New England IPA "Northeast" style IPA

[TimmyWit]

This was a split batch with Omega's Voss and Hornindal strains. I pitched a NE IPA on top of those cakes this past Saturday and hope to have results in a few days.

Following up on this. Here is a 7% abv that was brewed last Saturday. 17 hours in and it was down to 1.020 from 1.065 so that is when the dry hops went in. I'm using that CBDS with the filter on. I did get a few floaties in the glass but it has been crashing less than 24 hours so hopefully that will clear up. Other than that, it's drinking great less than 5 day's post pitch! Both of these Kveik strains add another element in aroma as well as round it out with a slightly tart finish. I was nervous about crashing this thing so early so I did a diacetyl test 72 hours in and all was well.

 

[stickyfinger]

Following up on this. Here is a 7% abv that was brewed last Saturday. 17 hours in and it was down to 1.020 from 1.065 so that is when the dry hops went in. I'm using that CBDS with the filter on. I did get a few floaties in the glass but it has been crashing less than 24 hours so hopefully that will clear up. Other than that, it's drinking great less than 5 day's post pitch! Both of these Kveik strains add another element in aroma as well as round it out with a slightly tart finish. I was nervous about crashing this thing so early so I did a diacetyl test 72 hours in and all was well.
View attachment 565858

Wow! I'm shocked there weren't any diacetyl precursors! Those strains must be low producers, congratulations! Might have to give them a try again. I'm not a fan of the tartness idea, but it might good to try again. Maybe the hot temps oxidize the precursors faster?

 

[TimmyWit]

Wow! I'm shocked there weren't any diacetyl precursors! Those strains must be low producers, congratulations! Might have to give them a try again. I'm not a fan of the tartness idea, but it might good to try again. Maybe the hot temps oxidize the precursors faster?

I refrained from checking the gravity again until I pulled a sample for the diacetyl test since I had the hops floating with the dip tube. But that spunding valve seemed to be completely quiet 30 hours in. I started off at 90F ambient but after things slowed down, I bumped it up to 100F although I don't think it ever got past 96. I guess if they can ferment out a batch in a day, 2 more days to clean everything up is no problem for these monsters. I gave it an extra day just in case so they started crashing on day 4.

I have noted problems in the past with my NE's requiring lengthy conditioning. After watching that Tonsmeire video last month, I decided to give whirlfloc a try. I think that in combination with pulling from the top have solved my problems. I think I just had too much "stuff" in suspension. I also used some restraint with the dry hop addition this time.

 

[fragged]

This is somebody else's pic but this is the way I had it originally and was having an issue with it sucking co2. I then changed it so that little ring only goes through one of the holes (there is another hole you can't see on the other side) and that forces the dip tube into the beer a bit more and haven't had an issue. View attachment 565807

Perfect timing, I was just looking at a diy solution exactly like the more beer version. Stainless floats are cheap on Amazon, so one of those, a bit of line and a cut dip tube is all I figured is needed.

Couple questions about the more beer version if someone could help:

1) What's the approximate diameter of the float ball?

2) Are they using a larger piece of tube at the float ball end? All the pictures I see look like 3/8 OD, where as I believe a standard corny tube is 5/16 OD.

 

[KrunkMasterKyle]

Perfect timing, I was just looking at a diy solution exactly like the more beer version. Stainless floats are cheap on Amazon, so one of those, a bit of line and a cut dip tube is all I figured is needed.

Couple questions about the more beer version if someone could help:

1) What's the approximate diameter of the float ball?

2) Are they using a larger piece of tube at the float ball end? All the pictures I see look like 3/8 OD, where as I believe a standard corny tube is 5/16 OD.

Check out this link http://think.gusius.com/diy-keg-floating-dip-tube/

It's a DIY floating dip tube instructable.

 

[fragged]

Check out this link http://think.gusius.com/diy-keg-floating-dip-tube/

It's a DIY floating dip tube instructable.

Thank you! That's a great write up I hadn't seen. I was looking at that style of float but couldn't work out how to retain it so I went to the more beer style, really like the solution presented there though as it incorporates a filter and a weight.

 

[Tarpon87]

Recently tried my hand at a "milkshake" version, using Braufessors recipe as a base, I added 12oz lactose in the last 10min of boil. Fermented with 1318 at 65f for the first 3 days, 68f for the next 6 days, and finished at 71 for the final 3 days. dry hopped about 36hrs into it. Day 7 added 4lb frozen mango chunks, 1 vanilla bean split, scraped, chopped and soaked in 2oz vodka and a second dry hop charge. The mango definitely kicked off a second fermentation (all fermentation was done 1 vessel, I didn't transfer) day 12 I close transferred to keg. let it carb for a week or so at serving pressure, pull the first pint, and it is remarkably clear for using no fining agents. I have made 5 previous NEIPA using Brau's recipe as a guide and they have all came out looking like what you expect from the style. Did the second fermentation act to clear the beer? Lactose, mango, and vanilla are really the only changes I made to my normal NEIPA process. Any ideas?

 

[Br3w4u]

Recently tried my hand at a "milkshake" version, using Braufessors recipe as a base, I added 12oz lactose in the last 10min of boil. Fermented with 1318 at 65f for the first 3 days, 68f for the next 6 days, and finished at 71 for the final 3 days. dry hopped about 36hrs into it. Day 7 added 4lb frozen mango chunks, 1 vanilla bean split, scraped, chopped and soaked in 2oz vodka and a second dry hop charge. The mango definitely kicked off a second fermentation (all fermentation was done 1 vessel, I didn't transfer) day 12 I close transferred to keg. let it carb for a week or so at serving pressure, pull the first pint, and it is remarkably clear for using no fining agents. I have made 5 previous NEIPA using Brau's recipe as a guide and they have all came out looking like what you expect from the style. Did the second fermentation act to clear the beer? Lactose, mango, and vanilla are really the only changes I made to my normal NEIPA process. Any ideas?

I made Michael Tonsmeire’s mango milkshake IPA from the mad fermentationist website. It was really good. Similar to what you did but I used 2 lbs of frozen mango and just split the vanilla bean in half and tossed it in with the mangoes. Mine did not come out clear but it wasn’t as hazy as when I used Brau’s recipe. I personally prefer Brau’s recipe but my wife prefers Tonsmeire’s. I am just guessing but maybe the lactose could cause some of the haze promoting particles to drop out.

 

[Br3w4u]

The last time I made Bruafessor’s recipe I used el dorado, citra, and mosaic. I liked it a lot but my wife said it was too bitter and grassy. I thought it was dank and fruity and delicious but whatever. I will be brewing it again this weekend with Azacca, comet, and Vinnie special for whirlpool and dry hops. I was thinking of throwing in an ounce of motueka and an ounce of Azacca around 15 min. I will be using Imperial yeast dry hop. I am also thinking of adding maybe 4 oz. of c20 to make it a little sweeter for SWMBO. Does anyone have any thoughts on this?

 

[stickyfinger]

The last time I made Bruafessor’s recipe I used el dorado, citra, and mosaic. I liked it a lot but my wife said it was too bitter and grassy. I thought it was dank and fruity and delicious but whatever. I will be brewing it again this weekend with Azacca, comet, and Vinnie special for whirlpool and dry hops. I was thinking of throwing in an ounce of motueka and an ounce of Azacca around 15 min. I will be using Imperial yeast dry hop. I am also thinking of adding maybe 4 oz. of c20 to make it a little sweeter for SWMBO. Does anyone have any thoughts on this?

you could try some denali and eureka, super pineapple and mango. she might like that better. i assume you’ve reduced bitterness to all but the contribution from hopstand and dryhop portion already? what was your OG? She might like a bigger version of the style better. try 1.070 with 5% C10-20 or honey malt.

 

[braindead]

My neipa is murky and looks oxidised from keg then turns beautiful orange after about 5 mins after pouring.
Weird?
Any ideas why

 

[stickyfinger]

My neipa is murky and looks oxidised from keg then turns beautiful orange after about 5 mins after pouring.
Weird?
Any ideas why

you must have a ton of hop solids in the beer that settles out and makes it look a little more orange in such a short time?

 

[Br3w4u]

you could try some denali and eureka, super pineapple and mango. she might like that better. i assume you’ve reduced bitterness to all but the contribution from hopstand and dryhop portion already? what was your OG? She might like a bigger version of the style better. try 1.070 with 5% C10-20 or honey malt.

OG was 1.060 with 4 oz. honey malt and estimated 50 IBU from the boil. I estimate about 40 IBU with 1 oz. motueka 1 oz. Azacca at 15 min.

 

[stickyfinger]

OG was 1.060 with 4 oz. honey malt and estimated 50 IBU from the boil. I estimate about 40 IBU with 1 oz. motueka 1 oz. Azacca at 15 min.

i've found for my tastes that when i make one of these at or below 1.060, it takes awhile for the beer to start tasting round. It just can't sustain the huge hop load and not come off kind of astringent. if you start getting it into the 1.070 and above range, it tastes better sooner, often tasting amazing right after carbonation. that's my experience anyway.

no harm in throwing in some more honey malt. you might also try dissolving some lactose in boiling water and and that to your keg and then purge the head space. it might be a way to see if she just needs more sweetness without having to rebrew over and over. i just made a "session" neipa with 8 oz lactose in the boil, and i am excited to see if it gives me the fullness that higher OG beers have without the higher ABV.

 

[Br3w4u]

i've found for my tastes that when i make one of these at or below 1.060, it takes awhile for the beer to start tasting round. It just can't sustain the huge hop load and not come off kind of astringent. if you start getting it into the 1.070 and above range, it tastes better sooner, often tasting amazing right after carbonation. that's my experience anyway.

no harm in throwing in some more honey malt. you might also try dissolving some lactose in boiling water and and that to your keg and then purge the head space. it might be a way to see if she just needs more sweetness without having to rebrew over and over. i just made a "session" neipa with 8 oz lactose in the boil, and i am excited to see if it gives me the fullness that higher OG beers have without the higher ABV.

Ok thanks. Stronger beer never hurts right? I will try upping the grain bill and adding more honey malt.

 

[stickyfinger]

Ok thanks. Stronger beer never hurts right? I will try upping the grain bill and adding more honey malt.

you can try to counteract the higher ABV (if that is something you are interested in doing) by using a higher mash temp as long as you are doing a mashout to seal

 

[Br3w4u]

I am going with....
6# 2 row
6# marris otter
1# flaked wheat
1# flaked oats
8oz. Honey malt
Mashing around 154 for 60 min.
Brewers friend says 1.073 OG and 1.018 FG
1 oz. Azacca and 1 oz. motueka at 15 min
2 oz. Azacca, 2 oz. comet, 2 oz. Vinnie special in the whirlpool at 180 degrees for 30 min.
1 oz. Azacca, 1 oz. comet, 1 oz. vinnie on day 3 dry hop and then again on day 10 and then keg on day 14.

 

[ttuato]

Here is one for you to try - maybe best yet for me.

Malt bill similar or exact to @Braufessor recommendation - do NOT skip the honey malt. (Mine is 45% Golden Promise, 45% Pilsner, 5% Honey Malt, 5% Carafoam (not carapils) - best foam & lacing every had. Mouthfeel is same)

Bittering target 30-35IBUs 60min boil

One whirlpool at 160* for 30min - 6oz Citra

Split fermentation into corny kegs - 3gal ea:
A: yeast wyeast 1272 - 66degrees - 4oz Galaxy 48hrs into ferm, then Spund
B: yeast Imperial Organic A20 Citrus (Trois) - 66degrees - 4oz Galaxy 48hrs into ferm, then Spund

Transfer to serving keg at day 5, move kegs to room temp for one week.

Chill for few days, serve then blend 50:50 in a glass....

Here it is three weeks from brew day.

 

[Beerdrinker85]

Went with full golden promise for the first time, had 1lb of unopened Eureka! for like 6 months in the freezer... needed to try this instead of simcoe...

Will post result in 2 weeks.

Cheers

This beer is great, very peachy, more peach, mango, citrus. I left a wide open glass for 2 days in the fridge and the aroma is still overwhelming... It took 3-4 days to turn grey (oxidized)... Really impressed about this hops trio!
Cheers

 

[Br3w4u]

I have never used Azacca before this brew but I think it should be renamed cat pee. Never used Vinnie special before either but it smells the same as comet and tastes like pineapple. Looking forward to how this mix turns out.

 

[Northern_Brewer]

If you're looking for help naming your new juice bomb : http://backuppint.com/ne-ipa-name-generator/

Seems to come up with either oddly mundane or overly long-winded names for me, the best I've had so far are Citra Cashola and Galaxy Moves Pants, which means something rather different in British English...

 

[Br3w4u]

If you're looking for help naming your new juice bomb : http://backuppint.com/ne-ipa-name-generator/

Seems to come up with either oddly mundane or overly long-winded names for me, the best I've had so far are Citra Cashola and Galaxy Moves Pants, which means something rather different in British English...

Why are there so many names that include the word money or bling? Is that common with NEIPA names? I like Simcoe Sally. I also came up with “imperial and another dies machine” WTF?

 

[Northern_Brewer]

Why are there so many names that include the word money or bling? Is that common with NEIPA names? I like Simcoe Sally. I also came up with “imperial and another dies machine” WTF?

I think it's a gentle poke at breweries jumping on the NEIPA bandwagon for commercial reasons, regardless of whether they're any good at brewing them.

I guess "another dies" is a reference to Job 21:25 "another dies with a bitter soul, Never even tasting anything good".

I think it's fair to say they're a bit cynical about the whole thing...

 

[Andre3000]

Why?

This NEIPA craze is nothing but good for the beer industry. I know a handful of people who didn't drink beer before trying NEIPAs and now they routinely drink them and are also branching out into other types as well.

 

[ScrewyBrewer]

I've had very positive feedback from people drinking my NEIPA. Last weekend I brewed the 50th gallon of the same recipe. There is a lot of interest in the style probably due to the act it tastes really good and doesn't have overpowering bitterness.

 

[Genuine]

Why?

This NEIPA craze is nothing but good for the beer industry. I know a handful of people who didn't drink beer before trying NEIPAs and now they routinely drink them and are also branching out into other types as well.

This is true. My Molsen Ice loving father over the past year has had more Tree House beers than Molsen. Before, Yuengling used to be too much for him but Julius is now his favorite.

 

[ThirstyPawsHB]

Went with full golden promise for the first time, had 1lb of unopened Eureka! for like 6 months in the freezer... needed to try this instead of simcoe...
Just made the dry hop when the beer was at 1.025 (3 days of fermentation)

Will post result in 2 weeks.

Cheers

How the flocc do you get 79% efficiencies?

 

[Beerdrinker85]

I'm always having between 77-83% efficiencies with my Grainfather. Always 45-60min mash and sometime 45min with a 10 min mashout @168.

 

[ThirstyPawsHB]

Nice! I get about 65% and 55% with RISs.

 

[Northern_Brewer]

How the flocc do you get 79% efficiencies?

Brewhouse efficiencies in the 80's seem pretty standard for Grainfather type systems, unless you're asking how come it's so low? You should be able to get 70% for most normal beers - if you're doing BIAB then look at getting a finer crush.