New England IPA "Northeast" style IPA

[hezagenius]

I brewed this one on Sunday and went high with my Cl as well, I ended up with different numbers than you though. Started with 100% RO water;

Ca: 97.3
Mg: 12.0
Na: 36.1
SO4: 100.0
Cl: 179.9
Bicarbonate: -21.0

For salt additions BruN' Water gave me;

Gypsum: 0.35g/gal
Epsom Salt: 0.46g/gal
Canning Salt: 0.27g/gal
Calcium Chloride: 1.04g/gal

Also needed a touch of lactic acid to get it down to 5.4 pH. It's bubbling away in my basement right now so I have no idea if this was a good idea or not.

That is essentially what I add, too.
0.36g/gal Gypsum
0.46g/gal Epsom salt
0.27g/gal Canning salt
1.07g/gal CaCl

Ca 99
Mg 12
NA 28
SO4 100
Cl 180

Both batches I've done with that have tasted great.

 

[ruascott]

Has anyone used Amarillo with this? I have a boatload of it.

 

[LJvermonster]

Has anyone used Amarillo with this? I have a boatload of it.

I'll let you know in 1 week. I have a Amarillo/Galaxy/ Citra fermenting now that will be kegged next Wednesday.

I will say, the fermentation chamber smells fantastic.

 

[user 141939]

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

PH = 5.35

Ca = 65
Sulfate = 75
Chloride = 65

I go 75% RO, 25 % Hard tap water. Lactic acid to hit 5.35-5.40

Mash = 152

** Something like Centennial Blonde recipe would be a great one too probably.

Just looking for a light, easy drinking beer that takes no dry hop and makes a nice pile of clean yeast for harvesting. People drink the hell out of this beer though - I can never keep it on tap. I like it myself, wife likes it and guests tend to demolish it.

What is the batch size that you use for this beer? I am going to try it out for my first generation of yeast. Just so I can get the same hop profile. I like to make 6 gallons but not sure if that would be stretching the 2 oz of hops too thin.

 

[Braufessor]

What is the batch size that you use for this beer? I am going to try it out for my first generation of yeast. Just so I can get the same hop profile. I like to make 6 gallons but not sure if that would be stretching the 2 oz of hops too thin.

I am usually making 6.25 gallons or a bit more of this beer when I make it. It is not a hoppy beer at all. But it is a real easy drinking blonde ale.

 

[Madmannvan]

I will be transferring this to dry hop keg tonight. Washing the yeast and throwing in on a stir plate to brew a second batch on Saturday. I didn't add anything to the water in the first batch but will do 2:1 cacl:gypsum on the second and see how it will affect flavor

 

[Madmannvan]

View attachment ImageUploadedByHome Brew1463803889.164041.jpg

Transferred to dry hop keg tonight, smells and tastes amazing when it's warm and flat. Can't wait to get this in the kegorator all carbed up

 

[najohns]

Hey Braufessor, do you do any cold crashing at all at any point?

 

[Braufessor]

Hey Braufessor, do you do any cold crashing at all at any point?

No..... have not bothered with cold crashing in 5-6 months probably. I do put my fermenter up on counter for 1-2 days before transferring to dry hop keg, and I use SS Brew Buckets that have a conical type bottom, and I use Conan as opposed to 1318........ So, I have most stuff settled out and undisturbed when I transfer to dry hop keg.

 

[BreezyBrew]

No..... have not bothered with cold crashing in 5-6 months probably. I do put my fermenter up on counter for 1-2 days before transferring to dry hop keg, and I use SS Brew Buckets that have a conical type bottom, and I use Conan as opposed to 1318........ So, I have most stuff settled out and undisturbed when I transfer to dry hop keg.

Thanks for the input! One other question I had is... How long do the super tropical aromas and tastes last in your beers? I dry hopped a recent batch with all Galaxy, and it was amazing. After about 2-3 weeks in the keg, and then they start to drop off and smell/taste like more traditional hops.

 

[Braufessor]

Thanks for the input! One other question I had is... How long do the super tropical aromas and tastes last in your beers? I dry hopped a recent batch with all Galaxy, and it was amazing. After about 2-3 weeks in the keg, and then they start to drop off and smell/taste like more traditional hops.

yeah..... I would say weeks 3-5 from brew day are best then it starts to drop off.

 

[stickyfinger]

My experience too. 2-3 weeks

 

[BreezyBrew]

Glad to hear my experience is quite similar. Just have to average 3.5 beers a day for two weeks ;-)

 

[Projectfdw]

Mine has been kegged for 2.5 weeks and I feel the nose is already missing something. I think I may try turning the keg upside down like someone else mentioned. Do you literally just turn it upside down and if so for how long

 

[user 141939]

I will preface this with the fact that I have no experience in these matters but just postulating based on the hours of browsing this forum.

I wonder if the peak time frame could be extended by shifting more of the hops to the whirlpool?

Or if the beer was clear and not cloudy. I know there are some opinions that the particulates in the beer will decrease stability.

Although it seems for this style that the haziness contributes to the success of it, and if it were cleared by filtering or whatever than the flavor/aroma/mouthful or whatever would be negatively impacted.

 

[stickyfinger]

Mine has been kegged for 2.5 weeks and I feel the nose is already missing something. I think I may try turning the keg upside down like someone else mentioned. Do you literally just turn it upside down and if so for how long

I have had success inverting the keg. I just grab the keg, pull it up and dump it upside down quickly then back into position.

Sometimes it can make the beer taste kind of off, but sometimes it rejuvenates the hop flavor and aroma. The only way to tell is to try it. If it makes it worse, then don't do it again. It will clarify again within a few days or several.

I noticed that my friend who bottles had more hop flavor and aroma than my kegged beer, which seemed crazy. I realized that every time he pours, he mixes up the hoppy/yeast sediment into the beer. So, I thought it would work for the keg, and it does...mostly! I tried inverting one time when I had 2 oz of pellets in a hop sack in the keg and when it was nearing the bottom of the keg, and it came out super cloudy and wasn't too good, but if you have enough beer in there and you don't have too much sediment in there, it might make the beer better.

 

[mattywwilson]

I know this thread has taken many different forms but the one thing that's stayed constant is sharing of results. To me, the NE style is hazy, juicy, low bitterness, high flavor and aroma, using a fairly consistent approach. Here's mine....still with some visual hoppiness but loaded with Galaxy, Nelson, and Motueka. A southern hemisphere hopped NE style. Cheers yall.

View attachment 1464146291746.jpg

 

[brew703]

Starter is on the stirplate. Will be brewing Friday morning.
Cant wait to get this going.

 

[rappinduke]

View attachment ImageUploadedByHome Brew1464219850.517250.jpg

Here's a shot of mine. Pretty happy with how the beer turned out. I didn't have any Conan and didn't really care for a previous attempt at this kind of beer using the London 3 so I went with Wyeast 1098. Did equal amounts of Mosaic Galaxy and Citra for the hops. Awesome aroma on this thing. Already got the next batch fermenting using some Conan I harvested from a couple cans of Heady and changed the hops up a bit. All in all very pleased. Thanks Brauf! Cheers!

 

[anteater8]

100% Citra version has been on tap for about a week. The nose is mango and floral. Taste is a lot of orange, pineapple, peach, bubblegum upfront and a tangy bit of passion fruit on the finish. Just about as good as the Citra/Mosaic/Galaxy but perhaps a little less complex.

Also used imperial yeast barbarian (conan), where as last time I used 1318. I know there's a huge debate between the two but I can't say I see a huge different... I think I prefer the mouthfeel a big with the barbarian but I will continue to use 1318 because it's a bit cheaper.

 

[jonny_5]

Big thanks to everyone who has contributed to this thread, it has been a wealth of information. My version with Citra/Mosaic/Amarillo and 1318. Fantastic!

 

[PeteNMA]

I brewed a mosaic/Amarillo/simcoe version this evening. Golden promise, wheat, oats, a tiny touch of C55 and the same amount of honey malt. 2:1 Cl:SO4, 150ppm Cl.

Got a pitch of Yeast Bay Conan spinning on the stir plate, five and a bit gallons in the bucket in the ferm chamber chilling down to pitching temp overnight. Yeast hits wort tomorrow morning.

 

[Braufessor]

Last day of school today..... Almost "brewing season." Every fermenter I own is sitting empty. Luckily, I did plan ahead enough a month ago that I won't be starting the summer dry...... 3 IPA's on tap:
1.) Citra/Eureka/Columbus
2.) Simcoe/Amarillo/Centennial
3.) Citra/Galaxy/Columbus

Also have a Blonde Ale, Helles, Czech Dark Lager and a Black Lager ..... So all is well

Trying to decide what to put on the "to brew" list first...... definitely IPA's.... Leaning toward:
*Columbus/Citra
*Simcoe/Amarillo/Centennial (Really like the one I have on tap now)
*Citra/Amarillo/Columbus(?) still not sure on the third hop in this one. Galaxy maybe.

At any rate..... Looking forward to getting the brew kettles fired up again next week...... been a long time since I went 3 weeks without brewing.

 

[hezagenius]

Kids' last school day here. Took the day off to brew.

10# GP
2.5# Flaked Oats
1318 starter
0.75oz Warrior at 60 min for bittering
2.5oz Mosaic/1.5oz Nelson at flameout for 30 min whirlpool
2.5oz Mosaic/1.5oz Nelson for an additional 30 min whirlpool (started when temp was ~180F)
Will do 2 dry hop charges with the same amounts as the first two

SG: 1.060

Came out super green like all the other beers I've brewed with this base recipe
Pretty sure I'll need a blowoff tube on this one since I ended up with about 6 gallons

 

[jaredr]

That sol hunter is tasty!

 

[LJvermonster]

Last day of school today..... Almost "brewing season." Every fermenter I own is sitting empty. Luckily, I did plan ahead enough a month ago that I won't be starting the summer dry...... 3 IPA's on tap:
1.) Citra/Eureka/Columbus
2.) Simcoe/Amarillo/Centennial
3.) Citra/Galaxy/Columbus

Also have a Blonde Ale, Helles, Czech Dark Lager and a Black Lager ..... So all is well

Trying to decide what to put on the "to brew" list first...... definitely IPA's.... Leaning toward:
*Columbus/Citra
*Simcoe/Amarillo/Centennial (Really like the one I have on tap now)
*Citra/Amarillo/Columbus(?) still not sure on the third hop in this one. Galaxy maybe.

At any rate..... Looking forward to getting the brew kettles fired up again next week...... been a long time since I went 3 weeks without brewing.

Solid keg lineup already!

Just had my first pint of Galaxy/Citra/Amarillo 1/1/1 ratio and I thought I was drinking pineapple orange juice.

My wife, who is slowly getting the IPAs, didn't even know hit her and was very confused a beer could taste like this!

 

[brew703]

My brew day was yesterday. due to prior commitment I had to pitch this morning. Starter was made on Wednesday. Harvested amount was placed in the fridge last night and the rest decanted and pitched this am.
It's been 13 hrs and no activity. Pitch temp was 64 degrees. Holding at 62 at the moment.

 

[brewkinger]

8Finally got the chance to get this brew done today, used the Citra/Galaxy/Mosaic / 1318 ensemble

It went well with a minor problem that I am hoping does not alter the final product in a negative way.

Ordered 1# of flaked barley and flaked oats online and then inadvertently forgot to measure the 6-8 oz out for the recipe. Milled all the grain last night and just dumped the oats and barley in with everything else. Mashed in this morning and immediately noticed 2 things that seemed out of the ordinary given my setup.
1) the volume in the mash tun was very close to the top of the 5gal cooler (that only happens when I have 11.5# of grain or more and this recipe was supposed to have 10.5#)
2) As I was stirring, I noticed that it seemed.... THICKER.
Took me a second to ponder this at 5am.... sip of coffee.......... CRAP!!!! That is when I realized what I had done.

Changed the recipe in Beersmith and then upped the batch volume to offset and get the OG back down to 1.055 (from 1.061)

The sparge and lauter went slowly, but never got stuck. Took an extra 45 minutes to finally get up to 7.5 preboil.
Good news is that I now have 6.25 gallons in the fermenter instead of 5.75.
Any idea what that extra 10oz EACH of flaked barley and oats are gonna do? I am thinking body will be heavier?

Questions that I have:

1) Is the 1318 an aggressive yeast (like Notty)? Reason that I ask is mostly educational as I have a blowoff tube in place and am just wondering because I have very little headspace in the bucket. It is in the swamp cooler at the moment and that tends to keep it down in the low 60s until it really gets going. I will check it in the morning before work and add ice if needed.

2) Due to the insanely low temps of my groundwater, the chiller got the wort down to 145 before I expected and I did the 30 minute hop stand/whirlpool at that temp instead of 160 like Braufessor recipe. Pros / cons of this??

 

[brewski09]

2) Due to the insanely low temps of my groundwater, the chiller got the wort down to 145 before I expected and I did the 30 minute hop stand/whirlpool at that temp instead of 160 like Braufessor recipe. Pros / cons of this??

Less flavor extraction over the same amount of time, possibly different flavors extracted from the hops (maybe more delicate ones though), less IBU conversion so maybe less overall bitterness (hop tech in CA makes a product for adjusting final bitterness of its not bitter enough for you)

 

[Braufessor]

8Finally got the chance to get this brew done today, used the Citra/Galaxy/Mosaic / 1318 ensemble

It went well with a minor problem that I am hoping does not alter the final product in a negative way.

Ordered 1# of flaked barley and flaked oats online and then inadvertently forgot to measure the 6-8 oz out for the recipe. Milled all the grain last night and just dumped the oats and barley in with everything else. Mashed in this morning and immediately noticed 2 things that seemed out of the ordinary given my setup.
1) the volume in the mash tun was very close to the top of the 5gal cooler (that only happens when I have 11.5# of grain or more and this recipe was supposed to have 10.5#)
2) As I was stirring, I noticed that it seemed.... THICKER.
Took me a second to ponder this at 5am.... sip of coffee.......... CRAP!!!! That is when I realized what I had done.

Changed the recipe in Beersmith and then upped the batch volume to offset and get the OG back down to 1.055 (from 1.061)

The sparge and lauter went slowly, but never got stuck. Took an extra 45 minutes to finally get up to 7.5 preboil.
Good news is that I now have 6.25 gallons in the fermenter instead of 5.75.
Any idea what that extra 10oz EACH of flaked barley and oats are gonna do? I am thinking body will be heavier?

Questions that I have:

1) Is the 1318 an aggressive yeast (like Notty)? Reason that I ask is mostly educational as I have a blowoff tube in place and am just wondering because I have very little headspace in the bucket. It is in the swamp cooler at the moment and that tends to keep it down in the low 60s until it really gets going. I will check it in the morning before work and add ice if needed.

2) Due to the insanely low temps of my groundwater, the chiller got the wort down to 145 before I expected and I did the 30 minute hop stand/whirlpool at that temp instead of 160 like Braufessor recipe. Pros / cons of this??

More flaked oats/barley.... no problem. Might be even better.

Lower temp for whirlpool.... no problem. I am honestly not that precise.... I just chill it down until I can put my hand on the outside of the kettle and not burn the crap out of myself.

I see no problem at all with either of these things.