New England IPA "Northeast" style IPA

[Braufessor]

My point is that given the parameters of the discussion, this particular variable is of in all likelihood, very little consequence when you stop for a minute and consider the chemistry of the final beer.

In my experience, this type of change has actually profoundly changed beers (with less flavor forward profiles - agreed) like blondes and lagers. So, just switching it up to see if impacts here too - without going to an extreme end and ending with a beer that is too far one way or the other. I tend to go more in measured steps in one direction instead of 10 steps all at once only to realize it was 4 steps too far.

This is a great, popular, and useful thread. I appreciate your efforts. Rather than just post pictures of my homebrew, I'm trying to add a different perspective to the actual brewing discussion as food for thought. Just consider it.

But, what is to be considered? You really only said - "don't bother." What is the suggestion?

I am definitely all for looking into a variety of methods and different approaches. I would genuinely be interested in your approach..... What do you do with a beer like this? Compare and contrast some approaches you have done and what you have or have not found.

If you were going to suggest a water profile/approach ( or multiple profiles leading to successful out comes that are different from one another........ i.e.. "full/rounded" or "dry/assertive" etc..... ) what have you had success with? Or, failures with? To me, that is food for thought and something I would certainly consider - probably even brew to see what I thought as well.

 

[jakeasaur]

@Braufessor. I've been out of brewing for a little under a year do to moving. My first beer is going to be centennial blonde as it is my go to please the masses beer. My second third fourth beers will be my versions of the information you have posted. Thank you

 

[Braufessor]

I don't think you're ever going to be finished tweaking with this recipe! You seem like a consummate tweaker!

Ha...... actually, I really am hoping to try a couple more water strategies to see if I like them (everything I have been doing so far is really basically on the low to moderate end with 2:1 chloride: sulfate. I want to flip that on the low end. And I want to do a couple batches that are 1:1 on the low end and then on the moderate end..... see if any of those stand out. At that point.... I really think I will be settled on this beer and it will go in the bank as one I don't change much any more: Blonde Ale, Dortmunder, Scottish, Dark Mild, Black Lager..... I tend to pick a style, brew it over and over for a year.... move on to new style. Up next - Amber Ale...... and also have some more "tweaking" to do on a porter and brown ale that are close.

The consummate tweaker:

 

[Braufessor]

Actually.... that looks alarmingly similar to my profile pic....... eek.

 

[Braufessor]

@Braufessor. I've been out of brewing for a little under a year do to moving. My first beer is going to be centennial blonde as it is my go to please the masses beer. My second third fourth beers will be my versions of the information you have posted. Thank you

Cool.... I do have to say that with all my messing around, the hop combo that I have really started to like is:
Citra/Mosaic/Galaxy 1:1:1 in both kettle additions
Citra/Mosaic 1.5:1.5 in both dry hop additions

That is worth a try in one of your renditions.

Hope it goes well for you.... I got out of the brewing game for about 5 years at one point due to grad school, new house, step kids, life, etc...... It took a few batches to get rolling again, but once I did it was better than ever.

 

[brewkinger]

Cool.... I do have to say that with all my messing around, the hop combo that I have really started to like is:
Citra/Mosaic/Galaxy 1:1:1 in both kettle additions
Citra/Mosaic 1.5:1.5 in both dry hop

This is my favorite thus far. I like the beer so much that I am afraid to mess with it.
Friend of mine that works at a well known VT brewery liked it so much that he paid my entry fee into 2 competitions.

Fear not...if I win an award, I will be sure to give props to the consummate tweaker

 

[Braufessor]

props to: The Consummate Tweaker

I'm not sure, but did this beer just get a name and label......

 

[brewkinger]

I'm not sure, but did this beer just get a name and label......

Yup. It's a done deal.

 

[ViciousFishes]

I tend to pick a style, brew it over and over for a year.... move on to new style. Up next - Amber Ale...... and also have some more "tweaking" to do on a porter and brown ale that are close.

The consummate tweaker:

Speaking of Amber Ale. Thanks to this thread and Braufessor's help, I applied many of these principles to my attempt at a hoppy amber/red. It follows the water profile and hopping schedule of a NE IPA. I did remove the flaked grains and used gelatin as the style seemed to demand it. Delicious!! Here's a pic taken just now while mashing in a Helles for the hot summer to come.

 

[brew703]

I may go with the centennial/simcoe/Amarillo version with only simcoe and Amarillo in dry hops.

If I were to go with centennial/simcoe/Amarillo, would I sub simcoe for galaxy, centennial for mosaic and Amarillo for citra?
I would dry hop with simcoe and Amarillo only.

 

[arnobg]

Speaking of Amber Ale. Thanks to this thread and Braufessor's help, I applied many of these principles to my attempt at a hoppy amber/red. It follows the water profile and hopping schedule of a NE IPA. I did remove the flaked grains and used gelatin as the style seemed to demand it. Delicious!! Here's a pic taken just now while mashing in a Helles for the hot summer to come.

Very nice! I am about to do a Red Rye IPA using water and hop schedules from this recipe as well! What was your grain bill?

 

[ViciousFishes]

Very nice! I am about to do a Red Rye IPA using water and hop schedules from this recipe as well! What was your grain bill?

I did a 12g batch split between WLP001 & WLP090. WLP001 brought out a somewhat more focused bitterness, while 090 is smoother and more balanced overall between the hops and malt. The 090 with gelatin delivered a clearer, red version of the NE IPA.

20# 2-row
3# Munich I
1# Crystal 40
1# Crystal 80
4oz Crystal 120
4oz Carared
4oz Chocolate
4oz Victory

I plan for 65% efficiency as I no sparge and have loss in pump, hoses, chiller. I expected the nominal amounts of 120, carared and chocolate would get me a rich red hue. Need to find a different mix next time as this was more amber than I was shooting for.

 

[arnobg]

I did a 12g batch split between WLP001 & WLP090. WLP001 brought out a somewhat more focused bitterness, while 090 is smoother and more balanced overall between the hops and malt. The 090 with gelatin delivered a clearer, red version of the NE IPA.



20# 2-row

3# Munich I

1# Crystal 40

1# Crystal 80

4oz Crystal 120

4oz Carared

4oz Chocolate

4oz Victory



I plan for 65% efficiency as I no sparge and have loss in pump, hoses, chiller. I expected the nominal amounts of 120, carared and chocolate would get me a rich red hue. Need to find a different mix next time as this was more amber than I was shooting for.

I'm going with:

7lb 8oz Maris Otter
1lb 12oz Rye Malt
8oz Crystal 80
4oz Crystal 60
1oz Chocolate

Should put me around 12.4 SRM for a 5 gallon batch. I'll report back.

Sorry if this was too far off topic, figured it slightly relates to this recipe since I am using the hop and water profile that this recipe gave me!

 

[ViciousFishes]

I'm going with:

Sorry if this was too far off topic, figured it slightly relates to this recipe since I am using the hop and water profile that this recipe gave me!

I hope no one minds. Braufessor's tweakery is having further reach to adjacent styles - that's good, right?

 

[ViciousFishes]

If I were to go with centennial/simcoe/Amarillo, would I sub simcoe for galaxy, centennial for mosaic and Amarillo for citra?
I would dry hop with simcoe and Amarillo only.

I would think you'd substitute the simcoe for mosaic as they're related and can have similar flavor attributes. I did a:
cascade, simcoe, amarillo
that, in a later version, substituted:
citra, simcoe, amarillo

The first version got 39 pts and silver medal in a local competition at Raleigh Brewing. Will submit the second for the next competition next weekend. I also brewed a Red IPA in which I substituted Mosaic for Simcoe -
citra, mosaic, amarillo... it's drinking great. Will also submit that and report back

 

[Braufessor]

If I were to go with centennial/simcoe/Amarillo, would I sub simcoe for galaxy, centennial for mosaic and Amarillo for citra?
I would dry hop with simcoe and Amarillo only.

Yeah - that is what I have done with that combo and really liked it. I tend to keep centennial out of the dry hop on these beers. I think it makes them "dry."

 

[rosscoh]

@braufessor my last couple of beers made here for some reason are tasting super astringent / grassy from what I think is the second dry hop addition. I closed transfer from carboy into a purged keg with the second dry hop. Wait 3-4 days then cold crash with minimal psi on it. After cold crash I transfer out of my filtered dry hop keg to a serving keg for conditioning, yet still just has that grassy taste. Thoughts?

 

[Braufessor]

@braufessor my last couple of beers made here for some reason are tasting super astringent / grassy from what I think is the second dry hop addition. I closed transfer from carboy into a purged keg with the second dry hop. Wait 3-4 days then cold crash with minimal psi on it. After cold crash I transfer out of my filtered dry hop keg to a serving keg for conditioning, yet still just has that grassy taste. Thoughts?

My first thought in regard to grassy is what are you using for hops, hop schedule? Batch size?

Second thought in regard to astringent is what were you doing in regard to water?

 

[hezagenius]

I get an astringent taste for about the first week in the serving keg. It fades for me. I think it's the yeast and hop material in suspension that drops in the kegerator over time as it chills.

 

[Dan_K]

Great looking beer. I have been bumping the flaked and wheat up into the 15-18% range.... but never went for 30%! Might have to give it a try some time.

What does your grain bill look like for something like this ?

 

[Braufessor]

What does your grain bill look like for something like this ?

I will have to get back to you in this..... Out of town for national coaching convention for a couple days.... So, no brewing notes with me.

 

[beardandbutter]

Just tapped my keg of my beer based off this recipe and the Melcher St Clone thread. Went with Simcoe, Amarillo, Citra hops, calling it my Big SAC NE DIPA.


Grain Bill:
71.1% 2 Row (found out my homebrew store only sells avangard which is 3 SRM so slightly darker than I anticipated)
11.9% White Wheat
4.4% Crystal 15
3% Cara-Pils
5.9% Dextrose
3.7% Acidulated

Mashed at 152F for 60 mins
OG: 1.075 - FG: 1.008

Hops:
.5oz nugget @ FWH
2oz Amarillo @ 10min
1.5oz Citra @ 10 min
2oz amarillo @ hop stand 170F
1.5oz Citra @ hop stand 170F
2oz Simcoe @ hop stand 170F

1oz Citra Dry Hop after 2 days fermenting
1oz Amarillo Dry Hop after 2 days fermenting
1oz Simcoe Dry hop after 2 days fermenting

1oz Citra Keg Hop
1oz Amarillo Keg Hop
1oz Simcoe Keg hop


Yeast:
Wyeast 1318
Ferment at 63F - for 3 days, then let rise to 70 where it sat for 7 more days

Water:
Went for about 200 mg/l sulfate and 100 mg/l chloride

Notes:
15 days grain to glass. First impression is intense tropical fruit, finishes quite dry, I wasn't expecting it to finish so low. Very enjoyable, but I feel like the mouthfeel isn't quite as silky soft as I'm looking for

 

[stickyfinger]

your sulfate is too high and the dextrose isn't helping either.

 

[lilbova3]

What does your grain bill look like for something like this ?

Great looking beer. I have been bumping the flaked and wheat up into the 15-18% range.... but never went for 30%! Might have to give it a try some time.

This beer was:
31% 2 Row
31% Golden Promise
31% Flaked wheat and oats (use whatever percentages and amounts of each you want)
5% Carapils
2% Honey malt

OG: 1.054

 

[lilbova3]

Just tapped my keg of my beer based off this recipe and the Melcher St Clone thread. Went with Simcoe, Amarillo, Citra hops, calling it my Big SAC NE DIPA.


Grain Bill:
71.1% 2 Row (found out my homebrew store only sells avangard which is 3 SRM so slightly darker than I anticipated)
11.9% White Wheat
4.4% Crystal 15
3% Cara-Pils
5.9% Dextrose
3.7% Acidulated

Mashed at 152F for 60 mins
OG: 1.075 - FG: 1.008

Hops:
.5oz nugget @ FWH
2oz Amarillo @ 10min
1.5oz Citra @ 10 min
2oz amarillo @ hop stand 170F
1.5oz Citra @ hop stand 170F
2oz Simcoe @ hop stand 170F

1oz Citra Dry Hop after 2 days fermenting
1oz Amarillo Dry Hop after 2 days fermenting
1oz Simcoe Dry hop after 2 days fermenting

1oz Citra Keg Hop
1oz Amarillo Keg Hop
1oz Simcoe Keg hop


Yeast:
Wyeast 1318
Ferment at 63F - for 3 days, then let rise to 70 where it sat for 7 more days

Water:
Went for about 200 mg/l sulfate and 100 mg/l chloride

Notes:
15 days grain to glass. First impression is intense tropical fruit, finishes quite dry, I wasn't expecting it to finish so low. Very enjoyable, but I feel like the mouthfeel isn't quite as silky soft as I'm looking for

Good looking beer. Sweet looking hop combo. Agree with stickyfinger, bring down sulfate and loose dextrose.

 

[stickyfinger]

This beer was:
31% 2 Row
31% Golden Promise
31% Flaked wheat and oats (use whatever percentages and amounts of each you want)
5% Carapils
2% Honey malt

OG: 1.054

i just did 10 gallons of wit bier, but i pitched half with Conan and hopped with Citra. it is pretty good for a 4.2% ABV beer. it was about 50% flaked oats and wheat, so I can see how boosting the flaked adjuncts could be key to making better low ABV hop bombs.

 

[crusader1612]

I knowthe general go To Strains for these types of beers are WY1318 WLP002 or Conan.

however I have just gotten hold of WY1469 - West yorkshire - A Fantastic British strain, with lovely esters etc. lower attenuating ,but with a standard ber like this with no speicalty grains a such
Pale Malr
Wheat Malt
Flaked Malt (Wheat & Oats)

It seems to me like it'd make a good yeast substitute. Thoughts?!

 

[Dan_K]

One of my favorite commercial IPAs of the style is called n00b from Odd 13 brewing. The brewer just said that the base malt for that beer is Wyermann Vienna malt. I might try putting some Vienna in the mix for the next beer that I brew.

 

[beardandbutter]

Thanks, I didn't have access to my brun water file and I just checked and it is actually 60:120 SO4:Cl - not sure why I thought it was so high and opposite. Definitely will cut the dextrose either in half or eliminate it next time

 

[lilbova3]

Thanks, I didn't have access to my brun water file and I just checked and it is actually 60:120 SO4:Cl - not sure why I thought it was so high and opposite. Definitely will cut the dextrose either in half or eliminate it next time

I bet losing the dextrose will get you where you want to be. Mashing a little higher could be something to think about additionally.