New England IPA New England Style TIPA

[Dgallo]

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.

Under pitching is fine with a bigger beer you just need to make sure you are calculating the pitch rate Correctly. Pitch rate should always be proportional to the gravity and volume.

Using the info you provided here would be your current pitch rate, no starter

If you want to target a .6mc/ml/p* pitch rate, this is the starter you’ll need

 

[DSK901]

@Dgallo Thanks for sharing this recipe. It’s been a while since I lurked around on here and I was specifically looking for a no flaked grain NEIPA Grist.... this was the first post I clicked on. I will post my recipe once I get it worked out and discuss the results with everyone! Thank you!!

 

[breweer]

Having my first real concern with a fermentation since I started brewing (going on 4 years now). Brewed this up (on 6/12) and hit all my numbers - hit 153 F on the mash and held just fine. Captured an OG of 1.092 and pitched a healthy (aka huge starter) of Wyeast 1318, since I absolutely love this strain. I've made some stronger batches and used this yeast and have generally got down to the 1.014 range nearly every time, or ~75% attenuation.

I checked gravity last Thursday (6/18) and it was at 1.03, so clearly moving along fairly well. Problem now is it's slowed considerably. I checked again on Sunday (6/21) and it was at 1.028, freaked out and pitched even more healthy 1318 yeast on it to try and move it along, only to check yesterday (6/23) and its still at 1.027. I guess I'm close to 70% attenuation, which isnt crazy low for this strain, just lower than any experience I've had. Worried that if this stalls at 1.026 it's going to be too sweet. Anyone have experience with this style and having an FG finish at 1.026+? Should I calm the F down and see if it gets closer to my predicted 1.02-1.021? It's been 12 days and my experience with this yeast is that it finishes in a week or less typically, which has sparked my freak out I believe.

Thanks!

 

[Dgallo]

Having my first real concern with a fermentation since I started brewing (going on 4 years now). Brewed this up (on 6/12) and hit all my numbers - hit 153 F on the mash and held just fine. Captured an OG of 1.092 and pitched a healthy (aka huge starter) of Wyeast 1318, since I absolutely love this strain. I've made some stronger batches and used this yeast and have generally got down to the 1.014 range nearly every time, or ~75% attenuation.

I checked gravity last Thursday (6/18) and it was at 1.03, so clearly moving along fairly well. Problem now is it's slowed considerably. I checked again on Sunday (6/21) and it was at 1.028, freaked out and pitched even more healthy 1318 yeast on it to try and move it along, only to check yesterday (6/23) and its still at 1.027. I guess I'm close to 70% attenuation, which isnt crazy low for this strain, just lower than any experience I've had. Worried that if this stalls at 1.026 it's going to be too sweet. Anyone have experience with this style and having an FG finish at 1.026+? Should I calm the F down and see if it gets closer to my predicted 1.02-1.021? It's been 12 days and my experience with this yeast is that it finishes in a week or less typically, which has sparked my freak out I believe.

Thanks!

What generation was the original yeast?

Did you use the dextrose in the recipe or did you only use grains?

Also there is always the chance that your thermometer read a degree or two low and you were actual mashing at 155ish. If that happened you most likely extracted slightly more unfermentable sugars

 

[breweer]

First generation. For some more context, I brew 10 gal batches and put about 13 gallons into the fermenter to hopefully yield my 10 into my kegs. I calculated a yeast cell count required of ~812 billion and pitched around 1 trillion (I consider underpitching for esters, but was worried about what is happening - happening).

Yep - used 2lbs of dextrose last 10 mins of boil.

It's possible it could be slightly off, but I check every brew day using multiple thermometers and have never had this problem. Again, not impossible, just not seemingly likely.

I think I'm going to let it ride to Saturday, check again and just go from there. My plan was to dry hop using the soft crash, raise back to mid 60s for a few days for dry hop, then cold crash again once I hit my FG. I may do that starting Saturday now if it doesnt move. FYI - it tastes/smells wonderful, just going to be an absolute filler/gas bomb if I cant get it down any more.

Thanks for the feedback @Dgallo

 

[Dgallo]

@breweer no problem man. You could always not soft crashing And let the hop creep occur to get your fg down. Either way I think you’ll be fine in the end, might just be a bit heavier on the pallet than intended

 

[breweer]

@breweer no problem man. You could always not soft crashing And let the hop creep occur to get your fg down. Either way I think you’ll be fine in the end, might just be a bit heavier on the pallet than intended

This is why I came here! I didnt consider going ahead and dry hopping now to help get the FG down, I was stubborn (thanks to some of the other information you've shared) about testing this new dry hop technique. I'd much prefer to do that when the time is right and help get this beer closer to where I thought it'd be, at least in my mind. Thanks again!

 

[breweer]

Just an update - Beer finished up at around 1.024 - ending up around 9% (~70% attenuation with 1318). Transferred to kegs last night, heres a snapshot. Definitely needs some time to settle into itself (hopefully over the next week or two!)

 

[Dgallo]

Just an update - Beer finished up at around 1.024 - ending up around 9% (~70% attenuation with 1318). Transferred to kegs last night, heres a snapshot. Definitely needs some time to settle into itself (hopefully over the next week or two!)

Color looks pretty spot on! In my experience with my TIPAS, it took 21-28 days from brew day for them to really hit the prime. You might not have to wait as long with the abv being a little lower

 

[ChiknNutz]

I have to say this looks amazing. Based on the nearly 23# grain bill, I think I'd have to scale it down a bit to fit in my 10.25G kettle. I am still a bit of a newbie and this one looks like an advanced batch, I may need to stash this one for a later date once I feel more comfortable. Still, I am dying to try one of these NEIPAs as they have become my latest obsession. I haven't priced it out yet but I bet this is an expensive one!

 

[yungguanyu]

Thanks for the recipe Dgallo. Might try and give it a go next brew, albeit with a bit of a simplified hop bill (in variety, not volume).

Do you have any suggestions for replacing the malted oats? They're hard to come by here, so i guess i'd be looking either at flaked oats or some more base malt?

 

[Dgallo]

Thanks for the recipe Dgallo. Might try and give it a go next brew, albeit with a bit of a simplified hop bill (in variety, not volume).

Do you have any suggestions for replacing the malted oats? They're hard to come by here, so i guess i'd be looking either at flaked oats or some more base malt?

It’s hard to replace them with a perfect equivalent. if a LHBS doesnt have malted oats, that means they tend not to carry grains with smaller kernels so that they don’t have to adjust their grain mill.

depending on your system, You could switch it to flaked oats but for me that would cause a drop in efficiency so I’d have to up my base malt. Maybe try

Grain bill
17lbs - Pilsner
2lbs - flaked oats or barley
4lbs - White Wheat
0.75lb - Honey Malt
1lb - dextrose

 

[breweer]

This beer turned out pretty good. Little too sweet with my higher FG finish, but certainly mask the 9%abv lol.

 

[kingmatt]

Hey bud, I'm going to give this recipe (with different hops based on whatever smells good from my freezer) a shot sometime next week! How long do you do your whirlpool?

 

[Dgallo]

Hey bud, I'm going to give this recipe (with different hops based on whatever smells good from my freezer) a shot sometime next week! How long do you do your whirlpool?

I try to hold the temp for 40 mins then turn on the chiller.

let me know how it goes.

 

[kingmatt]

I try to hold the temp for 40 mins then turn on the chiller.

let me know how it goes.

Oof, not sure I have the patience for that but I'll do my best! I'll keep you posted on how it goes.

 

[Dgallo]

Do what works for you brother. It’s going to be good either way. A shorter wh may not even make a difference. My wh time Has been like this for a while, even prior to adjusting my dh practices. Once I had my beers dialed in I never went back to see if I could cut the wh time and still produce the same quality beer lol

 

[Tyler B]

This sounds amazing. I'm definitely going to have to give this a try.

 

[kingmatt]

I forgot to post an update on this one, but the beer turned out great. My efficiency sucked so it only ended up just north of 9%, but I am fine with that. I also used pale malt instead of pilsner (which is why the beer looks a little darker in the pic) and different hops based on what I had in the freezer.

I entered it into the Lehigh Valley Homebrewers "malt madness" competition, and it scored a 38 and took first in the category...it's a winner!

 

[Dgallo]

I forgot to post an update on this one, but the beer turned out great. My efficiency sucked so it only ended up just north of 9%, but I am fine with that. I also used pale malt instead of pilsner (which is why the beer looks a little darker in the pic) and different hops based on what I had in the freezer.

I entered it into the Lehigh Valley Homebrewers "malt madness" competition, and it scored a 38 and took first in the category...it's a winner!View attachment 700082

Looks great brother! And congrats on the win!

 

[RCope]

So I brewed this on 10/4/20. BIAB. Had a great time maxing out the capacity of my 12 gallon SS Brewtech kettle to handle almost 23 lbs of grain. Had to do a "batch sparge" in a separate kettle. Lots of hops, tried to stay true to the recipe with only a few minor tweaks for my system requirements. OG 1.089 but FG 1.012 so almost 10.2% abv! Tapped today and couldn't resist a small sample. Super fruity, great aroma. Impressive body due to the abv. The alcohol warmth is subtle so it will be dangerous...in a good way . @Dgallo thank you for the recipe! I'll take a better picture when the sun is out, this thing will glow orange:

 

[Dgallo]

So I brewed this on 10/4/20. BIAB. Had a great time maxing out the capacity of my 12 gallon SS Brewtech kettle to handle almost 23 lbs of grain. Had to do a "batch sparge" in a separate kettle. Lots of hops, tried to stay true to the recipe with only a few minor tweaks for my system requirements. OG 1.089 but FG 1.012 so almost 10.2% abv! Tapped today and couldn't resist a small sample. Super fruity, great aroma. Impressive body due to the abv. The alcohol warmth is subtle so it will be dangerous...in a good way . @Dgallo thank you for the recipe! I'll take a better picture when the sun is out, this thing will glow orange:
View attachment 706511

I’m glad you’re enjoying it so far. Looks great already but I Can’t wait to see a sunlight photo!

 

[RCope]

Just putting this photo here to keep it real :

 

[chuckeg15]

Brewed this base recipe a couple of weeks ago using Vic, Citra, Galaxy. Also, instead of using my regular yeast (usually 1318), I pitched a built up starter from a bunch of cans of Treehouse. Fermentation seemed to go great, but we'll see. I'll be kegging Thursday or Friday this week.

 

[TBryerton]

Brewed this base recipe a couple of weeks ago using Vic, Citra, Galaxy. Also, instead of using my regular yeast (usually 1318), I pitched a built up starter from a bunch of cans of Treehouse. Fermentation seemed to go great, but we'll see. I'll be kegging Thursday or Friday this week.

Interested to see how this turns out. People don’t seem to have much luck with harvested TH yeast since it’s a blend. Hopefully you have better luck.

 

[chuckeg15]

Interested to see how this turns out. People don’t seem to have much luck with harvested TH yeast since it’s a blend. Hopefully you have better luck.

That's what I was afraid of from reading the Treehouse yeast analysis thread all this time, but decided to give it a shot anyways. We'll see in a couple of days!

 

[stickyfinger]

I haven't had many TIPAs. I think I had one like 6 yrs ago, lol. I remember it being very sweet. I didn't really like it. I am going to be brewing a belgian golden strong ale soon and was wondering if I could turn half of it into a big IIPA or TIPA? I usually do a 1.050 wort of 100% Pils, ferment that out and then add in a very strong dextrose syrup to get the real OG up to 1.070, so my BGSA comes out around 8%.

What do you think it would be like if I took half of the wort at 1.050, fermented it out with A24 and then added in enough dextrose syrup to get it up to the 9% ABV range. Do you think it would be good? too dry?

My BGSAs have a fantastic malty flavor and the alcohol makes it seem sweeter than it is. I was hoping maybe I could replicate this with the big IPA, but maybe it would come out dry and astringent despite the high alcohol? Anyone make a high dextrose version of big IPA?

 

[AM1]

@Dgallo _ what would you dsay would make a good substotute for Riwaka (as its difficult to get)?

thanks!!

 

[Dgallo]

@Dgallo _ what would you dsay would make a good substotute for Riwaka (as its difficult to get)?

thanks!!

Galaxy, Mosaic, strata, maybe switch the ratio up a little and hit it with Sabro. Nothing will replace the Riwaka in the flavor profile but any of those will work well with Citra and Nelson

 

[AM1]

Galaxy, Mosaic, strata, maybe switch the ratio up a little and hit it with Sabro. Nothing will replace the Riwaka in the flavor profile but any of those will work well with Citra and Nelson

Thank you for this! You reckon maybe Motueka or Wai-iti would also do the trick?