New England IPA "Northeast" style IPA

[Braufessor]

I usually keg hop most of my beers including this one many times, I have never experienced grassiness but I used equal parts galaxy in this version and I taste grassy flavors. Its been in the keg 3 weeks, has anyone experienced this with galaxy?

Yeah - galaxy can get away from you in a hurry. I like it, but it can overwhelm a beer.... can also be dependent on batch of galaxy (as with any hop) too.

I find the same thing with Columbus. I like it, but I have never had a lot of success dry hopping with it in any significant amount.

 

[Braufessor]

What do you all think of my recipe below for NE Style IPA? Is there anything I should change? I'm just a little bit concerned with the amount of galaxy but I think it should mellow with the equal parts Mosaic. This is for 15 gallons.



Est Original Gravity: 1.061 SG
Est Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.2 %
Bitterness: 45.2 IBUs
Est Color: 5.1 SRM

27 lbs 9.1 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 77.0 %
5 lbs 5.9 oz Oats, Flaked (1.0 SRM) Grain 3 15.0 %
1 lbs 12.6 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 5.0 %
1 lbs 1.2 oz Honey Malt (25.0 SRM) Grain 5 3.0 %
1.00 oz Columbus/Tomahawk/Zeus (CTZ) [15.50 %] - Boil 60.0 min Hop 6 18.5 IBUs
2.25 oz Galaxy [14.00 %] - Boil 1.0 min Hop 7 1.6 IBUs
2.25 oz Mosaic (HBC 369) [12.25 %] - Boil 1.0 min Hop 8 1.4 IBUs
1.50 oz Citra [12.00 %] - Boil 1.0 min Hop 9 0.9 IBUs
2.25 oz Galaxy [14.00 %] - Steep/Whirlpool 15.0 min Hop 10 9.3 IBUs
2.25 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirlpool 15.0 min Hop 11 8.2 IBUs
1.50 oz Citra [12.00 %] - Steep/Whirlpool 15.0 min Hop 12 5.3 IBUs
3.0 pkg London Ale III (Wyeast Labs #1318) [124.21 ml] Yeast 13 -
3.50 oz Galaxy [14.00 %] - Dry Hop 7.0 Days Hop 14 0.0 IBUs
3.50 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 7.0 Days Hop 15 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 7.0 Days Hop 16 0.0 IBUs
3.50 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 17 0.0 IBUs
3.50 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Days Hop 18 0.0 IBUs
2.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 19 0.0 IBUs

Looks tasty to me.

 

[SomeDick]

Tried making a version of the NE IPA yesterday.
Unfortunately I couldn't get ahold of Mosaic or Galaxy hops.
My OG hit 1.074, probably because I'm still new to All Grain, but I got my usual 5.5 gallons, so i guess it's going to be a Imperial IPA, which I don't mind
5.5 gallon batch
Grain Bill:
2-row Pale Malt- 5.5lbs
2-row Marris Otter- 5.5lbs
Flaked Oats- 1lb
Flaked barley- 1/2lb
Honey Malt- 1lb

Hops:
Warrior- .75 at 60mins
Citra/ Amarillo/ cascade- at FO, cooled to 160*f

Going to follow the same dry hop schedule but with Citra and Amarillo.

Used WLP 001 California Ale.

 

[HObrew]

The only issue using tap water with extract is you are gaining all the the mineral ions that extract maker had when they mashed. So if you have alot mineral ions in your tap water you will "double water profile"


HObrew:

I have made an excellent extract "ne" pale ale with 6lbs of extra light DME and one pound of amber DME. no steeping grains at all.

if you live near a lows you can pick up some primo water, which is RO water with some NA added for taste.

I used 6 gallons of Ro with 3 grams of CaCL added.

Thanks for the heads up! I wish I hadn't bought 33 lbs of light liquid extract. i might just use it with porters stouts and darker beers.

I'm heavily leaning towards doing a mini mash and supplementing with LME. Lowes is a bit far for me but There's a filling station nearby and I'll check if it's RO.

Here is my new NE IPA
with some burlington yeast, first time using it. A bit more estery then im used too.

is this the extract recipe that you were mentioning? Looks great !

 

[stickyfinger]

I usually keg hop most of my beers including this one many times, I have never experienced grassiness but I used equal parts galaxy in this version and I taste grassy flavors. Its been in the keg 3 weeks, has anyone experienced this with galaxy?

i could see galaxy being strange as a leg hop. it has a very intense flavor. citra is really the only keghop hop that i've enjoyed.

 

[stickyfinger]

Here is my new NE IPA
with some burlington yeast, first time using it. A bit more estery then im used too.

what ferment temp? temp controlled? i never much ester from Burlington

 

[rwing7486]

I see allot of people adding 60 minute hop additions. Has anyone tried eliminating this addition? Home brewing association has an article with tips from the pros in which they state to use little to no hops during the boil. Only hop addition they recommend is adding a small percentage of FWH.

https://www.homebrewersassociation.org/how-to-brew/tips-brewing-new-england-ipa/

This past Friday I brewed my first attempt with this style. I had some krasuen and beer rise into my airlock during fermentation and I have to say this beer smells fantastic! cant wait to taste it next week. Below is my recipe and process.

35.1% 2-Row Brewers Malt
35.1% Pale Ale Malt
14% White Wheat Malt
5.3% Flaked Oats
5.3% Flaked Barley
3.5% Carapils
1.8% Crystal 20

Mashed @ 152F for 60 minutes

SG 1.064

1.5 Liter starter of WY1318 - London Ale III

Hop Schedule:

First Wort
0.6oz El Dorado

(Boil for 60 minutes)

Hop Stand @ 170F for 30 minutes - Gently stir every 10 minutes
1.0oz Mosaic
1.0oz El Dorado
1.0oz Galaxy

24 hours after pitching yeast
0.5oz Mosaic
0.5oz El Dorado
0.5oz Calypso

48 hours after pitching yeast
0.5oz Mosaic
0.5oz El Dorado
0.5oz Calypso

72 hours after pitching yeast
1.0oz Mosaic
1.0oz El Dorado
1.0oz Calypso

120 hours after pitching yeast
1.0oz Mosaic
1.0oz Calypso

Let beer sit for 7 days in primary after last hop addition
Cold Crash for 24 hours
Keg - target 2.4vols

Water Profile
Ca - 88.7ppm
Mg - 0ppm
Na - 0ppm
SO4 - 57.5ppm
Cl - 114.8ppm

Alkalinity - 0
RA - (-63)

 

[stickyfinger]

I see allot of people adding 60 minute hop additions. Has anyone tried eliminating this addition? Home brewing association has an article with tips from the pros in which they state to use little to no hops during the boil. Only hop addition they recommend is adding a small percentage of FWH.

https://www.homebrewersassociation.org/how-to-brew/tips-brewing-new-england-ipa/

This past Friday I brewed my first attempt with this style. I had some krasuen and beer rise into my airlock during fermentation and I have to say this beer smells fantastic! cant wait to taste it next week. Below is my recipe and process.

SG 1.064
35.1% 2-Row Brewers Malt
35.1% Pale Ale Malt
14% White Wheat Malt
5.3% Flaked Oats
5.3% Flaked Barley
3.5% Carapils
1.8% Crystal 20

Mashed @ 152F for 60 minutes

1.5 Liter starter of WY1318 - London Ale III

Hop Schedule:

First Wort
0.6oz El Dorado

(Boil for 60 minutes)

Hop Stand @ 170F for 30 minutes - Gently stir every 10 minutes
1.0oz Mosaic
1.0oz El Dorado
1.0oz Galaxy

24 hours after pitching yeast
0.5oz Mosaic
0.5oz El Dorado
0.5oz Calypso

48 hours after pitching yeast
0.5oz Mosaic
0.5oz El Dorado
0.5oz Calypso

72 hours after pitching yeast
1.0oz Mosaic
1.0oz El Dorado
1.0oz Calypso

120 hours after pitching yeast
1.0oz Mosaic
1.0oz Calypso

Let beer sit for 7 days in primary after last hop addition
Cold Crash for 24 hours
Keg - target 2.4vols

you can omit 60 min for sure, especially if you add any hops for the last few mins of the boil or if u do a hotter hop stand or if you do a massive dry hop

 

[jjw5015]

I've done four batches with same hops. First two had a small 60 minute addition. Last two didnt have any additions until flameout. All 4 tasted very similar to me.

 

[crusader1612]

I've done four batches with same hops. First two had a small 60 minute addition. Last two didnt have any additions until flameout. All 4 tasted very similar to me.

did you test out the differences between FWH and bittering addition?

 

[stickyfinger]

I've done four batches with same hops. First two had a small 60 minute addition. Last two didnt have any additions until flameout. All 4 tasted very similar to me.

I usually add Rager-calculated 20 IBUs from a 60 min. addn and then dry hop, but I am pretty confident I could just skip the kettle hops completely and do a 100% dry hop version of this that would taste delicious and not too different from that. I do enjoy a more bitter punch sometimes though. It can make the beer more interesting, like adding hot sauce to food.

 

[jjw5015]

did you test out the differences between FWH and bittering addition?

no

 

[motosapiens]

Tried making a version of the NE IPA yesterday.
Unfortunately I couldn't get ahold of Mosaic or Galaxy hops.
My OG hit 1.074, probably because I'm still new to All Grain, but I got my usual 5.5 gallons, so i guess it's going to be a Imperial IPA, which I don't mind
5.5 gallon batch
Grain Bill:
2-row Pale Malt- 5.5lbs
2-row Marris Otter- 5.5lbs
Flaked Oats- 1lb
Flaked barley- 1/2lb
Honey Malt- 1lb

Hops:
Warrior- .75 at 60mins
Citra/ Amarillo/ cascade- at FO, cooled to 160*f

Going to follow the same dry hop schedule but with Citra and Amarillo.

Used WLP 001 California Ale.

citra and amarillo are good choices i think. i have used them in combination with eldorado in my first batch, and with ekuanot in the most recent 2 batches (still fermenting), mixed in equal parts with the citra and amarillo. the sample i tasted at bottling has a really wonderful pop of grapefruity sweetness. I don't know if that's an ekuanot thing, or if that's a dry-hop during active fermentation thing. Maybe a little of both.

 

[motosapiens]

I see allot of people adding 60 minute hop additions. Has anyone tried eliminating this addition? Home brewing association has an article with tips from the pros in which they state to use little to no hops during the boil. Only hop addition they recommend is adding a small percentage of FWH.

only way i have brewed it is pretty much exactly like weldwerks recipe. 1/2 oz or at FWH, then no more hops until hopstand. 2 oz for 30 mins, 2 oz for another 30 mins, then cool, then 2 rounds of 2 oz dry hops. I can't think of any reason to do it differently than that because the beer seems to be turning out perfect.

 

[crusader1612]

only way i have brewed it is pretty much exactly like weldwerks recipe. 1/2 oz or at FWH, then no more hops until hopstand. 2 oz for 30 mins, 2 oz for another 30 mins, then cool, then 2 rounds of 2 oz dry hops. I can't think of any reason to do it differently than that because the beer seems to be turning out perfect.

I'm in the same boat.
1/2 oz FWH, then additions at 5 mins and 0 mins for a 30 min stand.
then a gigantic dryhop to p**s off my bank account.

 

[Korx]

Has anyone used Maris Otter in a NE IPA with favorable or unfavorable results? What differences were experienced or expected when comparing it to 2 row? My guess is the beer might be a tad darker due to the SRM in MO.

 

[elbinwyp]

I am planning to brew my first NE IPA in a few weeks. With the ease of my new ebiab system it's silly to not be brewing 10 gallon batches. Am I crazy for wanting to pitch some wyeast 3711 saison yeast and some Brett in the other five gallons? I figure the residual sweetness of this grain bill and high mash temp will give the Brett plenty to chew on.

 

[crusader1612]

I am planning to brew my first NE IPA in a few weeks. With the ease of my new ebiab system it's silly to not be brewing 10 gallon batches. Am I crazy for wanting to pitch some wyeast 3711 saison yeast and some Brett in the other five gallons? I figure the residual sweetness of this grain bill and high mash temp will give the Brett plenty to chew on.

not at all. I brew funky saisons with massive dryhops alot.

 

[WesM63]

Water Profile - the simple solution:
***Many people ask about a more general guide to water because they do not know what their own water profile is, or they have not made the jump to using a water profile software. I use B'run water, and the above profile. However, if you just want to get in the ballpark of something "similar" to start with..... The simplest solution is this:
100% RO water for both mash and sparge.
Per 5 gallons of mash water: 1 tsp of CaCl + 1/2 tsp Gypsum
Per 5 gallons of sparge water: 1 tsp of CaCl + 1/2 tsp Gypsum

This should bring you in around 140 Chloride and 80 Sulfate.

This does not take into account trying to get Na or Mg numbers. It ignores bicarbonate and as it is 100% RO, it should bring your mash pH in around 5.41 without any acid addition.

ROUGH estimate of grams to tsp of minerals:
1/4 tsp Gypsum = .9 grams
1/4 tsp CaCl = 1.1 grams
1/4 tsp Epsom Salt = 1.3 grams
1/4 tsp Canning Salt = 1.8 grams

Dumb question.

I plan on attempting this with 100% RO but I don't quite understand. If I add the first part (1 tsp of CaCl + 1/2 tsp Gypsum) to mash and sparge water, will that get me to roughly 140 Chloride and 80 Sulfate?

What's the second part mean? Do I need to add those as well? I've never adjusted my water profile, so just trying to understand before I pick up the appropriate salts/minerals.

 

[trav77]

not at all. I brew funky saisons with massive dryhops alot.

Yep go for it. Love me some tropical hop saison. Works nicely with pineapple etc from Brett funk as well IMO.

 

[Braufessor]

Dumb question.

I plan on attempting this with 100% RO but I don't quite understand. If I add the first part (1 tsp of CaCl + 1/2 tsp Gypsum) to mash and sparge water, will that get me to roughly 140 Chloride and 80 Sulfate?

What's the second part mean? Do I need to add those as well? I've never adjusted my water profile, so just trying to understand before I pick up the appropriate salts/minerals.

Just need to do the first part..... the 1/4 tsp amounts are just for people who want to equate tsp measurements to grams.

the 1tsp CaCl and 1/2 tsp gypsum to each 5 gallons of RO water will get you to the 140:80 ratio roughly.

 

[WesM63]

Just need to do the first part..... the 1/4 tsp amounts are just for people who want to equate tsp measurements to grams.

the 1tsp CaCl and 1/2 tsp gypsum to each 5 gallons of RO water will get you to the 140:80 ratio roughly.

Perfect, thanks!

 

[BreezyBrew]

I've done four batches with same hops. First two had a small 60 minute addition. Last two didnt have any additions until flameout. All 4 tasted very similar to me.

Interesting data point. I'm sure OG, Malt Bill, yeast selection among others can be a factor.

I've done IPAs and Pale Ales with no bittering editions, and I felt like the beer lost some of the pungent character that makes it an American IPA or pale ale. All personal preference here, but I prefer a small bittering charge.

 

[rwing7486]

Dumb question.

I plan on attempting this with 100% RO but I don't quite understand. If I add the first part (1 tsp of CaCl + 1/2 tsp Gypsum) to mash and sparge water, will that get me to roughly 140 Chloride and 80 Sulfate?

What's the second part mean? Do I need to add those as well? I've never adjusted my water profile, so just trying to understand before I pick up the appropriate salts/minerals.

A good resource to use for water is Bru-N-Water. You can insert your recipe and mineral additions to see the impact on your mash pH

https://sites.google.com/site/brunwater/

 

[jordanfrenzy]

Braufessor or anyone else in this thread:

Do you have any information about achieving an Alchemist water profile for this batch? Specifically I'd like to achieve something like the water profile of Focal Banger.

Looking around some Heady threads I've arrived at a massively hard water profile (attached)

 

[motosapiens]

I'm in the same boat.
1/2 oz FWH, then additions at 5 mins and 0 mins for a 30 min stand.
then a gigantic dryhop to p**s off my bank account.

if you brew ipa's often, ya gotta buy hops in bulk. i've been getting them from hopsdirect, but I know there are a couple other good sources to buy by the lb. pretty much cuts the price in half, and the hops are fresher.

 

[rwing7486]

if you brew ipa's often, ya gotta buy hops in bulk. i've been getting them from hopsdirect, but I know there are a couple other good sources to buy by the lb. pretty much cuts the price in half, and the hops are fresher.

Agreed. I do the same and use a food saver and store them in my freezer.

 

[hezagenius]

Braufessor or anyone else in this thread:

Do you have any information about achieving an Alchemist water profile for this batch? Specifically I'd like to achieve something like the water profile of Focal Banger.

Looking around some Heady threads I've arrived at a massively hard water profile (attached)

Assuming you are starting with RO or distilled water, here's what I came up with to hit those numbers. I couldn't nail the bicarbonate. Not sure how much that matters. I always ignore it when determining my water profile.

These numbers are in grams per gallon. I weigh my additions. If you want to convert these values to tsp, I think Bru'n Water does that. If not, someone on here can chime with the conversions for each mineral.

Gypsum: 1.4185
Epsom Salt: 0.2575
Canning Salt: 0.2560
Baking Soda: 0.3900
Calcium Chloride: 0.2600

 

[jordanfrenzy]

Thanks, hezagenius.

After reading more of the Heady Topper thread I'm wondering if I'm way off. Using RO water, The consensus for HT is a huge gypsum addition (20g for a 5gal batch) and very little CaCL.

This is all assuming, of course that Alchemist uses the same water profile for Focal Banger.

 

[hezagenius]

Yes, I recall reading that Heady's hardness was super high (~750) which would likely require a large amount of gypsum.