New England IPA "Northeast" style IPA

[crusader1612]

Has anybody tried to ferment a NEIPA with the Mangrove Jack's Liberty Bell Ale M36 (apparently former M79 or very similar)? The ester descriptions of kiwi, strawberry and Pear and the "silky smooth mouthfeel" sound intriguing to me.

Not yet, but its on my list of things to try.
Although I'm a tad dubious now, as I tried a West coast style Pale Ale, made by a friend, and found the hops were a little too muted, but still a nicely brewed beer, it just lacked some punch. But it'd be worth a shot I reckon.

 

[scottsor]

Do any of you guys use a plate chiller? I'm considering picking one up but can't decide if the pros outweigh the cons (clogs, etc), especially for this heavily hopped style.

 

[jammin]

Do any of you guys use a plate chiller? I'm considering picking one up but can't decide if the pros outweigh the cons (clogs, etc), especially for this heavily hopped style.

plate chillers are no doubt the most efficient chillers but not without the valid concerns you mention. If I lived in California where people freak out about spilled water or somewhere like Texas or Arizona where the ground water is scorching then I'd seriously consider a plate.

I live in Idaho where water is cheap & usually cool so I use a CFC.

 

[Braufessor]

Do any of you guys use a plate chiller? I'm considering picking one up but can't decide if the pros outweigh the cons (clogs, etc), especially for this heavily hopped style.

I am honestly a pretty big fan of a simple immersion chiller .... I don't really see a single advantage at all of a plate chiller to be honest. I suppose the supposed advantage is "faster" chilling time. However, the 30 seconds it takes to clean an immersion chiller compared to the longer time of cleaning (and actually never knowing if a plate chiller is ever clean) a plate chiller more than makes up that time differential.

Plus, in particular for beers like this one.... Tons of hops are easy to clean off of an immersion chiller and not so much out of the inside of a plate chiller.

 

[MidAtlanticBrew]

yummy ... post 1418

 

[scottsor]

Thanks for the info fellas. I'm planning on brewing a modified version of this next weekend. I'll report back with recipe and results shortly after.

Cheers

 

[hezagenius]

Do any of you guys use a plate chiller? I'm considering picking one up but can't decide if the pros outweigh the cons (clogs, etc), especially for this heavily hopped style.

I use a pump to whirlpool hops and just leave it running when I chill. Having a whirlpool and an immersion chiller will cool your wort down pretty fast.

 

[Duffbrew]

Brau, I thought you did an all Galaxy batch? Any news on how it turned out?

 

[Braufessor]

Brau, I thought you did an all Galaxy batch? Any news on how it turned out?

It went into the dry hop keg last night. Serving keg tomorrow or sunday...... The sample from the fermenter (after 1 dry hop) was fantastic. Very optimistic about it. 1.5:1.5 Citra:Galaxy in all additions.

 

[Duffbrew]

Here is my first pass... equal amounts Citra, Galaxy and Mosaic. Carbing still not quite there but aroma and taste are righteous...

Thanks to Brau and everyone else's feedback and comments.

 

[lasultana]

Not yet, but its on my list of things to try.
Although I'm a tad dubious now, as I tried a West coast style Pale Ale, made by a friend, and found the hops were a little too muted, but still a nicely brewed beer, it just lacked some punch. But it'd be worth a shot I reckon.

I might try a NEIPA with Mosaic, Vic Secret and German Comet (blueberry aroma :rockin and the M36. Also have the M44 and US-05 - that's West Coast though.

 

[crusader1612]

I might try a NEIPA with Mosaic, Vic Secret and German Comet (blueberry aroma :rockin and the M36. Also have the M44 and US-05 - that's West Coast though.

I like the hop combo

 

[brewski09]

Braufessor,



This has probably been asked somewhere in all this awesomeness. But have you used Rye Malt or Flaked Rye in any recipes? Thoughts on the use of Rye in this style.

I think Briess makes a rye extract that can make your brew day go a lot smoother. I've stayed away due to the horror stories of gummy/stuck sparges related to rye.

 

[brewski09]

A few pages back you can see my version where I used all MO for the base (88%) and my batch definitely came out dark as well, but I also had a higher gravity so I feel the slight maltier/darker and different hop usage actually turned out quite good... just came out more bitter than I wanted. Yet my version has zero sign of oxidation... just think that color might be due to the MO but I'll take another photo under better lighting as comparison

I get a dark color from MO every time

 

[brewski09]

Brewed this yesterday, first time using flaked Oats ect. My brother who does not brew came over right as I was mashing in, first thing he says is "mmmm Oatmeal" haha.

Anyways, something I noticed that I have not heard mentioned is how slick, or do I even say, slimy the wort felt after mashing. I BAIB so I end up squeezing the bag. I am going to have to assume this is from all the flaked adjuncts?

I think it's the proteins in the flaked oats that do this. I've noticed it on other beers like stouts with higher amounts before.

 

[Schemy]

Brewing this today

OG 1.068
IBU's 74

80% Vienna Malt
10% Rye Malt
10% White Wheat Malt
.75 oz Centennial FWH
1 oz Centennial 15 min
3.5 oz Centennial 30 min Whirlpool
Yeastbay VT IPA yeast.

Water profile Shooting for

Ca 96
Mg 12
Na 28
SO4 67
Cl 128
HCO3 70
pH 5.2 - 5.4

 

[stickyfinger]

I think it's the proteins in the flaked oats that do this. I've noticed it on other beers like stouts with higher amounts before.

oats make the wort super slimy in high amounts!

 

[rappinduke]

Sipping on a pale ale I recently brewed with yeast that I harvested from a couple cans of Treehouse's Green. And I am stumped on the yeast. I am getting some Belgian qualities that I do not get from treehouse beers. Could be a brewing error on my part. Beer doesn't taste bad though. Can't really go wrong with a Galaxy/ mosaic hop combo. Has anybody else tried culturing yeast from treehouse cans?

 

[brewski09]

Sipping on a pale ale I recently brewed with yeast that I harvested from a couple cans of Treehouse's Green. And I am stumped on the yeast. I am getting some Belgian qualities that I do not get from treehouse beers. Could be a brewing error on my part. Beer doesn't taste bad though. Can't really go wrong with a Galaxy/ mosaic hop combo. Has anybody else tried culturing yeast from treehouse cans?

I have no idea what treehouse actually uses but that sounds a lot like Conan from Alchemist. If you get even a little over temp it will throw Belgian notes from what I've read (only used it once myself and it was fine). Plenty of threads on here about it if treehouse does indeed use the same yeast.

 

[stickyfinger]

i just had a nightmare that my 12 gallons of ipa with conan shot up to 72F b/c the probe fell off of the carboys.

 

[phishie]

Brewing this today

OG 1.068
IBU's 74

80% Vienna Malt
10% Rye Malt
10% White Wheat Malt
.75 oz Centennial FWH
1 oz Centennial 15 min
3.5 oz Centennial 30 min Whirlpool
Yeastbay VT IPA yeast.

Water profile Shooting for

Ca 96
Mg 12
Na 28
SO4 67
Cl 128
HCO3 70
pH 5.2 - 5.4

That sounds delicious, keep us updated! Sounds like a semi-Two Hearted type NEIPA.

 

[Oldskewl]

Me tooooooo! Tried to brew the Two Hearted clone and my yeast harvested from Oberon bottles never took off. Ended up pitching some harvested 1318 from my last batch of Hop Hands clone. I moved the bittering addition to 45 min and plan to do a 2 oz dry hop

 

[Schemy]

That sounds delicious, keep us updated! Sounds like a semi-Two Hearted type NEIPA.

Actually a take on Odd13's Thirdeen Cent.
www.odd13brewing.com/content/beers/thirdeencent.html

I will dry hop it, but haven't decided on that amount.

 

[Calaeb]

That sounds delicious, keep us updated! Sounds like a semi-Two Hearted type NEIPA.

This does sound awesome and I just so happen to have a ton of centennial to use

 

[schematix]

Do any of you guys use a plate chiller? I'm considering picking one up but can't decide if the pros outweigh the cons (clogs, etc), especially for this heavily hopped style.

I switched from plate to IC and would say it has been positive overall.

I used to do a recirculating chill with a plate chiller. It clogged every single time without fail. Hops spiders worked ok to keep the chunks (and prevent clogs) out but the beer was only meh. When it didn't clog it was very quick. I could drop 12G of wort from boiling to 140 in about 3 minutes. The IC takes about 4 minutes.

So while the IC takes slightly longer to chill, it gives back so much more in clean-up time and ease of use. I used to spend an hour flushing, back flushing, flush, back flushing, recirculating hot PBW, again, and again.... and still the chiller would blow out green chunks endlessly.

When i'm done with the IC i lift it out, it dribbles a little bit, and i dump it in the sink and hose it down. And since there is no recirc loop i've got half the hoses in use, which means even less cleaning.

Best of all, i haven't had a clog yet... even with 20oz in the BK on Friday ;-)

 

[RevKev]

Just brewed a 54% Briess 2-row, 36% Briess White Wheat and rest was equal parts Flaked Oats and Wheat with Cane Sugar. 9.6% ABV with US05.

Hops were late minute additions of Cascade, Galaxy and Mosaic @70IBU. Just dry hopped with 2oz Cascade and 1oz of Galaxy and Mosaic. I have some old whole leaf citra I may put in the keg. No sure though.

Do you think I should double dry hop? Anyone had good experiences with this amount of hops I'm worried my dry hop is too weak.. also.. for those who purge kegs with CO2 how much is enough?

 

[RevKev]

Picture of my sloppy dry hop.. and a sample I took about a week back

View attachment 1476158892237.jpg

View attachment 1476158992844.jpg

 

[cegan09]

i just had a nightmare that my 12 gallons of ipa with conan shot up to 72F b/c the probe fell off of the carboys.

Why does that scare you? Anytime I use Conan in these I always let it climb that high. It throws the peach smell like crazy when you do. Makes for a great beer. My temp schedule for conan with these beers is start at 66, let it climb to 68 over two days. Then let it rise to 72 over a couple more days and sit there. Basically as main fermentation is starting to taper it's climbing from 68-72. Then after sitting at 72 for a little while bring it back down slowly to 66/67, then cold crash and package.


I've used it a few times in beers I didn't want as much, or any of that aroma (threw it in a RIS for kicks) and I just kept it at the 66°F mark the whole time. It blew through 1.099 wort really cleanly.

 

[Braufessor]

Just brewed a 54% Briess 2-row, 36% Briess White Wheat and rest was equal parts Flaked Oats and Wheat with Cane Sugar. 9.6% ABV with US05.

Hops were late minute additions of Cascade, Galaxy and Mosaic @70IBU. Just dry hopped with 2oz Cascade and 1oz of Galaxy and Mosaic. I have some old whole leaf citra I may put in the keg. No sure though.

Do you think I should double dry hop? Anyone had good experiences with this amount of hops I'm worried my dry hop is too weak.. also.. for those who purge kegs with CO2 how much is enough?

If you are able.... sample the beer between the 1st and second dry hop and go based on what the beer tastes like at that point.

In regard to CO2..... fill the keg with star san water..... push it out with CO2 on 3-5lbs of pressure. 99% purged. Waaayyyy easier that continually purging and venting an empty keg.

 

[EMH5]

Just bought my grains for my next batch... this will be my 5th or 6th rendition of Braufessor's recipe!

6.1# GP
6.1# 2-row
1. # white wheat
.75# flaked barley
.75# golden naked oats
.5 # flaked wheat

5.5 gal batch
OG 1.073
FG. 1.019
ABV 6.98%
Yeast 1318
Hops- Chinook (bitter) - Citra, Amarillo & Centennial about 11 oz total, working out the schedule