New England IPA "Northeast" style IPA

[ca_baracus]

I just hooked up my new cold crash guardian today! Thanks Bobby!

https://www.brewhardware.com/product_p/ccguardianv2.htm

Interesting! Let us know how it works for you.

 

[Northern_Brewer]

I don't think this has been mentioned here before : www.hopsteiner.com/blog/blending-hops-to-match-target-hop-profile/

It's research at Campden BRI funded by Hopsteiner, looking to blend Hopsteiner hops to replicate some of the big name hops. It only had 10 people on the testing panel so you can take their claims of no significant differences with a pinch of salt. Anyway, in summary :

Amarillo late kettle - 5:1 Cascade:Lemondrop
Citra dry hop - 70/30 Calypso/Bravo (40/35/35 Eureka/Calypso/Apollo was tested but was rejected)
Simcoe dry hop - 50/40/10 Eureka/Apollo/Cascade (60/40 Eureka/Calypso rejected)

Looking at their spidergrams, 60/40 Eureka/Apollo looks a pretty close shout for Citra, and I wonder if something like 2:1 Eureka/Chinook might not be even closer. Eureka is the only one of theirs that gives that tropical element, so it has to figure quite highly.

Even if they're not a perfect match for Citra etc, these blends can still make for interesting beer in their own right, and it's certainly less painful paying 2/3 the price of Citra at the hopping rates that are now fashionable!

Something else that came out of their initial research, on Amarillo - hop teas are a lousy way to assess hop flavour, there's a whole load of vegetal flavours that aren't present in beer.

 

[Chief82]

Brewed this recipe two and a half weeks ago using 3oz mosaic, 1oz Simcoe, and 1 oz Amarillo at flameout. Dry hopped on day two with 3oz mosaic, 1 oz Simcoe and a half oz of lemondrop... Sweet Jesus this is some good stuff!

 

[TxBigHops]

Lastest NEIPA. My 1st try a few days ago disappointed me. 1 week bottled now and no diacetyl nor oxygenation. Not a substantial amount of flavor but ill take it. Left is a Pinthouse Pizza DIPA. Right is mine.
[ATTACH

My PM version. For dry hopping 3/4 at day 3 fermentaion and 1/4 keg hops. View attachment 584808View attachment 584809

Hey PM, how did you come up with the Electric Jellyfish recipe? I was in Austin last weekend and stopped in to get a crowler. Haven't had it for a couple of years so looking forward to cracking open that bad boy soon. Have you been to Hi Sign yet? Their Hi-C NEIPA was pretty solid. Especially the aroma which may have been better than the taste.

 

[ThirstyPawsHB]

Hey PM, how did you come up with the Electric Jellyfish recipe? I was in Austin last weekend and stopped in to get a crowler. Haven't had it for a couple of years so looking forward to cracking open that bad boy soon. Have you been to Hi Sign yet? Their Hi-C NEIPA was pretty solid. Especially the aroma which may have been better than the taste.

If you haven't had EJ for a couple years and if the batch is fresh, get ready to be Wow'ed! They've modified the recipe, incorporated lupilin powder and have it down now. Good tasting!

Let me first say this recipe is no Jellyfish and not drinkable right now. It's like hop oil syrup right now. No go, unless you like the enamel removed off your teeth...[emoji39]

Coming up with recipe was a combination of articles, PhP website, best practices, and known targets. I've never used that much Cryo Hops and never in boil so was a 100% experiment anyway. See what happens in a week or so but clearly needs adjusting. No boil hops at all next time. Probably halfing dry hops. More Citra for sure. Also, supposedly theres Calypso which I didnt add.

 

[stickyfinger]

1 gallon of crap at the bottom is normal for a hop bomb beer. don't worry about it.

Sorry for the absence. It has been hectic with life around my house.

I got the beer bottled. I ended up going:
Primary to
Bottling bucket to
Bottle.

I used 'Grolsch' style bottles with the bails. That went quite well.

When I transferred to the bottling bucket, the amount of hops in the bottom of the primary fermenting bucket was crazy. I can imagine there is some sort of work around to this but I am not aware of it yet. I estimate about 5 liters loss total, which I find quite high, but I have no frame of reference so that could be normal.

I bought some drops to carbonate, that was super easy. I may use these more often!

I purged the bottles with some co2 gas I found in a nifty can made for wine drinkers, that was also pretty cool. The filling went smoothly too.

The hop aroma was out of this world! The room really became saturated with the hops from the beer. It should be carbonated up soon and I will be able to try it out. I have an idea what I am going for in terms of flavor so hopefully this puts me in the right direction.

I will be sure to report back with a tasting and glass photo. I am not planning on brewing again until late September, when the temperatures drop back down again. It has been crazy hot in Switzerland, one of the hottest summers in the last 11 years. My normally stable cellar temperature even raised up 3 degrees.


The next time I am going to try using cryo hops to cut down on waste and look into using something to see if I can further reduce waste. I ended up with about 15 usable liters, which translated to roughly 46 33cl bottles of beer. the plan is to split it three ways with my partners.

I also have some money earmarked for gear purchases too. new boil kettles and a conical fermenter.

A big, big thanks to everyone who helped me through this! Onward and upward!

 

[carvetop]

With much talk surrounding O2 ingress at various stages of the fermentation process, I thought I’d share my simple setup which drastically reduces the odds of problems due to oxidation. It works very well for all styles and particularly well for NEIPAs.

Not groundbreaking but worth mentioning... I ferment in a keg. I have 5 and 10 gallon cornies that I use depending on batch size. Most of us have extra kegs available to use for this purpose and as Andy told Red, “if you’ve come this far, maybe you’re willing to come a little further.” The kegs are outfitted with floating dip tubes from Clear Beer Draught System. Leaving about 0.5 gallons in headspace, primary is initiated with a lid modified to fit a blowoff tube (photo attached).

After blowoff subsides and the krausen begins to fall (usually after day 3 or 4 with 1318), the beer is dry-hopped and fitted with a standard lid, purged with CO2 and a blowoff is attached to a gas QD (photo attached). The beer then finishes out primary for as long as needed and is then put directly in the kegerator to both cold crash and carb for at least a week. No transfer to a serving keg is necessary with this setup and this particular style.

It’s simple and doesn’t require much fuss at all. And the beer comes out tasting very good!

 

[Burndog]

great recipe... Only thing I notice is the "head" does not last... Been sitting on 12psi for the past couple weeks and produces a full head on each pour but quickly diminishes.

Anyone else seeing this?

 

[tld6008]

great recipe... Only thing I notice is the "head" does not last... Been sitting on 12psi for the past couple weeks and produces a full head on each pour but quickly diminishes.

Anyone else seeing this?

Depends on how quick your quickly is. Mine is mostly gone after drinking 2/3rds of the pint so maybe 3-4 minutes? No proven idea how to extend it.

 

[Hannabrew]

20 minutes rest at 164-167 should help. Also check your pH...if it's too low that will kill head

 

[Sbe2]

I have been adding Carahell lately which has improved head retention.

 

[tld6008]

I have been adding Carahell lately which has improved head retention.

How much?

 

[Burndog]

20 minutes rest at 164-167 should help. Also check your pH...if it's too low that will kill head

I'll have to get a PH Meter but this is the first beer I have noticed the head leaves so fast.

I did substitute Carapils in place of flaked Barley but that should not have effected
head retention...

 

[Hannabrew]

I have noticed carapils to be foam negative.

Also that doesn't look too bad for 5 minutes post pour

 

[Sbe2]

How much?

Looking at my recipe I did 2-row (53.8), Munich(38.5), Carahell(7.7).

Right after the first pour

5 minutes later

 

[KrunkMasterKyle]

I add whirlfloc to all my brews. Head retention has improved for me.

 

[braindead]

has anyone had this issue, when pulled from the keg the beer looks slightly oxidised, but then after 10 mins changes to a brighter orange?

 

[ttuato]

great recipe... Only thing I notice is the "head" does not last... Been sitting on 12psi for the past couple weeks and produces a full head on each pour but quickly diminishes.

Anyone else seeing this?

Drop the flaked oats. No need for it as far as body with the flaked wheat/barley. I did that a while ago and havent looked back. Foam/head similar to yours before. Now it is small bubbles, firm head with peaks at first pour, then at least one finger worth of foam lingers for 20min+, great lacing too.

Additionally if you study up on oxidation in these beers there appears to be a casual link of faster oxidation with use of flaked oats vs w/o.

 

[ttuato]

has anyone had this issue, when pulled from the keg the beer looks slightly oxidised, but then after 10 mins changes to a brighter orange?

It is oxidizing in the draft lines, just dump the first couple ounces on first pour of the day. Happens to me too, just small change in pouring process cured it.

 

[milldoggy]

It is oxidizing in the draft lines, just dump the first couple ounces on first pour of the day. Happens to me too, just small change in pouring process cured it.

Except when you lines hold 14oz, hurts to dump

 

[Staylow]

Why are your lines so long?

 

[milldoggy]

Why are your lines so long?

Basement kegerator, taps in dining room, 27ft of 1/4" barrier tubing.

 

[Hannabrew]

Replace with these

http://www.brewhardware.com/ProductDetails.asp?ProductCode=kegtubing316bevseal

 

[milldoggy]

Replace with these

http://www.brewhardware.com/ProductDetails.asp?ProductCode=kegtubing316bevseal

Yup that is what I use, just 1/4 and eaton brand. Take two to three weeks to really notice the oxidation, I try to work the taps more often than that. Also the right temp range on the glycol helps,. Was using larger swings and it accelerated thebprocess and lost carb faster.

 

[Braufessor]

I'll have to get a PH Meter but this is the first beer I have noticed the head leaves so fast.

I did substitute Carapils in place of flaked Barley but that should not have effected
head retention...

The reason for the bubbles on the left is because the glass is dirty (maybe not something you can see, but it has dust or soap or something). When bubbles accumulate on the sides it is because the glass needed to be cleaned/rinsed better. That might also play a role in the head retention.

 

[stickyfinger]

The reason for the bubbles on the left is because the glass is dirty (maybe not something you can see, but it has dust or soap or something). When bubbles accumulate on the sides it is because the glass needed to be cleaned/rinsed better. That might also play a role in the head retention.

i agree. that glass is NOT clean.

 

[Burndog]

It's NOT a dirty glass or soapy. IT's a weak head, I'll figure out how to sort it on the next batch...

 

[murphyslaw]

Have you tried rinsing the glass just to be sure? I get those bubbles on the side if I use a glass right out of the dishwasher if I don't rinse it with water first. Dirt and soap are the only things I know of that would make bubbles on the side of the glass. Little nucleation sites.

https://lifehacker.com/how-to-quickly-tell-if-your-beer-glass-is-really-clean-1798734099

 

[braindead]

Whats everyone preferred method of carving for a kegged neipa

 

[ThirstyPawsHB]

The dream is not dead yet! Awaiting attachment. Had a good chat with a Pinthouse Pizza brewer about their technique. Planning the inaugural brew...