New England IPA "Northeast" style IPA

[leesmith]

So I did just this with a very similar recipe that I brewed yesterday. Interesting enough the numbers didn't move very much:

mash ph : 5.23
knockout ph : 5.26
post whirlppol ph (after chilling) : 5.25

That is interesting.

 

[leesmith]

So I did just this with a very similar recipe that I brewed yesterday. Interesting enough the numbers didn't move very much:

mash ph : 5.23
knockout ph : 5.26
post whirlppol ph (after chilling) : 5.25

Can you share the recipe and process?

 

[popquizkid]

Can you share the recipe and process?

Recipe is here:

https://www.brewersfriend.com/homebrew/recipe/view/732892/ne-ipa-v3-01-idaho-7

All ph samples were cooled to room temp before taking a reading.

I brew low oxygen (or as close as i can get in my current system). I do use Brewtan B in the mash and boil. Brew in bag with a small dunk sparge. Mash ph sample was taken 15 minutes into mash. Total mash was 75 minutes. Boil for 60 minutes. I took a sample at the end of the 60 minute boil. Cooled to 180, added whirlpool hops, sit for 10 minutes then chilled to pitching temp (64 degrees). My "post whirlpool hop" ph sample was pulled after the wort was chilled.

 

[leesmith]

Recipe is here:

https://www.brewersfriend.com/homebrew/recipe/view/732892/ne-ipa-v3-01-idaho-7

All ph samples were cooled to room temp before taking a reading.

I brew low oxygen (or as close as i can get in my current system). I do use Brewtan B in the mash and boil. Brew in bag with a small dunk sparge. Mash ph sample was taken 15 minutes into mash. Total mash was 75 minutes. Boil for 60 minutes. I took a sample at the end of the 60 minute boil. Cooled to 180, added whirlpool hops, sit for 10 minutes then chilled to pitching temp (64 degrees). My "post whirlpool hop" ph sample was pulled after the wort was chilled.

Thanks.
I’m brewing this week and will report back with my numbers also.

 

[jakturner]

Anyone used omegas hornindal kveik yeast with this? This stuff is awesome, I fermented a farmhouse with juniper at 100* awesome peach apricot esters

 

[stickyfinger]

Anyone used omegas hornindal kveik yeast with this? This stuff is awesome, I fermented a farmhouse with juniper at 100* awesome peach apricot esters

i just used a month or two ago. i did 95F. was a very fast ferment and there were no diacetyl precursors in the wort after like only 5-6 days! It tasted very nice. i'd have to do a side by side to see how it compares to others though.

 

[Dgallo]

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’ve had this happen with it when I let it ferment in the low 60s. Since driving the fermentation into the low 70, I haven’t had it happen. However, I don’t use this for my NE IPAs. I use Imperial yeast - Dry Hop. Much happier with the results

 

[Hannabrew]

That's a perfect color...what's the grist?

 

[Dgallo]

That's a perfect color...what's the grist?

8% - flaked wheat
8% - flaked Oats
4% - caramunich I
80% - golden promise

 

[leesmith]

popquizkid,

I brewed yesterday and this is my recipe and findings:

Date: 01 Dec 2018
Recipe: Mosaic Once Again (with Nelson)

Total Water Needed: 4.86 gal RO water at 3TDS

SALTS/ACID:
4.29 g Gypsum
2.00 ml Lactic Acid
1.32 g Calcium Chloride
0.94 g Epsom Salt
0.47 g Salt

MASH (152f):
5 lbs 6.5 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) 75.0 %
1 lbs 7.1 oz Wheat - White Malt (Briess) (2.3 SRM) 20.0 %
5.8 oz Caramel Malt - 20L (Briess) (20.0 SRM) 5.0 %

BOIL:
0.50 oz Warrior [17.00 %] - Boil 60.0 min 59.6 IBUs
0.60 g Whirlfloc at 10min

WHIRLPOOL (170 for 10 min):
2.00 oz Mosaic [12.25 %]
1.00 oz Nelson Sauvin [12.00 %]

Original Gravity: 1.056 SG
Post-Boil Volume: 3.66 gal

FERMENTATION:
1.0 pkg London Ale III (Wyeast Labs #1318)
Quick starter made with wort from the mash

DRY HOPS:
3.00 oz Mosaic [12.25 %]
2.00 oz Nelson Sauvin [12.00 %]

Est. Final Gravity: 1.010 SG

NOTES:

ph calibration temp. = 18.1c

Added half the amount of acid called for during mash = 1ml

pre-mash water dropped to = 3.55 ph

30 min mash ph reading = 5.32ph

pre-boil reading = 5.32ph

added remaining 1ml acid to pre-boil wort = 5.19ph

end of boil ph = 5.08

whirlpool ph after adding hops = 5.12

So for me things did seem to change during the boil and after adding the whirlpool hops. I'm going to keep taking readings like this during brew day and see how they compare.

 

[stickyfinger]

I’ve had this happen with it when I let it ferment in the low 60s. Since driving the fermentation into the low 70, I haven’t had it happen. However, I don’t use this for my NE IPAs. I use Imperial yeast - Dry Hop. Much happier with the results
View attachment 600232

certainly not a Suarez beer!

 

[Dgallo]

certainly not a Suarez beer!

Just my home brew, I love the glass though.

 

[LoneTreeFarms]

I’ve had this happen with it when I let it ferment in the low 60s. Since driving the fermentation into the low 70, I haven’t had it happen. However, I don’t use this for my NE IPAs. I use Imperial yeast - Dry Hop. Much happier with the results
View attachment 600232

That looks amazing!

 

[Dgallo]

That looks amazing!

Thanks brother

 

[Hannabrew]

8% - flaked wheat
8% - flaked Oats
4% - caramunich I
80% - golden promise

Nice, I might give the caramunich a whirl this batch

 

[Dgallo]

Nice, I might give the caramunich a whirl this batch

Don’t need a lot. Depending on what OG your going for 4 to 8 oz does the trick for color and slight malt character

 

[popquizkid]

popquizkid,

I brewed yesterday and this is my recipe and findings:

Date: 01 Dec 2018
Recipe: Mosaic Once Again (with Nelson)

Total Water Needed: 4.86 gal RO water at 3TDS

SALTS/ACID:
4.29 g Gypsum
2.00 ml Lactic Acid
1.32 g Calcium Chloride
0.94 g Epsom Salt
0.47 g Salt

MASH (152f):
5 lbs 6.5 oz Pale Malt, 2-Row (Rahr) (1.8 SRM) 75.0 %
1 lbs 7.1 oz Wheat - White Malt (Briess) (2.3 SRM) 20.0 %
5.8 oz Caramel Malt - 20L (Briess) (20.0 SRM) 5.0 %

BOIL:
0.50 oz Warrior [17.00 %] - Boil 60.0 min 59.6 IBUs
0.60 g Whirlfloc at 10min

WHIRLPOOL (170 for 10 min):
2.00 oz Mosaic [12.25 %]
1.00 oz Nelson Sauvin [12.00 %]

Original Gravity: 1.056 SG
Post-Boil Volume: 3.66 gal

FERMENTATION:
1.0 pkg London Ale III (Wyeast Labs #1318)
Quick starter made with wort from the mash

DRY HOPS:
3.00 oz Mosaic [12.25 %]
2.00 oz Nelson Sauvin [12.00 %]

Est. Final Gravity: 1.010 SG

NOTES:

ph calibration temp. = 18.1c

Added half the amount of acid called for during mash = 1ml

pre-mash water dropped to = 3.55 ph

30 min mash ph reading = 5.32ph

pre-boil reading = 5.32ph

added remaining 1ml acid to pre-boil wort = 5.19ph

end of boil ph = 5.08

whirlpool ph after adding hops = 5.12

So for me things did seem to change during the boil and after adding the whirlpool hops. I'm going to keep taking readings like this during brew day and see how they compare.

Thanks for posting this. This is more in line with what was expected. I am going to keep checking the posy boil / post whirlpool ph on my NEIPA brews and will update with what I find.

 

[Hannabrew]

Don’t need a lot. Depending on what OG your going for 4 to 8 oz does the trick for color and slight malt character

What was your estimated SRM (assuming you're using BS or similar)

 

[Dgallo]

What was your estimated SRM (assuming you're using BS or similar)

6.2 srm. Then the flaked grains and no fining really help it take on the “juice” appearance

 

[Dgallo]

What was your estimated SRM (assuming you're using BS or similar)

6.2 srm. Then the flaked grains and no fining really help it take on the “juice” appearance

 

[ttuato]

Probably not the right thread to post but I figured it would get the most reach here - In this months Hops Queries newsletter from Stan Hieronymus he shared a link to research that finally solved the question of what is the haze in NEIPA? (Spoiler alert it isn't yeast)

http://masterbrewerspodcast.com/104-the-hidden-secrets-of-new-england-ipa

 

[Andre3000]

Probably not the right thread to post but I figured it would get the most reach here - In this months Hops Queries newsletter from Stan Hieronymus he shared a link to research that finally solved the question of what is the haze in NEIPA? (Spoiler alert it isn't yeast)

http://masterbrewerspodcast.com/104-the-hidden-secrets-of-new-england-ipa

This is not news to me thanks to a post on the topic in Scott Janish's blog, but this was much more in-depth. Thanks for sharing.

I get a huge kick out of people saying things like "NEIPA, MYSTERIOUSLY CLEARED UP" and "WHERE DOES THE HAZE COME FROM?", "FLAKED ADJUNCTS", "NO, IT'S THE YEAST", "NO ITS THE CHLORIDE"..."NOBODY KNOWS!!", like the haze is the world's greatest mystery.

 

[kevink]

Probably not the right thread to post but I figured it would get the most reach here - In this months Hops Queries newsletter from Stan Hieronymus he shared a link to research that finally solved the question of what is the haze in NEIPA? (Spoiler alert it isn't yeast)

http://masterbrewerspodcast.com/104-the-hidden-secrets-of-new-england-ipa

It's really unfortunate that they didn't say what beers they analyzed. They just kept referring to them as "these beers". Hopefully that info will come out. I got a kick out of the fact that they got the freshest packaged beer immediately sent to them for analysis, but some weren't tested until 6 months later! I hope they shook those cans before analysis!

I really don't think it's a mystery that the haze is responsible for the flavor in NEIPAs, though. It's exactly why shaking a can of clearing up NEIPA restores its flavor and also why a clear beer can never, and will never, be as delicious as a good NEIPA. Take that, west coasters!

 

[stickyfinger]

It's really unfortunate that they didn't say what beers they analyzed. They just kept referring to them as "these beers". Hopefully that info will come out. I got a kick out of the fact that they got the freshest packaged beer immediately sent to them for analysis, but some weren't tested until 6 months later! I hope they shook those cans before analysis!

I really don't think it's a mystery that the haze is responsible for the flavor in NEIPAs, though. It's exactly why shaking a can of clearing up NEIPA restores its flavor and also why a clear beer can never, and will never, be as delicious as a good NEIPA. Take that, west coasters!

clear beer can be as delicious, just different, but it does seem that to get the absolute most hop character the NEIPA methods are boss at this point.

 

[TxBigHops]

It's really unfortunate that they didn't say what beers they analyzed. They just kept referring to them as "these beers". Hopefully that info will come out. I got a kick out of the fact that they got the freshest packaged beer immediately sent to them for analysis, but some weren't tested until 6 months later! I hope they shook those cans before analysis!

I really don't think it's a mystery that the haze is responsible for the flavor in NEIPAs, though. It's exactly why shaking a can of clearing up NEIPA restores its flavor and also why a clear beer can never, and will never, be as delicious as a good NEIPA. Take that, west coasters!

I've never shaken the can, but I do keep my NEIPA cans upside down in the fridge. Then flip them, swirl them a bit and set them upright for about 5 minutes before opening.

 

[ThirstyPawsHB]

I really don't think it's a mystery that the haze is responsible for the flavor in NEIPAs, though. It's exactly why shaking a can of clearing up NEIPA restores its flavor and also why a clear beer can never, and will never, be as delicious as a good NEIPA. Take that, west coasters!

WC and NEIPAs are two completely different beer styles. Only reason NEIPAs are ipas is becuase of they fit in a style guide like purple and red have similar attributes (takes red to make purple) but are 2 completely different colors.

I've made phenomenal WCIPAs using Pliney the Elder clone recipe or using Simcoe/Mosaic/Citra. Funny enough only 2 of my 8 NEIPAs attempts were decent. [emoji37] WC styles were developed long before these modern hops were synthesized. NEIPAs use a completely different brewing technique. But since everyone wants to taste orange and pinapple in their silky smooth beers anymore, neipas have taken over. There's another style called Pinocolata that neipa lovers should try while having their pedicures or manicures done. [emoji6]

 

[ThirstyPawsHB]

Probably not the right thread to post but I figured it would get the most reach here - In this months Hops Queries newsletter from Stan Hieronymus he shared a link to research that finally solved the question of what is the haze in NEIPA? (Spoiler alert it isn't yeast)

http://masterbrewerspodcast.com/104-the-hidden-secrets-of-new-england-ipa

Thanks for that post. Great listen! For the record I love a well done neipa as the next person. Just wish I could brew a great one..

 

[TxBigHops]

WC and NEIPAs are two completely different beer styles. Only reason NEIPAs are ipas is becuase of they fit in a style guide like purple and red have similar attributes (takes red to make purple) but are 2 completely different colors.

I've made phenomenal WCIPAs using Pliney the Elder clone recipe or using Simcoe/Mosaic/Citra. Funny enough only 2 of my 8 NEIPAs attempts were decent. [emoji37] WC styles were developed long before these modern hops were synthesized. NEIPAs use a completely different brewing technique. But since everyone wants to taste orange and pinapple in their silky smooth beers anymore, neipas have taken over. There's another style called Pinocolata that neipa lovers should try while having their pedicures or manicures done. [emoji6]

LOL!

 

[Dgallo]

There's another style called Pinocolata that neipa lovers should try while having their pedicures or manicures done. [emoji6]

 

[stickyfinger]

i just did a split batch neipa, half with citra and half with mosaic. they are absolutely the bomb! has anyone used any hops that have as wonderful of a flavor as citra, mosaic and galaxy? seems like they still rule for neipa, but i'd like to try some other ones that are in the same ballpark or close. i thought a denali one could be fun. boatloads of pineapple. eureka is good but might be a little much on its own. simcoe seems bland now to me. amarillo has a weird fruity character i'm not a fan of in huge amounts.