New England IPA "Northeast" style IPA

[SRJHops]

View attachment 626193
Not carbed yet but well happy it looks better than Julius : )
This was the dregs from the bottom of the carboy after transfer

Nice. I am opening my dregs bottle in about an hour! Just one week in the bottle so far, so we'll see how it's coming along!

 

[Loud Brewing]

I am so impatient that whatever wont fit in the keg gets put into a 2 liter bottle and carbed up with carb cap and crashed for quick sampling.

 

[SRJHops]

Nice. I am opening my dregs bottle in about an hour! Just one week in the bottle so far, so we'll see how it's coming along!

Whoa! WAY more hazy than I was expecting! I think I made an oat cream NEIPA! 3 lbs of malted oats no doubt did the trick! Plus a TON of hops! Just the dregs bottle, so we will see what happens in another week or two....

 

[Loud Brewing]

Whoa! WAY more hazy than I was expecting! I think I made an oat cream NEIPA! 3 lbs of malted oats no doubt did the trick! Plus a TON of hops! Just the dregs bottle, so we will see what happens in another week or two....View attachment 626234

Murky goodness. Care to share the recipe?

 

[SRJHops]

Murky goodness. Care to share the recipe?

Sure! It's the dregs bottle (what was left on the yeast), and it's probable it will settle down a bit, etc. But here is what I made:

Name: NEIPA #9...#9...#9 (aka More is More)

Batch Size: 5 gallons
Mash Temp: 152
Mash length: 60 mins
Pre-Boil Gravity Target: 1.051 Actual: 1.0515
Boil Time: 60 mins
Post-Boil Original Gravity Target: 1.059 Actual: 1.059
Yeast: Juice
Ferm temp: 66 (4 days); 72 (4 days); soft crash 60 (3 days); 70 (3 days; dh 2 days)
Final Gravity Target: 1.014 Actual: 1.012
ABV: 6.17

Grains:
Two-row Malt: 7 pounds
Malted Oats: 3 pounds
White Wheat Malt: 2 pounds
Carapils: 1 pound
Flaked Barley: 1 pound

Water Profile
Ca: 106
Cl: 144
So4: 98

Total Dried Hops: 11 oz reg + 4 oz Cryo
4 oz Galaxy
4 oz Citra
3 oz Mosaic
2 oz Citra Cryo
2 oz Mosaic Cryo

Hops at 15 Minutes
1 oz Citra

Whirlpool Hops at 200-175 Degrees (10 minutes)
1 oz Citra
1 oz Mosaic
1 oz Galaxy

Whirlpool Hops at 175-165 degrees (20 minutes)
1 oz Galaxy
2 oz Citra
2 oz Mosaic

Dry Hop at 2 days (active fermentation)
1 oz Galaxy
1 oz Citra Cryo
1 oz Mosaic Cryo

Dry Hop 2 Days Prior to Bottling
1 oz Galaxy
1 oz Citra cryo
1 oz Mosaic cryo

 

[marchuk96]

Whoa! WAY more hazy than I was expecting! I think I made an oat cream NEIPA! 3 lbs of malted oats no doubt did the trick! Plus a TON of hops! Just the dregs bottle, so we will see what happens in another week or two....View attachment 626234

That looks exactly like my beer that I made with 3 lbs malted oats...what did u think...I found it almost too creamy and oaty?

 

[SRJHops]

That looks exactly like my beer that I made with 3 lbs malted oats...what did u think...I found it almost too creamy and oaty?

I'll need more time to evaluate it... It's only one week into carbonation, and that was the dregs bottle. If it's like the first 8 batches, it will peak in 3-4 weeks.

Right now the hops are green and there's a lot of bite, but I have really high hopes based on the initial smell and flavor. I didn't pick up oats, but I will try harder to notice them for tomorrow night's bottle. It has softness, but I didn't think it was too creamy - if anything, I thought the mouthfeel would be a little fuller than it is -- maybe the 152 mash temp mitigated that?

The head on it is already huge, so I think I will end up dialing back the carapils next time. I will probably also drop down the malted oats, maybe to 1-2 pounds. I don't mind the murkiness, but it's a bit much -- at least for this first bottle.

One thing I think I proved, at least to myself, is that Janish is right and we don't need flaked oats. I did use some flaked barley, mostly for head retention. But I was thinking of going back to some flaked oats next time -- that is, before I opened this brew!

 

[Loud Brewing]

well done @SRJHops, keep us posted as it develops

 

[Dgallo]

Sure! It's the dregs bottle (what was left on the yeast), and it's probable it will settle down a bit, etc. But here is what I made:

Name: NEIPA #9...#9...#9 (aka More is More)

Batch Size: 5 gallons
Mash Temp: 152
Mash length: 60 mins
Pre-Boil Gravity Target: 1.051 Actual: 1.0515
Boil Time: 60 mins
Post-Boil Original Gravity Target: 1.059 Actual: 1.059
Yeast: Juice
Ferm temp: 66 (4 days); 72 (4 days); soft crash 60 (3 days); 70 (3 days; dh 2 days)
Final Gravity Target: 1.014 Actual: 1.012
ABV: 6.17

Grains:
Two-row Malt: 7 pounds
Malted Oats: 3 pounds
White Wheat Malt: 2 pounds
Carapils: 1 pound
Flaked Barley: 1 pound

Water Profile
Ca: 106
Cl: 144
So4: 98

Total Dried Hops: 11 oz reg + 4 oz Cryo
4 oz Galaxy
4 oz Citra
3 oz Mosaic
2 oz Citra Cryo
2 oz Mosaic Cryo

Hops at 15 Minutes
1 oz Citra

Whirlpool Hops at 200-175 Degrees (10 minutes)
1 oz Citra
1 oz Mosaic
1 oz Galaxy

Whirlpool Hops at 175-165 degrees (20 minutes)
1 oz Galaxy
2 oz Citra
2 oz Mosaic

Dry Hop at 2 days (active fermentation)
1 oz Galaxy
1 oz Citra Cryo
1 oz Mosaic Cryo

Dry Hop 2 Days Prior to Bottling
1 oz Galaxy
1 oz Citra cryo
1 oz Mosaic cryo

That’s alot of hops. Your practically at 4oz/ gallon or 7.125 lbs per gallon if you consider 1oz Of cryo equals 2 oz of pellet. Most of the supersaturation research is out that over 2-2.5 oz per gallon is the land of diminished returns. Sure I bet it taste good but I can confidently say you would produce the same or better beer with 6oz less. But again the only way to know yourself is to brew this beer again and scale down your hops to 12 oz

 

[SRJHops]

That’s alot of hops. Your practically at 4oz/ gallon or 7.125 lbs per gallon if you consider 1oz Of cryo equals 2 oz of pellet. Most of the supersaturation research is out that over 2-2.5 oz per gallon is the land of diminished returns. Sure I bet it taste good but I can confidently say you would produce the same or better beer with 6oz less. But again the only way to know yourself is to brew this beer again and scale down your hops to 12 oz

So, I used 12 ounces for #8, which was called Less is More. Consensus from me and my pals was that it was a tasty IPA, but not a great NEIPA.

I am not suggesting you are wrong; what is more likely is that I am not yet skilled enough to produce the NEIPA I want with less hops. Maybe someday.
.

 

[Silver_Is_Money]

Is the slightly green tint due to the presence of suspended vegital hop matter, or due to the camera and/or my monitor (or my eyes)?

I've only attempted this style once, and I did not apply any LoDO efforts or procedures, and on top of this I bottled it. After only a few weeks post carbonation I got the ugly brown mess seen in the above video, and from that point on it tasted awful.

 

[SRJHops]

Is the slightly green tint due to the presence of suspended vegital hop matter, or due to the camera and/or my monitor (or my eyes)?

I've only attempted this style once, and I did not apply any LoDO efforts or procedures, and on top of this I bottled it. After only a few weeks post carbonation I got the ugly brown mess seen in the above video, and from that point on it tasted awful.

I don't see the green in person, but if there is any, it's certainly from the hops! I am really a freak about cold-side LODO. Most of my first 4-5 attempts were dialing that in. Now I don't really get any oxidation until about 2 months in the bottle, and by then it's usually gone!

 

[Andre3000]

So I did exactly as you suggested Dgallo with A24 dry hop. I followed a very simple grain bill and whirlpooled some Amarillo. Pitched at 68 and after I saw activity within less than 24 hrs I bumped it by 2F per day until I got to 72F.

This brings me to today (day 3). I pulled a sample to see if it was ready to dry hop and holy frig, I have never had a hydro sample taste so damn good this early! The esters this yeast throws off are unbelievably amazing! I can't wait to try the finished product.

It doesn't seem very finicky either which is very nice.

 

[Dgallo]

So I did exactly as you suggested Dgallo with A24 dry hop. I followed a very simple grain bill and whirlpooled some Amarillo. Pitched at 68 and after I saw activity within less than 24 hrs I bumped it by 2F per day until I got to 72F.

This brings me to today (day 3). I pulled a sample to see if it was ready to dry hop and holy frig, I have never had a hydro sample taste so damn good this early! The esters this yeast throws off are unbelievably amazing! I can't wait to try the finished product.

It doesn't seem very finicky either which is very nice.

It really is a fantastic yeast and produce well with that drive. You can even push it warmer next time you do it to like 74-76.

 

[Hannabrew]

My latest batch

 

[Dgallo]

My latest batchView attachment 626469

Can’t just post pictures without telling us the hops lol

 

[Hannabrew]

Can’t just post pictures without telling us the hops lol

True...this was bittered with a tad of Columbus for 60, Citra Strata and a dab of Galaxy in both whirlpool and DH.

I pitched a tiny bit of the total DH with a few points remaining and then tried the recommendation of crashing before DHing (I have previously never cold crashed in primary). Let it warm up to 65 after crashing, added hops and purged, then let it sit for 36 hours before crashing again. Since I have to use a coolbrew bag for crashing it took a couple days before I could rack it.

Surprisingly, there didn't seem to be much aroma right after racking to keg however a couple weeks later it's popping out of the glass. Wondering if it was my senses at the time or if others have experienced this?

Also really liked the color on this one, I'll post my grist later when I'm in front of my computer but I used a dab of caramunich to raise the srm. Also I only used malted oats so no flaked oats in here and holding it's appearance after nearly a month in the keg.... usually mine clear by now.

 

[ttuato]

True...this was bittered with a tad of Columbus for 60, Citra Strata and a dab of Galaxy in both whirlpool and DH.

I pitched a tiny bit of the total DH with a few points remaining and then tried the recommendation of crashing before DHing (I have previously never cold crashed in primary). Let it warm up to 65 after crashing, added hops and purged, then let it sit for 36 hours before crashing again. Since I have to use a coolbrew bag for crashing it took a couple days before I could rack it.

Surprisingly, there didn't seem to be much aroma right after racking to keg however a couple weeks later it's popping out of the glass. Wondering if it was my senses at the time or if others have experienced this?

Also really liked the color on this one, I'll post my grist later when I'm in front of my computer but I used a dab of caramunich to raise the srm. Also I only used malted oats so no flaked oats in here and holding it's appearance after nearly a month in the keg.... usually mine clear by now.

Similar hop schedule to one of my standard brews. Also my updated dryhop method. Your experience with the aroma "popping" after a couple of weeks in keg is same result I have. I plan production accordingly so that I don't start drinking until about 28days post brew - two weeks to ferment & two weeks to condition.

 

[isomerization]

Similar hop schedule to one of my standard brews. Also my updated dryhop method. Your experience with the aroma "popping" after a couple of weeks in keg is same result I have. I plan production accordingly so that I don't start drinking until about 28days post brew - two weeks to ferment & two weeks to condition.

If your ferment is going 2 weeks before packaging, how are you dry hopping? Leaving hops in for a week plus? Pitching less yeast slows ferm rate down?

 

[braindead]

Does anyone else NEIPA loose the bright colour and slightly oxidise once kegged and carbed.
I do everything to minimise O2 but still as well

 

[Dgallo]

Does anyone else NEIPA loose the bright colour and slightly oxidise once kegged and carbed.
I do everything to minimise O2 but still as well

Hasn’t happen to me in a while but I also finish a keg within 6-8 weeks

 

[deadhead]

The batch I kegged last week got a bit oxidized. I had an absolute horrible time with the keg getting clogged. I lost about half of a 5 gallon batch due to spillage and giving up towards the end.
I had to constantly unplug the transfer hose, probably about 25 times. Each time I got less and less interested in purging the hose of oxygen.
Still came out descent . Still need to figure out how to make sure it doesn’t happen again though.

 

[Sbe2]

Does anyone else NEIPA loose the bright colour and slightly oxidise once kegged and carbed.
I do everything to minimise O2 but still as well

I haven't since using a conical, but I polish off a keg in the same time frame as @Dgallo.

Also, bev gas is not pure CO2, there is trace amounts of oxygen. Enough to cause oxidation????Someone smarter than me could answer that.

 

[stickyfinger]

I'm starting to think that there is so little O2 (in at least some CO2 cylinders) that it may not make much of a difference. I've been serving a west coast IPA I tapped in very early April, and it tastes amazing. For a long time, I thought some of my beers were oxidizing, but it was really just that some of the flavor particles were falling down to the bottom of the keg. If you invert the keg a few times, a non-oxidized batch will gain a lot of flavor.

I haven't since using a conical, but I polish off a keg in the same time frame as @Dgallo.

Also, bev gas is not pure CO2, there is trace amounts of oxygen. Enough to cause oxidation????Someone smarter than me could answer that.

 

[aussie brewer]

I put the original recipe into beersmith and im getting 75IBU, does this sound right? cheers

 

[NickC]

Saw @Dgallo oat creme ipa a few weeks back and decided I wanted to try more oat malt. First pour looks just like what I am after. Hard to tell how taste is going to turn out since I just transferred from fermenter today, but I think I’ll be sticking with more oat malt going forward.

Grain bill -
30% oat malt
30% 2 row
30% GP
5% GNO and
5% flaked barley

Yeast -
London Fog (also first time I’ve used this yeast, fermented using dgallos schedule)

 

[ttuato]

If your ferment is going 2 weeks before packaging, how are you dry hopping? Leaving hops in for a week plus? Pitching less yeast slows ferm rate down?

Not been my experience. Mine always hit FG in 4-5 days (1.06-65 SG). The second dryhop (6-9oz) goes in around day 9-10 after an initial soft crash, after 24hrs start full cold crashing. Around 40-48hrs after final dryhop I transfer to keg which is usually day 12 or so. Stick on gas in kegerator for about two weeks to condition before tapping it.

 

[anteater8]

Good water discussion going... I'd like to add one about hops if anyone is interested. This topic is probably covered elsewhere, but I'm interested in hop schedules. Specifically:

1. Hot vs cold-side ratios. I've been doing 1:1 (50-50), using the same amount of hops for both hot and cold side additions. Is anyone finding increased success with different ratios? Say, 40 percent hot side and 60 percent dry hop? Or vice-versa?

2. Blended additions or single-hop additions? I tend to use the same blend of hops for all hot-side and cold-side additions. So, if I am using Citra, Mosaic, and Galaxy, I use 1 ounce of each for each addition. Would I get more punch if I added just one kind of hop for each addition?

3. Specific hops for hot side vs cold side. Are there specific hops you think are best for either the hot side or cold? For instance, I am pretty sure Citra is good for both hot and cold. But the other day I read that Simcoe might be best for cold side. I am of course most interested in the major NEIPA hops such as Citra, Mosaic, Galaxy, El Dorado, Amarillo...

A bit late but I like these questions...

1. I've been 50/50 in the past with good results, but I've been starting to lean towards 40/60 (hot side/cold side).

2 & 3. These two points kind of go together since whether you decide to keep the ratios the same or not will depend on whether they are better suited for hot or cold. I like to use Columbus in the whirlpool, but much if it all in the dry hop. This is based on Trillium clone recipes that have turned out really well. I am also starting to shift certain more potent hops from the hot side to cold side (Galaxy, Idaho 7).

 

[Dgallo]

A bit late but I like these questions...

1. I've been 50/50 in the past with good results, but I've been starting to lean towards 40/60 (hot side/cold side).

2 & 3. These two points kind of go together since whether you decide to keep the ratios the same or not will depend on whether they are better suited for hot or cold. I like to use Columbus in the whirlpool, but much if it all in the dry hop. This is based on Trillium clone recipes that have turned out really well. I am also starting to shift certain more potent hops from the hot side to cold side (Galaxy, Idaho 7).

Idaho 7 in the whirlpool all day everyday. Janish did a report on them recently and showed that they show more potency in whirlpool than dryhop due to their specific oil content. I’ll see if I can find it again and provide the link.

 

[isomerization]

Idaho 7 in the whirlpool all day everyday. Janish did a report on them recently and showed that they show more potency in whirlpool than dryhop due to their specific oil content. I’ll see if I can find it again and provide the link.

https://mobile.twitter.com/ScottJanish/status/1109871743991234560