New England IPA "Northeast" style IPA

[beervoid]

Very aware

So you wrote it down correct? Depending on the water calculator you use, I'd expect it uses nacl

 

[secretlevel]

Na is sodium, NaCl is sodium chloride which is the most common form of salt. Aka table talt kosher salt, pure salt

I think @Dgallo is onto something. I generally really dig stouts with Sea salt incorporated in some way, it adds a certain pop to the flavor. So far I've had a wonderful Maple + Sea Salt stout and a BA stout with vanilla + sea salt. Both delicious.

 

[Dgallo]

So you wrote it down correct? Depending on the water calculator you use, I'd expect it uses nacl

Well when I provided my water chemistry in the original post I mistakenly wrote NaCl instead of Na.

That said, yes I adjust with kosher salt. I have higher ca in my base water, so to hit the Cl number I want, I use NaCl so that the Ca level doesn’t get to high when adding gypsum and CaCl

 

[Ulisses4677]

Just tapped my latest hazy View attachment 855456

Name: Sometimes maybe good, sometimes maybe Chit!

Grains
66% - proximity 2 row
30% - chit malt
4% - honey malt

Yeast: London Ale 3

OG: 1.079
FG: 1.020

Abv: 7.8%

Hops:
15 ibus from strata

Whirlpool @ 165*f
Freestyle Strata - 4 oz
Freestyle Citra t90 - 3 oz

Dryhop
Citra lupomax - 3 oz
freestyle Nelson 2 oz
Freestyle Peacherine - 9 oz

Water:
Ca: 91
Mg: 12
NaCl: 71
So4: 103
Cl: 175

Would you compare it to any of fidens beers. Very similar hop combo to a recent beer a had from them “staring into nothing”.

 

[Dgallo]

Would you compare it to any of fidens beers. Very similar hop combo to a recent beer a had from them “staring into nothing”.

I would say it’s similar to the character. Idt I can hit their mouthfeel exactly right, they def have something special there.

I brought it to a hb club meeting last night and one of the group members told me it taste just like fidens. He also mentioned that he was in Boston/surrounding and hit up trillium, vitamin sea, and widow maker and said my beer was better than anything he had from them. Took that as a big compliment

 

[Ulisses4677]

I would say it’s similar to the character. Idt I can hit their mouthfeel exactly right, they def have something special there.

I brought it to a hb club meeting last night and one of the group members told me it taste just like fidens. He also mentioned that he was in Boston/surrounding and hit up trillium, vitamin sea, and widow maker and said my beer was better than anything he had from them. Took that as a big compliment

That’s awesome. That fidens peacherine is killer.

 

[agentbud]

Just tapped my latest hazy View attachment 855456

Name: Sometimes maybe good, sometimes maybe Chit!

Grains
66% - proximity 2 row
30% - chit malt
4% - honey malt

Yeast: London Ale 3

OG: 1.079
FG: 1.020

Abv: 7.8%

Hops:
15 ibus from strata

Whirlpool @ 165*f
Freestyle Strata - 4 oz
Freestyle Citra t90 - 3 oz

Dryhop
Citra lupomax - 3 oz
freestyle Nelson 2 oz
Freestyle Peacherine - 9 oz

Water:
Ca: 91
Mg: 12
NaCl: 71
So4: 103
Cl: 175

I am not that familiar with Chit malt but I notice this hazy has no oats (malt or flaked). Does the Chit help with the mouthfeel like the oats normally do?

 

[Dgallo]

I am not that familiar with Chit malt but I notice this hazy has no oats (malt or flaked). Does the Chit help with the mouthfeel like the oats normally do?

Chit malt is another higher protein malted grain. More similar to malted wheat than malted oats, but it greatly helps with mouthfeel.

https://crispmalt.com/malts/chitmalt/

 

[Northern_Brewer]

Apropos of nothing, HBC586 has officially been christened Krush :

https://www.yakimachief.eu/commercial/hop-wire/HBC-586-krush

 

[wepeeler]

I think @Dgallo is onto something. I generally really dig stouts with Sea salt incorporated in some way, it adds a certain pop to the flavor. So far I've had a wonderful Maple + Sea Salt stout and a BA stout with vanilla + sea salt. Both delicious.

Well when I provided my water chemistry in the original post I mistakenly wrote NaCl instead of Na.

That said, yes I adjust with kosher salt. I have higher ca in my base water, so to hit the Cl number I want, I use NaCl so that the Ca level doesn’t get to high when adding gypsum and CaCl

I've been using Kosher salt for my Na adjustments for a few years now. Mainly because that's all we use for cooking. Not sure if it makes the difference, but it's certainly not hurting!

I need to try Chit malt again. I used it way back but have since stuck with White Wheat. Beer looks great @Dgallo!

 

[Dwaynehaze]

Apropos of nothing, HBC586 has officially been christened Krush :

https://www.yakimachief.eu/commercial/hop-wire/HBC-586-krush

I've been using Kosher salt for my Na adjustments for a few years now. Mainly because that's all we use for cooking. Not sure if it makes the difference, but it's certainly not hurting!

I need to try Chit malt again. I used it way back but have since stuck with White Wheat. Beer looks great @Dgallo!

Any idea where you can grab a bag of chit for not 100 dollars?

 

[wepeeler]

Any idea where you can grab a bag of chit for not 100 dollars?

Ritebrew has great prices: https://www.ritebrew.com/SearchResults.asp?Extensive_Search=Y&Search=chit&Submit.x=0&Submit.y=0

 

[Dwaynehaze]

Ritebrew has great prices: https://www.ritebrew.com/SearchResults.asp?Extensive_Search=Y&Search=chit&Submit.x=0&Submit.y=0

Frigging rad dude thanks. Couldn't only ever find it at like 3.50 a lb

 

[Dgallo]

Any idea where you can grab a bag of chit for not 100 dollars?

Great fermentations

 

[Dgallo]

I've been using Kosher salt for my Na adjustments for a few years now. Mainly because that's all we use for cooking. Not sure if it makes the difference, but it's certainly not hurting!

I need to try Chit malt again. I used it way back but have since stuck with White Wheat. Beer looks great @Dgallo!

thanks man. To the salt part, doesn’t necessarily matter if it’s kosher or not, but needs to be non-iodized.

 

[Northern_Brewer]

Any idea where you can grab a bag of chit for not 100 dollars?

How about a 25kg sack for US$27.30 + delivery? You didn't say which country it had to be in....

But just generally, both Crisp and Bairds do chit now so it may be worth talking to any suppliers who work with them to see if they can get it in as a special order even if it's not something they normally stock. Crisp did it as a special a few years ago but now have it in their main range, and Bairds have replaced their dextrin malt with chit, it's not clear how much has changed there.

 

[Dwaynehaze]

How about a 25kg sack for US$27.30 + delivery? You didn't say which country it had to be in....

But just generally, both Crisp and Bairds do chit now so it may be worth talking to any suppliers who work with them to see if they can get it in as a special order even if it's not something they normally stock. Crisp did it as a special a few years ago but now have it in their main range, and Bairds have replaced their dextrin malt with chit, it's not clear how much has changed there.

Sadly united states but thank you

 

[FringeDweller]

Does any recommend using beta-glucanase in the mash for the hazy's?

 

[Dgallo]

Does any recommend using beta-glucanase in the mash for the hazy's?

You’ll get less body and a drier beer using it, but there’s no reason you can’t

 

[LumberZach]

Any guesses on the hopping rate or final gravity of the new Brujos & Troon hazy? According to Sam during an interview, he said for his triple hazys he shoots for a final gravity of 1.016-1.018 and his hopping rate is 5-6lbs. per barrel. Troon's methods are a mystery, but I have a feeling Troon had some influence on this one.

 

[CascadesBrewer]

How often do you brew a Hazy IPA without Citra? I am asking because 1) I find that Citra adds that "bright" punch of flavor that elevates other hops, so I tend to use it in most of my Hazies and 2) I am low on Citra but I have a bunch of other hops I want to put to use (stuff like El Dorado, Mosaic, Idaho 7, BRU-1, HBC-586, Azacca, Centennial, Amarillo, Chinook, Columbus, and a few others). I am trying to come up with some hop combos to make a solid dent in my supply without ordering more hops. [I also have a stash of New Zealand hops that I picked up on a visit back in February, but I want to use those together in some specific NZ focused beers.]

Any combos of the above hops that you would recommend?

 

[bailey mountain brewer]

I'd use Columbus early, so in the boil for some ibus, then mosaic and Idaho7 the rest of the way, if you have any simcoe that'd go well also, imo. I used bru1 before and it wasn't my fav but I don't think I had the greatest quality. I am not familiar with hbc586 so I can't comment on that.

 

[Dgallo]

How often do you brew a Hazy IPA without Citra? I am asking because 1) I find that Citra adds that "bright" punch of flavor that elevates other hops, so I tend to use it in most of my Hazies and 2) I am low on Citra but I have a bunch of other hops I want to put to use (stuff like El Dorado, Mosaic, Idaho 7, BRU-1, HBC-586, Azacca, Centennial, Amarillo, Chinook, Columbus, and a few others). I am trying to come up with some hop combos to make a solid dent in my supply without ordering more hops. [I also have a stash of New Zealand hops that I picked up on a visit back in February, but I want to use those together in some specific NZ focused beers.]

Any combos of the above hops that you would recommend?

I tend to agree with you fully. Citra is and should be the most utilized hop for this style because it’s so versatile. You can crush a beer with it and have a very complex and bright single hop or you can use it as a supportive hop to elevate the others. 90% of my hazies have it in some form, but most of time I have some cryo or lupomax in the dryhop.

Mosaic is a strong second there but at the same time, it seems to be polarizing with some folks. Kinda like cilantro. You either love that **** or you can’t stand it.

Now to your direct question; (in no order what so ever)

1) Columbus hotside, then mosaic and Amarillo dryhop
2) Idaho 7 hotside, mosaic Amarillo dryhop
3) Columbus hotside, HBC 586 and mosaic dryhop
4) Idaho 7 hotside, mosaic and hbc586 dryhop
5) hbc586 hotside, el dorado, azacca and bru1 dryhop.

 

[Fergal]

A few years back I went on a mission of brewing ipas without the usual suspects to see what I could learn while trying to re-convince myself that homebrewing was actually saving me money! A few favourites arose: wai-iti, sultana, trident, eureka, centennial, idaho 7, nectaron, nelson... I'm based in Melbourne, Australia so might have easier access to SH hops but those usually brought the heat. That being said, citra & mosaic are popular for a reason and my hoppy beers always benefit from using them.

 

[aaronm13]

I watched that Fidens video on CB&B. While there's nothing really new for anyone who's been following this thread for years it's still nice to see it set out in that format. It's inspired me to have a go at a Jasper clone based on the grain percentages Steve gives out in the video. He still said in the video that their DIPAs finish around 1.016 but after having Jasper and a few others I still don't believe this. The body in those beers is huge for that low of a finishing gravity.

So I'm aiming to finish around 1.020/22. I managed to get the yeast strain Wyeast 1272, while not the BSI one they use, it seems to be the homebrew version of it. I've never used this strain before , is anyone familiar with it, any tips? Going to mash at 67C/152.6F. According to Beersmith this should get me to 1.021. I find Beersmith can predict a little on the low side but wondering should I go with 68C/154.4F.

One take away from the video that I'm going to try is carbonating. Steve says because these beers are so delicate they should be treated with care and do everything slow so I'm just going to set the gas at 10psi and leave it do it's thing over a week or two. I've been force carbing these beers and rocking the keg at the start which could be detrimental. Curious to see if this helps.

 

[Northern_Brewer]

I tend to agree with you fully. Citra is and should be the most utilized hop for this style because it’s so versatile. You can crush a beer with it and have a very complex and bright single hop or you can use it as a supportive hop to elevate the others. 90% of my hazies have it in some form, but most of time I have some cryo or lupomax in the dryhop.

Mosaic is a strong second there but at the same time, it seems to be polarizing with some folks. Kinda like cilantro. You either love that **** or you can’t stand it.

Just as a comment, long Covid has pushed me kind of the other way. Citra is now the hop I can't stand in large doses, as it just comes out as rotten pineapple, whereas Mosaic is less extreme but generally works pretty well for me (and I can actually get some aroma off it unlike a lot of the fancy hops).

5) hbc586

Gotta get used to calling it Krush!

 

[ihavenonickname]

@Dgallo are you getting these great results soft crashing and adding dry hops to fermenter? (On top of yeast, no transfer, No agitation?)

I’ve done a lot of transferring to DH keg and agitating and like those results but it would be nice to simplify a bit.

 

[TwitchellBrew]

How often do you brew a Hazy IPA without Citra? I am asking because 1) I find that Citra adds that "bright" punch of flavor that elevates other hops, so I tend to use it in most of my Hazies and 2) I am low on Citra but I have a bunch of other hops I want to put to use (stuff like El Dorado, Mosaic, Idaho 7, BRU-1, HBC-586, Azacca, Centennial, Amarillo, Chinook, Columbus, and a few others). I am trying to come up with some hop combos to make a solid dent in my supply without ordering more hops. [I also have a stash of New Zealand hops that I picked up on a visit back in February, but I want to use those together in some specific NZ focused beers.]

Any combos of the above hops that you would recommend?

I brew Hazies without citra fairly often (so does Hill farmstead btw). If you want to use those NZ hops: I’ve done Waimea, Nelson, Motueka and it was awesome. From the list: I think Idaho 7 hot side with a dry hop of Mosaic, el dorado, and a bit more Idaho 7 ( i like this hop in whirlpool and dry hop) would be very nice.

 

[bailey mountain brewer]

Well my trip to Albany is off to a fantastic start, last night at fidens the sapwood guys were in town doing free tastings, ummm yes please, and Steve was there to hang out with them. I'm on the right my wife is on the left. Y'all should know the rest.
Cheers

 

[CascadesBrewer]

I brew Hazies without citra fairly often (so does Hill farmstead btw). If you want to use those NZ hops: I’ve done Waimea, Nelson, Motueka and it was awesome. From the list: I think Idaho 7 hot side with a dry hop of Mosaic, el dorado, and a bit more Idaho 7 ( i like this hop in whirlpool and dry hop) would be very nice.

I got a beer in the fermenter now going with Imperial Juice. I went with 1 oz Idaho-7 at 5 min, 2 oz Idaho-7 and 2 oz Mosaic in the Whirlpool. I was planning on Mosaic, El Dorado and BRU-1 in the dry hop (but swapping in some Idaho-7 is not a bad idea either).