New England IPA New England Style TIPA

[isomerization]

Also, how did you feel about the 70 IBUs, spot on to balance malt sweetness/ABV?

 

[Dgallo]

YVH said the southern hemisphere had a bumper crop of hops this year (20% increase maybe?), so they expect to be fully stocked later this summer. I think I saw this on reddit btw.

Edit: also will be brewing a pineapple milkshake TIPA next weekend. Vic secret, Azacca, Sabro and Galaxy (plus fresh pineapple purée), will have to crunch some oil numbers and see where I’m at!

Nice! I just recently had a triple pineapple milkshake ipa from Beer Tree. too heavy on the lactose in my opinion but still really good. Flavors worked well together

Also, how did you feel about the 70 IBUs, spot on to balance malt sweetness/ABV?

I planned it so my BU/GU was about .75 and I really think it was the right call. Seemed to keep everything in the right balance and oddly crushable for a big beer.

 

[isomerization]

Planned hop bill (6.5 gal into fermenter)

 

[Dgallo]

View attachment 679684
View attachment 679685

Planned hop bill (6.5 gal into fermenter)

I haven’t used Vic Secret in quite a while. I’m going to have to revisit it

 

[nick sekerak]

A question that i have been meaning to find clarification for some time. When I brew I target for 8 gallons in my FV and then when I package i usually leave 1/2 gallon in my left in the FV and 5 gal into the keg. Now how do i calculate my hop ratio (ounces/gallon)to compare it to what everyone else is referencing in this thread. This has always been confusing to me. Would i just take the total hops i used(hot+dry hop) and divide them by 5 gallons?

I guess the confusing part of this for me is that when doing hot side additions i have 8.5 gallons of wort with 8 ounces of hops and for the cold side additions I DH with 6 ounces of hops. So to compare apples to apples with everyone else on here, would I just take 14 ounces divided by 5 gallons to get and ending ratio of 2.8 oz/gallon. I just want to be able to compare what I am doing to everyone else's ratios. Because you can get very different ratios depending on what volume of wort you use.

 

[Dgallo]

So on the hotside, I don’t typically worry about a Oz/gal ratio. If I did I would base it off my finals knock out volume that was cooled and ready to rack which I’d about 6.5-6.75. Then I’m at 6 gallons of wort in the fermenter. I calculate my dryhop rate oz/gallon from that 6 gallon.

For total hop usage I just will base it off the final package volume. It’s just quicker and easier that way that calculating it based off the changing of volumes

 

[couchsending]

View attachment 679684
View attachment 679685

Planned hop bill (6.5 gal into fermenter)

I wouldn’t boil Galaxy (and especially not Vic Secret) for 60 minutes if I was you. It can be incredibly harsh. Use something more neutral for sure.

 

[isomerization]

I wouldn’t boil Galaxy (and especially not Vic Secret) for 60 minutes if I was you. It can be incredibly harsh. Use something more neutral for sure.

That’s a fair point, will swap to CTZ at 60.

 

[nick sekerak]

So on the hotside, I don’t typically worry about a Oz/gal ratio. If I did I would base it off my finals knock out volume that was cooled and ready to rack which I’d about 6.5-6.75. Then I’m at 6 gallons of wort in the fermenter. I calculate my dryhop rate oz/gallon from that 6 gallon.

For total hop usage I just will base it off the final package volume. It’s just quicker and easier that way that calculating it based off the changing of volumes

Thanks for clarifying that makes sense

 

[crusader1612]

Grain bill
17lbs - Pilsner
3lbs - Malted Oats
2lbs - White Wheat
0.75lb - Honey Malt
1lb - dextrose
(My efficiency is around 63-65% on a grainbill this big so you’ll have to adjust for your big beer efficiency)

Mash @153*f for 60 mins Ph 5.35

Water Profile:
Ca: 92
Mg: 9
Cl: 162
Na: 71
So4: 106

Hops:
Riwaka - 7 oz
Nelson - 5 oz
Citra - 3 oz
Columbus - 2 oz

Yeast - Imperial A24 - dryhop

Hop Schedule:
- 1.0oz Columbus @ 60 mins
- 1.0oz Columbus @ 10 mins

Hopstand/whirlpool:
- 3.0 oz Riwaka @ 160*f
- 2.0 oz Nelson @ 160*f

Dryhop(2 stage):
4 days left to cold crash
- 2.0 oz Riwaka
- 1.5 oz Nelson
- 1.5 oz Citra

2 days left to cold crash
- 2.0 oz Riwaka
- 1.5 oz Nelson
- 1.5 oz Citra

Set for 2.5 vols of co2
Let condition for 2 weeks before first pour.

Use anti-oxygen best practices for your system for dryhoping, transferring, and kegging.
_____________________________________

Before brewing this beer I had a very difficult time finding quality resources or recipes on this style. So I based this off my own experience and modeled it after Other Half and Equilibrium TIPAS

I’m very happy to share this recipe with the community. This beer came out amazing and the hop combo was exceptional. The hops pop with lots of tropical fruit, citrus, and white wine but have beautiful undertones of earth and dankness to add a well rounded complexity. The alcohol is very well hidden and the mouthfeel is pillow soft.

View attachment 678776

Sounds like an awesome recipe. I have such easy access, so i might have to give it a crack.

 

[Dgallo]

Thanks for the insight. I love the Citra/Galaxy combo. I'll be brewing tomorrow and I'll check in with an update of the finished product. Cheers!

Did the beer finish up yet? If so, how did it go?

 

[Dgallo]

Sounds like an awesome recipe. I have such easy access, so i might have to give it a crack.

Since you’re from NZ you’ll appreciate the label and name of this beer

 

[crusader1612]

Since you’re from NZ you’ll appreciate the label and name of this beer View attachment 682449View attachment 682455

Love the design!

 

[chuckeg15]

Did the beer finish up yet? If so, how did it go?

Actually kegged it up this past Sunday and can't wait to try it carbed. I wanted to wait a couple of weeks to let everything settle in the keg, especially with the Galaxy and Idaho 7 dry hop, but I'm tempted to try some out this weekend.

 

[chuckeg15]

Couldn't wait, so I tapped the keg today and it's fantastic!!! The Riwaka really stands out, I love the fleshy, tropical fruit rind character I get from it and the back end has the dankness from the Columbus. I'm honestly surprised that there isn't any hop burn from the Galaxy and Idaho 7 after only being in the keg for 5 days.
I tried to get a good picture, but the sun was hit or miss today in Syracuse haha, so I'll post one sometime this weekend.
Thanks for all the help @Dgallo!!

 

[Dgallo]

Couldn't wait, so I tapped the keg today and it's fantastic!!! The Riwaka really stands out, I love the fleshy, tropical fruit rind character I get from it and the back end has the dankness from the Columbus. I'm honestly surprised that there isn't any hop burn from the Galaxy and Idaho 7 after only being in the keg for 5 days.
I tried to get a good picture, but the sun was hit or miss today in Syracuse haha, so I'll post one sometime this weekend.
Thanks for all the help @Dgallo!!

Im glad it came out good so far. You switched out Nelson/Citra with galaxy/I7 correct? I love both of those hops so please keep me post after 2 weeks it so when the beer conditions a tad. I’m really interested to see what notes they bring.

what was you abv btw?

 

[isomerization]

Here’s my pineapple milkshake DIPA (only hit 9% abv as my efficiency unexpectedly dropped):

Don’t get very much pineapple, but there is a nice tropical vibe going on (used 1 vanilla bean and I don’t really like what it’s contributing, probably will stop using it going forward).

 

[crusader1612]

Here’s my pineapple milkshake DIPA (only hit 9% abv as my efficiency unexpectedly dropped):
View attachment 683298

Don’t get very much pineapple, but there is a nice tropical vibe going on (used 1 vanilla bean and I don’t really like what it’s contributing, probably will stop using it going forward).

recipe?

 

[isomerization]

recipe?

https://www.brewersfriend.com/homebrew/recipe/edit/980806

 

[Dgallo]

Here’s my pineapple milkshake DIPA (only hit 9% abv as my efficiency unexpectedly dropped):
View attachment 683298

Don’t get very much pineapple, but there is a nice tropical vibe going on (used 1 vanilla bean and I don’t really like what it’s contributing, probably will stop using it going forward).

Looks great man. I get crap efficiency on big grain bills and I don’t want to boil for 90 minutes to increase the water volume to increase it.

Did you make a tincture with the vanilla or just toss it in? I’ve been making tinctures for the vanilla because the two times I used the beans directly in the fermenter I feel like yeast does something and add like a molasses’s type note to it but not in a good way

 

[isomerization]

Looks great man. I get crap efficiency on big grain bills and I don’t want to boil for 90 minutes to increase the water volume to increase it.

Did you make a tincture with the vanilla or just toss it in? I’ve been making tinctures for the vanilla because the two times I used the beans directly in the fermenter I feel like yeast does something and add like a molasses’s type note to it but not in a good way

Tincture. I buy beans 10 at a time and keep them in vodka until needed. Used 10 mL from 10 beans in 120 mL on this batch.

 

[chuckeg15]

Im glad it came out good so far. You switched out Nelson/Citra with galaxy/I7 correct? I love both of those hops so please keep me post after 2 weeks it so when the beer conditions a tad. I’m really interested to see what notes they bring.

what was you abv btw?

Ended up at 9.54%. I also went with a grain bill to try and get closer to the srm of Trillium's Max Headroom. Thanks for all of the help with the hop schedule and everything. The extra time in the keg has definitely done the beer right.

 

[aaronm13]

Perfect timing @Dgallo as I'm planning a TIPA soon. Was planning to do your Cashmere/Amarillo/Sabro/Citra when I get my order from Yakima but might use this hop bill as my TIPA. Do you reckon this would work? Have some Columbus that I can use for bittering.

Also what do you find the benefits of malted oats over flaked oats are? I used malted recently in a Belgian Tripel and thought they were a nightmare to mill because they were so small and I didn't want to change my mill settings for one grain. I use flaked in all my neipas and find them great but always open to improvements.

 

[Dgallo]

Perfect timing @Dgallo as I'm planning a TIPA soon. Was planning to do your Cashmere/Amarillo/Sabro/Citra when I get my order from Yakima but might use this hop bill as my TIPA. Do you reckon this would work? Have some Columbus that I can use for bittering.

Also what do you find the benefits of malted oats over flaked oats are? I used malted recently in a Belgian Tripel and thought they were a nightmare to mill because they were so small and I didn't want to change my mill settings for one grain. I use flaked in all my neipas and find them great but always open to improvements.

So I think the hop combo will work great, you’ll have to up the amounts though. Find out what you oz of hops per Gravity units are for your typical double recipe and then scale it for the larger gravity beer.

malted oats vs flaked in this case is more about efficiency.Your efficiency will drop in a big grain bill and flaked oats will drop it even lower verses using malted oats. I personally would suggest using malted verses flaked but if you really enjoy what flaked brings, just make sure you have some DME Incase you miss you’re numbers.

 

[aaronm13]

So I think the hop combo will work great, you’ll have to up the amounts though. Find out what you oz of hops per Gravity units are for your typical double recipe and then scale it for the larger gravity beer.

malted oats vs flaked in this case is more about efficiency.Your efficiency will drop in a big grain bill and flaked oats will drop it even lower verses using malted oats. I personally would suggest using malted verses flaked but if you really enjoy what flaked brings, just make sure you have some DME Incase you miss you’re numbers.

Thanks Dgallo. I must get my Yakima order in asap so. I'm at around 16oz dry hop and 6.5oz whirlpool so think that should be ok. I'm starting to experiment with dry hopping loose so i'm hoping to get better extraction from using hop spiders. I brew in a Grainfather so will have to do a reiterated mash. Have done this once for an Imperial Stout and hit 72% efficiency so will aim for that but will have some DME if needed. Looking forward to brewing this even though it will be a long brew day.

 

[ryanm8]

I just finished fermenting this. OG was 1.094 and FG 1.020 using my 3 year old strain of 1318

I also swapped the Riwaka and Nelson for Mosaic and El Dorado. The gravity sample was surprisingly dank, but it tasted like it will be a upper tier TIPA once finished. That overripe sweetness I get from TIPAs was spot on.

Will report back once it's ready to drink.

 

[ryanm8]

Alright, I had to crack a bottle. Maybe a little early because it's a tad undercarbonated, but holy crap this is good. Honestly I cannot think of a commercial TIPA I've had that is better.

The crazy thing is it has transformed COMPLETELY from the gravity sample. I've been brewing these IPA's for years, and I've never had a beer transform as much as this.

In the gravity sample it was super dank, to the point where I was a little disappointed (I like dank, but prefer fruit to be the dominant flavor). After carbonating, the dank is mostly gone and it's a overripe tropical fruit bomb. I have no idea how it could change that much, except from biotransformation while carbonating? I have no idea for sure, but it's the only explanation I have.

Thanks for the recipe!

 

[Dgallo]

Alright, I had to crack a bottle. Maybe a little early because it's a tad undercarbonated, but holy crap this is good. Honestly I cannot think of a commercial TIPA I've had that is better.

The crazy thing is it has transformed COMPLETELY from the gravity sample. I've been brewing these IPA's for years, and I've never had a beer transform as much as this.

In the gravity sample it was super dank, to the point where I was a little disappointed (I like dank, but prefer fruit to be the dominant flavor). After carbonating, the dank is mostly gone and it's a overripe tropical fruit bomb. I have no idea how it could change that much, except from biotransformation while carbonating? I have no idea for sure, but it's the only explanation I have.

Thanks for the recipe!

View attachment 684726

Awesome man! I’m going to guess it’s the mosiac. I’ve had heavily hopped mosaic beers go froM dank earth to blueberry/mango/citrus bombs in a week or more.

 

[breweer]

Brewed this on Saturday and it’s happily fermenting away as we speak. Can’t wait for this to be ready!

 

[cheesebach]

Thanks for the recipe @Dgallo ! I'm planning on brewing a DIPA at around 1.082 OG this week that is based loosely on this and a few other recipes/threads, and I was wondering what people would recommend for yeast pitch rates with higher ABV beers in this style? I know that under pitching can help to boost the ester profile, but I'm wondering whether that is still a good idea when the ABV starts getting up there, or if that increases the risk of under attenuation? Does the higher alcohol and longer fermentation provide enough stress to get those esters without trying to under pitch?

I have a pack of WY1318 from 2/20/2020 that I'm planning to use (calculators put this somewhere between 20-45% viability) and debating whether I need to make a full stir plate starter to get the highest cell counts, or whether a 1L starter using the shaken-not-stirred method & pitching at high krausen would be sufficient? I'll be fermenting in a 5 gallon keg, so will only have ~4.25 gallons of wort to ferment.