New England IPA "Northeast" style IPA

[wepeeler]

We did a Fantasy Draft in our beer club, and I ended up with Biscuit malt as one of my weirdo ingredients. Brewed up a hazy last night with HBC 630/638 at flameout and Citra/Strata WP for 15 min. Wort smelled slightly toasty with notes of red berries and oranges. Very interested to see how this turns out. It was a nice deep orange color as well. I'll keep you posted!

 

[Docod44]

I brewed this beer based off the version in your second update. I do 30 minute boils and my hops differ somewhat:

32 IBU CTZ at 30 minutes, hopstand with centennial, idaho #7, and mosaic; dry hop with ~10 gravity points remaining in the fermentation with amarillo, idaho #7, and mosaic (removed after 3 days contact with beer).

I only had Lallemand New England dry yeast on hand (packet expired in 2021 but has been in the back of my freezer for 5 years) and after a lag time of 24 hours pitched at 68F, fermentation kicked off and finished within 48 hours.

I kegged it on day 7 and it has been on 11 psi for the last 3.5 days. I took a small sample this morning and it is looking and tasting great!

 

[ihavenonickname]

Anyone have success with making a hazy pale ale? I’ve heard about them turning out well from some notable breweries but the few I’ve had have not been memorable. Anyone make something g great in the 5% range?
Whats a good route to go: 1) super big body, mash really high, maybe malto dextrin, finish at 1.020 and then still DH big. Or 2) more drinkable, sessionable, lighter hops presence more about balance.

Malt miller/verdant have a great write up for sundialer that’s nice but never tried that beer. I’m leaning more towards the bigger body one like I’ve heard Brujos and fidens describe.

Any opinions about how to hazy pale ale?

Edit: just remembered couchsending’s brewery!

 

[stickyfinger]

I’m also interested in trying this. Hop creep is my main concern with super high mash temp. Maybe try extra low dryhop temp

 

[BongoYodeler]

I've learned a lot from this thread, I'm actually brewing one today.

This is my first real attempt at a neipa, and I have a question. How long until you're cold crashing the yeast out after reaching FG for a neipa?

My normal practice for most non-ipa ales is leave them in the fermenter anywhere from 10-21 days before cold crashing and kegging. Just wondering, with a neipa, what's the general consensus for the number of days in the fermenter after reaching FG until you soft crash and dry hop?

Yeast: WLP067 Coastal Haze
OG: 1.078
FG: 1.018 (reached late on Friday the 25th).

 

[YeastFeast]

Just wondering, with a neipa, what's the general consensus for the number of days in the fermenter after reaching FG until you soft crash and dry hop?

Yeast: WLP067 Coastal Haze
OG: 1.078
FG: 1.018 (reached late on Friday the 25th).

I consistently wait about 2 weeks after pitch. It’s only going to take, what, 4-7 days to hit final gravity but I’ll just confirm with 2 gravity checks about 10-14 days in (depending on if I’m in a hurry or not), then go right to my 55° soft crash for 2-4 days. Then dry hop.

 

[Beerdrinker85]

I consistently wait about 2 weeks after pitch. It’s only going to take, what, 4-7 days to hit final gravity but I’ll just confirm with 2 gravity checks about 10-14 days in (depending on if I’m in a hurry or not), then go right to my 55° soft crash for 2-4 days. Then dry hop.

This!

 

[schmurf]

I make hazies very rarely, not that I don't like them but rather I like other styles more, last hazy I made was probably close to 4 years ago. However, I'm having some friends visiting in a bit over a month from now and I know they are hopheads and "connoisseurs" of the style. So time to bring out an hazy IPA from what I've got, and the question I have is regarding hopping... any suggestions to do what with this what I have:

Amarillo
BRU-1
Chinook
Citra
Mosaic
Simcoe (cryo)
Superdelic

Is it possible to create something a fan of the style would enjoy? Or do I have to add something to it? Suggestion for yeast?

 

[YeastFeast]

I make hazies very rarely, not that I don't like them but rather I like other styles more, last hazy I made was probably close to 4 years ago. However, I'm having some friends visiting in a bit over a month from now and I know they are hopheads and "connoisseurs" of the style. So time to bring out an hazy IPA from what I've got, and the question I have is regarding hopping... any suggestions to do what with this what I have:

Amarillo
BRU-1
Chinook
Citra
Mosaic
Simcoe (cryo)
Superdelic

Is it possible to create something a fan of the style would enjoy? Or do I have to add something to it? Suggestion for yeast?

My last Hazy I used BRU-1 in the whirlpool & Citra & Mosaic in the dry hop. Turned out great. I know, pretty standard stuff for dry hopping but it always turns out well!

My go to yeast for Hazy's is Whitelabs WLP-067 (Coastal Hazy). It’s never let me down.

 

[jordanfrenzy]

Want to talk about hop creep a little bit.

I don't have the ability to reliably cool to the 50's for dry hopping. I'm going to buy some ALDC for future batches, but I just dropped in around an 8oz dry hop and have steady airlock bubbling 24 hours later. Could just be nucleation, but I kind of doubt it.

What's your course of action here? I usually adhere to short dry hops - 48-72 hours, but I'm pondering the pros and cons of a longer dry hop to allow potential diacetyl cleanup vs picking up some unwanted flavors with the extended dry hop.

I've been in this situation before, and just cold crashed after 48-72hrs with nature's help (cold nights, warm days) and all has seemed fine, but I will say I don't think I can detect diacetyl well with my palate.

Is there any research out there on dry hop induced diacetyl production and cleanup time?

 

[ihavenonickname]

The answer is you have to do a forced diacetyl test until it clears. That could take 3 days or 10. That’s the o lay way to know, otherwise you are just guessing.

 

[Mr.Dan]

Anyone have success with making a hazy pale ale? I’ve heard about them turning out well from some notable breweries but the few I’ve had have not been memorable. Anyone make something g great in the 5% range?
Whats a good route to go: 1) super big body, mash really high, maybe malto dextrin, finish at 1.020 and then still DH big. Or 2) more drinkable, sessionable, lighter hops presence more about balance.

Malt miller/verdant have a great write up for sundialer that’s nice but never tried that beer. I’m leaning more towards the bigger body one like I’ve heard Brujos and fidens describe.

Any opinions about how to hazy pale ale?

Edit: just remembered couchsending’s brewery!

Last year I had a great successs with really session hazy ale, kind of summer NEIPA as I called it. Grain bill was based on floor-malted Crisp No.19 Maris Otter (around 40 percent), pound of Carafoam and lot of flaked and malted wheat and spelt and just a half pound of flaked oats. Mashed at 156F for 20mins stepped to 162F for 40 mins. No boil hops, WP started at 180F for 30mins with 4 oz Citra and 2 oz Galaxy. Dryhopped with 3 oz Amarillo cryo and 3 oz Idaho 7. OG 1.036 so really on the light side, pitched with Verdant, FG 1.010, flavourwise it was straight orange with hints of tropical, perfectly balanced body. Definetely planned to be brewed again in a couple days.

 

[BongoYodeler]

Brewed my second neipa ever a couple weeks ago, (but first following the best practices found in this thread). Today is dry hop day. With my set up, I transfer to a fermentation-purged dry hop keg and dry hop with a CO2-purged hop bong.

Here’s a sample of the a bit of beer left behind in the fermenter after transferring. It tastes quite good and I’m really looking forward to tasting the finished product

After drinking that sample I finished the dry hop, three bong loads, 13 oz. total of Citra and Superdelic.

I want to thank everyone who has contributed to this long running thread. The information found within is invaluable.

OG: 1.077
FG: 1.018

 

[spersichilli]

I brewed this beer based off the version in your second update. I do 30 minute boils and my hops differ somewhat:

32 IBU CTZ at 30 minutes, hopstand with centennial, idaho #7, and mosaic; dry hop with ~10 gravity points remaining in the fermentation with amarillo, idaho #7, and mosaic (removed after 3 days contact with beer).

I only had Lallemand New England dry yeast on hand (packet expired in 2021 but has been in the back of my freezer for 5 years) and after a lag time of 24 hours pitched at 68F, fermentation kicked off and finished within 48 hours.

I kegged it on day 7 and it has been on 11 psi for the last 3.5 days. I took a small sample this morning and it is looking and tasting great!

View attachment 874186

We mostly aren't doing the braufessor recipes anymore, this thread has kind of morphed into just a general discussion of NEIPA strangely enough but glad you got a good result

 

[spersichilli]

Two more as I try to clear my hop fridge out before I move:

TRANCE (6.8%) - 100% Freestyle Nelson
1.075 --> 1.024
MALT
70% pilsner
27% flaked oats
3% maltodextrine
mashed at 154, 5.2 PH

HOT (for approx 6.5 gals)
6oz Nelson CGX 30 min WP at 170
-dropping KO pH to 5.0 with phosphoric

3 packs of verdant high 60s-low 70's + ALDC

DH
18oz Freestyle Nelson (split between '23 and '24 lots) at low 50's/high 40's for 36 hours agitating twice (approx 6lbs/bbl)

Drinks super full for a single NEIPA. Touch of grassiness from the Nelson CGX (wasn't super happy with it so decided to use it hot side) but has that explosive sav blanc/NZ thiol thing with some guava/passiofruit backing it up.

NO BYSTANDERS (9.8%) - Triple NEIPA w/ Crosby Citra/Freestyle Motueka/Strata CGX. Was going for a Root + Branch thing here with the multi oat/multi wheat and the hop combo

1.100 --> 1.026
MALT
50% pilsner
10% flaked oats
10% flaked wheat
10% malted oats
10% malted wheat
10% dextrose
mashed at 152, 5.2 PH

HOT (for approx 6.5 gals)
4oz Citra Lupomax, 4oz HA motueka 30 min WP at 170
-dropping KO pH to 5.0 with phosphoric

4 packs of verdant high 60s-low 70's + ALDC

DH
9oz Crosby Citra '23, 9oz Freestyle Motueka '24, 6oz Strata CGX '24. 72 hours at low 50's/high 40's no agitation (was out of town) (approx 8lbs/bbl)

Super explosive nose with great hop saturation. Typical citra vibes with some nice lemon/lime/tropical fruit from the motueka and some fancy cannabis in the back from the strata. Had trouble getting good lighting since I was canning around 1pm when I took the picture but it's much lighter in real life. Honestly surprised how well this is drinking so early, usually need a bit of time for the hop burn to fade especially since I only had this in the keg for 3 days before canning instead of my usual 5. Was aiming for 1.022ish for FG, I usually get there when I repitch but the harvested yeast I was going to use smelled off so opted for a fresh pitch.

 

[elproducto]

Two more as I try to clear my hop fridge out before I move:

TRANCE (6.8%) - 100% Freestyle Nelson
1.075 --> 1.024
MALT
70% pilsner
27% flaked oats
3% maltodextrine
mashed at 154, 5.2 PH

HOT (for approx 6.5 gals)
6oz Nelson CGX 30 min WP at 170
-dropping KO pH to 5.0 with phosphoric

3 packs of verdant high 60s-low 70's + ALDC

DH
18oz Freestyle Nelson (split between '23 and '24 lots) at low 50's/high 40's for 36 hours agitating twice (approx 6lbs/bbl)

Drinks super full for a single NEIPA. Touch of grassiness from the Nelson CGX (wasn't super happy with it so decided to use it hot side) but has that explosive sav blanc/NZ thiol thing with some guava/passiofruit backing it up.

View attachment 874962





NO BYSTANDERS (9.8%) - Triple NEIPA w/ Crosby Citra/Freestyle Motueka/Strata CGX. Was going for a Root + Branch thing here with the multi oat/multi wheat and the hop combo

1.100 --> 1.026
MALT
50% pilsner
10% flaked oats
10% flaked wheat
10% malted oats
10% malted wheat
10% dextrose
mashed at 152, 5.2 PH

HOT (for approx 6.5 gals)
4oz Citra Lupomax, 4oz HA motueka 30 min WP at 170
-dropping KO pH to 5.0 with phosphoric

4 packs of verdant high 60s-low 70's + ALDC

DH
9oz Crosby Citra '23, 9oz Freestyle Motueka '24, 6oz Strata CGX '24. 72 hours at low 50's/high 40's no agitation (was out of town) (approx 8lbs/bbl)

Super explosive nose with great hop saturation. Typical citra vibes with some nice lemon/lime/tropical fruit from the motueka and some fancy cannabis in the back from the strata. Had trouble getting good lighting since I was canning around 1pm when I took the picture but it's much lighter in real life. Honestly surprised how well this is drinking so early, usually need a bit of time for the hop burn to fade especially since I only had this in the keg for 3 days before canning instead of my usual 5. Was aiming for 1.022ish for FG, I usually get there when I repitch but the harvested yeast I was going to use smelled off so opted for a fresh pitch.

View attachment 874963

Look great! The amount of hops some of you folks are able to jam in these beers is astonishing to me, if I did that it would be a grassy, bitter bomb.

 

[spersichilli]

Look great! The amount of hops some of you folks are able to jam in these beers is astonishing to me, if I did that it would be a grassy, bitter bomb.

for me the key is colder DH and super good quality hops + mixing in some advanced products to boost saturation. Doing it off the yeast post ferm is huge too

 

[stickyfinger]

What have people noticed when going from dry hopping into primary to dry hopping into a dedicated dry hopping vessel with periodic mixing? Is the hop character a lot more intense? I am thinking about trying it. Can I purge the dry hop vessel and serving keg with fermentation gas (ie is there enough gas to do the job?) I usually purge my serving keg with fermentation gas, and it seems to work well.

 

[balrog]

Can I purge the dry hop vessel and serving keg with fermentation gas (ie is there enough gas to do the job?)

@doug293cz calculated that there was sufficient for 1 keg, not sure about two.

 

[BongoYodeler]

I recently brewed a 1.077 neipa. I fermented in a Speidel fermenter and purged two kegs, dry hop and serving kegs, with fermentation gas. It's carbing up now.

 

[Genuine]

My last couple I've dry hopped in the serving keg, but I've used Lupomax and I've noticed a huge difference with those hops vs traditional.

 

[synonymous18]

I have a hazy pale ale fermenting with a bit of warrior at 60 and citra at 10, WP. Want to do citra/Nelson and something else in the DH. Rakau? Riwaka? Other? Appreciate input.

 

[bailey mountain brewer]

I have a hazy pale ale fermenting with a bit of warrior at 60 and citra at 10, WP. Want to do citra/Nelson and something else in the DH. Rakau? Riwaka? Other? Appreciate input.

I'd say riwaka... but my wife doesn't like riwaka (I know wth right?) So I don't brew with it.

 

[Mtozbun]

I have a hazy pale ale fermenting with a bit of warrior at 60 and citra at 10, WP. Want to do citra/Nelson and something else in the DH. Rakau? Riwaka? Other? Appreciate input.

Just did a very similar hazy pale ale, but with Rakua/Nelson WP and Citra/Rakua/Nelson in the DH at 1.5:1:1 ratio. Highly recommend this combo.

 

[stickyfinger]

Love me some Idaho 7 IPA! Never fails! Thanks to @Dgallo for recommending oat malt and wheat malt combo. I did 20% of each with the rest Rahr Pale and it’s a rich flavor without being too malty

 

[stickyfinger]

My last couple I've dry hopped in the serving keg, but I've used Lupomax and I've noticed a huge difference with those hops vs traditional.

Interesting. Lupomax quality was higher? I haven’t used that for awhile. Consistency would be nice

 

[InspectorJon]

I recently brewed a 1.077 neipa. I fermented in a Speidel fermenter and purged two kegs, dry hop and serving kegs, with fermentation gas. It's carbing up now.

Happy 20,000th

 

[anteater8]

Love me some Idaho 7 IPA! Never fails! Thanks to @Dgallo for recommending oat malt and wheat malt combo. I did 20% of each with the rest Rahr Pale and it’s a rich flavor without being too malty View attachment 875240

Looks great. What was your hop schedule and what does it taste like? I just used a scant 2 oz of Idaho 7 lupomax in the whirlpool of my mostly Mosaic NEIPA, and its still pretty harsh and earthy after a good amount of time in the keg.

 

[stickyfinger]

Looks great. What was your hop schedule and what does it taste like? I just used a scant 2 oz of Idaho 7 lupomax in the whirlpool of my mostly Mosaic NEIPA, and its still pretty harsh and earthy after a good amount of time in the keg.

I used about 1 oz/gal Eureka in the hop stand and then dry hop was 16 oz at 54F after dropping yeast.

 

[anteater8]

I used about 1 oz/gal Eureka in the hop stand and then dry hop was 16 oz at 54F after dropping yeast.

16 oz Idaho 7 in the DH?