New England IPA "Northeast" style IPA

[BrewinSoldier]

I'm also gonna have to go with the yeast. US-05 is a pretty flocculant yeast that drops out quickly.

 

[gotbeer74]

I'm also gonna have to go with the yeast. US-05 is a pretty flocculant yeast that drops out quickly.

Beer pictured used US-05 and is quite hazy. The beer is much lighter in color then appears in the pic ( poor lighting in the basement). 2 oz of hops at 30 minutes, 3oz of hops @ 170 and 3 oz dry hopped. After 20 years of brewing this style is very intriguing and challenging to make. What a awesome hobby!!!!

View attachment 1485044633432.jpg

 

[stickyfinger]

love this thread and recipe.

Recently used recommended grain bill for a 6 gallon batch

6 lb MO

6 lb 2 row

1 lb white wheat

and the flaked oats, barley, and wheat.

Hop schedule I used was taken from MACC recipe (Mosaic, Amarillo, citra, centennial), with 0.75 oz magnum at FWH, and MACC 1 oz each with 20 minutes left in boil. Used 2 oz of citra leaf in hop rocket prior to wort hitting fermenter.

Ended up with SG of 1.067.

Hit with 30 seconds of Oxygen.

Fermented with 2 packets of US 05, and kept temp at 63 F for first 4 days, slowly rose to 66, and then 68F.

Dry hopped at 4-7 with one oz of each of MACC, and again day 7-10 with one oz of each (both dry hops in fermenter).



Used distilled water, and added salts to get to a 75:150 SO4:Cl ratio.

Did not filter, did not use whirlfloc.

I do use electric brewery setup with HERMS (like kal's setup on electric brewery.com), which creates very clear wort.

The finished product was excellent tasting. But really close to no haze. Any idea why?

Only thing I can think of would be the HERMS?

Don't think it would be the yeast as US05 not very flocculent.

Maybe the hopping schedule? I remember reading on brulosophy where they compared a 20 minute addition to a hop stand, and the beers tasted identical, but the 20 minute addition finished a lot clearer. So maybe that's it. Any other ideas?

thanks! Happy brewing

maybe your pH is extreme? that is perplexing

 

[motosapiens]

Dry hopped at 4-7 with one oz of each of MACC, and again day 7-10 with one oz of each (both dry hops in fermenter).

Used distilled water, and added salts to get to a 75:150 SO4:Cl ratio.
Did not filter, did not use whirlfloc.
I do use electric brewery setup with HERMS (like kal's setup on electric brewery.com), which creates very clear wort.
The finished product was excellent tasting. But really close to no haze. Any idea why?

in my experience over 26 years of homebrewing, modern yeasts are much fresher and more vigorous than they used to be. 48 hours after pitching with 1318 my gravity was already in the low teens, so you may have dryhopped after all the active fermentation had taken place. It seems to me that is the big difference in haze vs no-haze in my beers, is whether the dryhop happens with active yeast, or when you are down within a point or two of FG.

 

[saltymirv]

in my experience over 26 years of homebrewing, modern yeasts are much fresher and more vigorous than they used to be. 48 hours after pitching with 1318 my gravity was already in the low teens, so you may have dryhopped after all the active fermentation had taken place. It seems to me that is the big difference in haze vs no-haze in my beers, is whether the dryhop happens with active yeast, or when you are down within a point or two of FG.

I had a different experience. I dry hopped during active fermentation and then again in the fermenter post-fermentation. When racking, it looked clear and also poured clear. Then I keg hopped it and thats when it turned into the hazy, OJ w/ pulp looking thing that is NEIPA

Here's a pic, it's been in the keg about 6 weeks now. No sign of clearing. The hops have dropped off a little bit, but its got that galaxy dank and fruit juiciness

 

[BrewinSoldier]

Latest batch

It's weird how everyones brew seems to turn out quite different in appearance, but this right here is what I'm after... BEAUTIFUL is all I can say..I've had 3 different beers from Treehouse over the past two days(AWESOME GIRLFRIEND), and I simply love these beers. Awesome haze, awesome flavor and aroma with the perfect amount of bitterness, but soooooo damn smooth. Pushes me that much harder to make this style.

Edit: pic didn't show up but refer to post #2 in this thread. A.K.A. Brau's beauty

 

[motosapiens]

I had a different experience. I dry hopped during active fermentation and then again in the fermenter post-fermentation. When racking, it looked clear and also poured clear. Then I keg hopped it and thats when it turned into the hazy, OJ w/ pulp looking thing that is NEIPA

Here's a pic, it's been in the keg about 6 weeks now. No sign of clearing. The hops have dropped off a little bit, but its got that galaxy dank and fruit juiciness

yeah see, that looks like dryhop haze to me, not that pulpy ooky orange-juice looking stuff. But it is very interesting that you say the haze developed later. I have dry-hopped 20-30 batches in the last 2 years, and there was a dramatic difference in the haze that i got from the ones that were dryhopped 2 days after pitching. OTOH, I have ONLY done that with the london esb yeast, and I have not used that yeast for much of anything else, so I have very limited data points.

I think more research is needed. I volunteer to help you taste-test some samples.

 

[BrewinSoldier]

Beer pictured used US-05 and is quite hazy. The beer is much lighter in color then appears in the pic ( poor lighting in the basement). 2 oz of hops at 30 minutes, 3oz of hops @ 170 and 3 oz dry hopped. After 20 years of brewing this style is very intriguing and challenging to make. What a awesome hobby!!!!

Hmm...How fresh is that beer. Give it a week in the keg and see if it clears up. Although, I have used US-05 in a few wheat beers and it stayed pretty hazy(as a wheat beer should), so maybe it has to do with the grains...Idk...so many variables.

 

[saltymirv]

yeah see, that looks like dryhop haze to me, not that pulpy ooky orange-juice looking stuff. But it is very interesting that you say the haze developed later. I have dry-hopped 20-30 batches in the last 2 years, and there was a dramatic difference in the haze that i got from the ones that were dryhopped 2 days after pitching. OTOH, I have ONLY done that with the london esb yeast, and I have not used that yeast for much of anything else, so I have very limited data points.

I think more research is needed. I volunteer to help you taste-test some samples.

It had the super OJ haze for about a week after keg hopping and its settled down since. The flavor was also really harsh following the keg hops, not pleasant to drink. The beer peaked at ~3 weeks in the keg for me

 

[Braufessor]

love this thread and recipe.
Recently used recommended grain bill for a 6 gallon batch
6 lb MO
6 lb 2 row
1 lb white wheat
and the flaked oats, barley, and wheat.
Hop schedule I used was taken from MACC recipe (Mosaic, Amarillo, citra, centennial), with 0.75 oz magnum at FWH, and MACC 1 oz each with 20 minutes left in boil. Used 2 oz of citra leaf in hop rocket prior to wort hitting fermenter.
Ended up with SG of 1.067.
Hit with 30 seconds of Oxygen.
Fermented with 2 packets of US 05, and kept temp at 63 F for first 4 days, slowly rose to 66, and then 68F.
Dry hopped at 4-7 with one oz of each of MACC, and again day 7-10 with one oz of each (both dry hops in fermenter).

Used distilled water, and added salts to get to a 75:150 SO4:Cl ratio.
Did not filter, did not use whirlfloc.
I do use electric brewery setup with HERMS (like kal's setup on electric brewery.com), which creates very clear wort.
The finished product was excellent tasting. But really close to no haze. Any idea why?
Only thing I can think of would be the HERMS?
Don't think it would be the yeast as US05 not very flocculent.
Maybe the hopping schedule? I remember reading on brulosophy where they compared a 20 minute addition to a hop stand, and the beers tasted identical, but the 20 minute addition finished a lot clearer. So maybe that's it. Any other ideas?
thanks! Happy brewing

I don't necessarily think it is the yeast. I have seen many US05 NEIPA's..... it can definitely make a hazy beer. I have used 1056/1272 to make this beer and it was cloudy/hazy. Others have used 007 and that drops like a rock.... but can still make hazy beers.

The one variable that I don't really see in your process that seems different enough to possibly be one of the reasons is that you added hops at 20 minutes in the boil and did not add them in a hop stand at the end. To me, that really seems like the only variable that is different enough to have made an impact.

So, if you are looking for a variable to change... I would move that 20 minute addition to after flame out... and do a hop stand with it.

That said.... I agree with the sentiment that "haze/cloudy" is not the ultimate goal.... flavor is. Nothing wrong with it coming out "clear" - it is about making an IPA that you like.

 

[LateraLex]

Gearing up to give this one a shot in the next week or two.... Clearly the water profile is pretty important, so will someone let me know if anything looks off on my EZ water profile page or the beersmith recipe? I am doing BIAB, so I put the full 6.5gal in the mash water section. The current water profile are from values some local homebrewers in my town use, so I assume they are right.

I then tried to tweak the variables to get the profile as close to what Braufessor listed on post 1418, starting with something closer to 1:1 Sulfate:Chloride.

 

[phyllobeddo]

I brewed my first batch of 2017 today! I brewed 34 batches last year and my other NE IPA was the best of the year. I'm hoping this one is even better than the last. I used more adjuncts this time than last. Hopefully the Pilsner malt will turn out good.

2.5 gallon batch

2 lb Maris Otter 2 row
2 lb Floor Malted Bohemian Pilsner
8 oz Flaked Oats
4 oz Flaked Barley
4 oz Weyermann Wheat (white)
2 oz Flaked Wheat
2 oz Gambrinus Honey Malt
2 oz Acid Malt

2 g Magnum 60 min

14 g Citra - Flameout (steeped for 60 minutes)
14 g Mosaic - Flameout (steeped for 60 minutes)
4 g Columbus - Flameout (steeped for 60 minutes)

14 g Citra - @ 173 degrees (steeped for 35 minutes)
14 g Mosaic - @ 173 degrees (steeped for 35 minutes)
4 g Columbus - @ 173 degrees (steeped for 35 minutes)

Dry Hop:

Day 3
21 g Citra
14 g Mosaic
4 g Columbus

Day 9
21 g Citra
14 g Mosaic
4 g Columbus

Day 12 - cold crash
Day 14 - keg

Yeast - Wyeast 1318. Pitched a 1L starter @ 63 degrees that had spun for 19 hours.
Mashed @ 153 for 1 hour 45 minutes.
OG was 1.061. Mash efficiency 82.9% per Beersmith.
Krausen was forming and there was pressure on the air lock a couple of hours after pitching.

I kegged this one today. FG was 1.013. Tasted great; like unfiltered grapefruit juice!

 

[mintyice]

Brewed a weird NE Oat Pils today. 90% pils, 10% TF oat malt. 1.060 OG. 20IBU via hop shot @60 min, 4oz Loral @ 5 min, 2oz Loral @ FO. Raised the Chloride ppm a bit higher than a normal pils. Fermenting it with 34/70 yeast. Split half the wort off for a Wyeast 3724 saison as well. Should be neat!

 

[christyle]

Going in to dry hop #2 after 5 days of dry hop. Started tasting a bit sharp...which usually means too long of a dry hop for me..so pulled first bag and swapped with bag 2. Was going to keg and dry hop but I don't want to get too much hop gunk in there, don't have another free keg for a transfer. Tastes great otherwise tho!

 

[Pratty]

I kegged my attempt at the style a week ago and FK Yeah, taste sensatiional.

Made some slight changes to the malt bill and missed my OG but the hop schdeule and water profile were exact.

Solid pungent aroma with a nice bittering bite that mellows with the mouthfeel and you get that hop resin chewy taste, perfect!!


Malt bill was:

41% Aussie Ale
41% Aussie Pils
18% Rolled Oats

38ibu from Warrior @ 60mins
Citra, Galaxy and Mosaic as per original post for whirlpool and chilled whirlpool.

Fermented with Vermont strain. Added 1st round of hops just as krausen dropped and caught the end of fermentation, dry hopped again after 3days. (no keg hopping)

Chloride was 125ppm and sulphate was 70ppm, pH was 5.4

 

[Braufessor]

I kegged my attempt at the style a week ago and FK Yeah, taste sensatiional.

Made some slight changes to the malt bill and missed my OG but the hop schdeule and water profile were exact.

Solid pungent aroma with a nice bittering bite that mellows with the mouthfeel and you get that hop resin chewy taste, perfect!!


Malt bill was:

41% Aussie Ale
41% Aussie Pils
18% Rolled Oats

38ibu from Warrior @ 60mins
Citra, Galaxy and Mosaic as per original post for whirlpool and chilled whirlpool.

Fermented with Vermont strain. Added 1st round of hops just as krausen dropped and caught the end of fermentation, dry hopped again after 3days. (no keg hopping)

Chloride was 125ppm and sulphate was 70ppm, pH was 5.4

That looks great!

 

[BrewinSoldier]

I kegged my attempt at the style a week ago and FK Yeah, taste sensatiional.

Made some slight changes to the malt bill and missed my OG but the hop schdeule and water profile were exact.

Solid pungent aroma with a nice bittering bite that mellows with the mouthfeel and you get that hop resin chewy taste, perfect!!


Malt bill was:

41% Aussie Ale
41% Aussie Pils
18% Rolled Oats

38ibu from Warrior @ 60mins
Citra, Galaxy and Mosaic as per original post for whirlpool and chilled whirlpool.

Fermented with Vermont strain. Added 1st round of hops just as krausen dropped and caught the end of fermentation, dry hopped again after 3days. (no keg hopping)

Chloride was 125ppm and sulphate was 70ppm, pH was 5.4

That looks pretty good. Forgive my ignorance but what is Aus ale and Aus pilsner? I've never seen those malts before.

 

[emr25]

Brewed a second batch of this a few weeks ago, it's in the dry hop keg now and should be ready to tap within 4-5 days.

Batch 2 (1.070 OG, 1.012 FG, WY1318)

6 lbs Rahr 2 Row
6 lbs Muntons Pale Maris Otter
1 lbs Flaked Oats
0.5 lbs Flaked Barley
0.5 lbs Rahr White Wheat
0.25 lbs Gambrinus Honey
0.25 lbs Briess 2 Row 40L

30 Min - 1.0 oz Columbus
Flameout - 1.5 oz Citra / 1.5 oz Mosaic
Whirlpool - 1.5 oz Citra / 1.5 oz Mosaic
Dry Hop (Day 2) - 1.5 oz Citra / 1.5 oz Mosaic
Dry Hop (Day 11) - 1.5 oz Citra / 1.5 oz Mosaic

Transferred from the dry hop keg to the serving keg early Saturday morning (Day 14).

Carbonated at 40 psi for 12 hours, then 25 psi for 12 hours, then 14 psi for 12 hours. Carbonation is a touch on the low side, but should balance out within a few days.

I get a spiciness (maybe from the yeast) on the finish similar to certain Trillium beers I've had before. That back of the throat burn/tingle. Could it just be that there's some greenness to the yeast, since it's only been 15 days since brew day? Is there anything I should be doing to help get rid of the spicy finish?

This is my first batch with WY1318, previous batch used a Conan variant (Vermont Ale).

Other than the finish, the aroma, flavor, and appearance all seem right on target.

 

[milldoggy]

Transferred from the dry hop keg to the serving keg early Saturday morning (Day 14).

Carbonated at 40 psi for 12 hours, then 25 psi for 12 hours, then 14 psi for 12 hours. Carbonation is a touch on the low side, but should balance out within a few days.

I get a spiciness (maybe from the yeast) on the finish similar to certain Trillium beers I've had before. That back of the throat burn/tingle. Could it just be that there's some greenness to the yeast, since it's only been 15 days since brew day? Is there anything I should be doing to help get rid of the spicy finish?

This is my first batch with WY1318, previous batch used a Conan variant (Vermont Ale).

Other than the finish, the aroma, flavor, and appearance all seem right on target.

I get that on freshly dry hopped beer. It is the fine hop dust, give it a week and it will settle out and the bite will go away. I find these start to shine at 2-3 weeks in the keg. The first 5 pints I get a bunch of hop dust when I dry hop in keg. Debating on trimming my dip tube to reduce the pick up of it.

 

[murphyslaw]

Thanks for all your work on this Braufessor. Every since I made it out to treehouse last year I've wanted to make one of these. Well in my way now...


Here's another data point. Brulosophy experiment on dry hopping at the end of fermentation. No perceptible difference in taste, but it did seem to effect the haze. http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/

View attachment 1485181362335.jpg

 

[ultravista]

murphyslaw - looks good, what is the recipe?

 

[murphyslaw]

murphyslaw - looks good, what is the recipe?

I followed the Braufessor's recipe in post #1418 but upped the OG a couple points.

 

[murphyslaw]

Also, there are a lot of posts about the color of these beer, and as people have mentioned, the light plays a big role in that. Here are a couple for reference.

Here's a picture of treehouse haze, purchased via growler fill at the brewery. My understanding is that it was kegged that day or the day prior, and we stopped at a byob restaurant on the way home, so it's as fresh a pour as you can get. It looked brighter in person.

Also attached is a picture of Edward by Hill farmstead. Poured from a keg at a bar in Worcester that same night.

View attachment 1485184167829.jpg

View attachment 1485184255802.jpg

 

[EndOfLine]

Did anyone else read the latest Brulopher exbeerment regarding "juiciness" in NE IPAs?
Summery:

One IPA was dry hopped during primary and after. The control IPA was just dry hopped after primary fermentation.

The biotransformation IPA looked very hazy, and the control looked much clearer. However both IPAs apparently tasted Same-ish.

I am personally of the opinion that the "juiciness" comes from a higher final gravity. Juice is full of sugar, so having more residual sugars in a beer will make it sweeter. Combine that with a boat load of citrus hops, and blam, juicyness.

Think lemonade with no sugar, it is a acidic citrus bomb. Once you add sugar it transforms it to juice.

 

[jammin]

^thats a good point. I measured Juice Box DIPA from Great Notion at 1.015.

 

[murphyslaw]

Did anyone else read the latest Brulopher exbeerment regarding "juiciness" in NE IPAs?

Yes

Here's another data point. Brulosophy experiment on dry hopping at the end of fermentation. No perceptible difference in taste, but it did seem to effect the haze. http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/

 

[Cavpilot2000]

murphyslaw - looks good, what is the recipe?

When I make Murphyslaw, I use copious amounts of Murphy, julienned nice and fine. Add some slivered carrots, mayo, salt, pepper, and just a little bit of sweet pickle relish.

It's great for summer picnics!

 

[Pratty]

That looks pretty good. Forgive my ignorance but what is Aus ale and Aus pilsner? I've never seen those malts before.

The malts are made by Joe White Maltings which is the Australian malting company. We only have 2, the other is Barrett Burston.

 

[crusader1612]

http://brulosophy.com/2017/01/23/biotransformation-vs-standard-dry-hop-exbeeriment-results/

Interesting read for those out there.

On a similar note, I've never done an early biotransformation dryhop before, and i note in the above that the early DH is much larger than the second dryhop, is there a reason why it as done this way, or do people use 2 dryhops of a similar size?

 

[BrewinSoldier]

I get that on freshly dry hopped beer. It is the fine hop dust, give it a week and it will settle out and the bite will go away. I find these start to shine at 2-3 weeks in the keg. The first 5 pints I get a bunch of hop dust when I dry hop in keg. Debating on trimming my dip tube to reduce the pick up of it.

No need to cut the dip tube. Get one of these guys. You always draw from the top of the keg down. I have 4 of them now and they work great.

http://www.clearbeerdraughtsystem.com