New England IPA "Northeast" style IPA

[CascadesBrewer]

I did catch something while watching one of the latest TH YouTube videos when they went to New Zealand and stopped at a local homebrewer's place. Nate mentioned while looking at the recipe, to not be afraid to add more hops in the boil for further hop saturation, along with the whirlpool. I thought that was interesting so I May try that for my next one.

Especially since the homebrew recipe that they published has very little hops on the hot side. It does have a small bittering charge (20 IBUs), then a small addition at 20 min (for a 5 gal batch, 0.75 oz) and another small addition at flameout (the same 0.75 oz amount). So less hot side hops than I would use for an American Pale Ale batch. That recipe is then heavy on the dry hop amount (around 10 oz).

I was happy with the version of the Tree House IPA that I brewed, but it did not have as much hop flavors as my typical 6 oz whirlpool + 8 oz dry hop process.

 

[bigz4ch]

How much spectrum did you add and when did you add it? Curious on what you think it added, can it be too artificial in flavor?

Cheers! Looks amazing

“Hoppendectomy”

9.8%

This was the beer I used superdelic and mosaic spectrum in. Definitely the best hazy beer I’ve made.
View attachment 843225
My appendix was removed while this was conditioning. Made for a fun name .

 

[wepeeler]

Citra Strata 1:1
WP + 7oz DH
Coastal Haze
2 Row
White Wheat
Carafoam
7.5% abv

 

[Dwaynehaze]

Got my anchovy hops looking forward on throwing them into a dipa here soon

 

[MMP126]

Hey all,

Went ahead and tried my hand at the "Brujos" style of of this beer, and below were my results. Beer came out excellent. Recipe below as well.

The hops on this were really intense. A very "hops out of the bag" character. Very intense/saturated. But it was very pleasant and approachable. All the great fruity and "juicy" characteristics were able to shine through. Aroma jumped out of the glass.

Mouthfeel was on point. Pretty thick. All those adjuncts make a difference.

No hop burn. I let it sit in the keg for 2 weeks before I drank it, but, there was very little, if any, hop burn right out of the fermenter.

It was a great beer. Up at the top of the list for the best I have made. Would brew again for sure. I would make a few tweaks, but overall...awesome beer.

Water:

Batch Size (To Packaging) (gal):	3.5
Target OG:	1.075
Target FG:	1.015
Target IBUs	24
Boil Time:	45
Target SRM#:	5
Mash Temp (F):	156
Mash Time (min)	60
Yeast:	Lallemand - Verdant Ale

Grain Bill
Grain Name	Original Amount (lb)	Percentage
2-Row Brewer's Malt, Briess	8	40.00%
Flaked Oats	4	20.00%
White Wheat Malt, Briess	4	20.00%
Spelt Malt, Best MALZ	4	20.00%

Hop Name	Original Amount (oz)	Addition Time
Citra	0.5	15
Simcoe	0.5	15
Citra	2	FO
Simcoe	1	FO
Citra	5	DH
Simcoe	4	DH
Galaxy	2	DH

Fermentation:
7 Days @ 68F (until fermentation was complete)
Soft crash to 58F, left at 58F for 36 hours. Then did the 1 dry hop addition above.
Left on hops/@ soft crash temp for 48 hours.
Cold crashed for 5 days @ 36F (intention here was 3 days, but had some hop material/clogging issues, so I let it crash a bit more).

Hop Rates (just as a note):
Whirlpool: Approx. 0.5oz/gal
Dry Hop: 2.44oz/gal

 

[secretlevel]

Hey all,

Went ahead and tried my hand at the "Brujos" style of of this beer, and below were my results. Beer came out excellent. Recipe below as well.

The hops on this were really intense. A very "hops out of the bag" character. Very intense/saturated. But it was very pleasant and approachable. All the great fruity and "juicy" characteristics were able to shine through. Aroma jumped out of the glass.

Mouthfeel was on point. Pretty thick. All those adjuncts make a difference.

No hop burn. I let it sit in the keg for 2 weeks before I drank it, but, there was very little, if any, hop burn right out of the fermenter.

It was a great beer. Up at the top of the list for the best I have made. Would brew again for sure. I would make a few tweaks, but overall...awesome beer.

Water:
View attachment 846539

Batch Size (To Packaging) (gal):	3.5
Target OG:	1.075
Target FG:	1.015
Target IBUs	24
Boil Time:	45
Target SRM#:	5
Mash Temp (F):	156
Mash Time (min)	60
Yeast:	Lallemand - Verdant Ale

Grain Bill
Grain Name	Original Amount (lb)	Percentage
2-Row Brewer's Malt, Briess	8	40.00%
Flaked Oats	4	20.00%
White Wheat Malt, Briess	4	20.00%
Spelt Malt, Best MALZ	4	20.00%

Hop Name	Original Amount (oz)	Addition Time
Citra	0.5	15
Simcoe	0.5	15
Citra	2	FO
Simcoe	1	FO
Citra	5	DH
Simcoe	4	DH
Galaxy	2	DH

Fermentation:
7 Days @ 68F (until fermentation was complete)
Soft crash to 58F, left at 58F for 36 hours. Then did the 1 dry hop addition above.
Left on hops/@ soft crash temp for 48 hours.
Cold crashed for 5 days @ 36F (intention here was 3 days, but had some hop material/clogging issues, so I let it crash a bit more).

Hop Rates (just as a note):
Whirlpool: Approx. 0.5oz/gal
Dry Hop: 2.44oz/gal

View attachment 846538

That looks awesome, well done! What tweaks would you make outside of shorter hop contact time?
Although on that note, it seems like you still had great results despite leaving the beer on hops for 5 days. Any hazy brewer on CB&B pod has basically said that they try to give the hops no more than 24-48 hours on the hops, but I wonder why.

I'm curious if there's that much difference between shorter and longer hop contact. At one point I just left my DH keg in the fridge after pulling 90% of the beer out and after about a month in that keg, I couldn't tell the difference between the beer that was on the hops and beer that was in my keg...

 

[MMP126]

That looks awesome, well done! What tweaks would you make outside of shorter hop contact time?
Although on that note, it seems like you still had great results despite leaving the beer on hops for 5 days. Any hazy brewer on CB&B pod has basically said that they try to give the hops no more than 24-48 hours on the hops, but I wonder why.

I'm curious if there's that much difference between shorter and longer hop contact. At one point I just left my DH keg in the fridge after pulling 90% of the beer out and after about a month in that keg, I couldn't tell the difference between the beer that was on the hops and beer that was in my keg...

Thanks man! Appreciate it.

My hand was forced for the extended contact time. And, I was really worried about it at the time. The intent was 72 hour cold crash (not sure where that idea came from, but seemed good at the time). But, as I tried to keg at the 72 hour from the start of cold crash, I had major clogging issues (worked for 3 hours, and only got 1 gallon transferred, it was nuts). So, I decided to allow the beer to crash for another 2 days, and see what happened. The beer was awesome at the 3 day cold crash mark, so I was worried. But, the additional 2 days didn't seem to affect much. Cant 100% say for sure, but it turned out good in the end.

As for tweaks to the recipe, I think I would remove some of the adjuncts. Hot side was a sticky mess, and my efficiency was low. My OG target was 1.085, so I missed by 10 points. Which isn't typical for my other brews. I am going to brew this again, with like 65% 2-Row, 15% Oats, 10% Spelt and 10% Wheat. I think the backing down of the adjuncts just a tad wont affect much, but ensure my efficiency is where I want, but still give the mouthfeel I am after.

As a tangent, I really think that the quality of hops we have available to us as homebrewers, REALLY effects the outcome of these beers. I have done just about the same thing as the above on other beers, and have gotten insane hop burns, and terrible tasting beers. But that's a conversation for another time...

 

[Genuine]

Here's what that crazy grain bill produced! Super happy with this one. I finally got a decent PH meter so I'll check the PH on this one and I've been experimenting with adding drops of lactic acid to my glass to see how it changes. I thought the Nectaron would be more pronounced but I'm happy with it. The EL Dorado does help with some pineapple character to round things off.

 

[Northern_Brewer]

I am impatiently awaiting the release. I had a few beers from brujos, including the first fiden’s and brujos collab. Def solid, I’d put him in the top 5 for sure and possibly even top 2 or 3 (haven’t had enough to justify it with confidence lol)

For those who don't know much about Brujos, Jeff Alworth has written a nice background piece - nothing much about the beer, mostly about the main man Sam Zermeño.

 

[TBryerton]

If you’re building a lot of starters for DIPAs, or other big beers, I highly recommend this. I thought it was overkill, but after getting in trouble with the wife about 1000 times for messy overflows, I decided to give this a shot. So much easier than the 2000.

 

[Ki-ri-n]

Where did you get it?
Is it true borosilicate?

 

[ihavenonickname]

What does it say about me that I love the warm, flat, hop bite beer right out of my dry hop keg ?

 

[Dgallo]

What does it say about me that I love the warm, flat, hop bite beer right out of my dry hop keg ?View attachment 847253

Says you’re a sociopath lol

 

[TBryerton]

Where did you get it?
Is it true borosilicate?

Amazon. It’s Borosilicate. Not familiar with true Borosilicate - are there different levels?

 

[bailey mountain brewer]

Crappy pic for what this beer actually looks like, the sun apparently has no interest in being present lately.. my latest, touch of simcoe, then heavy on nectaron with citra supporting. A very satisfying brew, after a couple less then perfect batches, this one has me grinning with pride.

 

[Ulisses4677]

Brewed this 4 weeks ago for some friends. Citra hot side
mosaic Cryo, Nelson dry hop.

 

[Ulisses4677]

Citra , galaxy, rakau

 

[Ulisses4677]

A better pick of Citra galaxy rakau double ipa. Lol my hands look darks as ****. Sedona sun don’t play lol.

 

[HolyGrail]

I've been lurking here for a long time and this thread has been an amazing source. Thank you all! Hope I might be able to contribute somehow..

I've noticed a trend of some commercial NEIPAs having a high FG. I'm in Sweden so we might not have access to the same beers, but I recently got my hands on a beer by Brujos & Omnipollo called "The End" (10.2% abv). I degassed it and the FG was around 1.044 (11°Plato) - made me recheck my hydrometer. It was very sweet but honestly would have guessed 1.028 (7°P). This isn't normal for Brujos right?

I have measured a few other NEIPAs that land around 1.026-1.028 (6.5-7°P ) range, a bit higher than I prefer but it can work fine.

 

[beervoid]

I've been lurking here for a long time and this thread has been an amazing source. Thank you all! Hope I might be able to contribute somehow..

I've noticed a trend of some commercial NEIPAs having a high FG. I'm in Sweden so we might not have access to the same beers, but I recently got my hands on a beer by Brujos & Omnipollo called "The End" (10.2% abv). I degassed it and the FG was around 1.044 (11°Plato) - made me recheck my hydrometer. It was very sweet but honestly would have guessed 1.028 (7°P). This isn't normal for Brujos right?

I have measured a few other NEIPAs that land around 1.026-1.028 (6.5-7°P ) range, a bit higher than I prefer but it can work fine.

Which other beers where those?
I've had a few end up at 1.025+ but for my taste it's really too cloying, might have to balance that out with more hotside hops to make it drinkable, never tried.

 

[Northern_Brewer]

I've been lurking here for a long time and this thread has been an amazing source. Thank you all! Hope I might be able to contribute somehow..

I've noticed a trend of some commercial NEIPAs having a high FG. I'm in Sweden so we might not have access to the same beers, but I recently got my hands on a beer by Brujos & Omnipollo called "The End" (10.2% abv). I degassed it and the FG was around 1.044 (11°Plato) - made me recheck my hydrometer. It was very sweet but honestly would have guessed 1.028 (7°P). This isn't normal for Brujos right?

Very typical of Omnipollo though, who use way too much lactose etc for my taste.

 

[Mjpetrag]

View attachment 847479
A better pick of Citra galaxy rakau double ipa. Lol my hands look darks as ****. Sedona sun don’t play lol.

What’s the grain bill on that? That color is perfect

 

[Ulisses4677]

What’s the grain bill on that? That color is perfect

50% Pilsner
25% pale wheat
20% flaked oats
5% brewers crystals.
The secret sauce is in the water and hops. In my opinion.

 

[Ulisses4677]

50% Pilsner
25% pale wheat
20% flaked oats
5% brewers crystals.
The secret sauce is in the water and hops. In my opinion.

The grainbill that i construct is mainly for texture in the beer. I want my double ipas to have a full velvety mouthfeel. To almost drink like a barrel aged stout.

 

[beervoid]

What’s the grain bill on that? That color is perfect

Take a photo under bright TL light make sure its plenty hazy you'll get that colour

 

[Ulisses4677]

No need for all that. It’s all in the process.

 

[Dgallo]

View attachment 847923
No need for all that. It’s all in the process.

I don’t think he was knocking you or atleast I didn’t read it that way, but high dryhop loads with agitation gives that “milky” haze look. Especially if using southern hemisphere hops with high polyphenol content. Beer looks great. That’s said, The Dirty Glass Mafia is going to be all over you here lol

 

[HolyGrail]

Which other beers where those?
I've had a few end up at 1.025+ but for my taste it's really too cloying, might have to balance that out with more hotside hops to make it drinkable, never tried.

Wish I had more extensive notes but I recently had two from Other Half (Gouda, Stack on stacks: Souther Hemisphere) that measured around 1.028. Omnipollo also had 2 other collabs. The one with Trillium (Really Big Bird) was around 1.038 and the one with Fidens, WeldWerks etc (Three times three) was probably around there too. I forgot to measure it but it was very sweet. No mention of lactose on the can but might be something similar. I'm just a bit confused as to why they would collab with these breweries only to make the beers so sweet.

 

[Ulisses4677]

I don’t think he was knocking you or atleast I didn’t read it that way, but high dryhop loads with agitation gives that “milky” haze look. Especially if using southern hemisphere hops with high polyphenol content. Beer looks great. That’s said, The Dirty Glass Mafia is going to be all over you here lol

I didn’t take it in that manner. I 100% agree with you.lol

 

[beervoid]

View attachment 847923
No need for all that. It’s all in the process.

Was indeed not knocking you, more pointing out that light plays a big role in the colour, I've had orange beers look yellow under TL