New England IPA "Northeast" style IPA

[Dgallo]

Long story short: I added 8oz of Biscuit malt to my hazy grist, and it gives the final beer a nice deep orange color. The slight toast aroma that is apparent during the boil is overtaken by the hops after DH, but the color is amazing, if you're going for orange vs straw. Along the lines of Julius, which I've heard some people say is oxidized due to the color. (I spoke with Nate about it at length last year. He said he always laughs when people say his beer is oxidized.) Doing another version of it right now.

2 row, White Wheat, Chit and Biscuit (3%). OG 1.070. All Nectaron, baby!!!

I do the same with honey malt for single ipas . I also like the touch of sweetness it adds

Not sure why honey malt has fallen out of favor

 

[RCope]

@Dgallo I just brewed a classic NEIPA this morning (SImcoe, Citra, Mosaic) and added 8 oz of honey malt for both color and a touch of sweetness. So, not out of favor with me. Cheers!

 

[ihavenonickname]

Pils and GW 2 row split, 40% oats/wheat/chit. A24 Dry hop. 6.2% FG 1.021!

Hot side ctz 15 IBUS.
WP citra 5 oz and sabro lupomax 2oz
DH citra 8 oz/ rakau 6 oz/ nectaron Omni 5ml

The sabro actually smelled outrageous. So pungent and tropical, really loved it. I dont think anyone would think this is a sabro beer and I don’t plan to tell anyone since it’s so divisive! A24 Dry hop. First time using this in a few years, it’s really a fantastic flavor profile.

Huge creamy body. Zippy mango nectar, Lime zest, gummy bears, all the fruits. It’s like the body of a big double but less sweet, nice fruity tartness.

Volumes were 7.5 into fermenter, 7 into DH keg, 6 into kegs. Used citric acid in the kettle to bring to 5.0 ph into the fermenter. Pretty clutch for the fruit experience.

I like these hop rates and think they’re pretty modest actually. 2 oz/gal plus the abstrax DH and this beer was ready to drink straight away, no harshness

Taking pictures of these beers is so hard, I can never capture the color on a beer with head, the shadow is tricky, so here is way too many pics…

 

[Northern_Brewer]

Looking good for the 2025 vintage in Oz :
https://www.hops.com.au/downloads/news-events/HPA-2025-Crop-Report.pdf

And hopefully dodgy Galaxy will be a thing of the past as this is the first harvest to go through their new high-tech processing unit, Hop Central :
https://www.beerandbrewer.com/hpas-hop-central-open-for-business/

 

[LumberZach]

And hopefully dodgy Galaxy will be a thing of the past as this is the first harvest to go through their new high-tech processing unit, Hop Central :
https://www.beerandbrewer.com/hpas-hop-central-open-for-business/

I HOPE it's true.

 

[bailey mountain brewer]

Brewed a hazy yesterday, hopped with citra, mosaic, and krush. First time using crush, had a bit of a dank aroma to it. Trying to decide what to pair it with in the dryhop. I used it 2:1:1 citra:mosaic:krush in my whirlpool.. not sure if I wanna just do citra and krush in the dryhop or add a 3rd hop to the mix, I have some nelson, galaxy, nectaron, and probably some simcoe. I don't like to use to many varieties in one batch so I'm debating what to do. Any thoughts?

Edit, to recent convo on this thread.. I did use 2% honey malt as I typically do with this style.

 

[BongoYodeler]

Brewed a hazy yesterday, hopped with citra, mosaic, and krush. First time using crush, had a bit of a dank aroma to it. Trying to decide what to pair it with in the dryhop. I used it 2:1:1 citra:mosaic:krush in my whirlpool.. not sure if I wanna just do citra and krush in the dryhop or add a 3rd hop to the mix, I have some nelson, galaxy, nectaron, and probably some simcoe. I don't like to use to many varieties in one batch so I'm debating what to do. Any thoughts?

Edit, to recent convo on this thread.. I did use 2% honey malt as I typically do with this style.

Watching, as I have a Golden Promise SMaSH pale boiling right now.

 

[redrocker652002]

I am interested in the Nectaron. Might do a single hop ale with that and see how it goes.

 

[wepeeler]

I am interested in the Nectaron. Might do a single hop ale with that and see how it goes.

I was getting a fair amount of diesel from the whirlpool, but that's gone away completely with fermentation. I took a sample yesterday, and I can't wait for the final product! Hoping it's not the best one I've ever made, because Nectaron is $35/lb!!

 

[bailey mountain brewer]

I was getting a fair amount of diesel from the whirlpool, but that's gone away completely with fermentation. I took a sample yesterday, and I can't wait for the final product! Hoping it's not the best one I've ever made, because Nectaron is $35/lb!!

Right on! I've brewed with nectaron in my hazies for the past probably 10 batches or more.. I'd say more.. anyhow I love it, but the price sucks haha. I bought an 11lb bag from hop havoc when they had it available, split it into 1lb vacuum sealed bags and kept in the freezer, I have 1lb left.

 

[BongoYodeler]

I have a delicious hazy ipa on tap now. It’s hopped with Superdelic, Nectaron, and Citra. I limited the Nectaron to 4oz in the whirlpool/hop stand.

 

[wepeeler]

Here's my latest hazy with 5% biscuit malt. HBC 630/638 at FO, Citra Strata WP/DH. 2 Row, Flaked Oats and Biscuit

 

[JakeBowden]

I have always based my Bitters off of this recipe from Northern Brewer and always used 1469 yeast (1318 from time to time too).) I generally use all EKG in it though. It is suppose to be a Timothy Taylor Landlord type clone. It is a good, simple bitter. Regularly wins medals in comps I enter it in.
https://www.northernbrewer.com/documentation/allgrain/AG-Innkeeper.pdf

That Timothy Taylor is definitely a good one. Another one I like is this one called Yorkshire Squares Best Bitter (https://boomchugalug.com/products/yorkshire-squares-best-bitter-all-grain-beer-recipe-kit) which is kind of close to a Samuel Smith's Old Brewery Pale Ale. I love the style of authentic English bitter / English pale ale, but no local breweries ever brew this style, because they're too busy with hazy IPAs, and you can almost never find a fresh example in the store. That's why we brew!

 

[Northern_Brewer]

That Timothy Taylor is definitely a good one. Another one I like is this one called Yorkshire Squares Best Bitter (https://boomchugalug.com/products/yorkshire-squares-best-bitter-all-grain-beer-recipe-kit) which is kind of close to a Samuel Smith's Old Brewery Pale Ale. I love the style of authentic English bitter / English pale ale

Oh I'm trying really, really hard, but I can't let this pass.

If you enjoy brewing and drinking that, then fine, you have fun. That's what it's all about. But as someone who's lived in Yorkshire and was drinking in the Boltmakers' (the de facto Taylor's tap in Keighley) only a few months ago - that recipe is all over the place. I know this isn't the thread for this, it would be better over on the main British thread :
https://www.homebrewtalk.com/threads/english-ales-whats-your-favorite-recipe.472464/

But aside from the fact that as pictured it would go straight back as it's not pin-bright, let alone with that utterly ridiculous pastiche of a head, it's just not what they're pitching it as, the kind of "session bitter" you'd drink after a walk through the Dales, it's -
Too strong
Too dark
Too much speciality malts
Not bitter enough
Way overcarbonated

Oh, and you realise you were replying to a post from 2016?

 

[aaronm13]

Newest brew. Exact same grain bill that I got gold with in March. First time in the 7 years of brewing this style I changed nothing except the hops.

OG 1.088
FG 1.022
Coastal Haze gen 2
Hot side Superdelic and Citra Lupomax
Dry hopped with Rakau/Superdelic/Citra Cryo/Citra T90 1:1: .5: .5

Really happy with it but unfortunately the Rakau is a bit lost in it. The Superdelic is the driving force and even the Citra is a bit too prominent but has settled in the last week. The Yakima 24 Citra seems pretty powerful. 3 weeks in the keg now so I'm sure in another 2-3 weeks it's should really hit its stride.

 

[secretlevel]

I've been through the ringer lately trying to make hazies. I'll be back soon enough.

 

[ihavenonickname]

My latest batch ain’t oxidized but it has a sulfur issue

2nd gen A24 1.068-1.018 in 3 days. Last day let pressure build to 10 psi. Held for a week. Then down to 50s, transfer to DH keg and DH at 2oz per gallon citra, enigma, motueka plus ALDC and potassium metabisulfite through a well purged hop bong - I can’t remember if I actually measured it to 0.3 grams or just eyeballed it. Held 10 psi, agitated and transferred to serving keg after 2 days.

I’ve dry hopped with a dose of K meta many times - but a few times now I’ve had a stinky sulfur smell and it’s the worst! I think some mix of the kmeta and the pressure are to blame. I hate it. It smelled and tasted great before the dry hop. Now I’ve let the pressure drop to 1 psi with a spunding valve and am gonna just let it off gas for a few days. I really hope it clears! It’s kind an awful feeling, why did I mess with it!? I think I’ll stop using k meta this way, I havnt had a hoppy beer look or taste oxidized in a long time so I should probably go with out.

 

[Dgallo]

My latest batch ain’t oxidized but it has a sulfur issue

2nd gen A24 1.068-1.018 in 3 days. Last day let pressure build to 10 psi. Held for a week. Then down to 50s, transfer to DH keg and DH at 2oz per gallon citra, enigma, motueka plus ALDC and potassium metabisulfite through a well purged hop bong - I can’t remember if I actually measured it to 0.3 grams or just eyeballed it. Held 10 psi, agitated and transferred to serving keg after 2 days.

I’ve dry hopped with a dose of K meta many times - but a few times now I’ve had a stinky sulfur smell and it’s the worst! I think some mix of the kmeta and the pressure are to blame. I hate it. It smelled and tasted great before the dry hop. Now I’ve let the pressure drop to 1 psi with a spunding valve and am gonna just let it off gas for a few days. I really hope it clears! It’s kind an awful feeling, why did I mess with it!? I think I’ll stop using k meta this way, I havnt had a hoppy beer look or taste oxidized in a long time so I should probably go with out.

Kmeta is a sulfur compound so if it didn’t degass enough you’ll most likely notice it.

To fix it you can rock the keg back and forth (off gas) over the next week and pull the prv to to just above ambient pressure each time. Degassing the co2 will also cause the sulfur to degass. Then carb the beer back up.

If you want to make sure it’s definitely sulfur you’re smelling prior to doing this, get yourself a copper spoon or wire. Pour a beer and stir it with the spoon/wire and then leave it in there for a minute or so. Copper breaks the bonds of sulfur so it will cause it to degass and the beer should no longer have a sulfur character.

 

[anteater8]

Anyone got any tips for a kegged hazy with too high of a F.G.? I was expecting a bit more attenuation, added lactose, and ended up with a 7.5% hazy at 1.024. Maybe it will turn out ok on its own, but wondering if there's much that can be done.

 

[Dgallo]

Anyone got any tips for a kegged hazy with too high of a F.G.? I was expecting a bit more attenuation, added lactose, and ended up with a 7.5% hazy at 1.024. Maybe it will turn out ok on its own, but wondering if there's much that can be done.

The only thing you could do is dilute it with water/another beer or alcohol if it’s already in the keg. Water/beer would bring down the FG and abv (if that beer has a lower FG). Liqour will bring down the FG but rapidly boost the abv if using enough volume to bring down the FG. So no really good solution

Personally I think you’re going to be fine. I’ve degassed a lot of fidens beers and they tend to land 1.018-1.024. I wouldn’t do anything.

How much lactose did you use? Typically 1 lb of lactose will add 7-10 points depending on your volume, so your attenuation was probably spot

 

[ihavenonickname]

@Dgallo thanks, yes the copper wire trick is amazing, if i leave the copper wire in a pint of it it clears the sulfur completely and it’s a reallly lovely beer. In the passed I’ve tried giving a beer time to clear and it never did, but I don’t recall de gassing it for a week or so. That’s what I’ll try first, leave the spunding valve at 1 psi so it goes flat and rumble with co2 each day. If that doesnt work I’m gonna drop a pice of copper wire in the keg till it clears the sulfur (minutes? hours? Days?) then I think I’ll have to transfer off into a new keg without the copper on the beer long term. Interesting copper is associated with oxidation and killing thiols eventually.

@anteater8 i suggest just blending it with a other beer at serving. Kegerators are great for this! A little of this, a little of that and it’s a whole new beer!

 

[Northern_Brewer]

This is an interesting way to promote the new USDA public hop, a one-off category at GABF for beers made with Vera (fka W1108-333 or HRC-003). They've also added a bunch of new categories for Mexican and Czech lagers.

https://www.brewersassociation.org/association-news/new-vera-hop-category-for-2025-gabf-competition/
The hop is named for Vera Katherine Charles, one of three female mycologists employed by the USDA in the early decades of the twentieth century, as a tribute to the important contributions these women made to the long-term sustainability of the hop industry. Vera has a tropical, stone fruit, and citrus aroma profile and is pest and disease resistant with high yield potential.

 

[balrog]

My latest batch ain’t oxidized but it has a sulfur issue

Glad the copper wire worked, as @Dgallo suggested.
I had a couple beers w sulfur and learned to simply have my Nonpatented Noncalibrated Nonofficial ThouroughlySanitized 3/8" Copper Tubing in the glass when pouring a pint, remove tubing and clean, and never had sulfur detectable in the glass.

 

[Indian_villager]

My latest batch ain’t oxidized but it has a sulfur issue

2nd gen A24 1.068-1.018 in 3 days. Last day let pressure build to 10 psi. Held for a week. Then down to 50s, transfer to DH keg and DH at 2oz per gallon citra, enigma, motueka plus ALDC and potassium metabisulfite through a well purged hop bong - I can’t remember if I actually measured it to 0.3 grams or just eyeballed it. Held 10 psi, agitated and transferred to serving keg after 2 days.

I’ve dry hopped with a dose of K meta many times - but a few times now I’ve had a stinky sulfur smell and it’s the worst! I think some mix of the kmeta and the pressure are to blame. I hate it. It smelled and tasted great before the dry hop. Now I’ve let the pressure drop to 1 psi with a spunding valve and am gonna just let it off gas for a few days. I really hope it clears! It’s kind an awful feeling, why did I mess with it!? I think I’ll stop using k meta this way, I havnt had a hoppy beer look or taste oxidized in a long time so I should probably go with out.

I've been having good results dryhopping with ascorbic acid, therefore avoiding the sulfur issue. I then add 3g of ascorbic and 0.4g of kmeta to the keg via syringe then rack the beer on top of it. I have had much better lifetime on the kegs and no sulfur stink that I am detecting.

 

[anteater8]

The only thing you could do is dilute it with water/another beer or alcohol if it’s already in the keg. Water/beer would bring down the FG and abv (if that beer has a lower FG). Liqour will bring down the FG but rapidly boost the abv if using enough volume to bring down the FG. So no really good solution

Personally I think you’re going to be fine. I’ve degassed a lot of fidens beers and they tend to land 1.018-1.024. I wouldn’t do anything.

much lactose did you use? Typically 1 lb of lactose will add 7-10 points depending on your volume, so your attenuation was probably spot

I added 0.5 lb lactose, so I would have ended around 1.021 without it which is WAY higher than my typical 1.013-1.014 even mashing at 150. I built a pretty big 2 step starter but it overflowed quite a bit, so I may have underpitched. 9 days in the keg, it doesn't taste seriously flawed or anything, just a bit thick. We'll see.

 

[secretlevel]

I added 0.5 lb lactose, so I would have ended around 1.021 without it which is WAY higher than my typical 1.013-1.014 even mashing at 150. I built a pretty big 2 step starter but it overflowed quite a bit, so I may have underpitched. 9 days in the keg, it doesn't taste seriously flawed or anything, just a bit thick. We'll see.

I've been intentionally trying to hit 1.020+ so that I can add an unreasonable amount of hops, but I've been ending up at ~1.014, I literally have the opposite problem

 

[anteater8]

I've been intentionally trying to hit 1.020+ so that I can add an unreasonable amount of hops, but I've been ending up at ~1.014, I literally have the opposite problem

I think grain bill is one of the bigger factors for me. When I've gone up to 50% oat/wheat, my F.G. is much higher than a more typical mostly 2 row/pils bill.

 

[jordanfrenzy]

Has anyone played with any of the newer Lox-less malts available in an NEIPA? I've been brewing a bunch of 5% hoppy pales lately and decided to try out the Viking Pilsner Zero.

24 hours in the keg so too early to really judge but it seems fine. I prefer Rahr 2 Row in anything hoppy vs pils malt, but I know some people prefer the milky look and clean-ness of pilsner in some of these beers. Maybe a tad bit more lifeless than my normal hoppy beers but that could be from only 24hrs under 30psi.

Anyone tried it? Using Prairie's loxless next time to give it a whirl as well.

 

[Dgallo]

Has anyone played with any of the newer Lox-less malts available in an NEIPA? I've been brewing a bunch of 5% hoppy pales lately and decided to try out the Viking Pilsner Zero.

24 hours in the keg so too early to really judge but it seems fine. I prefer Rahr 2 Row in anything hoppy vs pils malt, but I know some people prefer the milky look and clean-ness of pilsner in some of these beers. Maybe a tad bit more lifeless than my normal hoppy beers but that could be from only 24hrs under 30psi.

Anyone tried it? Using Prairie's loxless next time to give it a whirl as well.

Good head retention! That’s an indicator that your process is good in a hazy

 

[stickyfinger]

Wow, cool product. It would be interesting to know if it makes a difference in practice of course