New England IPA "Northeast" style IPA

[Sbe2]

What yeast did you use? 1318 definitely has a chili bite to it when you first keg to me anyway. It will go away eventually. First few pours will probably have it the most since they are normally extra yeasty.

1318, cold crashed before kegging, but I decided to naturally carb with 2g of CBC-1 as I went on vacation.

Glad to hear you also get some bite and it’s not just me. I thought it would go away after the first couple of pours. For the sake of my sanity I will have to pour another tonight

 

[cheesebach]

1318, cold crashed before kegging, but I decided to naturally carb with 2g of CBC-1 as I went on vacation.

Glad to hear you also get some bite and it’s not just me. I thought it would go away after the first couple of pours. For the sake of my sanity I will have to pour another tonight

Let us know how it turns out. It's definitely possible, maybe even likely, that the first few glasses from the keg will have a bite that clears up quickly after any yeast/hop matter that made it into the serving keg clears out. Unfortunately, there's also a good deal of discussion in this thread about a bite/burn with this style (especially with WY1318) that lingers longer term.

I got stuck with one of these I did last summer, and it stuck around 5 weeks until I finished the keg. In that case, the bite wasn't so strong that the beer wasn't good, so I just let it go to see if it improved in time (it didn't, or not by much anyway). Depending on the intensity of it in your beer, I think someone in this thread mentioned fixing the bite by fining with gelatin so you could try that. I think it also took some of the haze with it though.

 

[jjw5015]

Think you should be safe there...

 

[ThirstyPawsHB]

Ok, day 5 Fermentaion. 6oz hops added day 2.5. Zero diacetyl! Hoppy as fluck. Murky as shlit. Used WL644 Brett-Trios tho. This needs to be kegged now! Too afraid to touch it..ha!

EDIT: Screw it..cold crashing with CO2 purge now.

 

[stickyfinger]

Ok, day 5 Fermentaion. 6oz hops added day 2.5. Zero diacetyl! Hoppy as fluck. Murky as shlit. Used WL644 Brett-Trios tho. This needs to be kegged now! Too afraid to touch it..ha!

EDIT: Screw it..cold crashing with CO2 purge now.
View attachment 556892

dude, let it rest longer

 

[ThirstyPawsHB]

dude, let it rest longer

you think so? Sware it taste like some of the best hop bombs I ever tried. Got this closed loop transfer system in place also.

 

[fragged]

you think so? Sware it taste like some of the best hop bombs I ever tried. Got this closed loop transfer system in place also.

Few more days won't hurt. I'd go to 8 at least, but 12-14 would be better. And yes, it's extremely drinkable a day after high Krausen drops, just better after hanging out another week IMO. On my 3rd keg with ingredients here for a fourth, one of these days I'll get the timing right

 

[pearljam1984]

you think so? Sware it taste like some of the best hop bombs I ever tried. Got this closed loop transfer system in place also.

If you think it’s ready, keg it. I have gone anywhere from 7-30 days. Most recently 7, and it was demolished on day 9 which was super bowl Sunday. I don’t know what the sweet spot is. But if you are ready then keg.

I generally think it needs a week in the keg to level out. I also think it depends on yeast used.

Local places doing this style turn it around in 8-10 days.

 

[ThirstyPawsHB]

If you think it’s ready, keg it. I have gone anywhere from 7-30 days. Most recently 7, and it was demolished on day 9 which was super bowl Sunday. I don’t know what the sweet spot is. But if you are ready then keg.

I generally think it needs a week in the keg to level out. I also think it depends on yeast used.

Local places doing this style turn it around in 8-10 days.

I didn't pull enough for a reading, just wanted a diacetyl sample. Too late now..suckers getting kegged tomorrow evening. Every 2 hours or so adding co2 till lock bubbles. I put it on a yeast cake of an ale which is aging with cherries/raspberries now. The Pinthouse pizza head brewer mentioned they've kegged after 4 days so whatever, it's either ready or not.

 

[cegan09]

Ok, day 5 Fermentaion. 6oz hops added day 2.5. Zero diacetyl! Hoppy as fluck. Murky as shlit. Used WL644 Brett-Trios tho. This needs to be kegged now! Too afraid to touch it..ha!

EDIT: Screw it..cold crashing with CO2 purge now.

Never touched WL644, but I have made a Brett fermented version of this beer and it was awesome. Fresh it was straight pineapple juice. lightly tart and hugely refreshing. made it last spring, for some reason I still have about a 3/4 gallon on tap. (made a couple other beers, moved the keg to another fridge and forgot it for months. It's still awesome now. hop intensity has died off a lot, but it's still delicious. Subtle fruit and tart. Highly recommend. I used bootleg biology's funk weapon, and it needed almost 4 weeks in primary to clean itself up and start dropping from suspension.

 

[ThirstyPawsHB]

Anyone interested, to get involved in the Fellowship Home Brew thread. Still time! Kinda dig the HB version vrs the Retail, less $$$ involved. I'm biased, love to try some of your guy's NEIPAs!

https://www.homebrewtalk.com/forum/index.php?threads/643587/

 

[Hannabrew]

I've brewed about 10 NEIPAs so far using mostly 1318 (some 007) and mine typically ferment down to 1.012 or even 1.010 and while they've been tasty, the mouth feel definitely leaves some room for improvement. I've been taking hydrometer readings of some of my favorite local NEIPAs and they've all been coming in around 1.020...has anybody else seen/tried leaving that much residual extract in this style? Are they maybe adding lactose and not advertising it?

Even TG's Fire Skulls and Money clocked in at 1.020.

 

[HOPME]

I've brewed about 10 NEIPAs so far using mostly 1318 (some 007) and mine typically ferment down to 1.012 or even 1.010 and while they've been tasty, the mouth feel definitely leaves some room for improvement. I've been taking hydrometer readings of some of my favorite local NEIPAs and they've all been coming in around 1.020...has anybody else seen/tried leaving that much residual extract in this style? Are they maybe adding lactose and not advertising it?

Even TG's Fire Skulls and Money clocked in at 1.020.

All of my 1318 NEIPAs have come in between .016 and .020. Right where you want them. For me anyway. Not too sweet, not too dry. Good mouth feel/body.

 

[KrunkMasterKyle]

I've brewed about 10 NEIPAs so far using mostly 1318 (some 007) and mine typically ferment down to 1.012 or even 1.010 and while they've been tasty, the mouth feel definitely leaves some room for improvement. I've been taking hydrometer readings of some of my favorite local NEIPAs and they've all been coming in around 1.020...has anybody else seen/tried leaving that much residual extract in this style? Are they maybe adding lactose and not advertising it?

Even TG's Fire Skulls and Money clocked in at 1.020.

One of my favorite breweries - Other Half in Brooklyn - add lactose to all of their NEIPAs that I really enjoy. Only noticed it when I was at the taproom in Brooklyn and saw stars next to some of the beers. At the bottom of the tap board the star meant the beer contained lactose. I brewed a variation of the beer recipe @Braufessor posted a few pages ago. Added lactose post boil; started a cold crash this morning (day 10). If it's a dinger I will let everyone know.

 

[ThirstyPawsHB]

I brewed a variation of the beer recipe @Braufessor posted a few pages ago. Added lactose post boil; started a cold crash this morning (day 10). If it's a dinger I will let everyone know.

How much did you add?

 

[KrunkMasterKyle]

How much did you add?

I did a 2.75 gallon batch. Added .2 lbs or 3.2 oz or 90 grams depending on how you like to measure..I use metric so I go with grams but figured most people use freedom units.

 

[jakturner]

I make 3 gal batches and usually add 1/2 lb of lactose, it raises the final gravity about 3-4 points higher than it would with out it. I split a 6 gal batch once and added lactose to one half and not to the other, everything else was the same. Lactose batch was 3 points higher and not noticeably sweeter, just fuller and creamier.

 

[nbbyrd]

Really happy with the latest iteration of my house NEIPA recipe. Thanks to all for the great information that is continually growing and advancing this great style. This batch was 100% Mandarina Bavaria hops, a full pound for the 5 gallon batch, and turned out super tasty. Cheers y’all!

 

[brew703]

I'm planning on a re-brew of the most recent recipe Brau posted but want to eliminate Citra. I'll also be adding 4 oz lactose as some have been trying. I would like to keep Galaxy and maybe Mosaic or just Galaxy and change out the other hops. What would be some good hops to pair with Galaxy and to stay true to the NEIPA style?

 

[jakturner]

I'm planning on a re-brew of the most recent recipe Brau posted but want to eliminate Citra. I'll also be adding 4 oz lactose as some have been trying. I would like to keep Galaxy and maybe Mosaic or just Galaxy and change out the other hops. What would be some good hops to pair with Galaxy and to stay true to the NEIPA style?

I’m a fan of equinox in this style, I never got that green pepper taste that some say they get. Ive heard it’s from using it in the boil which I have never done, WP and DH only.

 

[VT_jlee]

I'm planning on a re-brew of the most recent recipe Brau posted but want to eliminate Citra. I'll also be adding 4 oz lactose as some have been trying. I would like to keep Galaxy and maybe Mosaic or just Galaxy and change out the other hops. What would be some good hops to pair with Galaxy and to stay true to the NEIPA style?

Just my preference, but I think that Mosaic is the quintessential hop for the style. So Mosaic + Galaxy would be very good.

 

[brew703]

Just my preference, but I think that Mosaic is the quintessential hop for the style. So Mosaic + Galaxy would be very good.

I like Galaxy and Mosaic. just really looking to replace Citra with something else. But Galaxy is really expensive now so may opt to replace that too if I don't have enough in the freezer.

 

[brew703]

I’m a fan of equinox in this style, I never got that green pepper taste that some say they get. Ive heard it’s from using it in the boil which I have never done, WP and DH only.

Did you use Equinox in place of Citra? Never used it. May try and get some to try.

 

[VT_jlee]

I like Galaxy and Mosaic. just really looking to replace Citra with something else. But Galaxy is really expensive now so may opt to replace that too if I don't have enough in the freezer.

Galaxy is probably the hop I use least in this style...

I think any combination of Mosaic + any other fruit forward hop (Azacca, El Dorado, Amarillo, Citra, Ekuanot, any Australian hop) will be great.

 

[jjw5015]

Enigma is fantastic in this style.

 

[ba-brewer]

I’m a fan of equinox in this style, I never got that green pepper taste that some say they get. Ive heard it’s from using it in the boil which I have never done, WP and DH only.

I have used equinox in the boil for blondes and pales ales and have not gotten the green pepper thing.
​

Did you use Equinox in place of Citra? Never used it. May try and get some to try.

I would say equinox's flavor and aroma is closer to mosaic than citra, maybe less complex and not as fruity. I like it by itself and think it pairs well with citra.

 

[ThirstyPawsHB]

Well, here she blows after 18hrs force carbed. Cleary, by far, the best NEIPA attempt. My gravity feed closed loop system needs work and a low flocc yeast like 644 isn't the way to go I think, clogging, but I'm on the path. Went conservative water with calcium at 69, sulfate at 53, choride at 93. Feels very creamy but kegged at 1.016 so...she didn't finish as predicted. I'm having surprise family visiting this week so that's why I rushed it. Learned a lot about the setup which is a good thing. Will keg hop next time with Cryo Hops.

 

[anteater8]

One of my favorite breweries - Other Half in Brooklyn - add lactose to all of their NEIPAs that I really enjoy. Only noticed it when I was at the taproom in Brooklyn and saw stars next to some of the beers. At the bottom of the tap board the star meant the beer contained lactose. I brewed a variation of the beer recipe @Braufessor posted a few pages ago. Added lactose post boil; started a cold crash this morning (day 10). If it's a dinger I will let everyone know.

I used 1 lb of lactose in a similar recipe to make a mango milkshake IPA and I absolutely loved the creamy juicy mouthfeel. It was more of an enhancement to the average NEIPA mouthfeel than a full on "milkshake". I'd like to start experimenting with adding smaller amounts to this recipe. I was even thinking about mashing on the lower side and maybe even adding sucrose to dry the beer out, and then bump it back up with lactose to add creaminess without making it too thick.

I'm planning on a re-brew of the most recent recipe Brau posted but want to eliminate Citra. I'll also be adding 4 oz lactose as some have been trying. I would like to keep Galaxy and maybe Mosaic or just Galaxy and change out the other hops. What would be some good hops to pair with Galaxy and to stay true to the NEIPA style?

1:1 Galaxy Azacca was a big hit when I brewed this recipe with it. Mad Fermentationist has a NEIPA recipe that uses Galaxy & Simcoe. I have 1:1 Galaxy El Dorado carbing up in my keg right now, so I'll have to post an update when its ready. I think Citra, Mosaic, Amarillo, Ekuanot or Motueka would all work as well.

 

[brew703]

I used 1 lb of lactose in a similar recipe to make a mango milkshake IPA and I absolutely loved the creamy juicy mouthfeel. It was more of an enhancement to the average NEIPA mouthfeel than a full on "milkshake". I'd like to start experimenting with adding smaller amounts to this recipe. I was even thinking about mashing on the lower side and maybe even adding sucrose to dry the beer out, and then bump it back up with lactose to add creaminess without making it too thick.



1:1 Galaxy Azacca was a big hit when I brewed this recipe with it. Mad Fermentationist has a NEIPA recipe that uses Galaxy & Simcoe. I have 1:1 Galaxy El Dorado carbing up in my keg right now, so I'll have to post an update when its ready. I think Citra, Mosaic, Amarillo, Ekuanot or Motueka would all work as well.

Definitely post an update when ready.
I have some Galaxy but not sure if it's enough to include and really don't want to pay $30 for a pound.
I do have Simcoe/Mosaic/Azacca/Amarillo as well as some other citrusy hops I can use. Just want to remove one hop and add another just to see the difference. The last NEIPA I brewed (12/26/17) followed Brau's latest recipe (post 1418 I think). The finished product had an oniony aroma and flavor. It dissipated after a week or two and now it's pretty good. But funny thing is I tried one from a local brewery that used citra and it had the same type or aroma/flavor. And to be honest, I'm getting burned out on citra anyways.

 

[jakturner]

Did you use Equinox in place of Citra? Never used it. May try and get some to try.

Honestly I use Citra in almost every IPA I make, Ive only had a problem with it once when I went a little heavy on it and the beer was good for the first 2 weeks then took on a catty/cat piss kind of aroma (also keg hopped). I used that same batch of Citra in other beers and never got that flavor. That being said, I made a equinox/galaxy NEIPA that was quite unique compared to the fruit bombs I had been making. Liking those results, I make a galaxy/Nelson NEIPA that I absolutely hated. Equinox has a unique flavor that’s hard to explain and it is very pungent, I can easily pick it out when drinking a beer that has it. It seems to be a love it or hate it hop. Brulosophy has a good write up on it.