New England IPA "Northeast" style IPA

[paarman]

Looking awesome! Are you getting some dankness from the Columbus and/or Simcoe? I'm hoping for some in my latest brew, which is on Day 2 in the fermenter. Goal is to have that dank little punch to balance the citrus. Love to see your hop totals and timing if you'd be willing to share. Here is mine for my latest:

.5 oz Simcoe whole leaf @ FWH

.5 oz Simcoe whole leaf @ 200 WP for 10 mins
1 oz Idaho 7 pellet @ 200 WP for 10 mins

1 oz Citra pellet @ 180 WP for 30 mins
2 oz Idaho 7 pellet @ 180 WP for 30 mins
1 oz Simcoe pellet @ 180 WP for 30 mins
1 oz Columbus pellet @ 180 WP for 30 mins

3 oz Citra pellet @ DH @ 60 on Day 10
1 oz Simcoe pellet @ DH @ 60 on Day 10

3 oz Columbus pellet @ DH @ 70 on Day 12
1 oz Simcoe pellet @ DH @ 70 on Day 12

Bottle on day 14

Yeah it definitely has a bit of dankness to it. The aroma is great, lots of tropical fruit-melon in particular.

My schedule was the following:

.6oz Warrior @60 mins

(I just continued to chill the beer while the whirlpool was going on until it got down to ~66*)
2.8oz Citra @ 160 WP for 30 mins
2oz Amarillo @ 160 WP for 30 mins
1.5oz Simcoe @ 160 WP for 30 mins

1.4oz Columbus @ DH on Day 3
1.1oz El Dorado @ DH on Day 3
1oz Simcoe @ DH on Day 3
1oz Amarillo @ DH on Day 3
1oz Citra @ DH on Day 3

(I did a second dry hop inside of a mesh cylinder inside of the keg that I racked on top of)
1oz Simcoe @ Kegging on Day 12
1oz Amarillo @ Kegging on Day 12
.5oz Columbus @ Kegging on Day 12

How does it taste?

And report back once you've carbonated it.

Tasting pretty good-really green yet, I will follow up between day 10-14 to see how it's settling out. Brought it to a share yesterday (4 days kegged) and most people liked it, the main feedback was that it was green, which I knew. Some people dig that, others not.

 

[WIexile]

My latest NEIPA with some bad lighting. Citra Strata Amarillo Centennial.

 

[SRJHops]

Yeah it definitely has a bit of dankness to it. The aroma is great, lots of tropical fruit-melon in particular.

My schedule was the following:

.6oz Warrior @60 mins

(I just continued to chill the beer while the whirlpool was going on until it got down to ~66*)
2.8oz Citra @ 160 WP for 30 mins
2oz Amarillo @ 160 WP for 30 mins
1.5oz Simcoe @ 160 WP for 30 mins

1.4oz Columbus @ DH on Day 3
1.1oz El Dorado @ DH on Day 3
1oz Simcoe @ DH on Day 3
1oz Amarillo @ DH on Day 3
1oz Citra @ DH on Day 3

(I did a second dry hop inside of a mesh cylinder inside of the keg that I racked on top of)
1oz Simcoe @ Kegging on Day 12
1oz Amarillo @ Kegging on Day 12
.5oz Columbus @ Kegging on Day 12



Tasting pretty good-really green yet, I will follow up between day 10-14 to see how it's settling out. Brought it to a share yesterday (4 days kegged) and most people liked it, the main feedback was that it was green, which I knew. Some people dig that, others not.

I hear you on the chill during the WP. Including chilling down to pitch temp, my total WP ends up being close to 60 minutes. I don't hold the WP temps. I add at 200 and then 180 and just the temps fall. It usually gets to 150 or so before I turn on the chiller. Maybe someday I will try actually holding the WP at 180 for 30 mins or so...

Curious if you have tried skipping the DH during fermentation altogether? I've always added on Day 2, but I'm realizing mine always have some hop bite. For my latest I am going to skip the active fermentation DH altogether and just DH a few days before bottling. Hoping for a smoother beer...

 

[flintoid]

....

Curious if you have tried skipping the DH during fermentation altogether? I've always added on Day 2, but I'm realizing mine always have some hop bite. For my latest I am going to skip the active fermentation DH altogether and just DH a few days before bottling. Hoping for a smoother beer...

I've stopped doing fermentation hopping and have gotten quite drinkable beers right after carbonation. So I think your plan will get you what you seek.

 

[SRJHops]

I've stopped doing fermentation hopping and have gotten quite drinkable beers right after carbonation. So I think your plan will get you what you seek.

Thanks. I think we (me for sure) may have gone down the wrong road for homebrewing this style, unless we have the equipment and the ability to do a strong cold crash easily. The evidence for dry hopping during fermentation and getting good flavor is solid, but it seems the polyphenols are getting stuck in suspension, at least for me...

 

[ttuato]

Yeah it definitely has a bit of dankness to it. The aroma is great, lots of tropical fruit-melon in particular.

My schedule was the following:

.6oz Warrior @60 mins

(I just continued to chill the beer while the whirlpool was going on until it got down to ~66*)
2.8oz Citra @ 160 WP for 30 mins
2oz Amarillo @ 160 WP for 30 mins
1.5oz Simcoe @ 160 WP for 30 mins

1.4oz Columbus @ DH on Day 3
1.1oz El Dorado @ DH on Day 3
1oz Simcoe @ DH on Day 3
1oz Amarillo @ DH on Day 3
1oz Citra @ DH on Day 3

(I did a second dry hop inside of a mesh cylinder inside of the keg that I racked on top of)
1oz Simcoe @ Kegging on Day 12
1oz Amarillo @ Kegging on Day 12
.5oz Columbus @ Kegging on Day 12



Tasting pretty good-really green yet, I will follow up between day 10-14 to see how it's settling out. Brought it to a share yesterday (4 days kegged) and most people liked it, the main feedback was that it was green, which I knew. Some people dig that, others not.

My experience/preference is to use two "dank" hops plus one citrus/tropical forward hop to yield the best balance.

Dank - simcoe, columbus, I7, mosaic (big doses), strata, etc

Citrus/Tropical - citra, galaxy, el dorado, moteuka, mosaic (small doses), etc

 

[nick sekerak]

Got my first medal in a home brew comp for my hazy neipa. Thanks all you guys who post and reply on this thread. I have really accelerated my neipa brew learning curve with being able to read and see what everyone shares about brewing this great style.

 

[Dgallo]

Got my first medal in a home brew comp for my hazy neipa. Thanks all you guys who post and reply on this thread. I have really accelerated my neipa brew learning curve with being able to read and see what everyone shares about brewing this great style.

Congrats brother!

 

[ihavenonickname]

Got my first medal in a home brew comp for my hazy neipa. Thanks all you guys who post and reply on this thread. I have really accelerated my neipa brew learning curve with being able to read and see what everyone shares about brewing this great style.

That’s awesome! Obviously you have to tell us the winning recipe and process!

 

[isomerization]

Get that Riwaka while you can, less than 100 pounder bags available!

https://www.yakimavalleyhops.com/product_p/hopsnzriwaka1-2019crop.htm

 

[exit8]

Get that Riwaka while you can, less than 100 pounder bags available!

https://www.yakimavalleyhops.com/product_p/hopsnzriwaka1-2019crop.htm

This going back in stock made me pull the trigger on it, Vic and Nelson. The Riwaka IPA I had from HFS was one of my favorite beers all year.

 

[emr25]

I ordered a bunch of new to me hops to try out in NE IPAs over the next 6 to 9 months. Grabbed some Taiheke, supposedly NZ grown Cascade that amps up the aroma/flavor. Not much available, I’m interested to see how it fares!

1 lb Nelson Sauvin
1 lb Riwaka
1 lb Wai-iti
8 oz Taiheke
8 oz BRU-1
8 oz Idaho Gem
8 oz Strata

https://www.yakimavalleyhops.com/product_p/hopsnztaiheke2-2019crop.htm

 

[Dgallo]

Get that Riwaka while you can, less than 100 pounder bags available!

https://www.yakimavalleyhops.com/product_p/hopsnzriwaka1-2019crop.htm

Good looks

 

[Dgallo]

I ordered a bunch of new to me hops to try out in NE IPAs over the next 6 to 9 months. Grabbed some Taiheke, supposedly NZ grown Cascade that amps up the aroma/flavor. Not much available, I’m interested to see how it fares!

1 lb Nelson Sauvin
1 lb Riwaka
1 lb Wai-iti
8 oz Taiheke
8 oz BRU-1
8 oz Idaho Gem
8 oz Strata

https://www.yakimavalleyhops.com/product_p/hopsnztaiheke2-2019crop.htm

I just had single hop done with Bru-1 from a brewery in Schenectady and did not care for it. Seemed way to one densional as herbal earth. That being said the beer had some technical flaws that could have taken away from the hop

 

[emr25]

I just had single hop done with Bru-1 from a brewery in Schenectady and did not care for it. Seemed way to one densional as herbal earth. That being said the beer had some technical flaws that could have taken away from the hop

I’ll probably be pairing BRU-1 and Idaho Gem in a dual-hopped NE IPA using my standard grain bill for trying new hop combinations.

11 lbs Barke Pilsner
3 lbs 8 oz Golden Promise
2 lbs White Wheat
10 oz Acidulated
4 oz Gambrinus Honey

 

[flintoid]

How would you guys describe Idaho Gem in a dry hop and in a whirlpool?

 

[couchsending]

How would you guys describe Idaho Gem in a dry hop and in a whirlpool?

I’ve used it in two beers. One was a single hop 4.5% hoppy “blonde” ale. It definitely has this bright red fruit character to it. Hard to describe exactly. However IMHO the earthiness of it was a little strong, especially as the beer aged. Not sure I’d use it again, maybe.

 

[isomerization]

Anyone used these types of hop before? Are we using these to generate lower IBUs but style get the expected hop character? If so, when are they being added to the boil?

https://www.ritebrew.com/product-p/825977.htm

And on a different note, looking at doing a Southern hemi NE IPA with Vic Secret, Galaxy, Nelson and Riwaka. Any suggestions on how to partition the hops, specifically hot/cold and ratios. Thanks!

 

[jjw5015]

Anyone used these types of hop before? Are we using these to generate lower IBUs but style get the expected hop character? If so, when are they being added to the boil?

https://www.ritebrew.com/product-p/825977.htm

And on a different note, looking at doing a Southern hemi NE IPA with Vic Secret, Galaxy, Nelson and Riwaka. Any suggestions on how to partition the hops, specifically hot/cold and ratios. Thanks!

Doesn't look like you'd get much hop character from it. Remove the glands to remove bitterness, you're also losing the flavor/aroma.

 

[leesmith]

Anyone used these types of hop before? Are we using these to generate lower IBUs but style get the expected hop character? If so, when are they being added to the boil?

https://www.ritebrew.com/product-p/825977.htm

And on a different note, looking at doing a Southern hemi NE IPA with Vic Secret, Galaxy, Nelson and Riwaka. Any suggestions on how to partition the hops, specifically hot/cold and ratios. Thanks!

The ones you have never used...do a single hop beer.

The ones you have do 2/3 one and 1/3 the other at flameout (whatever the kids are doing these days) and then dry hop the same ratio.

Galaxy with Nelson will be my next combo to try.

 

[isomerization]

The ones you have never used...do a single hop beer.

The ones you have do 2/3 one and 1/3 the other at flameout (whatever the kids are doing these days) and then dry hop the same ratio.

Galaxy with Nelson will be my next combo to try.

While I could experiment over the course of 4-5 brews with these hops, I’m looking for a shortcut here!

 

[couchsending]

Anyone used these types of hop before? Are we using these to generate lower IBUs but style get the expected hop character? If so, when are they being added to the boil?

https://www.ritebrew.com/product-p/825977.htm

And on a different note, looking at doing a Southern hemi NE IPA with Vic Secret, Galaxy, Nelson and Riwaka. Any suggestions on how to partition the hops, specifically hot/cold and ratios. Thanks!

Oh sweet. I’ve been waiting for them to actually release those American Noble hops. They’ve been available to pro brewers since Cryo but they never have actually packaged and sold them to homebrewers . I think they gave some away at NHC a couple years ago but that’s it.

I’d be interested to make a lager with them but also interested in using them during fermentation on hoppy beers. A lot of the Aromatic and biotransformative compounds are found in the bracht material. I’m usually opposed to adding hops during very active fermentation due to the mercaptan formation you can get when hops are in contact with lots of yeast for extended periods of time. However with almost all the oil content removed and especially the alpha acid you aren’t likely to get those weird mercaptan sulphury/rotting veggie notes.

As far as those Aussie/NZ hops go I’ve never combined all of them. Done plenty of Vic Secret/Galaxy, Galaxy/Nelson, and a few Nelson/Riwaka but never combined them all, not sure I would honestly. They’re all very powerful hops.

 

[leesmith]

While I could experiment over the course of 4-5 brews with these hops, I’m looking for a shortcut here!

Your experimenting anyways...

Anything someone recommends is going to be new to you (unless they suggest a combo you have already done).....hence an experiment of sorts...your taking a chance on someone’s recommendation.

My guess would be any of those hops are worthy of a single hop brew and would not make a bad beer.

But a sure bet is a single hop of Galaxy which also goes well with Citra among others.

Or a single hop of Nelson which is excellent with Mosaic.

I have not brewed with Vic or Riwaka...but the first thing I would do is brew a single hop with them. No sense in using them blindly in combination with another hop until you know what they bring (especially as a result of YOUR process).

 

[isomerization]

As far as those Aussie/NZ hops go I’ve never combined all of them. Done plenty of Vic Secret/Galaxy, Galaxy/Nelson, and a few Nelson/Riwaka but never combined them all, not sure I would honestly. They’re all very powerful hops.

Point taken, perhaps I should refocus my question to hot verse cold side usage. Any preferences there? If not, I will probably try a 1:1 ratio with each hop either cold or hot.

@leesmith I get what you’re saying, my primary concern is that with single hop beers, you use them throughout (duh!), so it’s hard for me to see how they’d work in concert with other hops. Some times 2+2 does not equal 4

 

[Dgallo]

While I could experiment over the course of 4-5 brews with these hops, I’m looking for a shortcut here!

I agree with couch and lee here. Do Single hop beers with the ones that are completely new to you.

You could even incorporate them into one of your proven recipes where you get constant results. By replacing the main hop of that recipe with the new one. That was you can still get some understanding of the hop

 

[isomerization]

I agree with couch and lee here. Do Single hop beers with the ones that are completely new to you.

You could even incorporate them into one of your proven recipes where you get constant results. By replacing the main hop of that recipe with the new one. That was you can still get some understanding of the hop

I only brew ~15 times a year, with maybe every 3 beers an IPA, so that’s putting me at next fall before I start blending them!

See my previous comment regarding translating single hop usage to blends at different times/temps/etc.

How are you using tasting notes from a single hop beer to guide hop blending?

 

[Dgallo]

How are you using tasting notes from a single hop beer to guide hop blending?

For me, I feel that making single hop beers and seeing how the hop presents itself is the easy way to determine how well they will pair with other hops. Take a hop most of us are pretty familiar with, mosaic. Tasting it in a single hop you will pick up that it’s fruity, berry/mango with some light citrus but still has a pretty earthy/dankness character to it. So you know you can pull out more of it’s dank characteristics if you pair it with Columbus, more of its fruity/berry notes if paired with Belma, more mango and citrus with citra. Obviously more hops will pair well with Mosiac, such as it’s parent hops simcoe and nugget. It also pairs great with Galaxy.

Now for ratio of the usage I think about the oil content of the hops and perceived strength from the single hop beers I did with them. Based on that and what desired flavor/aroma I’m looking for in the final product I will come up with what I believe will work. Most of the time it’s pretty ball park from my expectation and then I try to dial it in during future batches.

 

[couchsending]

These are my recommendations based on what I’ve done:

Galaxy/Nelson:

The Nelson we get doesn’t tend to be that amazing and can be borderline terrible. That being said when using it hotside some of the worst characteristics can ferment out. I’d favor Nelson in the WP (I like it at 20
Or 10 as well) and Galaxy in the dry hop. I’ve found the Galaxy to be much more consistently good, at least the stuff from YVH. 3:1 Nelson Galaxy hotside, flip it dry hop.

Galaxy/Vic Secret:

Depends on what you want. I find Vic Secret to be strong Pineapple and pine and some people say eucalyptus as well. Definitely don’t boil it, it can be harsh. You could split evenly or just do a bit of VS to add some pine notes to the crazy fruit of Galaxy.

Again all of these hops on their own are pretty rad. I would try Riwaka on its own if I was you or blend in a little Galaxy in the DH. It’s really unique and crazy potent for how low oil/alpha it is.

I would blend some American hops with Riwaka before any of the Aussie hops. Amarillo, Centennial, maybe even Mosaic.

Hope that helps.

 

[leesmith]

Point taken, perhaps I should refocus my question to hot verse cold side usage. Any preferences there? If not, I will probably try a 1:1 ratio with each hop either cold or hot.

@leesmith I get what you’re saying, my primary concern is that with single hop beers, you use them throughout (duh!), so it’s hard for me to see how they’d work in concert with other hops. Some times 2+2 does not equal 4

Typically...I want one to support the other. For instance Mosaic has a rounded flavor profile compared to Nelson....which is dynamic. Nelson seems to have a tartness/dryness to it that Mosaic does not. This tart (white wine/gooseberry) seems to compliment the broad fruitiness of Mosaic well and they both have a earthy quality to them.....Mosaic's earthiness being more herbal whereas pepper would describe Nelson's earthiness more. Overall, Nelson is powerful...and why I wouldn't pair MORE Nelson than Mosaic. A little bit of Nelson takes Mosaic a long way. If I was going to use a lot of Nelson....well...then I'd just use Nelson.

By doing single hop beers some of this pairing becomes intuitive.

All that being said...I get it too....I don't brew much myself. 15 to 20 times per year at most....half farmhouse and half hoppy and maybe one or two other styles to mix it up. It really is disappointing to commit to something, spend a lot of time and effort and then the result isn't what I was hoping for.

 

[isomerization]

I feel like we’re moving in the right direction here!

What I’d love to see is a the following type of information for all hops, using Mosaic as an example:

From BSG “Strong impressions of citrus oil, balsam pine, blueberry, peach and tropical fruit. Notable mango character, but also shades of lime and mandarin orange.”

Which aroma/flavor profile is accentuated by boil, whirlpool or dry hop additions? Does blueberry come out more when boiled or dry hopped?