New England IPA "Northeast" style IPA

[Dgallo]

I have a dual hopped NE IPA on now with Citra / Azacca (both YVH 2018 crop).

1.060 / 1.012 (6.3%)
30 Min - 4 mL hop extract
10 Min - 1 oz of each hop
165* WP - 3 oz of each hop
Keg Dry Hop - 3 oz of each hop

It’s one of my favorite NE IPAs yet. Tons of tropical fruit (pineapple and melon on top of the typical Citra notes) and a nice firm bitterness.

That’s what I was hoping to hear with pineapple. I’m going to do mosaic Azacca with the idea Mosiac will bring that sweet berry note to pull out the pineapple

 

[emr25]

That’s what I was hoping to hear with pineapple. I’m going to do mosaic Azacca with the idea Mosiac will bring that sweet berry note to pull out the pineapple

What do you find brings out the sweet berry notes from Mosaic?

I have a single hopped Mosaic Hoppy Blonde on right now as well and it is definitely more on the earthy side of the Mosaic spectrum.

 

[Dgallo]

What do you find brings out the sweet berry notes from Mosaic?

I have a single hopped Mosaic Hoppy Blonde on right now as well and it is definitely more on the earthy side of the Mosaic spectrum.

Well certainly batch to batch will be different from the dank to the fruity. I had a single hop double Mosiac NEIPA I brew a little over a month ago and it was more dank in the beginning and then all blueberry mango once it sat cold in the keg for 2 weeks. Also 1.5oz per gal in the dryhop seemed to help with that batch

 

[BeerFst]

I did a rye pale ale (not NEIPA) the the hopping schedule below and got a ton of berry. this was the first time i got berry instead of dank with mosaic, but it was VERY prevalent

 

[couchsending]

It all depends on your lot of Mosaic honestly... I think that dry hopping temps and beer pH can have a big effect too. I find lower temps (like 58) to bring less of the gross sweaty/BO notes from Mosaic. I’ve got four different batches of Mosaic right now. 2018 YVH, 2017 Farmhouse, 2018 YCH, 2018 Bells. They’re all dramatically different in aroma out of the bag. YVH is the worst, Bell’s is the best by far. Honestly been pretty bummed about most of the PNW bags I’ve bought from YVH this year, some stuff has been totally unusable.

 

[emr25]

It all depends on your lot of Mosaic honestly... I think that dry hopping temps and beer pH can have a big affect too. I find lower temps (like 58) to bring less of the gross sweaty/BO notes from Mosaic. I’ve got four different batches of Mosaic right now. 2018 YVH, 2017 Farmhouse, 2018 YCH, 2018 Bells. They’re all dramatically different in aroma out of the bag. YVH is the worst, Bell’s is the best by far. Honestly been pretty bummed about most of the PNW bags I’ve bought from YVH this year, some stuff has been totally unusable.

Aroma of sweaty/BO is exactly what I get from this 100% Mosaic Hoppy Blonde.

Dry hopped in the keg during spunding (3-4 gravity points left) at room temperature (70-74*).

 

[Frieds]

Long time listener, first time caller here. Brewed with Nelson on my latest batch. Getting a really intense blueberry/blackberry type aroma. I don’t hate it but it’s not what I expected, I’ve never used this hop before.

 

[Cavpilot2000]

Long time listener, first time caller here. Brewed with Nelson on my latest batch. Getting a really intense blueberry/blackberry type aroma. I don’t hate it but it’s not what I expected, I’ve never used this hop before.

Interesting. I get blueberry sometimes from mosaic, but while I’ve never brewed with Nelson, I’ve never heard of it giving off blueberry (whereas it’s pretty common with mosaic).
I’ve always heard (and tasted) white grape with Nelson.

 

[Frieds]

Interesting. I get blueberry sometimes from mosaic, but while I’ve never brewed with Nelson, I’ve never heard of it giving off blueberry (whereas it’s pretty common with mosaic).
I’ve always heard (and tasted) white grape with Nelson.

That’s what I’ve read as well. Maybe the batch at my lhbs was an average one, its the only shop in my city that got some. I’ve tried a few commercial Nelson beers before and I have really enjoyed them, but I am only whelmed by this one.

 

[stickyfinger]

Do people like Enigma? I made a single hop that was not good to me at all. Then, I tried a single hop at a brewery last weekend that had the same unpleasant flavor. I don’t get it.

 

[couchsending]

I really enjoy it. It’s totally different than any other hop. Maybe a bit of the white wine like Nelson but not much. It’s incredibly potent. I’m always amazed how strong it comes through at the end of fermentation before dry hopping. It’s as potent if not more than Galaxy. I actually like the flavor/aroma of it better before dry hopping. Dry hopping with it adds this kind of weird earthiness.

To me Red Current best describes the strongest aspect of the Engima I’ve used, but still doesn’t exactly capture it.

Probably made 8 or so beers with it, most of them single hopped. I find like Galaxy you can get away with a lot less quantity.

 

[InspectorJon]

I’ve had enigma in a few flights of NEIPA at Moonraker in Auburn Ca. to compare it with other hop options. I never preferred the selections with enigma. The name is appropriate as its flavor is difficult to describe.

 

[cheesebach]

The Citra/Enigma NEIPA I made last year is probably my favorite IPA I’ve ever made. Looking forward to hopefully making another similar one soon.

 

[stickyfinger]

The Citra/Enigma NEIPA I made last year is probably my favorite IPA I’ve ever made. Looking forward to hopefully making another similar one soon.

enigma in hopstand or dryhop and how much/gal of wort?

 

[Sbe2]

Do people like Enigma? I made a single hop that was not good to me at all. Then, I tried a single hop at a brewery last weekend that had the same unpleasant flavor. I don’t get it.

Had a pound of it last year and wish I bought Vic secret or Sabro for my experimental hop. When I single hopped it, I got red Jolly Rancher. I don’t get it either, but YMMV.

 

[cheesebach]

enigma in hopstand or dryhop and how much/gal of wort?

It was a 4oz pack of enigma from Farmhouse that I split evenly between hopstand and dry hop (2oz in each). Citra was 4oz in each, so a 2:1 ratio. This was in a batch that was 6 gallons post-boil, 5 gallons in the fermenter. OG of 1.062.

 

[stickyfinger]

It was a 4oz pack of enigma from Farmhouse that I split evenly between hopstand and dry hop (2oz in each). Citra was 4oz in each, so a 2:1 ratio. This was in a batch that was 6 gallons post-boil, 5 gallons in the fermenter. OG of 1.062.

ok, that’s a lot less than was on my single hop. maybe i’ll try just an oz or two in dry hop along with a lot of citra

 

[couchsending]

The 4.5% “blonde ale” I made with Enigma had only 2oz in WP and 2oz in DH and it was shocking how potent it was (and still is 2 months later)

 

[stickyfinger]

That’s what I was hoping to hear with pineapple. I’m going to do mosaic Azacca with the idea Mosiac will bring that sweet berry note to pull out the pineapple

dude, you want pineapple? use Denali. Pineapple bomb.

 

[Dgallo]

dude, you want pineapple? use Denali. Pineapple bomb.

I had a beer a few months back and it was a Azacca / mosaic and it was the closest to true pineapple that I’ve ever seen. I looked into Denali but only could find 2017

 

[couchsending]

Denali
Bru-1
Vic Secret

Lots of El Dorado in the WP

Zythos if you can find it

All very very Pineapple forward.

 

[stickyfinger]

I have a question about A24, Dryhop. People are getting good results with it at 0.5 million cells/mL/deg Plato, right?

I have a pack manufactured on February 20. If I build that up in a liter on a stirplate and then pitch that to a total of 3L and spin that out, I should be able to pitch 11G of wort, right? I was using Mr Malty.

Is it a bad idea to start from such an old pack of yeast? It was stored in the fridge.

FYI, A24 comes as at 200B cells per sack I think.

 

[Dgallo]

I have a question about A24, Dryhop. People are getting good results with it at 0.5 million cells/mL/deg Plato, right?

I have a pack manufactured on February 20. If I build that up in a liter on a stirplate and then pitch that to a total of 3L and spin that out, I should be able to pitch 11G of wort, right? I was using Mr Malty.

Is it a bad idea to start from such an old pack of yeast? It was stored in the fridge.

FYI, A24 comes as at 200B cells per sack I think.

That’s pushing it 6 months. It can be done most likely but you’ll have to do quite a bit of building up to ensure healthy yeast and by that point you’ll most likely have a heavily a04 since you’ll have to decant the build ups. I’d just get a new pouch personally so you can do one starter and pitch it

 

[BeerFst]

I have a question about A24, Dryhop. People are getting good results with it at 0.5 million cells/mL/deg Plato, right?

I have a pack manufactured on February 20. If I build that up in a liter on a stirplate and then pitch that to a total of 3L and spin that out, I should be able to pitch 11G of wort, right? I was using Mr Malty.

Is it a bad idea to start from such an old pack of yeast? It was stored in the fridge.

FYI, A24 comes as at 200B cells per sack I think.

I pitched right around .5 and it worked wonders. I dont know if i got a ton of esters, the aroma is predominantly guava (which considering i added guava pulp is a good thing). Fully fermented to predicted OG of 1.010.

I guess the blend could be hard to make work but as long as you dont decant i dont see why it would be a problem. In the past with old yeast, ill start it on a 500ml starter in a 3L flask then add a liter of slightly stronger than 1.04 so that i get something close to 1.5L of 1.04, which seems to work fine.

 

[couchsending]

If you are trying to target very specific pitch rates you need to use as very fresh yeast. And without
a microscope you're pretty much blind anyways.

 

[mergs]

I have a Citra/Mosaic/Azacca NEIPA that is a variation from the OP. I've been sipping on it for months. Its started pouring clear about a week ago and getting a little boring in aroma and taste so tonight I just thought I might agitate the keg a little see how it changes the beer. Well theres definitely a hop bite but I really don't mind that. Its made the beer actually interesting again. Any of you all do this, or does your beer not last that long ?

 

[beervoid]

I soft crash for 36hrs and that seems to do the trick but there’s no reason you couldn’t go longer. The later generations seem to flock better so I’m guessing the a04 becomes dominate after g3 so I usual just don’t run it very long and just use a fresh pack. I’ve never done a side by side so I’m interested to see how the ester profiles comepare so def post the results of that

The blend fermented out in roughly 8 days. Went from 1.080 to 1.016 so spot on for my dipa predictions. Sampled it for ph and gravity reading. Look is way more hazy then the conan. Taste is also very different. More bright tropical dare I say pinapple esters then the stonefruit from conan. I would say the blend was a success but lets see how it tastes after softcrashing and dry hopping.

 

[stickyfinger]

I have a Citra/Mosaic/Azacca NEIPA that is a variation from the OP. I've been sipping on it for months. Its started pouring clear about a week ago and getting a little boring in aroma and taste so tonight I just thought I might agitate the keg a little see how it changes the beer. Well theres definitely a hop bite but I really don't mind that. Its made the beer actually interesting again. Any of you all do this, or does your beer not last that long ?

yes, it works well, as you say. i think it works better if the beer going into the keg has been cold crashed. that drops out most of the big particles, yeast and burn. then, you can feel free to invert for every pour if you want or wait for awhile and then invert when it is getting less hazy.

 

[emr25]

I have a dual hopped NE IPA on now with Citra / Azacca (both YVH 2018 crop).

1.060 / 1.012 (6.3%)
30 Min - 4 mL hop extract
10 Min - 1 oz of each hop
165* WP - 3 oz of each hop
Keg Dry Hop - 3 oz of each hop

It’s one of my favorite NE IPAs yet. Tons of tropical fruit (pineapple and melon on top of the typical Citra notes) and a nice firm bitterness.

Here’s the dual-hopped Citra / Azacca.

 

[ihavenonickname]

Here’s the dual-hopped Citra / Azacca.

I’d call that a pretty perfect color and head - grainbill? And did you crash the yeast out before the keg hop?

 

[Hannabrew]

Purty pour

 

[emr25]

I’d call that a pretty perfect color and head - grainbill? And did you crash the yeast out before the keg hop?

(62.86%) 11 lbs Barke Pilsner
(20%) 3 lbs 8 oz Golden Promise
(12.14%) 2 lbs 3 oz White Wheat
(3.57%) 10 oz Acidulated
(1.43%) 4 oz Gambrinus Honey

This was transferred to the keg to spund with 3-4 gravity points remaining. Dry hops were added to the keg just before the transfer and it was left at room temperature for 3 days before moving to the fridge to cold condition. I use a Clear Beer Draft System, clean beer with no hop astringency pouring 10 days from brew day.

 

[Hannabrew]

No hopping prior to keg hops?

No noticeable off flavors from extended contact with hops?

No issues with hop flavors falling off after crashing?

How many oz was the keg hop charge?

My last few NEIPAs have not followed my typical LoDo process (which clearly you are following) as I was just having too many issues with it. I just try and be as meticulous as possible post-fermentation.

This sounds great in theory but I'm concerned about the flavor drop off/extended hop contact over time

 

[cheesebach]

No hopping prior to keg hops?

No noticeable off flavors from extended contact with hops?

No issues with hop flavors falling off after crashing?

How many oz was the keg hop charge?

My last few NEIPAs have not followed my typical LoDo process (which clearly you are following) as I was just having too many issues with it. I just try and be as meticulous as possible post-fermentation.

This sounds great in theory but I'm concerned about the flavor drop off/extended hop contact over time

I'm curious about the process as well - I've yet to get a result that I'm happy with when adding dry hops at the tail end of fermentation and then starting to spund. Have you noticed that hop flavors fall off sooner after crashing when adding dry hops and then spunding? I have definitely had issues with hop flavor & aroma in the beers that I have added dry hops with a few points left and then spunded, but I did not take a sample before crashing, so I don't know whether those flavors just never came through or if they were lost somewhere along the way. So far, the process that has given me the best and most consistent results is adding 1/2 the dry hops at 48hrs and the remainder after a soft crash to ~60F to drop the yeast (though I'm not sure if or how much the soft crash has helped without a side-by-side). But then I am limited to force-carbonation.

 

[emr25]

1.060 / 1.012 (6.3%)
30 Min - 4 mL hop extract
10 Min - 1 oz of each hop (2 oz total)
165* WP - 3 oz of each hop (6 oz total)
Keg Dry Hop - 3 oz of each hop (6 oz total)

I get a ton of hop flavor and very little drop off. The longest a keg has lasted with this process is maybe 5 weeks, and the potency may have mellowed towards the end but I enjoyed it just as much if not more as time went on.

I’ve yet to taste anything “off” from the extended dry hop contact time. After the 3-4 days at room temperature to spund, it stays cold (34*F) in the fridge until it kicks and with the CBDS I’m pulling from the top furthest away from the settled out hops / yeast.

I did just add keg lids with ball lock gas posts built in. My new setup will be the CBDS connected to the keg lid which lets me leave the full length stainless dip tube in the keg. I might try removing the hops / yeast through the dip tube after a few days cold to see if I notice any difference in flavor stability over the course of drinking the keg.

 

[stickyfinger]

i've basically switched to doing a soft-crash first as well. There are a lot of benefits.

I'm curious about the process as well - I've yet to get a result that I'm happy with when adding dry hops at the tail end of fermentation and then starting to spund. Have you noticed that hop flavors fall off sooner after crashing when adding dry hops and then spunding? I have definitely had issues with hop flavor & aroma in the beers that I have added dry hops with a few points left and then spunded, but I did not take a sample before crashing, so I don't know whether those flavors just never came through or if they were lost somewhere along the way. So far, the process that has given me the best and most consistent results is adding 1/2 the dry hops at 48hrs and the remainder after a soft crash to ~60F to drop the yeast (though I'm not sure if or how much the soft crash has helped without a side-by-side). But then I am limited to force-carbonation.

 

[emr25]

Can’t hurt to point out that we all have vastly different systems, processes, techniques, and most importantly goals.

The way I’m doing things now is creating NE IPAs as good or better than what I can buy commercially (most of which deteriorate rather quickly even in cans). I’m happy with where I’m at and will undoubtedly continue to refine and improve, but I don’t think anyone should blindly attempt to mimic anyone’s advice (mine included).

With that said, I’m thinking a Mosaic / Sabro combination will be next on my list!

 

[Hannabrew]

Can’t hurt to point out that we all have vastly different systems, processes, techniques, and most importantly goals.

The way I’m doing things now is creating NE IPAs as good or better than what I can buy commercially (most of which deteriorate rather quickly even in cans). I’m happy with where I’m at and will undoubtedly continue to refine and improve, but I don’t think anyone should blindly attempt to mimic anyone’s advice (mine included).

With that said, I’m thinking a Mosaic / Sabro combination will be next on my list!

Totally agree. Only reason I'm asking is that your process was very close to my normal process but it was just getting frustrating with NEIPAs due to the dry hopping.

 

[emr25]

Totally agree. Only reason I'm asking is that your process was very close to my normal process but it was just getting frustrating with NEIPAs due to the dry hopping.

Yeah there really isn’t a perfect way at least that I know of. But the mouthfeel and low oxygen environment of natural carbonation from spunding makes up for any negatives of dry hopping in the keg (at least for me).

The CBDS or similar floating dip tube has been a big improvement for all styles. Lagers are brite faster when pulling from the top, hoppy ales require less conditioning time to get rid of hop astringency when pulling from the top, etc.

 

[Guevara]

Here’s the dual-hopped Citra / Azacca.

Hi! Fantastic colour! I'd like to brew this one. I' m just a beginner in this field and I have few questions. What kind of hop extract do you use? Boiling/mash, time/temperature, primary/secondary fermentation days/temperature? As I understand you carb in keg. Is it ok with dextrose? Thank you in advance!