New England IPA "Northeast" style IPA

[ihavenonickname]

@FringeDweller your plan sounds great as is. It’s amazing how simple you can make it seem.

 

[TBryerton]

Fidens and maltodextrin that would be opposite of what they claim to want to finish at, from memory 1.016, has anyone ever degassed some fiden's DIPA's?
Had Eugene's Axe a while back it was phenomenal, probably best citra/galaxy I had in a long while.

They claim they target 1.016? I don’t believe I’ve ever measured their beer but I would be shocked if they were under 1.020. I would have guess even higher. I’ve had 1 or 2 that I would’ve guessed closer to 1.030, but certainly not the norm.

 

[Dgallo]

Brewing a single hazy next weekend;

Grains;
65% 2 row (proximity malts)
32% chit malt
3% honey malt

Mash;
Step 1: 148*f 40
Step 2: 160*f 30
Mash out 171*f 10 mins
Og: 1.075
FG: 1.018
Abv: 7.4

Yeast:
London ale III

Hops;
Citra
Sultana
Peacherine

Schedule;
hotside - 1:1 citra/ sultana
Dryhop - 3:1:1 peacherine/citra/sultana @ 4lb/bbl

 

[aaronm13]

Planning a Hazy with A24 yeast after reading the majority of this theard. What fermentation temps do you guys recommended. On a different thread it's recommended to pitch A24 at 68f let it rise to 74f, then for cool crash bring it down to 55f, drop yeast then dry hop? The question is what are your best temps for fermentation with A24 and cool crash\dry hop temps?

2 row 50%
Malted Oats 30%
Spelt 20%

Citra & nelson 1oz per gallon whirlpool
Citra & nelson 2oz per gallon dry hop

I also have a fermzila with the hop bong for CO2 pressurized dry hops

I pitch at 65 and let free rise to 68/69. Hold it there for a day or two then heat/free rise to 73 till it's done. Used this strain twice now and it's a beast, it nearly finishes in 48 hours.

 

[Mjpetrag]

Brewing a single hazy next weekend;

Grains;
65% 2 row (proximity malts)
32% chit malt
3% honey malt

Mash;
Step 1: 148*f 40
Step 2: 160*f 30
Mash out 171*f 10 mins
Og: 1.075
FG: 1.018
Abv: 7.4

Yeast:
London ale III

Hops;
Citra
Sultana
Peacherine

Schedule;
hotside - 1:1 citra/ sultana
Dryhop - 3:1:1 peacherine/citra/sultana @ 4lb/bbl

Where did you get Peacharine?

 

[Dgallo]

Where did you get Peacharine?

Industry friend. Freestyle hops

 

[agentbud]

Brewing a single hazy next weekend;

Grains;
65% 2 row (proximity malts)
32% chit malt
3% honey malt

Mash;
Step 1: 148*f 40
Step 2: 160*f 30
Mash out 171*f 10 mins
Og: 1.075
FG: 1.018
Abv: 7.4

Yeast:
London ale III

Hops;
Citra
Sultana
Peacherine

Schedule;
hotside - 1:1 citra/ sultana
Dryhop - 3:1:1 peacherine/citra/sultana @ 4lb/bbl

I've some, but not alot, of experience with multi-step mashes. Can you explain a little bit the rationale for your 2-step mash at those temps for a hazy?
Thanks!

 

[Dgallo]

I've some, but not alot, of experience with multi-step mashes. Can you explain a little bit the rationale for your 2-step mash at those temps for a hazy?
Thanks!

Just to give me better control over my FG. I know I’ll get the fermentability I’m looking for while still getting the body that I want. Step mashing can help you become more consistent and efficient, especially when using adjuncts. Some benefits to head retention as well

 

[Mjpetrag]

Industry friend. Freestyle hops

Awesome. Can’t wait to hear how it turns out.

 

[BongoYodeler]

Just had given me better control over my FG. I know I’ll get the ferment ability I’m looking for while still getting the body that I want. Allows your to be more consistent and efficient especially when using adjuncts

I haven't tried it but I would imaging it's not too easy to do with biab and a gas burner.

 

[InspectorJon]

I haven't tried it but I would imaging it's not too easy to do with biab and a gas burner.

I’ve done it three ways. 1) Hold back sparge water and bring it to a boil on a second heat source. Add it to raise the mash temp at the appropriate time. Brewers Friend has a calculator for this. It under estimates the amount of hot water I need to add. 2) Lift the bag and heat the wort. 3) Heat the wort with the bag in and do a lot of stirring.

Number 1 is probably the safest for the enzymes.

 

[BongoYodeler]

I’ve done it three ways. 1) Hold back sparge water and bring it to a boil on a second heat source. Add it to raise the mash temp at the appropriate time. Brewers Friend has a calculator for this. It under estimates the amount of hot water I need to add. 2) Lift the bag and heat the wort. 3) Heat the wort with the bag in and do a lot of stirring.

Number 1 is probably the safest for the enzymes.

Thanks. I've thought about it in the past but I haven't tried it. If I ever want to give it a try I think I would likely do something like this:

Lift the bag a foot or two and let it hang there, still submerged in the wort but off the bottom of the kettle, (I use a ratcheting pulley so that part is easy.)

Light the burner and heat to desired temperature and try to hold there.

Repeat for all rests.

Maintaining the desired temperature would be the toughest part, probably several cycles of burner on/off.

Since I enjoy the simplicity of biab I think it's unlikely I will ever explore step mashing, but who knows.

 

[beervoid]

They claim they target 1.016? I don’t believe I’ve ever measured their beer but I would be shocked if they were under 1.020. I would have guess even higher. I’ve had 1 or 2 that I would’ve guessed closer to 1.030, but certainly not the norm.

There is the podcast with green cheek and nort park where Steve states aiming to end at 1.016 and their recipe of Jasper also has a low fg.

 

[LumberZach]

There is the podcast with green cheek and nort park where Steve states aiming to end at 1.016 and their recipe of Jasper also has a low fg.

I've had a fair number of Fidens beers and their mouthfeel is so full and thick. They have to be using malto or something to achieve that mouthfeel while still coming in under 1.020. I've been trying to achieve that kind of mouthfeel with my hazies, but can't get there.

 

[FringeDweller]

Craft Beer and Brewing released Fiden's instructional video:

 

[Mjpetrag]

Thanks. I've thought about it in the past but I haven't tried it. If I ever want to give it a try I think I would likely do something like this:

Lift the bag a foot or two and let it hang there, still submerged in the wort but off the bottom of the kettle, (I use a ratcheting pulley so that part is easy.)

Light the burner and heat to desired temperature and try to hold there.

Repeat for all rests.

Maintaining the desired temperature would be the toughest part, probably several cycles of burner on/off.

Since I enjoy the simplicity of biab I think it's unlikely I will ever explore step mashing, but who knows.

I recirc my mash with a pump and a false bottom and step mash by turning the burner on when needed. The one thing to note is that if you don’t have a high enough circ flow rate with the burner on, you will get hot spots in your grains. It is not hard to have the bottom part of your mash around 170 F while the top is at 150 or so with the burner on

I think your idea is the right way to go, but I recommend pulling the bag completely out of the mash water until it gets to the temp you want, then turn the burner off and lower the bag back in. And then stir the grains

 

[CascadesBrewer]

Craft Beer and Brewing released Fiden's instructional video:

Anybody have feedback on the quality of their video courses? Are they more in-depth than what I can already find on their podcast or other free sources? I see this one costs $30 alone. One of these years I will have to pay the $100 for an All-Access subscription and binge watch courses for the year. I already subscribe at the $50 level, so an extra $50 is not too bad.

 

[BongoYodeler]

I recirc my mash with a pump and a false bottom and step mash by turning the burner on when needed. The one thing to note is that if you don’t have a high enough circ flow rate with the burner on, you will get hot spots in your grains. It is not hard to have the bottom part of your mash around 170 F while the top is at 150 or so with the burner on

I think your idea is the right way to go, but I recommend pulling the bag completely out of the mash water until it gets to the temp you want, then turn the burner off and lower the bag back in. And then stir the grains

Thanks, that makes sense.

 

[aaronm13]

I've had a fair number of Fidens beers and their mouthfeel is so full and thick. They have to be using malto or something to achieve that mouthfeel while still coming in under 1.020. I've been trying to achieve that kind of mouthfeel with my hazies, but can't get there.

I had Jasper for the first time over the weekend, what an incredible beer. The mouthfeel is huge, so think and full but not sweet at all. Would love to know how they're getting this with a FG of 1.015/16 as reported and no maltodextrin.

 

[DrGMG]

Brewing a single hazy next weekend;

Grains;
65% 2 row (proximity malts)
32% chit malt
3% honey malt

Mash;
Step 1: 148*f 40
Step 2: 160*f 30
Mash out 171*f 10 mins
Og: 1.075
FG: 1.018
Abv: 7.4

Yeast:
London ale III

Hops;
Citra
Sultana
Peacherine

Schedule;
hotside - 1:1 citra/ sultana
Dryhop - 3:1:1 peacherine/citra/sultana @ 4lb/bbl

Where did you get the Peacherine

 

[Dgallo]

Where did you get the Peacherine

a friend of mine

 

[DrGMG]

a friend of mine

Nice

 

[Ulisses4677]

.

 

[InspectorJon]

I recommend pulling the bag completely out of the mash water until it gets to the temp you want, then turn the burner off and lower the bag back in.

If you mash is at say 146 and you pull the bag out and heat the wort to say 160, when you put the 146 or less grain back in, it will cool the wort down. You might want to heat a bit higher than the step you want if you take the grain out while heating.

 

[FringeDweller]

Anybody have feedback on the quality of their video courses? Are they more in-depth than what I can already find on their podcast or other free sources? I see this one costs $30 alone. One of these years I will have to pay the $100 for an All-Access subscription and binge watch courses for the year. I already subscribe at the $50 level, so an extra $50 is not too bad.

It was a great course he goes over their IPA recipe and how they brew it on their equipment. Interestingly it's a different recipe than the one for Jasper that's also on Craft Beer and Brewing. He mentions water profile and even yeast. Hope that helps. And I also just watched Pferm's on international/adjunkt lagers and don't forget the 2 from Bierstadt !

 

[NH81!]

Anybody have feedback on the quality of their video courses? Are they more in-depth than what I can already find on their podcast or other free sources? I see this one costs $30 alone. One of these years I will have to pay the $100 for an All-Access subscription and binge watch courses for the year. I already subscribe at the $50 level, so an extra $50 is not too bad.

I had a free trail some time back and watched the video course with the head brewer from Cellarmaker and it was very in depth, with different parts of the brewing process having its on segment, also a breakdown of a couple of their recipes broken down to the home brewing level

 

[aaronm13]

Typical, I just let my subscription expire as I didn't feel I was getting much use out of it. I think I'll have to sign back up again as I really want to see this video.

 

[Dgallo]

Typical, I just let my subscription expire as I didn't feel I was getting much use out of it. I think I'll have to sign back up again as I really want to see this video.

To be honest, if you follow the best practices in this thisead I’m sure you’re already doing everything right. Just remember the availability of hops they have, I mean they literally get hop farms reaching out to them and giving them free hops to see what fidens think so that fidens will make a beer with their hops and note the hops are from their farm

 

[balrog]

they literally get hop farms reaching out to them

You mean...that...they won't do that with us homebrewers?

 

[secretlevel]

Was a long time contributor to this thread. Started homebrewing in 2016 and spent countless hours on this site. From 2019-2021 I brewed one beer 40 or so times with plenty of info I’d gleaned from threads like this. The goal was to try to brew something lowish in ABV that punched well above its weight. Opened my brewery in September 2021 and this is our house beer. Available all the time and all around town. We brew it once a week at times when we’re busy. We have some dumb liquor laws here in UT so max ABV on draft can only be 5%. Sounds weird but I’ve actually grown to really appreciate it.

Anyways this beer is called Dopo and it recently just scored a 95 in the latest Craft Beer and Brewing summer IPA issue. The print edition didn’t include any notes on it but the online version did. It was tied for highest score in the “session IPA” category. I hate the term Session IPA so we call these beers L IPAs (pronounced Lie P A) cause a 5% IPA is a lie. Thought I’d give everyone very detailed recipe on exactly how we brew this beer. We brew a few versions with different hops so substitute your favorite hop combo as you see. We change the hops up on this beer all the time but this is what we submitted back in March.

If you love hops and hop saturation but want something a little lower in ABV I think you’ll really appreciate this.

OG 13p
FG 3.6p
5% ABV

Water Profile
Ca 100ppm
We use 2:1 CaCl to CaSo4 by weight to hit this target Ca amount using RO water. We do equal additions of salts to the mash and then with 10 minutes left in the boil. We also add NaCl at 10 minutes left in the boil targeting 50ppm Na.

Grain Bill:
2row Base Malt
20% Simpsons Golden Promise
7% Carafoam
2% Simpsons Caramalt
Acid as you see fit to hit 5.4 mash pH with the above salts
- We’ve started using a localish base malt called Mountain Malt. We were Rahr 2 row forever but this new malt has better extract and a slightly sweeter profile.

Mash

45 minutes at 155
20 minutes at 162
Mash out at 168

Recirc until as clear as possible

Boil for 90. Target 5.4 start of boil pH

- we are at almost 7000 ft in elevation so we have to boil longer due to our boil temp being 201. 60 minutes might be fine at sea level.

Hop additions

60 minutes
Simcoe for 14 IBUs
10 minutes
Nelson for 8 IBUs
WP -180/185
3/4lb / bbl
Nelson, Simcoe 3:1

Citric/Lactic Acid blend at 5min target 5.0 KO pH with whirlfloc addition.

Yeast: VT Ale. We use something i banked when I was a homebrewer. Closest thing is Bootleg Classic New England.

Pitch at 64 with ALDC & Zinc
target .75mil/ml/*plato
Aerate at 16ppm o2
Ferment at 66 for 2-3 days. Set to 70 when gravity hits 5p. Give 2 days at terminal then cool to 58 for 18-24 hour. Harvest yeast

Dry Hop at 2.5lbs/bbl
60:40 Mosaic:Nelson
Rouse from racking arm the next day to break up hop rafts on top.

Start slowly cooling after 48 hours on hops and dumping hops as often as you can.

Carbonate to 2.62 volumes.

The boil additions are key as is the NaCl and rest at 162.

We make a version with Nectaron, Nelson, Riwaka called Laser Kiwi and one with 586, Citra, Idaho7, and a dab of 1019 called Divi. We’ll substitute malted oats for the Carafoam sometimes or use NA pils as a base instead of 2row, or some Carahell instead of Caramalt but percentages are generally always the same.

Lots of details and clearly you have to have the gear to do everything but I know lots of folks on here do as I did when I was homebrewing.

Enjoy

Hell yes brother, good to see you doing well! I saw Dopo in CB&B and immediately thought of you! It's awesome to see the recipe. I know you're allowed to do cans of higher ABV stuff, would you just scale this recipe for those?

I've been loving Bootleg's New England, such a great yeast. Can't get enough of it.