New England IPA "Northeast" style IPA

[Dgallo]

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

My man!!!! That’s where I saw it. Couldn’t remember

 

[anteater8]

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.

I did see that, maybe I've got it backwards. Whenever I use Galaxy, my beer takes significantly longer to hit its peak in the keg and I just experienced the same thing with Idaho 7. I assumed shifting it to dry hop might help.

 

[Dgallo]

I did see that, maybe I've got it backwards. Whenever I use Galaxy, my beer takes significantly longer to hit its peak in the keg and I just experienced the same thing with Idaho 7. I assumed shifting it to dry hop might help.

Yeah the hop bite is strong with galaxy. I’ve experienced the same when using it. Has a lot of polyphenols so if you dryhop heavy with it, it will take 2-3 weeks for it to floc out and hit its prime.

 

[SRJHops]

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.

Awesome -- I was thinking of swapping out galaxy for something else for my next brew. Idaho 7 is the winner!

Combine that Janish post about Idaho 7 with the Shellhammer research I posted the other day (that whirlpool hops can add more aroma than dry hops).... and I am starting to think that dry hopping is a slightly bit overrated. Not that it shouldn't be done, but that maybe the ratio should favor the whirlpool, something like 60:40.

 

[mergs]

I'm pretty sure I experienced that hop bite with a previous batch using Galaxy. So since Galaxy isn't always easy to get (for me anyway) but I seem to find Azacca readily, I just dry hopped my latest batch about 15 mins ago with 3 oz Citra, 2 oz Mosaic and 1 oz Azacca. Did the same at Whirlpool.

I should probably try a whirlpool with Idaho 7 in the future, maybe swapping Galaxy/Azacca for I7.

 

[LumberZach]

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)

@NickC Looks great! What was your OG and FG? I'm thinking about picking up some London Fog for my next brew. How did you like it?

 

[NickC]

@NickC Looks great! What was your OG and FG? I'm thinking about picking up some London Fog for my next brew. How did you like it?

Thanks. Well, I had some problems somewhere and didn’t reach my expected OG so started at 1054 (was expecting 1070, bad I know). I think it was a combination of things, but I digress...
FG was 1012. The yeast took off right out of the gates and had a good amount of blowoff. I ferment in a corny and do 4.25 gal batches with ferm cap. Normally don’t run into blow off issues.
Can’t tell how I like the esters just yet since it’s way too green. Need it to condition another week or so then I’ll report back.

 

[ttuato]

On friday (hopefully) im going to be making a west coast style single hop IPA with hbc 692 ,a new exp variety which is the daughter of Sabro...I've read it is intensly fruity citrus with some similar charecterstics to Sabro and with very high oil content...
HBC 692 is an aroma hop for whirlpool and dry hopping additions as well, and it delivers a high intensity of hop aroma well suited for IPAs and hop-forward beers. HBC 692 exhibits grapefruit, floral, stone fruit, potpourri, woody, cream, pine, and resinous notes that are great for lots of beer styles....very excited to try it out...I'm using 8 oz total for a 5.5 gal. batch so we will see what she brings to the table...will report back

@marchuk96 - whats the report on 692?

 

[marchuk96]

@marchuk96 - whats the report on 692?

Damn I forgot to report back...so the beer came out great...designed to be a west coast pale I'd say I'm def in the ball park...needs to be a bit drier maybe(1.012 final)..the hop is fantastic(only used 8 oz.) from what I can tell as I used a kveik yeast for the first time in this one...I'd say definitely grapefruit and some stone fruits.maybe a touch of pineapple...(again new yeast)...the first few days it had a spicy woody component to it and not from hop burn but it since has seem to faded...I'd def reccomend it as a stand alone it was really great...mix it up with a staple hope like citra or mosaic and I think it would make a dynamite beer...the kveik yeast is def interesting ...as opposed to what many have said it actually took longer to ferment than most other yeast I have used...I had it cranking at like 92 for the first 2 days and than had to turn my electric heater off because I was just eating electric and I had it set up in my bathroom downstairs where my cats litter box is also located and the cats wouldn't go in because of the heater running constantly...I was able to bring it up stairs and keep it at like 84 for a couple of days after that and it finished on day 8 or 9 I believe...I would like to try both the yeast and the hop with something more basic like kveik with just citra and the 692 with like 05 or something...really get a good idea of how each perform

 

[Braufessor]

Lighting in pictures can make a beers color change dramatically, especially super hazy beers. I can take a NEIPA that has a beautiful light golden color and easily make it look like oxidized crap in a picture. Only the person who tasted it(you) would really know.

It is just the lighting more than likely.... you can EASILY make the exact same beer look brilliant, glowing gold/orange and then make it look murky brown simply by setting it in different light. I have personally done it dozens of times. Oxidation can certainly produce darker beer, but, flavor is the real test - not simply color.

 

[anteater8]

My Citra/Mosaic/Idaho 7 version of this recipe just took 1st for NEIPA in a local competition. Needless to say, I'm very happy with that hop combo and will probably try to keep more Idaho 7 in my freezer.

 

[isomerization]

My Citra/Mosaic/Idaho 7 version of this recipe just took 1st for NEIPA in a local competition. Needless to say, I'm very happy with that hop combo and will probably try to keep more Idaho 7 in my freezer.

Even blend throughout or separated hot/cold?

 

[marchuk96]

@marchuk96 - whats the report on 692?

Also...a visual

 

[NickC]

Even blend throughout or separated hot/cold?

Wondering the same. Willing to share the recipe?

 

[anteater8]

Even blend throughout or separated hot/cold?

Wondering the same. Willing to share the recipe?

Edited: now that I'm looking at my notes, I remember I did a couple things differently than usual (crystal 15 instead of honey malt, way more oats, increased dry hop rate)

6.25 lb 2 row
6.25 lb Golden Promise
3 lb Flaked Oats
0.75 lb Wheat
0.3 lb Crystal 15

0.75 oz CTZ 60 min
2 oz Citra whirlpool
2 oz Mosaic whirlpool
2 oz Idaho 7 whirlpool
2.25 oz Citra dry hop
2.25 oz Mosaic dry hop
2.25 oz Idaho 7 dry hop

Imperial Juice (gen 1)

~200:100 chloride:sulfate

O.G. = 1.070
F.G. = 1.013
ABV = 7.5%

I also mentioned this before in the Idaho 7 discussion, but this beer took almost 3 weeks in the keg before it tasted really good. I think Idaho 7 is likely the reason, as its an extremely potent hop,

 

[ThirstyPawsHB]

Just completed CO2 pressure transfer from seconday to serving keg. No complaints
My issue has been post fermentation diacetyl and I detect zero. Modest amount of hops, about 10oz for this 4.5gal net batch. Thanks a ton to @Dgallo for all his advice and recipe suggestions. Cheers every one!

 

[Dgallo]

Just completed CO2 pressure transfer from seconday to serving keg. No complaints
My issue has been post fermentation diacetyl and I detect zero. Modest amount of hops, about 10oz for this 4.5gal net batch. Thanks a ton to @Dgallo for all his advice and recipe suggestions. Cheers every one!

View attachment 627509

Looks good brother. Keep us posted on how it holds up over time.

 

[Genuine]

My Citra/Mosaic/Idaho 7 version of this recipe just took 1st for NEIPA in a local competition. Needless to say, I'm very happy with that hop combo and will probably try to keep more Idaho 7 in my freezer.

Good to hear! I just did that combo and will be kegging it tonight!

 

[popquizkid]

Good to hear! I just did that combo and will be kegging it tonight!

I did just Citra and Idaho 7 a few months back and it was really good. Those two seem work well together. Next time I brew that recipe I think I will try adding Mosaic to the mix.

 

[JohnnyJohnJohns]

My beers have been taking about 2.5-3 weeks to really hit their best flavor

Just to update, the hop burn subsided and tonight's pint was amazing. It was very drinkable after about 1.5 weeks but 3 weeks has made it delicious. I might think twice about using Galaxy in such a big dry hop in future

 

[SRJHops]

Just to update, the hop burn subsided and tonight's pint was amazing. It was very drinkable after about 1.5 weeks but 3 weeks has made it delicious. I might think twice about using Galaxy in such a big dry hop in future

Makes good sense. I've also been thinking lately about my very last dry hop, the one with 2-3 days remaining. Either skipping it or pulling the amount way back and/or not using Cryo hops or Galaxy or Idaho 7.

I used a ton of Galaxy, Citra, and Mosaic hops in my latest, which is still conditioning. As of 2 weeks in the bottle it still has a big hop bite, so we'll see what happens this weekend (which will be 3 weeks).

For that last dry hop, I used 1 oz Citra Cryo, 1 oz Mosaic Cryo, and 1 oz Galaxy. So, I suppose I should not be surprised that it's still green and bitey! (It's an experiment, so it's all good data.)

I still have high hopes that it will settle down after 3 or even 4 weeks. Aroma is awesome, but I need the hops to blend and the bite to subside...

 

[Dgallo]

Makes good sense. I've also been thinking lately about my very last dry hop, the one with 2-3 days remaining. Either skipping it or pulling the amount way back and/or not using Cryo hops or Galaxy or Idaho 7.

I used a ton of Galaxy, Citra, and Mosaic hops in my latest, which is still conditioning. As of 2 weeks in the bottle it still has a big hop bite, so we'll see what happens this weekend (which will be 3 weeks).

For that last dry hop, I used 1 oz Citra Cryo, 1 oz Mosaic Cryo, and 1 oz Galaxy. So, I suppose I should not be surprised that it's still green and bitey! (It's an experiment, so it's all good data.)

I still have high hopes that it will settle down after 3 or even 4 weeks. Aroma is awesome, but I need the hops to blend and the bite to subside...

This is the exact reason I never dryhop at a rate higher that 1oz/gallon. By the time the bite dies down and it hits its prime the beer has been in the keg close to a month. I really believe Shellhammer was spot on with the cascade dryhop study

 

[marchuk96]

Makes good sense. I've also been thinking lately about my very last dry hop, the one with 2-3 days remaining. Either skipping it or pulling the amount way back and/or not using Cryo hops or Galaxy or Idaho 7.

I used a ton of Galaxy, Citra, and Mosaic hops in my latest, which is still conditioning. As of 2 weeks in the bottle it still has a big hop bite, so we'll see what happens this weekend (which will be 3 weeks).

For that last dry hop, I used 1 oz Citra Cryo, 1 oz Mosaic Cryo, and 1 oz Galaxy. So, I suppose I should not be surprised that it's still green and bitey! (It's an experiment, so it's all good data.)

I still have high hopes that it will settle down after 3 or even 4 weeks. Aroma is awesome, but I need the hops to blend and the bite to subside...

I think the 2-3 day dry hop is a must but in appropriate proportion...especially if u want that out of bag aroma... 2-4 ounces at this point has never done me dirty and I usually have the bite gone within 2 to 3 days max...but that time frame will probably vary with the hop variety used...galaxy since its oil is so high may take longer than say simcoe or citra...ive never really struggled with this issue so I can't be precise ...

 

[couchsending]

I will routinely add 10-12 oz of hops per 6 gallons and only with Galaxy, Vic Secret, Enigma do I experience any sort of hop related burn or astringency.

Dry hop after fermentation and yeast has been removed. Hold at 60 for 4 days, slowly cool as low as you can go with head pressure. Transfer beer and cold condition while carbonating.

No burn, no astringency, beers don’t fade either.

 

[Dgallo]

I will routinely add 10-12 oz of hops per 6 gallons and only with Galaxy, Vic Secret, Enigma do I experience any sort of hop related burn
No burn, no astringency, beers don’t fade either.

what were you referring to here in an earlier post of high polyphenols in those hops causing a beer to take longer to become more drinkable?

as it was dry hopped with a massive dose of Australian hops. Galaxy, Vic Secret, and a ton of Ella. It took a little longer to become more drinkable cause of all the polyphenols in those hops.

 

[SRJHops]

what were you referring to here in an earlier post of high polyphenols in those hops causing a beer to take longer to become more drinkable?

This conversation is spot on for what I am trying to work on for my NEIPA. We want high polyphenols, but not so high that they take weeks to settle down before the beer peaks.

Could it be that we don't want to add a lot of high polyphenol hops after fermentation?

I am thinking even more of moving a lot more hops to the whirlpool and dialing back to 1 ounce per gallon or so in dry hop, as you recommend. I still want to push a little beyond 2.5 ounces hops per gallon overall for now, but maybe I just need to add them differently...

Or in other words, it's not the size of the hops, but how you use them! ;-)

 

[couchsending]

The Australian hops are notoriously high in polyphenols, more so than any hop from any other country. Ever drink a highly hopped Galaxy beer and you get this incredibly chalky sensation? That’s why.

Adding more hops to the WP and removing them from the dry hop goes against everything I’ve been hearing the best brewers of hoppy beers say lately. In their testing the opposite is true. I would tend to agree.

 

[SRJHops]

The Australian hops are notoriously high in polyphenols, more so than any hop from any other country. Ever drink a highly hopped Galaxy beer and you get this incredibly chalky sensation? That’s why.

Adding more hops to the WP and removing them from the dry hop goes against everything I’ve been hearing the best brewers of hoppy beers say lately. In their testing the opposite is true. I would tend to agree.

So what is your vote for hot vs cold additions? 50:50? Or favor the cold side?

The Shellhammer research shows that despite what many brewers are doing, more aroma comes from hot side additions. So we have opposing thoughts here...... which makes things interesting!

 

[Dgallo]

When it come to having excess polyphenols in my beer from elevated dryhop oz/gallon, they will come of extremely bitter/spicy until the beer has conditioned. Sometimes this is a few days, other times it’s 2 or more weeks depending on the hop variety. Polyphenol are typically detected by your taste buds as bitter and astringent. Here is a study that specifically looked at polyphenols and other polyphenolic compounds in beverages and food. You can read the article if you choose but it’s not really that interesting by any means just concludes that excess polyphenols in food and beverages will be picked up by taste receptors as bitterness

 

[couchsending]

So what is your vote for hot vs cold additions? 50:50? Or favor the cold side?

The Shellhammer research shows that despite what many brewers are doing, more aroma comes from hot side additions. So we have opposing thoughts here...... which makes things interesting!

Half as much on the hot side as on the cold..

That study was done with Cascade. I’m more prone to trusting the best pros that have brewed the same beer a hundred times vs. that study.