New England IPA "Northeast" style IPA

[anteater8]

Congrats! What comp?

Thanks man, Oregon Brew Crew Fall Classic.

 

[Dgallo]

Thanks man, Oregon Brew Crew Fall Classic.

Nice. I think my buddy David James took second to you in that comp!

 

[wepeeler]

Got gold in the IPA category out of 29 entries last night, my biggest win in a while!

View attachment 833739


14 lb 2 row
3 lb flaked oats
0.75 lb wheat
0.25 lb honey malt

0.5 oz Warrior 60 min (19 IBU)
2 oz Citra whirlpool (30 min 180 degrees)
2 oz Mosaic Lupomax whirlpool (30 min 180 degrees)
2 oz Amarillo whirlpool (30 min 180 degrees)
2 oz Citra dry hop #1
2 oz Citra Lupomax dry hop #1
2 oz Mosaic dry hop #1
2 oz Amarillo dry hop #1
1 oz Vic Secret dry hop #1

Imperial Juice Gen 1

75:150 sulfate:chloride

O.G = 1.065
F.G. = 1.014
ABV = 6.7%

I got mostly mango, pineapple, orange with some papaya, grapefruit, pine and dankness. Judges noted mango, tangerine, guava and grapefruit. I've medaled with this recipe twice before, but swapping the 1 oz Vic Secret for Galaxy. If I were to brew again, I would reduce or eliminate the 60 min addition. It might not be necessary when you have a 6 oz whirlpool and 9 oz dry hop.

Congrats!!!

 

[Noob_Brewer]

Got gold in the IPA category out of 29 entries last night, my biggest win in a while!

View attachment 833739


14 lb 2 row
3 lb flaked oats
0.75 lb wheat
0.25 lb honey malt

0.5 oz Warrior 60 min (19 IBU)
2 oz Citra whirlpool (30 min 180 degrees)
2 oz Mosaic Lupomax whirlpool (30 min 180 degrees)
2 oz Amarillo whirlpool (30 min 180 degrees)
2 oz Citra dry hop #1
2 oz Citra Lupomax dry hop #1
2 oz Mosaic dry hop #1
2 oz Amarillo dry hop #1
1 oz Vic Secret dry hop #1

Imperial Juice Gen 1

75:150 sulfate:chloride

O.G = 1.065
F.G. = 1.014
ABV = 6.7%

I got mostly mango, pineapple, orange with some papaya, grapefruit, pine and dankness. Judges noted mango, tangerine, guava and grapefruit. I've medaled with this recipe twice before, but swapping the 1 oz Vic Secret for Galaxy. If I were to brew again, I would reduce or eliminate the 60 min addition. It might not be necessary when you have a 6 oz whirlpool and 9 oz dry hop.

congrats buddy!

 

[Skpb609]

Brewed a Brujos inspired hazy double last Saturday;

Grainbill
40% - Rahr 2row
35% - Malted oats
25% - Flaked oat
Mash temp - 155*f
OG - 1.086
FG - 1.024 (target)
Yeast - imperial juice.

Hops hotside
1:1 ratio of citra to rakau
2lb/bbl rate

Dryhop (expected)
2:1:1 Sultana to citra to rakau
5.5lb/bbl rate

I’ll keep the group up to date with the progress

Now when you say 1:1 ratio at 2lb/bbl rate. Do you mean each hop separately is at 2lb/bbl or both hops weight combined is at 2lb/bbl

Brewed a Brujos inspired hazy double last Saturday;

Grainbill
40% - Rahr 2row
35% - Malted oats
25% - Flaked oat
Mash temp - 155*f
OG - 1.086
FG - 1.024 (target)
Yeast - imperial juice.

Hops hotside
1:1 ratio of citra to rakau
2lb/bbl rate

Dryhop (expected)
2:1:1 Sultana to citra to rakau
5.5lb/bbl rate

I’ll keep the group up to date with the progress

Now when you say 1:1 ratio at 2lb/bbl, do you mean each hop is added at a 2lb/bbl rate or both combined equal 2lb/bbl rate?

 

[LumberZach]

Now when you say 1:1 ratio at 2lb/bbl rate. Do you mean each hop separately is at 2lb/bbl or both hops weight combined is at 2lb/bbl

Now when you say 1:1 ratio at 2lb/bbl, do you mean each hop is added at a 2lb/bbl rate or both combined equal 2lb/bbl rate?

Combined weight is equal to 2#/bbl

 

[wepeeler]

So I step mashed an all Citra NEIPA last week. I brewed it for my first pour event at a local brewery. Efficiency was through the roof. Was shooting for 1.068-1.070, and I got 1.085. Tilt says it's down to 1.016, which puts it at around 8.4%. I'll be dry hopping with 6oz of Citra tonight and kegging on Thursday. Tasted from the uni, and it's already great. A touch sweeter than I expected, but I figure the DH and carbonation will help a lot. I'll try to post a pic after carbing her up!

 

[Dgallo]

Now when you say 1:1 ratio at 2lb/bbl rate. Do you mean each hop separately is at 2lb/bbl or both hops weight combined is at 2lb/bbl

Now when you say 1:1 ratio at 2lb/bbl, do you mean each hop is added at a 2lb/bbl rate or both combined equal 2lb/bbl rate?

2lb/bbl total whirlpool that is split using a 1:1 ratio

 

[BrewCityBaller]

So I step mashed an all Citra NEIPA last week. I brewed it for my first pour event at a local brewery. Efficiency was through the roof. Was shooting for 1.068-1.070, and I got 1.085. Tilt says it's down to 1.016, which puts it at around 8.4%. I'll be dry hopping with 6oz of Citra tonight and kegging on Thursday. Tasted from the uni, and it's already great. A touch sweeter than I expected, but I figure the DH and carbonation will help a lot. I'll try to post a pic after carbing her up!

May I ask what your mash schedule was?

 

[wepeeler]

May I ask what your mash schedule was?

I did a @Dgallo suggested 146F for 30 min and 160F for 40 min. Makes a good mix of fermentables and unfermentables for extra body without leaving it too sweet.

 

[BrewCityBaller]

I did a @Dgallo suggested 146F for 30 min and 160F for 40 min. Makes a good mix of fermentables and unfermentables for extra body without leaving it too sweet.

Thanks!

 

[bailey mountain brewer]

Question on efficiency with this style, particularly when malted oats and wheat come in at 40% of the grain bill. I brewed yesterday and got a measly 65% efficiency I'm typically around 75% I crush my own grains with an ss brewtech mill so I know that was no issue. So is it common for efficiency to drop that much with the higher amounts of oats and wheat, is it lack of diastatic power or do I need to look elsewhere for an issue within my brewday? I brew 15 gallon batches on a spike 3v2p eherms system.

 

[aaronm13]

Question on efficiency with this style, particularly when malted oats and wheat come in at 40% of the grain bill. I brewed yesterday and got a measly 65% efficiency I'm typically around 75% I crush my own grains with an ss brewtech mill so I know that was no issue. So is it common for efficiency to drop that much with the higher amounts of oats and wheat, is it lack of diastatic power or do I need to look elsewhere for an issue within my brewday? I brew 15 gallon batches on a spike 3v2p eherms system.

My efficiency definitely drops brewing these beers especially if they are high on oats and wheat. My last brew was a Brujos inspired DIPA and I only got 68%. I also find I need to mash longer to get the oats to convert. I never really put a time on my mash as I mash till I get the gravity I'm happy with but its usually around the 2 hour mark.

 

[bailey mountain brewer]

I did mash for 2 hours also. Kinda blew my mind but then after sleeping on it it made sense. Getting into dipa and tipa range must be tough, or maybe adding sugar or dme in the boil.

 

[Dgallo]

Question on efficiency with this style, particularly when malted oats and wheat come in at 40% of the grain bill. I brewed yesterday and got a measly 65% efficiency I'm typically around 75% I crush my own grains with an ss brewtech mill so I know that was no issue. So is it common for efficiency to drop that much with the higher amounts of oats and wheat, is it lack of diastatic power or do I need to look elsewhere for an issue within my brewday? I brew 15 gallon batches on a spike 3v2p eherms system.

I think there are a few factors at play;
For one I do not think the programs preset the GU for oats accurately. For example they typically use 34-35 GU points per lb per gallon. I think it’s probably closer to 30-32 and due to this it incorrectly calculates the gravity higher than what can be extracted, making it seem like it’s the efficiency

Secondly, I feel high rates flaked oats make it extremely hard to to sparge effectively. As the sparge slows down and you get the flaked oats gelatinize, it makes it more difficult to pull the remaining sugar and causes a drop in efficiency

 

[bailey mountain brewer]

That makes perfect sense.. I use beersmith but maybe I'll just run the numbers on paper and see what I come up with. I also recently switched from beersmith 2 to 3 and am still dialing in my equipment profile so some of it was that though I have it pretty close. The batch I did before this was a british golden ale (very simple recipe) that I got just over 80% efficiency so I know I have the equipment profile close. I wonder if I can adjust the GU in beersmith 3... I have been able to change some things and add things that bs2 didn't allow.

 

[bailey mountain brewer]

In any case I'll post my results come kegging time, OG was 1.072 so it will be in the range of my normal neipa instead of a double.

 

[aaronm13]

I think there are a few factors at play;
For one I do not think the programs preset the GU for oats accurately. For example they typically use 34-35 GU points per lb per gallon. I think it’s probably closer to 30-32 and due to this it incorrectly calculates the gravity higher than what can be extracted, making it seem like it’s the efficiency

Secondly, I feel high rates flaked oats make it extremely hard to to sparge effectively. As the sparge slows down and you get the flaked oats gelatinize, it makes it more difficult to pull the remaining sugar and causes a drop in efficiency

This post reminded me that I adjusted the points for oats in Beersmith years ago and really helped. Have it set to 1.030.

 

[bailey mountain brewer]

Yep, found it in beersmith. It was at 37, changed it to 30 which is what I calculated for proximity malted oats that I used and with that adjustment it put me close to 70% efficiency. I'll take it. Always learning here, thanks guys.

 

[aaronm13]

My rule of thumb is as speciality malts and abv go up, efficiency goes down. I'm normally at around 72% for my dipa's but the last was 68% because of the increased oats and wheat.

 

[anteater8]

I think there are a few factors at play;
For one I do not think the programs preset the GU for oats accurately. For example they typically use 34-35 GU points per lb per gallon. I think it’s probably closer to 30-32 and due to this it incorrectly calculates the gravity higher than what can be extracted, making it seem like it’s the efficiency

Secondly, I feel high rates flaked oats make it extremely hard to to sparge effectively. As the sparge slows down and you get the flaked oats gelatinize, it makes it more difficult to pull the remaining sugar and causes a drop in efficiency

Dang, well that explains why my Brujos NEIPA had my worst efficiency ever. Good to know for future brews!

 

[JTtilinfinity]

What’s the latest advice for using Voss Kveik with this style? Ferment hot to bring out more esters or cool(er) to suppress a bit and not overpower the hops? Brewing up a quick partial mash no-boil NEIPA with Mosaic, Azacca and Cashmere. Would like to pull out the orange from the Voss but not bury the hops.

 

[agentbud]

I have a done a few NEIPAs with Voss Kveik and always ferment at 98 F. They always turn out great. Very fruit forward.

 

[Dgallo]

What’s the latest advice for using Voss Kveik with this style? Ferment hot to bring out more esters or cool(er) to suppress a bit and not overpower the hops? Brewing up a quick partial mash no-boil NEIPA with Mosaic, Azacca and Cashmere. Would like to pull out the orange from the Voss but not bury the hops.

Everyone has their preference. But if you’re going to bring the temps down to limit esters, it will in turn slow down their metabolism (slow fermentation). I would ask at that point, why use Voss then?

Hopefully that doesn’t come off rude but I feel like there’s 2 reasons to use kviek and it’s ester production/temp range and speed of fermentation but if your not targeting those, I would say just use a different yeast that better meets your target

 

[JTtilinfinity]

Everyone has their preference. But if you’re going to bring the temps down to limit esters, it will in turn slow down their metabolism (slow fermentation). I would ask at that point, why use Voss then?

Hopefully that doesn’t come off rude but I feel like there’s 2 reasons to use kviek and it’s ester production/temp range and speed of fermentation but if your not targeting those, I would say just use a different yeast that better meets your target

Not rude at all. Appreciate the insight as always. To clarify when I said cool(er) I meant 80-90F vs ~100F. I’ve read that >90 can cause the yeast to overpower hops.

 

[DonT]

What’s the latest advice for using Voss Kveik with this style? Ferment hot to bring out more esters or cool(er) to suppress a bit and not overpower the hops? Brewing up a quick partial mash no-boil NEIPA with Mosaic, Azacca and Cashmere. Would like to pull out the orange from the Voss but not bury the hops.

I've done several Voss NEIPA's and ferment them at 80-82F... grain to glass in ~7 days. Still throws an orange tang type flavor. If I were to try it again, I'd probably ferment it at 78F. It should still ferment out quickly and maybe a little less of that orange tang thing.

 

[amr]

Hullo! I am planning a NEIPA for my next batch (10L) and was considering this recipe: Brewfather.

These are the hops that I have at the moment in inventory:

• Bobek (Styrian Golding B) - 1oz
• Cashmere - 2oz
• East Kent Goldings (EKG) - 1oz
• Fuggle - 2oz
• Hallertauer Mittelfrueh - 1oz
• Sabro Cryo - 1oz
• Vista - 2oz

I would be open to any sort of a flavor combination so all suggestions would be appreciated. I also do only a 30 minute boil so please do let me know the hop schedule accordingly.

 

[balrog]

ester production/temp range and speed of fermentation

grain to glass in ~7 days

+1 to these. Altho I give it longer than 7d, up to 12--14d, or the newness/hop bite is pretty in your face. I don't hard cold crash, however, but I do use floating dip tube. But ready in 12days is pretty useful on some occasions. Like not remembering what you said you'd have ready for something. Just for instance.

 

[secretlevel]

Hullo! I am planning a NEIPA for my next batch (10L) and was considering this recipe: Brewfather.

These are the hops that I have at the moment in inventory:

• Bobek (Styrian Golding B) - 1oz
• Cashmere - 2oz
• East Kent Goldings (EKG) - 1oz
• Fuggle - 2oz
• Hallertauer Mittelfrueh - 1oz
• Sabro Cryo - 1oz
• Vista - 2oz

I would be open to any sort of a flavor combination so all suggestions would be appreciated. I also do only a 30 minute boil so please do let me know the hop schedule accordingly.

Hey friend, none of those hops really jump out to me as NEIPA hops, outside of maybe Sabro, but as your recipe is, it may be decent. I'd look to find some Mosaic/Simcoe/Amarillo/Citra etc. NZ hops are great too.

Recipe - increase your dry hop to around 2oz/gallon and change up the grain bill. You don't want this beer to be brown, you want it light in color <5ish SRM. Use pilsner, 2-row, oats and wheat. Torrefied barley would be fine too. If you don't have access to these, maybe just go with 100% 2-row or pilsner, they're available almost everywhere.

 

[anteater8]

Hullo! I am planning a NEIPA for my next batch (10L) and was considering this recipe: Brewfather.

These are the hops that I have at the moment in inventory:

• Bobek (Styrian Golding B) - 1oz
• Cashmere - 2oz
• East Kent Goldings (EKG) - 1oz
• Fuggle - 2oz
• Hallertauer Mittelfrueh - 1oz
• Sabro Cryo - 1oz
• Vista - 2oz

I would be open to any sort of a flavor combination so all suggestions would be appreciated. I also do only a 30 minute boil so please do let me know the hop schedule accordingly.

Yeah you could probably pull off an interesting hazy with your Cashmere, Sabra & Vista. But given you only have 5 oz of hops to work with, you might want to consider brewing more of a hazy pale ale with an O.G. around 1.055. I also wouldn't count on any of those as bittering hops so you could try something like 3 oz in the whirlpool and 2 oz in the dry hop. But you're really better off following the advice in the comment above and getting the ingredients for a proper NEIPA recipe.