New England IPA "Northeast" style IPA

[elproducto]

Double post - I don't hear much about Strata. For a while it was the hot new hop, are people using it anymore?

 

[wepeeler]

I use Strata. I like it a lot. Paired 50/50 with Citra in my 2nd to last NEIPA, and I got dank and grapefruit from it, but definitely not strawberry or bubble gum. 2021 YVH Simcoe has a lot of strawberry and vanilla early on that fades to sweet orange. Simcoe is the most complex hop I've used in NEIPAs so far.

 

[secretlevel]

I use Strata. I like it a lot. Paired 50/50 with Citra in my 2nd to last NEIPA, and I got dank and grapefruit from it, but definitely not strawberry or bubble gum. 2021 YVH Simcoe has a lot of strawberry and vanilla early on that fades to sweet orange. Simcoe is the most complex hop I've used in NEIPAs so far.

What's even better is that this hop is very versatile and is also often utilized in WC IPA! Kind of a bummer that YVH don't have Simcoe Lupomax though...

 

[wepeeler]

What's even better is that this hop is very versatile and is also often utilized in WC IPA! Kind of a bummer that YVH don't have Simcoe Lupomax though...

I just brewed up my WC-ish Pale Ale beer today with all Simcoe

 

[AM1]

Gents, quick question (hopefully not off topic). I am about to brew a Neipa over the weekend. I crushed the grains beginning of July 2022, but do to workload i couldnt brew earlier.

You reckon the grains are good to go ahead, or just toss them away. I hve them stored in a cupboard ( not air sealed) in temperatures around 30-32 degrees celcius.

Thank you!

 

[Dgallo]

Gents, quick question (hopefully not off topic). I am about to brew a Neipa over the weekend. I crushed the grains beginning of July 2022, but do to workload i couldnt brew earlier.

You reckon the grains are good to go ahead, or just toss them away. I hve them stored in a cupboard ( not air sealed) in temperatures around 30-32 degrees celcius.

Thank you!

Might be dry as heck a may cause a lot of clumping so make sure you add the grains slowly

 

[AM1]

Might be dry as heck a may cause a lot of clumping so make sure you add the grains slowly

Thank you for this. So you dont foresee any loss in efficiencies or change in taste/ color of the final product?

 

[Dgallo]

Thank you for this. So you dont foresee any loss in efficiencies or change in taste/ color of the final product?

I mean it certainly could have an impact on those variables, I missed that they weren’t stored air right . I personally would not use them if they were already crushed but I’m also exceptionally particular with my ingredients and process.

 

[IslandLizard]

Gents, quick question (hopefully not off topic). I am about to brew a Neipa over the weekend. I crushed the grains beginning of July 2022, but do to workload i couldnt brew earlier.

You reckon the grains are good to go ahead, or just toss them away. I hve them stored in a cupboard ( not air sealed) in temperatures around 30-32 degrees celcius.

Thank you!

Are they in a bucket or plastic bag?
Smell and taste some, if it smells or tastes stale, toss it, or use for starter wort. I made 3 gallons of concentrated starter wort from several years old (uncrushed) Pilsner. Actually, it tasted darn good. I'm doing it again, using up the remainder.

I've had times where a batch of milled grain sat around for a several weeks, in a bucket at 65-68F, with no adverse effects.
At one of our grain buys one brewer inadvertently ended up with a sack of milled Vienna, shipped from the distributor. Of course he wasn't thrilled about it, but reported no negative effects. I'm quite sure it took him a few months to use it up.

 

[AM1]

Thank you borh for the insights! Will taste some and take it from there. Have a nice day and happy brewing.

 

[jturman35]

Going to try Lupomax for this first time and can't wait. Last time i did a 6oz DH of Cashmere so can't wait to see what the Lupomax brings to the party. Last keg got kicked in no time.

.5 Magnum @ 60
1 oz Galaxy @ 10
1oz Strata @ 10

3oz Strata WP
1oz Galaxy

2oz Galazy DH
2oz Strate DH
4oz Cashmere LUPOMAX DH

 

[ahayuval]

Did anyone do this recipe with exctract? been trying to find a solution to some of the ingredients like the oats. Thanks

 

[wepeeler]

Did anyone do this recipe with exctract? been trying to find a solution to some of the ingredients like the oats. Thanks

I did when I first started brewing. You can steep all the adjuncts and use extract for the base. I would recommend using Pilsner DME to keep the color light.

 

[ahayuval]

I did when I first started brewing. You can steep all the adjuncts and use extract for the base. I would recommend using Pilsner DME to keep the color light.

do you have a written ratios?
did you also steep the oats? what kind did you use? I have made some research but couldn't find any conclusive data on how to deal with oats in extract brewing

 

[wepeeler]

do you have a written ratios?
did you also steep the oats? what kind did you use? I have made some research but couldn't find any conclusive data on how to deal with oats in extract brewing

Depends on how strong you want it. If my notes are correct I did 8 oz of flaked oats and 8 oz of flaked wheat steeped at 155ish, then 7 lbs pilsner DME. My OG was 1.073.

I've read some people add the extract during the last 15 min of the boil to keep the color down. I boiled it for 60 min...

 

[Dgallo]

I did when I first started brewing. You can steep all the adjuncts and use extract for the base. I would recommend using Pilsner DME to keep the color light.

I actually make a fair amount of dme NEIPAS.

3 lbs - Pilsen lite dme
3 lbs - Bavarian Wheat DME
Steep at 155-160*f for 30 mins
2 lbs Pilsner malt crushed (you need this for conversion of the oats)
2 lbs flaked oats or crushed malted oats

Then hop it as you would for the recipe

 

[Dgallo]

Depends on how strong you want it. If my notes are correct I did 8 oz of flaked oats and 8 oz of flaked wheat steeped at 155ish, then 7 lbs pilsner DME. My OG was 1.073.

I've read some people add the extract during the last 15 min of the boil to keep the color down. I boiled it for 60 min...

If you don’t use a malted grain with the flaked stuff, none of it will get converted into sugar, it will stay Starch

 

[ihavenonickname]

Yeah I’ve done a very similar scheme to @Dgallo. It works really well as a quick and easy no boil beer too - just pull the steeping grains (I like oats and GP) Raise to 175 and add whirpool hops. (Edit: while the water is heating from 150 to 175 I dissolve the DME.)
You avoid all the DMS precursors at that low temp and the DME was already boiled.

 

[ahayuval]

I actually make a fair amount of dme NEIPAS.

3 lbs - Pilsen lite dme
3 lbs - Bavarian Wheat DME
Steep at 155-160*f for 30 mins
2 lbs Pilsner malt crushed (you need this for conversion of the oats)
2 lbs flaked oats or crushed malted oats

Then hop it as you would for the recipe

Hey thank for the reply all of your guys!
Can you clarify for me?

First step is steeping the pilsner malt and the flaked oats?
And then remove the grains from the water, And after that you boiland add the DME?

 

[Dgallo]

Hey thank for the reply all of your guys!
Can you clarify for me?

First step is steeping the pilsner malt and the flaked oats?
And then remove the grains from the water, And after that you boiland add the DME?

Exactly. But if you note @ihavenonickname comments above. That will work too.

 

[wepeeler]

If you don’t use a malted grain with the flaked stuff, none of it will get converted into sugar, it will stay Starch

I just used it for haze

 

[CascadesBrewer]

do you have a written ratios?
did you also steep the oats? what kind did you use? I have made some research but couldn't find any conclusive data on how to deal with oats in extract brewing

I have played around with making extract based hazy IPAs and Pale Ales...though with limited success. You could go something like a 50/50 blend of Pils DME and Wheat DME (I believe Briess Wheat DME is 65% Wheat and 35% Barley). It is not a bad solution for a easy extract based beer.

I did brew a version of the Brave Noise Pale Ale recipe where I steeped some flaked oats and flaked wheat. It actually turned out better than I expected. In theory the beer would be very "starchy" and which might lead to shelf life issues and haze. I found that the steeped flaked grains added to the body and mouthfeel. Also, I did not have to worry about bottles sitting on grocery shelfs for a month and it is a style that should be hazy. Also, this was a sub 4.5% beer where extra body was welcome.

In theory a partial mash is your best option. You can use malted wheat to provide the enzymes for conversion. That is what I did for a split batch of the Brave Noise Pale Ale recipe. The second batch I did a partial mash with Malted Wheat and Flaked Oats. As expected, I got higher gravity (since starches were actually converted into sugars in the partial mash).

 

[ahayuval]

I have played around with making extract based hazy IPAs and Pale Ales...though with limited success. You could go something like a 50/50 blend of Pils DME and Wheat DME (I believe Briess Wheat DME is 65% Wheat and 35% Barley). It is not a bad solution for a easy extract based beer.

I did brew a version of the Brave Noise Pale Ale recipe where I steeped some flaked oats and flaked wheat. It actually turned out better than I expected. In theory the beer would be very "starchy" and which might lead to shelf life issues and haze. I found that the steeped flaked grains added to the body and mouthfeel. Also, I did not have to worry about bottles sitting on grocery shelfs for a month and it is a style that should be hazy. Also, this was a sub 4.5% beer where extra body was welcome.

In theory a partial mash is your best option. You can use malted wheat to provide the enzymes for conversion. That is what I did for a split batch of the Brave Noise Pale Ale recipe. The second batch I did a partial mash with Malted Wheat and Flaked Oats. As expected, I got higher gravity (since starches were actually converted into sugars in the partial mash).

That's sounds like a good idea. I didn't look after a "no boil" or short period of cook, I just don't have the equipment to mash several lbs.
What I understand is the best option is to steep for roughly 30
mins the oats and the malted wheat , which will act as a "partial mash"

 

[CascadesBrewer]

What I understand is the best option is to steep for roughly 30
mins the oats and the malted wheat , which will act as a "partial mash"

There are a couple things that are important with a partial mash vs a steep. For a mash, you want to keep the temps of the mix in the 150F to 155F range for about 30 minutes (where steeping only needs to be in warm water). I would also pay some attention to the mash thickness. Around 0.5 gals of water per lb of grain should work fine. (Sorry if you don't work in Imperial units.) Water chemistry and mash pH can have some impact as well, but it should be fine as long as you are using somewhat normal water.

 

[InspectorJon]

The steeping step with Pilsner malt is a mini-mash. I looked around and malted oats has some diastatic power but likely not enough to convert completely on its own. If one wanted to just steep/mash pure oats then you could use some amylase enzyme in the mash. Keep the temperature down so as not to deactivate the enzymes.

 

[Dgallo]

That's sounds like a good idea. I didn't look after a "no boil" or short period of cook, I just don't have the equipment to mash several lbs.
What I understand is the best option is to steep for roughly 30
mins the oats and the malted wheat , which will act as a "partial mash"

You’ll find some info in this thread. Lots of the recipes are dme only
https://www.homebrewtalk.com/threads/blasphemy-no-boil-neipa.660389/

 

[Apmarand]

Curious if anyone has done extensive crashing (in duration) or fining PRIOR to dry hopping? I’m thinking to try a week long cold crash following TG and VDK to get out as much yeast and suspended proteins as possible prior to the DH charges. My current experiment is playing with gradient dry hop temps; start at 62F and lower to 50F over two days. I DDH and did this for both charges. I can provide an update for those interested.

But next I am planning on extra long crashing prior to dry hopping bc the yeast doesn’t completely floc, even after 36-48hrs at 50F (OYL-405). Maybe someone has tried this already and can save me the trouble (I’ve read every single page of this thread, that **** took forever).

 

[ahayuval]

I actually make a fair amount of dme NEIPAS.

3 lbs - Pilsen lite dme
3 lbs - Bavarian Wheat DME
Steep at 155-160*f for 30 mins
2 lbs Pilsner malt crushed (you need this for conversion of the oats)
2 lbs flaked oats or crushed malted oats

Then hop it as you would for the recipe

are those numbers for 5 gal batch?

 

[Dgallo]

are those numbers for 5 gal batch?

Yes. For roughly a 6.5-7% abv beer with 5.5 gallons going into the fermenter. Could always bump the Pilsner lite dme if you want a bigger og

 

[daygobrewer]

I actually make a fair amount of dme NEIPAS.

3 lbs - Pilsen lite dme
3 lbs - Bavarian Wheat DME
Steep at 155-160*f for 30 mins
2 lbs Pilsner malt crushed (you need this for conversion of the oats)
2 lbs flaked oats or crushed malted oats

Then hop it as you would for the recipe

What does your hop schedule and dosing look like for this recipe?