New England IPA "Northeast" style IPA

[pearljam1984]

I did a 12gallon split batch on Friday. Both bittered slightly with CTZ. One batch has Ella and El Dorado. The other has El Dorado, Eureka, Azacca. 1318 on both. 13oz of dry hops in both.

Had never used Ella in the NEIPA, so should be interesting.

Notched up fermentation to 70 this time to see if any changes are noticeable. TBD

 

[Sbe2]

Anyone use a hop randall to “filter” the beer from the primary to keg?

 

[Braufessor]

Ive brewed this several times and love it
I have a fresh vial of Vermont or several mason jars of washed 1318.
Ive never made a starter from washed yeast and dont want to eff it up. Theres seems a Layer of hop sludge under the yeast layer, would this be a problem
I just like the 1318 yeast for neipas
What u guys think?

Should be fine...... One thing you can do is to pour off 70-80% of the liquid on top, swirl it up gently..... a lot of that hop material and gunk on the bottom might not even quite make it up into solution. When you pour off into starter, see if that bottom layer doesn't just stay behind. whatever stays clumped up on the bottom - just leave it. (If not, I would not worry about it either.)

As I have mentioned before, that is one of the reasons I use a blonde ale (or other low hop, no dry hop type beers) for propagating yeast for future batches of beer.

Or, as others do, they make a bigger starter than they need and repitch some of it into new starters.

 

[Braufessor]

Anyone use a hop randall to “filter” the beer from the primary to keg?

I think some people have employed various filtering techniques. The big thing with a randall is you would have to by hyper-obsessed about eliminating oxygen from that process. If oxygen gets introduce in your attempt, you would be far worse off than transferring some "gunk" to the keg.

 

[rappinduke]

I did a 12gallon split batch on Friday. Both bittered slightly with CTZ. One batch has Ella and El Dorado. The other has El Dorado, Eureka, Azacca. 1318 on both. 13oz of dry hops in both.

Had never used Ella in the NEIPA, so should be interesting.

Notched up fermentation to 70 this time to see if any changes are noticeable. TBD

Currently have Citra/Ella/El Dorado on tap. Tasting nice. Would def use Ella again.

 

[stickyfinger]

i screwed up and creates an over-hopped astringency bomb. do these taste better over time as the hops die back and the yeast and hops settle out more, or is it a dumper?

 

[Braufessor]

i screwed up and creates an over-hopped astringency bomb. do these taste better over time as the hops die back and the yeast and hops settle out more, or is it a dumper?

I would hang on to it and see if some time mellows it...... no point in dumping it right away - you never know. I would just leave it cold and try it at 1 week and 2 weeks and see what happens. At 2-3 weeks, you could try some gelatin if it is still not what you want - that will strip some yeast and other particles out.

Another option - if you have something on tap like a blonde ale or the like - blend it 50/50 in the glass and see what you think. Or, go out and buy a 6 pack of some kind of light, low hopped ale and blend it in glass to see if cutting it in half makes it a decent pale ale.

 

[VT_jlee]

I think some people have employed various filtering techniques.

My preferred method of 'filtering' is to slip a hop bag from wilserbrewer over then end of my racking cane and secure it with a zip tie. I started doing this after several frustrating clogs during closed transfers (even after cold crashing) and it's been a big improvement.

 

[Sbe2]

I think some people have employed various filtering techniques. The big thing with a randall is you would have to by hyper-obsessed about eliminating oxygen from that process. If oxygen gets introduce in your attempt, you would be far worse off than transferring some "gunk" to the keg.

I am thinking of racking with a few pts left and thought using a Randall as a filter would at least add some flavor as well. I am trying to figure out how I can transfer without adding to much o2. Idk my mind is just wondering, just trying to get more pop on my NEIPAs

 

[Desertbrewer]

i screwed up and creates an over-hopped astringency bomb. do these taste better over time as the hops die back and the yeast and hops settle out more, or is it a dumper?

I did too; here’s my recipe but I think the extra keg hops really pushed the astringency. its about 3 weeks in the keg and the astringency is fading a lot, to the point where my father who hates IPA’s tasted it and his eyes lit up with how much he enjoyed it. Definitely mellowing out, should’ve taken Brau’s advice and not keg hopped. Weird though cause I’ve done keg hopping before without that result.


13 lb 2 row
2 lb oats

5.5 gallon RO
15 g cacl
7 g gypsum

Mash @ 148
Sparge 170 for 10 mins w/ 2 gallons

FwH .6 oz chinook
Flameout 2 oz mosaic 2 oz citra 2 oz chinook 1 oz el dorado

2 satchels of S-04 rehydrated fermented at 68 F

OG -1.068
FG- 1.010
Abv - 7.5%

Dry hop
3 oz mosaic 3 oz citra on day 2 ferm high krausen.

Keg hop 1 oz mosaic 1 oz citra

Tastes great, S-04 really is a good yeast for this style; I’ve tried most of the imperial NEIPA yeasts and Conan and S-04 holds its own as a more “straightforward” ester profile but contributing fruitiness. Dank pineapple, papaya, orange, with a touch of that dank earthiness Mosaic gives.

 

[stickyfinger]

I did too; here’s my recipe but I think the extra keg hops really pushed the astringency. its about 3 weeks in the keg and the astringency is fading a lot, to the point where my father who hates IPA’s tasted it and his eyes lit up with how much he enjoyed it. Definitely mellowing out, should’ve taken Brau’s advice and not keg hopped. Weird though cause I’ve done keg hopping before without that result.

cool. i'll let her rest and see what happens. i'm going to stick with 6 oz in primary from now on!

 

[anteater8]

cool. i'll let her rest and see what happens. i'm going to stick with 6 oz in primary from now on!

Mine tend to taste their best after 2 weeks in the keg. I'm always amazed that the one beer can change so much after a little more time. When I did 100% Azacca, it tasted like chocolate and gasoline after 1 week, and beautiful strawberries and pineapple after 2.

 

[dg2001]

I have over a pound of Azacca and about a pound of El Dorado from last year that I would like to use in my upcoming NEIPA. I also have plenty Citra, Mosaic, Vic Secret, CTZ, Loral, and Galaxy to pair with. Any suggestions?

 

[mlafnitzegger]

Northeast Wheat Ale (light one, whirlpool\dry\keg hopped with columbus, citra, and galaxy) and NEIPA (Darker one, whirlpool\dry\keg hopped with columbus and el dorado).

 

[mlafnitzegger]

I have over a pound of Azacca and about a pound of El Dorado from last year that I would like to use in my upcoming NEIPA. I also have plenty Citra, Mosaic, Vic Secret, Loral, and Galaxy to pair with. Any suggestions?

Citra \ Vic Secret \ Mosiac. Awesome combo.

 

[TimmyWit]

I have over a pound of Azacca and about a pound of El Dorado from last year that I would like to use in my upcoming NEIPA. I also have plenty Citra, Mosaic, Vic Secret, Loral, and Galaxy to pair with. Any suggestions?

I did a WCIPA with Azacca, Equinot and Vic Secret. The aroma was incredible; super tropical but almost to the point of being one-dimensional and while I was happy with it, I think the flavor could be improved with some Citra and it would also add some complexity to the aroma. I haven't used El Dorado but it looks like another tropical one. I think you'd be good with Citra, Azacca, El Dorado and either Vic Secret or Galaxy.

 

[Pratty]

just a question regarding the dry hopping.

I made a Standard American IPA and planned to add the hops at 48hrs like Ive done with the NEIPA style. The yeast is US05 and I over pitched from a yeast cake and ferment was at high krausen after about 6hrs. I added 4 ounces of CITRA to this 21lts batch at that time.

The yeast has slowed down after 48hrs so Im glad i added it when i did, my Question is , have others added the dry hops that early before?

Ive heard of some adding the hops when they pitch teh yeast before ferment.

 

[pearljam1984]

just a question regarding the dry hopping.

I made a Standard American IPA and planned to add the hops at 48hrs like Ive done with the NEIPA style. The yeast is US05 and I over pitched from a yeast cake and ferment was at high krausen after about 6hrs. I added 4 ounces of CITRA to this 21lts batch at that time.

The yeast has slowed down after 48hrs so Im glad i added it when i did, my Question is , have others added the dry hops that early before?

Ive heard of some adding the hops when they pitch teh yeast before ferment.

I have added them at yeast pitch. I have added them at 48hrs.

I have settled on around the 36hr mark for my first dry Hop addition. Doesn’t seem to be a hard and fast rule on exact timing. As long as fermentation is still going.

 

[Satedbrewer]

Awesome thread, all this info has really helped me dial in proces.

Latest double done with citra, mosaic, and simcoe.

 

[anteater8]

I splashed some sauvignon blanc into a glass of my Galaxy El Dorado version, and I'll be damned it doesn't taste even better. I've been wanting to do a whole batch of white wine NEIPA and I think Galaxy could be key, the flavors worked so well. Nelson would likely be making an appearance too!

 

[grassfeeder]

I splashed some sauvignon blanc into a glass of my Galaxy El Dorado version, and I'll be damned it doesn't taste even better. I've been wanting to do a whole batch of white wine NEIPA and I think Galaxy could be key, the flavors worked so well. Nelson would likely be making an appearance too!

Just make it better than the Modern Times one they've got on Belmont right now. Have you tried Dialed In by Trillium? By far the go-to for inspiration I think.

 

[popquizkid]

I did a 12gallon split batch on Friday. Both bittered slightly with CTZ. One batch has Ella and El Dorado. The other has El Dorado, Eureka, Azacca. 1318 on both. 13oz of dry hops in both.

Had never used Ella in the NEIPA, so should be interesting.

Notched up fermentation to 70 this time to see if any changes are noticeable. TBD

I did one a couple months ago with Vic Secret, Ella, and Exp Stonefruit. That beer was the best IPA I have ever brewed. Just got around to cleaning out the keg yesterday and my whole basement smelled of pineapple / tropical fruits. With the other hops there not sure what Ella brought to the party, but I am keeping it in there that is for sure!

 

[Pratty]

I splashed some sauvignon blanc into a glass of my Galaxy El Dorado version, and I'll be damned it doesn't taste even better. I've been wanting to do a whole batch of white wine NEIPA and I think Galaxy could be key, the flavors worked so well. Nelson would likely be making an appearance too!

If your looking for that Sauvignon blanc flavour you need to get hold of NZ hop variatel, Nelson Sauvin.

https://ychhops.com/varieties/nelson-sauvin

 

[grassfeeder]

If your looking for that Sauvignon blanc flavour you need to get hold of NZ hop variatel, Nelson Sauvin.

https://ychhops.com/varieties/nelson-sauvin

yes, this is well known and goes in addition with. Sauv Blanc is actually an additive to Trilliums.....

 

[stonebrewer]

I think Trillium adds grape must (i.e. juice) not actual wine to Dialed In...and it is one of my favorite of their beers (hard to select a top beer from them...they are all so good!). Cheers!

 

[anteater8]

If your looking for that Sauvignon blanc flavour you need to get hold of NZ hop variatel, Nelson Sauvin.

https://ychhops.com/varieties/nelson-sauvin

Yep I mentioned Nelson in my post, wouldn't do a white wine IPA without it!

I think Trillium adds grape must (i.e. juice) not actual wine to Dialed In...and it is one of my favorite of their beers (hard to select a top beer from them...they are all so good!). Cheers!

Haven't had it personally, but this was my inspiration.

 

[avw0516]

I actually just kicked a batch of this beer using Nelson Sauvin, Amarillo, Ahtanum, and a bit of Mosaic... it was amazing. I was hoping to achieve a kind of "mimosa" IPA, it didn't really turn out with that flavor profile but it was very good.

At first the Nelson was a bit overwhelming - the beer smelled just like white wine but I wasn't getting much else off it. After about a week in the keg the other flavors started to come out and it was fantastic.

 

[grassfeeder]

I think Trillium adds grape must (i.e. juice) not actual wine to Dialed In...and it is one of my favorite of their beers (hard to select a top beer from them...they are all so good!). Cheers!

Correct, it is a non-alcoholic juice added in the middle of fermentation. For a 5-gallon batch how much do you think one should add? 1/2 gallon? More/less?

 

[carlk47]

Awesome thread, all this info has really helped me dial in proces.

Latest double done with citra, mosaic, and simcoe.

View attachment 558982

The color of this is awesome... very thirsty now

 

[stonebrewer]

Correct, it is a non-alcoholic juice added in the middle of fermentation. For a 5-gallon batch how much do you think one should add? 1/2 gallon? More/less?

Great question. I did some research on it when I was thinking about doing a clone of this beer, but never found enough information to make a great decision. There is a recipe on Beeradvocate that uses 48oz of must in a 5.5 gallon batch, so I think you are in the right ballpark. I think I would use up to a gallon to start and then back it down if it was too overpowering. The consensus is to add it in primary after fermentation has come to a near stop. You can buy grape must on Amazon, though it isn't cheap. If you brew this, start a thread and PM me...