New England IPA "Northeast" style IPA

[PartagasD4]

Thanks

 

[AK7007]

True - but that assumes the judge does not take one look at the beer an sort of just mentally put it in the "not going to medal" category. Unfortunately, I think that happens. Like I said, I will likely try to enter this beer in some comps..... My prediction is:
30-35, "Great aroma, nice hop flavor. Beer could use a bit more carbonation, and perhaps consider your water profile and add more gypsum to bring out the hops. Try some gelatin/cold crashing to clear it up and this beer would be a medal winner."

I've long suspected that if a person were to secretly enter heady topper into a comp, judges would be all weird about the appearance, and ask for chico yeast instead.

 

[brewski09]

There is a reason appearance is only worth 3 points, but there are definitely those who would destroy the beer in all categories on a judging form after seeing it "because turbid IPAs don't fit the style"

 

[surgical_ass]

There is a reason appearance is only worth 3 points, but there are definitely those who would destroy the beer in all categories on a judging form after seeing it "because turbid IPAs don't fit the style"

Well time will tell how the judges will rate it. I entered my version of the northeast ipa in the national comp. I entered it under the specialty ipa section white ipa. Got an lb of wheat so I figure it's legitimate.

 

[brewski09]

Well time will tell how the judges will rate it. I entered my version of the northeast ipa in the national comp. I entered it under the specialty ipa section white ipa. Got an lb of wheat so I figure it's legitimate.

Let us know how they take it. I'd love to see the scoresheet you get back too. Good luck (I'm planning on entering a couple beers next year)

 

[brennanj11]

Try using a potassium metabisulfite solution as your bottling sanitizer.

Orange hero was this directed to my question about hop aroma and bottling?

Can you elaborate on what this would accomplish?

 

[orangehero]

Attenuate oxidation rate of hop derived compounds.

 

[lilbova3]

Didn't have the preferred yeast or all of the ideal grain but digging the flavor and color on this one. 2.25 gallon batch.
93% 2 Row
7% Oats
1 oz Citra FO, 1.5 oz Citra WP, 2 oz Citra DH, 1 oz Amarillo DH. Small bittering charge with Columbus.
US 05

View attachment ImageUploadedByHome Brew1457440542.125130.jpg

 

[LJvermonster]

Didn't have the preferred yeast or all of the ideal grain but digging the flavor and color on this one. 2.25 gallon batch.
93% 2 Row
7% Oats
1 oz Citra FO, 1.5 oz Citra WP, 2 oz Citra DH, 1 oz Amarillo DH. Small bittering charge with Columbus.
US 05

View attachment 342788

I have to say, that is simply a perfect looking beer. I straight up judge that book by its cover!

 

[lilbova3]

I have to say, that is simply a perfect looking beer. I straight up judge that book by its cover!

Thanks, LJvermonster!

I will say I didn't get much dank from the Citra which is a little upsetting. In commercial beers I get some dank quality from Citra. There is lots of hops flavor though!

 

[rsalan]

Thanks, LJvermonster!

I will say I didn't get much dank from the Citra which is a little upsetting. In commercial beers I get some dank quality from Citra. There is lots of hops flavor though!

I'm looking for a super dank hop without onion/garlic aromas. Anyone?

 

[FruityHops]

I'm starting to plan a future brew that would be my first all grain (BIAB) and first "New England" style IPA. How does this recipe look?

Grain bill and resulting color OK? IBU OK? Should I use citra instead of mosaic? Any advice is welcome, thanks.

 

[olotti]

I'm looking for a super dank hop without onion/garlic aromas. Anyone?

Apollo! dankest hop I've smelled yet, I've used it in my last two beers as both a bittering and flavor edition. When I cut the bag open, I ordered 4oz from farmhouse, it literally smelled like dank weed. Super high aa at 18+% so it's great to bitter but also lends a nice grapefruity dankness when used really late like at 5 min or whirlpool.

 

[olotti]

Brau, so I'm setting up my water for another beer like this using 1318 for the first time. So using all RO water and Bru'n water my adjusted profile looks like this what do ya think, I'm gonna try the high chloride again with the 1318 and see what happens.

Cal-113
Mg-0
Na-0
Sulfate- 74
Chloride-147
Bicarbonate- (-34)
Hardness-284
Mash pH- 5.3
OG- 1.068
FG- 1.014

So a 2:1 chloride to sulfate ratio. Good to go with this or would you add anything? Is the calcium to high? If so how would I lower it.

 

[AK7007]

I'm starting to plan a future brew that would be my first all grain (BIAB) and first "New England" style IPA. How does this recipe look?

Grain bill and resulting color OK? IBU OK? Should I use citra instead of mosaic? Any advice is welcome, thanks.

What are you hoping to get from a 120F whirlpool?

 

[FruityHops]

What are you hoping to get from a 120F whirlpool?

http://www.experimentalbrew.com/exp...-steeping-lower-temperature-improve-final-hop

More hoppy goodness I hope

 

[Braufessor]

Brau, so I'm setting up my water for another beer like this using 1318 for the first time. So using all RO water and Bru'n water my adjusted profile looks like this what do ya think, I'm gonna try the high chloride again with the 1318 and see what happens.

Cal-113
Mg-0
Na-0
Sulfate- 74
Chloride-147
Bicarbonate- (-34)
Hardness-284
Mash pH- 5.3
OG- 1.068
FG- 1.014

So a 2:1 chloride to sulfate ratio. Good to go with this or would you add anything? Is the calcium to high? If so how would I lower it.

Easiest way to knock the Calcium down a little is to use a bit of Canning Salt to get some of your chloride (I like the Na it adds too) and add a bit of epsom salt in place of gypsum. This will also add a bit of Mg that is good for yeast health. Both of these get you your sulfate and chloride without adding Calcium. I don't know that the high calcium would be "bad". I think it is higher than you need. Might also cause yeast to Floc out more??

Your overall chloride and sulfate look good.
I like to be in the high 5.3's to low 5.4's for mash pH and Kettle pH (pre boil) of a bout 5.4-5.45.

 

[Braufessor]

I'm starting to plan a future brew that would be my first all grain (BIAB) and first "New England" style IPA. How does this recipe look?

Grain bill and resulting color OK? IBU OK? Should I use citra instead of mosaic? Any advice is welcome, thanks.

looks good to me. 5 is about the perfect color in my opinion. I tend to go lower gravity with more hops. However, I think your recipe looks good. Brew it and then change to suit your preferences in the future.

 

[FruityHops]

looks good to me. 5 is about the perfect color in my opinion. I tend to go lower gravity with more hops. However, I think your recipe looks good. Brew it and then change to suit your preferences in the future.

Glad to hear 5 is a good color, I thought 7 was more the target.

Keep in mind that is a 3 gallon batch. So more than 2.5 grams of hops per gallon? Not that I'm surprised, I have no real frame of reference.

 

[olotti]

Easiest way to knock the Calcium down a little is to use a bit of Canning Salt to get some of your chloride (I like the Na it adds too) and add a bit of epsom salt in place of gypsum. This will also add a bit of Mg that is good for yeast health. Both of these get you your sulfate and chloride without adding Calcium. I don't know that the high calcium would be "bad". I think it is higher than you need. Might also cause yeast to Floc out more??

Your overall chloride and sulfate look good.
I like to be in the high 5.3's to low 5.4's for mash pH and Kettle pH (pre boil) of a bout 5.4-5.45.

Where do you get canning salt and Epsom salt? Will the lhbs have it? So the canning salt will knock down the calcium while adding sodium and then I can reduce the gypsum and add a touch of Epsom salt to reduce the calcium as well. Oh the fun with water chemistry.

 

[AK7007]

http://www.experimentalbrew.com/exp...-steeping-lower-temperature-improve-final-hop

More hoppy goodness I hope

Something tells me that I need to compare these super low temp whirlpools to pre-fermentation dry hopping. Chemically, I don't know that anything is happening to hops at 120f that wouldn't happen at fermentation temps. Maybe oils are getting quickly dissolved, which would then allow you to remove the vegetable matter, but I don't know what else.

 

[Braufessor]

Glad to hear 5 is a good color, I thought 7 was more the target.

Keep in mind that is a 3 gallon batch. So more than 2.5 grams of hops per gallon? Not that I'm surprised, I have no real frame of reference.

Sorry - did not notice it was 3 gallons.... good to go on the hops. As far as color.... so much of that has to do with the lighting. These two pictures are the same beer. Different light. Personally, I really like the color coming in around 5 - always looks great. Also like to avoid caramel/crystal malts as much as possible.

 

[Braufessor]

Where do you get canning salt and Epsom salt? Will the lhbs have it? So the canning salt will knock down the calcium while adding sodium and then I can reduce the gypsum and add a touch of Epsom salt to reduce the calcium as well. Oh the fun with water chemistry.

Just get them at Walmart or grocery store. Make sure to use a water calculator...... we are really talking about small amounts.

I think typically I am using approximately the following per 5 gallons:

3-3.5 grams CaCl
1 Gram Gypsum
.5 gram Canning Salt
.5 gram Epsom Salt.

(also getting a bit from my 20% tap water that goes with 80% RO Water).

 

[olotti]

Just get them at Walmart or grocery store. Make sure to use a water calculator...... we are really talking about small amounts.

I think typically I am using approximately the following per 5 gallons:

3-3.5 grams CaCl
1 Gram Gypsum
.5 gram Canning Salt
.5 gram Epsom Salt.

(also getting a bit from my 20% tap water that goes with 80% RO Water).

I use Bru'n water if that's what you mean by water calculator. Using all RO water my amounts are def more than what you have listed. In this next batch to get 146 for chloride I need to add 6 grams to the mash so I'm sure your tap water is helping add minerals for you. Thanks for the info.

 

[AK7007]

Interesting read re: lots of late hops/generally adding hops before fermentation

http://onlinelibrary.wiley.com/doi/10.1002/jib.291/epdf

 

[brewski09]

I'm looking for a super dank hop without onion/garlic aromas. Anyone?

I wasn't a fan of Apollo. I'm looking for some comet myself. Smelled some dried cones at Sierra Nevada and I definitely want to get some from a good supplier. I love hop Union for quality but no one here seems to carry them:/

 

[PSUBrew]

I wasn't a fan of Apollo. I'm looking for some comet myself. Smelled some dried cones at Sierra Nevada and I definitely want to get some from a good supplier. I love hop Union for quality but no one here seems to carry them:/

Yakima Valley Hops has them in stock

 

[rsalan]

Apollo! dankest hop I've smelled yet, I've used it in my last two beers as both a bittering and flavor edition. When I cut the bag open, I ordered 4oz from farmhouse, it literally smelled like dank weed. Super high aa at 18+% so it's great to bitter but also lends a nice grapefruity dankness when used really late like at 5 min or whirlpool.

Any onion/garlic aromas and flavors?

 

[olotti]

Any onion/garlic aromas and flavors?

Not that I could pull out. More like just a dankness that hangs out in the back, I use lots of citrusy hops like Amarillo, Galaxy, mosaic so those seem to dominate but that's what I'm going for. I hear summit really has that garlic/onion edge to it.

 

[TheHopfather]

Any thoughts on a Simcoe/Citra combo in this beer? Never used those two hops together before but I've got a lot of both. Any preferred ratios to use them in or is 1:1 fine?