New England IPA "Northeast" style IPA

[Dgallo]

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.

Try cashmere with another fruit forward hop. You won’t be upset

 

[ThePaleAleIndian]

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.

I just did one with mostly Vic Secret that came out awesome. Small amounts of Simcoe and El Dorado to support. I have also been meaning to experiment with the new age European hops, Huell Melon, Hallertau Blanc, Mandarina Bavaria, etc. Haven't gotten to that yet, but it seems like they could be good in an NEIPA.

 

[Dgallo]

I just did one with mostly Vic Secret that came out awesome. Small amounts of Simcoe and El Dorado to support. I have also been meaning to experiment with the new age European hops, Huell Melon, Hallertau Blanc, Mandarina Bavaria, etc. Haven't gotten to that yet, but it seems like they could be good in an NEIPA.

Not a fan personally of Vic or el dorado. There if something about them I just can’t stand now manderina, awesome. Total orange blossom. I’m going to use huell melon and medusa next. Excited to try both

 

[TxBigHops]

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.

I always use a combination of hops in my NEIPA recipe, but I always include a significant amount of Mandarina Bavaria. It's kinda my signature. Each of my late additions, whirlpool and dry hop is 50% MB, and 25% / 25% any two other hops like Citra, Mosaic, Galaxy, Eureka, Enigma, etc.

 

[ThirstyPawsHB]

I always use a combination of hops in my NEIPA recipe, but I always include a significant amount of Mandarina Bavaria. It's kinda my signature. Each of my late additions, whirlpool and dry hop is 50% MB, and 25% / 25% any two other hops like Citra, Mosaic, Galaxy, Eureka, Enigma, etc.

One of you successful NEIPA brew folks should start a "NEIPA Hop Bill" thread. Love to have a single source for folks successful brews. Me? Still working on the process.

 

[stickyfinger]

I always use a combination of hops in my NEIPA recipe, but I always include a significant amount of Mandarina Bavaria. It's kinda my signature. Each of my late additions, whirlpool and dry hop is 50% MB, and 25% / 25% any two other hops like Citra, Mosaic, Galaxy, Eureka, Enigma, etc.

did a brut ipa with mandarina bavaria and i liked it a lot. i think i'll try that with something for sure. the brut, no. i like neipa much more but it was fun to try a brut.

 

[stickyfinger]

One of you successful NEIPA brew folks should start a "NEIPA Hop Bill" thread. Love to have a single source for folks successful brews. Me? Still working on the process.

you should try fermenting in a keg with the CBDS and a spunding valve. the final product is so amazing!

 

[ThirstyPawsHB]

you should try fermenting in a keg with the CBDS and a spunding valve. the final product is so amazing!

I have a Fermentasaurous and can transfer to keg oxygen free now. 2nd brew just started fermenting now. Will add hops in AM (Ekuenout/Citra/galaxy). Last batch had good hop flavor but also had Phenols. Made sure the pH was around 5.3 this time in mash. Fingers crossed...

 

[TheBrewGoose]

I dont know if this info has been discussed. But i talked to the owner and head brewer of an award winning, very popular, good brewery, in the US. Cant say who, but he told me personally that in his NEIPAs (and hes done collabs all over the country) there are never 60 min hops, rarely whirlpools and its most of the time ONLY dry hopping.

He said that i should try at most 1 oz whirlpool and 400-500g dry hopping in 2 stages.

 

[zlimfur]

Dry hop has to be in two stages. First when the fermentation is at about 70% (36 - 48 hours after pitching), and second after fermentation.

I do it like 40% - 60%.

 

[Golyo]

Dry hop has to be in two stages. First when the fermentation is at about 70% (36 - 48 hours after pitching), and second after fermentation.

I do it like 40% - 60%.

HAS to be.
Why?

 

[zlimfur]

HAS to be.
Why?

If you want this typical neipa hazy-ness..

 

[Hannabrew]

Just brewed my first neipa without any citra...felt weird!

It was a clean the freezer out batch.

11G batch size.
no bittering
5oz columbus 4oz Simcoe at flameout and 30min WP
split into two fermenters and pitched 1318 in both

first 5 gallons was DHd with

3.25 amarillo
3.5 mosaic
4.5 simcoe

Second batch was DHd with

1.75 vic secret
4 el dorado
4.5 Falconers Flight

Anybody done anything similar to these hop combos?

We'll see how they come out...

 

[Dgallo]

If you want this typical neipa hazy-ness..

Hop particulate does add a little to “haze” but it’s more so your grain bill

 

[tld6008]

(But i talked to the owner and head brewer of an award winning, very popular, good brewery, in the US. Cant say who, but he told me)

400-500g? What size batch are you talking?

 

[TheBrewGoose]

5gal

 

[tld6008]

5gal

16oz in 5 gal will be a first for me, usually half that much. I'll try it

 

[Dgallo]

16oz in 5 gal will be a first for me, usually half that much. I'll try it

That’s too much. Trust me when I tell you. will it be hoppy, absolutely but with that much material it will not be clean or distinctive. It will give you way to much polyphenols and be astringent.

 

[TheBrewGoose]

No it isnt. But thats TOTAL. NO bittering hops, maybe 1 oz whirlpool, otherwise all dry hop. There is a lot of bitterness coming from dry hopping. If you are having to much IBUS, thats because of boil hops.

 

[TheBrewGoose]

the reason why most people arent getting the hop burst flavor is simple. Not enough hops. 16oz total isnt too much. Do. Not. Boil. Hops.

 

[jakturner]

I just pitch danstar Munich classic into this beer, anyone ever try this yeast in an NEIPA?

 

[Dgallo]

No it isnt. But thats TOTAL. NO bittering hops, maybe 1 oz whirlpool, otherwise all dry hop. There is a lot of bitterness coming from dry hopping. If you are having to much IBUS, thats because of that. There is no need for boil hops.

ibu are not astringency. You get that off flavor from the the veg material in the hops them self. Excess chlorophyll and things as that. 16 oz is a lot of hop dude. that’s 7 lbs of hops per barrel. No one is doing that.

 

[Andre3000]

I just did one with mostly Vic Secret that came out awesome. Small amounts of Simcoe and El Dorado to support. I have also been meaning to experiment with the new age European hops, Huell Melon, Hallertau Blanc, Mandarina Bavaria, etc. Haven't gotten to that yet, but it seems like they could be good in an NEIPA.

These are interesting hops. I tried doing a Firestone Walker Easy Jack clone. Missed the mark but made a very interesting pale ale.

Mandarina Bavaria and Huell Melon with a bit of Mosaic gave a "sweet tea" like flavor. Not sure if this is typical. Definitely good, but not sure how it would translate in a NEIPA.

 

[TheBrewGoose]

I know what you meant. Im just the messenger. I was just lucky enough to get the chance to talk to him. This is what he told me and i have been a huge fan of his neipas. They’re all over 4+ on untappd and i asked what was the secret. He said: no boil hops, no whirlpool but he sometimes uses 1 oz for 5 gal in whirlpool (approx down sizing from his system) and dont be afraid to go for 4-500g for 5 gal in dry hopping, 1 batch during fermentation and 1 after.

And flaked oats and flaked wheat is his go to with pale 2 row and london ale 3. I was surprise how the grain bill and yeast was standard but the hopping procedure was different.

I wish i could name the brewery but he kind of made me promise and he only told me because we have a history.

 

[Dgallo]

I’ve tried solo dry hop beers and I always feel like they’re missing something. But hey. To each their own

 

[TheBrewGoose]

There is 100% more to this. He didnt give me grain bill or temps. But i got hopping procedure and yeast. Thats just what struck me the most. There are lines for his cans.

 

[Northern_Brewer]

There is 100% more to this.

The real stars in this area seem to obsess over their yeast - as in yeast health, feeding it right and so on - but it's not nearly as sexy as hops, so homebrewers tend to neglect it (and to be fair, some of the specialist nutrients aren't readily available in retail packs).

I don't think you can generalise on the bittering thing - for every brewer that doesn't have any bittering addition, there seems to be one who likes just a touch of bittering, or even a whisper of early-boil hops just to help the boil. A lot will depend on how efficient your cooling setup is - if you have quick cooling then you'll be getting less bitterness from any late additions than if you have slow cooling.

I think the decision to go 100% dry hop or not is partly a question of personal taste, partly a question of whether you can cope with the ensuing fragility of the beer. If you've got people queueing round the block or are homebrewing for a one-off party then you don't care so much, but for more normal commercial breweries or more typical homebrewers then dry-hop flavours that blow off within a week or two are not terribly practical.

I'll point out again the recipe for Cloudwater 's revised DIPA v3.1, on the right of this spreadsheet compared to earlier versions on the left and middle. A whisper of alpha extract, 8g/l in the whirlpool and 24g/l at 18C (64F) (in 2016 they were doing 7g/l at 16C and 3g/l hopback).

 

[Hannabrew]

16oz/5G is not unheard of in this style. You just need to be careful how you do it.

If you keg hop it can lead to astringent flavors but I've found a single DH with about 5-10 points remaining and racking a couple days later works well for me. I do think the more hops you use the more you need to let it condition a bit.

 

[Dgallo]

I knnow its not unheard of but it’s not going to give you that true distinctive fruity flavor. It will give you hop flavor absolutely but not that signature flavor the specific variety of hop will provide. You said it your self that have you have to condition longer when your in that range of ozes. If you tone it back to in the 10 range you will let the true flavor out.

Whoever mention yeast health hit the nail on the head. A fast Healthy fermentation in the temp range you choose (me I drive from 68-76 with the strain I use) give the a clean fruitforward ester profile and gives the remaining yeast time to clean up. Ever since realizing this my beers improved leaps and bounds. It allows the hops to shine all while the Esters help to round out the aroma and flavor

 

[ThirstyPawsHB]

Just dry hopped after 2 days fermentation. I'm using 05 as a "safe" yeast for this 2nd Fermentasaurous brew. The dry hop addition was 1oz Cryo Simcoe, 2oz Citra, 1oz Ekuenout, 1oz galaxy. (10oz hops total in brew). Question is how long before cold crashing? 10days is whats in my mind. When do I dump the trub? What do you guys do?

A bit more detail. After adding hops, purged the fermenter several times and should hold steady at 7psi. Fermented at 66F but will be room temp from here on out.