New England IPA "Northeast" style IPA

[Braufessor]

I did this kind of by accident.

I bottled a little early on my most recent NEIPA, it was down to 1.014 but was still murky like paint. Sure enough when I drained the fermenter there was almost no yeast on the bottom. After a day in bottles the yeast had fallen and there was some carbonation already. My plan is to drink it frequently enough that I will get some warning if its getting overcarbed. But its too soon to say if there is any positive effect.

Once the carb hits the point you want, get it all in the fridge and that will slow down additional carbonation, plus it will preserve flavors better if it is cold any way. Be interesting to here how it works out for you.

 

[no_borders]

Second batch of single hop NE style APA, first was 100% simcoe, this beer is 100% Denali. Super dank and super fruity pineapple. Thanks again to everyone who spread the knowledge through this thread. Using these techniques and applying it to other hoppy beer has been a real blast for me. Next single hop will be Columbus, and then I'm on to figuring out a NE Brown IPA. Cheers!

 

[stickyfinger]

Second batch of single hop NE style APA, first was 100% simcoe, this beer is 100% Denali. Super dank and super fruity pineapple. Thanks again to everyone who spread the knowledge through this thread. Using these techniques and applying it to other hoppy beer has been a real blast for me. Next single hop will be Columbus, and then I'm on to figuring out a NE Brown IPA. Cheers!

very interested in your brown ipa pursuit and more single hop results.

 

[Ashevillain]

Second batch of single hop NE style APA, first was 100% simcoe, this beer is 100% Denali. Super dank and super fruity pineapple. Thanks again to everyone who spread the knowledge through this thread. Using these techniques and applying it to other hoppy beer has been a real blast for me. Next single hop will be Columbus, and then I'm on to figuring out a NE Brown IPA. Cheers!

As soon as you said pineapple I had to add this one to the list of hops to try.

 

[crusader1612]

I posted a couple of weeks back abouyt using M36 Libtery Bell yeast to brew a NEIPA.

Heres my post about it. Enjoy

http://beercrusades.blogspot.co.nz/2017/06/m36-liberty-ale-yeast-in-neipa.html

 

[no_borders]

I posted a couple of weeks back abouyt using M36 Libtery Bell yeast to brew a NEIPA.

Heres my post about it. Enjoy

http://beercrusades.blogspot.co.nz/2017/06/m36-liberty-ale-yeast-in-neipa.html

Solid read dude. I've tried the west coast IPA yeast from mangrove jack (m44?) and I reallly think I just under pitched, with old yeast, and really did not like the outcome. Reading some of the tasting notes compared to the recipe I do think you went a little light on the hops for an IPA of this style. I'll do three types of hops at 56 grams each split into to two dry hops, or 168 grams total dry hop, and the same amount for the whirlpool. That said, I tend to knock down the amounts for the single hop APA batches, going 112 grams total whirlpool and 112 total dry hop.

On a side note, how are you rehydrating your dry yeast? I'm not sure if anyone else does this, but I actually rehydrate my dry yeast into starter wort. I know there was once a taboo against it, but one pack s-04 into 1L starter wort shaken as hard as possible takes only a few hours to reach high Krausen. I can get one going the very start of brew day and pitch the whole active starter by the end. I've had amazing results, and I've even sped up grain to glass timings quite a bit.


Sorry if this is a ramble, I've just got out of work and I'm enjoying a few pints of this style as I type this...errors may happen

 

[BrewinSoldier]

Just figured I'd post this in here since it's related to NEIPA talk. The NEIPA I recently made without any flaked stuff,and a cucumber pilsner just took second place in a local homebrew competition. I missed first place by 1 freaking point. Looking at the score cards, I got knocked for appearance by one of the Judges on my NEIPA because it was hazy. This was after I explained to both of them that it was the style and supposed to be that way. I felt like pulling up this thread and showing them the pictures..lol Oh well, I'm happy with second on my very first competition.

 

[JohnConnor]

Have you compared doing late additions vs hopstand-only at all? Lately, I've been curious if late additions are maybe better or equivalent to hop stands.

I haven't. If it were me, I think I'd still add the FO addition/chill and move the 170 degree hop stand addition as a brew day dry hop. It would be interesting to play around with that forsure. I was talking to OldStock on Reddit. He said he's stopped doing anything later than FO because he thought the results from the brew day dry hop was better.

 

[Braufessor]

I just kegged a batch yesterday that was a bit different - nothing major. Pretty much my standard recipe from post #1418. Used 1318 yeast. Only real difference was the hopping. Normal CMG combo. But, I just did 2 additions.
*Addition #1: Chilled wort to 160 or below and added 3 ounces of Citra, 2 of Mosaic, 1 of Galaxy.
*Addition #2: Single Dry hop at Day 2. Same as above.

So, did 6 ounces of whirlpool in one addition and did 6 ounces of Dry hop in one addition early in fermentation. Tasted and looked great going into the keg. We will see how it carbs up.I can't say it was necessarily "better" or anything..... but, it was at least just as good as normal and simpler than the extra additions. Also, I think the hops all dropped out a lot better because it was a single addition early in fermentation. Basically NO hop particulate went into the keg.
*I use the SS brew buckets..... I DO NOT use the little racking arm at all in them. I had no problem at all with "plugged" spigot or lots of unwanted debris getting transferred. And, that was with 6 ounces of Dry hops. I transferred this directly from Primary into Serving Keg. It was 12-14 days since brew day.
Usually, when I do that second dry hop addition, I have more debris that ends up going into my Keg. This streamlined approach seemed to work very well.

 

[milldoggy]

My latest. Using 2565 Kölsch yeast at 62f.

http://beersmithrecipes.com/viewrecipe/1563415/6-17-ne-base-ipa

 

[mintyice]

http://brulosophy.com/2017/06/19/po...-and-storage-temperature-exbeeriment-results/

Hey Brulosopher said oxidation doesn't exist so feel free to splash the **** out of your NEIPAs

 

[leesmith]

I just kegged a batch yesterday that was a bit different - nothing major. Pretty much my standard recipe from post #1418. Used 1318 yeast. Only real difference was the hopping. Normal CMG combo. But, I just did 2 additions.
*Addition #1: Chilled wort to 160 or below and added 3 ounces of Citra, 2 of Mosaic, 1 of Galaxy.
*Addition #2: Single Dry hop at Day 2. Same as above.

So, did 6 ounces of whirlpool in one addition and did 6 ounces of Dry hop in one addition early in fermentation. Tasted and looked great going into the keg. We will see how it carbs up.I can't say it was necessarily "better" or anything..... but, it was at least just as good as normal and simpler than the extra additions. Also, I think the hops all dropped out a lot better because it was a single addition early in fermentation. Basically NO hop particulate went into the keg.
*I use the SS brew buckets..... I DO NOT use the little racking arm at all in them. I had no problem at all with "plugged" spigot or lots of unwanted debris getting transferred. And, that was with 6 ounces of Dry hops. I transferred this directly from Primary into Serving Keg. It was 12-14 days since brew day.
Usually, when I do that second dry hop addition, I have more debris that ends up going into my Keg. This streamlined approach seemed to work very well.

Can you explain further how you transfer?
I'm assuming you removed the racking arm inside? Then attach a piece of hose to the spigot...the other end of the hose gets a quick disconnect and you connect to the liquid out post of the serving keg?

 

[bigmunchez]

My latest. Using 2565 Kölsch yeast at 62f.

http://beersmithrecipes.com/viewrecipe/1563415/6-17-ne-base-ipa

I'll be really interested to hear how it turns out - I was really happy with how mine turned out with that yeast, but I couldn't find any other references to NEIPA's with 2565 anywhere on the interwebs.

 

[luizffgarcia]

I just kegged a batch yesterday that was a bit different - nothing major. Pretty much my standard recipe from post #1418. Used 1318 yeast. Only real difference was the hopping. Normal CMG combo. But, I just did 2 additions.
*Addition #1: Chilled wort to 160 or below and added 3 ounces of Citra, 2 of Mosaic, 1 of Galaxy.
*Addition #2: Single Dry hop at Day 2. Same as above.

So, did 6 ounces of whirlpool in one addition and did 6 ounces of Dry hop in one addition early in fermentation. Tasted and looked great going into the keg. We will see how it carbs up.I can't say it was necessarily "better" or anything..... but, it was at least just as good as normal and simpler than the extra additions. Also, I think the hops all dropped out a lot better because it was a single addition early in fermentation. Basically NO hop particulate went into the keg.
*I use the SS brew buckets..... I DO NOT use the little racking arm at all in them. I had no problem at all with "plugged" spigot or lots of unwanted debris getting transferred. And, that was with 6 ounces of Dry hops. I transferred this directly from Primary into Serving Keg. It was 12-14 days since brew day.
Usually, when I do that second dry hop addition, I have more debris that ends up going into my Keg. This streamlined approach seemed to work very well.

Wow you are dry hopping earlier every time, day 2?! lol i already thought it was early when i dry hopped at day 4 in my last batch.

Thanks for the info, i will be happy to save some hops by skipping the second dry hop if you report no loss on aroma, i have a batch from yesterday fermenting right now.

 

[Braufessor]

Wow you are dry hopping earlier every time, day 2?! lol i already thought it was early when i dry hopped at day 4 in my last batch.

Thanks for the info, i will be happy to save some hops by skipping the second dry hop if you report no loss on aroma, i have a batch from yesterday fermenting right now.

Yeah - Threw them in a day or two early because I was going out of town. Stills seemed to do the trick.

I really didn't "save" any hops. I generally did 2x3 ounces in whirlpool and 2x3 ounces in dry hops. This was just 1x 6 ounces and 1x 6 ounces..... so, same overall amount.

 

[mintyice]

New technique: racking wort onto spent cake/dry hops from a previous batch. Just did it with an Alien Church-ish clone. I remember reading something that spent dry hops can still pack some punch. This recipe is so hoppy anyway (over 11 ounces in the boil for a 6g batch, plus 7 oz dry hop) that I'm sure I won't be able to tell the difference but it's worth a shot!

Carbing my cucumber NEIPA now and it tastes amazing! Huge melon flavor with a cucumber nose and all that hoppy goodness. Really pleased with it so far.

 

[crusader1612]

Solid read dude. I've tried the west coast IPA yeast from mangrove jack (m44?) and I reallly think I just under pitched, with old yeast, and really did not like the outcome. Reading some of the tasting notes compared to the recipe I do think you went a little light on the hops for an IPA of this style. I'll do three types of hops at 56 grams each split into to two dry hops, or 168 grams total dry hop, and the same amount for the whirlpool. That said, I tend to knock down the amounts for the single hop APA batches, going 112 grams total whirlpool and 112 total dry hop.

On a side note, how are you rehydrating your dry yeast? I'm not sure if anyone else does this, but I actually rehydrate my dry yeast into starter wort. I know there was once a taboo against it, but one pack s-04 into 1L starter wort shaken as hard as possible takes only a few hours to reach high Krausen. I can get one going the very start of brew day and pitch the whole active starter by the end. I've had amazing results, and I've even sped up grain to glass timings quite a bit.


Sorry if this is a ramble, I've just got out of work and I'm enjoying a few pints of this style as I type this...errors may happen

Thanks, yeah the Mangrove Jacks packets are 10g ratherthan the 11.5g of the fermentis stuff. Couplethat with longerlag times on these yeasts, and I've found that you're better off over pitching your dry yeast on M44. I've since adopted this for all MJ yeasts I use, with good results.
Depending on US-05 and S-04 as well, sometimes I'll errr o nthe side of caution. (i.e 1.2 packs on mr malty gets 2 packs.)

My rehydration is standard, minimum of 100ml boiled and cooled water, (199ml for 1 pack / 150ml for 2 / 200ml for 3 etc) i then pitch the packs in and let them sit for 10-15mins, then aftethis stir and let sit for an additional 15 mins (vigorous stirring)

Yeah, afte the comp for the brew club on Friday I figured I had underdone my hopping a touch. I've read alot about large dryhops, but i've always been tentative about doing it. i really likethe balance of bitterness to hops in the beer, it just doesnt scream juicey, and i think thats mostly down to not enough dryhopping.
something closer to what you say in dryhop, or even more might be worthwhile. sadly though I was restricted by what hops I had on hand.

 

[PissyFingers]

Hi, i am going to brew this with the following water profile, does this look ok, any issues that anyone can see? Would i then be ok to swap the SO4 and Cl values around and brew the same beer and see how they compare?

 

[Braufessor]

Hi, i am going to brew this with the following water profile, does this look ok, any issues that anyone can see? Would i then be ok to swap the SO4 and Cl values around and brew the same beer and see how they compare?

(Personal Preference) - I think if your goal is to compare high/low ratios of Sulfate/Chloride - this looks good. I think if you are looking for (what I would consider) the best range on minerals..... I personally think pushing 200 on sulfate or Chloride might be going toward or beyond the high end of the range that most people seem to be using. However, if you don't push that high end you probably won't see as distinct a difference for comparison purposes. So, that 200 number might be necessary if you really want to contrast the two.

Personally, I tend to not go beyond about 150 on either number.

That said - I think either beer should be good. And, you may find one of these extremes to be what you personally like.

 

[EMH5]

I brewed these two beers mid May using Imperial Organic Yeast the barbarian strain... both turned out great. Has anyone used this strain? Huuuuge tropical stone fruit nose, pineapple and mango. Very pleasant.

The draft is Simcoe-Citra hopped... also tried a new technique by adding an immediate dry hop of 2 oz right at yeast pitch... added 5 additional oz for a 2nd KH. I noticed a bigger aroma from these two than my other beers (which had great aromas-this beer them)

 

[mlafnitzegger]

Wow you are dry hopping earlier every time, day 2?! lol i already thought it was early when i dry hopped at day 4 in my last batch.

Thanks for the info, i will be happy to save some hops by skipping the second dry hop if you report no loss on aroma, i have a batch from yesterday fermenting right now.

Chiming in here. I have been doing neipas a couple of years now and also have followed all the neipa posting and on the web. I now add my first dry hop addition at 60hours, I read it is a contributing factor in the "juicy" flavor. After doing it this way it is exactly what I was looking for. I still also dry hop 3 day before racking. Generally split the ho additions in half; 6oz -> 3oz at 60hours 3oz with 3days remaining.

 

[mlafnitzegger]

Best hop combo ive used for my neipa;
Chinook for bittering and Denali/galaxy/mosiac for aroma/juiciness.

Its like a Pineapple...

 

[RevKev]

Loved this German hopped variation, melded the grain bill a bit but it's yummy. Came out 10.5%

View attachment 1498081052416.jpg

 

[bolus14]

Color on that is awesome, is it really that neon orange like color?
What German hops did you use?

 

[Braufessor]

Last batch..... CMG hops. 1318 yeast. One 6 ounce addition in whirlpool and one 6 ounce dry hop at day two. 140:90 chloride:sulfate. Day 16 from brew day. Basic recipe from post 1418, minus the honey malt. Fantastic.

 

[Jmash]

What stands out to you with the elimination of honey malt?

 

[RevKev]

Color on that is awesome, is it really that neon orange like color?
What German hops did you use?

In direct sunlight, yes. This would be as the young ones say #nofilter

Huell melon, bavaria mandarina, hallertau blanc and belma.. complex mix mostly German, think belma is pnw but recommended. Melon and touch of tangerine brightness

View attachment 1498095980112.jpg

 

[Braufessor]

What stands out to you with the elimination of honey malt?

A touch more pale for sure. Maybe a bit less sweet? Can't claim that for sure without doing a true head to head though.

I have a couple others in the pipeline where I am simplifying things down to the basics in terms of grain bill and hopping. Will report back on those in a couple weeks hopefully.

 

[mintyice]

Personally never felt the need to use honey malt in every NEIPA I make. You are better off either changing base grain brands or blending different base malts.

 

[stickyfinger]

A touch more pale for sure. Maybe a bit less sweet? Can't claim that for sure without doing a true head to head though.



I have a couple others in the pipeline where I am simplifying things down to the basics in terms of grain bill and hopping. Will report back on those in a couple weeks hopefully.

ever try dropping the OG for a session version? honey malt might help a session version avoid thin and dry character