New England IPA "Northeast" style IPA

[mrcastellino]

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[aaronm13]

I found the descriptor of ‘carmelized bananas’ to be pretty accurate when I have had both commercial and homebrew examples with it. I cant offer recommended percentages based on my own experience but my general rule of thumb with all neomexicanus hops is to use a light hand. Personally, I dont care for them but I will say that Dolcita compared to Talus and especially Sabro is the least offensive.

I'm thinking of just going with about 25% of the dry hop with 1019 because of how potent this hops can be. Thinking of 40% Nelson, 35% Citra and 25% 1019. Probably a safe rate to start with.

 

[LumberZach]

I just got a pound of 2025 Galaxy from YVH. I had to open them and smell them. Not going to lie, they smelled the part, or atleast quite a bit better than past crop years. I can't remember what they smelled like in 2016. I'll be using them in conjunction with some Citra from Hop Heaven. This we be a Brujos style DIPA, so 2# per bbl in the WP and 5-6# per bbl in the dry hop. I brew small batches so I won't be too disappointed if I have to dump it. I want to go heavier on the Galaxy just to see if it's all the way back. Who can suggest a good ratio for the WP and DH?

 

[Dgallo]

I just got a pound of 2025 Galaxy from YVH. I had to open them and smell them. Not going to lie, they smelled the part, or atleast quite a bit better than past crop years. I can't remember what they smelled like in 2016. I'll be using them in conjunction with some Citra from Hop Heaven. This we be a Brujos style DIPA, so 2# per bbl in the WP and 5-6# per bbl in the dry hop. I brew small batches so I won't be too disappointed if I have to dump it. I want to go heavier on the Galaxy just to see if it's all the way back. Who can suggest a good ratio for the WP and DH?

2:1 is probably fine but I would definitely dryhop in the low 50s if you have the capabilities

 

[Dgallo]

I'm thinking of just going with about 25% of the dry hop with 1019 because of how potent this hops can be. Thinking of 40% Nelson, 35% Citra and 25% 1019. Probably a safe rate to start with.

If you haven’t used 1019 yet, I feel going up to 40% of the dryhop will give you a better indication of what it brings to the table

 

[LumberZach]

2:1 is probably fine but I would definitely dryhop in the low 50s if you have the capabilities

I always dry hop at 55F. Maybe I'll lower it to 52F. I have a modified Fermonster and modified megamouth torpedo keg. So I'm able to rack the beer off the yeast into the keg, then I'm able to use a dry hopper and rouse the hops.

 

[Dgallo]

I always dry hop at 55F. Maybe I'll lower it to 52F. I have a modified Fermonster and modified megamouth torpedo keg. So I'm able to rack the beer off the yeast into the keg, then I'm able to use a dry hopper and rouse the hops.

You’re good to go though. I’d also suggest soft crash for 3 days or so before your dryhop to get as much of the yeast out prior so you minimize the hopburn risk. Maybe this harvest is better but besides the peanut character, hop burn has been the worst with galaxy

 

[fluketamer]

this will be my attempt at a NE style IPA tomorrow :

its my first one adding oats for body / haze

10 lbs of 2 row.
1 lb of oats
.25 carapils.

i am going to mash at 154.

.5 oz magnum bittering charge at 60 mins

1 oz of citra and 1 oz of el dorado and 1 oz of moteuka in the whirlpool

2 ounces citra 1 ounce el dorado and 1 ounce moteuka on day 3.

then the same 3 days before kegging.

i just have to figure out my salt additions.

 

[bailey mountain brewer]

this will be my attempt at a NE style IPA tomorrow :

its my first one adding oats for body / haze

10 lbs of 2 row.
1 lb of oats
.25 carapils.

i am going to mash at 154.

.5 oz magnum bittering charge at 60 mins

1 oz of citra and 1 oz of el dorado and 1 oz of moteuka in the whirlpool

2 ounces citra 1 ounce el dorado and 1 ounce moteuka on day 3.

then the same 3 days before kegging.

i just have to figure out my salt additions.

Sounds like a good starting point, I'd double the whirlpool hops and add another ounce of moteuka to each dry hop addition.

For water for my neipa I target
100ppm CA
180 - 200 ppm Cl
70ppm NA
100 -120ppm SO4

 

[Dgallo]

Sounds like a good starting point, I'd double the whirlpool hops and add another ounce of moteuka to each dry hop addition.

For water for my neipa I target
100ppm CA
180 - 200 ppm Cl
70ppm NA
100 -120ppm SO4

I’m nearly identical to that water wise.

 

[Dgallo]

this will be my attempt at a NE style IPA tomorrow :

its my first one adding oats for body / haze

10 lbs of 2 row.
1 lb of oats
.25 carapils.

i am going to mash at 154.

.5 oz magnum bittering charge at 60 mins

1 oz of citra and 1 oz of el dorado and 1 oz of moteuka in the whirlpool

2 ounces citra 1 ounce el dorado and 1 ounce moteuka on day 3.

then the same 3 days before kegging.

i just have to figure out my salt additions.

Do you have o2 management capabilities for dryhoping?