New England IPA "Northeast" style IPA

[Oldskewl]

Nelson and Moteuka is a good pairing

 

[anteater8]

I can see that. My saison was aged a bit as I had some brett in there. Like I said, I want to try Nelson in an IPA, but think I'd pair with some Mosaic or Galaxy.

I will most definitely be using Nelson in this recipe again, but likely as 1/3 of the total hops. Maybe something like Citra/Mosaic/Nelson or Galaxy/Simcoe/Nelson, who knows? There are so many good Nelson IPA's out there.

 

[no_borders]

I brewed a bunch with Nelson before they became impossible to find. I really liked Nelson paired with Ron Mexico(HBC 438 I believe?). This was before I read this thread so they were more west coast style at the time but I remember myself and my friends really enjoying the beers

 

[marjen]

I have to go against the grain on this one. I have never really liked any beers with Nelson in it. Not sure why just one of my least favorite hops in this style of beer.

 

[mintyice]

Place something inert in the bag with the hops, like glass marbles. They will be heavy enough to drop the bag.

I don't use bags! Free floating = more extraction

 

[Braufessor]

I have to go against the grain on this one. I have never really liked any beers with Nelson in it. Not sure why just one of my least favorite hops in this style of beer.

I agree - never been a personal favorite of mine either. But, plenty of people don't like my favorites either - Citra and Galaxy. Always worth trying things out yourself to see what fits personal preferences.

 

[twage]

I made a version of this this with:
Mosaic/El Dorado/Citra
47% Maris Otter
26% 2-row
19% Wheat malt
3.5% Honey malt
3.5% Flaked Barley
Yeast Bay Vermont Ale Yeast

If I had to change anything I would probably drop the 2-row and go all Maris Otter for base malt to add a little more bready/malty taste and swap out the Citra for Nelson Sauvin as I think that would blend better with the other hops. As it is right now it is still very tasty with lots of citrus and sweet fruit, without being excessively hoppy or bitter. Sometimes I worry that beers that have a ton of Mosaic get a dank quality which is fine if that's what you want but I prefer it when the mosaic provides more of a berry or tropical taste.

I kept this in primary for 2 weeks then bottled, cracked open the first bottles after 2 weeks. Few weeks later I can already tell the hops are falling off but I won't be able to keg for a while. Overall this is probably one of my favorite homebrews so far, I'm looking forward to using elements of this beer in other recipes down the road.

 

[no_borders]

My latest iteration, a New England style white IPA. brewed with coriander, chamomile, black pepper and cumin for spices. Amarillo, mandarina Bavaria and huell melon hops. Pretty darn good

 

[jimyson]

Just finishing this one. Milli Vanilli.

View attachment ImageUploadedByHome Brew1496443590.000404.jpg

 

[stickyfinger]

Just finishing this one. Milli Vanilli.

View attachment 402913

that's not a real NEIPA...

 

[jimyson]

that's not a real NEIPA...

You're correct. It was brewed in Ohio.

 

[stickyfinger]

You're correct. It was brewed in Ohio.

[ame]https://www.youtube.com/watch?v=RdSmokR0Enk[/ame]

 

[jimyson]

Superstars.

 

[Braufessor]

FINALLY! Blonde ale to propagate yeast is in the boil kettle and NE IPA is going into the Mash tun soon..... I have not brewed in an entire month.... that has not happened in a LONG time. School is out and hoping to brew 6 batches of beer in the next few days.
Blonde and NE IPA today
Two Pilsners on Wednesday Perhaps.
Two Saisons on Thursday or Friday I think.

Hopefully have 6 fermenters chugging away by the weekend.

Now, to decide what hops for the NE IPA..... trying to decide between the C-M-G standby or go with Centennial, Cascade, Citra combo I did last time..... came out really nice. Gonna go with 1318 on the yeast for this one as well as a 140:90 Chloride to Sulfate ratio.

 

[arnobg]

FINALLY! Blonde ale to propagate yeast is in the boil kettle and NE IPA is going into the Mash tun soon..... I have not brewed in an entire month.... that has not happened in a LONG time. School is out and hoping to brew 6 batches of beer in the next few days.
Blonde and NE IPA today
Two Pilsners on Wednesday Perhaps.
Two Saisons on Thursday or Friday I think.

Hopefully have 6 fermenters chugging away by the weekend.

Now, to decide what hops for the NE IPA..... trying to decide between the C-M-G standby or go with Centennial, Cascade, Citra combo I did last time..... came out really nice. Gonna go with 1318 on the yeast for this one as well as a 140:90 Chloride to Sulfate ratio.

What was the ratio for the centennial combo?

I just brewed a blonde myself for the summer. Added home made watermelon concentrate and a lime tincture at keg time. Perfect summer crusher.

 

[Braufessor]

What was the ratio for the centennial combo?

I just brewed a blonde myself for the summer. Added home made watermelon concentrate and a lime tincture at keg time. Perfect summer crusher.

I went with 2 ounces of each in a hop stand after wort was chilled down a ways..... probably in the 140- 160 for sure, not sure exact temp though. Then I did 2 x dry hop - first at day 3. Second at day 9 or so. Both were in even ratio of 1 ounce of all 3.

 

[lincolnubrewer]

C,M,G DD hops 1:1:1 with pilsner/Vienna, flaked oats, and honey malt. Tasting awesome. 1st ne ipa batch.

View attachment 1496606877111.jpg

 

[hopbrad]

Recently brewed some. I split it 3 ways with Conan, 644 and London Ale III. Hops in the kettle were mainly Simcoe, Mosaic and El Dorado. A little Citra for good measure and Apollo for bittering. Dry hopped twice with Simcoe, El Dorado and Mosaic. Left in and loose on Day 2 and Day 9. Kegged on Day 12
80% Weyermann Pale Malt
15% Oats
5% Wheat
water 150 Chl, 100 sulfate

1st time using 1318, and am impressed.
Also is the first time using El Dorado. I was very underwelmed when opening the bag compared to Simcoe, Mosiac, Citra, etc. But they seem to add a nice touch when blended. I am getting some nice melon and tropical flavors from the combo and some of that tongue coating spicy dankness on the backend.

Back to the yeast - I use to be all for Conan. But may start leaning towards 1318. 644 is decent. I'll update as i drink them. Lots of kegged beer right now
I also have 007 fermenting some hoppy Pale Ale. Fermenter smells great. May try that next in a NE IPA.

 

[chickypad]

I wanted to say thanks Braufessor for the thread and the tips - first batch for me just tapped and it is awesome. Based on my inventory went with 75% 2row/5% white wheat/20% flaked oats+barley, 1318 (also my first time with this) and Citra/Mosaic/Azacca 1:1:1 for all the additions. I pretty much followed your schedule in post #1418 except I didn't jump to a separate serving keg. Don't think it's going to matter tho, tapped it today at the 2 week mark and this thing ain't going to survive to see 3.

 

[EndOfLine]

Looks great dude!

 

[RevKev]

Doing a combo that many may not have done. Belma, Bavaria Mandarina, Huell Melon and Hallertau Blanc. Let's see how it turns out!

1.076 preboil. Added Chinook for bittering.

View attachment 1496777902712.jpg

View attachment 1496777910132.jpg

 

[jammin]

@revkev - how do you like the Blanc hops? You

 

[RevKev]

@revkev - how do you like the Blanc hops? You

This is the first brew I've done with them, it's a sister of Cascade with almost Nelson like grape character and some melony citrus. All these hops together just sounded great.. haven't used this much kettle hops in a while the wort it's looking just like hop water

View attachment 1496781612008.jpg

 

[RevKev]

(whoops)

 

[Desertbrewer]

Did a lower gravity (NE Pale I suppose) based on a lot of the info in this thread.

8lb- Pale
1 lb- oats
.25 lb- crystal 40

.5 oz Columbus (60)
1 oz Columbus, 1 oz mosaic, 1.5 oz Citra at flameout

Dry hop
1 oz galaxy, 1 oz Equinox, 3 oz Citra

OG: 1.051
FG- 1.010
Fermented with a mix of Conan and Nottingham (my Conan culture has been throwing a ton of esters, so this was an attempt to mitigate that; worked pretty well)

Built up from RO water to Bru's specs.

Aroma is orange, lime, grapefruit, underripe mango, pineapple, some bready maltiness. Taste follows, soft, medium mouthfeel, super crushable and refreshing.

This is easily my most successful IPA I've made. The last time I attempted Brufessor's recipe it turned out swampy brown and lost like 75% of its hop aroma and flavor after bottle conditioning. I was pretty discouraged to even brew IPA's anymore until I get a kegging setup in a few months. I threw all stops and tested a batch of cream Ale by fermenting in my bottling bucket, and bottling straight off the spigot (gently stirring in priming sugar, all in one vessel). So I tried the NEIPA with low expectations but; this helped immensely! No discoloration, hop aroma is fresh and vibrant. I was so stoked I brewed another higher gravity batch that I just threw an 11oz dry hop of mostly Galaxy in. View attachment ImageUploadedByHome Brew1496815228.568771.jpg

 

[Braufessor]

Did a lower gravity (NE Pale I suppose) based on a lot of the info in this thread.

8lb- Pale
1 lb- oats
.25 lb- crystal 40

.5 oz Columbus (60)
1 oz Columbus, 1 oz mosaic, 1.5 oz Citra at flameout

Dry hop
1 oz galaxy, 1 oz Equinox, 3 oz Citra

OG: 1.051
FG- 1.010
Fermented with a mix of Conan and Nottingham (my Conan culture has been throwing a ton of esters, so this was an attempt to mitigate that; worked pretty well)

Built up from RO water to Bru's specs.

Aroma is orange, lime, grapefruit, underripe mango, pineapple, some bready maltiness. Taste follows, soft, medium mouthfeel, super crushable and refreshing.

This is easily my most successful IPA I've made. The last time I attempted Brufessor's recipe it turned out swampy brown and lost like 75% of its hop aroma and flavor after bottle conditioning. I was pretty discouraged to even brew IPA's anymore until I get a kegging setup in a few months. I threw all stops and tested a batch of cream Ale by fermenting in my bottling bucket, and bottling straight off the spigot (gently stirring in priming sugar, all in one vessel). So I tried the NEIPA with low expectations but; this helped immensely! No discoloration, hop aroma is fresh and vibrant. I was so stoked I brewed another higher gravity batch that I just threw an 11oz dry hop of mostly Galaxy in. View attachment 403419

Bottling buckets are a great way to ferment. That became my fermenter of choice until I bought some Brew Buckets. If I was not using Brew Buckets, I would go back to the bottling buckets in a heartbeat. I actually still use them for lagers because they fit in my chest freezer/fermentation chamber better.

Make sure you are taking extra precautions with the spigots. That is the only downside. Take them totally apart (they pull apart into multiple pieces..... lots of people don't realize that.) Also, I generally put a plastic baggie over the spigot with a rubber band during fermentation to keep stuff out and spray it out thoroughly with star san before pulling anything through the spigot.

Glad this one worked out for you -looks great.

 

[Desertbrewer]

Bottling buckets are a great way to ferment. That became my fermenter of choice until I bought some Brew Buckets. If I was not using Brew Buckets, I would go back to the bottling buckets in a heartbeat. I actually still use them for lagers because they fit in my chest freezer/fermentation chamber better.



Make sure you are taking extra precautions with the spigots. That is the only downside. Take them totally apart (they pull apart into multiple pieces..... lots of people don't realize that.) Also, I generally put a plastic baggie over the spigot with a rubber band during fermentation to keep stuff out and spray it out thoroughly with star san before pulling anything through the spigot.



Glad this one worked out for you -looks great.

I bought a two-pack of spigots on Amazon which seem nicer quality than the ones they give you with homebrew kits. But yes, Ive just took it all apart, cleaned it, hit with starsan it, then faced it upward and spray it all down with starsan, and wrap a sanitized piece of aluminum foil around it while it ferments.

Glad you agree. The risks of contamination by fermenting in a vessel with a spigot seem much more unlikely then the risk, for me at least, of further oxidizing my beer by having to rack then bottle, so I'm gonna keep it up for now.

Brau, I'm sure you discussed this before, but do you mill your flaked oats?

I've used them before but just for kicks I milled them this time, and I feel the elusive "slickness" in this beer more than others I've brewed.

 

[Braufessor]

Brau, I'm sure you discussed this before, but do you mill your flaked oats?

I've used them before but just for kicks I milled them this time, and I feel the elusive "slickness" in this beer more than others I've brewed.

I do.... but, honestly, the main reason is that one time I did not mill them and left them to the side..... and I forgot to put them in the mash. So, now, I just run it all through the mill and have it is the same bucket.

They don't "need" to be milled. But, unless you have lots of problems with stuck sparges, there is no harm in milling them either.

 

[doublebogey10]

This thread has been an awesome read. I've read every page and I have to say, I don't think S-04 gets much credit as a yeast choice. If you shake a 1l starter with a pack of s-04 and pitch at high krausen it makes a fantastic version of this IPA/apa. And the ability to keep dry yeast vs liquid make it my go to.







I've heard it's the same as 007? Which I know makes an excellent NEIPA

Catching up on this thread.
Two weeks ago, I made a hoppy pale ale in which I had heavy whirlpool hopping and pitched a rehydrated pack of 04. I dry-hopped first addition on day three at high krausen and added big second dryhop a few days ago.
The appearance of the beer, now at final gravity and ready for keg, is hazy AF. That was not my intention but I was curious about hopping at krausen and other big additions.

 

[doublebogey10]

Place something inert in the bag with the hops, like glass marbles. They will be heavy enough to drop the bag.

I haven't used a bag in a long time.
I gently swirl the fermenter and also rouse the yeast.