New England IPA "Northeast" style IPA

[jordanfrenzy]

I don’t personally use golden promise because I don’t think the increased cost over rahr 2 row is worth it but I will say I never experienced a booziness from using it, maybe a slight sweetness kinda how floor malted Pilsner comes across but everyone palate is different

Idk if you’re local to fidens then too but I’m like 5 mins for their new tap room and have gotten to know Steve enough to share my hb with him and chat beer. I’m pretty confident in the first jasper recipe the author messed up and wrote golden promise instead of golden naked oats

Finally found the interview. Steve says he used a bit of it at first in all of their beers then stopped because he didn't like the color.

That was what made me think the recipe floating around was probably correct (at the time). I also think I've heard him say only 2 Row/Flaked Oats/Chit for Jasper now and a lot of their beers too, but dunno how to explain the SRM.

I'm in Denver... unfortunately don't think the hazy scene is on par with the Northeast or Cali. The only Fidens I've had was a Fidens/Cerebral collab that was really nice. I'm thinking about trying to get a trade going on the Fidens FB group soon.

 

[Ulisses4677]

Finally found the interview. Steve says he used a bit of it at first in all of their beers then stopped because he didn't like the color.

That was what made me think the recipe floating around was probably correct (at the time). I also think I've heard him say only 2 Row/Flaked Oats/Chit for Jasper now and a lot of their beers too, but dunno how to explain the SRM.

I'm in Denver... unfortunately don't think the hazy scene is on par with the Northeast or Cali. The only Fidens I've had was a Fidens/Cerebral collab that was really nice. I'm thinking about trying to get a trade going on the Fidens FB group soon.

Lyric brewing makes great ipas out of Denver.

 

[Ulisses4677]

The only Troon beer that has lived up to the hype. Straight Nelson bomb.

 

[Dgallo]

View attachment 865485
The only Troon beer that has lived up to the hype. Straight Nelson bomb.

They are award fare to much hype for beers it takes 2 months to drink without vegetative hopburn

 

[Ulisses4677]

They are award fare to much hype for beers it takes 2 months to drink without vegetative hopburn

Yeah I had this from October .. remind me of electric brewing. They’re very heavy on the chloride, beer is super chalky.

 

[Dgallo]

Yeah I had this from October .. remind me of electric brewing. They’re very heavy on the chloride, beer is super chalky.

I def think they are good brewery but I genuinely think the reason the got so hyped up is because they are a 2 bbl and nj really wanted a hype brewery lol

 

[DevilsCups]

What kind of hop volumes are we kicking around lately for ~5.6% NEPA's?

 

[Dgallo]

What kind of hop volumes are we kicking around lately for ~5.6% NEPA's?

I would probably use 1.5-2 oz of hops between 20 and then 5 minutes for 20 ibus. The whirlpool at 2lb/bbl or roughly 1oz/gal and then dryhop at 3-4lb/bbl or roughly 2oz/gallon.

 

[beervoid]

I would probably use 1.5-2 oz of hops between 20 and then 5 minutes for 20 ibus. The whirlpool at 2lb/bbl or roughly 1oz/gal and then whirlpool a 3-4lb/bbl or roughly 2oz/gallon.

seems pretty heavy for a pale ale?

 

[LCBA]

seems pretty heavy for a pale ale?

This was a recommendation for a NEIPA.

 

[Dgallo]

seems pretty heavy for a pale ale?

I didn’t realize he asked for a pale ale recipe in an ipa thread. Nothing wrong with it but I just assumed it was for a 5.6 ipa. Still, that’s where I would be for a 6% hazy ipa.

It’s pretty much the US Standard of pros I know. 3-4lb/bbl dryhop for singles,4-5lb/bbl for doubles, 5-6lb/bbl triples.

 

[Ulisses4677]

I didn’t realize he asked for a pale ale recipe in an ipa thread. Nothing wrong with it but I just assumed it was for a 5.6 ipa. Still, that’s where I would be for a 6% hazy ipa.

It’s pretty much the US Standard of pros I know. 3-4lb/bbl dryhop for singles,4-5lb/bbl for doubles, 5-6lb/bbl triples.

I concur..

 

[tdf]

I concur..

Agreed, this is pretty much where my 5.5% hazy I brewed a couple days ago is:

 

[beervoid]

I think it's depends also on what you are aiming for.
Me personally, I like my Pale Ale's NOT so super hoppy saturated and model them more towards drinkability.
I think half a pound hot side and 2lbs per barrel dryhop is more then enough. You can even go lower.

 

[DevilsCups]

I actually think that's more in line for a modern pale. I just made this most recent one with 6oz whirlpool and 8oz dry-hop. I still feel like I'm going to be disappointed. We'll see this week.

I say "modern" meaning "en vogue" lol

 

[jdubdvdt]

This was from my NEDIPA which is based off Omega's NE DIPA. I have never made one before, nor do I get too crazy with this style. I hope it is sufficient, but given some of the information in this thread I think it might be underhopped. Actually dry hopped on day 3 and day 8. Today is day 9. Thinking I will cold crash the beer on day 14. Thoughts?

 

[beervoid]

I actually think that's more in line for a modern pale. I just made this most recent one with 6oz whirlpool and 8oz dry-hop. I still feel like I'm going to be disappointed. We'll see this week.

I say "modern" meaning "en vogue" lol

It's all about balance, the FG, the maltbill will support only so much hops till it becomes overhopped imho, at that point you are just wasting hops.
Even the higher abv ones can be great with lower hop amounts, it's just a very different drinking experience. I always go full out with my DIPA's they seem to drink much more juicy with a big hop load then anything below 8%

 

[Shenanigans]

It's all about balance, the FG, the maltbill will support only so much hops till it becomes overhopped imho, at that point you are just wasting hops.
Even the higher abv ones can be great with lower hop amounts, it's just a very different drinking experience. I always go full out with my DIPA's they seem to drink much more juicy with a big hop load then anything below 8%

That can be related to perceived sweetness from the increased alcohol.

From here:

https://beerandbrewing.com/dictiona...an seem,will enhance perceptions of sweetness.

"The sensation of sweetness is more complex than the presence of sugar itself, because other compounds can trigger sensations of sweetness. Alcohol, for example, can seem sweet; stronger beers may seem to be sweet at first, even when residual sugar content is low. Various esters, which the olfactory system will sense as fruity aromatics, will enhance perceptions of sweetness. The brain can combine sensations of actual sugar, alcohol, and esters into a single complex impression of sweetness. Unlike other types of sweetness, actual residual sugar lingers on the palate after beer is swallowed."

 

[Dgallo]

That can be related to perceived sweetness from the increased alcohol.

From here:

https://beerandbrewing.com/dictionary/ZIMcEN28oo/#:~:text=Alcohol, for example, can seem,will enhance perceptions of sweetness.

"The sensation of sweetness is more complex than the presence of sugar itself, because other compounds can trigger sensations of sweetness. Alcohol, for example, can seem sweet; stronger beers may seem to be sweet at first, even when residual sugar content is low. Various esters, which the olfactory system will sense as fruity aromatics, will enhance perceptions of sweetness. The brain can combine sensations of actual sugar, alcohol, and esters into a single complex impression of sweetness. Unlike other types of sweetness, actual residual sugar lingers on the palate after beer is swallowed."

This is the same reason why some of the best hazy producers’ target lower FGs on their triple ipas verses singles or double—as the alcohol brings an increased mouthfeel and perceived sweetness.

 

[bailey mountain brewer]

Well it's been a while since I had this happen, I brew 15 gallon batches and a hazy batch usually goes quick around here, I just swapped my last (3rd) keg into my main keezer last week, it's been in my "on deck" keezer at 38f and 12psi since it was kegged like 3 months ago... now it looks like dirty bong water .. or worse, but damn it still tastes fantastic, might be posting pics of my hb in solo cups til this one kicks, brewing a fresh batch this weekend.

Current pour

A month ago from first 2 kegs.

 

[Ki-ri-n]

Well it's been a while since I had this happen, I brew 15 gallon batches and a hazy batch usually goes quick around here, I just swapped my last (3rd) keg into my main keezer last week, it's been in my "on deck" keezer at 38f and 12psi since it was kegged like 3 months ago... now it looks like dirty bong water .. or worse, but damn it still tastes fantastic, might be posting pics of my hb in solo cups til this one kicks, brewing a fresh batch this weekend.

Current pour
View attachment 866276

A month ago from first 2 kegs.

View attachment 866277

Is it oxidation? Kinda looks like it....

I'm not casting stones, far be it from me in all honesty. Trying to understand your situation.

 

[Dgallo]

Well it's been a while since I had this happen, I brew 15 gallon batches and a hazy batch usually goes quick around here, I just swapped my last (3rd) keg into my main keezer last week, it's been in my "on deck" keezer at 38f and 12psi since it was kegged like 3 months ago... now it looks like dirty bong water .. or worse, but damn it still tastes fantastic, might be posting pics of my hb in solo cups til this one kicks, brewing a fresh batch this weekend.

Current pour
View attachment 866276

A month ago from first 2 kegs.

View attachment 866277

How many pours in this keg are you?

 

[bailey mountain brewer]

Is it oxidation? Kinda looks like it....

I'm not casting stones, far be it from me in all honesty. Trying to understand your situation.

It's gotta be oxidation

 

[bailey mountain brewer]

How many pours in this keg are you?

Probably 10, even filled a growler to share. At first I thought I shook it up and got a yeasty pour.. then the color continued to shift. Didn't drop clear, hasn't lost much flavor or aroma. Like I said if you drink it blind you'd never know.... yet.

 

[Dgallo]

Probably 10, even filled a growler to share. At first I thought I shook it up and got a yeasty pour.. then the color continued to shift. Didn't drop clear, hasn't lost much flavor or aroma. Like I said if you drink it blind you'd never know.... yet.

Aroma and flavor should go first before color if it’s oxidation. Definitely does “look” like it but I’ve never had a beer that was visually oxidized not taste or smell oxidized. So def wondering if the color in this keg is due to something left

 

[day_trippr]

The before and after pics very strongly indicate oxidation.
Don't let that keg linger, unless you want to do science...

 

[bailey mountain brewer]

Aroma and flavor should go first before color of it’s oxidation. Definitely does “look” like it but I’ve never had a beer that was visually oxidized not taste or smell oxidized. So def wondering if the color in this keg is due to something left

I agree, I shouldn't say that the flavor and aroma are the same, it's not the same, but it's not gone, not muted, but definitely not as good as it was.. and I'd say it's dwindling. I'm pretty much trying to crush this keg before the flavor dies completely.. it's fading but in comparison to the color shift the flavor is good. I did all the same process as the other kegs, this one got the bottom of the fermenter so maybe something there but I really think oxidized and I bet in another week or 2 it'll go to hell if it's not gone by then.

 

[bailey mountain brewer]

The before and after pics very strongly indicate oxidation.
Don't let that keg linger, unless you want to do science...

I love science... but yeah, I hear ya.

 

[Dgallo]

I agree, I shouldn't say that the flavor and aroma are the same, it's not the same, but it's not gone, not muted, but definitely not as good as it was.. and I'd say it's dwindling. I'm pretty much trying to crush this keg before the flavor dies completely.. it's fading but in comparison to the color shift the flavor is good. I did all the same process as the other kegs, this one got the bottom of the fermenter so maybe something there but I really think oxidized and I bet in another week or 2 it'll go to hell if it's not gone by then.

Def get where you coming from, sorry it happened. I would guess oxidation myself with the color change. However other variables could be at play since both pictures are from different kegs. Same keg then definitely that’s the only possible culprit, different kegs there there could be other situations.

I’m pretty certain I read it on HBT a year or so ago and a guy thought his beer was oxidized but it still tasted pretty good. Come to find out he forgot to clean a keg (or grabbed the wrong keg) after kicking it and had the dregs of a dark beer in the bottom, so when he racked the hazy on it took on a darker color but there wasn’t enough to change flavor or aroma much

 

[bailey mountain brewer]

Def get where you coming from, sorry it happened. I would guess oxidation myself with the color change. However other variables could be at play since both pictures are from different kegs. Same keg then definitely that’s the only possible culprit, different kegs there there could be other situations.

I’m pretty certain I read it on HBT a year or so ago and a guy thought his beer was oxidized but it still tasted pretty good. Come to find out he forgot to clean a keg (or grabbed the wrong keg) after kicking it and had the dregs of a dark beer in the bottom, so when he racked the hazy on it took on a darker color but there wasn’t enough to change flavor or aroma much

I can see that being a thing, but the system I have wouldn't allow that.. I start with 3 dirty kegs, spray them out, fill with pbw and soak overnight, so 3 kegs in my brewery sink filled with pbw before I start my kegging process. Empty the pbw from each keg, rinse all of them thoroughly, fill 1 with starsan and co2 purge into next one, then into the third, then lastly into a bucket that is used for the closed transfer.. all kegs filled and purged with starsan as a last step, if there was anything left behind it would show up in the bucket that is the final vessel of the co2 purging. If, if, by some chance something got left behind it would be minimal, something stuck in a diptube maybe.. but hey, I suppose anything is possible. I'm still convinced it's oxidation and likely the next week of polishing off this keg will indicate that. Hence why I tip my hat to the flawless brewers out there, it's not easy.