New England IPA "Northeast" style IPA

[Noob_Brewer]

dry hop after soft crashing without raising temp back up

This might have been the key here IMHO. What temp did you crash to and then DH at? I typically crash to 50 and keep it there for 36 hrs before letting it freerise back to 56-57 and then DH. Letting as much yeast drop out to the bottom as you can seems to have been the key for me. The beer will clarify a good bit at this time too. But the DH will haze it up a good bit. Just thinking that even though you DHd 14oz of hops, perhaps the yeast dragged down that haze so to speak. So it seems this is perhaps more process driven rather than grain bill comp IMHO. In my limited experience the Haze seems to come primarily from the DH.

 

[Noob_Brewer]

The flaked wheat was supposed to be flaked oats lol, I scooped from the wrong bin by mistake.

While Ive never used flaked wheat, I've done hazy with only white wheat malt as the adjunct + base malts. It stayed hazy to the bitter end. Not sure if this is the reason for it being clear

 

[anteater8]

This might have been the key here IMHO. What temp did you crash to and then DH at? I typically crash to 50 and keep it there for 36 hrs before letting it freerise back to 56-57 and then DH. Letting as much yeast drop out to the bottom as you can seems to have been the key for me. The beer will clarify a good bit at this time too. But the DH will haze it up a good bit. Just thinking that even though you DHd 14oz of hops, perhaps the yeast dragged down that haze so to speak. So it seems this is perhaps more process driven rather than grain bill comp IMHO. In my limited experience the Haze seems to come primarily from the DH.

I soft crashed to 60 for 48 hours and added the hops at that temp. I didn't want to go much cooler because I've had hops completely drop out in the 50's and not add much aroma.

I used to soft crash to 50 and let it rise back to 60 before adding hops, but learned from this thread that doing so could kickstart fermentation again and be counterproductive. Results were good with that method though, and they were also good before I started soft crashing at all.

 

[Noob_Brewer]

using whirlfloc and gelatin to reduce hop burn

I just now noticed this. gelatin? Ive used whirlfloc in every beer Ive brewed with no bad effects on haze. But I've never used gelatin which is also a clarifier right? Didn't know it had any effect on hop burn. Interesting.

 

[Ulisses4677]

This might have been the key here IMHO. What temp did you crash to and then DH at? I typically crash to 50 and keep it there for 36 hrs before letting it freerise back to 56-57 and then DH. Letting as much yeast drop out to the bottom as you can seems to have been the key for me. The beer will clarify a good bit at this time too. But the DH will haze it up a good bit. Just thinking that even though you DHd 14oz of hops, perhaps the yeast dragged down that haze so to speak. So it seems this is perhaps more process driven rather than grain bill comp IMHO. In my limited experience the Haze seems to come primarily from the

https://omegayeast.com/haze

 

[Ulisses4677]

https://omegayeast.com/haze

like Degallo stated the beer cleared do to the clearing agents used : Irish moss, and gelatin.

 

[Langerz]

Been a bit since I checked into this thread but just transferred my latest hazy (“In My Tree”) to serving keg and at least partially quick carbed it. Initial taste is a hair harsh but when it settles out this is going to be my best one yet. Did a classic citra mosaic galaxy this time.

 

[beervoid]

Been a bit since I checked into this thread but just transferred my latest hazy (“In My Tree”) to serving keg and at least partially quick carbed it. Initial taste is a hair harsh but when it settles out this is going to be my best one yet. Did a classic citra mosaic galaxy this time.

View attachment 826801

You have a gigantic hand

 

[Shenanigans]

This is probably more for the new WCIPA thread but as we are discussing it here now I'll bring it up.

I have almost zero experience with fining agents.
I tried one time with an expired pack of gelatin that didn't work very well.
I don't have access to Biofine so I picked up a product from Young's called clear it.
It's a 2-step process of kiesolsol followed by liquid gelatin but it says on the package mix thoroughly.
This sounds like a source of oxidation for me or is there some way to mix it and avoiding oxygen?
Or mixing is not really neccessary as long as it's spread evenly over the top??

 

[spersichilli]

Not so hazy IPA report:

9 lb 2 row
5 lb pils
3 lb flaked wheat
0.75 lb wheat
0.25 lb honey malt

1 oz Amarillo 15 min (13 IBU)
1 oz Strata 5 min (7 IBU)
1 oz Amarillo whirlpool (175 for 30 min)
1 oz Strata whirlpool (175 for 30 min)
2 oz El Dorado whirlpool (175 for 30 min)
4 oz Strata dry hop
2 oz El Dorado dry hop
4 oz El Dorado lupomax dry hop
2 oz Amarillo dry hop
2 oz Amarillo lupomax dry hop

Whirlfoc 10 min
Yeast nutrient 10 min

Imperial Juice gen 1

75:225 sulfate chloride

O.G. = 1.070
F.G. = 1.019
ABV = 6.7%

View attachment 826700

I decided to try a few newish things on this batch.
1. later boil additions
2. reduce WP to 4 oz and increase DH to 14 oz
3. dry hop after soft crashing without raising temp back up
4. using whirlfloc and gelatin to reduce hop burn
5. bump CaCL up to 225

Clearest NEIPA I’ve ever brewed, probably not passable for a hazy. Pineapple, strawberry, and melon aroma. Pine, strawberry, pineapple, mango taste. Finishes just slightly bitter. The flavors are definitely pretty cool and kind of unique. Mouthfeel is medium but comes across crisp and almost slightly drying. Overall its decent and interesting IPA but I wouldn't call it a NEIPA, more like a fuller bodied modern west coast IPA.

For what its worth I've brewed probably 30 or 40 of these and have gotten medals for 6 of them, but most of those medals were for recipes that used way less hops and no soft crashing or fining agents. Those NEIPAs were really good but not perfect so I've been putting a lot of time into experimenting on how to make them better. It seems like every new technique I try makes no difference or even sends me in the wrong direction. Bit of a rant, sorry. I still wonder what I can actually do to improve, but my next batch is definitely going to be a 'back to basics' NEIPA.

I don't use gelatin because I'm vegetarian but I've biofined my NEIPAs before and had minimal reduction in haze, most of them stayed completely turbid actually.

 

[spersichilli]

Been a bit since I checked into this thread but just transferred my latest hazy (“In My Tree”) to serving keg and at least partially quick carbed it. Initial taste is a hair harsh but when it settles out this is going to be my best one yet. Did a classic citra mosaic galaxy this time.

View attachment 826801

where'd you get the galaxy from? Any notes of "bad galaxy" (plastic/peanuts/extreme astrigency) or were you pretty happy with the lot you got?

 

[Langerz]

You have a gigantic hand

You know what they say about guys with gigantic hands....they make damn good NEIPAs

 

[Langerz]

where'd you get the galaxy from? Any notes of "bad galaxy" (plastic/peanuts/extreme astrigency) or were you pretty happy with the lot you got?

Got them from Yakima Valley and was a bit nervous from comments in this thread. Smell was good though. I did keep use a little less ratio of Galaxy to the others but still 3 oz in the DH (none in whirlpool).

I didn't notice any bad flavors in that initial taste. The flavor was very much like you would expect form a NEIPA. Lots of citrus and a bit of dank flavor. There was a bit of astringency/harshness to it, but I have found that isn't uncommon right away. It's not fully carbed yet and on my last couple it took a day or two for the harshness to mellow out a bit. Even as is it was plenty good.

 

[beervoid]

You know what they say about guys with gigantic hands....they make damn good NEIPAs

I thought that was Tired Hands

 

[Dwaynehaze]

I thought that was Tired Hands

Hahaha nah man they've been so bad for awhile now. Happy an other half opened in Philly

 

[beervoid]

Hahaha nah man they've been so bad for awhile now. Happy an other half opened in Philly

I've only ever had a milkshake IPA from them colab with Omnipollo, it was disgusting.

 

[ihavenonickname]

This was the malt bill and water profile from “even sharks need water” it’s really good, light and fluffy. Different than what I usually prefer which is 30-40% oat - thick and chewy. I used all Nelson and riwaka which was interesting. It’s ALL sweet fruit - ripe honey dew melon and even banana. Goood but missing some hoppy balance, honestly I wouldn’t use just this combo again.

Edit: But I could see it being a great fruity base to add some interest on top. (Simcoe, Columbus, chinook or others)

I Followed the recipe put out by Verdant pretty much, except upped the hopping rates a bit. WP was 4 oz riwaka 2 oz Nelson. DH we 4oz riwaka 8 oz Nelson.

 

[Dgallo]

This was the malt bill and water profile from “even sharks need water” it’s really good, light and fluffy. Different than what I usually prefer which is 30-40% oat - thick and chewy. I used all Nelson and riwaka which was interesting. It’s ALL sweet fruit - ripe honey dew melon and even banana. Goood but missing some hoppy balance, I wouldn’t use just this combo again.

Nelson/Riwaka is one of my favorites. My heart breaks lol

 

[Ulisses4677]

Nelson/Riwaka is one of my favorites. My heart breaks lol

Nelson riwaka with ctz is great.

 

[Dgallo]

Just tapped my newest hazy ipa at 8.2%. Simcoe cryo and Nelson in the whirlpool and Freestyle Nelson and Nelson CGX as the dryhop. Great beer!

 

[wepeeler]

While Ive never used flaked wheat, I've done hazy with only white wheat malt as the adjunct + base malts. It stayed hazy to the bitter end. Not sure if this is the reason for it being clear

I find flaked adjuncts drop out in a neipa. I don't use them at all anymore. Straight 2 Row/Pilsner and White Wheat. Sometimes a touch of Carafoam, but I actually think it's unnecessary given the amount of wheat. I used upwards of 25% Flaked Oats/Wheat and still had the beer clear up by the end.

 

[Ulisses4677]

Just tapped my newest hazy ipa at 8.2%. Simcoe cryo and Nelson in the whirlpool and Freestyle Nelson and Nelson CGX as the dryhop. Great beer!View attachment 827004

Where did you get the Nelson cgx? I’ve been trying to get some myself. Looks great

 

[Ulisses4677]

I find flaked adjuncts drop out in a neipa. I don't use them at all anymore. Straight 2 Row/Pilsner and White Wheat. Sometimes a touch of Carafoam, but I actually think it's unnecessary given the amount of wheat. I used upwards of 25% Flaked Oats/Wheat and still had the beer clear up by the end.

In my personal experience, it’s more so the dry hop schedule that affects the haze stability rather than the grain bill. Dry hopping during active fermentation will act as a clearing agent. I only dry hop after fermentation is complete.

 

[Dgallo]

Where did you get the Nelson cgx? I’ve been trying to get some myself. Looks great

I’ve been fortunate to gain some awesome industry friends

 

[Dgallo]

In my personal experience, it’s more so the dry hop schedule that affects the haze stability rather than the grain bill. Dry hopping during active fermentation will act as a clearing agent. I only dry hop after fermentation is complete.

Flaked malts actually can cause clearing versus malted grains Since flaked grains are inmalted their protein chains are longer, and therefore have more weight. Since they have more weight, they tend to bind to more polyphenols during fermentation, gaining even more weight, eventually they will drop out due to this

 

[wepeeler]

In my personal experience, it’s more so the dry hop schedule that affects the haze stability rather than the grain bill. Dry hopping during active fermentation will act as a clearing agent. I only dry hop after fermentation is complete.

I too only dry hop after fermentation is complete. Soft crash to 50F for 24-48 hours, DH 24-48 hours, then package.

Grain bill, hop selection and yeast, IMO, are 3 big components of stable haze. For instance, for the same grain bill and yeast, Citra and NZ hops, especially, stay hazier than Mosaic, by themselves. Anything flaked for me drops quicker than malted wheat. YMMV, but that's been my observation over the last 5-6 years of tweaking this recipe.

A local brewery confirmed they were having issues of clearing when using heavy amounts of flaked adjuncts. They've since cut way back.

 

[Ulisses4677]

Flaked malts actually can cause clearing versus malted grains Since flaked grains are inmalted their protein chains are longer, and therefore have more weight. Since they have more weight, they tend to bind to more polyphenols during fermentation, gaining even more weight, eventually they will drop out due to this

I rarely use flaked malts in this style , had a couple of batches that oxidized. But I totally agree with you.

 

[Ulisses4677]

I’ve been fortunate to gain some awesome industry friends

That’s awesome.

 

[Ulisses4677]

I too only dry hop after fermentation is complete. Soft crash to 50F for 24-48 hours, DH 24-48 hours, then package.

Grain bill, hop selection and yeast, IMO, are 3 big components of stable haze. For instance, for the same grain bill and yeast, Citra and NZ hops, especially, stay hazier than Mosaic, by themselves. Anything flaked for me drops quicker than malted wheat. YMMV, but that's been my observation over the last 5-6 years of tweaking this recipe.

A local brewery confirmed they were having issues of clearing when using heavy amounts of flaked adjuncts. They've since cut way back.

Totally agree.

 

[ihavenonickname]

Just tapped my newest hazy ipa at 8.2%. Simcoe cryo and Nelson in the whirlpool and Freestyle Nelson and Nelson CGX as the dryhop. Great beer!View attachment 827004

Looks killer - can we got some details? Numbers, percentages, rates, times etc? I feel like I’ve made so many iterations of my beers with so many little experiments I kind of loose track of what’s great!