New England IPA "Northeast" style IPA

[Bill2017]

1.064 OG/1.014 FG. Pitched 1 pack (12 g) of Hazy at 70F, fermented 70F for 10 days, dropped yeast and dry hopped in FV. On day 14 close transferred to serving keg and cold crashed to 38F.

 

[Shenanigans]

I have the below recipe currently in the fermenter.
A lot of firsts for me on this one.
First time with this yeast, first time using a converted fermonster for a closed transfer and first time using Rakau hops.
The hop combination probably looks a bit strange but it should hopefully work.
I have a lot of Amarillo from 2021 so wanted to use it up and the other hops are leaf not pellets.
I orderd a load of discounted leaf hops last year not realizing how much space they take up in the freezer so my girlfiend is complaining.

 

[smalloy88]

I've had really good results with 1318 and coastal haze. Has anyone ever co-pitched these? I'm getting bored with going back to the same old recipes. One of my best beers was surprisingly a co-pitch of S04:US05 at a 2:1 ratio. Didn't expect it and am wondering if there are some other co-pitch hidden secrets out there.

 

[balrog]

I've had really good results with 1318 and coastal haze. Has anyone ever co-pitched these? I'm getting bored with going back to the same old recipes. One of my best beers was surprisingly a co-pitch of S04:US05 at a 2:1 ratio. Didn't expect it and am wondering if there are some other co-pitch hidden secrets out there.

Lots of chatter in the last year or so on co-pitching, not just with hazies.

 

[TwitchellBrew]

I've had really good results with 1318 and coastal haze. Has anyone ever co-pitched these? I'm getting bored with going back to the same old recipes. One of my best beers was surprisingly a co-pitch of S04:US05 at a 2:1 ratio. Didn't expect it and am wondering if there are some other co-pitch hidden secrets out there.

I’ve co-pitched quite a few batches. Mainly with dry yeast because it’s easy. I’ve tried (50/50 ratio always):
Notty/windsor : works well but not a favorite
S04/us05 : very happy with this
Verdant/new England: liked this a lot
S04/s33: beer was initially awesome then dropped pretty clear and fell off

S04/us05 was probably my favorite.

 

[redrocker652002]

56% 2 Row
22% White wheat
17% Pilsner
5% Carafoam (NOT carapils)
Citra 4 min 15IBU
Citra WP 170F for 15 min
6oz DH for 48 hours
White Labs Coastal Haze yeast
152F Mash 60min
68F fermentation - up to 70F to finish

I am just now trying to build this recipe in Brewfather. Can I get a few more numbers? OG, FG IBU's? I am not sure I am in the ballpark with the IBU's, but I got the OG to about 1.058. Also, yeast strain dry if possible Thanks.

 

[wepeeler]

I am just now trying to build this recipe in Brewfather. Can I get a few more numbers? OG, FG IBU's? I am not sure I am in the ballpark with the IBU's, but I got the OG to about 1.058. Also, yeast strain dry if possible Thanks.

OG, FG and IBU depends on your preference and your system. I usually shoot for 1.065-1.70 for singles and 1.080-1.085 for doubles. 27-35IBU, again depending on personal preference. I like to get most of my IBU from late additions and WP. That recipe above will make you a damn fine NEIPA.

Personally, I wouldn't recommend dry yeast for this style, but many brewers have great luck with Verdant. I've settled on White Labs Coastal Haze and haven't found another that I prefer.

 

[wepeeler]

I've had really good results with 1318 and coastal haze. Has anyone ever co-pitched these? I'm getting bored with going back to the same old recipes. One of my best beers was surprisingly a co-pitch of S04:US05 at a 2:1 ratio. Didn't expect it and am wondering if there are some other co-pitch hidden secrets out there.

Coastal Haze is already a blend. I've heard people say it's Conan and 1318, but I have no confirmation of that.

 

[bailey mountain brewer]

I've heard that as well. But also don't have any documentation to prove it.

 

[TwitchellBrew]

Coastal Haze is already a blend. I've heard people say it's Conan and 1318, but I have no confirmation of that.

It’s STA1 positive so id guess sacch Trois as well is part of the mix.

 

[redrocker652002]

OG, FG and IBU depends on your preference and your system. I usually shoot for 1.065-1.70 for singles and 1.080-1.085 for doubles. 27-35IBU, again depending on personal preference. I like to get most of my IBU from late additions and WP. That recipe above will make you a damn fine NEIPA.

Personally, I wouldn't recommend dry yeast for this style, but many brewers have great luck with Verdant. I've settled on White Labs Coastal Haze and haven't found another that I prefer.

Awesome, that is exactly what I was looking for. That helps a lot in the building of the recipe using my efficiency and I might up the IBU's a bit as I like a bit more bitterness. But, all in all, it really looked like a good beer to try Thanks again.

 

[smalloy88]

Og 1.080
Fg 1.022
Ctz 60min 13ibu
Whirlpool 175F
4oz of Nelson 17ibu
Fist dry hop after terminal for 3 days @55F
8 oz of Nelson
4 oz of motueka
Second dryhop
After cold crashing
Spectrum mosaic in serving keg

How did this one turn out? I'm considering giving my next batch a bit of spectrum in the serving keg, as well. Did you use the full 20 g container?

 

[beervoid]

How did this one turn out? I'm considering giving my next batch a bit of spectrum in the serving keg, as well. Did you use the full 20 g container?

Also curious, it's recommended to use spectrum during active ferment.

 

[smalloy88]

Also curious, it's recommended to use spectrum during active ferment.

The whitepaper says it dissolves cold, so I don't think it has to be during active fermentation. I'm going to try this and report back:

30% Pilsner
35% Oat Malt
10% Flaked Oat
14% Spelt
8% Carafoam
3% Acid

Mash 155 degF

Ca/Cl/SO4 100/240/80
Mash pH 5.1
Oxblox in mash

FWH Simcoe 25 IBU
10 min 1# brewers crystal
10 min 0.5# maltodextrin

Whirlpool 30 min @ 160 degF
2 oz each of Simcoe, Mosaic, Motueka, Superdelic
Target gravity 1.090 -> 1.024

Coastal Haze, pitch w/ ALDC
68 for 3 days
72 for 7 days
soft crash over 3 days to 55

transfer to dry hop keg
2 oz simcoe cryo
2 oz motueka
2 oz mosaic cryo
6 oz superdelic
ALDC also in dry hop keg

keep DH keg at 45 degF for 3 days
Every 6 hours or so, flip keg upside down to keep hops moving through beer

Transfer to serving keg with 10g (half container) of mosaic spectrum.

I don't carb with a specific volume of co2 in mind. I usually go 24 hours at 35psi. Then let it sit at 14psi. Once it's at a carbonation I like, I call it done

Chug entirety of serving keg

 

[skleice]

The whitepaper says it dissolves cold, so I don't think it has to be during active fermentation. I'm going to try this and report back:

30% Pilsner
35% Oat Malt
10% Flaked Oat
14% Spelt
8% Carafoam
3% Acid

Mash 155 degF

Ca/Cl/SO4 100/240/80
Mash pH 5.1
Oxblox in mash

FWH Simcoe 25 IBU
10 min 1# brewers crystal
10 min 0.5# maltodextrin

Whirlpool 30 min @ 160 degF
2 oz each of Simcoe, Mosaic, Motueka, Superdelic
Target gravity 1.090 -> 1.024

Coastal Haze, pitch w/ ALDC
68 for 3 days
72 for 7 days
soft crash over 3 days to 55

transfer to dry hop keg
2 oz simcoe cryo
2 oz motueka
2 oz mosaic cryo
6 oz superdelic
ALDC also in dry hop keg

keep DH keg at 45 degF for 3 days
Every 6 hours or so, flip keg upside down to keep hops moving through beer

Transfer to serving keg with 10g (half container) of mosaic spectrum.

I don't carb with a specific volume of co2 in mind. I usually go 24 hours at 35psi. Then let it sit at 14psi. Once it's at a carbonation I like, I call it done

Chug entirety of serving keg

The problem is you have to shake it vigorously in wort to fully dissolve, thus introducing a lot of O2, so I'm guessing that's why people do it towards the tail end of fermentation. This is why I have not tried it yet.

If anybody has good techniques/experience, I'd love to hear...

 

[smalloy88]

The problem is you have to shake it vigorously in wort to fully dissolve, thus introducing a lot of O2, so I'm guessing that's why people do it towards the tail end of fermentation. This is why I have not tried it yet.

If anybody has good techniques/experience, I'd love to hear...

Where are you getting the shaking requirement? I figured just a few ounces of warm water would make a nice solution to have waiting in the serving keg

 

[smalloy88]

After reading more, I'm considering moving the spectrum addition to right before the soft crash

 

[beervoid]

The whitepaper says it dissolves cold, so I don't think it has to be during active fermentation. I'm going to try this and report back:

30% Pilsner
35% Oat Malt
10% Flaked Oat
14% Spelt
8% Carafoam
3% Acid

Mash 155 degF

Ca/Cl/SO4 100/240/80
Mash pH 5.1
Oxblox in mash

FWH Simcoe 25 IBU
10 min 1# brewers crystal
10 min 0.5# maltodextrin

Whirlpool 30 min @ 160 degF
2 oz each of Simcoe, Mosaic, Motueka, Superdelic
Target gravity 1.090 -> 1.024

Coastal Haze, pitch w/ ALDC
68 for 3 days
72 for 7 days
soft crash over 3 days to 55

transfer to dry hop keg
2 oz simcoe cryo
2 oz motueka
2 oz mosaic cryo
6 oz superdelic
ALDC also in dry hop keg

keep DH keg at 45 degF for 3 days
Every 6 hours or so, flip keg upside down to keep hops moving through beer

Transfer to serving keg with 10g (half container) of mosaic spectrum.

I don't carb with a specific volume of co2 in mind. I usually go 24 hours at 35psi. Then let it sit at 14psi. Once it's at a carbonation I like, I call it done

Chug entirety of serving keg

This is anecdotal experience from brewers, if you add it late it gives more grassy notes, also it mixes better if there is some movement going on.
Curious to hear your feedback. I've done a late fermentation addition and it gave me soft fruity notes albeit a bit subdued was expecting more flavor.
I used about 10gr on 5gal as well.

 

[skleice]

Where are you getting the shaking requirement? I figured just a few ounces of warm water would make a nice solution to have waiting in the serving keg

In this vid from Yakima:

 

[Ulisses4677]

How did this one turn out? I'm considering giving my next batch a bit of spectrum in the serving keg, as well. Did you use the full 20 g container?

Definetly one of my best brews in this style. Very tropical flavor and aroma. I did you the entire pouch of spectrum. They’re many ways in incorporating spectrum into your serving keg. I usually just add it straight into a purged keg then rack the beer on top.

 

[Ulisses4677]

Definetly one of my best brews in this style. Very tropical flavor and aroma. I did you the entire pouch of spectrum. They’re many ways in incorporating spectrum into your serving keg. I usually just add it straight into a purged keg then rack the beer on top.

I also add Asorbic acid into the keg.

 

[tracer bullet]

I usually just add it straight into a purged keg

How do you do that without un-purging the keg?

 

[Ulisses4677]

How do you do that without un-purging the keg?

Open the purged keg add spectrum purge again than rack.

 

[Ulisses4677]

 

[smalloy88]

Here we go!!!

 

[Dgallo]

My most recent hazy double ipa that I tapped this week. 8.4%

Grains:
2row
Spelt
Malted oats
Honey malt

Yeast:
Imperial a24

Hotside hops
Whole cone citra & galaxy t90 1:1 ratio

Dryhop
Citra lupomax, galaxy, freestyle Nelson 1.5:1:1 ratio

 

[Whalewang]

My most recent hazy double ipa that I tapped this week. 8.4%

Grains:
2row
Spelt
Malted oats
Honey malt

Yeast:
Imperial a24

Hotside hops
Whole cone citra & galaxy t90 1:1 ratio

Dryhop
Citra lupomax, galaxy, freestyle Nelson 1.5:1:1 ratio

2023 Galaxy I assume? How did it turn out?

 

[Dgallo]

2023 Galaxy I assume? How did it turn out?

I believe this was 2022. I got one good lb in 22 (out of the 3 I bought, toss the other two). The galaxy is only a supporting character here. The bright citra and Nelson come through more in this beer

 

[LumberZach]

Here is all the info I could gather from that podcast. I apologize if I missed a few things, but this is the majority of what each person said:

Green Cheek - Evan

Water: 6:1 ratio Chloride:Sulfate. 300ppm Chloride, 50ppm Sulfate.

Grain: Gambrinus Pilsner Malt, Raw Wheat, Flaked Oats. 60% Pilsner Malt, 30% Raw Wheat, 10% Flaked Oats. Bioglucanase in the mash help mash efficiency and to prevent sticky mashes. Single IPA 17P (1.070) OG. Brewer’s Crystals on the hot side. Belgian Candy Sugar in the fermenter.

Hopping: WP at 165F. WP hopping no more than 1lb/bbl. Dry hop during active fermentation when beer is at 5-5.5P (1.020-1.022).

Fermentation: Single IPA’s 68F free rise to 70F 2/3rds the way through fermentation then adding the dry hops. Double and Triple IPA’s 65F up to 68F. Low pitch rate, high oxygenation rate (20ppm). Imperial Juice Yeast.

Gravity: Double IPA: 5-5.5P (1.020-1.022). Single IPA: 4.5P (1.018).


Fidens – Steve

Water: Soft water, soft beer. 125ppm Chloride, 70-75ppm Sulfate. Total Hardness below 350ppm. Higher Chloride = more hop burn. Mash ph 5.2-5.25. Post WP ph 5.0. PH before dry hopping 4.3-4.39

Grain: 75% Rahr 2-Row, 20% Flaked Oats, 5% Best Chit Malt.

Hopping: 10-15min charge (8-10ibu’s). WP at 180F. WP hopping at 2lbs/bbl. Dry hop under pressure. Soft crash to 65F and dry hop.

Fermentation: KO at 70F and let free rise to 72F. Underpitch. Imperial Juice Yeast in some beers. House Strain BSI A-72. 5 days max on the hops. Cap fermenter 2-3 days before terminal.

Gravity: 8-8.5% ABV: 4P (1.016) finishing. Pales: 5P (1.020) finishing.


North Park – Kelsey

Water: 175ppm Chloride, 75ppm Sulfate, 125ppm Calcium. Mash ph 5.4. Post WP ph 5.0.

Grain: 60% Briess Pilsen, TF Malted Oats, Best Chit Malt (awesome, but only 27 points of extract). Brewer’s Crystals on the hot side. Uses Bioglucanase in the mash. Uses Brewtan B in the mash for haze stability.

Hopping: 10-15min charge (8-10ibu’s). WP at 165F. WP hopping at 1lb./bbl.

Fermentation: Imperial Juice Yeast. KO at 64F and let free rise to 70F. Once fermentation is 75% complete, bump temp to 73F.

Gravity: Single IPA 16.6P (1.068) OG, Double IPA up to 20P (1.083) OG. 8.5% ABV and above: 4.6-4.8P (1.018-1.019) finishing.

 

[smalloy88]

Here is all the info I could gather from that podcast. I apologize if I missed a few things, but this is the majority of what each person said:

Green Cheek - Evan

Water: 6:1 ratio Chloride:Sulfate. 300ppm Chloride, 50ppm Sulfate.

Grain: Gambrinus Pilsner Malt, Raw Wheat, Flaked Oats. 60% Pilsner Malt, 30% Raw Wheat, 10% Flaked Oats. Bioglucanase in the mash help mash efficiency and to prevent sticky mashes. Single IPA 17P (1.070) OG. Brewer’s Crystals on the hot side. Belgian Candy Sugar in the fermenter.

Hopping: WP at 165F. WP hopping no more than 1lb/bbl. Dry hop during active fermentation when beer is at 5-5.5P (1.020-1.022).

Fermentation: Single IPA’s 68F free rise to 70F 2/3rds the way through fermentation then adding the dry hops. Double and Triple IPA’s 65F up to 68F. Low pitch rate, high oxygenation rate (20ppm). Imperial Juice Yeast.

Gravity: Double IPA: 5-5.5P (1.020-1.022). Single IPA: 4.5P (1.018).


Fidens – Steve

Water: Soft water, soft beer. 125ppm Chloride, 70-75ppm Sulfate. Total Hardness below 350ppm. Higher Chloride = more hop burn. Mash ph 5.2-5.25. Post WP ph 5.0. PH before dry hopping 4.3-4.39

Grain: 75% Rahr 2-Row, 20% Flaked Oats, 5% Best Chit Malt.

Hopping: 10-15min charge (8-10ibu’s). WP at 180F. WP hopping at 2lbs/bbl. Dry hop under pressure. Soft crash to 65F and dry hop.

Fermentation: KO at 70F and let free rise to 72F. Underpitch. Imperial Juice Yeast in some beers. House Strain BSI A-72. 5 days max on the hops. Cap fermenter 2-3 days before terminal.

Gravity: 8-8.5% ABV: 4P (1.016) finishing. Pales: 5P (1.020) finishing.


North Park – Kelsey

Water: 175ppm Chloride, 75ppm Sulfate, 125ppm Calcium. Mash ph 5.4. Post WP ph 5.0.

Grain: 60% Briess Pilsen, TF Malted Oats, Best Chit Malt (awesome, but only 27 points of extract). Brewer’s Crystals on the hot side. Uses Bioglucanase in the mash. Uses Brewtan B in the mash for haze stability.

Hopping: 10-15min charge (8-10ibu’s). WP at 165F. WP hopping at 1lb./bbl.

Fermentation: Imperial Juice Yeast. KO at 64F and let free rise to 70F. Once fermentation is 75% complete, bump temp to 73F.

Gravity: Single IPA 16.6P (1.068) OG, Double IPA up to 20P (1.083) OG. 8.5% ABV and above: 4.6-4.8P (1.018-1.019) finishing.

awesome notes! I'm still getting through it, but your notes match mine, so far. It's so cool how different each of their processes is, while still making the best hazy ipa's on the planet. I was surprised at how many turns each uses. Knocking out a day or two into fermentation on top of the already fermenting wort with no additional yeast or o2.

 

[Ulisses4677]

Here is all the info I could gather from that podcast. I apologize if I missed a few things, but this is the majority of what each person said:

Green Cheek - Evan

Water: 6:1 ratio Chloride:Sulfate. 300ppm Chloride, 50ppm Sulfate.

Grain: Gambrinus Pilsner Malt, Raw Wheat, Flaked Oats. 60% Pilsner Malt, 30% Raw Wheat, 10% Flaked Oats. Bioglucanase in the mash help mash efficiency and to prevent sticky mashes. Single IPA 17P (1.070) OG. Brewer’s Crystals on the hot side. Belgian Candy Sugar in the fermenter.

Hopping: WP at 165F. WP hopping no more than 1lb/bbl. Dry hop during active fermentation when beer is at 5-5.5P (1.020-1.022).

Fermentation: Single IPA’s 68F free rise to 70F 2/3rds the way through fermentation then adding the dry hops. Double and Triple IPA’s 65F up to 68F. Low pitch rate, high oxygenation rate (20ppm). Imperial Juice Yeast.

Gravity: Double IPA: 5-5.5P (1.020-1.022). Single IPA: 4.5P (1.018).


Fidens – Steve

Water: Soft water, soft beer. 125ppm Chloride, 70-75ppm Sulfate. Total Hardness below 350ppm. Higher Chloride = more hop burn. Mash ph 5.2-5.25. Post WP ph 5.0. PH before dry hopping 4.3-4.39

Grain: 75% Rahr 2-Row, 20% Flaked Oats, 5% Best Chit Malt.

Hopping: 10-15min charge (8-10ibu’s). WP at 180F. WP hopping at 2lbs/bbl. Dry hop under pressure. Soft crash to 65F and dry hop.

Fermentation: KO at 70F and let free rise to 72F. Underpitch. Imperial Juice Yeast in some beers. House Strain BSI A-72. 5 days max on the hops. Cap fermenter 2-3 days before terminal.

Gravity: 8-8.5% ABV: 4P (1.016) finishing. Pales: 5P (1.020) finishing.


North Park – Kelsey

Water: 175ppm Chloride, 75ppm Sulfate, 125ppm Calcium. Mash ph 5.4. Post WP ph 5.0.

Grain: 60% Briess Pilsen, TF Malted Oats, Best Chit Malt (awesome, but only 27 points of extract). Brewer’s Crystals on the hot side. Uses Bioglucanase in the mash. Uses Brewtan B in the mash for haze stability.

Hopping: 10-15min charge (8-10ibu’s). WP at 165F. WP hopping at 1lb./bbl.

Fermentation: Imperial Juice Yeast. KO at 64F and let free rise to 70F. Once fermentation is 75% complete, bump temp to 73F.

Gravity: Single IPA 16.6P (1.068) OG, Double IPA up to 20P (1.083) OG. 8.5% ABV and above: 4.6-4.8P (1.018-1.019) finishing.

Great job.

 

[bailey mountain brewer]

My most recent hazy double ipa that I tapped this week. 8.4%

Grains:
2row
Spelt
Malted oats
Honey malt

Yeast:
Imperial a24

Hotside hops
Whole cone citra & galaxy t90 1:1 ratio

Dryhop
Citra lupomax, galaxy, freestyle Nelson 1.5:1:1 ratio View attachment 840313

Your beers are inspiring man! Looks great.

 

[Frieds]

Here is all the info I could gather from that podcast. I apologize if I missed a few things, but this is the majority of what each person said:

Green Cheek - Evan

Water: 6:1 ratio Chloride:Sulfate. 300ppm Chloride, 50ppm Sulfate.

Grain: Gambrinus Pilsner Malt, Raw Wheat, Flaked Oats. 60% Pilsner Malt, 30% Raw Wheat, 10% Flaked Oats. Bioglucanase in the mash help mash efficiency and to prevent sticky mashes. Single IPA 17P (1.070) OG. Brewer’s Crystals on the hot side. Belgian Candy Sugar in the fermenter.

Hopping: WP at 165F. WP hopping no more than 1lb/bbl. Dry hop during active fermentation when beer is at 5-5.5P (1.020-1.022).

Fermentation: Single IPA’s 68F free rise to 70F 2/3rds the way through fermentation then adding the dry hops. Double and Triple IPA’s 65F up to 68F. Low pitch rate, high oxygenation rate (20ppm). Imperial Juice Yeast.

Gravity: Double IPA: 5-5.5P (1.020-1.022). Single IPA: 4.5P (1.018).


Fidens – Steve

Water: Soft water, soft beer. 125ppm Chloride, 70-75ppm Sulfate. Total Hardness below 350ppm. Higher Chloride = more hop burn. Mash ph 5.2-5.25. Post WP ph 5.0. PH before dry hopping 4.3-4.39

Grain: 75% Rahr 2-Row, 20% Flaked Oats, 5% Best Chit Malt.

Hopping: 10-15min charge (8-10ibu’s). WP at 180F. WP hopping at 2lbs/bbl. Dry hop under pressure. Soft crash to 65F and dry hop.

Fermentation: KO at 70F and let free rise to 72F. Underpitch. Imperial Juice Yeast in some beers. House Strain BSI A-72. 5 days max on the hops. Cap fermenter 2-3 days before terminal.

Gravity: 8-8.5% ABV: 4P (1.016) finishing. Pales: 5P (1.020) finishing.


North Park – Kelsey

Water: 175ppm Chloride, 75ppm Sulfate, 125ppm Calcium. Mash ph 5.4. Post WP ph 5.0.

Grain: 60% Briess Pilsen, TF Malted Oats, Best Chit Malt (awesome, but only 27 points of extract). Brewer’s Crystals on the hot side. Uses Bioglucanase in the mash. Uses Brewtan B in the mash for haze stability.

Hopping: 10-15min charge (8-10ibu’s). WP at 165F. WP hopping at 1lb./bbl.

Fermentation: Imperial Juice Yeast. KO at 64F and let free rise to 70F. Once fermentation is 75% complete, bump temp to 73F.

Gravity: Single IPA 16.6P (1.068) OG, Double IPA up to 20P (1.083) OG. 8.5% ABV and above: 4.6-4.8P (1.018-1.019) finishing.

Anyone know what strain BSI A-72 is? Interesting to hear that Fidens house strain isn’t one of the common NEIPA strains.

 

[beervoid]

Anyone know what strain BSI A-72 is? Interesting to hear that Fidens house strain isn’t one of the common NEIPA strains.

Same as Bissel Brothers uses, American Ale II, WY1272 supposedly is similar

 

[Dgallo]

Anyone know what strain BSI A-72 is? Interesting to hear that Fidens house strain isn’t one of the common NEIPA strains.

It’s a Chico strain that produces some esters.

 

[TBryerton]

Here is all the info I could gather from that podcast. I apologize if I missed a few things, but this is the majority of what each person said:

Green Cheek - Evan

Water: 6:1 ratio Chloride:Sulfate. 300ppm Chloride, 50ppm Sulfate.

Grain: Gambrinus Pilsner Malt, Raw Wheat, Flaked Oats. 60% Pilsner Malt, 30% Raw Wheat, 10% Flaked Oats. Bioglucanase in the mash help mash efficiency and to prevent sticky mashes. Single IPA 17P (1.070) OG. Brewer’s Crystals on the hot side. Belgian Candy Sugar in the fermenter.

Hopping: WP at 165F. WP hopping no more than 1lb/bbl. Dry hop during active fermentation when beer is at 5-5.5P (1.020-1.022).

Fermentation: Single IPA’s 68F free rise to 70F 2/3rds the way through fermentation then adding the dry hops. Double and Triple IPA’s 65F up to 68F. Low pitch rate, high oxygenation rate (20ppm). Imperial Juice Yeast.

Gravity: Double IPA: 5-5.5P (1.020-1.022). Single IPA: 4.5P (1.018).


Fidens – Steve

Water: Soft water, soft beer. 125ppm Chloride, 70-75ppm Sulfate. Total Hardness below 350ppm. Higher Chloride = more hop burn. Mash ph 5.2-5.25. Post WP ph 5.0. PH before dry hopping 4.3-4.39

Grain: 75% Rahr 2-Row, 20% Flaked Oats, 5% Best Chit Malt.

Hopping: 10-15min charge (8-10ibu’s). WP at 180F. WP hopping at 2lbs/bbl. Dry hop under pressure. Soft crash to 65F and dry hop.

Fermentation: KO at 70F and let free rise to 72F. Underpitch. Imperial Juice Yeast in some beers. House Strain BSI A-72. 5 days max on the hops. Cap fermenter 2-3 days before terminal.

Gravity: 8-8.5% ABV: 4P (1.016) finishing. Pales: 5P (1.020) finishing.


North Park – Kelsey

Water: 175ppm Chloride, 75ppm Sulfate, 125ppm Calcium. Mash ph 5.4. Post WP ph 5.0.

Grain: 60% Briess Pilsen, TF Malted Oats, Best Chit Malt (awesome, but only 27 points of extract). Brewer’s Crystals on the hot side. Uses Bioglucanase in the mash. Uses Brewtan B in the mash for haze stability.

Hopping: 10-15min charge (8-10ibu’s). WP at 165F. WP hopping at 1lb./bbl.

Fermentation: Imperial Juice Yeast. KO at 64F and let free rise to 70F. Once fermentation is 75% complete, bump temp to 73F.

Gravity: Single IPA 16.6P (1.068) OG, Double IPA up to 20P (1.083) OG. 8.5% ABV and above: 4.6-4.8P (1.018-1.019) finishing.

It’s on my to-do list to listen to but haven’t had the chance yet. Thanks for the summary.

I still find it surprising that the % of oats isn’t higher for Fidens. That being said their beer is not nearly as thick as it once was, and has gotten significantly better. I’ve always thought their beer was good, but not great. But I grabbed a good variety from lately and all the beers were very good. Most of them tasted very similar, and I got the impression their DH rates aren’t as high as some of the other big boys.

 

[bike2brew]

My most recent hazy double ipa that I tapped this week. 8.4%

Grains:
2row
Spelt
Malted oats
Honey malt

Yeast:
Imperial a24

Hotside hops
Whole cone citra & galaxy t90 1:1 ratio

Dryhop
Citra lupomax, galaxy, freestyle Nelson 1.5:1:1 ratio View attachment 840313

I would brew a hazy/jucy if mine looked like yours. Nicely done.

 

[Dgallo]

It’s on my to-do list to listen to but haven’t had the chance yet. Thanks for the summary.

I still find it surprising that the % of oats isn’t higher for Fidens. That being said their beer is not nearly as thick as it once was, and has gotten significantly better. I’ve always thought their beer was good, but not great. But I grabbed a good variety from lately and all the beers were very good. Most of them tasted very similar, and I got the impression their DH rates aren’t as high as some of the other big boys.

Idk if they are still doing so but a very reliable source told me that fidens uses a lot of maltodextrin in their beers. Which wouldn’t surprise me as I’ve degassed probably 5 different beers and they FG is usually 1.024/1.026. I haven’t done any recently so maybe I’ll stop this week and get some readings

 

[Dgallo]

I would brew a hazy/jucy if mine looked like yours. Nicely done.

Thanks brother

 

[ZReynolds]

Idk if they are still doing so but a very reliable source told me that fidens uses a lot of maltodextrin in their beers. Which wouldn’t surprise me as I’ve degassed probably 5 different beers and they FG is usually 1.024/1.026. I haven’t done any recently so maybe I’ll stop this week and get some readings

The last time I degassed jasper a couple months ago i was reading around 1.020.