New England IPA "Northeast" style IPA

[ThirstyPawsHB]

The final post. I supposedly did everything perfect. Starter. Zero O2 transfers. Keg filter for seperating hops. Used a known great recipe courtesy @Dgallo. Looks and tastes a bit oxygenated w/bannana...really, bannana?? Done with IPAs...

 

[flintoid]

How hot did you let that ferment? And with what yeast?

 

[SRJHops]

The final post. I supposedly did everything perfect. Starter. Zero O2 transfers. Keg filter for seperating hops. Used a known great recipe courtesy @Dgallo. Looks and tastes a bit oxygenated w/bannana...really, bannana?? Done with IPAs...View attachment 636326

Dude, don't give up! Grab a growler from Southern Heights this weekend (because you can) and let's figure it out. Give us the ingredients and temps and procedures. Lots of folks with a lot more experience than me, but I bet we can diagnose.

I like banana, btw, so maybe it could be a good thing! Hybrid IPA-Hefe?!

 

[ryanm8]

I use 15% flaked oats normally and the head retention lasts for the entire time it takes me to drink the beer (~15 minutes). Also, I have not noticed the beer clearing no matter how long I wait. So maybe the real factor is process and not ingredients

 

[Dgallo]

Oats contain more lipids than any other flaked adjunct or malted grain. . Lipids negatively effect head retention. Some batches of oats will contain more than others based on the growing season and that’s why some people are have no issue at 15% while others lose their head in minutes when only using 8%. So it’s a fact that oats can negatively effect head retention passed a certain threshold and amount of lipids extracted.

That’s why you see many breweries using both wheat and oats because they want the mouthfeel of the oats and balancing with the wheat for the head

 

[leesmith]

The picture below is what was left of two ounces of hops after cleaning primary. Keg lid is for size comparison.

I bag my hops and thought the bag had ripped during dry hopping. There was practically nothing left in it. I rinsed the bag into the sink along with the yeast cake of the primary. The strainer shows what was left of the hops.

Usually have a swelled up mass of green matter inside the bag.

As a side note I do transfer clear wort to the fermenter...so no hot side hops were in there.

All 2019 Galaxy from Yakima Valley. Could these be T45 hops?

 

[ryanm8]

Oats contain more lipids than any other flaked adjunct or malted grain. . Lipids negatively effect head retention. Some batches of oats will contain more than others based on the growing season and that’s why some people are have no issue at 15% while others lose their head in minutes when only using 8%. So it’s a fact that oats can negatively effect head retention passed a certain threshold and amount of lipids extracted.

That’s why you see many breweries using both wheat and oats because they want the mouthfeel of the oats and balancing with the wheat for the head

It's possible. I can say that a few years ago when I first started brewing these, the head retention was awful (never had a problem with haze staying though). Over the years I have refined my process and head retention had continued to get better, despite me using more oats than in the past.

I just bought some new oats from Trader Joe's to replace my Walmart Great Value oats that have been doing well, so we'll see how that goes.

 

[vtipsy]

Apologies if I missed this somewhere in the previous 234 pages ...

Why the soft crash to 50f-ish rather than a full crash to 32 or at least to serving temperature around 38?

 

[Dgallo]

Apologies if I missed this somewhere in the previous 234 pages ...

Why the soft crash to 50f-ish rather than a full crash to 32 or at least to serving temperature around 38?

When people are referring to softcrashing here they are doing to drop the yeast out of suspension. That way they can dryhop with a greatly decreased amount of yeast present. so when they fully crash to serving temps later, the yeast will not strip any hop oils from the dryhop with them.

You can fully crash to serving temps to drop yeast if you choose but then it’s too cold to dryhop with great results. So you’d have to warm it back up to do so.

Softcrashing vs serving temp crashing has s bigger impact on commercial breweries. Takes a lot less time and energy to crash their volumes down to 50-55 versing 34. That’s where softcrashing came from

 

[EcuPirate07]

My newest NEIPA brewed with Amarillo, Simcoe, Motueka and Kohatu hops. I used Imperial yeast Loki, their Kveik strain pitched and fermented at 95 degrees.

 

[vtipsy]

When people are referring to softcrashing here they are doing to drop the yeast out of suspension. That way they can dryhop with a greatly decreased amount of yeast present. so when they fully crash to serving temps later, the yeast will not strip any hop oils from the dryhop with them.

You can fully crash to serving temps to drop yeast if you choose but then it’s too cold to dryhop with great results. So you’d have to warm it back up to do so.

Softcrashing vs serving temp crashing has s bigger impact on commercial breweries. Takes a lot less time and energy to crash their volumes down to 50-55 versing 34. That’s where softcrashing came from

Great explanation. Cheers.

For the last couple of hoppy batches I've crashed to around 38, warmed then transferred to keg with spiess and CBC-1 yeast.

 

[mjjunior10]

My newest NEIPA brewed with Amarillo, Simcoe, Motueka and Kohatu hops. I used Imperial yeast Loki, their Kveik strain pitched and fermented at 95 degrees.

It looks great! I hope other brewers share their results with kveik NEIPA, cause I can't get other hyped yeasts like 1318, however I have Hothead Ale on hand just now. Cheers!

 

[Shenanigans]

My micro IPA, turned out pretty good for my first attempt.
Only 3.5% and a malt bill of Vienna, Oat Malt and splash of Carared. Only Mosaic and Vic Secret hops.
Great BBQ beer that I can drink 5 of and only get a bit tipsy

 

[NickC]

Dude, don't give up! Grab a growler from Southern Heights this weekend (because you can) and let's figure it out. Give us the ingredients and temps and procedures. Lots of folks with a lot more experience than me, but I bet we can diagnose.

I like banana, btw, so maybe it could be a good thing! Hybrid IPA-Hefe?!

This reminded me.. never followed up on the Austin trip I asked for tips on. I visited Southern Heights and it was legit. I’m not a huge sour guy, but they had a raspberry fruited sour that weekend that was one of the best beers I’ve had. Their NEs were solid, def best I could find in ATX. Also visited Hi Sign and Pinthouse (their Electric Jellyfish is solid).

Thanks for the recs!

 

[beervoid]

Possibly - I am going to go work through the Crisp malted oats first and to see if improved.

To be honest the driving force for me to drop wheat malt was not the Janish book per se but rather what they actually do at Sapwood. Snipsnap (2R, flaked oats, chit); Pillowfort (2R, malted oats, chit), Rings of Light (2R, GNO, chit), Cryovolcano (2R, chit, flaked oats), Cheater Hops 1&2 (different now - 2R, flaked wheat, chit, C10)

Did you ask at the brewery which grains they used?
Michael commented on the snipsnap post on his blog it had malted wheat.

 

[Northern_Brewer]

Folk in this thread may find this video from BrewCon Leeds of mild interest (but not a must-watch) - it's by Will Longmate from the UK division of Barth-Haas talking about flavour profiles of hops :



He did a second talk which was more of an extended advert for all their hop derivatives - BBC, oils etc. (and the first 10 minutes is pretty much identical to the first talk).

Some of the other talks on the BrewCon channel may be of interest - for instance Andy Paterson mentioned in passing that Lallemand are aiming to release a bacterium and two dry yeasts per year, a kveik and another NEIPA yeast, ???presumably a dry version of 1318 London Ale III???.

 

[EcuPirate07]

It looks great! I hope other brewers share their results with kveik NEIPA, cause I can't get other hyped yeasts like 1318, however I have Hothead Ale on hand just now. Cheers!

Use it! And don’t be afraid to pitch at 95+ also the recommended amount t of yeast is a teaspoon or tablespoon (can’t remember which) of yeast slurry per 5g batch, otherwise you’re over pitching lol

 

[Dgallo]

Use it! And don’t be afraid to pitch at 95+ also the recommended amount t of yeast is a teaspoon or tablespoon (can’t remember which) of yeast slurry per 5g batch, otherwise you’re over pitching lol

Just finished running kviek for a 3rd beer. I’m happy with it. I still like A24’s profile better but Horndival (omega 091) has some great pineapple notes to it. Just crashed the yeast and getting ready for the first round of dryhop later today, I’ll report back with the final product

 

[mjjunior10]

Yeah Dgallo, let us know the outcome beer.
I also have used kveik in another beers.. its awsome! Planning to use it the next NEIPA as well.

 

[Andre3000]

My suggestion would be Columbus hotside with galaxy 2:1 and dry hop galaxy:citra 1:2. You could def incorporate Columbus dryhoping aswell

Took your advice and brewed this with the following grist:

8% flaked oats
8% oat malt
8% White wheat
4% Golden naked oats
balance 2-row
yeast: pillaged from a Back Country Brewing can which is Escarpment Labs 1318 according to them.

I've never used oat malt and lately I've been staying away from flaked oats and just using white wheat so I decided to switch it up. While it is a great beer, it is absolutely not what I was expecting. Mouthfeel and body is great, fantastic aroma, but the flavor is incredibly floral, which I would have not expected. Did that come from the columbus? I was hoping for more dank, which it really is not.

 

[Andre3000]

Also - all of the talk of about Sabro...

Simcoe, Citra, Sabro at 3:3:2 dryhop is phenomenal
(Simcoe & Citra whirlpool at 3:3)

The Sabro added a subtle woody/vanilla background flavor that balances the Simcoe & Citra very nicely. This is a keeper recipe.

Now that I've got my hands on Sabro, may try this unless I can be convinced otherwise.

 

[Dgallo]

Took your advice and brewed this with the following grist:

8% flaked oats
8% oat malt
8% White wheat
4% Golden naked oats
balance 2-row
yeast: pillaged from a Back Country Brewing can which is Escarpment Labs 1318 according to them.

I've never used oat malt and lately I've been staying away from flaked oats and just using white wheat so I decided to switch it up. While it is a great beer, it is absolutely not what I was expecting. Mouthfeel and body is great, fantastic aroma, but the flavor is incredibly floral, which I would have not expected. Did that come from the columbus? I was hoping for more dank, which it really is not.

That amount of Columbus should have given some dank, so it’s possible its old(getting to the end of last year’s crop) or the lot it came from didn’t produce a lot of dank. That’s a shame. Glad it came out good though

 

[leesmith]

That amount of Columbus should have given some dank, so it’s possible its old(getting to the end of last year’s crop) or the lot it came from didn’t produce a lot of dank. That’s a shame. Glad it came out good though

I think this is very indicative of homebrew ingredient quality.

I’m starting to think a much better way to approach various hop focused recipes is to brew seasonal....buy seasonal and ensure proper storage from the get go.

Just bought a bag of Nelson from my local and I’m probably not going to use them due to lack luster aroma...they smell of dry grass more than they should.

 

[Dgallo]

I think this is very indicative of homebrew ingredient quality.

I’m starting to think a much better way to approach various hop focused recipes is to brew seasonal....buy seasonal and ensure proper storage from the get go.

Just bought a bag of Nelson from my local and I’m probably not going to use them due to lack luster aroma...they smell of dry grass more than they should.

Agreed. I had a bad batch of mandarina recently but I just got some of the best mosaics I’ve ever worked with. Slight dank with some really forward blueberry notes.

 

[ihavenonickname]

@Dgallo what’s your process for adding dry hops after a soft crash with minimal o2 exposure?

 

[Dgallo]

@ihavenonickname
I have a this set up. I will open the cap and run the co2 on the liquid post after it’s at just below the the surface so it will repurge the headspace after it for 20 seconds I’ll recap it

 

[leesmith]

2019 Galaxy from Yakima Valley....
All Galaxy...Emily:

2.5 gallon batch
5 gallon total volume

Ca: 60
Mg: 5
Na: 40
Cl: 100
So4: 100

R.O. Water

80% Rahr 2-row
15% White Wheat Malt
5% C20

156 mash for 30 min
160 mash for 30 min

5.35 mash ph
170 mash out

Adjusted to 5.2 pre-boil ph

.65oz. Galaxy at 60 min for 58.2 IBU's

.6 grams Whirlfloc at 0 min
3 oz. Galaxy at 0 min

Chilled to pitching temp
Aerated
1318 2nd gen starter pitched

O.G. of 1.065
F.G. of 1.016

10 days ferment

Day 3....Dry hopped at 1.20...2 oz. Galaxy
Cold crash to 58 for three days

Transferred off yeast into purged keg.
Dry hopped with 3 oz. Galaxy at 62 for two days

Crashed for 4 days at 40.
Transferred to purged serving keg to carb at 44 degrees @ 14.5 psi for 2.5 volumes.

Dank....passion fruit....creamy....herbal....tight bitterness. Soft.

 

[cheesebach]

View attachment 637579

2019 Galaxy from Yakima Valley....
All Galaxy...Emily:

2.5 gallon batch
5 gallon total volume

Ca: 60
Mg: 5
Na: 40
Cl: 100
So4: 100

R.O. Water

80% Rahr 2-row
15% White Wheat Malt
5% C20

156 mash for 30 min
160 mash for 30 min

5.35 mash ph
170 mash out

Adjusted to 5.2 pre-boil ph

.65oz. Galaxy at 60 min for 58.2 IBU's

.6 grams Whirlfloc at 0 min
3 oz. Galaxy at 0 min

Chilled to pitching temp
Aerated
1318 2nd gen starter pitched

O.G. of 1.065
F.G. of 1.016

10 days ferment

Day 3....Dry hopped at 1.20...2 oz. Galaxy
Cold crash to 58 for three days

Transferred off yeast into purged keg.
Dry hopped with 3 oz. Galaxy at 62 for two days

Crashed for 4 days at 40.
Transferred to purged serving keg to carb at 44 degrees @ 14.5 psi for 2.5 volumes.

Dank....passion fruit....creamy....herbal....tight bitterness. Soft.

Looks great! Is the 5 gallons pre-boil volume? On what day did you start your 1st cold crash to 58? No hop burn/astringency with the close to 2oz/gallon galaxy dry hop?

 

[leesmith]

5 gallons is total volume....pre mash.

I typically end up with @ 3.5 gallons into fermenter plus starter volume of 1 liter.

1st cold crash was on day 10.

No hop burn what so ever. It ends up being less than 2 oz. per gallon due to losses....probably @1.5 oz.

 

[Dgallo]

I too, like @leesmith didnt get any hop bite from 2019 Galaxy from Yakima. I really think it was a solid crop. Hopped at a lower rate than him since it was a single hop pale ale, but it had great passion fruit notes and not overripe or past ripe notes that I’ve gotten in the past from galaxy.