New England IPA "Northeast" style IPA

[Ulisses4677]

Looks awesome, percentages on the 2 Row and Flaked oats?

60% 2 row
40% flaked oats
Mashed at 155f

 

[LumberZach]

Last of my hazy. It's a month and a week old. Citra, HBC 1019, Citra Cryo, and Galaxy. It's called The Named & Nameless.

 

[Dgallo]

View attachment 880219
Last of my hazy. It's a month and a week old. Citra, HBC 1019, Citra Cryo, and Galaxy. It's called The Named & Nameless.

1019 has always interested me. I don’t mind Sabro when used at a proper rate but I find hops that have Sabro as a parent tend to not have as much of that cedar wood/coconut note which IMO is better. I guess I’ll have to buy a lb and check it out.

How was the galaxy? Were you brewing 2016 or earlier? If so, is the galaxy back to true passion fruit?

 

[LumberZach]

1019 has always interested me. I don’t mind Sabro when used at a proper rate but I find hops that have Sabro as a parent tend to not have as much of that cedar wood/coconut note which IMO is better. I guess I’ll have to buy a lb and check it out.

How was the galaxy? Were you brewing 2016 or earlier? If so, is the galaxy back to true passion fruit?

HBC 1019 smells so good out of the bag. I brewed my first hazy February 2016 and it was a take on Congress Street. Galaxy back then was a cheat code. The Galaxy I used in this was a 2024 crop from Hop Alliance. It smelled good from the bag, but I only used about 10% Galaxy in the dry hop. I'm not willing to ruin a batch because the Galaxy since 2018 has been subpar at best. I'm hoping Galaxy will make a comeback soon. I miss what you could coax out of it.

 

[anteater8]

I just tried Bissell Brothers Swish for the first time and wow... what a fantastic beer. All the classic juicy tropical fruit flavors, but a little resiny pine and a much crisper body than a lot hazies. It reminds me a bit of Heady Topper and Sticky Hands which are two of my all time favorites.

Seems like the similarities between all three of these beers include Simcoe & Apollo, a pale malt or GP type base, probably higher IBUs and lower F.G.

Anyone have experience or tricks for brewing this type of hazy?

 

[agentbud]

Quick question. When brewing beer, especially something in the NEIPA style, let's say it has an expected FG of 1.018 but it reaches that number after 4 days and there is still the occasional bubble indicating it may continue to fall a few more points. Is it ok to drop the temp to stop fermentation or should you always let the yeast finish completely before crashing, even if that means hitting a lower FG and drying out the beer?

 

[wepeeler]

Quick question. When brewing beer, especially something in the NEIPA style, let's say it has an expected FG of 1.018 but it reaches that number after 4 days and there is still the occasional bubble indicating it may continue to fall a few more points. Is it ok to drop the temp to stop fermentation or should you always let the yeast finish completely before crashing, even if that means hitting a lower FG and drying out the beer?

I always let it finish and just adjust the recipe in the future. My neipas often finish at 1.015, and they are not too dry.

 

[bailey mountain brewer]

+1 to that

 

[Dgallo]

Quick question. When brewing beer, especially something in the NEIPA style, let's say it has an expected FG of 1.018 but it reaches that number after 4 days and there is still the occasional bubble indicating it may continue to fall a few more points. Is it ok to drop the temp to stop fermentation or should you always let the yeast finish completely before crashing, even if that means hitting a lower FG and drying out the beer?

you should always give your yeast time to clean up even after hitting terminal gravity. They will convert byproducts like VDK and Acetaldehyde even if they can’t metabolize anymore sugars. I won’t start crashing for atleast 7-9 days

 

[agentbud]

I always let it finish and just adjust the recipe in the future. My neipas often finish at 1.015, and they are not too dry.

adjust the recipe? just want to be sure I understand... if a beer is finishing with a lower FG than expected, recommended adjustments might include what? less yeast? other?
Thanks, Mike

 

[Dgallo]

adjust the recipe? just want to be sure I understand... if a beer is finishing with a lower FG than expected, recommended adjustments might include what? less yeast? other?
Thanks, Mike

Higher mash temp, using grains with less PPG, adding grains with more unfermentables or adding unfermentables like maltodextrin or lactose

 

[wepeeler]

Higher mash temp, using grains with less PPG, adding grains with more unfermentables or adding unfermentables like maltodextrin or lactose

This

 

[agentbud]

for low PPG grains commonly used in NEIPAs, do i assume we are talking mainly dextrin malts, carapils...?

 

[Dgallo]

for low PPG grains commonly used in NEIPAs, do i assume we are talking mainly dextrin malts, carapils...?

This is a good chart to see some typical ppg of common grains

https://stillntheclear.com/typical-...TxUmlEhwQXG_dxBhyp0cXcFB3Nypqf3Q5ULOzNOy2JeX1

 

[jordanfrenzy]

HBC 1019 smells so good out of the bag. I brewed my first hazy February 2016 and it was a take on Congress Street. Galaxy back then was a cheat code. The Galaxy I used in this was a 2024 crop from Hop Alliance. It smelled good from the bag, but I only used about 10% Galaxy in the dry hop. I'm not willing to ruin a batch because the Galaxy since 2018 has been subpar at best. I'm hoping Galaxy will make a comeback soon. I miss what you could coax out of it.

I've got a pound of HBC 1090 T90 and some cryo. I've loved it in some commercial beers but I've struggled to make it work in mine. What kind of ratios did you use? I get so much orange out of it that's it's almost plasticy and orange creamsickle like.

 

[LumberZach]

I've got a pound of HBC 1090 T90 and some cryo. I've loved it in some commercial beers but I've struggled to make it work in mine. What kind of ratios did you use? I get so much orange out of it that's it's almost plasticy and orange creamsickle like.

66% of the WP was HBC 1019, and 45% of the dry hop. My WP was 2lbs. per bbl equivalent, and my DH was 7lbs. per bbl equivalent.

 

[BongoYodeler]

3 months in the keg and this hasn’t lost its haziness or its flavor.

 

[LCBA]

3 months in the keg and this hasn’t lost its haziness or its flavor.

View attachment 881308

In the latest video on treehouse’s YouTube channel, Nate mentioned that if stored properly with low DO, hoppy beers should be able to last ~three months

 

[DuncB]

In the latest video on treehouse’s YouTube channel, Nate mentioned that if stored properly with low DO, hoppy beers should be able to last ~three months

I agree from my experience

 

[Dgallo]

In the latest video on treehouse’s YouTube channel, Nate mentioned that if stored properly with low DO, hoppy beers should be able to last ~three months

That’s been known for quite some time. Good o2 practices, brewing process, and storage/dispensing are key to quality and longevity. I’ve had a hazy go to comp that was 6 months in the keg, and still took gold with a 39. The beer wasn’t as intense as it was early but still held up great

 

[hooper]

This is where I am in my NEIPA voyage. Really like this one.

SG: 1.046 OG: 1.062
FG: 1.015
ABV: 6.2%
Mash PH: 5.~3

10.25 lbs Pilsner
2.5 lbs Rolled Oats
1 lbs Golden Naked Oats
1 lbs Wheat Malt

20 g Sabro P @ Mash Hop ¼ tsp Citric Acid in mash and keg

Yeast Nutrient and Whirlfloc (15 min)
Brewtan b – 1/4 tsp to mash, 1/4 tsp to mash out, ½ tsp to boil at 15

24 g Citra P @ 30 min Whirlpool @170 F
24 g Idaho 7 F @ 30 min Whirlpool @170 F
24 g Simcoe P @ 30 min Whirlpool @170

25 g Idaho 7 F @ Day 3 Dry Hop
25g Citra P @ Day 3 Dry Hop

28 g Citra P @ Day 4 Dry Hop
28g Simcoe P @ Day 4 Dry Hop

Close Fermenter on day 4 and vent through serving keg.

EZ_water_calculator_3.0.2_Denver_NEIPA_

Verdant IPA

Mash In - 60 min @ 154F
Mash Out - 20 min @ 162F
Boil 60 minutes
Ferment at 68 degrees F in 6.5 gallon keg

Closed Transfer on day 14

 

[Northern_Brewer]

HBC have named 1019 as Dolcita, going from cross to named variety in just 9 years :

Early days - https://www.beervanablog.com/beervana/2022/6/23/reprise-how-a-hop-earns-its-name
Official launch - https://www.barthhaas.com/ressources/blog/blog-article/introducing-dolcitatm-hbc-1019-cv
Stan - https://hopqueries.com/hbc-1019-dolcita-peach-tropical-daiquiri/
Tiffany Pitra, Yakima Chief Hops senior manager, hop research. “My team consistently gets peach candy aromas in hop assessments and beer tasting. We trialed three yeast strains with 1019 and consistently described the beers as having pineapple, peach, and sweet aromatic notes,”

 

[Northern_Brewer]

I posted on the West Coast thread, but I figure it's also worth a mention here, for those able to buy Omega's "gene-edited" yeasts (ie US commercial plus a few others?). Having identified a yeast gene responsible for much of the haze in eg London Ale III beers, they've now knocked it out in their equivalents of LA3, Voss and Chico under their Lumina branding, so you get all that LA3 biotransformation, without 90% of the haze.

 

[secretlevel]

I posted on the West Coast thread, but I figure it's also worth a mention here, for those able to buy Omega's "gene-edited" yeasts (ie US commercial plus a few others?). Having identified a yeast gene responsible for much of the haze in eg London Ale III beers, they've now knocked it out in their equivalents of LA3, Voss and Chico under their Lumina branding, so you get all that LA3 biotransformation, without 90% of the haze.

I never got the reason why tho. It still attenuates like London Ale 3 (70-75%), so it's not like I'm going to use it for a WC IPA... I also want that to be on a cleaner end. Should I make a clear hazy ipa?? lol

 

[Northern_Brewer]

I never got the reason why tho. It still attenuates like London Ale 3 (70-75%), so it's not like I'm going to use it for a WC IPA... I also want that to be on a cleaner end. Should I make a clear hazy ipa?? lol

If these things were fixed in stone, you would still be making your IPAs with Goldings and aging them in wooden barrels for a year...

The whole premise of that new West Coast thread is that people are taking 1990s WCIPA and evolving it with ideas from NEIPA without slavishly following one or the other to make something new (a "flyover IPA?!?"). That's how beer evolves - it's not about slavishly following style guidelines, but just going with what a brewer thinks is tasty and makes drinkers happy. If that's not for you, then that's OK too.

 

[beervoid]

I never got the reason why tho. It still attenuates like London Ale 3 (70-75%), so it's not like I'm going to use it for a WC IPA... I also want that to be on a cleaner end. Should I make a clear hazy ipa?? lol

I kind of agree, I'm not sure what LA3 would bring to the table of a westcoast IPA. It's not that hard either to brew a london ale 3 beer that clears up, according to their own research a simple early dry hop would result in a clear beer.

I would be more interested in the opposite, get some more neutral yeasts that are haze stable.

Oh well can't argue over taste now can we

 

[Dgallo]

I kind of agree, I'm not sure what LA3 would bring to the table of a westcoast IPA. It's not that hard either to brew a london ale 3 beer that clears up, according to their own research a simple early dry hop would result in a clear beer.

I would be more interested in the opposite, get some more neutral yeasts that are haze stable.

Oh well can't argue over taste now can we

There are still quite a few people who use la3 for English ales and ambers. I’m sure this is more for folks brewing these styles to be honest.

 

[InspectorJon]

Mash low, little or no crystal, ferment mid 60s with a bump at the end and LA III will get to 80% without a lot of flavor addition. I was told by what I thought was a knowledgeable employee that it was the house yeast for Out Of Bounds brewery in Rocklin, CA. They made some pretty nice clear IPAs. I have used the Imperial A38 version that way.

 

[beervoid]

There are still quite a few people who use la3 for English ales and ambers. I’m sure this is more for folks brewing these styles to be honest.

Those are not dryhopped so have no problems clearing up ime

 

[Dgallo]

Those are not dryhopped so have no problems clearing up ime

That’s true but there is still quite a bit of stable haze created during fermentation from polyphenols and protien in the grains and polyphenols from the hops they did use. I’m sure you’ve had a non dryhop beep have a haze/chill haze before. By removing that gene that should eliminate that.

I’m still confident if any of us ook our recipes with 4lb/gallon dryhop with agitation, even with using the omega strain, you’d still have a very hazy beer