart brews.

I think Slovenian farmhouse beers, too?

 

[Five28 hz]

IPA's get kegged and consumed onsite for the time being. I need to invest in a beer gun.

No you dont. Not even close to being worth the money. buy a picnic tap, plastic racking cane and a #2 stopper for less than $10.

I thought it was worth the $ for the co2 purging feature but that thing leaks like a cive no matter how many times I've cranked down all the connections.

 

[SirDickButts]

^^ nailed it.

 

[Kirkse]

My attempt at week old toilet bowl water...

 

[FTowne1]

My attempt at week old toilet bowl water...

Hydrometer is completely hidden in the murkiness. Success!

 

[GuzzleMcBrew]

I'm about to rock my New England esque IPA again this weekend if all goes well. I've gotten it to where results are somewhere between HF, Trillium and TH. Can't wait, I might split this batch to do two dryhop treatments.

I have a very specific water profile I aim for to finish with crazy sulfide/chloride levels to get close to that of lab analysis of Heady Topper. Involves dechlorinated water (I usually mash with 10 gallons to collect 6.5) and adding 16 g Gypsum, 7g CaCl, 4 g Epsom salt to the mash, and using a bit of acidulated malt.

Mostly 2Row/Marris Otter Blend (I might sub a little pilsner this time, but Marris is a key part of the recipe)
Little flaked Wheat and Rolled Oats
Little Carapils
Little C10
Little Honey Malt
Little table sugar

Most importantly, 1318 YEAST

Mash 154*
75 minute boil

.4 Columbus @ 45
.3 Columbus, .5 Mosaic, .7 Citra @ 5 (I would be careful with quantity of things like Equinox or Galaxy)
.5 Mosaic, .5 Galaxy @ 0
Whirlpool 3 combined ounces of aroma hops at 190-170* for like 20 minutes (above or whatever you are going to dry hop with - Nelson, Amarillo, Equinox, whatever)

Dry hop on days 3 or 4 at the end of primary and again in the keg after racking on day 9 or so when a good amount of yeast has dropped. The amount you dry hop is dependent on the hop you use and your tolerance for garlic/green onion vegetal flavors. I stick to about 4 oz total split evenly. Let it sit at 68-70 with the hops and then pull the mesh hop bag out of the keg and force carb for a week. It'll look like juice, smell like juice and it will taste like muddafuggin juice.

 

[GuzzleMcBrew]

Oh, and mash and final PH is another big reason for the acidulated malt and salts. Want to be 5.1-5.3 in the mash and 4.2-4.4 for final PH.

 

[GuzzleMcBrew]

Come to think about it, cold break from rapid cooling after whirlpool is important, too. Big thing for keeping proteins in suspension that will hold onto the tasty hop oils. So many interrelated factors!

 

[interman1]

Considering the amounts of minerals I'd be a bit careful with the acid malts. From experience it's easy to end up with a mash pH slightly lower than ideal, and this coming from someone with very soft water. Still, better to end up slightly lower than slightly higher.

 

[GuzzleMcBrew]

Considering the amounts of minerals I'd be a bit careful with the acid malts. From experience it's easy to end up with a mash pH slightly lower than ideal, and this coming from someone with very soft water. Still, better to end up slightly lower than slightly higher.

Thanks and I agree. This is a tried and true recipe. Definitely not my first run of it, so I got to tinker along the way. My water in central ct is almost totally soft so it works out ok. I recommend using a water calculator spreadsheet like EZ water for any first run and then tweaking recipes based on PH pen readings or at least PH test slips.

Edit: Sorry I didn't type this all at once, I kind of peicemealed the post between my phone and work.