New England IPA "Northeast" style IPA

[DrGMG]

That's funny, I saw some slides on these hops and wanted to give this a shot too. Although it seems like it's a good combination for the dry hop as well as they have a good diversity in terms of hop oils, so my plan is to try them both on the hot and cold side.

Fun note about Loral, one of the dudes from my club won Best of Show for his Loral IPL in a decently sized local comp a couple of years back. I'm curious how it'll hold up in a NEIPA.

View attachment 758673

I made a Loral IPL a while back, was really good.

 

[beervoid]

That's funny, I saw some slides on these hops and wanted to give this a shot too. Although it seems like it's a good combination for the dry hop as well as they have a good diversity in terms of hop oils, so my plan is to try them both on the hot and cold side.

Fun note about Loral, one of the dudes from my club won Best of Show for his Loral IPL in a decently sized local comp a couple of years back. I'm curious how it'll hold up in a NEIPA.

View attachment 758673

From which slides are these?

 

[Dgallo]

Just tapped my most recent Double NEIPA at 8.6%. I went a little different on this one. It was a no boil ipa where I only raised the wort to 180*f to pasteurize and whirlpool. On the hot side I used a 3 oz blend of my homegrown Columbus, Cascade, and Cashmere whole cone hops with the additions of 2 oz of Ella t90. I then fermented it on 5 lbs of pineapple and Dryhopped it with Sabro and Ella.
____________________________________
Grains
65% 2 row
17.5 % white wheat
17.5% Flaked oats
Mashed 153*f

Whirlpool at 180*f for 30
- 3oz blend of Columbus, Cascade, & Cashmere whole cone
-2oz Ella t90

Dryhop
4 oz Sabro LUPOMAX
4 oz Galaxy t90

 

[wepeeler]

Testing Cryo Pop™ Original Blend tomorrow, I wonder if I should boost the Dry hop even if it's cryo?
Yeast: Hydra Escarpment lab
View attachment 757010

Personally, I'd skip the 60 min Warrior and add more to the WP. 3oz vs 2oz?

I haven't done any 60 min additions for this style in well over 2 years. Plenty of soft bitterness from the WP. Just my 2 cents...

 

[Jimmy_Hops]

Just tapped my most recent Double NEIPA at 8.6%. I went a little different on this one. It was a no boil ipa where I only raised the wort to 180*f to pasteurize and whirlpool. On the hot side I used a 3 oz blend of my homegrown Columbus, Cascade, and Cashmere whole cone hops with the additions of 2 oz of Ella t90. I then fermented it on 5 lbs of pineapple and Dryhopped it with Sabro and Ella.
____________________________________
Grains
65% 2 row
17.5 % white wheat
17.5% Flaked oats
Mashed 153*f

Whirlpool at 180*f for 30
- 3oz blend of Columbus, Cascade, & Cashmere whole cone
-2oz Ella t90

Dryhop
4 oz Sabro LUPOMAX
4 oz Galaxy t90
View attachment 758790

Looks great man! How is it taste/aroma wise? Do you find that the pineapple added or took away anything?

 

[davidabcd]

Haha, I always do, 15gal batches in a conical... and when I first started brewing I sprayed a couple closets, since then I always start with a blow off.

Hi,
I'm curious as to what percent of head space you have during fermentation?
I use a 7.9 gallon fermenter with a 5 gallon bucket. So I have 27% head space available.
Thanks!

 

[Dgallo]

Looks great man! How is it taste/aroma wise? Do you find that the pineapple added or took away anything?

Definitely added to it but not as big as a presence as I though it would be in the fermenter.

that said it’s still young and developing, so I’ll make the final call after it’s been inthe keg a few weeks

 

[crusader1612]

Definitely added to it but not as big as a presence as I though it would be in the fermenter.

that said it’s still young and developing, so I’ll make the final call after it’s been inthe keg a few weeks

When did you add the pineapple?

 

[Dgallo]

When did you add the pineapple?

5 points to fg, I believe it was around day 4

 

[wepeeler]

5 points to fg, I believe it was around day 4

Did you get any secondary fermentation from the Pineapple? Was it a puree?

 

[Dgallo]

Did you get any secondary fermentation from the Pineapple? Was it a puree?

It was Purée and yeah I got a decent secondary fermentation

 

[wepeeler]

It was Purée and yeah I got a decent secondary fermentation

We might have to do a swap soon! I'll be kegging a neipa on Thursday. Just dry hopped tonight. Last time using this grain bill, as I've moved on to all Mecca 2 Row and Wheat. The difference is night and day.

 

[SteveLupoMax]

Hey Yall,


Man! I took my eye of this thread and now we're at 395pages of solid gold information!
@Dgallo can you recommend a water profile for a 7.0%abv hazy.
Pilsner, 20%wheat, 10%malted oats, 3%NGO...

Any tips on how to get that THIIIIICCCCC Trillium mouth feel?

Hope to brew tomorrow.

Thanks to all who have helped create this thread!

 

[skleice]

@Dgallo any discernable difference between the no boil and your typical process?

 

[Dgallo]

We might have to do a swap soon! I'll be kegging a neipa on Thursday. Just dry hopped tonight. Last time using this grain bill, as I've moved on to all Mecca 2 Row and Wheat. The difference is night and day.

Sounds good to me man.

 

[Dgallo]

@Dgallo any discernable difference between the no boil and your typical process?

IThis was the first pour off the so it’s kinda hard to say right now with any certainty. I also used my homegrown hops on the hotside and had no clue what their alphas were and the fact that I added fruit purée, so it’s starting off with some significant differences to my typical beer. All that said, Theres no clear negatives that I foresee preventing me from trying this from time to time. Mouth feel is good(maybe a touch thinner than usual but that could be simple from the fruit being nearly 100% fermentable), head retention is solid but I tend to get tighter bubbles but at the same time the carb is still a little lower than I like. I have a Homebrew club meeting tomorrow night where we have a mini competition and share. Im going to bring this beer and not share any info with them until after and see if anyone can tell it’s deferent then my usual. I honestly don’t think they will have any clue

 

[Dgallo]

[QUOTE="SteveLupoMax, post: 9235470, member: @Dgallo can you recommend a water profile for a 7.0%abv hazy.
Pilsner, 20%wheat, 10%malted oats, 3%NGO...

Any tips on how to get that THIIIIICCCCC Trillium mouth feel?
[/QUOTE]
Ca:100ish ppm
Mg:<20ppm
Cl: 180-220ppm
Na: 70ishppm
So4: 100-125ppm

target 1.014-1.016 Fg, heavy dryhoping rate around 2oz/gallon with the majority being t90 pellets, & I like body building protein heavy malts like malted oats but trillium doesn’t use that often and rely on dextrin malts

 

[wepeeler]

Hey Yall,


Man! I took my eye of this thread and now we're at 395pages of solid gold information!
@Dgallo can you recommend a water profile for a 7.0%abv hazy.
Pilsner, 20%wheat, 10%malted oats, 3%NGO...

Any tips on how to get that THIIIIICCCCC Trillium mouth feel?

Hope to brew tomorrow.

Thanks to all who have helped create this thread!

I switched to Mecca grain and the mouthfeel is insane. Doing a double batch on Thursday to confirm it wasn't a one off. Wort and finished product are about 1 SRM darker, but it's a beautiful deep orange color.

I start with RO water, and my profile is Ca 100, MG 10, Na 14, Cl 175, So4 100. Seems to be a balanced sweet spot.

 

[SteveLupoMax]

Thanks! @Dgallo
This is what Ive put together.

Ca:95 ppm
Mg:3ppm
Cl: 200ppm
Na: 80ppm
So4: 105ppm

rice hulls 3%
Pilsner 56%
wheat malt 12.5%
flaked wheat 10%
malted oats 6.5%
Chit malt 6.5%
NGO 3%
MaltoDex 2.5%

OG 1.071
FG 1.019

Simcoe FWH 35IBU
Simcoe 10' 5ibu
Simcoe 3g/L 80c Whrilpool.

Verdant yeast.

1:0.5:0.5 Mosaic, Citra,Sabro @14g/l

Thoughts?

 

[TBryerton]

We always talk about water profiles, but never discuss where we are adding the ingredients. I find that to be equally important. Something to consider…

 

[Dgallo]

We always talk about water profiles, but never discuss where we are adding the ingredients. I find that to be equally important. Something to consider…

Ingredients over all, or when we are adding the water chemistry minerals?

 

[beervoid]

We always talk about water profiles, but never discuss where we are adding the ingredients. I find that to be equally important. Something to consider…

Supposedly you lose less minerals when added after the mash, I haven't seen any water calculators that take this into account though.
If anyone knows one I would be interested to try it out.
But from what I know its mostly calcium that you lose which is exactly what we want for this style.
I think its mostly done to control PH.

 

[LumberZach]

Newest IPA that I kegged yesterday. 70% 2Row, 20% Spelt, 10% Oat Malt. Really excited for this one to carb up.

 

[rhorwitz]

Newest IPA that I kegged yesterday. 70% 2Row, 20% Spelt, 10% Oat Malt. Really excited for this one to carb up.

View attachment 759085

I really love that glass.

 

[wepeeler]

Interesting article on how to use Lupomax, straight from the source: How to Brew with LUPOMAX

 

[TBryerton]

Ingredients over all, or when we are adding the water chemistry minerals?

Where we are adding water chemistry minerals. In my experience reducing what I add in the MT/HLT and saving a % of certain minerals to BK has a very different impact. Point being, it’s probably worth a conversation on here to see what everyone’s method is. @Dgallo I’m curious what your technique is. BTW, I enjoy your IG channel - great job with that.

 

[TBryerton]

Anyone knowledgeable on here in regards to protein vs gluten in this style? I made back to back DIPAs - first one was 2row/white wheat. Second one I replaced wheat with Spelt. So second beer should be more protein, less gluten. The mash for the spelt beer was like cement - I had to constantly stir it to keep the wort circulating. I was very surprised how different it was. The spelt beer was much less hazy. Maybe hazy isn’t the best word - the wheat beer looked ‘solid’ like TH/OH style. The spelt beer was hazy like a Heady Topper. I assumed the opposite would be true. The spelt beer was great - just different than what I expected. Would the mash being so compact and creating a really strong filter have an impact? I had no problem filling the BK. Or was it impact of less gluten?

 

[Taket_al_Tauro]

Anyone knowledgeable on here in regards to protein vs gluten in this style? I made back to back DIPAs - first one was 2row/white wheat. Second one I replaced wheat with Spelt. So second beer should be more protein, less gluten.

Gluten is actually protein. It is the main protein fraction in both wheat and spelt, and accounts for roughly 55 -65 % of total protein content.
Actually, the gluten content is on average even a bit higher in spelt as compared to common wheat.
Gluten is composed primarily of two protein classes, the so called gliadins and glutenins.
So what is different, is the gluten composition, specifically the gliadin/glutenin ratio, which is significantly higher in spelt.
That is also the main reason why it is often difficult to get a satisfactory bread making quality out of pure spelt flour. There aren't enough glutenins in there, which are main drivers of high baking volumes.

As for what it does to this style, I'm certainly not knowledgeable here. Maybe the higher concentration of gliadins in spelt is responible for the phenomenon you observed, or maybe it is due to other compounds/factors...

 

[TBryerton]

Gluten is actually protein. It is the main protein fraction in both wheat and spelt, and accounts for roughly 55 -65 % of total protein content.
Actually, the gluten content is on average even a bit higher in spelt as compared to common wheat.
Gluten is composed primarily of two protein classes, the so called gliadins and glutenins.
So what is different, is the gluten composition, specifically the gliadin/glutenin ratio, which is significantly higher in spelt.
That is also the main reason why it is often difficult to get a satisfactory bread making quality out of pure spelt flour. There aren't enough glutenins in there, which are main drivers of high baking volumes.

As for what it does to this style, I'm certainly not knowledgeable here. Maybe the higher concentration of gliadins in spelt is responible for the phenomenon you observed, or maybe it is due to other compounds/factors...

The label on the spelt I have specifically stated higher protein and lower gluten than wheat.

 

[Taket_al_Tauro]

The label on the spelt I have specifically stated higher protein and lower gluten than wheat.

I find this label a bit "suspect", as is the whole marketing around spelt as having less gluten than wheat, or a better, more digestible gluten. I'm talking here primarily about the bread making context, not the brewing one...but anyway.
Well, it could be true that that particular spelt variety or lot has less gluten (on average) than wheat, at least in theory.
But the fact is that the statement "higher protein and lower gluten than wheat" is ambiguous at best, becasue gluten is protein.

Edit: Here a link to a fairly recent study that illustrates a bit what I'm talking about:
https://www.ncbi.nlm.nih.gov/pmc/ar...the,wheat species was significantly different.