New England IPA "Northeast" style IPA

[mrcastellino]

Yup it is

Appreciate the kind words

Ill be at the Firestone Beerfest Invitational …looking forward to trying your beers there!!

 

[BongoYodeler]

Ill be at the Firestone Beerfest Invitational …looking forward to trying your beers there!!

Have fun!! I'd love to attend, but unfortunately this year's nearly $200 admission price has priced me right out even considering it.

However, our homebrew club will be pouring our brews at the CCCBF on the 22nd of this month, alongside 50-ish commercial California breweries. Always a blast.

https://www.centralcoastbrewersguild.com/beerfest

 

[couchsending]

Ill be at the Firestone Beerfest Invitational …looking forward to trying your beers there!!

Awesome. I’ll be there pouring them so please say hello.

 

[secretlevel]

You beat me to it @secretlevel! Listened on my morning walk today.

Well done @couchsending was a good listen!!! I’m interested in brewing low
abv hoppy beers come summer, plan to trial many of your Lipa techniques.

Same! I suddenly have the urge to make a 5-6% hazy haha

 

[Fergal]

Same! I suddenly have the urge to make a 5-6% hazy haha

I honestly prefer the style at this strength. Here in Australia sessionable beers are big, maybe its the weather or a hangover from macro lagers but the ddh pale ale around 5.5% is the sweet spot in my opinion. I find it harder to brew than at the 7% mark. Dry, citrussy and less chloride is my personal fave.

 

[aaronm13]

I still got the citra, this was an all t90 batch, no lupomax or cryo or hop substitute or whatever.. I mean nectaron ran the show but citra and superdelic were both present. I think it all paired well, I was worried I overdid the nectaron, when I tasted my gravity sample that was all I got and it was a bit much then once kegged and carbed and about a week of getting to it's happy place everything came together.

Edit: I typically do it the other way around, 2:1 citra:nectaron but for this batch I wanted to really bring the nectaron to the front and see what happens, also, I had more nectaron and it was kinda one of those... I'll use what I got in the freezer beers, I just threw in the superdelic cause I needed to hit my oz to gallon ratio for my dry hop and that's what I had left.

I must give this a try as I've a good bit of Nectaron to use.

 

[Dgallo]

I must give this a try as I've a good bit of Nectaron to use.

Do a nz Pilsner if you have a lot on nectaron. A bright, dry/crisp finish is great with southern hem hops

 

[aaronm13]

Do a nz Pilsner if you have a lot on nectaron. A bright, dry/crisp finish is great with southern hem hops

I'm not a Pilsner fan at all but would probably work pretty well in a more modern west coast IPA. Must try and plan one for the summer. Just brewed an old school west coast DIPA last weekend so looking forward to trying it in a couple of weeks.

 

[Dgallo]

I'm not a Pilsner fan at all but would probably work pretty well in a more modern west coast IPA. Must try and plan one for the summer. Just brewed an old school west coast DIPA last weekend so looking forward to trying it in a couple of weeks.

Have you tried a nz Pilsner. You most likely don’t like pilsners due to Saaz hops, a nz Pilsner is pretty much a modern west coast IPA but with New Zealand hops

 

[aaronm13]

Have you tried a nz Pilsner. You most likely don’t like pilsners due to Saaz hops, a nz Pilsner is pretty much a modern west coast IPA but with New Zealand hops

I pretty sure I haven't. Its not really a style you see commercially available here. Is it basically a west coast brewed with a lager yeast?

 

[Dgallo]

I pretty sure I haven't. It’s not really a style you see commercially available here. Is it basically a west coast brewed with a lager yeast?

Exactly but a modern west coast ipa will have a higher dryhoping rate and abv(doesn’t need to be a higher abv but they will tend too)

Here is a base plan for a NZ pils
-100% Pilsner malt (maybe a small % of character malt)
-using 34/70 or similar lager yeas
-OG 1.060ish FG 1.012ish
-40-50 IBUS
-0.5oz/gallon whirlpool
-0.5-1oz/gallon dryhop

 

[aaronm13]

Exactly but a modern west coast ipa will have a higher dryhoping rate and abv(doesn’t need to be a higher abv but they will tend too)

Here is a base plan for a NZ pils
-100% Pilsner malt (maybe a small % of character malt)
-using 34/70 or similar lager yeas
-OG 1.060ish FG 1.012ish
-40-50 IBUS
-0.5oz/gallon whirlpool
-0.5-1oz/gallon dryhop

Cheers for the recipe. I'll run it through Beersmith and see what I come up with.

 

[anteater8]

Wow, my first hazy IPA in just over a year!

Citra/Mosaic/Strata Hazy

6.25 lb 2 row
6.25 lb pils
3 lb flaked oats
0.75 lb wheat
0.25 lb honey malt

0.25 oz Warrior 30 min
2 oz Citra Lupomax whirlpool
2 oz Mosaic whirlpool
2 oz Strata whirlpool
4 oz Citra dry hop
2 oz Mosaic dry hop
2 oz Mosaic Lupomax dry hop
4 oz Strata dry hop

Yeast nutrient 10 min

Imperial Juice Gen 1

75:150 sulfate:chloride

Mash temp = 154°
Mash pH = 5.4

Fermented at 64° up to 70° over the first four days

O.G. = 1.068
F.G. = 1.013
ABV = 7.2%

Notes: Very happy with the pale yellow hazy appearance. Aroma is strong dried mango, lychee, medium pineapple, slight pine and stone fruit. Flavor is strong mango, papaya, medium lychee, light pineapple and pine. Finish is slightly resinous, giving a slight drying perception despite a medium body overall. I've always enjoyed my own hazies that end around 1.013 more than a lot of the thicker commercial versions out there, but this one could use a touch more body. Overall, it has a good, although somewhat generic tropical fruit flavor, good drinkability, and I'm really enjoying it.

 

[Genuine]

That looks beautiful!

 

[ihavenonickname]

@couchsending hey great job on the podcast interview!

Can you give us the inside scoop on a few of those teasers you left us with? So what’s your yeast strain harvested from? Is it most similar to LA3? And does BSI keep your yeast for you? How’s that work?

What’s the subtext on the galaxy story? Something about cellar maker or an explanation for why it’s sucked for a few years?

 

[couchsending]

What we use is most similar to Conan but it didn't come from the Alchemist.

I hate LA3 personally. I think it tramples hops compared to other yeasts and it contributes this fake
cake frosting flavor that once you notice it you find it in every beer made with that yeast.

We were granted access to the three highest scoring lots of 2024 Galaxy that are in the US. We've
used two of the three so far. No exact explanation on why it sucked for so long and they're not
really talking about what they're doing differently. I guess it's no longer being grown in Tasmania
and they've significantly narrowed the picking window. I think this was one of the biggest issues. It
became so popular that they actually couldn't harvest it all when it was in it's prime so you ended up
with lots with significantly different pick dates being blended into one lot. One of the lots we have did seem to
have the weird licorice-like character in very small amounts but it seems I was the only one who
could pick it up. Gonna do a single hop Galaxy double IPA here shortly with all 3 lots, interested to
see how it turns out. Dry hopping that single hop pale ale with Aussie Cascade tomorrow. Ferm samples
were pretty bonkers. We'll see about the final beer. Pretty sure only Treehouse and Cellarmaker have
used it in the states. Not 100% sure though.

 

[jordanfrenzy]

I'm finally starting to get my fermenter, transfer, and pH process together. And just my process together for these beers in general. It's resulting in my best versions of these beers so far.

OG 1.082
2 Row
Malted Oats
Spelt

WP - Heavy Mosaic, little bit of Citra and Rakau
DH - Heavy Rakau, little bit of Citra and Mosaic

This beer is drinking very full and almost rich at 1.016 FG. Maybe that's the malted oats? Not really sure why I opted for that over flaked. Something to play with next time. A lot of classic citrus and orange from the Mosaic. I'm not sure what Rakau is bringing here. There's definitely a tiny (enjoyable) touch of southern hemisphere diesel, but you could tell me this was Mosaic/Citra and I'd believe you. I think it'll really hit form in a few weeks.

 

[x22n]

@couchsending What would be the best boil hops for hazies in your opinion? Anything low alpha like cascade or motueka?

 

[Dgallo]

@couchsending What would be the best boil hops for hazies in your opinion? Anything low alpha like cascade or motueka?

I’m interested in what @couchsending will say but I’d be more concerned with the cohumulin % than just overall alpha acids. You can adjust time for total A.A. but Cohumulone is responsible for harsh bitterness so I focus on hops that are low or lower in Cohumulone

 

[couchsending]

So.. I actually did some research on Cohumulone cause I had heard originally it would lead to harsher bitterness. Then I heard that myth had been debunked. But more recently I have heard this statement resurface a few times.

The original study on Cohumulone and bitterness was performed in 1972 and determined to be pretty flawed.

Basically it’s been determined that hops higher in CoH result in a higher level of IBUs in the final beer because they isomerize differently and survive fermentation better I guess??

Soooo it just depends on what you’re after honestly. We’ve started to use these Am Noble hops to build texture more than anything. But again I’m not completely sold on it. I don’t think we’ve pushed the amounts as far as we need to just yet but that more has to do with our kettle design and yield. We’re trying the variety specific Co2 extract and/or moving some incognito out of the WP and into the end of the boil right now to see what impact that might have. If we like the results of this we might try one batch where we move all the vegetative matter to the beginning of the boil via Am Noble and then use nothing but liquid extract to the end. But the goals for these 5% beers are rather different than most “hazy” ipas.

We use Waimea a decent amount if we just want max IBUs from the smallest amount of green matter and don’t want to use extract. It’s the highest alpha hop we usually have in the brewery. Simcoe, Strata, mosaic, all work great too. As does Nelson. I think Riwaka comes through fermentation better than any hop I’ve ever used.

Really there’s no one answer. It just depends on what your goals are. I do think boiling hops is a good thing and leads to a beer with a more interesting flavor and texture that seems to last longer and provide more depth. In general don’t boil hops from Australia, especially Vic Secret.

 

[tracer bullet]

Really there’s no one answer. It just depends on what your goals are.

It's kind of funny that this basically summarizes everything homebrew related.

Thanks for the insight, especially knowing you must be pretty busy every day with the brewery!

 

[Fergal]

Random request - can anyone with a beer and brewer subscription post a recipe for me? https://beerandbrewing.com/recipe-wildflower-organic-table-beer/

This is my favourite beer here in Australia - if anyone is going to the Firestone walker festival I highly recommend trying it.

 

[DrGMG]

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 78%
OG: 1.027 (6.7°P)
FG: 1.004 (1°P)
IBUs: 38
ABV: 2.9%

MALT/GRAIN BILL
2.5 lb (1.1 kg) Voyager Pale Schooner
1.7 lb (771 g) Voyager Vienna Schooner
14 oz (397 g) Voyager Beaufort soft red wheat malt

HOPS SCHEDULE
0.3 oz (9 g) whole-cone Motueka at first wort [8 IBUs]
0.7 oz (20 g) whole-cone Motueka at 15 minutes [10 IBUs]
2.1 oz (60 g) whole-cone Motueka at whirlpool [20 IBUs]

YEAST
House mixed-culture (including Saccharomyces, Brettanomyces, and lactic bacteria)

 

[Fergal]

Legend - thank you!

 

[LumberZach]

What we use is most similar to Conan but it didn't come from the Alchemist.

I hate LA3 personally. I think it tramples hops compared to other yeasts and it contributes this fake
cake frosting flavor that once you notice it you find it in every beer made with that yeast.

We were granted access to the three highest scoring lots of 2024 Galaxy that are in the US. We've
used two of the three so far. No exact explanation on why it sucked for so long and they're not
really talking about what they're doing differently. I guess it's no longer being grown in Tasmania
and they've significantly narrowed the picking window. I think this was one of the biggest issues. It
became so popular that they actually couldn't harvest it all when it was in it's prime so you ended up
with lots with significantly different pick dates being blended into one lot. One of the lots we have did seem to
have the weird licorice-like character in very small amounts but it seems I was the only one who
could pick it up. Gonna do a single hop Galaxy double IPA here shortly with all 3 lots, interested to
see how it turns out. Dry hopping that single hop pale ale with Aussie Cascade tomorrow. Ferm samples
were pretty bonkers. We'll see about the final beer. Pretty sure only Treehouse and Cellarmaker have
used it in the states. Not 100% sure though.

I would sure pay alot of money just to get a pound of that Galaxy. I'm forever chasing the Galaxy from 10 years ago.

 

[secretlevel]

So.. I actually did some research on Cohumulone cause I had heard originally it would lead to harsher bitterness. Then I heard that myth had been debunked. But more recently I have heard this statement resurface a few times.

The original study on Cohumulone and bitterness was performed in 1972 and determined to be pretty flawed.

Basically it’s been determined that hops higher in CoH result in a higher level of IBUs in the final beer because they isomerize differently and survive fermentation better I guess??

Soooo it just depends on what you’re after honestly. We’ve started to use these Am Noble hops to build texture more than anything. But again I’m not completely sold on it. I don’t think we’ve pushed the amounts as far as we need to just yet but that more has to do with our kettle design and yield. We’re trying the variety specific Co2 extract and/or moving some incognito out of the WP and into the end of the boil right now to see what impact that might have. If we like the results of this we might try one batch where we move all the vegetative matter to the beginning of the boil via Am Noble and then use nothing but liquid extract to the end. But the goals for these 5% beers are rather different than most “hazy” ipas.

We use Waimea a decent amount if we just want max IBUs from the smallest amount of green matter and don’t want to use extract. It’s the highest alpha hop we usually have in the brewery. Simcoe, Strata, mosaic, all work great too. As does Nelson. I think Riwaka comes through fermentation better than any hop I’ve ever used.

Really there’s no one answer. It just depends on what your goals are. I do think boiling hops is a good thing and leads to a beer with a more interesting flavor and texture that seems to last longer and provide more depth. In general don’t boil hops from Australia, especially Vic Secret.

I don't want to get too into the weeds on Cohumulone because it may not be solely responsible for the harsh bitterness, but there has to be some correlation between Cohumulone content and harsh bitterness. Galaxy is higher than average on it (32-42%) and Vic Secret is through the roof (51-56%), while also these hops have very high AA%. So maybe that's part of the equation here, because Riwaka is also high on cohumulone (29-36%) and it does well in boil as far as I've used it. Although I've never added it at 60, or even 30 minutes. Are there any hops that are high on Cohumulone that are ok to add in early boil?

One interesting hop is Chinook appears to be at 29-34% and high on AA% and it's not known to be a bittering hop, but lots of folks certainly add it on the hotside.

 

[ihavenonickname]

I’ve heard from many excellent ipa brewers - green cheek, westbound, hop butcher that they really love simcoe for bittering and hot side. I dont think it’s all based on old bad research or bias.

Edit: i think a lot of brewers actually like the results from low cohumulone bittering hops

 

[Dgallo]

I’ve heard from many excellent ipa brewers - green cheek, westbound, hop butcher that they really love simcoe for bittering and hot side. I dont think it’s all based on old bad research or bias.

Well that would actually support the researc because simcoe is very low in cohumulone as it’s usually only 10-15% of all alpha acids

 

[ihavenonickname]

Yeah that’s why I brought it up.

 

[anteater8]

I'm definitely not right about this, but for some reason I've never been able to see Simcoe as appropriate in a hazy. It's such a quintessential west coast IPA hop, but I guess it's a lot fruitier than it's piney reputation has led me to believe.

 

[bailey mountain brewer]

I go back and forth between simcoe and ctz on the hotside for my hazies.. it's one of those things that your kinda using to get ibus more than anything else but I like to switch up my early hop addition from time to time. I haven’t brewed the same exact beer and with only that change, maybe I should sometime.

 

[Dgallo]

I'm definitely not right about this, but for some reason I've never been able to see Simcoe as appropriate in a hazy. It's such a quintessential west coast IPA hop, but I guess it's a lot fruitier than its piney reputation has led me to believe.

It’s condition & harvest time dependent. Fidens uses it a lot. Oddly enough They just released a video on social media of Steve and hopfarmer named Max Coleman of Coleman hops from Oregon tastinh some beers that were brewed with hops from their farm and they were discussing the berry fruitiness of simcoe and its harvesting time and lot position on the ranch.

 

[Dgallo]

Going to be brewing a Triple Hazy tomorrow;

Grain Bill
68% - Rahr 2row
16% - Malted Wheat
16% - Flaked oats
Targeted OG: 1.101
Targeted FG: 1.022
Targeted ABV: 10.3%

Yeast: WL095 - Burlington Ale (Conan)

Hotside
Nelson & Rakau 1:2

Dryhop
Nelson, Rakau, Cryo Citra 1:1:1 ratio

*Hop ratios or times might change, all are fresh packs and I’ll make the final decision after smelling them*

 

[RCope]

@Dgallo it looks like you are going to be a very busy man tomorrow ;-). I'm brewing a NEIPA right now, "Dank Juice" using some of that Columbus that you suggested. Thanks for the heads up. Cheers! Rick

 

[Dgallo]

@Dgallo it looks like you are going to be a very busy man tomorrow ;-). I'm brewing a NEIPA right now, "Dank Juice" using some of that Columbus that you suggested. Thanks for the heads up. Cheers! Rick

Double brew day lol. I have my system/process down pretty well now and I can do it with clean up in about 7.5 hours.

I love that Columbus lot btw. Wish I bought 3 lbs lol

 

[Ulisses4677]

El fenómeno
Birthday beer double ipa
8.1% abv
Grainbill:
40% rahr 2 row
40% Weyermann pils
20% pale wheat
Mosaic hot side
Dry hop
Superdelic, citra Cryo, abstrax Nectaron , rakau
Inspired by one of my favorite soccer players R9

 

[Ulisses4677]

Drinking great after 2 weeks kegged.

 

[Dgallo]

View attachment 872030
Drinking great after 2 weeks kegged.

I think you uploaded the wrong picture.

 

[Ulisses4677]

I think you uploaded the wrong picture.

It’s the right pick.

 

[Ulisses4677]

It’s the right pick.

I’ll post another pic during the day.