New England IPA "Northeast" style IPA

[Redtab78]

the tricky part is waiting the 6 days or so after to get the taste lol

 

[TxBigHops]

the tricky part is waiting the 6 days or so after to get the taste lol

Yeah, already up to 9 psi. Bled a little off and the aroma was heavenly! I'll likely pull off a sample to check gravity in about 3-4 days.

 

[thehaze]

I have a rather odd question for those of you which pay attention to recipes and water profiles:

Have any of you sensed/tasted an elevated chalkiness/astringency/maybe sour-bitter flavours in beers, where Ca and Chloride levels were higher than 100-110 ppm? I seem to experience a bit of it when Ca levels are high... Is there a correlation? Have any of you paid attention to this detail?

 

[SRJHops]

1.) Hop bill:
I use 25oz into 7.5gal batch into fermenter.
1oz Boil
8oz whirlpool
8oz biotrans dryhop @ 72hrs
8oz aroma dryhop (after cold crash), day 10

For the aroma dryhop, I split the finished beer between two kegs, each contains 4oz of different hops. Accounting for losses, I usually end up with 6-6.5gal of drinkable beer. When pouring the beer, the aroma is detectable across the room. Flavor: my buddies and I used to think Treehouse made the best beer....

2.) Ferm temp - depends on yeast
Conan - 63 thru day 4 then ramp up to a couple of degrees each day to get to 70 before crashing
1272 - 65 thru day 4 then ramp up to a couple of degrees each day to get to 72 before crashing

Thanks ttuato! 25 ounces of hops for a 7.5 gallon batch is certainly in line with 20 ounces for my 6 gallon batch. I'm also going to try ramping up to 72 degrees after four days at 65.

Taste is subjective, of course, but I always wonder if some of the folks who are using comparatively little hops have tasted the huge NEIPA juice bombs. I mean, that recipe I posted from Zymurgy had 4 ounces of hops total! There's just no way that results in a juicy NEIPA.

I've never had Treehouse beers, but in my neck of the woods (Minneapolis), we have some awesome NEIPA's from Toppling Goliath (Iowa), Drekker Brewing (North Dakota) BlackStack Brewing (Minneapolis), Fair State Brewing (Minneapolis), Barrel Theory (St. Paul) and Lupulin Brewing (Big Lake, Minnesota).

 

[ThirstyPawsHB]

1st Fermentasaurous/new chest freezer cold crash NEIPA. Calling it a MAJOR success over my numerous other attempts. No diacetyl/oxidized/harsh bitter taste! Kind a proof-of concept brew more then a true finished product but ultra excited to just work on recipes now...

 

[Eric Tepe]

I would like to thank everyone who has contributed to this thread. It taught me a lot about this style and how to do a good job brewing it. This is the result is quite delicious. Here is the recipe.
9 lb Briess 2 row
1 lb Honey malt
2 lb White wheat malt
0.5 lb lactose
Imperial Juice yeast
1 oz Nuggett (12.1aa) 60 min
1.5 oz each (when wort is cooled to 170 through chilling) Citra, Azecca, Idaho 7, and Vic Secret
1 oz each of Citra, Azecca, Idaho 7, and Vic Secret at 3 days during full kreusen
1/2 oz each Citra, Azecca, Idaho 7, and Vic Secret at day 14
Kegged and allowed to crash in the keg. There was no water adjustment as my county in KY uses Cincinnati water and it's pretty good.

 

[TxBigHops]

Thanks ttuato! 25 ounces of hops for a 7.5 gallon batch is certainly in line with 20 ounces for my 6 gallon batch. I'm also going to try ramping up to 72 degrees after four days at 65.

Taste is subjective, of course, but I always wonder if some of the folks who are using comparatively little hops have tasted the huge NEIPA juice bombs. I mean, that recipe I posted from Zymurgy had 4 ounces of hops total! There's just no way that results in a juicy NEIPA.

I've never had Treehouse beers, but in my neck of the woods (Minneapolis), we have some awesome NEIPA's from Toppling Goliath (Iowa), Drekker Brewing (North Dakota) BlackStack Brewing (Minneapolis), Fair State Brewing (Minneapolis), Barrel Theory (St. Paul) and Lupulin Brewing (Big Lake, Minnesota).

Add Lake Time Brewing to your list to check out. Just across the border into Iowa in Clear Lake. My sister bought the beer in the photo for me and will be bringing it to me at Christmas. I can't wait. NEIPA brewed with Kveik yeast! The reviews on Untapped are very high!

 

[PeteSeattle]

Happy Halloween, folks!

Last time I tried a NEIPA it oxidized. This time around I happened to win a raffle at my local homebrew club and it was ingredients for a batch of hazy goodness. Interesting ingredients. Rule was to use what I won and see how it turns out.

It’s still in the conical. I just drew a sample ...

The photo shows a hint of color but in person this turned out almost white! I would give an SRM of 5 or so. Last time I didn’t have any way to ferment under pressure. Since then I acquired a Spike CF10.

If I were to put this recipe together I would’ve added some honey malt and flaked barley but the ingredients I won turned out quite nice.

10 lbs Talisman Pale
3 lbs Vienna
1 lb oat malt
1 lb white wheat
1 lb flaked oats
.5 lb acidulated malt
(Mosaic at 10 mins, Loral and mosaic cryo at 170 deg whirlpool, and 2 dryhop sessions with mosaic cryo)
They also provided me with wyeast 1098 (British ale). I have a feeling it’s going to clear when I put it in the fridge to carbonate and serve.

I’ve got to say this is quite tasty right out of the fermenter. Now to pressure transfer to keg and take to next club meeting. Hopefully they like the combo they put together for me.

Thanks for all the posted tips and suggestions!
Cheers

 

[Braufessor]

I have a batch of this and a batch of my Hoppy Session Wheat heading into kegs in the next day or two..... been a while since I have brewed them, so, looking forward to having something hoppy back on tap. Currently, I have 6 lagers on tap!

 

[stickyfinger]

are people zeroing in on favorite neipa yeast at this point? i think my favs are 1318, 1272 and the sacch trois strain or anything combined with sacch trois

 

[pshankstar]

are people zeroing in on favorite neipa yeast at this point? i think my favs are 1318, 1272 and the sacch trois strain or anything combined with sacch trois

I blended WY1318 with OYL-052 (Omega’s Conan Strain). It’s been a hit with any IPA I make, it has a nice touch to the beer.

 

[Hannabrew]

I have a batch of this and a batch of my Hoppy Session Wheat heading into kegs in the next day or two..... been a while since I have brewed them, so, looking forward to having something hoppy back on tap. Currently, I have 6 lagers on tap!

That's where I've been too...nice balance to the juice bombs.

It is amazing though how much more work a NEIPA is than even a lager. Its why this thread will seemingly never end.

High maintenance SOBs. But I still love them

 

[SRJHops]

Add Lake Time Brewing to your list to check out. Just across the border into Iowa in Clear Lake. My sister bought the beer in the photo for me and will be bringing it to me at Christmas. I can't wait. NEIPA brewed with Kveik yeast! The reviews on Untapped are very high! View attachment 595524

ttuato - Will do! Love the Pavement reference. That's one of my all-time favorite albums!

 

[Braufessor]

Kegging some IPA’s tonight...... Citra/Galaxy saison in the glass though. Honestly, hard to beat a good saison!

 

[ttuato]

are people zeroing in on favorite neipa yeast at this point? i think my favs are 1318, 1272 and the sacch trois strain or anything combined with sacch trois

My "house" has been Imperial Organic Barbarian (conan) for two years but I end up doing more with 1272 now because it is so clean and lets the hops shine. The esters from 1318 and sacch trois are too much for me. My next experiment will be with Hornindal. I know it has lots of esters too but I have yet to read about anyone not raving about it in NEIPAs. Thinking of doing a Galaxy SMASH with GP....

 

[ttuato]

I would like to thank everyone who has contributed to this thread. It taught me a lot about this style and how to do a good job brewing it. This is the result is quite delicious. Here is the recipe.
9 lb Briess 2 row
1 lb Honey malt
2 lb White wheat malt
0.5 lb lactose
Imperial Juice yeast
1 oz Nuggett (12.1aa) 60 min
1.5 oz each (when wort is cooled to 170 through chilling) Citra, Azecca, Idaho 7, and Vic Secret
1 oz each of Citra, Azecca, Idaho 7, and Vic Secret at 3 days during full kreusen
1/2 oz each Citra, Azecca, Idaho 7, and Vic Secret at day 14
Kegged and allowed to crash in the keg. There was no water adjustment as my county in KY uses Cincinnati water and it's pretty good.View attachment 595517 View attachment 595517

@Eric Tepe - looks great and sounds like a tasty hop combo.

One suggestion for you on the next iteration - try dialing the honey malt back to no more that 8oz in 5 gal batch (I use 6oz in 7.5 gal). That is some surprisingly powerful stuff and contributes a lot more flavor than folks realize. It becomes really obvious around 3-4weeks post brew day - a cloying sweetness that coats the tongue and is apparent for remainder of keg.

 

[Sbe2]

@Eric Tepe - looks great and sounds like a tasty hop combo.

One suggestion for you on the next iteration - try dialing the honey malt back to no more that 8oz in 5 gal batch (I use 6oz in 7.5 gal). That is some surprisingly powerful stuff and contributes a lot more flavor than folks realize. It becomes really obvious around 3-4weeks post brew day - a cloying sweetness that coats the tongue and is apparent for remainder of keg.

Agree 100%, had my last NEIPA finish at 1.013 with 4oz of honey in a 14lb grain bill and it is sweeter than expected. I just kegged one w/o honey and will do a side by side to compare.

 

[ihavenonickname]

View attachment 595680 . Citra/Galaxy saison in the glass though. Honestly, hard to beat a good saison!

What’s your saisonrecipe? Same beer with 3711?

 

[Beerdrinker85]

@Eric Tepe - looks great and sounds like a tasty hop combo.

One suggestion for you on the next iteration - try dialing the honey malt back to no more that 8oz in 5 gal batch (I use 6oz in 7.5 gal). That is some surprisingly powerful stuff and contributes a lot more flavor than folks realize. It becomes really obvious around 3-4weeks post brew day - a cloying sweetness that coats the tongue and is apparent for remainder of keg.

I don't know if it's the honey malt doing this. I did 9 straight NEIPA brew, 4 with honey malt (2-4%), 3 without honey malt and 2 with C10. At first (3-4 weeks in the keg) the beer is really good and fresh. After a month in the keg, the beer with and without honey malt became sweet on the flavor side but still have a good aroma. I thought it was honey malt at first but when I completed deleted any sweet malt in my last 3 NEIPA, it's still the same result. Yeast was 1318, Conan and 644. I'm always doing no oxygen closed transfer.

I'm going back to honey malt in the next one with Voss Kveik in the journey for the orange-citrus flavor.

 

[Braufessor]

What’s your saisonrecipe? Same beer with 3711?

Similar.... Could definitely use the NEIPA recipe and pitch saison yeast.... I would change the water thought to more sulfate.

This would be what I use for my saisons in general:

20-25% Wheat
15-20% Flaked whatever
55-65% Base malts (Pilsner, 2 Row, Vienna, Munich..... whatever combo you want)

Gravity of 1.045-1.060 range

Hops:
Traditional - Bitter with whatever at 60, Styrian Goldings and/or Hallertau at 30/5 .... 30 IBUS or so.
Americanized.... Bitter with warrior or Centennial in the 30 IBU range. 1-2 ounces each of Citra and Galaxy in whirlpool and again a couple days into fermentation as a dry hop.

Water = 100% RO, Gypsum and CaCl to get to 100-120 Sulfate and 50-60 Chloride.
Lactic acid to get to 5.2-5.3 pH

Yeast 3711 or 3724 or combo of both... or Mad Fermentationist blend from bootleg biology. I generally start around 68 or so at first, and let free rise. I like my saisons relatively clean. Not heavy on phenolics. Definitely not a fan of banana esters.

Personally, I bottle all my saisons in 750ml heavy bottles and prime to 3.0 volumes. I think they mature a lot better this way. I think 3+ months before they really start to come around and round out.

 

[bigbud78]

Guys that use WY1318 has anyone had this before ? second time using this yeast off what looked like healthy yeast starter from my first overbuild, it started off well and went from 1.054 to 1.016 in 3-4 days. Its now been going for 11 days and its still going, dropped a point over the weekend to 1.011. Getting to the point of wanting to keg / dump it and get something else on. Taste wise its not great, slick mouth feel so maybe Diacetyl.

Never had a yeast take so long and the last beer I made with this yeast was really good and finished in 6 days.

Any thoughts ?

 

[mjjunior10]

Guys that use WY1318 has anyone had this before ? second time using this yeast off what looked like healthy yeast starter from my first overbuild, it started off well and went from 1.054 to 1.016 in 3-4 days. Its now been going for 11 days and its still going, dropped a point over the weekend to 1.011. Getting to the point of wanting to keg / dump it and get something else on. Taste wise its not great, slick mouth feel so maybe Diacetyl.

Never had a yeast take so long and the last beer I made with this yeast was really good and finished in 6 days.

Any thoughts ?

I think it sounds like a Hop Creep... overattenuation and some diacetyl. Read about it.

 

[bigbud78]

I think it sounds like a Hop Creep... overattenuation and some diacetyl. Read about it.

Ive not dry hopped it yet, I always chuck them in near the end of fermentation.

 

[Dog House Brew]

View attachment 595680 Kegging some IPA’s tonight...... Citra/Galaxy saison in the glass though. Honestly, hard to beat a good saison!

Couldn’t agree more

 

[ttuato]

Happens to me too. I think that is more related to the “lagering” process that occurred once kegged and causes some of the bitterness to get stripped along with other proteins, polyphenols, etc. I have found two things work: Gently roll the keg around and invert it to cause that stuff to go back in solution OR drink the keg faster...

I don't know if it's the honey malt doing this. I did 9 straight NEIPA brew, 4 with honey malt (2-4%), 3 without honey malt and 2 with C10. At first (3-4 weeks in the keg) the beer is really good and fresh. After a month in the keg, the beer with and without honey malt became sweet on the flavor side but still have a good aroma. I thought it was honey malt at first but when I completed deleted any sweet malt in my last 3 NEIPA, it's still the same result. Yeast was 1318, Conan and 644. I'm always doing no oxygen closed transfer.

I'm going back to honey malt in the next one with Voss Kveik in the journey for the orange-citrus flavor.

 

[Redtab78]

honestly, how does a keg of a good NEIPA stay longer than 3 weeks much less over a month!?? mine usually kick around the second weekend (MAYBE 1/2 of a third week) I have it on tap, but then again, I do have a couple neighbors that like to come have 1 or 2

 

[Redtab78]

perhaps I should re-evaluate my drinking habits

 

[Ben58]

perhaps I should re-evaluate my drinking habits

Naw, your fine...

 

[rickyrich]

Does anyone have a 8-9 percent DIPA NEIPA recipe they like? I've been drinking some from this brewery in Murrieta, CA called Electric. They are phenomenal.

https://www.instagram.com/electricbrewingco/

Have you tried bumping up the abv with dextrose in the NEIPA? Looking to make something similar to the monsters these guys have been putting out. I can't get enough!

Thanks in advance.

 

[MaCheFai]

Great interview with Henry from Monkish to be found here, with the first half talking a lot about the processes he uses for creating his ipas.
It's mainly interesting because the high Cl-SO4 ratio and the dry-hopping during fermentation don't seem to be that important as we all think.
Also nice to hear that his NEIPAs take 30 days from brewing before they are released in cans, mainly because of stability reasons it seems.

Love the confirmation of the higher SO4, grain bills, knockout PH, and pressure dryhop! Gold! And a couple of interesting nuggets, no dryhopping until post fermentation and long cold crash for cleaner finish. Thanks for sharing this!