New England IPA "Northeast" style IPA

[arnobg]

Not really..... I put the hops and beer in, seal it up, purge and it just sits there for a couple days. When it is time to jump it to serving keg, I pick it up and put it on my chest freezer so I have gravity plus CO2 pressure working in my favor for the transfer. So, I guess when I move it I disturb it a little, and might shake some out of suspension on top.

To be honest, the bigger problem I have had is not hops floating on top.... it is them falling out and packing down on the bottom and making the transfer difficult. I ended up cutting a little off my dip tube to keep it out of the solid hop pack on the bottom which can potential plug up or slow down transfer. I would actually love it if the hops would float on top - would make the transfer so much easier.

You linked the keg transfer technique in the recipe post, do you use the same dip tube filter cover? Do you just dry hop without a hop bag and hope it doesn't clog? The writer of that link you posted mentioned cutting an inch off the dip tube.

 

[KirkMN]

You linked the keg transfer technique in the recipe post, do you use the same dip tube filter cover? Do you just dry hop without a hop bag and hope it doesn't clog? The writer of that link you posted mentioned cutting an inch off the dip tube.

I used that technique and it doesn't clog for me. It works really well, and no hop matter is transferred. This is just using gravity drain too, not pressurized transfer.

 

[Braufessor]

You linked the keg transfer technique in the recipe post, do you use the same dip tube filter cover? Do you just dry hop without a hop bag and hope it doesn't clog? The writer of that link you posted mentioned cutting an inch off the dip tube.

I use the same thing..... I use a stainless braid over the dip tube and then that is inside the stainless/mesh dry hop tube. The hops go in free. I would say even with the dip tube long I had about an 80% success rate of no clogging on the transfer. However, from time to time it gave me problems even with the double filter - the hops just really pack in around the bottom of the keg. A couple batches ago I had a BIG problem...... had to resort to siphoning the beer out of the keg. So, I cut 1/2-1 inch off the dip tube and the last couple transfers were super smooth. Still use the double filter. Might cost a pint of beer..... but, honestly worth it.

 

[jjbrewhouse]

I shook my carboy occasionally, the Conan does make the hops float on top.

 

[mavguy]

What are your guys' thoughts on whole leaf vs pellets when it comes to dry hopping this kind of beer? Is there a noticeable difference?

 

[slym2none]

What are your guys' thoughts on whole leaf vs pellets when it comes to dry hopping this kind of beer? Is there a noticeable difference?

Whole cones seem to have better aroma when the beer is really young, but even as little as a week later, they start to slide downward.

Also, whole cones absorb more liquid.

 

[brewski09]

It's beer at this point slym2none

Time and time again Brewers and hop processors have told me that pellets are more stable (lose less aroma/flavor after packaging) so I've gone almost 100% pellet at this point

 

[Braufessor]

I use all pellets. I don't think there is any advantage to whole hops..... plus, they absorb wort/beer, and take up a ton of room in the freezer. I would think they would work fine.... but, I prefer pellets.

 

[slym2none]

It's beer at this point slym2none

I was answering mavguy's question.

 

[mavguy]

Ok, hop pellets for the next batch it is then.

 

[TxBigHops]

I was answering mavguy's question.

By the time you are dry hopping, it's beer, not wort.

 

[KirkMN]

I finally brewed and kegged this fantastic beer. I followed everything as close as I could and it is hands down the best beer I've ever brewed, and probably top 10 beers I've ever tasted.

Thanks Braufessor for all your help and sharing this recipe, it has taken my brewing to the next level.
I also brewed a session version with Nelson and Amarillo that'll be kegged soon. Also planning a Double Galaxy based on this.

My mind has been blown that I can make this at home.

 

[arnobg]

I finally brewed and kegged this fantastic beer. I followed everything as close as I could and it is hands down the best beer I've ever brewed, and probably top 10 beers I've ever tasted.

Thanks Braufessor for all your help and sharing this recipe, it has taken my brewing to the next level.
I also brewed a session version with Nelson and Amarillo that'll be kegged soon. Also planning a Double Galaxy based on this.

My mind has been blown that I can make this at home.

Looks fantastic thanks for sharing for those considering this recipe. Could you post what differences your recipe had and what you used?

 

[KirkMN]

I followed everything from the grist, hops, water chemistry, method of transfer between kegs, everything as close as I could.
I made a second batch with all Citra and an ESB yeast that'll be ready in a few days. I'll keep posting my variations here.

 

[Adaman05]

Brewing my variation of this today. Currently I'm bringing it up to the boil. I'm using 1332 Northwest Ale yeast as my LHBS was out of the DIPA yeast (Conan) they usually have. First time trying this chloride:sulfate ratio.

Edit: Bumped up the grain bill a bit and hit 1.060. I deleted the flaked barley and doubled up on flaked oats. Increased bittering charge a bit as well to compensate for gravity. Might dry hop with 8 oz vs. 6 oz. Looking forward to it!

 

[BumpyAZ]

In case anyone is interested - this is the blonde ale I make:
OG = 1.042

45% 2 row
45% golden promise
2.5% each of Wheat, honey malt, cara 20 and flaked barley

Hops = 1oz. of liberty at 30 minutes, 1 oz. liberty at 5 minutes

OT, but curious what fermentation temperature profile younuse for this beer? Same as you use for the IPA recipe? I'm planning to do a cream ale I've made in the past with US05 but using Conan to harvest a few jars for use down the road. Wasn't sure if it would be worth keeping fermentation on the cool side to keep the yeast profile in the beer cleaner?

 

[Braufessor]

OT, but curious what fermentation temperature profile younuse for this beer? Same as you use for the IPA recipe? I'm planning to do a cream ale I've made in the past with US05 but using Conan to harvest a few jars for use down the road. Wasn't sure if it would be worth keeping fermentation on the cool side to keep the yeast profile in the beer cleaner?

Yeah - same thing..... start it in the low 60's and let it rise to 66-68 range. Maybe 68-70 to finish.

 

[rnm410]

I am not saying someone could not do it.... but, personally, I have not had success with this kind of beer, using hops like Chinook, Centennial, Cascade, etc.

I recently tried to brew a low abv 1.042 APA that was a scaled down version of this recipe. Used Centennial and Cascade. I was hoping for a NE version of sort of a sierra nevada/two hearted hybrid. 2 ounce additions instead of 3 ounce additions...... It ended up coming across dry. Not "bad" - but edging toward a touch harsh and dry.

I think the big tropical hops seem to work best..... Citra, Mosaic, Amarillo, Simcoe, some of the australian and New Zealand varieties... Ahtanum maybe???

I like low cohumulone for littering - almost always use Warrior, and only to about 30 IBU's for the battering addition.

I have some Azacca coming this week that I am anxious to try out in this recipe.... never used it, but looks intriguing.

I second this for the cascade/centennial becoming a meld of snpa and two hearted.

 

[rnm410]

I also have limited hops here. For mine I was thinking: Magnum for bittering, Amarillo and Citra whirlpool at 140*F. Dryhop with Amarillo and Citra.

Does anyone have experience with Summit and how to get tangerine without the garlic/onion?

 

[slym2none]

I think that's a taste-bud thing. Some people don't get the garlic/onion (like me) and some do. You might be predisposed towards it.

But I am nowhere near sure.

 

[rnm410]

I don't mind the flavor, but in this style of beer I'd rather that component not come out. I've had some summit beers that you get a small hint of garlic/onion, but a huge tangerine. I wonder if there is a certain process or grams per gallon to achieve that. Such as different whirlpool temps, first wort hop only, dry hop only.... etc.

 

[AK7007]

I don't mind the flavor, but in this style of beer I'd rather that component not come out. I've had some summit beers that you get a small hint of garlic/onion, but a huge tangerine. I wonder if there is a certain process or grams per gallon to achieve that. Such as different whirlpool temps, first wort hop only, dry hop only.... etc.

For an attempted pliny-like thing, I used 3oz of Summit at FWH. The final beer had quite the tangerine flavor despite the fact that there were no other boil hops. Whirlpool was 1.5 oz Amarillo, 2.5 oz Centennial, 1 oz Columbus, and 3 oz Simcoe. Dry hop was similar. The resulting beer was crazy tangerine-forward, and I kind of assumed that the Summit had something to do with it since I don't associate those flavors with Amarillo, Centennial, or Simcoe. Haven't verified that theory since.

 

[rnm410]

For an attempted pliny-like thing, I used 3oz of Summit at FWH. The final beer had quite the tangerine flavor despite the fact that there were no other boil hops. Whirlpool was 1.5 oz Amarillo, 2.5 oz Centennial, 1 oz Columbus, and 3 oz Simcoe. Dry hop was similar. The resulting beer was crazy tangerine-forward, and I kind of assumed that the Summit had something to do with it since I don't associate those flavors with Amarillo, Centennial, or Simcoe. Haven't verified that theory since.

How many oz. per gallon did you FWH with?

 

[AK7007]

How many oz. per gallon did you FWH with?

3oz for 6.25 gal of ending kettle. I forget what the starting boil volume was, but it was pretty high gravity. Lots of trub, lots of hop material in the whirlpool/dry hop.

 

[Snubnoze707]

I don't mind the flavor, but in this style of beer I'd rather that component not come out. I've had some summit beers that you get a small hint of garlic/onion, but a huge tangerine. I wonder if there is a certain process or grams per gallon to achieve that. Such as different whirlpool temps, first wort hop only, dry hop only.... etc.

The onion/garlic characteristics are a product of the hop grower not the Brewer. I think it can be minimized by avoiding long boil contact however.

 

[hezagenius]

Kegged my batch last night. I had it in the dry hop keg for 3 days and did a closed transfer to the serving keg. The transfer was a bit slow. I think the dip tube got a little clogged. I pushed the liquid post down a few times and that seemed to loosen things up.

There was about 0.5 gal of sludge left in the keg after transfer. I think the batch ended up around 4 gal into the serving keg.

The aroma was out of this world. I can't wait to try it. I have it on 30 psi right now. I'll back it down to 8 psi tonight and leave it there for a few more days.

 

[Braufessor]

Kegged my batch last night. I had it in the dry hop keg for 3 days and did a closed transfer to the serving keg. The transfer was a bit slow. I think the dip tube got a little clogged. I pushed the liquid post down a few times and that seemed to loosen things up.

There was about 0.5 gal of sludge left in the keg after transfer. I think the batch ended up around 4 gal into the serving keg.

The aroma was out of this world. I can't wait to try it. I have it on 30 psi right now. I'll back it down to 8 psi tonight and leave it there for a few more days.

Yeah..... I generally end up with about 5 full gallons in the dry hop keg, but 4.5 gallons into the serving keg. Seems a small price to pay though

After a particularly disastrous transfer a couple weeks ago, I cut about an inch off of my dip tube in my dry hop keg..... figured I was leaving that much behind any way - the last transfer was really smooth with the slightly shorter dip tube.

Hope it tastes as good as you thought it smelled

 

[Braufessor]

Oh - I also put my dry hop keg and Co2 tank up on my chest freezer, with the serving keg on the floor for the transfer..... Figure that gives it Co2 pressure plus the help of gravity in moving the beer.

 

[slym2none]

I don't associate those flavors with Amarillo

I personally get orange-citrus from Amarillo, myself.

 

[AK7007]

I personally get orange-citrus from Amarillo, myself.

Could be. I just hadn't ever had it come across tangerine-like before.

Either way, the comment that the onion aroma of some hops is likely down to the grower is probably the most helpful to the poster above.