New England IPA "Northeast" style IPA

[Dog House Brew]

It gives some really nice peachie character. It also has a lot of survivables, a high oil content, and is relatively low in cohumulone so it tends to work great hotside.

Well stated

 

[synonymous18]

I make one called Bring Da Ruckus that’s strata Nelson

Tell us more… I’d love to try this combo in a WC

 

[Dgallo]

Tell us more… I’d love to try this combo in a WC

Here’s the link to my post in the New West Coast thread that provides the recipe (I don’t want to hijack this thread)

https://www.homebrewtalk.com/threads/the-new-west-coast-ipa.704268/page-9#post-10320373

 

[tracer bullet]

Have you guys found that spelt tends to crank up the pH? I was looking at a recipe with it and noticed that the calculator (Mash Made Easy) had it taking things pretty high. White wheat seems to do the same. If they're related, it makes sense, but both ingredients are somewhat new to me - I'm usually making more English-y ales. I frequently add some 10% phosphoric acid to lower mash pH towards 5.4, up to 10ml recipe dependent. Looks like a NEIPA with spelt or white wheat or both has me closer to like 30ml of 10% acid. Just checking that makes sense or if you guys use even more.

 

[Dgallo]

Have you guys found that spelt tends to crank up the pH? I was looking at a recipe with it and noticed that the calculator (Mash Made Easy) had it taking things pretty high. White wheat seems to do the same. If they're related, it makes sense, but both ingredients are somewhat new to me - I'm usually making more English-y ales. I frequently add some 10% phosphoric acid to lower mash pH towards 5.4, up to 10ml recipe dependent. Looks like a NEIPA with spelt or white wheat or both has me closer to like 30ml of 10% acid. Just checking that makes sense or if you guys use even more.

Spelt doesn’t change my ph any different than a normal pale malt would. That said I brew with my tap which is 128 bicarbonate. So pale malt doesn’t really do anything lol

All this said. Malt should never raise a ph, will always drop the ph of the mash water

 

[tracer bullet]

Malt should never raise a ph, will always drop the ph of the mash water

True, I guess I meant in relative terms, if spelt didn't lower it as much as other malts, effectively ending higher than I might normally.

 

[Dgallo]

True, I guess I meant in relative terms, if spelt didn't lower it as much as other malts, effectively ending higher than I might normal

Yeah. I can’t say this with any science to back me but I can’t imagine spelt having a noticeable difference in terms of ph where using 20 - 30% of it in the grain bill would cause you to use a substantially different amount of acid to hit your target ph.

Again no science here, but I’ve used it quite often and may acid addition are pretty identical for my IPAs and pal ales in general. The only difference in my additions tends to be due total size of the grain bill

 

[Dgallo]

Final decision made will be brewed this weekend


Hazy double
70% - 2row
15% - spelt
15% - malted oats
OG - 1.085
FG: - 1.022

Hotside
2:1 citra /rakau

Dryhop
1:2:1 citra cryo/ rakau / freestyle Nelson

 

[BongoYodeler]

Final decision made will be brewed this weekend


Hazy double
70% - 2row
15% - spelt
15% - malted oats
OG - 1.085
FG: - 1.022

Hotside
2:1 citra /rakau

Dryhop
1:2:1 citra cryo/ rakau / freestyle Nelson

Looking forward to reading about this one. I'm planning a similar grain bill on an upcoming brew - 70% 2-row, 17.5% spelt, 11.5% malted oats, and 1% honey malt. Thinking of hopping with Citra and Nectaron, but may also add Superdelic as well, but not definite yet. Still working this one out in my head and in Beersmith.

 

[Shenanigans]

Final decision made will be brewed this weekend


Hazy double
70% - 2row
15% - spelt
15% - malted oats
OG - 1.085
FG: - 1.022

Hotside
2:1 citra /rakau

Dryhop
1:2:1 citra cryo/ rakau / freestyle Nelson

Interesting, want to brew a NEIPA soon but still deciding on which hops.
I have 1/2# of 2022 Raku leaf hops.
Might be an option.
I also have 2022 Nelson leaf and Citra 90 pellets so I guess the ratio should be 1:1:1 on the dry hop then.
Would be a single not a double, with about a 7oz total dry hop

 

[Ulisses4677]

Final decision made will be brewed this weekend


Hazy double
70% - 2row
15% - spelt
15% - malted oats
OG - 1.085
FG: - 1.022

Hotside
2:1 citra /rakau

Dryhop
1:2:1 citra cryo/ rakau / freestyle Nelson

Brewed almost an identical recipe yesterday.
67% rahr 2row
33% flaked oats
Didn’t hit Og but close enough
OG 1.085
Final 1.023
Hot side : rakau @ 30 min for 6 ibu : rakau @ 15 min for 8 ibu : WP rakau for 20 ibus
Dry hop 1 rakau, citra 3:1
Dry hop 2 citra Cryo , rakau, nz cascade
Fermented @ 70F with wyeast 1272

 

[Dgallo]

Brewed almost an identical recipe yesterday.
67% rahr 2row
33% flaked oats
Didn’t hit Og but close enough
OG 1.085
Final 1.023
Hot side : rakau @ 30 min for 6 ibu : rakau @ 15 min for 8 ibu : WP rakau for 20 ibus
Dry hop 1 rakau, citra 3:1
Dry hop 2 citra Cryo , rakau, nz cascade
Fermented @ 70F with wyeast 1272

Nice man! Sounds like it should be great.

 

[Ulisses4677]

Nice man! Sounds like it should be great.

Thanks man. My last batch turned out great.

 

[Northern_Brewer]

Nice paper on the chemistry that makes beer and wine taste different :
https://pubs.acs.org/doi/10.1021/acs.jafc.4c06838
A comprehensive literature survey returned 14 845 concentration values obtained from 160 beer and 904 wine samples, covering 42 basic beer and 42 basic wine odorants, among which 40 were common to both beverages. Based on mean concentrations and a comparison with threshold data, 29 beer and 32 wine odorants were finally selected to build aroma base models that reflected the basic olfactory difference between beer and wine. Orthonasal concentration leveling tests applied to groups of odorants with similar odor characteristics finally revealed the crucial role of fruity smelling compounds. When 11 fruity compounds, predominantly esters, in the beer aroma base model were adjusted to the respective concentration levels in the wine aroma base model, the sensory panel no longer described the sample as beer-like but as wine-like.

This is another fun paper from TUB and Sao Paulo about how eg soluble protein in different barley varieties may have unpredictable relationships with FAN, barley polyphenols and even the types of protein. So barley variety may have an effect, albeit of the order of 20-30%, on things we care about like haze and hop utilisation, although it's worth emphasising this is early days and most people here probably don't have access to malt made from Solist and Liga barley to test the differences....
https://pubs.acs.org/doi/full/10.1021/acs.jafc.4c04396
A persistent challenge in brewing is the efficient utilization of hop bitter acids, with about 50% of these compounds precipitating with trub during wort boiling. This study aims to uncover the correlation between the barley cultivar proteome and hop bitter acid utilization during wort boiling. Therefore, comparative experiments were conducted using two cultivars, Liga and Solist, with varying proteomes to identify specific proteins’ role in hop bitter acids precipitation. High-performance liquid chromatography (HPLC) was used to measure hop bitter acid content, while liquid chromatography-tandem mass spectrometry (LC-MS/MS) was used to quantify and identify proteins. The 107 protein groups, particularly enzymes linked to barley metabolic defense mechanisms, exhibited significant differences between the two cultivars. Results revealed significantly lower α- and iso-α-acid content in wort produced from the barley cultivar Liga.

 

[aaronm13]

Is Krush a good hot side hop to use in the whirlpool or better to keep it in the dry hop? Trying to plan my hop schedule for this weekends brew. Going with Krush, Citra and Mosaic. Thinking Citra/Mosaic 2:1 hotside and then in the dry hop Citra 6oz, Krush 4oz and Mosaic 2oz. Do these amounts look ok? Never tried Krush so not sure how potent it is but would like it to be noticeable. Still might up these amounts and add Krush hot side too, still working on it.

 

[Ulisses4677]

 

[Ulisses4677]

I hope this helps.

 

[aaronm13]

I hope this helps.

Thanks, looks a great candidate for hot side so. I must save that graph as I only have an older version of it.

 

[CascadesBrewer]

<chart>

Thanks. I have not see this version with New Zealand varieties included.

It looks like Krush (aka HBC 586) is toward the top of the list. I have a pack of HBC 586 that I need to put to use.

Ekuanot is a hop I don't hear much about these days.

 

[Ulisses4677]

Thanks. I have not see this version with New Zealand varieties included.

It looks like Krush (aka HBC 586) is toward the top of the list. I have a pack of HBC 586 that I need to put to use.

Ekuanot is a hop I don't hear much about these days.

ekuanot is a great hot side hop but it can be very over powering in the dry hop if you ever use it keep it under 20%. Very high in cohumulone. I treat it like all Australian hops or American c hops aside from citra of course.

 

[BongoYodeler]

ekuanot is a great hot side hop but it can be very over powering in the dry hop if you ever use it keep it under 20%. Very high in cohumulone. I treat it like all Australian hops or American c hops aside from citra of course.

Interesting. I've got two YVH 4oz bags of Ekuanot hop hash. Also two same size bags of Citra hop hash. I've been trying to figure out how best to use them. How would these be in a whirlpool/hopstand instead of DH?

 

[Dgallo]

Interesting. I've got two YVH 4oz bags of Ekuanot hop hash. Also two same size bags of Citra hop hash. I've been trying to figure out how best to use them. How would these be in a whirlpool/hopstand instead of DH?

I’d personally would use the Ekaunot hotside, whirlpool or dip hopping.

For the citra, my question is how hard is it? I’ve had loose and sticky hop hash and I’ve had hard as a rock hop hash. If it soft just dryhop with it. If it’s hard as a rock, I’ve had success running it through the blender and add it in with your dryhop

 

[BongoYodeler]

I’d personally would use the Ekaunot hotside, whirlpool or dip hopping.

For the citra, my question is how hard is it? I’ve have loose and sticky hop hash and I’ve had hard as a rock hop hash. If it soft just dryhop with it. If it’s hard as a rock, I’ve had success running it through the blender and add it in with your dryhop

Thanks. I'm not actually sure, I threw all four packs in the freezer the day they arrived. I suppose I could pull them out of the freezer and take a look, (actually a feel).

 

[Ulisses4677]

I’d personally would use the Ekaunot hotside, whirlpool or dip hopping.

For the citra, my question is how hard is it? I’ve have loose and sticky hop hash and I’ve had hard as a rock hop hash. If it soft just dryhop with it. If it’s hard as a rock, I’ve had success running it through the blender and add it in with your dryhop

I would personally make a west coast ipa.

 

[Dgallo]

I would personally make a west coast ipa.

Def works there too. Have you used hop hash before? Really cool character with it

 

[Ulisses4677]

Def works there too. Have you used hop hash before? Really cool character with it

Yes a while back I brewed a Nelson, mosaic double ipa with mosaic hash in my final dh. It’s pretty awesome. I just don’t buy hops from yvh very often to use it.

 

[Dgallo]

Sharing this in a few threads today so you may see it more than once. If your someone who really enjoys dank hops (like me) this is the lot for you. Very dank cannabis forward with a nice citrus undertone, but it has no allium notes (no oniony character). It’s also only $6.99/lb right now.

Just thought I’d share. Lot info in the top left of label

 

[Ulisses4677]

Sharing this in a few threads today so you may see it more than once. If your someone who really enjoys dank hops (like me) this is the lot for you. Very dank cannabis forward with a nice citrus undertone, but it has no allium notes (no oniony character). It’s also only $6.99/lb right now.

Just thought I’d share. Lot info in the top left of label View attachment 862590

Love me some Hopalliance hops. I like that they provide lot number.

 

[aaronm13]

Sharing this in a few threads today so you may see it more than once. If your someone who really enjoys dank hops (like me) this is the lot for you. Very dank cannabis forward with a nice citrus undertone, but it has no allium notes (no oniony character). It’s also only $6.99/lb right now.

Just thought I’d share. Lot info in the top left of label View attachment 862590

What's the quality like of their hops compared to YVH, especially NZ hops as I don't find Yakima's to be anything special? They've some great prices by the lb.

 

[Dgallo]

What's the quality like of their hops compared to YVH, especially NZ hops as I don't find Yakima's to be anything special? They've some great prices by the lb.

Really depends. I think Yakima valley is more consistent and definitely better on some varieties. That said hop alliance is pretty solid and they give hop lot specific data for you the hsi which is great and there are times you get stupid good quality lol