New England IPA "Northeast" style IPA

[mintyice]

That just can't be right - otherwise, how would beers like pseudoSue and zombie dust be so damn tasty? My personal feeling is that the cat piss thing comes from and interaction between the hops and certain strains of yeast, but that is speculation based on personal experience with the few times I've tasted it in commercial beers (mostly simcoe heavy beers). I wouldn't worry - it'll taste a lot less harsh after all the hop gunk and break material settles out after fermentation.

I think it has to do with the year/crop or the amount used.

 

[Hannabrew]

Citra is a dual purpose hop so I don't see how it would be a bad thing to use it for bittering other than the fact that it's more expensive than traditional bittering hops.

 

[crusader1612]

Citra is a dual purpose hop so I don't see how it would be a bad thing to use it for bittering other than the fact that it's more expensive than traditional bittering hops.

of course - you can bitter with pretty much anything, but using citra seems a waste to me.

outside ofthat, some hope do impart different bittering flavors if used early on
for example i dont like nelson sauvin as a bittering hop. it gives off a weird bittering flavor, quite harsh, ratherthan a neutral smooth bittering.

i suspect citra may be similar in that respect.

 

[Brewintheskywithdiamonds]

Latest batch (our 3rd NE IPA) is our best yet. First batch in a SS Brewtech BME Chronical as well, which kept the process closed from yeast pitch to keg transfer (other than dry hop additions, but the headspace in the conical was flushed with CO2).

Simplified the malt bill some and tried to get more complexity out of the hop bill. Pretty excited with the result!

Brewed 3/17
Kegged 3/30

OG - 1.060
FG - 1.012
ABV - ~6.3%

Malts
5 lbs 2-Row
5 lbs Maris Otter
2.5 lbs White Wheat
12 oz Carapils
8 oz C-30L

157* Mash Temp

Hops
30 Min - 5 mL Hop Extract
10 Min - 0.5 oz Columbus
Flameout - 1 oz Columbus / 1 oz Citra / 1 oz Mosaic / 1 oz Ella
165* Hop Stand - 1 oz Columbus / 1 oz Citra / 1 oz Mosaic / 1 oz Ella

Yeast London Ale 3 (WY1318)

DH Day 2 - 1 oz Citra / 1 oz Mosaic / 1 oz Ella
DH Day 10 - 1 oz Citra / 1 oz Mosaic / 1 oz Ella

I am about to do this recipe on a Brew tech BME conical, I was wondering what temps you used for fermenting, and what days you dumped trub?

 

[emr25]

I am about to do this recipe on a Brew tech BME conical, I was wondering what temps you used for fermenting, and what days you dumped trub?

Pitched at 65*, then to 67* after 48 hours, then to 70* after 96 hours and held until cold crashing. My setup only allowed me to get to 55*, which was good enough to drop some yeast and hop particles prior to transferring.

I dumped trub just before each dry hop addition, mostly for convenience. I hooked the blowoff tube up to CO2, set it to ~1 psi, dumped trub, then opened the top TC port to add the dry hop, and flushed the headspace with CO2.

The picture below is my keg transfer setup, but the CO2 was hooked up the same way for trub dumps and dry hop additions.

 

[Hannabrew]

So as I'm eating dinner I reached for the salt and it dawned on me that I forgot to add the canning salt to kettle...Damnit.

Can I boil it in some water, cool it and pitch it to fermenter? It's been racked for 3 hours and no activity yet

 

[ccous]

Interesting, because I use 0% flaked grains in this style and it still looks like everyone else's. Soft mouthfeel as well. No wheat. Huh.

 

[ccous]

The yeast has close to zero percent with having to do with the cloudiness. It's the wheat primarily. Secondarily, it's the dry hops interacting with the wheat (or adjuncts such as flaked oats, etc.)

Here is a source to it for it.
http://www.marketwatch.com/story/how-portlands-65th-craft-brewer-has-learned-to-compete-2016-07-08

Interesting, because I use 0% flaked grains in this style and it still looks like everyone else's. Soft mouthfeel as well. No wheat. Huh.

 

[jammin]

.

 

[stickyfinger]

Interesting, because I use 0% flaked grains in this style and it still looks like everyone else's. Soft mouthfeel as well. No wheat. Huh.

my latest trial would also seem to indicate that yeast can have an impact on haziness. i also do not use any wheat in general. i think the huge hopping is factor. not sure why else it is hazy. it could also be the type of hops used? I don't use whirfloc either, so that could definitely acct for a lot of the rest of the haze. I used WLP002 (a big flocculator) in my most recent NE IPA, and the resulting beer is a lot less hazy than my usual ones. It has an incredible hop flavor but it looks more like my usual NE IPAs at maybe 8 - 10 weeks old.

 

[Hannabrew]

I followed Braufessor's recipe for the most part with the following changes

1) used .35oz of citra along with .55oz of warrior for bittering (out of necessity)
2) only used .75oz instead of 1oz of Mosaic for the FO and WP additions (out of necessity)
2) used Imperial "Juice" A38 yeast as my LHBS just started carrying it so I wanted to try it out.

As mentioned I also forgot to add the canning salt so my water numbers are a tad low on sodium and chloride (3, and 69 respectively)

I'll report back in a couple weeks

 

[Braufessor]

Just brewed my second go at this yesterday. Every thing was going sooo smooth, until the 60 min hop addition. Instead of adding the warrior, I accidentally added .50 ounces of citra, and made up the rest with .25 ounces of warrior. The final result is very bitter. I never use citra as a bittering hop since I've read so many bad things. Did I ruin my beer? From the sample I had after the boil was done, it was extremely bitter. I know there was a lot of Hop matter still floating around but I am wondering if the extreme bitterness is because I used the Citra for bittering. I really really hope it doesn't ruin my beer because everything else was perfect and all my numbers are spot-on. I ended up using gigayeast Vermont IPA double pitch this time around instead of the 1318 which dried my last beer out way too much. Fingers are crossed for sure

No - it will be fine. Wort, post-boil, always tastes basically terrible. It is no reflection on what it will taste like after fermentation. That minor change in hops should have almost no impact in my opinion.

 

[Kosova]

My first batch with amarillo/citra turned out awesome! I'm already planning my second batch and I'm looking forward to change some stuff. I'll be using 1318 instead of dry yeast this time and el dorado has become available in my country too. I have citra/amarillo/el dorado/simcoe available right now. El dorado is definitely going in because I already bought some for a smash but I'm not sure about the rest.

 

[ccous]

my latest trial would also seem to indicate that yeast can have an impact on haziness. i also do not use any wheat in general. i think the huge hopping is factor. not sure why else it is hazy. it could also be the type of hops used? I don't use whirfloc either, so that could definitely acct for a lot of the rest of the haze. I used WLP002 (a big flocculator) in my most recent NE IPA, and the resulting beer is a lot less hazy than my usual ones. It has an incredible hop flavor but it looks more like my usual NE IPAs at maybe 8 - 10 weeks old.

Right. I use many different yeasts in this style - Conan, Bedford, Essex, Antwerp, and HF yeast grown up from a growler (this one works best). They all start off hazy due to the huge dry hop. But they will all become mostly clear in the keg if they make it to a month (which of course rarely happens). I use at most 3.5% GNOs, no flaked anything. But this goes back to the discussion about inverting the keg. I transfer as little yeast as possible to the keg, the beer is never milky. But recently when I inverted a keg of this stuff when is started to clear and lose some punch (did so on a whim before I came across this thread) the beer smelled and tasted almost the same as when it was freshly kegged. To me that indicates some yeast-hop interactions causing haze and carrying a ton of aroma and flavor.

 

[jakturner]

Hey, anyone out there have any tips on brewing a milkshake/smoothie IPA with lactose? I recently have a passion fruit smoothie IPA from a local brewery (roughtail in OKC) and it was awesome. I was gonna use my usual NEIPA but I didn't know if I should up the IBUs so it's not too sweet, I usually aim for 30-40 IBUs. Any tips or recipes appreciated!

 

[NHBrews]

My first batch with amarillo/citra turned out awesome! I'm already planning my second batch and I'm looking forward to change some stuff. I'll be using 1318 instead of dry yeast this time and el dorado has become available in my country too. I have citra/amarillo/el dorado/simcoe available right now. El dorado is definitely going in because I already bought some for a smash but I'm not sure about the rest.

Glad to hear you liked the Citra/Amarillo combo. I have a Citra/Mosaic/Amarillo NHE IPA just about ready for the keg. I used S-04, what dry yeast did you use in your last batch?

 

[Soyben]

Approximately, how much time passes between the flameout hop addition until the 160 degree addition. Post 1418 reads as the chiller is on the entire time until you hit 160, that would be very quick on my setup. I typically chill from boiling to 180 for my flameout addition and it only takes maybe a couple minutes. So that would pretty much seem be a single hop addition on my setup.

 

[jbedell2]

Approximately, how much time passes between the flameout hop addition until the 160 degree addition. Post 1418 reads as the chiller is on the entire time until you hit 160, that would be very quick on my setup. I typically chill from boiling to 180 for my flameout addition and it only takes maybe a couple minutes. So that would pretty much seem be a single hop addition on my setup.

Yeah, I think Brau has answered this before that it's basically just a minute or two while hooking up the chiller, then another couple minutes to get from 212 to 160. That's what I do and it works well. The first and second WP additions are 4-5 minutes apart. I've never tried doing them all at flameout or all at 160 but would be interested to know if it makes a difference.

 

[Braufessor]

Approximately, how much time passes between the flameout hop addition until the 160 degree addition. Post 1418 reads as the chiller is on the entire time until you hit 160, that would be very quick on my setup. I typically chill from boiling to 180 for my flameout addition and it only takes maybe a couple minutes. So that would pretty much seem be a single hop addition on my setup.

Yep - it is very quick .....3-4-5 minutes maybe.

 

[BaylessBrewer]

Just kegged my first attempt at this one. Very fruity and smooth right out of the fermentor. Can't wait for it to carb up!
View attachment ImageUploadedByHome Brew1491422300.563677.jpg

 

[Soyben]

Thanks guys, heading to the LHBS now, brewing tomorrow.

 

[EndOfLine]

Hey, anyone out there have any tips on brewing a milkshake/smoothie IPA with lactose? I recently have a passion fruit smoothie IPA from a local brewery (roughtail in OKC) and it was awesome. I was gonna use my usual NEIPA but I didn't know if I should up the IBUs so it's not too sweet, I usually aim for 30-40 IBUs. Any tips or recipes appreciated!

The one time I made one of these, Years ago, I used 1/2 pound of lactose, with just 1/2 of a cara malt. Maybe use something light like cara hell. I would still suggest 45-60 IBUs

 

[plazola86]

could you share your water profile with RO water? Specifically how much gypsum and CaCl you added? Thanks.

Sorry it so long.

8.75 gallons of RO water
11.67 grams gypsum
7.78 grams calcium chloride

This gave me 2:1 sulfate 241ppm : chloride 113 ppm

 

[Projectfdw]

Just popped in my first set of dry hops (day 4). Did 1oz citra mosaic. And threw in 2oz galaxy by mistake. Thought it was only one.

So many mixed reviews on galaxy and dry hopping both temps and times. Anyone done a 2oz galaxy addition? Thinking of taking it out in 4 days. Then will keg hop a few days later with citra and mosaic whole leaf hops.

 

[Projectfdw]

Also has anyone ever triple dry hopped? If I keep the current dry hop in for 4 days and then follow up with some mosaic and citra for 4 days and then keg hop- would that be overkill.

If I keep these in for 4 days but then have no dry hop for a week before a keg hop, would I lose too much aroma?

 

[ThirstyPawsHB]

More hops is never overkill. I've never done it, but read many who have.

 

[PissyFingers]

Just popped in my first set of dry hops (day 4). Did 1oz citra mosaic. And threw in 2oz galaxy by mistake. Thought it was only one.

So many mixed reviews on galaxy and dry hopping both temps and times. Anyone done a 2oz galaxy addition? Thinking of taking it out in 4 days. Then will keg hop a few days later with citra and mosaic whole leaf hops.

I can't see that being an issue, ive done a 5 gallon batch with 550grams of Galaxy (single hop) with a similar grain bill, i could smell it across the room!

Bittered with columbus, 150grams whirlpool steep at 70C for 20mins, 150grams whirlpool steep at 50C for 20mins and a 250gram dry hop on day 7 for 5 days.

 

[tlucarelli]

Hey, anyone out there have any tips on brewing a milkshake/smoothie IPA with lactose? I recently have a passion fruit smoothie IPA from a local brewery (roughtail in OKC) and it was awesome. I was gonna use my usual NEIPA but I didn't know if I should up the IBUs so it's not too sweet, I usually aim for 30-40 IBUs. Any tips or recipes appreciated!

Check out post 3123. I haven't done it yet but would love to try it.

https://www.homebrewtalk.com/showthread.php?p=7915209

 

[Kosova]

Glad to hear you liked the Citra/Amarillo combo. I have a Citra/Mosaic/Amarillo NHE IPA just about ready for the keg. I used S-04, what dry yeast did you use in your last batch?

Citra/mosaic/amarillo sounds awesome, I wish I could get some mosaic. I used danstar windsor but it finished at 1.021, a little higher than I wanted but not sweet at all.

 

[hajenad]

For those who use 1318 how do you get your fg lower than 1.020? I have a hard time getting it to ferment out more than that in the few times I've used it. I do make yeast starters. I want my beer a little dryer than what I've been getting.