New England IPA "Northeast" style IPA

[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.

 

[ZReynolds]

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.

Listening to this today Steve does say a 10-15 60 minute charge. I’d assume 10-15 ibu at 60 minutes?

 

[LumberZach]

Listening to this today Steve does say a 10-15 60 minute charge. I’d assume 10-15 ibu at 60 minutes?

An 8-10 ibu hop charge with 10-15 minutes left in the boil.

 

[x22n]

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

What is your opinion on Pilsner vs 2row as the base malt? I see more and more recipes with pilsner as the base but you seem to always use 2row.

I feel that recipes with pilsner are not malty enough.

I rewatched the Treehouse video where Nate review his homebrew, brewed with 2 row, and he mentions the beer lacks maltiness and he would change the grain bill to include something more malty. Trying to wrap my head arround that.

 

[Dgallo]

Your beers are inspiring man! Looks great.

What is your opinion on Pilsner vs 2row as the base malt? I see more and more recipes with pilsner as the base but you seem to always use 2row.

I feel that recipes with pilsner are not malty enough.

I rewatched the Treehouse video where Nate review his homebrew, brewed with 2 row, and he mentions the beer lacks maltiness and he would change the grain bill to include something more malty. Trying to wrap my head arround that.

I mean good Pilsner has a more perceived sweetness character than traditional 2 row, especially if it’s floor malted.

If he’s talking base malt that are more more malty there’s; perle, Golden promise, Maris otter, and even lite Munich that would be considered base malts that have more malt character than 2row.

But also, he could have brewed a single malt or very simple grain bill for his homebrew and said he would try to bring out more malt next time.

 

[ZReynolds]

An 8-10 ibu hop charge with 10-15 minutes left in the boil.

I guess I didn’t hear the 10-15 minutes left part. At 57:18 he says “we’ll do a 10-15 60 minute charge and then go to a whirlpool after that”

 

[Frieds]

I guess I didn’t hear the 10-15 minutes left part. At 57:18 he says “we’ll do a 10-15 60 minute charge and then go to a whirlpool after that”

I heard the same as you and interpreted it as a 10-15 ibu 60 minute addition. I believe one of the other brewers mentioned an 8-10 ibu bittering addition.

 

[LumberZach]

Kelsey said he does the 8-10ibu charge at 10-15min and said he does it like Steve (Fidens). That's why I have that in Steve's section as well as Kelsey's. They did a collab or two together, so I trust that what Kelsey said about Steve was accurate.

 

[ZReynolds]

Kelsey said he does the 8-10ibu charge at 10-15min and said he does it like Steve (Fidens). That's why I have that in Steve's section as well as Kelsey's. They did a collab or two together, so I trust that what Kelsey said about Steve was accurate.

At 1:01:06 Kelsey made the comment about 8-10 ibu like Steve from an early bittering addition. Idk how long they boil for, but I’m sure it’s longer than 10-15 minutes.

 

[LumberZach]

At 1:01:06 Kelsey made the comment about 8-10 ibu like Steve from an early bittering addition. Idk how long they boil for, but I’m sure it’s longer than 10-15 minutes.

Yep. They probably boil for 60 but don't add any hops until there's 10-15 minutes left in the boil.

 

[Dgallo]

Yep. They probably boil for 60 but don't add any hops until there's 10-15 minutes left in the boil.

If they aren’t adding any hops until 10-15, I wouldn’t think they boil for 60.

This all said I think we are getting caught up in regards of those 8-10 ibus. I don’t think any of that should be the take aways. The only big take aways from me are from fidens. Far lower tds than the others discussed and a different yeast strain.

 

[ZReynolds]

If they aren’t adding any hops until 10-15, I wouldn’t think they boil for 60.

This all said I think we are getting caught up in regards of those 8-10 ibus. I don’t think any of that should be the take aways. The only big take aways from me are from fidens. Far lower tds than the others discussed and a different yeast strain.

I 100% agree, Kelsey won an award with art is hard with nothing until his incognito addition so it’s probably not that big of a deal. I’m not sure what yeast is the homebrew version of BSI A-72? Maybe omega west coast ale 2? Has anyone tried that yet? Idk about that low minerality though, there’s something to that mouthfeel that tells me otherwise.

 

[Dgallo]

I 100% agree, Kelsey won an award with art is hard with nothing until his incognito addition so it’s probably not that big of a deal. I’m not sure what yeast is the homebrew version of BSI A-72? Maybe omega west coast ale 2? Has anyone tried that yet? Idk about that low minerality though, there’s something to that mouthfeel that tells me otherwise.

It’s wyeast 1272 - American Ale 2. It’s the same yeast Bissel brothers and 21st amendment brewing use.

 

[smalloy88]

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

What temps are you dry hopping at? Crashing all yeast out beforehand?

 

[Dgallo]

What temps are you dry hopping at? Crashing all yeast out beforehand?

Depends on the hop varieties but typically anywhere from 50-60.

I crash under pressure for 48hr(counting from when I hit the temp). The I close transfer to a liquid purged dryhop vessel, so that in dryhoping with as minimal yeast present as possible

 

[Dwaynehaze]

Is everybody transferring to a new vessel to dry hop now instead or dropping yeast from fv and dry hopping?

Always a pain in the ass to drop yeast out of my 7 gallon ss brewtech conical so I'm thinking going to a secondary vessel may be beneficial

 

[Dgallo]

Is everybody transferring to a new vessel to dry hop now instead or dropping yeast from fv and dry hopping?

Always a pain in the ass to drop yeast out of my 7 gallon ss brewtech conical so I'm thinking going to a secondary vessel may be beneficial

It is only advantageous if you have absolute stellar anti-o2 process. Without being able to fully purge everything and transfer closed, it will be a death sentence for your IPAs

 

[YeastFeast]

Is everybody transferring to a new vessel to dry hop now instead or dropping yeast from fv and dry hopping?

Always a pain in the ass to drop yeast out of my 7 gallon ss brewtech conical so I'm thinking going to a secondary vessel may be beneficial

I soft crash (55ºF) under about 5 psi for 36 hours and then dump the yeast. Then dry hop and dump (24-36hrs) after each hop dose (almost always dry hop a couple times). Pretty easy with my conical & the main reason I finally purchased a conical.

 

[skleice]

What is the benefit of soft crashing and/or dry hopping under pressure?

 

[Dgallo]

What is the benefit of soft crashing and/or dry hopping under pressure?

Soft crashing slows the yeast metabolism causing them to stop eating and they drop out of suspension. Yeast have a positive attraction to polyphenols and other hop compounds so when they drop out afterwards, they can drag some of the flavor/aroma compounds with them. Additionally by dropping they yeast out prior, you lower your chance for hopburn.

Dryhoping under pressure allows you to keep surface tension while dryhoping so you get no loss of aromas. Also if you agitate while dryhoping, it minimizes foaming, so it prevents any foam+ proteins from getting destroyed and can help with head retention

 

[Dgallo]

I soft crash (55ºF) under about 5 psi for 36 hours and then dump the yeast. Then dry hop and dump (24-36hrs) after each hop dose (almost always dry hop a couple times). Pretty easy with my conical & the main reason I finally purchased a conical.

Are you replacing the volume with co2 on the dumps? And where do you have your gas port on your conical?

Just curious, how much loss do you think you get