New England IPA "Northeast" style IPA

[Braufessor]

Used Funk Weapon#2 yeast. Hopped with equal parts mosaic, citra, azzaca. Aroma has the classic funk Brett smell. The taste is a good combo of hop juice and Brett funk/tartness. Me best one yet!! If your curious about this yeast try it you won't be disappointed!
View attachment 396739

I was just going to repost an update on my version of this too.... so..... I put it in primary for 4 weeks or so and sampled it. It was great. Let it sit for another week to ensure that gravity was stable. Tasted it again and it was horrendous..... acetone/finger nail polish remover/hot alcohol. Almost dumped it on the spot. Decided to let it sit again. Poured a sample today (about 3 weeks since the "acetone" sample). It was really good again. Not sure what to make of that period. But, I am bottling it tomorrow. It is distinctly a brett IPA....for sure. However, it is quite good, and I am hoping it will get even better in the bottle.

 

[Cavpilot2000]

Sorry, Brett IPA?
Not for me. Sounds awful.
To each his own.

 

[Braufessor]

Sorry, Brett IPA?
Not for me. Sounds awful.
To each his own.

It isn't as good as aa normal IPA (in my opinion). However, I tend to brew more than I can drink, and sometimes I want to brew....... but really don't need more beer "now." So, I like brewing some things from time to time that can age. This was a split brew day with a friend - Citra Saison, and Funky IPA.... splitting both batches.

This is the first time I used a full brett/funk fermentation. I have been playing around with brewing saisons with a regular saison yeast, and then bottling them with Brett C. It eats the remaining sugar, dries it out, produces high carbonation, subtle brett flavors, and Brett C. produces a tart/fruity aspect..... It has produced some really great saisons for me.

This particular IPA used Funk Weapon #2 from Bootleg Biology - billed as producing fruity brett flavors in IPA's - we shall see.

 

[EndOfLine]

This past week I was at the craft beer conference in DC, and was able to get my hands on "extra strength" hop pellets. Specifically Citra and palisades, about 25% and 15% AA. This is not hop hash nor hop dust from what I can tell.
Citra ofc is amazing. I have not used palisades in like 7 years tho. I wonder what the combo will taste like.

 

[marjen]

Sooo Good. My first All Grain NE IPA. I call it Mad-eye Mosaic Pale Ale. This ended up a double, 7.6%. Mosaic, Citra, Galaxy, exp grapefruit and Columbus for bittering.

 

[ultravista]

marjen - looks good. I too am brewing my first NEIPA today.

 

[plazola86]

Sorry, Brett IPA?

Not for me. Sounds awful.

To each his own.

Fruity esters mixed with fruity hops. It's horrendous I can't stop drinking it trying to get rid of it as fast as possible.

 

[plazola86]

I was just going to repost an update on my version of this too.... so..... I put it in primary for 4 weeks or so and sampled it. It was great. Let it sit for another week to ensure that gravity was stable. Tasted it again and it was horrendous..... acetone/finger nail polish remover/hot alcohol. Almost dumped it on the spot. Decided to let it sit again. Poured a sample today (about 3 weeks since the "acetone" sample). It was really good again. Not sure what to make of that period. But, I am bottling it tomorrow. It is distinctly a brett IPA....for sure. However, it is quite good, and I am hoping it will get even better in the bottle.

I left mine in the primary for 4 weeks before kegging and force carbing. Tasted it at 2 weeks and it had a slight apple cider vinegar taste that didn't carry over to the finished beer I had yesterday. Never got the acetone flavor though. Brett will probably just keep on changing flavors the longer you keep it. I'm digging this yeast.

 

[Braufessor]

They can't all be cloudy German Pilsner that I screwed up by accidentally throwing an ounce of Citra in at flame out (I was doing a few too many beer chores at once and got my hops mixed up.) By the way, I recommend screwing up your next pilsner with an ounce of citra

 

[armenianbrewer]

So did my own little version of this recipe on Friday and wanted to share what I did (and plan to do for the dry hops/kegging):

In Braufessor's updated post #1418, he went with:

60min 0.75 oz warrior
flameout 3.0 oz of citra/mosaic/galaxy
whirlpool 3.0 oz of citra/mosaic/galaxy @160deg
dry hop1 3.0 oz of 3:2:1 ratio of citra/mosaic/galaxy
dry hop2 3.0 oz of 3:2:1 ratio of citra/mosaic/galaxy

which is 12.75 oz of hops

in my case I went with the following:

FWH 0.50 oz warrior
flameout 4 oz of 1:1:1:1 amarillo/citra/mosaic/galaxy (whole leaf amarillo)
whirlpool 4 oz of 1:1:1:1 amarillo/citra/mosaic/galaxy (whole leaf amarillo) @160deg
dry hop1 2.5 oz of 1:1:0.5 ratio of citra/mosaic/galaxy (day 3, about 60 hours post pitch)
dry hop2 2.5 oz of 1:1:0.5 ratio of citra/mosaic/galaxy (3 days before transferring from primary to keg, adding a little priming sugar to get yeast going just a little bit to scrub any oxygen that may enter during dry hopping, just not sure how much I'll add)

in total my batch will have used 14.5 oz of hops, a little bit more but hoping it doesn't turn out more bitter than I want

Also I'll add I went with the same exact boil volume start, final kettle final volume, and final fermenter volume as braufessor's recipe but the only difference was a slight chance in the grain bill:

5 lb, Golden Promise, 40%
5 lb, Maris Otter Pale, 40%
1.5 lb, Flaked Oats, 12%
0.5 lb, White Wheat, 4%
0.5 lb, Honey Malt, 4%

Will keep everyone updated on how this goes... also I don't have temp control so pitched around 65-66 deg and it's currently now sitting at 68 according to my SS brew bucket thermometer

 

[Sbe2]

So did my own little version of this recipe on Friday and wanted to share what I did (and plan to do for the dry hops/kegging):

In Braufessor's updated post #1418, he went with:

60min 0.75 oz warrior
flameout 3.0 oz of citra/mosaic/galaxy
whirlpool 3.0 oz of citra/mosaic/galaxy @160deg
dry hop1 3.0 oz of 3:2:1 ratio of citra/mosaic/galaxy
dry hop2 3.0 oz of 3:2:1 ratio of citra/mosaic/galaxy

which is 12.75 oz of hops

in my case I went with the following:

FWH 0.50 oz warrior
flameout 4 oz of 1:1:1:1 amarillo/citra/mosaic/galaxy (whole leaf amarillo)
whirlpool 4 oz of 1:1:1:1 amarillo/citra/mosaic/galaxy (whole leaf amarillo) @160deg
dry hop1 2.5 oz of 1:1:0.5 ratio of citra/mosaic/galaxy (day 3, about 60 hours post pitch)
dry hop2 2.5 oz of 1:1:0.5 ratio of citra/mosaic/galaxy (3 days before transferring from primary to keg, adding a little priming sugar to get yeast going just a little bit to scrub any oxygen that may enter during dry hopping, just not sure how much I'll add)

in total my batch will have used 14.5 oz of hops, a little bit more but hoping it doesn't turn out more bitter than I want

Also I'll add I went with the same exact boil volume start, final kettle final volume, and final fermenter volume as braufessor's recipe but the only difference was a slight chance in the grain bill:

5 lb, Golden Promise, 40%
5 lb, Maris Otter Pale, 40%
1.5 lb, Flaked Oats, 12%
0.5 lb, White Wheat, 4%
0.5 lb, Honey Malt, 4%

Will keep everyone updated on how this goes... also I don't have temp control so pitched around 65-66 deg and it's currently now sitting at 68 according to my SS brew bucket thermometer

This is very similar to what I planned on brewing next. I just did a galaxy, amarillo, citra 1:1.5:1.5; all post boil additions.



Keep us updated!

 

[Braufessor]

Ok...... changed my mind a bit..... the Brett IPA is actually really good. Just bottled it all up and a little left over. Have to see how it carbs up and conditions. @Cavpilot2000 and @schematix ..... might have to send you a bottle as I was skeptical as well, but this turned out (so far) to be very fruity and drinkable.

 

[plazola86]

Ok...... changed my mind a bit..... the Brett IPA is actually really good. Just bottled it all up and a little left over. Have to see how it carbs up and conditions. @Cavpilot2000 and @schematix ..... might have to send you a bottle as I was skeptical as well, but this turned out (so far) to be very fruity and drinkable.

Its crazy just how much fruity esters this yeast gives out. I got pineapple, apple flavors. My wife got apricot, pear flavors from it. I let it warm up a bit and it got sweeter tasting with a bit of cherry tartness. What got me is the aroma versus the flavor. The aroma is definitely Brett funkiness but the taste is sweet fruit.

 

[Cavpilot2000]

They can't all be cloudy German Pilsner that I screwed up by accidentally throwing an ounce of Citra in at flame out (I was doing a few too many beer chores at once and got my hops mixed up.) By the way, I recommend screwing up your next pilsner with an ounce of citra

Now THAT sounds delicious!

I've been considering screwing up my next Pils with a late addition Mandarina Bavaria.

 

[Cavpilot2000]

Ok...... changed my mind a bit..... the Brett IPA is actually really good. Just bottled it all up and a little left over. Have to see how it carbs up and conditions. @Cavpilot2000 and @schematix ..... might have to send you a bottle as I was skeptical as well, but this turned out (so far) to be very fruity and drinkable.

Well, I am always open to being proven wrong.

My experience with Brett beers (only a few, so I don't have much for data points) has not been good. Too much funky/horsy stuff going on, but if you've found a way to make it work, more power to you.

 

[mintyice]

Ok...... changed my mind a bit..... the Brett IPA is actually really good. Just bottled it all up and a little left over. Have to see how it carbs up and conditions. @Cavpilot2000 and @schematix ..... might have to send you a bottle as I was skeptical as well, but this turned out (so far) to be very fruity and drinkable.

Glad you tried it out!

 

[Tarpon87]

Thinking about doing a different take on this for the next go around, tell me what you think.

5gal batch

RO water built up
12lbs Bestmalz Red X
1.5lbs Flaked Oats
1.5lbs Flaked Wheat
.5lbs Honey Malt

.75oz Warrior @60 (I know a lot have done away with this but I like the 60min bittering addition)
1oz each Belma, El Dorado, Huell Melon @ flameout
1oz each Belma, El Dorado, Huell Melon @ 170 whirlpool for 30 min
1oz each Belma, El Dorado, Huell Melon @ dry hop around day 2
1.5oz each Belma, El Dorado, Huell Melon @ dry hop day 7

Other than Warrior I haven't used any of these hops before but looking to do something different than the citrus profile (although it is delicious). Do you guys think this would work out ok?

 

[TimmyWit]

Well, I am always open to being proven wrong.

My experience with Brett beers (only a few, so I don't have much for data points) has not been good. Too much funky/horsy stuff going on, but if you've found a way to make it work, more power to you.

100% Brett fermentations actually come out quite clean compared to mixed culture fermentations with Sac & Brett. I have a IIPA on tap at the moment fermented with All the Bretts from Omega. You likely wouldn't even know it's a Brett beer if you weren't told.

There is something to be said about mixed-culture IPA's as well. I'm drinking a few right now that were done with Omega's Bit O' Funk and Bring On Da Funk. Those are tasty as well IMO but if you've decided the funky notes aren't for you, probably not your thing.

I started tinkering with Brett in hop forward beers after listening to a Sour Hour podcast with Chad Yakobson. Going from memory but in a nutshell, he talked about how Brett can metabolize compounds contributed by the hops and turn them into other flavors and aromas that are also pleasant such as pineapple.

 

[morbster]

Brewed a 5 gallon batch on Saturday night and pitched 1098 at 68 degrees. I've got 2.5oz mix of citra and mosaic ready to toss on the beer, but I'm trying to figure out the best time to do so.

The beer has finally shown signs of a good krausen, and I'm thinking about throwing the dry hops in tomorrow morning (about 12 hours from now). Anyone have any thoughts on that plan?

View attachment ImageUploadedByHome Brew1492481452.215288.jpg

 

[armenianbrewer]

This is very similar to what I planned on brewing next. I just did a galaxy, amarillo, citra 1:1.5:1.5; all post boil additions.



Keep us updated!

So I'm not sure what I was thinking but I did the dry hop 1 a day ahead of schedule! Though I pitched with 3 month old pack and no starter, last evening to this morning has been what I'd see visibly as the height of fermentation but I tossed the dry hops in yesterday morning... oops. I should be okay and it shouldn't scrub out too much of the delicious hop flavors will it? I'm trying to get the timing of this biotransformation hop perfect but I think I did it a good 36 hours too soon

On the other hand, I did want to mention I did this batch with RO built up with ~1 tsp of CaCl + ~1/2 tsp Gypsum per 5 gallons of mash and again for sparge (actually measured it out to grams per gallon of my exact process but I dont have my notes on me at the moment)

Also I pitched around 66, but this morning I saw it at 71.5 degrees according to my brew bucket thermowell probe so I threw a couple of big wet towels around it and a box fan to cool it off... how does this yeast do in the low 70s? Anyone know?

 

[marjen]

3 days in is usually a good time to add your hops.

SO I brewed my latest NE IPA Saturday. Ended up much lower OG than expected. I noticed this time my WY1318 was not as vigorous as my last batch which went crazy and blew the top off the fermenter. That had an OG of 1.072, this one has 1.054. Also when I got home yesterday there was zero activity in the airlock and all the yeast appears to be at the bottom. I added first round of dry hop since things had really died down, but hoping I at least end up with a 5% beer out of this. Was not expecting no activity at this point, maybe due to less viable sugars? I can't really take a reading in my setup so I will wait it out until the weekend then move it to a keg and take a reading. Color is also much different than last batch.

 

[marjen]

how does this yeast do in the low 70s? Anyone know?

If it was WY1318 it does quite well in the 70s. The 3 times I have used it I have seen the sticker on the carboy jump into the low to mid 70s despite low to mid 60s in the room due to all the activity in side. It has always fermented very well and quickly.

 

[UCChemE05]

Well, I am always open to being proven wrong.

My experience with Brett beers (only a few, so I don't have much for data points) has not been good. Too much funky/horsy stuff going on, but if you've found a way to make it work, more power to you.

The strain of Brett is pretty important as they can give pretty different characteristics. If you get one of the fruity stains, you may like it.

 

[BennyN]

Wow. So glad I found this thread. So much good info on this style!

Here's a NEIPA I brewed with WLP 644 sach trois. A 3.5 gallon batch with 2 row, wheat and crystal 10. Falconers Flight 7 Cs during the boil. Dry hopped with citra, cascade and FF. Fermented at 78-80 degrees to get those tropical esters kicking.

 

[armenianbrewer]

If it was WY1318 it does quite well in the 70s. The 3 times I have used it I have seen the sticker on the carboy jump into the low to mid 70s despite low to mid 60s in the room due to all the activity in side. It has always fermented very well and quickly.

It was the vermont strain from gigayeast.. I wonder how it will turn out since i seem to be fermenting a little warmer than others tend to in this thread

 

[armenianbrewer]

3 days in is usually a good time to add your hops.

Even if the first 24 hours showed little to no signs of fermentation? No krausen etc. I definitely underpitched (ran out of time to whip a starter together and pitched a 3 month old packet of gigayeast 200mil double pitch packet, and calculators said I probably only had 50% viability left which certainly less than ideal pitching rate for 5.75 gal of wort at OG 1.058

 

[armenianbrewer]

So I'm not sure what I was thinking but I did the dry hop 1 a day ahead of schedule! Though I pitched with 3 month old pack and no starter, last evening to this morning has been what I'd see visibly as the height of fermentation but I tossed the dry hops in yesterday morning... oops. I should be okay and it shouldn't scrub out too much of the delicious hop flavors will it? I'm trying to get the timing of this biotransformation hop perfect but I think I did it a good 36 hours too soon

On the other hand, I did want to mention I did this batch with RO built up with ~1 tsp of CaCl + ~1/2 tsp Gypsum per 5 gallons of mash and again for sparge (actually measured it out to grams per gallon of my exact process but I dont have my notes on me at the moment)

Also I pitched around 66, but this morning I saw it at 71.5 degrees according to my brew bucket thermowell probe so I threw a couple of big wet towels around it and a box fan to cool it off... how does this yeast do in the low 70s? Anyone know?

Just want to correct myself here, I went with 1 tsp CaCL per gal and 1/4 tsp gypsum (so 150:50 chloride to sulfate ratio)

 

[Projectfdw]

Looking for some guidance. Kegged my latest iteration on Saturday. Tasted it flat and it was excellent. Did 30 psi for 24 hours. Tested again and it was just the best beer I've made. Looked great. Huge nose and juicy taste.

Fast forward to today. It's more carbed and has completely evolved. It's now a very bland tasting IPA with not much going on.

This is the 5th IPA I've kegged in this specific keg and I've noticed that each batch regardless of recipe tastes the same. I'm beginning to think it's the actual keg.

When I got this particular corny it had a very heavy cola smell. I've washed it every time after I keg a beer and before kegging another. This time I even had it in an oxyclean bath for a week. It still has a very faint cola smell. I clean everything else religiously.

Needless to say I'm totally bummed (my daughters communion party is in 2 weeks).

What says you guys? could it be the keg?

 

[Projectfdw]

It does look good though View attachment ImageUploadedByHome Brew1492556104.836688.jpg

 

[Projectfdw]

Apologies for the triple post. I let it warm up a bit and it definitely got better. What is everyone's serving temp