New England IPA "Northeast" style IPA

[Dgallo]

Where did you get the Peacherine

a friend of mine

 

[DrGMG]

a friend of mine

Nice

 

[Ulisses4677]

.

 

[InspectorJon]

I recommend pulling the bag completely out of the mash water until it gets to the temp you want, then turn the burner off and lower the bag back in.

If you mash is at say 146 and you pull the bag out and heat the wort to say 160, when you put the 146 or less grain back in, it will cool the wort down. You might want to heat a bit higher than the step you want if you take the grain out while heating.

 

[FringeDweller]

Anybody have feedback on the quality of their video courses? Are they more in-depth than what I can already find on their podcast or other free sources? I see this one costs $30 alone. One of these years I will have to pay the $100 for an All-Access subscription and binge watch courses for the year. I already subscribe at the $50 level, so an extra $50 is not too bad.

It was a great course he goes over their IPA recipe and how they brew it on their equipment. Interestingly it's a different recipe than the one for Jasper that's also on Craft Beer and Brewing. He mentions water profile and even yeast. Hope that helps. And I also just watched Pferm's on international/adjunkt lagers and don't forget the 2 from Bierstadt !

 

[NH81!]

Anybody have feedback on the quality of their video courses? Are they more in-depth than what I can already find on their podcast or other free sources? I see this one costs $30 alone. One of these years I will have to pay the $100 for an All-Access subscription and binge watch courses for the year. I already subscribe at the $50 level, so an extra $50 is not too bad.

I had a free trail some time back and watched the video course with the head brewer from Cellarmaker and it was very in depth, with different parts of the brewing process having its on segment, also a breakdown of a couple of their recipes broken down to the home brewing level

 

[aaronm13]

Typical, I just let my subscription expire as I didn't feel I was getting much use out of it. I think I'll have to sign back up again as I really want to see this video.

 

[Dgallo]

Typical, I just let my subscription expire as I didn't feel I was getting much use out of it. I think I'll have to sign back up again as I really want to see this video.

To be honest, if you follow the best practices in this thisead I’m sure you’re already doing everything right. Just remember the availability of hops they have, I mean they literally get hop farms reaching out to them and giving them free hops to see what fidens think so that fidens will make a beer with their hops and note the hops are from their farm

 

[balrog]

they literally get hop farms reaching out to them

You mean...that...they won't do that with us homebrewers?

 

[secretlevel]

Was a long time contributor to this thread. Started homebrewing in 2016 and spent countless hours on this site. From 2019-2021 I brewed one beer 40 or so times with plenty of info I’d gleaned from threads like this. The goal was to try to brew something lowish in ABV that punched well above its weight. Opened my brewery in September 2021 and this is our house beer. Available all the time and all around town. We brew it once a week at times when we’re busy. We have some dumb liquor laws here in UT so max ABV on draft can only be 5%. Sounds weird but I’ve actually grown to really appreciate it.

Anyways this beer is called Dopo and it recently just scored a 95 in the latest Craft Beer and Brewing summer IPA issue. The print edition didn’t include any notes on it but the online version did. It was tied for highest score in the “session IPA” category. I hate the term Session IPA so we call these beers L IPAs (pronounced Lie P A) cause a 5% IPA is a lie. Thought I’d give everyone very detailed recipe on exactly how we brew this beer. We brew a few versions with different hops so substitute your favorite hop combo as you see. We change the hops up on this beer all the time but this is what we submitted back in March.

If you love hops and hop saturation but want something a little lower in ABV I think you’ll really appreciate this.

OG 13p
FG 3.6p
5% ABV

Water Profile
Ca 100ppm
We use 2:1 CaCl to CaSo4 by weight to hit this target Ca amount using RO water. We do equal additions of salts to the mash and then with 10 minutes left in the boil. We also add NaCl at 10 minutes left in the boil targeting 50ppm Na.

Grain Bill:
2row Base Malt
20% Simpsons Golden Promise
7% Carafoam
2% Simpsons Caramalt
Acid as you see fit to hit 5.4 mash pH with the above salts
- We’ve started using a localish base malt called Mountain Malt. We were Rahr 2 row forever but this new malt has better extract and a slightly sweeter profile.

Mash

45 minutes at 155
20 minutes at 162
Mash out at 168

Recirc until as clear as possible

Boil for 90. Target 5.4 start of boil pH

- we are at almost 7000 ft in elevation so we have to boil longer due to our boil temp being 201. 60 minutes might be fine at sea level.

Hop additions

60 minutes
Simcoe for 14 IBUs
10 minutes
Nelson for 8 IBUs
WP -180/185
3/4lb / bbl
Nelson, Simcoe 3:1

Citric/Lactic Acid blend at 5min target 5.0 KO pH with whirlfloc addition.

Yeast: VT Ale. We use something i banked when I was a homebrewer. Closest thing is Bootleg Classic New England.

Pitch at 64 with ALDC & Zinc
target .75mil/ml/*plato
Aerate at 16ppm o2
Ferment at 66 for 2-3 days. Set to 70 when gravity hits 5p. Give 2 days at terminal then cool to 58 for 18-24 hour. Harvest yeast

Dry Hop at 2.5lbs/bbl
60:40 Mosaic:Nelson
Rouse from racking arm the next day to break up hop rafts on top.

Start slowly cooling after 48 hours on hops and dumping hops as often as you can.

Carbonate to 2.62 volumes.

The boil additions are key as is the NaCl and rest at 162.

We make a version with Nectaron, Nelson, Riwaka called Laser Kiwi and one with 586, Citra, Idaho7, and a dab of 1019 called Divi. We’ll substitute malted oats for the Carafoam sometimes or use NA pils as a base instead of 2row, or some Carahell instead of Caramalt but percentages are generally always the same.

Lots of details and clearly you have to have the gear to do everything but I know lots of folks on here do as I did when I was homebrewing.

Enjoy

Hell yes brother, good to see you doing well! I saw Dopo in CB&B and immediately thought of you! It's awesome to see the recipe. I know you're allowed to do cans of higher ABV stuff, would you just scale this recipe for those?

I've been loving Bootleg's New England, such a great yeast. Can't get enough of it.

 

[secretlevel]

Speaking of Bootleg's Conan strain, I just made a split batch with it.

Front: Nelson, Motueka, Citra (5:2:1, 5lbs/bbl): big peach rings, pineapple and papaya notes throughout. Sweet, juicy, with a funky tropical note that Conan brings. While this combo was good, I might stick with Citra and Mosaic for the next Conan batch. Just missing a little extra pop.

Back: Galaxy, Mosaic, Strata (3:1:1, 5lbs/bbl): trademark Galaxy passionfruit and peach are present, but are overshadowed by a peanut-like herbal bite. I was hoping this beer would get better with time, and it did a little, but damn. 2023 Hop Alliance Galaxy is not a hit. I've had some beers with 2023 YVH Galaxy lots that were so much better than this.

This Conan strain has been awesome for me for the Heady clones, but either my pH was off or the hop quality has been bad for this batch. I got meaty/vegetal notes from the judges on the Nelson variant when I submitted it to comp. I got 37 points and this is a beer I'd probably order drink at a brewery, but it's not a 4-pack that I'm bringing home. Or maybe I get a little O2 ingress when I was rousing the kegs during the DH stage...

 

[Dwaynehaze]

Speaking of Bootleg's Conan strain, I just made a split batch with it.

Front: Nelson, Motueka, Citra (5:2:1, 5lbs/bbl): big peach rings, pineapple and papaya notes throughout. Sweet, juicy, with a funky tropical note that Conan brings. While this combo was good, I might stick with Citra and Mosaic for the next Conan batch. Just missing a little extra pop.

Back: Galaxy, Mosaic, Strata (3:1:1, 5lbs/bbl): trademark Galaxy passionfruit and peach are present, but are overshadowed by a peanut-like herbal bite. I was hoping this beer would get better with time, and it did a little, but damn. 2023 Hop Alliance Galaxy is not a hit. I've had some beers with 2023 YVH Galaxy lots that were so much better than this.

This Conan strain has been awesome for me for the Heady clones, but either my pH was off or the hop quality has been bad for this batch. I got meaty/vegetal notes from the judges on the Nelson variant when I submitted it to comp. I got 37 points and this is a beer I'd probably order drink at a brewery, but it's not a 4-pack that I'm bringing home. Or maybe I get a little O2 ingress when I was rousing the kegs during the DH stage...

I've pretty much just throw out all my galaxy for this reason.

 

[aaronm13]

To be honest, if you follow the best practices in this thisead I’m sure you’re already doing everything right. Just remember the availability of hops they have, I mean they literally get hop farms reaching out to them and giving them free hops to see what fidens think so that fidens will make a beer with their hops and note the hops are from their farm

I've given up chasing what the big guns do because of this reason alone. The drop off in the standard of hops we get is huge so never going to get close.

 

[ihavenonickname]

I had Jasper for the first time over the weekend, what an incredible beer. The mouthfeel is huge, so think and full but not sweet at all. Would love to know how they're getting this with a FG of 1.015/16 as reported and no maltodextrin.

Did you the measure FG?

 

[LumberZach]

I've given up chasing what the big guns do because of this reason alone. The drop off in the standard of hops we get is huge so never going to get close.

Let me tell you, Galaxy from 2016 to 2018 was bangin for us homebrewers. Unfortunately, it hasn't even been in the same galaxy since then.

 

[synonymous18]

Is there an updated survivable compound chart with hops like strata and the NZ’s?

I did a hazy pale with strata heavy in WP and DH and it was very muted.

 

[x22n]

Is there an updated survivable compound chart with hops like strata and the NZ’s?

I did a hazy pale with strata heavy in WP and DH and it was very muted.

There was one chart that included some NZ's in a youtube video not too long ago. Trying to find the name of it. Anyway here is my screenshot.

EDIT: Found it.

 

[aaronm13]

Did you the measure FG?

I didn't. A friend brought it back from New York for me. We don't get Fidens in Ireland so there was no way I was wasting a big chunk of it taking a hydrometer reading. Those Easy Dens things would come in handy for this purpose.

 

[couchsending]

Hell yes brother, good to see you doing well! I saw Dopo in CB&B and immediately thought of you! It's awesome to see the recipe. I know you're allowed to do cans of higher ABV stuff, would you just scale this recipe for those?

I've been loving Bootleg's New England, such a great yeast. Can't get enough of it.

We tend to brew 6.5% IPA and 8% Doubles although we only make 4 or so double IPAs a year. As ABV goes up the water profile tends to switch to more sulfate heavy and we do everything to make sure they finish at 3plato or below. I hate sweet beer and strive for drinkability so we try to counter the additional body and sweetness from the additonal alcohol. Grain bill gets more Pils and less 2row and usually just 1-2% of some c10-c15.

We make one “affordable” 6.5% IPA that’s hopped at virtually the same amount as Dopo but the most get around 3.5#/bbl in DH. Doubles get 4# to 5#/bbl max.

As far as Survivables go in my opinion most NZ hops make it through fermentation better than any hop from the US. Riwaka and Nectaron are tops of that list. Keep in mind certain yeasts also allow hops to come through more than others. If you’re looking for more pure hop impact, colder fermentations (especially if you use LA3) will let the hops shine instead of being trampled by esters. Also if you haven’t tried German Ale yeast for this style I’d reccomend it or even blend it in with an English yeast. That yeast can do some interesting things to hops.

 

[secretlevel]

We tend to brew 6.5% IPA and 8% Doubles although we only make 4 or so double IPAs a year. As ABV goes up the water profile tends to switch to more sulfate heavy and we do everything to make sure they finish at 3plato or below. I hate sweet beer and strive for drinkability so we try to counter the additional body and sweetness from the additonal alcohol. Grain bill gets more Pils and less 2row and usually just 1-2% of some c10-c15.

We make one “affordable” 6.5% IPA that’s hopped at virtually the same amount as Dopo but the most get around 3.5#/bbl in DH. Doubles get 4# to 5#/bbl max.

As far as Survivables go in my opinion most NZ hops make it through fermentation better than any hop from the US. Riwaka and Nectaron are tops of that list. Keep in mind certain yeasts also allow hops to come through more than others. If you’re looking for more pure hop impact, colder fermentations (especially if you use LA3) will let the hops shine instead of being trampled by esters. Also if you haven’t tried German Ale yeast for this style I’d reccomend it or even blend it in with an English yeast. That yeast can do some interesting things to hops.

I remember Pinthouse saying they use Kolsch yeast for their IPAs on their CB&B episode and I'm curious to try this one day! You use it in any of your IPAs?
Reference: https://learn.beerandbrewing.com/courses/brewing-modern-ipas

 

[x22n]

Are we talking about something like K97?

 

[aaronm13]

What percentage of maltodextrin would be suitable for a DIPA? Last two beers I've brewed have probably been my best and brewed with A24. Both beers went from 1.081-1.016 and have good mouthfeel but would like that fuller Fidens mouthfeel. Plugged in 3% maltodextrin into my last recipe and that seems to get me finishing around 1.020-22 which is where I prefer. I could probably mash slightly higher but already mash on the high side 67C (152.6F).

Recipe is already 16% Spelt, 20% oats, mix of flaked and malted and 8% chit malt. A24 is just a beast of a strain. Any other ideas how I could boot mouthfeel without maltodextrin?

 

[couchsending]

Mash at 156

152 is not high

No need for Malto.

Pinthouse uses 1007, as does Single Hill. Both those guys came from Odell who also uses it. K97 kinda sucks as a dry yeast. It doesn’t dry well so you have to use 2-3x as much.

I think 1007 is more interesting than Chico and really lets hops shine. It supposedly has really high biotransformation capabilities as well. Can create some unique flavors through fermentation. Or at least different flavors. I haven’t used it since homebrew days. I think it would be cool with LA3 variants. Reduce the cake frosting effect from that yeast.

 

[aaronm13]

Mash at 156

152 is not high

No need for Malto.

Pinthouse uses 1007, as does Single Hill. Both those guys came from Odell who also uses it. K97 kinda sucks as a dry yeast. It doesn’t dry well so you have to use 2-3x as much.

I think 1007 is more interesting than Chico and really lets hops shine. It supposedly has really high biotransformation capabilities as well. Can create some unique flavors through fermentation. Or at least different flavors. I haven’t used it since homebrew days. I think it would be cool with LA3 variants. Reduce the cake frosting effect from that yeast.

Excellent, thanks for that. I wouldn't have attempted going that high but I'll give 156 a go on my next brew in a few weeks and hold off on the maltodextrin.

 

[LumberZach]

I bought a half pound of HBC 1019 from YVH. The smell when I opened the bag was crazy. I haven't smelled hops like these since 2016 Galaxy. Going to brew an all HBC 1019 single hazy. Just trying to figure out how much for the WP and DH. This will be a 2 gallon batch. If anybody on here has used them, let me know how you liked it.

 

[beervoid]

I bought a half pound of HBC 1019 from YVH. The smell when I opened the bag was crazy. I haven't smelled hops like these since 2016 Galaxy. Going to brew an all HBC 1019 single hazy. Just trying to figure out how much for the WP and DH. This will be a 2 gallon batch. If anybody on here has used them, let me know how you liked it.

I think this is probably one of the best "sabro" ish hops out there, got the coconut vibe but just enough together with tons of tropical fruit as well, really enjoyed that one

 

[beervoid]

I bought a half pound of HBC 1019 from YVH. The smell when I opened the bag was crazy. I haven't smelled hops like these since 2016 Galaxy. Going to brew an all HBC 1019 single hazy. Just trying to figure out how much for the WP and DH. This will be a 2 gallon batch. If anybody on here has used them, let me know how you liked it.

I used at 33% together with superdelic and citra and it dominated quiet a bit, I think it was just right at that amount so you can get the character.

 

[skleice]

I bought a half pound of HBC 1019 from YVH. The smell when I opened the bag was crazy. I haven't smelled hops like these since 2016 Galaxy. Going to brew an all HBC 1019 single hazy. Just trying to figure out how much for the WP and DH. This will be a 2 gallon batch. If anybody on here has used them, let me know how you liked it.

Most potent hop I've used since the good galaxy days. I think it's fantastic! Definitely coconut (but not woody/earthy like Sabro), plus sweet orange and tropical fruits.

 

[Dgallo]

I bought a half pound of HBC 1019 from YVH. The smell when I opened the bag was crazy. I haven't smelled hops like these since 2016 Galaxy. Going to brew an all HBC 1019 single hazy. Just trying to figure out how much for the WP and DH. This will be a 2 gallon batch. If anybody on here has used them, let me know how you liked it.

Just use the standard. 2lb/bbl whirlpool 4lb/bbl rate for dryhoping

 

[couchsending]

1019 is incredibly strong. In a beer with 586/Nectaron DH only 10% 1019 is very noticeable. You can almost get away with using less it’s so strong. To me it’s straight up Haribo gummy peach candy at first. The goes to tangerine. It has some of the woody/rum barrel character but it’s way way better than Sabro. It’s still a polarizing hop. Interested to see
How it evolves.

 

[Shenanigans]

Sounds promising, wonder where I can get my hands on some here in Germany/Europe?

 

[aaronm13]

Sounds promising, wonder where I can get my hands on some here in Germany/Europe?

Malt Miller have it. Might try and pick some up myself, sounds very interesting.

https://www.themaltmiller.co.uk/product/hbc1019-barthhaas-pure-hop-pellets-100g/?v=d2cb7bbc0d23

 

[Langerz]

Anyone in this thread listen to recent Brulosophy episode about the "gas hopper"? Sounds like an interesting alternative to dry hopping with less O2 exposure risk and less beer loss due to hop absorption.

The basic premise is have two kegs - one with carbonated beer (ferment and close transfer but skip dry hopping basically) and one with hops in water. The beer keg is kept cold and hop keg is kept warm. The hop aromas basically come to equilibrium over time effectively hopping the beer without contact. The "inventors" claim to have gotten very good hop flavors in 24 hours.

I'm a little skeptical but if it worked it seems like it would have several advantages. I also have been struggling to find enough time to brew lately and don't really want to risk a batch to trial until I have more time.

An interesting thing they didn't talk about on the podcast if the process works is I think you could also use it to either "delay hop" or "rehop" a beer. I often brew smaller batches with NEIPAs for fear of them not being consumed while fresh. It seems like this way there might be potential to brew bigger batches and wait to "gas hop" them until the previous keg is about to kick. I also wonder if you had a keg where the hop flavors started to fade some if you could just repeat the process to freshen it up a bit.

 

[beervoid]

Anyone in this thread listen to recent Brulosophy episode about the "gas hopper"? Sounds like an interesting alternative to dry hopping with less O2 exposure risk and less beer loss due to hop absorption.

The basic premise is have two kegs - one with carbonated beer (ferment and close transfer but skip dry hopping basically) and one with hops in water. The beer keg is kept cold and hop keg is kept warm. The hop aromas basically come to equilibrium over time effectively hopping the beer without contact. The "inventors" claim to have gotten very good hop flavors in 24 hours.

I'm a little skeptical but if it worked it seems like it would have several advantages. I also have been struggling to find enough time to brew lately and don't really want to risk a batch to trial until I have more time.

An interesting thing they didn't talk about on the podcast if the process works is I think you could also use it to either "delay hop" or "rehop" a beer. I often brew smaller batches with NEIPAs for fear of them not being consumed while fresh. It seems like this way there might be potential to brew bigger batches and wait to "gas hop" them until the previous keg is about to kick. I also wonder if you had a keg where the hop flavors started to fade some if you could just repeat the process to freshen it up a bit.

Was this done is one of there exbeeriments where they couldnt find a statistical difference between a "gas" hopped and a dry hopped beer?

 

[CascadesBrewer]

The basic premise is have two kegs - one with carbonated beer (ferment and close transfer but skip dry hopping basically) and one with hops in water. The beer keg is kept cold and hop keg is kept warm. The hop aromas basically come to equilibrium over time effectively hopping the beer without contact. The "inventors" claim to have gotten very good hop flavors in 24 hours.

I am not positive of the setup, but I got the impression that it was not just a static transfer of aroma. That CO2 was pumped through the "hop + water" and bubbled through the beer. I am not sure if more details of the process are available for free ("gas hopper" searches turn up mostly hits on a Edward Hopper painting). There is this one page poster linked from the show notes:

https://brulosophy.com/wp-content/uploads/2024/07/TBL162PhilWietstockBrianGibsonPresentation.pdf

 

[Langerz]

I am not positive of the setup, but I got the impression that it was not just a static transfer of aroma. That CO2 was pumped through the "hop + water" and bubbled through the beer. I am not sure if more details of the process are available for free ("gas hopper" searches turn up mostly hits on a Edward Hopper painting). There is this one page poster linked from the show notes:

https://brulosophy.com/wp-content/uploads/2024/07/TBL162PhilWietstockBrianGibsonPresentation.pdf

I had that impression at first as well, but then in the follow up episode I thought they just said connect the posts and let it stabilize. I would have less skepticism on the concept if there was something to actively move the CO2 through the hop solution. That does make the setup a little more challenging, but not terribly since I'm sure a person could find a simple diaphragm pump or similar to make it work.
But until I hear more I'm probably going to wait to potentially waste a batch until I hear a bit more.

 

[Ulisses4677]

My most recent batch. Inspired by fidens Margaret Maggie.
Abv 8%
Grain bill:
Rahr north star pils 80%
Flaked oats 20%
Hops
60min : ctz 11 ibus
Whirpool citra 20 ibus
Dry hop:
Citra 2 oz, citra Cryo 4 oz, cashmere Cryo 2 0z, cashmere 2 oz
Yeast: wyeast1272

 

[x22n]

View attachment 853546
My most recent batch. Inspired by fidens Margaret Maggie.
Abv 8%
Grain bill:
Rahr north star pils 80%
Flaked oats 20%
Hops
60min : ctz 11 ibus
Whirpool citra 20 ibus
Dry hop:
Citra 2 oz, citra Cryo 4 oz, cashmere Cryo 2 0z, cashmere 2 oz
Yeast: wyeast1272

1. How is 1272 compared to 1318 in the final beer?

2. Do you like this more simple grain bill compared to a heavy adjuncts one (brujos for example). Nowadays I lean more to simple grain bill like yours. I don't really see a benefit for 20%+ adjuncts/proteins anymore.

 

[Ulisses4677]

I like both strains tbh. I did a step mash: protein rest 131 for 15 min / alpha 158 for 45 to produce a more dextrinous wort. I’m very happy with the body and creamy mouthfeel it produced. If I had 2 row I would’ve mashed at a lower temp around 156. Yeah I find a simple grainbill works best for most beers.

 

[aaronm13]

View attachment 853546
My most recent batch. Inspired by fidens Margaret Maggie.
Abv 8%
Grain bill:
Rahr north star pils 80%
Flaked oats 20%
Hops
60min : ctz 11 ibus
Whirpool citra 20 ibus
Dry hop:
Citra 2 oz, citra Cryo 4 oz, cashmere Cryo 2 0z, cashmere 2 oz
Yeast: wyeast1272

Looks great. Do you find its close to Fidens overall? What was your OG and FG? Really tempted to try this strain even though I've finally found my go to strain in A24 but love tinkering. Also the simple grain bill would be an added bonus. Would you mind sharing your water profile for this too? From the Podcast they did a few months ago, they seem to go low on salts.