New England IPA "Northeast" style IPA

[Northern_Brewer]

What POF- wine yeast did you use that wasn’t killer? Only POF- one I know of is K1V-1116 which is killer

Uvaferm/Steinberger 228 is probably the easiest to get hold of, it's reasonably easy to find in bricks and there's places in Eastern Europe that repack into retail sizes. The thread mentioned above is here.

Lately the Sapwood guys have been playing with some of the VIN series from Stellenbosch which are killer positive but POF- and with some interesting biotransformation/glucosidase activity.

 

[Dgallo]

I can certainly attest to malted wheat NEIPA dropping clearer after cold conditioning in the keg. @couchsending what did he contribute it to? Based on molecular weight, malted wheat would have the shortest branch chain of gluten of all the forms of wheat due to the malting process giving it less molecular weight than let’s say flaked. So if it’s not heavier, I wonder what else is causing the drop.l?

 

[SRJHops]

A common misconception is that malted wheat will help with haze, if anything it actually has the opposite effect. Listen to the recent CB&B podcast with the brewer from Modist. They have a mash filter so they can brew all sorts of weird beers that normal setups couldn’t. They brewed a 100% wheat malt hazy beer that cleared incredibly quickly. The brewer quotes Dan Carey from New Glaurus (one of the best brewers in the US) something about how malted wheat will always drop out of suspension. And when you have a large percentage of it, drag everything else down with it.

Perhaps one pound of malted wheat isn't enough to do much in a 15 pound grain bill. But good to know about large percentages.

Dig the local brewery mention! Modist is pretty solid, though Barrel Theory and Blackstack have 'em beat in the NEIPA category. I also LOVE New Glarus. Doubt they are making a NEIPA, but if so, it would likely be great!

 

[Dgallo]

Perhaps one pound of malted wheat isn't enough to do much in a 15 pound grain bill. But good to know about large percentages.!

Here’s how badly my NEIPA flocced in 3 weeks time in a keg using 2 lbs malted wheat

 

[couchsending]

Uvaferm/Steinberger 228 is probably the easiest to get hold of, it's reasonably easy to find in bricks and there's places in Eastern Europe that repack into retail sizes. The thread mentioned above is here.

Lately the Sapwood guys have been playing with some of the VIN series from Stellenbosch which are killer positive but POF- and with some interesting biotransformation/glucosidase activity.

your definition of "easy to get" and my definition are clearly rather different.

 

[NickC]

Galaxy is back in stock at Yakima Valley. 155 pounders available right now

Thanks for the heads up! I missed the boat a couple of weeks back, so glad I grabbed a pound this time around.

For those of you who have had success with the Citra Mosaic Galaxy combo, what’s your Whirlpool vs Dryhop schedule look like?

 

[Dgallo]

Thanks for the heads up! I missed the boat a couple of weeks back, so glad I grabbed a pound this time around.

For those of you who have had success with the Citra Mosaic Galaxy combo, what’s your Whirlpool vs Dryhop schedule look like?

Honestly can’t go wrong. Just watch the Galaxy amount in the dry hop, going overboard will make it take at least 2 weeks to make it drinkable. Big hopbite with the polyphenols

 

[couchsending]

Thanks for the heads up! I missed the boat a couple of weeks back, so glad I grabbed a pound this time around.

For those of you who have had success with the Citra Mosaic Galaxy combo, what’s your Whirlpool vs Dryhop schedule look like?

Personally I enjoy the different hops at different times.

I prefer Mosaic in WP
I prefer Citra in DH

Galaxy is fine either way I’d just use a much smaller percentage of it as compared to the other hops. It will clobber everything in its path.

 

[SRJHops]

Here’s how badly my NEIPA flocced in 3 weeks time in a keg using 2 lbs malted wheat
View attachment 631792 View attachment 631793

Interesting! So, I use malted wheat and malted oats and mine never drop clear...So, could it be the malted oats keeping mine in suspension? Or something else?

 

[Dgallo]

Interesting! So, I use malted wheat and malted oats and mine never drop clear...So, could it be the malted oats keeping mine in suspension? Or something else?

I had a lot of luck with malted oats, just hated the lack of head retention with it.

This is the first time I’ve used malted wheat at 15 % or more of a NEIPA

 

[marchuk96]

Personally I enjoy the different hops at different times.

I prefer Mosaic in WP
I prefer Citra in DH

Galaxy is fine either way I’d just use a much smaller percentage of it as compared to the other hops. It will clobber everything in its path.

I'd agree 100% with @Dgallo..I mean mosaic is good any way you use it...so are any of them for that matter...I don't think there is any wrong way to use any of those hops

 

[kevink]

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.

You're saying that you dry hop at 60 here?

 

[couchsending]

I'd agree 100% with @Dgallo..I mean mosaic is good any way you use it...so are any of them for that matter...I don't think there is any wrong way to use any of those hops

It depends on the mosaic you have... there’s a lot of mosaic that has that sweaty/dank/footy aspect to it. If you’ve got that stuff putting it in hotside will get rid of that but leave you with the cool fruity aspects of mosaic.

 

[couchsending]

You're saying that you dry hop at 60 here?

Yes

 

[beervoid]

A common misconception is that malted wheat will help with haze, if anything it actually has the opposite effect. Listen to the recent CB&B podcast with the brewer from Modist. They have a mash filter so they can brew all sorts of weird beers that normal setups couldn’t. They brewed a 100% wheat malt hazy beer that cleared incredibly quickly. The brewer quotes Dan Carey from New Glaurus (one of the best brewers in the US) something about how malted wheat will always drop out of suspension. And when you have a large percentage of it, drag everything else down with it.

Great stuff thanks for sharing.
Makes me wonder though how trillium does it as they state they use white wheat in many of their ipas. I figured this is malted.

 

[stickyfinger]

Great stuff thanks for sharing.
Makes me wonder though how trillium does it as they state they use white wheat in many of their ipas. I figured this is malted.

in his book janish says there is a sweet spot for haze from wheat malt and then if you go over that it gets less hazy...

 

[beervoid]

in his book janish says there is a sweet spot for haze from wheat malt and then if you go over that it gets less hazy...

Where in the book did you read that?
I could only find the 40% unmalted wheat experiment making less haze and then he goes on to state that malted wheat is better for haze.

EDIT found it, 15 to 20% might be good for stable haze with malted wheats..

I've had clarity issues with only 10% though

 

[SRJHops]

I had a lot of luck with malted oats, just hated the lack of head retention with it.

This is the first time I’ve used malted wheat at 15 % or more of a NEIPA

I don't totally understand all the ways to influence head retention, but I do add carafoam and flaked barley to my beers, hoping they counteract anything that decreases it. It seems to be working, as the head retention (and haze retention) for my beers seems quite good. Here was my latest grain bill, BTW:

Two-row Malt: 60%
Oat Malt: 13%
White Wheat Malt: 13%
Carafoam: 7%
Flaked Barley: 7%

 

[isomerization]

Personally I enjoy the different hops at different times.

I prefer Mosaic in WP
I prefer Citra in DH

Galaxy is fine either way I’d just use a much smaller percentage of it as compared to the other hops. It will clobber everything in its path.

I like this concept a lot and have been meaning to explore more. Normally I just blend all my hops (in whatever ratio) and add at the indicated times, temps, etc.

Care to share any other hops that benefit from hot versus cold side?

 

[beervoid]

I had a lot of luck with malted oats, just hated the lack of head retention with it.

This is the first time I’ve used malted wheat at 15 % or more of a NEIPA

Did u use any other proteine grains?
It's funny cause Janish's book and the research there in says you get the most stable haze with malted wheat at 15%

Which brand and type of malted wheat did you use?
How much % oats do u usually add?
This is a head scratcher...

 

[isomerization]

So far most neipa i've had had a stable haze. Most where not older then 3 months.
I do taste a difference when they are fresh and you poor the bottom of settled debris vs an old one with settled debris. The old ones I prefer to keep it out.

3 months!? I’m not buying if it’s more than 4-6 weeks since canning date (anything hoppy, sour or dark are less of a concern).

 

[leesmith]

Did u use any other proteine grains?
It's funny cause Janish's book and the research there in says you get the most stable haze with malted wheat at 15%
This is a head scratcher...

80% Rahr 2-row
20% White wheat malt

Single hop Nelson beer.

Stayed hazy to the last drop.
Clear before dry hopping.

 

[beervoid]

View attachment 631900

80% Rahr 2-row
20% White wheat malt

Single hop Nelson beer.

Stayed hazy to the last drop.
Clear before dry hopping.

Been reading into this a bit, the research paper quoted in Janish's book. It seems it's a very complex subject and different types of malt from different maltsters can be haze positive or negative..

 

[Oldskewl]

Do certain hops effect haze more so than others? My last 2 beers have kept their haze over 3-4 months in the keg. One was a Trillium Vicinity clone and the other was this OP recipe 1 Citra|1 Mosaic|1 El Dorado|0.5 Galaxy(same Galaxy used in the Vicinity clone) Both beers had an astringency to them I have never experienced before.

 

[beervoid]

3 months!? I’m not buying if it’s more than 4-6 weeks since canning date (anything hoppy, sour or dark are less of a concern).

I can only get em by trade so I was unlucky with that batch

 

[leesmith]

Do certain hops effect haze more so than others? My last 2 beers have kept their haze over 3-4 months in the keg. One was a Trillium Vicinity clone and the other was this OP recipe 1 Citra|1 Mosaic|1 El Dorado|0.5 Galaxy(same Galaxy used in the Vicinity clone) Both beers had an astringency to them I have never experienced before.

Yes
They do.

The haze is strain dependent, recipe dependent, and process dependent....and no one way to do it.

 

[beervoid]

Do certain hops effect haze more so than others? My last 2 beers have kept their haze over 3-4 months in the keg. One was a Trillium Vicinity clone and the other was this OP recipe 1 Citra|1 Mosaic|1 El Dorado|0.5 Galaxy(same Galaxy used in the Vicinity clone) Both beers had an astringency to them I have never experienced before.

Generally the higher oil content hops.

 

[isomerization]

I can only get em by trade so I was unlucky with that batch

Ah gotcha, I was referring to liquor store purchases, but yeah you’re at the mercy of your trade buddy lol.

 

[leesmith]

Been reading into this a bit, the research paper quoted in Janish's book. It seems it's a very complex subject and different types of malt from different maltsters can be haze positive or negative..

Pretty interesting.

I’ve also made heavily dry hopped mixed ferm beers with wheat and they clear like a champ.

Experience is the best teacher I’ve found....wish i had more time.

 

[couchsending]

Do certain hops effect haze more so than others? My last 2 beers have kept their haze over 3-4 months in the keg. One was a Trillium Vicinity clone and the other was this OP recipe 1 Citra|1 Mosaic|1 El Dorado|0.5 Galaxy(same Galaxy used in the Vicinity clone) Both beers had an astringency to them I have never experienced before.

Definitely. The Aussie hops are notorious for it, some American varieties. It’s not necessarily directly related to oil content although they do tend to coincide. Have you used Galaxy before?