New England IPA "Northeast" style IPA

[Upthewazzu]

Amarillo/Galaxy/Azacca

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Looks exactly like what I had a Bissell Brothers in Portland, ME a few weeks back. For some reason I can't get past the ultra-haze thing they do and decided to move on to another brewery.

 

[lilbova3]

Amarillo/Galaxy/Azacca

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F*cking beautiful

 

[olotti]

Amarillo/Galaxy/Azacca

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What yeast did you use?

 

[olotti]

Great looking beer. I think the amount of hops in a cooler whirlpool and in dry hop make a significant difference in the haziness. Not sure what the exact interaction is..... but hop oil in sub 180 whirlpool, in primary and big dry hop..... seems to be one of the 2-3 things to haziness in my opinion.

I wonder if the "type" of hops make a difference? Big oily hops like citra, Galaxy, etc?????

One thing I want to check a bit closer is pH. I want to brew precisely the same beer at 5.30 and 5.45 for preboil kettle pH and check the difference. I think final beer pH plays a factor. A lot of these beers finish toward a higher finish pH.

Brau what do you think final beer pH does to the final product. So I think I saw somewhere here maybe in the Treehouse Julius thread someone tested the pH and it was in the 4.5-4.8 range don't remember exactly. Just curious how the final pH would effect the final product.

 

[Hayden512]

Thanks guys! This stuff isn't gonna last long!

What yeast did you use?

I actually used Denny's favorite as I had it on hand and it's tough for me to get Conan where I'm at unless I order it

 

[olotti]

Thanks guys! This stuff isn't gonna last long!





I actually used Denny's favorite as I had it on hand and it's tough for me to get Conan where I'm at unless I order it

That's interesting, beer looks great. I say that as I've considered using that yeast and I think it's one on the list that can really compliment this style. Looks like it does the job. Does it add any real yeast characteristics, like fruitiness or tart/ spiciness? I ask as I've never used Denny's before but those are some of the characteristics I get in 1318 in this style. It obviously floccs like 1318 and for reference you can see a pic of my recent beer with 1318 on page 111, they look pretty similar. How did u like the azacca, I used it once and wasn't impressed enough to keep it above the usual Citra, Galaxy, mosaic, simcoe hops

 

[Braufessor]

Brau what do you think final beer pH does to the final product. So I think I saw somewhere here maybe in the Treehouse Julius thread someone tested the pH and it was in the 4.5-4.8 range don't remember exactly. Just curious how the final pH would effect the final product.

I think that is part of what leaves the beer hazy......I can't say exactly why.... perhaps an interaction with yeast floc? Perhaps something to do with protein break material that keeps it in suspension? Maybe it is a part of the hop oil/polyphenol formation?? I am sure there could be several things at play at the same time.

Maybe it is not a cause.... maybe it is a result. Could the high dry hoping/polyphenol formation result in higher pH??

I also think that is probably an aspect of why these beers tend to be less shelf stable. I have found similar high finish pH (4.5-4.7) with my own NEIPA beers as well as other NEIPA. 4.5 is getting on the high end of a finished pH for a beer. Above that is definitely on the high end. 4.1-4.4 is much more in line with what you might typically find in most beer. Other typical styles finish lower.

 

[BreezyBrew]

I think that is part of what leaves the beer hazy......I can't say exactly why.... perhaps an interaction with yeast floc? Perhaps something to do with protein break material that keeps it in suspension? Maybe it is a part of the hop oil/polyphenol formation?? I am sure there could be several things at play at the same time.

Maybe it is not a cause.... maybe it is a result. Could the high dry hoping/polyphenol formation result in higher pH??

I also think that is probably an aspect of why these beers tend to be less shelf stable. I have found similar high finish pH (4.5-4.7) with my own beers as well as some others. 4.5 is getting on the high end of a finished pH for a beer. Above that is definitely on the high end. 4.1-4.4 is much more in line with what you might typically find in most beer.

Great post! Thanks for all the information and keep up the good work! If you had a blog, I'd definitely subscribe

 

[Braufessor]

Great post! Thanks for all the information and keep up the good work! If you had a blog, I'd definitely subscribe

Ha.... I am already too far behind on my "to do" list..... pretty sure there is no time for a blog

I actually have a bunch of NEIPA's in the fridge right now..... Trillium, Alchemist, The Veil, Sole, Other Half, Toppling Goliath, etc..... Might have to go pick up some more traditional IPA's - stone, Two Hearted, Sierra Nevada, etc. and Check the pH's on all of them as I drink them see how they compare and contrast. Might be interesting.

 

[Braufessor]

Some interesting discussions on Probrewer forum....

http://discussions.probrewer.com/sh...pH-at-different-points-in-the-brewing-process

http://discussions.probrewer.com/sh...ifying-Finished-Beer-for-Flavor-amp-Stability

http://discussions.probrewer.com/showthread.php?42163-what-variables-affect-final-pH-in-beer

 

[BreezyBrew]

Ha.... I am already too far behind on my "to do" list..... pretty sure there is no time for a blog

I actually have a bunch of NEIPA's in the fridge right now..... Trillium, Alchemist, The Veil, Sole, Other Half, Toppling Goliath, etc..... Might have to go pick up some more traditional IPA's - stone, Two Hearted, Sierra Nevada, etc. and Check the pH's on all of them as I drink them see how they compare and contrast. Might be interesting.

Sounds like a good experiment. I recently picked up a 6 pk of Stone IPA 1.0 about 8 weeks old. I was surprised at what it tasted like, and not in a good way. It's been a long time since I had it more recently, and that time it was on tap. The keg definitely had aged but I remember the flavor being better. Not sure if it was my taste buds or what.

 

[Braufessor]

Some very interesting points in here..... "higher pH = "softer beer" Also points about head retention and impact on break....
http://www.weyermann.de/downloads/pdf/Weyermann_TKW_Mash-pH_2010.pdf

Interesting info particularly toward the end of paper....."Higher pHís were accompanied by comments about mouth coating...."
http://www.mbaa.com/districts/Northwest/Documents/BAMFORTH, pH in brewing.pdf

 

[olotti]

Some very interesting points in here..... "higher pH = "softer beer" Also points about head retention and impact on break....
http://www.weyermann.de/downloads/pdf/Weyermann_TKW_Mash-pH_2010.pdf

Interesting info particularly toward the end of paper....."Higher pHís were accompanied by comments about mouth coating...."
http://www.mbaa.com/districts/Northwest/Documents/BAMFORTH, pH in brewing.pdf

There's some really great stuff in these articles you've posted. What I'm really interested in is how the guys at treehouse and hill farmstead came to make this a part of their brewing process. I'd love to know was it a conscious act or just something they stumbled upon from years of experimenting because there really seems to be a science behind it that was never before explored or maybe it was but turbid hazy beers were just frowned upon. I'd love to hear Nates perspective on this as it doesn't seem like their are a whole lot of interviews with him out there about his brewing process, not that he's going to give away all the trade secrets, but again was this a conscious planned part of his brewing process and if so how did he even come up with it.

 

[thedon986]

I actually have a bunch of NEIPA's in the fridge right now..... Trillium, Alchemist, The Veil, Sole, Other Half, Toppling Goliath, etc.....

Can you share how you obtained those NEIPAs? I'm itching to get my hands on some but am coming up empty in the DC region. Any help would be appreciated.

 

[Braufessor]

Can you share how you obtained those NEIPAs? I'm itching to get my hands on some but am coming up empty in the DC region. Any help would be appreciated.

I trade beers with a guy out east that goes to Vermont area a lot. I live within 10 minutes of Toppling Goliath, so, I ship him all the T.G. he wants, including hard to get barrel aged stouts, and he sends me various NE IPA's.

In all honesty, your best bet might be to go to some of the places as you are somewhat close to the source..... or beer festivals out that way as well.

 

[thedon986]

I trade beers with a guy out east that goes to Vermont area a lot. I live within 10 minutes of Toppling Goliath, so, I ship him all the T.G. he wants, including hard to get barrel aged stouts, and he sends me various NE IPA's.

In all honesty, your best bet might be to go to some of the places as you are somewhat close to the source..... or beer festivals out that way as well.

Thanks. Yeah I think I'll have to just go there. Tired Hands looks to be the closest and I still haven't been to Philly.

 

[madscientistbrewNq]

You have the Answer Brewpub out there in Richmond. They are doing some hazy IPAs and they are solid. Also Bluejacket seems to be playing with the haze a bit. Although I wasn't wowed by their IPAs unlike DC Brau and Union, they did have some interesting stuff on. Certainly Union and DC Brau are doing more of the west coast variety but I would suspect some folks wouldn't mind trading for some of those breweries. Not to mention Lickinghole (awful name....) creek brewery is do some great stuff as well.

Can you share how you obtained those NEIPAs? I'm itching to get my hands on some but am coming up empty in the DC region. Any help would be appreciated.

 

[Braufessor]

Thanks. Yeah I think I'll have to just go there. Tired Hands looks to be the closest and I still haven't been to Philly.

The Veil Brewing Company in Richmond VA has some great beers..... as good or better than a lot of the stuff up further to the NorthEast. They would not be terribly far from DC area.

 

[madscientistbrewNq]

Philly area is where I'm and undoubtedly tired hands will be the closest to form in PA (haziest your gonna get in PA), neshaminy creek (more west coast), free will (mostly doing different beers like sours), and forest & main (saisons).

Now that I know about Veil I will have to swing by there next time I'm in Richmond.

 

[Oldskewl]

Can you share how you obtained those NEIPAs? I'm itching to get my hands on some but am coming up empty in the DC region. Any help would be appreciated.

Not sure how close you are to Dulles Airport but Aslin is brewing some awesome beers true to the NE style.

 

[thedon986]

You have the Answer Brewpub out there in Richmond. They are doing some hazy IPAs and they are solid. Also Bluejacket seems to be playing with the haze a bit. Although I wasn't wowed by their IPAs unlike DC Brau and Union, they did have some interesting stuff on. Certainly Union and DC Brau are doing more of the west coast variety but I would suspect some folks wouldn't mind trading for some of those breweries. Not to mention Lickinghole (awful name....) creek brewery is do some great stuff as well.

The Veil Brewing Company in Richmond VA has some great beers..... as good or better than a lot of the stuff up further to the NorthEast. They would not be terribly far from DC area.

Not sure how close you are to Dulles Airport but Aslin is brewing some awesome beers true to the NE style.

I've added a trip to Richmond to my list it's only slightly closer to me than Philly. I've been to Bluejacket and all the other DC breweries and I like them just searching for a specific NE IPA right now. I haven't been to Aslin but I'll check them out. I live right by the National Cemetery in Arlington. I have been out to Ocelot and their IPAs blew me away as well as some other barrel aged stuff they had. Highly recommend them. Thanks for all the suggestions!

 

[madscientistbrewNq]

Yeah now that I know about veil. I have a feeling the answer and veil will be my routine stops when in the rva.

 

[Hayden512]

That's interesting, beer looks great. I say that as I've considered using that yeast and I think it's one on the list that can really compliment this style. Looks like it does the job. Does it add any real yeast characteristics, like fruitiness or tart/ spiciness? I ask as I've never used Denny's before but those are some of the characteristics I get in 1318 in this style. It obviously floccs like 1318 and for reference you can see a pic of my recent beer with 1318 on page 111, they look pretty similar. How did u like the azacca, I used it once and wasn't impressed enough to keep it above the usual Citra, Galaxy, mosaic, simcoe hops

I don't get much tartness or spiciness from it but I believe the slight fruitiness Denny's lends plays really well with this style. Also, the mouthfeel on this is one of the best I've ever had since I've started brewing.

In regards to the Azacca, I'm all about them. I use this same combo (in much less amounts) in another one of my IPAs and the pineapple flavor I feel like I get from it I really like. I also feel like the aroma in the beers I've used Azacca with always have a very strong nose to them.

 

[cegan09]

Latest version almost done. Pulled a gravity sample after 1.5 weeks and it's at 1.013, so done. Same recipe that i've used, just scaled up in size and this time I used conan instead of 1318. Same basic temp profile, few days going from 66-68, then up to 72 and back down to 66.

Holy crap the smell is nothing but peach. Not complaining at all. It's peach with citrus notes. Sample is chilling in the fridge, can't wait to see how it tastes. This was generation 2 conan grabbed from a blonde as braufessor outlines.

 

[Braufessor]

Trying to rotate kegs today for step kids coming home..... poured off a couple growlers to empty out some kegs..... this is my "normal" NE IPA..... but, this is how clear it drops toward the end of a keg. It stays pretty hazy for the most part..... but about the last 4-6 pints are usually really clear. And, still spectacular

 

[lilbova3]

First time kegging. Happy with how this brew turned out but still under carbed. I did miss FG by a bit but not too worried. Couldn't wait any longer and had to try it from my new kegerator!

62% 2 Row
31% flaked oat and wheat combo
5% carapils
2% honey malt
Mostly Simcoe, Nelson and a touch of Mosaic for hops.

View attachment ImageUploadedByHome Brew1469580252.391972.jpg

 

[lilbova3]

Trying to rotate kegs today for step kids coming home..... poured off a couple growlers to empty out some kegs..... this is my "normal" NE IPA..... but, this is how clear it drops toward the end of a keg. It stays pretty hazy for the most part..... but about the last 4-6 pints are usually really clear. And, still spectacular

That really does clear!

 

[Braufessor]

That really does clear!

here is an even better one.... that one had a lot of condensation on it....

 

[jwm1485]

Just did my first attempt at one of these this past weekend. I used galaxy and mosiac hops. Cant wait to try it.

 

[kaz4121]

Brau what do you think final beer pH does to the final product. So I think I saw somewhere here maybe in the Treehouse Julius thread someone tested the pH and it was in the 4.5-4.8 range don't remember exactly. Just curious how the final pH would effect the final product.

This was me. Generally I've measured 4.3-4.65 for TH IPAs and DIPAs

I've measured the following pH's of TH beers:
4/15 Tree House Haze - 4.3
4/15 Tree House C14 - 4.35
5/15 Tree House Julius - 4.5
11/15 Tree House Haze - 4.48
11/15 Tree House Green - 4.46
11/15 Tree House Alter Ego - 4.36
11/15 Tree House Julius - 4.44
1/16 Tree House Sap - 4.5
1/16 Tree House Very Green - 4.6
1/16 Tree House Green - 4.65
5/16 Tree House - 4.41

The only non-TH IPA i measured was Maine Dinner at 4.78. According to Mitch Steele, traditional IPAs (~2002) had pH in the range of 3.9-4.7, with the bulk being around the low 4's. Not sure if things have changed since then though.

You can see the list here: http://thirdleapbrew.com/technical/ph/