New England IPA "Northeast" style IPA

[NH81!]

Hell yea looks good. Keep us posted on how the other one turns out, in what way is it similar to the brujos process and what's diffrent? 100% nelson sounds right up my alley

View attachment 830371
A sample of one of two ipas I recently brewed. 70% Pilsner 30% malted oats
Ctz, motueka, rakau I’m really digging it this far. I used coastal haze since I got a free package from my local homebrew store.
Also brewed a recipe similar to brujos that has finished fermenting and will soon transfer to a keg and do my first dry hop. Thinking of doing 100% Nelson.

 

[Ulisses4677]

Hell yea looks good. Keep us posted on how the other one turns out, in what way is it similar to the brujos process and what's diffrent? 100% nelson sounds right up my alley

The grain bill:
I did
50% Pilsner malt
30% spelt malt
20% malted oats
So it’s not the exact percentages that brujos applies but some what close.
My OG ended up being 20 P
And Final 4.08.

 

[skleice]

For those that use fermentation to purge your DH and/or serving keg:

How long does it take to fully purge a corny keg? Is there enough CO2 produced to purge multiple kegs?

 

[Frieds]

For those that use fermentation to purge your DH and/or serving keg:

How long does it take to fully purge a corny keg? Is there enough CO2 produced to purge multiple kegs?

Usually takes me about an hour. You could purge a LOT of kegs.

 

[balrog]

For those that use fermentation to purge your DH and/or serving keg:

How long does it take to fully purge a corny keg? Is there enough CO2 produced to purge multiple kegs?

@doug293cz did a calculation that shows 5gal ferment is sufficient to purge 5gal keg of O2. Therefore the time taken is fermentation time.

 

[bailey mountain brewer]

Ok I have a variable somewhere that I cant put my finger on. I have had a problem achieving proper haze, the opaque type, no problem with stability but just not opaque. So here's my basic recipe and process. Any input would be appreciated. Sorry in advance for the long post, hopefully I didn't miss anything.

60% 2row
15% white wheat
15% malted oats
4% carapils
4% dextrose
2% honey malt

CA 150
NA 50
SO4 100
CL 200
Mash ph 5.4

CTZ at 60min 10 ibu
CTZ at 5 min 10 ibu
Mosaic at 5min 10 ibu

Whirlpool at 170f for 20 minutes
.5 oz per gallon CTZ
.5 oz per gallon nectaron
1oz per gallon citra

Coastal haze yeast

Dry hop 1
1:1:1
Citra, mosaic, nectaron
At 1 oz per gallon

Dry hop 2
Repeat dryhop 1

Before dry hop, soft crash for 48hours to 50f, drop yeast, let come back to 55f and dry hop there. 1 day between each dry hop addition purging co2 during dry hop then rousing hops with co2 a few times. Cold crash for 3 days or so, close transfer keg.

Final product, yes its hazy, and the pic is in poor lighting, if you hold it to light it's not opaque at all. So, maybe less malted oats and more wheat, maybe more hops? Thoughts? Process.. can you rouse to much?

 

[ihavenonickname]

Ok I have a variable somewhere that I cant put my finger on. I have had a problem achieving proper haze, the opaque type, no problem with stability but just not opaque. So here's my basic recipe and process. Any input would be appreciated. Sorry in advance for the long post, hopefully I didn't miss anything.

60% 2row
15% white wheat
15% malted oats
4% carapils
4% dextrose
2% honey malt

CA 150
NA 50
SO4 100
CL 200
Mash ph 5.4

CTZ at 60min 10 ibu
CTZ at 5 min 10 ibu
Mosaic at 5min 10 ibu

Whirlpool at 170f for 20 minutes
.5 oz per gallon CTZ
.5 oz per gallon nectaron
1oz per gallon citra

Coastal haze yeast

Dry hop 1
1:1:1
Citra, mosaic, nectaron
At 1 oz per gallon

Dry hop 2
Repeat dryhop 1

Before dry hop, soft crash for 48hours to 50f, drop yeast, let come back to 55f and dry hop there. 1 day between each dry hop addition purging co2 during dry hop then rousing hops with co2 a few times. Cold crash for 3 days or so, close transfer keg.

Final product, yes its hazy, and the pic is in poor lighting, if you hold it to light it's not opaque at all. So, maybe less malted oats and more wheat, maybe more hops? Thoughts? Process.. can you rouse to much?

recipe and process look solid. In my experience milky opaque come with ~30% malted oats (edit: and LA3). Also, that much calcium could lead to clearing, but I can’t say this for sure. I aim for 100ppm ca and use na Cl to keep ca moderate.
I don’t think rousing will reduce haze UNLESS there is still a good amount of yeast in there that you didn’t dump. I use whirfloc and boil about 30 minutes.

 

[bailey mountain brewer]

I thought about that with rousing, that maybe there was still some yeast in the cone of my conical.. I didn't think about the calcium clearing some but that makes sense.. I also use whirlfloc. So, 30% malted oats, ok, what about wheat?

I appreciate the response.

Edit: beautiful beer btw.

 

[ihavenonickname]

I thought about that with rousing, that maybe there was still some yeast in the cone of my conical.. I didn't think about the calcium clearing some but that makes sense.. I also use whirlfloc. So, 30% malted oats, ok, what about wheat?

I appreciate the response.

Edit: beautiful beer btw.

That’s got 10 percent each malted wheat and raw wheat. I’ve never used chit but I think it would have a similar effect as my “undermodified” raw wheat

 

[Ulisses4677]

I’m almost at the same level of calcium and I used the same yeast with 30% malted oats I mashed @ 155 and my batch came out super murky so I don’t believe it has anything to do with that.
I’m almost positive it was the whirfloc.

 

[Ulisses4677]

View attachment 830667
I’m almost at the same level of calcium and I used the same yeast with 30% malted oats I mashed @ 155 and my batch came out super murky so I don’t believe it has anything to do with that.
I’m almost positive it was the whirfloc.

Same beer just better light.

 

[bailey mountain brewer]

I'm at 15% malted oats though, not 30% and I have used whirlfloc in the past and got that opaque look.

 

[Ulisses4677]

I'm at 15% malted oats though, not 30% and I have used whirlfloc in the past and got that opaque look.

Did you use the same yeast strain in the past?

 

[bailey mountain brewer]

Yep, I've used coastal haze with good success in the past. This one for example.

 

[Ulisses4677]

Yep, I've used coastal haze with good success in the past. This one for example.
View attachment 830679

That’s a great example.

 

[bailey mountain brewer]

Thanks, I'm just wondering why they aren't all like that, sure I change up hops and stuff but I typically use similar grainbill .. I guess I need better notes in my process.

 

[wepeeler]

Thanks, I'm just wondering why they aren't all like that, sure I change up hops and stuff but I typically use similar grainbill .. I guess I need better notes in my process.

I use Coastal Haze for all my Hazies, and they all remain hazy until the end of the keg. Some are hazier than others, though, due to which hops I use. Citra and Simcoe stay super hazy. As does Galaxy. Mosaic is not as hazy. Same with Cascade. Mosaic and Cascade drop a touch clearer over time.

I also whirlfloc every beer I make, including hazies.

 

[bailey mountain brewer]

Hmmm, the pic I showed that was more opaque used simcoe on the hot side instead of ctz. Maybe I'll brew the next one with simcoe again and see if that changes anything.

 

[Ulisses4677]

Transferring my brujos style recipe to a purged keg with 100% Nectaron. It’s a blend of Nectaron from 2 different suppliers and a touch of ctz.

 

[secretlevel]

View attachment 830667
I’m almost at the same level of calcium and I used the same yeast with 30% malted oats I mashed @ 155 and my batch came out super murky so I don’t believe it has anything to do with that.
I’m almost positive it was the whirfloc.

This looks pretty good! What yeast did you go with here? Your FG in the end?

 

[Ulisses4677]

This looks pretty good! What yeast did you go with here? Your FG in the end?

I used coastal haze, my Fg was 1018.

 

[x22n]

I decided to be the Guinea Pig for the Brujos style brew today.

Mashed 12.5kg @ 150F into my Grainfather S40. Pushed it to its absolute limit.

35% Extra Pale Pilsner
65% Combination of Oats & Wheat. Heavier on the Oats.

1.20qt/lb water/grain ratio. I used my whirlpool paddle attachment with my cordless drill to emulate a slow rake in the mash.

The sparge sucked fr. I went grocery shopping waiting for the grain bed to drain.

No dextrose or LDME in the boil for me as I had a touch more efficiency than planned. May add some Maltodextrin post ferm depending on finishing gravity.

3.5 ounce combo of Columbus & Motueka @ 170 in the whirlpool.

OG 1.090
Knockout pH 5.2
265 Chloride 50 Sulphate 100 Calcium

I think I’ve hit the brief pretty well. Had a suss at their Untappd. Saw a beer of theirs named Magos Del Subterraneo with Citra, Nelson, Motueka & Raw Honey so I’ve decided to base this recipe of that beer. I’ll Dry Hop with a combination of those 3 hops at the equivalent of 6lb/bbl and add Raw Orange Blossom Honey at High Krausen.

What % of wheat and oats did you use? All malted?

 

[secretlevel]

Thanks, I'm just wondering why they aren't all like that, sure I change up hops and stuff but I typically use similar grainbill .. I guess I need better notes in my process.

Your recipe looks pretty similar to a few of mine, it may just be the yeast since that seems to be the common denominator. I've never personally used it so don't know much about it, but it may be worth trying LA3, Verdant or similar.

 

[Ulisses4677]

Here is a sample of my somewhat brujos recipe. I ended up dryhopping with a blend of Nectaron from 2 different suppliers. I’ve never used Nectaron before but it’s very similar to Nelson sauvin.

 

[Frieds]

What % of wheat and oats did you use? All malted?

35% Malted Oats
15% Flaked Oats
10% Spelt

 

[DonT]

View attachment 830906
Here is a sample of my somewhat brujos recipe. I ended up dryhopping with a blend of Nectaron from 2 different suppliers. I’ve never used Nectaron before but it’s very similar to Nelson sauvin.

This looks awesome! This is the color I've been shooting for. What's the grain bill for this?

 

[Ulisses4677]

This looks awesome! This is the color I've been shooting for. What's the grain bill for this?

It’s actually 30% malted
20% spelt.

 

[Dgallo]

Was lucky to make it. Brujos/fidens collab

 

[Dgallo]

This looks awesome! This is the color I've been shooting for. What's the grain bill for this?

His whitish tones are also coming from the polyphenols in the hops. Southern hem hops have more polyphenols than most us hops. So if that’s the color your targeting us a heavy handed dose of hops for aus or nz

 

[Ulisses4677]

The desert vegan lol