New England IPA "Northeast" style IPA

[mjjunior10]

Kveik NEIPA
This is my first test batch with this amazing yeast.
I haven't made two comparative batch with english yeast yet, but hey its in five days it comes out a delicious NEIPA.
60% pils
12% munich malt
18% oat flocs
10% wheat malt

25 ibu Columbus 30 min
5 ibu Centennial 5 min
90 g IDaho7 Hopstand

Hothead Ale yeast

Dryhop1:
50g citra
30 g Centenniall

Keghop:
50g Simcoe
50g ekuanot

Thank you everyone.

 

[couchsending]

Found some 2019 South African hops. Seem to smell better than the ones I got last year, let’s hope.

Rhar 2 Row
6% Carafoam
2% Carahell
Acidulated
145/154/162/172

1.064
Wlp072

Bittering with warrior for 20 IBUs
3oz Southern Passion at 5
4oz of Citra Leaf in hopback
5oz Southern Passion DH
2oz African Queen DH
1oz Strata DH

This yeast is fast and floccs super hard. Gonna try dry hopping this at warmer temps which I haven’t done in a while. Don’t need to really soft crash this yeast due to its flocculation.

 

[TBryerton]

Found some 2019 South African hops. Seem to smell better than the ones I got last year, let’s hope.

Rhar 2 Row
6% Carafoam
2% Carahell
Acidulated
145/154/162/172

1.064
Wlp072

Bittering with warrior for 20 IBUs
3oz Southern Passion at 5
4oz of Citra Leaf in hopback
5oz Southern Passion DH
2oz African Queen DH
1oz Strata DH

This yeast is fast and floccs super hard. Gonna try dry hopping this at warmer temps which I haven’t done in a while. Don’t need to really soft crash this yeast due to its flocculation.

How long are you mashing at each temp?

 

[couchsending]

45/15/20/10. For this beer and this yeast.

 

[beervoid]

45/15/20/10. For this beer and this yeast.

What kind of difference do you find vs single step + mash out?

 

[couchsending]

Foam, mouthfeel, attenuation, efficiency

 

[cpham574]

Kveik NEIPA
This is my first test batch with this amazing yeast.
I haven't made two comparative batch with english yeast yet, but hey its in five days it comes out a delicious NEIPA.
60% pils
12% munich malt
18% oat flocs
10% wheat malt

25 ibu Columbus 30 min
5 ibu Centennial 5 min
90 g IDaho7 Hopstand

Hothead Ale yeast

Dryhop1:
50g citra
30 g Centenniall

Keghop:
50g Simcoe
50g ekuanot

Thank you everyone.


View attachment 650043

I plan to use this yeast on my next batch too. Around what days did you add your DH and keg hop?

 

[mjjunior10]

I plan to use this yeast on my next batch too. Around what days did you add your DH and keg hop?

It ferment out in about 24 hours.. DH at day 2 and keghop at day 4.

 

[cpham574]

It ferment out in about 24 hours.. DH at day 2 and keghop at day 4.

wow that’s super fast! What temp did you ferm at? I’m thinking about pitching at 95* and then wrapping in my sleeping bag and placing in the garage where it’s prob around 80* ambient. Also, did you crash before any of the dry hopping?

 

[mjjunior10]

wow that’s super fast! What temp did you ferm at? I’m thinking about pitching at 95* and then wrapping in my sleeping bag and placing in the garage where it’s prob around 80* ambient. Also, did you crash before any of the dry hopping?

I pitched at 32 *celsius and forgot it., warm climate im my local, room temperature around 28* celsius. After 24 hours I dryhopped and place bucket into refrigerator and set temp to 18°c.
At day 3, I kegged, then the hops and cold crashed. Day 4 burst carb around 40 psi.

 

[mjjunior10]

I pitched at 32 *celsius and forgot it., warm climate im my local, room temperature around 28* celsius. After 24 hours I dryhopped and place bucket into refrigerator and set temp to 18°c.
At day 3, I kegged, then the hops and cold crashed. Day 4 burst carb around 40 psi.

... I also soft crash to 10°c before kegging to help particules down to bottom fermenter.

All in all, at day five I started get some pints, already good beer but a little green yet. It is getting better now.

 

[Dgallo]

Just had my two biggest fermenting fears come to life on this beer. My temp control failed and co2 line on my fermenter clogged up and cracked the lid. Temp got up to 80 on 1318. My guess is it was only there for an hour or two but who know. Def under 4 though. I’m hoping that since it was technically fermenting under pressure at that temp that the yeast did not produce fusel alcohol (nothing detectable now but it’s in active fermentation.

Has anyone had 1318 get this high and the beer lived to tell the tale?

 

[SRJHops]

Just had my two biggest fermenting fears come to life on this beer. My temp control failed and co2 line on my fermenter clogged up and cracked the lid. Temp got up to 80 on 1318. My guess is it was only there for an hour or two but who know. Def under 4 though. I’m hoping that since it was technically fermenting under pressure at that temp that the yeast did not produce fusel alcohol (nothing detectable now but it’s in active fermentation.

Has anyone had 1318 get this high and the beer lived to tell the tale?

I got to 77 using 1318 a few beers back. It was overnight so about 8 hours, though not sure how long at 77 or if it went even higher. But no fusels that I could detect and the beer turned out quite good. Guessing you will be OK! Hops can hide fusels a bit, right?

 

[ihavenonickname]

I got back on track with some better methods (active yeast, ferm in keg, crashed and transfer on co2) and a sure thing recipe. Turned out incredible, I’m going to keep this beer around year round


4.7g into fermenter.

1.054 -> 1.011


9lb 2 row

1 lb flaked rye

.5 lb malted wheat


0.5 oz centennial at 30

4oz mosaic WP at 180 for 30


London fog, 2L Starter Pitched at 72

Ferm at 68 for 10 days. Ramp to 72.


Cold crash to 40F, transfer to hopping keg 4oz Citra, 1oz galaxy (17.5%!) and 0.4g K meta. Dry hopped at 60F for 48 hours, transfer to serving keg.


This is 4 weeks in, bright punchy hops, great aroma but even punchier flavor. I like these moderate abv versions finishing low like this, keeps it refreshing.


https://imgur.com/gallery/0xbyDLd

 

[89Hen]

I still consider myself a novice, when I read most of these posts I know that is an accurate assessment. I did try the version of this recipe from January 2019...

37.5% Rahr 2 Row (5 lbs)
37.5% Golden Promise (or similar like Pearl, Maris Otter) (5 lbs)
7.5% Flaked Oats (1 lb)
7.5% Flaked Barley 1 lb)
7.5 % Weyerman Wheat (1 lb)
2.5% Honey Malt (1/4 lb)

but my local store did not have the Weyermann Wheat so I just decided to for some stupid reason to sub Weyermann Caramel Wheat instead of just using another pale wheat. I figured one pound couldn't impart that much on the color and flavor. Ha! Still was very good, but I really want to try this again and get it bright golden.

This was coming out of the fermenter...

 

[cheesebach]

I got back on track with some better methods (active yeast, ferm in keg, crashed and transfer on co2) and a sure thing recipe. Turned out incredible, I’m going to keep this beer around year round


4.7g into fermenter.

1.054 -> 1.011


9lb 2 row

1 lb flaked rye

.5 lb malted wheat


0.5 oz centennial at 30

4oz mosaic WP at 180 for 30


London fog, 2L Starter Pitched at 72

Ferm at 68 for 10 days. Ramp to 72.


Cold crash to 40F, transfer to hopping keg 4oz Citra, 1oz galaxy (17.5%!) and 0.4g K meta. Dry hopped at 60F for 48 hours, transfer to serving keg.


This is 4 weeks in, bright punchy hops, great aroma but even punchier flavor. I like these moderate abv versions finishing low like this, keeps it refreshing.

https://imgur.com/gallery/0xbyDLd

Thanks for sharing! So it sounds like you spunded in the primary fermenter, is that right? Did you let it fully carbonate all the way to 20-25 PSI in the primary? Did you have the spunding valve on during all of fermentation or only at the tail end?

Is the K-meta added for protection from O2 during the transfer(s)? Sorry for all the questions, but I've struggled for awhile trying to find a spunding process that gives me consistent results with this style.

 

[ihavenonickname]

So I didn’t bother spunding at all actually, but this process of dry hopping after ferm is complete should make that pretty simple if you wanted to. Ya I tried the kmeta for o2 scrubbing, seems promising with little downside but I have nothing to compare it to.

 

[Frieds]

Found this on another thread and thought I’d post it here. Trillium posted the recipe to one of the beers they released recently.

https://www.trilliumbrewing.com/trillium-news/how-to-pale-ale

Interesting to see how little hops they’ve used in the kettle. I’ve been toying with the idea of reducing my kettle additions lately but have been afraid that I’ll lose too much flavour.

 

[MrPowers]

Found this on another thread and thought I’d post it here. Trillium posted the recipe to one of the beers they released recently.
https://www.trilliumbrewing.com/trillium-news/how-to-pale-ale
https://www.trilliumbrewing.com/trillium-news/how-to-pale-ale

Interesting to see how little hops they’ve used in the kettle. I’ve been toying with the idea of reducing my kettle additions lately but have been afraid that I’ll lose too much flavour.

I picked up a four pack of that along with a couple of their other offerings while I was on vacation in Boston this week. The hop level (saturation/intensity) is not even close to their other offerings (DDH Melcher and DDH Pittsburg). You definitely need more in the WP to keep it in IPA territory.

 

[SRJHops]

Found this on another thread and thought I’d post it here. Trillium posted the recipe to one of the beers they released recently.
https://www.trilliumbrewing.com/trillium-news/how-to-pale-ale
https://www.trilliumbrewing.com/trillium-news/how-to-pale-ale

Interesting to see how little hops they’ve used in the kettle. I’ve been toying with the idea of reducing my kettle additions lately but have been afraid that I’ll lose too much flavour.

Agreed. I also think it's best to take information from breweries -- especially the great ones -- with a grain of salt. Unless you have their fancy equipment, their procedures may not always transfer to the homebrewing scale. (Ever wish you had a centrifuge? I do.)

Better to see what is working for the homebrewers on this thread!

One of the things that I'm most curious about is the fact that fermentation strips hop oils (and flavor), yet a NEIPA without any whirlpool hops will lack flavor. Janish did an all dry hop beer and it lacked flavor, of course: http://scottjanish.com/zero-hot-side-hopped-neipa-hplc-testing-sensory-bitterness/

It seems to me that if we know fermentation will strip hop oils, then maybe we should be adding MORE hops to the whirlpool, so more remain! (Of course, there will be a point of diminishing returns -- but what is that point?) And of course also adding dry hops after fermentation, in addition to (or instead of) during fermentation.

 

[jjw5015]

2019 Citra is available now on yakima valley's website

 

[SRJHops]

I still consider myself a novice, when I read most of these posts I know that is an accurate assessment. I did try the version of this recipe from January 2019...

37.5% Rahr 2 Row (5 lbs)
37.5% Golden Promise (or similar like Pearl, Maris Otter) (5 lbs)
7.5% Flaked Oats (1 lb)
7.5% Flaked Barley 1 lb)
7.5 % Weyerman Wheat (1 lb)
2.5% Honey Malt (1/4 lb)

but my local store did not have the Weyermann Wheat so I just decided to for some stupid reason to sub Weyermann Caramel Wheat instead of just using another pale wheat. I figured one pound couldn't impart that much on the color and flavor. Ha! Still was very good, but I really want to try this again and get it bright golden.

This was coming out of the fermenter...

View attachment 650341

Yeah, a better call might have been to up the oats (actually, switch to malted oats) and/or add another pound of 2-row... I bet it lightens up a bit after carbonation, though, and of course the main thing is the flavor!

 

[cpham574]

I’m about to try fermenting in the keg for the first time. Can someone please critique my plan to keg hop? After keg hop for 2-3 days it will go into the kegerator and be served in the same keg.

1. Connect keg 1 (primary) IN post to keg 2 OUT post
2. Naturally purge keg 2 from primary fermentation via spunding valve set to 2-3psi
3. Prior to racking from keg 1 to keg 2, connect co2 tank to IN post of keg 2 but do not open regulator yet.
4. Release pressure from keg 2, open lid, turn on co2 regulator set to 2-3psi, drop in hops (which have been stored in a vacuum sealed mason jar)
5. Close lid on keg 2, purge 1-2 times with co2
6. Attach hose from keg 2 IN post with other end of hose submerged in Star san
7. Connect keg 1 to keg 2 and begin pressurized transfer

I’ve tried to do closed and pressurized transfers from my Anvil, but the flow always stops midway and I have to open the lid and finish racking that way. I’m hoping I can nail it with fermenting in the keg

 

[jjw5015]

I’m about to try fermenting in the keg for the first time. Can someone please critique my plan to keg hop? After keg hop for 2-3 days it will go into the kegerator and be served in the same keg.

1. Connect keg 1 (primary) IN post to keg 2 OUT post
2. Naturally purge keg 2 from primary fermentation via spunding valve set to 2-3psi
3. Prior to racking from keg 1 to keg 2, connect co2 tank to IN post of keg 2 but do not open regulator yet.
4. Release pressure from keg 2, open lid, turn on co2 regulator set to 2-3psi, drop in hops (which have been stored in a vacuum sealed mason jar)
5. Close lid on keg 2, purge 1-2 times with co2
6. Attach hose from keg 2 IN post with other end of hose submerged in Star san
7. Connect keg 1 to keg 2 and begin pressurized transfer

I’ve tried to do closed and pressurized transfers from my Anvil, but the flow always stops midway and I have to open the lid and finish racking that way. I’m hoping I can nail it with fermenting in the keg

If you have 3 kegs, fill up #2 with sanitizer and push it out into keg 3. Then you end up with a fully purged keg with natural C02, and keg 3 is already full of sanitizer for the next batch.

 

[chuckeg15]

Looking for some suggestions.

Here's the list of hops that I currently have:
Cashmere
Citra
Columbus
Dr. Rudi
Galaxy
Idaho 7
Mosaic
Mighty Axe Julius - (Cascade hops grown in Minnesota - ripe, sweet orange, mandarin and peach flavors)
Rakau
Riwaka

What combos would you suggest? I've done plenty of the Citra, Galaxy, Mosaic combination, so I'm looking for something different.

Also, which of these hops do you prefer in the whirlpool and which do you prefer as a dry hop?

I appreciate any input.

 

[couchsending]

Almost any combo of any of those hops would probably be good. Dr Rudi might be the outlier.

Look for some of the best breweries producing lots of modern IPAs and see what combos they use to get some new ideas.

Trillium, Bissell, The Veil, Other Half, Hop Butcher, Cellermaker, Holy Mtn, Alvarado St, Burgeon, Bearded Iris, Creature Comforts, Pinthouse Pizza, etc etc. etc.

Citra @ 5 min
Idaho 7 WP
Rakau, touch of Mosaic DH

Anyone else use that Mighty Axe Julius? That hop sounds like straight marketing to me.

Citra/Cashmere is interesting

Replacing Citra with Riwaka innany recipe is something Shaun Hill is doing at Hill Farmstead now....

 

[beervoid]

Looking for some suggestions.

Here's the list of hops that I currently have:
Cashmere
Citra
Columbus
Dr. Rudi
Galaxy
Idaho 7
Mosaic
Mighty Axe Julius - (Cascade hops grown in Minnesota - ripe, sweet orange, mandarin and peach flavors)
Rakau
Riwaka

What combos would you suggest? I've done plenty of the Citra, Galaxy, Mosaic combination, so I'm looking for something different.

Also, which of these hops do you prefer in the whirlpool and which do you prefer as a dry hop?

I appreciate any input.

I would take only one of the unknowns and pair it with another you really know well.

 

[ihavenonickname]

Your process sounds great. As mentioned, it’s always best to push out water or sanitizer to be sure you have 100% co2, not just diluting out the o2 that is already there.

you are adding the hops before transferring the beer, that’s fine. Some would argue you should transfer the beer first then open the lid to add the hops. I dont think anyone knows which is better for reducing o2 exposure, but the other way will probably save you some co2, less volume to purge.
I typically purge the headspace 5 times to be safe.

I think you’ll find this interesting
View attachment 650591

comes from here


another tip for using the kegs, you’ll definitely need a filter for the hopping keg and most people recommend a filter on the first fermentation keg so you don’t have a clog in your closed system on transfer, can be hard to trouble shoot.

I’m about to try fermenting in the keg for the first time. Can someone please critique my plan to keg hop? After keg hop for 2-3 days it will go into the kegerator and be served in the same keg.

1. Connect keg 1 (primary) IN post to keg 2 OUT post
2. Naturally purge keg 2 from primary fermentation via spunding valve set to 2-3psi
3. Prior to racking from keg 1 to keg 2, connect co2 tank to IN post of keg 2 but do not open regulator yet.
4. Release pressure from keg 2, open lid, turn on co2 regulator set to 2-3psi, drop in hops (which have been stored in a vacuum sealed mason jar)
5. Close lid on keg 2, purge 1-2 times with co2
6. Attach hose from keg 2 IN post with other end of hose submerged in Star san
7. Connect keg 1 to keg 2 and begin pressurized transfer

I’ve tried to do closed and pressurized transfers from my Anvil, but the flow always stops midway and I have to open the lid and finish racking that way. I’m hoping I can nail it with fermenting in the keg

 

[beervoid]

Your process sounds great. As mentioned, it’s always best to push out water or sanitizer to be sure you have 100% co2, not just diluting out the o2 that is already there.

you are adding the hops before transferring the beer, that’s fine. Some would argue you should transfer the beer first then open the lid to add the hops. I dont think anyone knows which is better for reducing o2 exposure, but the other way will probably save you some co2, less volume to purge.
I typically purge the headspace 5 times to be safe.

I think you’ll find this interesting
View attachment 650591

comes from here


another tip for using the kegs, you’ll definitely need a filter for the hopping keg and most people recommend a filter on the first fermentation keg so you don’t have a clog in your closed system on transfer, can be hard to trouble shoot.

I have had a beer that was dry hopped plug during transfer. The floating diptube line was folded double so it did not let any beer through at all.
I had to open it and replace the whole line which was not an easy task as its a royal pain in the butt to slip the silicon tubing over the diptube.

It took me a good 5 minutes of fiddling around.
I was sure my beer would be destroyed as it had alot of dry hops in it already and also fermented out and crashed at this point.
I had the co2 running the whole time during this process and purged the headspace.
As I was replacing the silicon tubing my hands splashed into the beer several times.
I proceeded transferring the beer hoping for the best.
Suprisingly the beer ended up great with 0 signs of oxidation. Drank it in a month.
Im quiet surprised I didnt get ANY DO problems!

 

[cpham574]

Your process sounds great. As mentioned, it’s always best to push out water or sanitizer to be sure you have 100% co2, not just diluting out the o2 that is already there.

you are adding the hops before transferring the beer, that’s fine. Some would argue you should transfer the beer first then open the lid to add the hops. I dont think anyone knows which is better for reducing o2 exposure, but the other way will probably save you some co2, less volume to purge.
I typically purge the headspace 5 times to be safe.

I think you’ll find this interesting
View attachment 650591

comes from here


another tip for using the kegs, you’ll definitely need a filter for the hopping keg and most people recommend a filter on the first fermentation keg so you don’t have a clog in your closed system on transfer, can be hard to trouble shoot.

That article looks great! Now I have some reading to do during my lunch break today.

I’m actually planning to use my 2 kegs that have a cut dip tube so I can place a filter over them. “Brite keg” style from Scott Janish. I want to fill the second keg with Star san and push it out with the gas from fermentation, but the only thing I don’t like about this method is the leftover Star san that isn’t pushed out since the dip tube is about 1” shorter. Do you have any suggestions on how to remove that leftover Star san? In the past I’ve had to open the lid and dump it out, but then I have to purge again