New England IPA "Northeast" style IPA

[Sbe2]

Cool, i only used Apollo in a Heady Topper clone attempt. What can i expect from this hop? I don't really know it but i do have it in my freezer

For me a jacked up Simcoe, more dank with some grapefruit. If I remember the hops I used were like 18% AA.

 

[KrunkMasterKyle]

Yep I mentioned Nelson in my post, wouldn't do a white wine IPA without it!
Haven't had it personally, but this was my inspiration.

Read this today reminded me of the dialed in convo a few pages back - http://scottjanish.com/concentrated-vineyard-style-ne-dipa/

 

[ThirstyPawsHB]

6 weeks on and still drinkable, no wierd off flavors. Happy!

 

[jakturner]

Cool, i only used Apollo in a Heady Topper clone attempt. What can i expect from this hop? I don't really know it but i do have it in my freezer

Yep I second Apollo as a dank addition, used it in a swish clone that turned out well.

 

[luizffgarcia]

this is an interesting read...

https://www.themadfermentationist.com/2018/02/sapwood-cellars-cheater-hops-ne-dipa.html

Info diastatic power in dry hops leading to VDKs and also usage of "cheater hops" in the hopstand

Nice article, the diastatic power in big dry hops is something that got me worried, i always wondered if this contributes negatively to my NEIPAs taste, it does smell awesome but i think there is room for improvement in the taste.

I dryhop at 20c temperature, i will try to keep the beer in the swamp cooler at 15c for the next dryhop as this seem to prevent unhealthy fermentation from those hop enzymes.

 

[SailorJerry]

I brewed a NEIPA about two and a half weeks ago:
**Stats off the top of my head, don't quote me on any of it
Mashed at 153 for 60 min
7#ish 2row
5#ish Golden Promise
1# flaked wheat

30 min boil
No hops until whirlpool
1.5 oz simcoe, 2 oz amarillo, 1 oz galaxy

Same on the dry hop 2 days into fermentation.

Turned out fantastic again, as this is the 2nd time I've brewed it. Moving from a 60 min boil to a 30 min boil didn't sacrifice anything when it came to taste, look of the beer, or aroma. It's a hit. I'll probably start moving the 2 row up a bit to up the OG.

And, to note, we actually didn't weigh anything out as we didn't have a scale. These are estimates - not typically what we do when we brew, but it was on a whim, and it was stupid cold outside, and we didn't want to be running all over hell to get stuff just to measure out. OG came in somewhere in the 1.053-1.058 I think.

 

[marjen]

Perfect day for my Stormy Weather Pale Ale! 6.2% Ekuanot and Mosaic. Have my first NE IPA Milkshake in the fermenter. Interested to see how its going to come out. Then a Trillium Melcher Street clone on deck.

 

[Sbe2]

Perfect day for my Stormy Weather Pale Ale! 6.2% Ekuanot and Mosaic. Have my first NE IPA Milkshake in the fermenter. Interested to see how its going to come out. Then a Trillium Melcher Street clone on deck.

Do u get any green pepper from Ekuanot?

I am looking to get a pound of a hop I have not tried yet. Leaning towards Enigma but @ $30 a lb idk..

 

[marjen]

No only ever gotten citrus flavors out of ekuanot

 

[Tarpon87]

Do u get any green pepper from Ekuanot?

I am looking to get a pound of a hop I have not tried yet. Leaning towards Enigma but @ $30 a lb idk..

FWIW I did a simple pale ale with only Enigma hops because I never used them before. It was pretty good but I do get some green pepper with it. Mostly non-specific citrus and occasionally a hint of green pepper.

 

[jakturner]

Do u get any green pepper from Ekuanot?

I am looking to get a pound of a hop I have not tried yet. Leaning towards Enigma but @ $30 a lb idk..

It’s not really a green pepper taste to me, more of a general “green” flavor if that makes sense. Like sticking your head in a bag of hops, a fresh, raw hoppy and slightly earthy smell. But it also has plenty of citrus and generic tropical fruit and slight dank. It is very pungent and can dominate a beer so I usually keep it around 1/3 of the hop bill. One of the best beers I made was Columbus/equinox at FO/WP and Citra/equinox dry hop.

 

[hezagenius]

@luizffgarcia

Another +1 for Apollo if you want dank. When you throw it in at high temps, you practically get a contact high if you stick your head over the kettle. I also pick up some dank from the combo of Citra and Mosaic, almost a grapefruit quality with that dank aftertaste. I did a Swish clone with Apollo, Citra, Mosaic and Simcoe and was told it tasted like liquid MJ. Best compliment ever as far as I'm concerned.

Strata is also a good hop for dank. I did a beer with Strata and Citra and it was fruity and dank. I loved it.

 

[hezagenius]

@SailorJerry

A fellow western metro-er! Do you get your supplies from BC or are you buying and milling yourself?

 

[SailorJerry]

@SailorJerry

A fellow western metro-er! Do you get your supplies from BC or are you buying and milling yourself?

I should update my location, I'm now up in north central Iowa, and order most of my stuff through farmhousebrewingsupply or morebeer. Hops come from Yakima Valley with their sales, for the most part. I've had great luck with all of it, partially because I'm not overly knowledgable about seeing the difference between a good mill and a bad mill. I can tell you that my gravity readings have been pretty close to spot on with what Beersmith kicks out, so I have no complaints.

BC is awesome though, used to frequent it often when I lived down there. In fact, I was down there around Christmas and picked up some ingredients and beers! I wish I had more access to Confluence's stuff up here...

 

[hezagenius]

I double mill my grain at BC but I've been reading that too fine a crush could lead to increased tannin extraction. I'm just trying to chase down some off-flavors I'm picking up in some of my beers. I may try an online order of grain just to see if that makes any difference.

 

[jpb2716]

I double mill my grain at BC but I've been reading that too fine a crush could lead to increased tannin extraction. I'm just trying to chase down some off-flavors I'm picking up in some of my beers. I may try an online order of grain just to see if that makes any difference.

I BIAB and crush the crap out of my grain. Seriously, it's almost powder. I have no issues with extracting excess tannins. I'd look at your mash pH if you are getting tannic flavors in your finished beer.

 

[stickyfinger]

It’s not really a green pepper taste to me, more of a general “green” flavor if that makes sense. Like sticking your head in a bag of hops, a fresh, raw hoppy and slightly earthy smell. But it also has plenty of citrus and generic tropical fruit and slight dank. It is very pungent and can dominate a beer so I usually keep it around 1/3 of the hop bill. One of the best beers I made was Columbus/equinox at FO/WP and Citra/equinox dry hop.

i used Ekuanot in a hopstanded pils. imho it worked perfectly. tastes very noble to me, very continental. i could maybe see a bit of green pepper. it’s more celery-like in my Pils, in a good way.

 

[cheesebach]

FWIW I did a simple pale ale with only Enigma hops because I never used them before. It was pretty good but I do get some green pepper with it. Mostly non-specific citrus and occasionally a hint of green pepper.

So enigma can do the green pepper thing too, like ekuanot? I already get them confused just because they both start with “E”. Have a half pound of enigma on the way and was trying to decide how best to use it with citra and possibly either mosaic or Vic secret.

 

[hezagenius]

I BIAB and crush the crap out of my grain. Seriously, it's almost powder. I have no issues with extracting excess tannins. I'd look at your mash pH if you are getting tannic flavors in your finished beer.

I'm around 5.3-5.4 so I think I'm in the appropriate range. My first guess is something with the hops or yeast or the combination of them. It's somewhat like hop burn but it never really fades with time. I'm going to try a different yeast to see if the flavor is still there. I'm also going to try just pitching the yeast with no starter. Maybe I'm overpitching?

 

[stickyfinger]

seems like some dryhops create more astringency than others.

 

[jakturner]

I tried a little experiment recently where fermented in a keg and served it right from the same keg with a floating dip tube. I normally jump it to a fresh keg usually with keg hops or Cryo Hops. This was one single dry hop on day 3. I thought it was a bust because most of these beers I make are ready to drink after 1 week in the fridge, this one took 2 weeks to drop the hop burn and come into its own. It’s delicious now 2.5 weeks later. I definitely plan to keep experimenting with this as it was crazy easy to do and it was never exposed to o2 from a transfer.
A couple side notes that might have contributed to needing a longer conditioning time.
I have never used this hop combo before, mosaic, simcoe, equinox. 1:1:1
I left town while it was fermenting and the the temp fell down to 59 degree some time in the first 3 days and it had slowed to a crawl till I warmed it back up.

One last thing, in the 30 seconds it took the take a picture of this in the sun it got a little light struck with a slight skunky aroma. Crazy. Definitely drink your NEIPAs in the shade this summer!

 

[VT_jlee]

My latest take on this recipe is a session NEIPA, and it came out really good so I thought I'd share (this was a double batch so I'm going to post percentages):

70% Pils
16% white wheat malt
12% flaked oats
2% acid malt

Water profile:
Ca+2 Mg+2 Na+ Cl- SO4-2 mash pH
117.5 6.8 33.9 156.4 100.3 5.48

OG: 1.047
FG: 1.011
ABV: 4.7%

Kettle hops:
Apollo to 20 ibu
2oz each Mosaic/Simcoe at flame out for a 10 minute stand

Dry hop:
2oz each Mosaic/Simcoe @ 48 hrs into fermentation
5 vanilla beans split, cored and chopped, soaked in vodka for 4 days

Keg hop:
1oz each Mosaic/Simcoe cryo hops

Really close to what I was hoping for an a sessionable NEIPA... delcious and something you can have several of in a sitting very easily. I pulled back on my normal hopping schedule a bit so I wouldn't overwhelm the smaller malt base, and I added the vanilla tincture with the dry hops to help add a perception of sweetness and body to the beer while using less fermentables. After a week in the keg it all really came together.

Obligatory glamour shot

 

[jakturner]

My latest take on this recipe is a session NEIPA, and it came out really good so I thought I'd share (this was a double batch so I'm going to post percentages):

70% Pils
16% white wheat malt
12% flaked oats
2% acid malt

Water profile:
Ca+2 Mg+2 Na+ Cl- SO4-2 mash pH
117.5 6.8 33.9 156.4 100.3 5.48

OG: 1.047
FG: 1.011
ABV: 4.7%

Kettle hops:
Apollo to 20 ibu
2oz each Mosaic/Simcoe at flame out for a 10 minute stand

Dry hop:
2oz each Mosaic/Simcoe @ 48 hrs into fermentation
5 vanilla beans split, cored and chopped, soaked in vodka for 4 days

Keg hop:
1oz each Mosaic/Simcoe cryo hops

Really close to what I was hoping for an a sessionable NEIPA... delcious and something you can have several of in a sitting very easily. I pulled back on my normal hopping schedule a bit so I wouldn't overwhelm the smaller malt base, and I added the vanilla tincture with the dry hops to help add a perception of sweetness and body to the beer while using less fermentables. After a week in the keg it all really came together.

Obligatory glamour shot

Did you add the 5 vanilla beans with the tincture or just the vodka? 5 is a lot, I usually use 1-2 but that’s added directly to the beer.

 

[Beerdrinker85]

Did anyone brew a NEIPA with Eureka! hops? Got 1lb in the freezer that I wanna try in whirlpool and dry hop. Any thought on this Simcoe on steroid ? The brulosophy Hop Chronicles describe aroma and flavor:
-Citrus
-Resinous
-Tropical fruit

Gonna brew this next week with Azacca and Galaxy.

 

[marjen]

SO just curious how many people are BIABing their NE IPAs? And if you do how long grain to glass?

 

[MMJfan]

SO just curious how many people are BIABing their NE IPAs? And if you do how long grain to glass?

I do BIAB. Since I dry hop much earlier than I do with traditional style IPA's (I'm dry hopping around day 4 of fermentation) I'm usually bottling around 8-9 days after racking it to the fermentor. From there, I usually give it about a week after bottling to carb up and condition before it's ready to drink. So for me it's somewhere between 16-20 days from grain to glass.

 

[pshankstar]

I also BIAB and when I did this I transferred to the serving keg on day 12 or 14. I can’t recall and don’t have my notes handy.

It was carbonated in 48 hours after kegging, but giving it another week in the keg too way the harshness it seemed to have I think from all the hops.

 

[stickyfinger]

Did anyone brew a NEIPA with Eureka! hops? Got 1lb in the freezer that I wanna try in whirlpool and dry hop. Any thought on this Simcoe on steroid ? The brulosophy Hop Chronicles describe aroma and flavor:
-Citrus
-Resinous
-Tropical fruit

Gonna brew this next week with Azacca and Galaxy.

Eureka! to me is the essence of piney mango. It is a very intense hop. I’d use it as an accent hop with others. For 6oz addition, I’d try 1-2 of it as Eureka! to start.

 

[stickyfinger]

Eureka! to me is the essence of piney mango. It is a very intense hop. I’d use it as an accent hop with others. For 6oz addition, I’d try 1-2 of it as Eureka! to start.

I like 1 oz denali, 1 oz Eureka and 4 oz of stuff you know you like - galaxy, citra, mosaic

 

[RTHP99]

For those of you doing closed transfers, what are you using(if anything) for filters to avoid clogging? After reading about clogging issues, I'm hesitant to attempt a closed transfer, but would really like to with this beer