New England IPA "Northeast" style IPA

[armenianbrewer]

Anyone use WLP644 for this style beer?

Thoughts on this version (3 gal batch, 70% eff, OG 1.059, FG 1.008est)

2-Row, 65.5%
White Wheat, 10.9%
Honey Malt, 7.3%
Flaked Barley, 5.5%
Flaked Wheat, 5.5%
Flaked Oats, 5.5%

1-2 g, Warrior, 16, Boil, (help with boil over)
0.5 oz, Amarillo, 8.6, Whirlpool at 212 °F, 5-10 minutes (leaf hops)
0.5 oz, Mosaic, 12.3, Whirlpool at 212 °F, 5-10 minutes
0.5 oz, Galaxy, 14.3, Whirlpool at 212 °F, 5-10 minutes
0.5 oz, Amarillo, 8.6, Whirlpool at 160 °F, 20-30 minutes (leaf hops)
0.5 oz, Mosaic, 12.3, Whirlpool at 160 °F, 20-30 minutes
0.5 oz, Galaxy, 14.3, Whirlpool at 160 °F, 20-30 minutes
0.5 oz, Amarillo, 8.6, Dry Hop, 8-9 days on day of 4 of fermentation (leaf hops)
0.5 oz, Mosaic, 12.3, Dry Hop, 8-9 days on day of 4 of fermentation
0.5 oz, Galaxy, 14.3, Dry Hop, 8-9 days on day of 4 of fermentation
0.5 oz, Amarillo, 8.6, Keg hop (in serving keg), until kicked? (leaf hops)
0.5 oz, Galaxy, 14.3, Keg hop (in serving keg), until kicked?
0.5 oz, Mosaic, 12.3, Keg hop (in serving keg), until kicked?

total of 2oz each amarillo, galaxy and mosaic for 6 oz. should dry hops and keg hops be bigger? maybe 1oz each at dry hop and keg hop?

 

[rtracer]

Forgot to mention when I kegged on Monday, I had enough left to fill 1 bomber, actually my first bottling(or bottle) ever. If my keg hangs around long enough, I will be able to compare the same beer from keg and from bottle. I did a Co2 transfer to the a purged keg, though...not so sure about the bottle I filled. We will see. Tapping my keg Friday.

How long is safe to open the bottle to be confident its been carbed...2 weeks? I used 1.5 of the bottle drop sugar things in the bottle. The bottle is currently in my hall closet at around 68*

 

[olotti]

Forgot to mention when I kegged on Monday, I had enough left to fill 1 bomber, actually my first bottling(or bottle) ever. If my keg hangs around long enough, I will be able to compare the same beer from keg and from bottle. I did a Co2 transfer to the a purged keg, though...not so sure about the bottle I filled. We will see. Tapping my keg Friday.

How long is safe to open the bottle to be confident its been carbed...2 weeks? I used 1.5 of the bottle drop sugar things in the bottle. The bottle is currently in my hall closet at around 68*

My bottles are usually carbed in 7 days but since u only have one Id wait atleast 10 days then put it in the fridge and wait another 3-4 days for everything to settle. Believe it or not I've noticed beer actually changing once it goes from the closet to the fridge to 1 week post fridge, that in between period like 3 days after its been in the fridge is really green.

 

[lasultana]

All 3 batches were basically the updated version. Used 1056 and 1272 in them.

Hi Thanks for the update. Whats your opinion on using these yeasts in this style? Did you taste a huge difference between them and 1318?

 

[geepmaley]

Looking for recipe critique for a brew this weekend

11 gallons

Lbs % Fermentable

9.5 35% Maris Otter
9.5 35% American Brewer's Two-Row
1 4% Caramel/Crystal Malt - 40L
1 4% Carapils
2 7% Corn Sugar (Dextrose)
0.5 2% Honey Malt
4 15% Flaked Wheat

WY1318 London III yeast

SG 1.063
FG 1.010
ABV 6.9%
IBUs 77
Expected SRM 7
Estimated efficiency 68%

Hops Amt Time AA% IBUs

Millennium 2 60 16.6 51.0
Cascade 1 20 7.2 6.7
Citra 2 10 14.1 15.7
Simcoe 1 5 13 4.0

Azzaca 2 Whirlpool
Cascade 2 Whirlpool

Citra 3 Dry hop 1 14 days
Mosaic 3 Dry hop 1 14 days
Simcoe 3 Dry hop 1 14 days

Citra 3 Dry hop 2 7 days
Mosaic 3 Dry hop 2 7 days
Simcoe 3 Dry hop 2 7 days

Citra 2 Keg hop
Mosaic 2 Keg hop
Simcoe 2 Keg hop

Comments?

Brewed a midified version of this on 9/24. Modified the hop schedules to 1oz Millenium FWH 1 oz 60 mins and 2 mosaic at 10, 2 simcoe at 5, 2 Citra at flameout

chilled to 160, then 2/2/2 C/S/M in hop stand/whirlpool for 30 mins then chilled to 70 and split into 2 batches

For one batch primary fermentation in 10 days, then dry hopped 2/1/1 CSM for 5 days DH1, 1 Mosaic/ .75 Simcoe for DH2 4 more days (removed DH 1) all in primary fermenter. Racked to servings keg and carbd for 6 days, added 1 citra / .75 Simcoe for keg hops for 2 days. Brought to party on 10-15 and beer was gone that day. Well received by all

Buddy to the other half and is still playing with it.

 

[Braufessor]

Hi Thanks for the update. Whats your opinion on using these yeasts in this style? Did you taste a huge difference between them and 1318?

I am not a huge fan of 1318..... it is fine, but (for me) it puts too much yeast character into the beer. I get a "tart" flavor from it.

Generally, I have used Conan until a couple months ago when I started playing around with 1056 and 1272.

Honestly.... Both work great. I think I am more partial to 1272 because it does seem to add a bit more fruity esters.

I will probably go back and try conan some more and maybe brew a couple side by side batches with 1272 and Conan and just see if there is anything significantly better about one over the other. I also like 1272 because it lends itself to a lot of other beers.

Bottom line though - 1056 and 1272 work great in this beer. As I have said, many times, I personally think chasing "cloudy/hazy" with the yeast strain is counterproductive. You can get great mouthfeel, hazy, fruity, juice-like beers without the excess yeast in suspension that can then potentially impart "yeasty" flavors to the beer. I highly recommend giving them a try.

 

[cheesebach]

Has anyone used the relatively new WLP095 (Burlington Ale) to make a batch yet? It look like the nearest store that carries yeast bay products is about a 40 minute drive, but i could get the WLP095 at my usual LHBS. I've seen different anecdotal opinions about whether the WLP095 strain is or is not Conan, with some saying it is and others claiming that it the Magic Hat strain.

 

[stickyfinger]

I don't know where WLP095 comes from, but it is by far my preferred yeast for this style. I did a side by side with US-05 and MUCH PREFERRED THE WLP095. It was much softer, rounder, smoother. Great attenuator too.

 

[JJ900]

I don't know where WLP095 comes from, but it is by far my preferred yeast for this style. I did a side by side with US-05 and MUCH PREFERRED THE WLP095. It was much softer, rounder, smoother. Great attenuator too.

My LHBS said that 095 is what Conan came from.

 

[Johow]

From what I gather, WLP095 is pretty new so chances are more likely that Conan came before it and 095 therefore is a child of Conan...

 

[stickyfinger]

regardless of provenance, it makes great ipa and some report great dark ales too. i plan to try it in a head to head against WY1450-denny's fav in my next oaked bourbon porter. the 1450 is great in this style too

 

[Johow]

Hey Braufessor, I just brewed my take on your recipe! Thank you for posting and for starting this fine thread.
Here is what I did, I'm very excited about trying this style and look forward to tasting and sharing my results...Here is my variation, though as has been happening lately I exceeded my numbers by just a little.

Braufessors (New England) IPA

Brew Method: BIAB
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)

Original Gravity: 1.054
Final Gravity: 1.014
ABV (standard): 5.3%
IBU (tinseth): 40.14
SRM (morey): 7.36

Fermentables:
5 lb - United Kingdom - Golden Promise (42.6%)
5 lb - United Kingdom - Maris Otter Pale (42.6%)
0.5 lb - Flaked Barley (4.3%)
0.5 lb - Flaked Oats (4.3%)
0.25 lb - American - Caramel / Crystal 75L (2.1%)
0.25 lb - American - Wheat (2.1%)
0.25 lb - Canadian - Honey Malt (2.1%)

Hops:
1 oz Warrior first wort hop
Flame out 1 oz each Amarillo, Citra & Mosaic
At 180 degrees, 1 oz each Amarillo, Citra & Mosaic hop stand for 30 minutes.
Dry hop #1, Day 3 or 4 as primary ferment winds down, 1 oz each Amarillo, Citra & Mosaic
Dry hop # 2, Day 6 or 7, 1 oz each Amarillo, Citra & Mosaic

Mash:
1) Infusion, Temp: 152 F, Time: 60 min 5.5 gallons
2) Dunk Sparge, Temp: 170 F 3 gal, Collect 8 gal wort

Yeast:
Wyeast - London Ale III 1318

I added 1.8 grams Calcium Chloride and .8 grams gypsum making for a Chloride/Sulfate ratio of about 2.3 to 1 for my local water.

Keg when it feels right!!!

 

[grassfeeder]

Id be curious how the above turns out. Looks to be waaaay too much sweetness for a NEIPA with both Golden Promise and MO along with Crystal 75 and Honey Malt all mashed at 152.

 

[Johow]

Possibly but the crystal and honey malt together only make up about 4% of the grist. I mashed for about 4 hours because I had to leave after mashing in and when I returned the temp had dropped about 10 degrees though I'm pretty sure it was within a couple degrees for at least an hour. Anyway, it's currently chugging away under the London ale III.

 

[stickyfinger]

it will be fine

 

[rtracer]

Here is mine, not quite fully carbed. Wow, nothing like any beer I have had or brewed before. Being here on the West Coast I have not had the opportunity to try the likes of Heady, Trillium ect. Although the style is catching on and Fieldworks in Berkley has one on tap I want to go try.
I'm calling it Morning Mimosa....cause that's kinda what it tasted like. Such a nice mouth feel. Looking forward to see how it progresses over the next couple weeks....if I can keep it around long enough.
Thanks for the recipe!!
OP's recipe with Galaxy, Citra and Equinox

 

[EndOfLine]

I just brewed an altered version of this with a crap ton of east Kent goldings, and a touch of chinook. "English summer, north eastern pale ale" anyone?

Also, my lager version of this turned out amazingly well.

 

[user 141939]

Has anyone used the relatively new WLP095 (Burlington Ale) to make a batch yet? It look like the nearest store that carries yeast bay products is about a 40 minute drive, but i could get the WLP095 at my usual LHBS. I've seen different anecdotal opinions about whether the WLP095 strain is or is not Conan, with some saying it is and others claiming that it the Magic Hat strain.

I thought magic hat used Ringwood yeast.

 

[grassfeeder]

I've done a few of these with pretty good results. Was thinking about mixing it up a bit and doing the following recipe. Thoughts?

American Pilsner - 65.6%
White Wheat - 13.1%
Flaked Oats - 13.1%
Dextrose - 4.9%
C20 - 3.3%

4 ounces of Citra Whirlpooled at 170 for 30 minutes
6 ounces Dry-hopped for 5 days

Imperial Yeast - A24 DryHop

 

[Johow]

I'd never heard of that yeast but took a look and it sounds promising for these hop bombs.

 

[Torrefaction]

I heard/red Conan was derived by the older Magic Hat yeast, and the latter is now sold as WLP095/Burlington Ale Yeast. Can't get Conan in Montreal, but I was really happy with the results using WLP095 in my last NE IPA. While I can't compare, they sound very similar. On another note, while I was damn proud of said Northeast IPA (a juicy, pillowy tropical treat), the O2 introduced through bottling gave it a blink-and-miss-it shelf life. The beer peaked at three weeks in terms of aroma and flavor, and by four weeks it was already losing its luster. Next time I make this style, I'll be pouring Co2 into my bottling bucket, etc, to give the beer a longer window, but I think ideally this style needs to be kegged to keep as much oxygen out as possible.

 

[Braufessor]

I heard/red Conan was derived by the older Magic Hat yeast, and the latter is now sold as WLP095/Burlington Ale Yeast. Can't get Conan in Montreal, but I was really happy with the results using WLP095 in my last NE IPA. While I can't compare, they sound very similar. On another note, while I was damn proud of said Northeast IPA (a juicy, pillowy tropical treat), the O2 introduced through bottling gave it a blink-and-miss-it shelf life. The beer peaked at three weeks in terms of aroma and flavor, and by four weeks it was already losing its luster. Next time I make this style, I'll be pouring Co2 into my bottling bucket, etc, to give the beer a longer window, but I think ideally this style needs to be kegged to keep as much oxygen out as possible.

Everything I have read about Conan yeast is that it is a yeast(of English origin) that Greg Noonan brought with him, from Europe to Vermont, when he opened the Vermont Pub and Brewery. John Kimmich worked under Greg and later used the same yeast at The Alchemist.
Where Magic Hat fits into the timeline, I am not sure, and have not really hear much about.

*When I used a bottling bucket, I did purge it with C02.... I am sure it is not perfect, but it probably does help and is better than nothing. I also put my priming solution into the bucket first and then racked beer onto it to help with mixing and needing to stir as little as possible.

I suppose you could use the priming tablets in bottles and go directly from fermenter to bottle - I use SS brew buckets with spigots on them. Before that, I used bottling buckets as fermenters to avoid the need to siphon. Bottling buckets make great fermenters if you take some extra precautions keeping the spigots clean and sanitary.

 

[olotti]

*When I used a bottling bucket, I did purge it with C02.... I am sure it is not perfect, but it probably does help and is better than nothing. I also put my priming solution into the bucket first and then racked beer onto it to help with mixing and needing to stir as little as possible.
.

So how would this be accomplished? Wouldn't the co2 just dissipate out of the large opening of the bucket or is it heavy enough it would just hang out in the bucket. So would u purge with co2 then rack the beer on top of it. I'd be willing to try this brau as u know I've had oxidation issues in the past with these ipas plus I need to get a co2 bottle as part of my future kegging setup anyway.

 

[Braufessor]

So how would this be accomplished? Wouldn't the co2 just dissipate out of the large opening of the bucket or is it heavy enough it would just hang out in the bucket. So would u purge with co2 then rack the beer on top of it. I'd be willing to try this brau as u know I've had oxidation issues in the past with these ipas plus I need to get a co2 bottle as part of my future kegging setup anyway.

I took my bottling bucket, added priming sugar/syrup that I had boiled. I set lid on bottling bucket. Run sanitized CO2 tube in through hole in bucket lid, purge. Remove CO2 tube. Insert racking hose through hole, to the bottom, rack beer into bucket. At end, lift lid, use stainless steal sanitized spoon to Gently stir up beer/sugar a bit more. Put lid back on, purge head space with CO2, cover hole with tin foil, bottle. Maybe bleed a bit more CO2 in a couple times while bottling if you think it might be necessary.

Absolutely not O2 free by any means. But, it can cut down on it for sure. In particular, right at the beginning when the beer is first racking into an empty bucket full of air.... that is probably the worst time as the beer is in full contact with the air. After there is an inch or two in the bucket, you are filling from the bottom, under the liquid, and there is not the "sloshing" of beer with air. There is just the surface contact at that point.

 

[Johow]

Added my first Dry Hops (1oz each, Citra, Mosaic & Amarillo) this morning. SG was at 1.015 or so. Very thick Krausen so I had the use my sanitized spoon to open a passage for the pellets. It smells great in there. I'll add the second helping in about 4 or 5 days.

 

[rtracer]

Had my daughters 8th Bday party yesterday, and had lots of people over our house yesterday. I gotta say this is a well received beer, and liked over a broad spectrum of people. From my friend who likes Pacifico type beers, to my fellow craft beer snob buddy, to a couple wives who don't drink beer. They all loved it.

Anyways, I can tell this is going to go fast and I am going to brew it again Wed.

I have a heavily hopped/dry hopped APA that is ready for kegging. I used the rest of my Conan in that batch.

What do you guys think if I time it right and keg that beer during my brew, and then just rack directly onto the yeast cake?

 

[Braufessor]

Had my daughters 8th Bday party yesterday, and had lots of people over our house yesterday. I gotta say this is a well received beer, and liked over a broad spectrum of people. From my friend who likes Pacifico type beers, to my fellow craft beer snob buddy, to a couple wives who don't drink beer. They all loved it.

Anyways, I can tell this is going to go fast and I am going to brew it again Wed.

I have a heavily hopped/dry hopped APA that is ready for kegging. I used the rest of my Conan in that batch.

What do you guys think if I time it right and keg that beer during my brew, and then just rack directly onto the yeast cake?

Personally, I would not rack onto the entire yeast cake.

1.) I would make sure the APA tastes good and everything is fine with the yeast.

2.) Assuming the beer is good..... I would swirl up the yeast slurry left behind in your fermenter and pour it off into "x" number of sanitized mason jars.

I would use one of those jars to pitch into your new beer.

Store some of the other yeast if you want, or just use the one jar for this beer and throw the rest out.... but, a pint or quart jar of yeast slurry from the fermenter will be more than enough.

 

[abbysdad2006]

Here is mine, not quite fully carbed. Wow, nothing like any beer I have had or brewed before. Being here on the West Coast I have not had the opportunity to try the likes of Heady, Trillium ect. Although the style is catching on and Fieldworks in Berkley has one on tap I want to go try.
I'm calling it Morning Mimosa....cause that's kinda what it tasted like. Such a nice mouth feel. Looking forward to see how it progresses over the next couple weeks....if I can keep it around long enough.
Thanks for the recipe!!
OP's recipe with Galaxy, Citra and Equinox

Damn!! That looks amazing!! You brewed the OP's recipe and just changed the hops?

 

[rtracer]

Damn!! That looks amazing!! You brewed the OP's recipe and just changed the hops?

Yes, same grain bill, maybe just a little more of each as I came in at 1.065.
People can't believe there is no added grapefruit or orange juice. haha.
I just swapped Equinox for the Mosaic.

 

[cheesebach]

Thanks for the all the feedback about the WLP095 yeast. I decided based on the comments here that it was worth giving it a shot to save me the 2 hour trip it would take to try to get some of the vermont ale yeast from TYB. This weekend was my first time brewing the recipe so I won't have much to compare to, but I'll post back here in a few weeks with how it turned out in case anyone else was thinking about trying that yeast.

My guess based on their marketing is that it probably is a Conan strain, but unless someone from White Labs can clarify, it'll probably be awhile before we know for sure. If for some reason this batch doesn't turn out how I expect, I figure I'll just plan on doing a split batch to compare the 2 yeasts the next time I brew this style