New England IPA "Northeast" style IPA

[Ulisses4677]

Funny that CellarScience's Hazy was mentioned, I picked up 3 packs from a closing (sadly) LHBS to give it a whirl however I think I'll stick to Verdant for my next batch. My birthday is coming up next month and I brew 5 gallons of NEIPA for the party. I usually try to mix up grains/hops/yeast variation from year to year so here's what I'll be brewing this weekend. I have a few random malts I'll be getting rid of which is why you see such a grain bill.

59.7% 2-Row Pale
14.2% Flaked Oats
9.5% Malted White Wheat
6.8% Carapills
5.4% Oat Malt
3.1% Honey Malt
1.4% Crystal 15

Shooting for a O.G. of around 1.072 and an ABV of 7%..hoping to end around 1.020 FG to keep some residual sweetness.

For hops - I'm debating if I should do a quater oz of magnum @ 60...however as written I have:

1oz of Citra at 10 Min
180 degree Whirlpool for 30 minutes containing:
2oz Citra
2oz El Dorado
2oz Mosiac (for a bit of dank)
1oz Centennial
(this is my usual hot side addition amount)

For the dry hop I'm thinking
4oz of Nectaron
3oz of Citra
2oz of El Dorado.

Fermenting with Verdant.


Last year I made one with only 4 oz on the hot side and the rest on the dry hop and was pretty pleased. What are your thoughts? What would you change?

https://share.brewfather.app/NtmQJkcukfeqTb

In my honest opinion I think less is more. The grainbill has a lot going on. You’ll definitely achieve residual sweetness if that’s the goal.

 

[Genuine]

In my honest opinion I think less is more. The grainbill has a lot going on. You’ll definitely achieve residual sweetness if that’s the goal.

I completely agree with you. I usually keep it to 2-3 other grains normally but figured I'd try to use up small amount of left over grain.

 

[anteater8]

Well everybody, I'm happy to report that I brewed a really ******* good hazy IPA!

This is my second attempt at a Brujos style, and its a huge improvement from the first one which was already pretty good. Bottom line is I really think the maltodextrin made a big difference, I definitely pick that up quality in Brujos's beers now that I can make the connection.

Sweet sugary mango, pineapple and passionfruit in the nose. Creamy mango, pineapple, papaya, slight melon in the flavor. Body is full and lucious, it really compliments the creaminess in the flavor. Finishes with a pretty nice balance, with almost a hop tingling feeling on the tongue (not hop burn, but not typical bitterness either) to balance out the body and sweetness. Overall this is one of my best IPAs ever. I love the grain bill, hop combo, yeast profile, everything.

10 lb Pils
5 lb Malted oat
3 lb Wheat
3 lb Flaked oat
1 lb Maltodextrine

0.15 oz Warrior 60 min (6 IBU)
2 oz Citra WP @ 170 (20 min)
2 oz Nelson Lupo WP @ 170 (20 min)
2 oz Citra Lupomax DH
2 oz Nelson DH
8 oz Motueka DH

Imperial Barbarian

90:260 sulfate:chloride

O.G. = 1.074
F.G. = 1.019
ABV = 7.2%

 

[ihavenonickname]

That’s great man! My next hazy is going to be along these lines can you rec some more details? It’s really not that huge of a hop load! Did this yield 5 gallons finished in the keg? I’ve had beers finish at 1018 and 1020 before that I loved, so you think this is all the malto accomplished? Or is there still reason to use it even if you can get that FG without it? Did you target and adjust ph? I’ve been adding whirlpool lactic acid lately although I recall Brujos wasn’t very aggressive about a low finishing ph.
Did you do a cold and short dry hop post ferment?

 

[Shenanigans]

Please post your experience with it after you brew with it. Interested...

Here's a video from Brew Bros who do a direct comparison with using LAIII and WHC saturated in the same recipe.
Will probably give you much better insight than I can.
As I would only be with comparing them on taste memory 1.5 years apart
However when I do brew with it I will report back with my impressions.

 

[anteater8]

That’s great man! My next hazy is going to be along these lines can you rec some more details? It’s really not that huge of a hop load! Did this yield 5 gallons finished in the keg? I’ve had beers finish at 1018 and 1020 before that I loved, so you think this is all the malto accomplished? Or is there still reason to use it even if you can get that FG without it? Did you target and adjust ph? I’ve been adding whirlpool lactic acid lately although I recall Brujos wasn’t very aggressive about a low finishing ph.
Did you do a cold and short dry hop post ferment?

I got around 4.5 gal in the keg which is typical for my set up. I think the malto contributes something other than just plain old body. Its hard to put my finger on it, but its a certain type of body and sweetness that seems to compliment the big dry hop really well. I didn't use lactic, I had a mash pH of 5.35 just from the SO4 and CaCl and the final beer is 4.51. Yes for the dry hop, I soft crashed to 55 degrees from days 12-15, dry hopped days 15-17, cold crashed days 17-19 and kegged.

 

[Langerz]

I got around 4.5 gal in the keg which is typical for my set up. I think the malto contributes something other than just plain old body. Its hard to put my finger on it, but its a certain type of body and sweetness that seems to compliment the big dry hop really well. I didn't use lactic, I had a mash pH of 5.35 just from the SO4 and CaCl and the final beer is 4.51. Yes for the dry hop, I soft crashed to 55 degrees from days 12-15, dry hopped days 15-17, cold crashed days 17-19 and kegged.

I used malto in my last NEIPA too and like you I'm absolutely loving it. Other than the malto I had done the same recipe before and while that one was really good this one was definitely a step above. Like you said it's a bit hard to describe the difference but it's in the realm of body/sweetness.

I will note that with mine there were also process differences that could have had an affect. Prior NEIPAs were all propane super simple BIAB with a propane burner in my garage. So while I always shot for a higher mash temp I know I didn't have great control over it. Despite wrapping in sleeping bags etc things were always a bit lower at the end of the mash. I'm now electric and inside and I'm sure I did a much better job holding a consistent and higher mash temp. Not sure which variable had the bigger impact, probably some of both. Not planning to experiment to find out this one was too good not to just keep repeating.

 

[x22n]

Well everybody, I'm happy to report that I brewed a really ****ing good hazy IPA!

This is my second attempt at a Brujos style, and its a huge improvement from the first one which was already pretty good. Bottom line is I really think the maltodextrin made a big difference, I definitely pick that up quality in Brujos's beers now that I can make the connection.

Sweet sugary mango, pineapple and passionfruit in the nose. Creamy mango, pineapple, papaya, slight melon in the flavor. Body is full and lucious, it really compliments the creaminess in the flavor. Finishes with a pretty nice balance, with almost a hop tingling feeling on the tongue (not hop burn, but not typical bitterness either) to balance out the body and sweetness. Overall this is one of my best IPAs ever. I love the grain bill, hop combo, yeast profile, everything.

10 lb Pils
5 lb Malted oat
3 lb Wheat
3 lb Flaked oat
1 lb Maltodextrine

0.15 oz Warrior 60 min (6 IBU)
2 oz Citra WP @ 170 (20 min)
2 oz Nelson Lupo WP @ 170 (20 min)
2 oz Citra Lupomax DH
2 oz Nelson DH
8 oz Motueka DH

Imperial Barbarian

90:260 sulfate:chloride

O.G. = 1.074
F.G. = 1.019
ABV = 7.2%

What was your mash temp? 1.019 seems low with a pound of malto

 

[anteater8]

What was your mash temp? 1.019 seems low with a pound of malto

Mashed at 155, I thought it would have been a toucher higher too but its in the ball park

 

[Genuine]

I will say this is the most fragrant batch so far...walked into my house after work last night and I was greeting with a pleasant hoppy aroma. Strong enough that my wife even commented on it. I've used Maltodextrin in a stout before but for some reason I never thought about using it in an NEIPA. I'll have to do that with my next batch. I will say that this style has to be the most exciting one to brew for me.

 

[Dgallo]

Tapped my latest hazy this weekend. This is a TDH, Triple hazy ipa at 10.5% that was hopped with Freestyle Nelson, Nelson CGX, Mosaic T90, Mosiac Cryo, and Citra Cryo.

Og: 1.102
FG: 1.022
Yeast - wyeast 1272

 

[Genuine]

Wow, that color! Was was your grain bill for that beauty?

 

[Dog House Brew]

Tapped my latest hazy this weekend. This is a TDH, Triple hazy ipa at 10.5% that was hopped with Freestyle Nelson, Nelson CGX, Mosaic T90, Mosiac Cryo, and Citra Cryo.

Og: 1.102
FG: 1.022
Yeast - wyeast 1272 View attachment 845069

Freaking beautiful Bra! Got it going on…

 

[Dgallo]

Wow, that color! Was was your grain bill for that beauty?

Thanks brother. I just checked again to be precise;
Grains:
70% 2row
8% wheat
12% oats
10% Bav. Wheat DME

 

[Dgallo]

Freaking beautiful Bra! Got it going on…

Thanks brother!

 

[ihavenonickname]

@Dgallo how do you do TDH on your set up? I’m hesitant to open my fermenter more than once after fermentation. But man that looks delicious.

 

[Dwaynehaze]

Tapped my latest hazy this weekend. This is a TDH, Triple hazy ipa at 10.5% that was hopped with Freestyle Nelson, Nelson CGX, Mosaic T90, Mosiac Cryo, and Citra Cryo.

Og: 1.102
FG: 1.022
Yeast - wyeast 1272 View attachment 845069

Looks fantastic as always. How the hell is it so far?

 

[Dgallo]

Looks fantastic as always. How the hell is it so far?

Thanks brother.

Right now it’s not the best overall flavor as It’s a bit too intense in hop flavor (bitterness and hop burn are almost non existent, which is cool this early on). It sounds weird to say but it’s very punchy. I think it will be money in about a week or two. The balance is spot on with the abv. Drinks like an 8% double, which I’m happy about

 

[RCope]

I kind of fell out of love with the style, I have gravitated to the more bitter, clean IPA's or the malty lagers...but this Brujos inspired iteration is excellent. Superdelic, Citra, and Idaho 7:

 

[Dgallo]

Looks fantastic as always. How the hell is it so far?

Idk if you have ever seen my fermenter lid build but I run co2 down a floating diptube to prevent o2 from entering. I dryhop quick and keep letting the haas run 10 seconds after and then I start tightening the lid and cut the gas cap

 

[Dgallo]

I kind of fell out of love with the style, I have gravitated to the more bitter, clean IPA's or the malty lagers...but this Brujos inspired iteration is excellent. Superdelic, Citra, and Idaho 7:
View attachment 845078

I don’t disagree. My modern west coast double with talus Mosiac and nectaron has been my favorite beer I’ve brewed in some years. That modern west coast style is becoming my favorite. I’m a little burnt out from the hazy to be honest but this one is still good.

Here’s the wc

 

[ihavenonickname]

Idk if you have ever seen my fermenter lid build but I run co2 down a floating diptube to prevent o2 from entering. I dryhop quick and keep letting the haas run 10 seconds after and then I start tightening the lid and cut the gas cap

Yes of course run co2. Do you do three separate additions all after a soft crash this way? Three days in a row? All on top of yeast cake?

 

[Dgallo]

Yes of course run co2. Do you do three separate additions all after a soft crash this way? Three days in a row? All on top of yeast cake?

This is my first triple dryhop in a while (the third was honestly to get more haze in the beer because it definitely fat less opaque than normal. But I also dryhop different this time. I put this out there now that my typical dryhop is softcrash and one large addition after closed transferring to a purged dryhop vessel (I have faith in my process so I’m not concerned with oxidation.) if I do a dbl dryhop I’ll just do one more dryhop while running co2

This beer I dip hoped. Then deyhoped with 20% of the load low Krausen. No crashing. Then I did the second dryhop which was 60% of the load post fermentation and only running co2 (on yeast cake). 3rd dryhop i was looking for stable haze so I soft crashed, racked to purged dryhoping fv and loaded the remaining 20% of the dryhop while running co2. Then I racked I top. Full verdict on if this produced a better beer will be in like 2 weeks or so

 

[beervoid]

Well everybody, I'm happy to report that I brewed a really ****ing good hazy IPA!

This is my second attempt at a Brujos style, and its a huge improvement from the first one which was already pretty good. Bottom line is I really think the maltodextrin made a big difference, I definitely pick that up quality in Brujos's beers now that I can make the connection.

Sweet sugary mango, pineapple and passionfruit in the nose. Creamy mango, pineapple, papaya, slight melon in the flavor. Body is full and lucious, it really compliments the creaminess in the flavor. Finishes with a pretty nice balance, with almost a hop tingling feeling on the tongue (not hop burn, but not typical bitterness either) to balance out the body and sweetness. Overall this is one of my best IPAs ever. I love the grain bill, hop combo, yeast profile, everything.

10 lb Pils
5 lb Malted oat
3 lb Wheat
3 lb Flaked oat
1 lb Maltodextrine

0.15 oz Warrior 60 min (6 IBU)
2 oz Citra WP @ 170 (20 min)
2 oz Nelson Lupo WP @ 170 (20 min)
2 oz Citra Lupomax DH
2 oz Nelson DH
8 oz Motueka DH

Imperial Barbarian

90:260 sulfate:chloride

O.G. = 1.074
F.G. = 1.019
ABV = 7.2%

How did you dryhop it

 

[JTtilinfinity]

This is my first triple dryhop in a while (the third was honestly to get more haze in the beer because it definitely fat less opaque than normal. But I also dryhop different this time. I put this out there now that my typical dryhop is softcrash and one large addition after closed transferring to a purged dryhop vessel (I have faith in my process so I’m not concerned with oxidation.) if I do a dbl dryhop I’ll just do one more dryhop while running co2

This beer I dip hoped. Then deyhoped with 20% of the load low Krausen. No crashing. Then I did the second dryhop which was 60% of the load post fermentation and only running co2 (on yeast cake). 3rd dryhop i was looking for stable haze so I soft crashed, racked to purged dryhoping fv and loaded the remaining 20% of the dryhop while running co2. Then I racked I top. Full verdict on if this produced a better beer will be in like 2 weeks or so

Interesting, definitely curious to hear the results. Also curious what went into the decision to add the 2nd charge directly to fv rather than the DH keg? And i assume you rouse the hops in the DH keg?

 

[Genuine]

Thanks brother. I just checked again to be precise;
Grains:
70% 2row
8% wheat
12% oats
10% Bav. Wheat DME

Wow! Never thought about using DME, however I'll have to give that a whirl.

 

[Dgallo]

Wow! Never thought about using DME, however I'll have to give that a whirl.

I use dme on any 9%+ beer. The drop in efficiency, the size of my mashtun, and not willing to drop the final volume make dme a great choice for boosting abv.

I know some people are concerned that dme doesn’t make a good beer, but I can assure you, I make 100% dme based beers often (to save time and brew more often - I have 3 kids under 5) and I’ve medaled with them and never had anyone ever think one of those beers were not all grain. I think people perceive dme negatively because they start out brewing with extract, they aren’t experience yet so they aren’t making good beer so they think it must be the extract. They then keep brewing and switch to all grain and after a few more brews their beers get better and they incorrectly think switching to all grain made their beers better. But what really made their beers better was their gained experience and knowledge of fermentation and pitch rates.

 

[Dgallo]

Interesting, definitely curious to hear the results. Also curious what went into the decision to add the 2nd charge directly to fv rather than the DH keg? And i assume you rouse the hops in the DH keg?

So recently I was detecting a sharpness in beers with a slightly muted character. I changed my process to rule out my typical dryhop process(crash, closed transfer to purged dryhoping vessel, single hop load with agitation) was the cause for the character (turns out it was a water issue combined with a flaw in my water software)

So anyway I went with 2 dryhop additions because the first two were on the yeast cake and at 58, which I knew a lot of the hops would sit at the surface. By braking the dryhop up in this instance your able to get better extraction due to increased contact between the beer and hops. After the second dryhop I crashed and the beer got quite clear compared to my typical process. Since I found it was a water issue that was causing the sharpness in previous beers, I decide to do the third dryhop in another dryhop vessel(a secondary fermonster with my closed transfer lid) that was purge to increased the opacity of the beer.

 

[redrocker652002]

I don’t disagree. My modern west coast double with talus Mosiac and nectaron has been my favorite beer I’ve brewed in some years. That modern west coast style is becoming my favorite. I’m a little burnt out from the hazy to be honest but this one is still good.

Here’s the wc View attachment 845082

Would love to get that recipe. Looks great.

 

[anteater8]

How did you dryhop it

I soft crashed to 55 degrees from days 12-15, dry hopped days 15-17, cold crashed days 17-19 and kegged.