New England IPA "Northeast" style IPA

[VirginiaHops1]

Planning my next attempt at this beer, was all set on Citra, Mosaic and Galaxy but I'm just after getting a pound of Strata from Yakima and am dying to try this hop out. What would be a good hop to use with Strata and what ratios? I got some 2019 Citra which I'm sure would go great with it. Also have a good bit of Mosaic too. I got Medusa with this order but I'm thinking 2 dank hops (going by the descriptions) might be a bit much.

Are you referring to Medusa as dank? I thought Medusa was all fruit, at least as far as I remember YVH describing it. I bought 4 oz in my last order and am going to make a single hop pale with it but have never used it before.

 

[aaronm13]

Are you referring to Medusa as dank? I thought Medusa was all fruit, at least as far as I remember YVH describing it. I bought 4 oz in my last order and am going to make a single hop pale with it but have never used it before.

I'm just going off what Brulosphy had in their hop chronicle, never used it myself yet.

 

[Dgallo]

Are you referring to Medusa as dank? I thought Medusa was all fruit, at least as far as I remember YVH describing it. I bought 4 oz in my last order and am going to make a single hop pale with it but have never used it before.

I got peach and some of that neomex earth notes in last year’s crop. I heard this years crop was much peach and stone fruit forward

 

[aaronm13]

I might use it so with Strata and Citra. Could work really well.

 

[jturman35]

[/QUOTE]
As Janish and others have speculated, adding multiple dry hops in smaller doses could maximize the aroma/flavor. Of course, you have to be confident you are not oxidizing the beer each time...[/QUOTE]

I have only brewed about 1/2 dozen NEIPA’s but did 3 dry hops additions, 2oz each of Citra on day 2, day 10, and then keg hops. Best NEIPA I’ve ever brewed.

 

[Noob_Brewer]

As Janish and others have speculated, adding multiple dry hops in smaller doses could maximize the aroma/flavor. Of course, you have to be confident you are not oxidizing the beer each time...[/QUOTE]

I have only brewed about 1/2 dozen NEIPA’s but did 3 dry hops additions, 2oz each of Citra on day 2, day 10, and then keg hops. Best NEIPA I’ve ever brewed.

View attachment 657899[/QUOTE]
Although the picture is fuzzy that a beautiful color @jturman35. You mind sharing your grain bill?

EDIT: Thats also a bad ass fireplace you got there man!

 

[jturman35]

Thanks we just had the fireplace done and love it. Beer recipe courtesy of Braufessor. I have made this my go to grain bill for any future NEIPAS. I want to try Simcoe, Sabro, Motueka but having a hard time with a hop schedule.

6.5lb Maris Otter
6.5lb 2 Row
12oz flake oats
12oz flaked wheat
5oz Honey malt
Imperial Juice yeast


3oz Citra at Flameout
3oz Citra Whirlpool (180-150, @ 20- 30 mins)

2oz Citra Dry Hop (day 2-3)
2oz Citra Dry Hop (day 7-10)
2oz Citra keg hop

mash 154

 

[Dgallo]

Hey NYS guys, pretty seriously big news for us but still big news for all NEIPA lovers. Trillium is in trial distribution with Remarkable Liquids, If all goes well it may become a frequent occurrence!

 

[pshankstar]

Hey NYS guys, pretty seriously big news for us but still big news for all NEIPA lovers. Trillium is in trial distribution with Remarkable Liquids, If all goes well it may become a frequent occurrence!

That’s great news! I’m not sure if they distribute out to Western NY or not but hopefully they do or do soon.

 

[Sbe2]

I’ll be alright with Other Half being a little under an hour away. Loving the silky Chromas they came out with this past week.

 

[Dgallo]

I’ll be alright with Other Half being a little under an hour away. Loving the silky Chromas they came out with this past week.

They’re great too but they already distribute kegs up by me and so does EQ. Both do can drops too, so for me this is a bigger deal since I can’t get it unless I want to take a 4 hour ride

 

[RTHP99]

Other half is tough to beat when you take into account the quality, variety, quantity of beer they put out. I'm pretty pumped about equilibrium's new location though, since I live about 20 min away . Hopefully they up their stout production. Life After Death Star was absolutely amazing and showed that they can produce stouts that are as good as their neipas

 

[kevink]

Has anyone ever brewed one of these beers with 2-3 year old hops that were vacuum sealed and kept frozen? I just tapped a batch similar to my others (process and recipe) and it's awful. It tastes "old" with almost a medicinal flavor, no mouthfeel, and no super fresh hop aroma or flavor. I'm really at a loss here since most of these types of beers come out pretty amazing aside from the occasional "meh" batch. The older hops are all I can think of that could have screwed this up. I know I didn't oxygenate the beer at any point of the process because I have been fine tuning O2 exposure stuff almost every batch and have it down very well. Thoughts?

 

[Sbe2]

They’re great too but they already distribute kegs up by me and so does EQ. Both do can drops too, so for me this is a bigger deal since I can’t get it unless I want to take a 4 hour ride

I hear ya. I still try and make a yearly treck to Treehouse.

 

[jturman35]

Any thoughts on this hop schedule?

 

[Noob_Brewer]

Any thoughts on this hop schedule?

View attachment 658455

With the flaked oats and wheat being about ~13% of the grain bill, do you get what you want out of those adjuncts? Just curious really as Ive more commonly seen peeps having 20-30% from flaked oats/wheat/barley type adjuncts.

EDIT: Oh, sorry your question was related to hop schedule lol. When you doing the actual dry hop? All at once after fermentation complete?

 

[jturman35]

I think so. I heard on Brulosophy Scott Janish has lowered his adjuncts when brewing this style from 20-30% down to around 15-10%. I do feel the finishing gravity helps with mouthfeel as Scott also mentioned they aim for a little higher 1.018-1.020. My beer finished at 1.020.

I brewed a session 4.5 % hazy beer this summer that had 20% flaked wheat, 9% flaked oats and 9% flaked barley and seemed thinner than the 12% adjuncts posted above. At a month in this beer by far looks and feels more like a NEIPA compared to other versions. I have brewed this recipe twice and only changed the yeast/water profile. The first batch i did 150ppm sulfate, 100ppm cholride and was more like a nice crisp pale ale. I also used Imperial House yeast and now prefer Imperial Juice. I also prefer the higher 150ppm Chloride to 96 Sulfate ratio which rounds and smooths this beer out. I'm going to try 175ppm Chloride next batch.

As far as the dry hops the last batch i did 6oz split over 3 additions. I like the idea of hopping early to help scrub off oxygen. I added 2oz at day 2, 2 oz day 10, and 2 oz in the keg. I feel like the day 10 addition is the only one that proposed the greatest risk of introducing o2. I'm considering dry hopping 3 days before kegging. I have done the Citra, mosaic, galaxy and it was just ok, compared to Citra only version. A local brewery does a beer called Bro Flo IPA one of those ($16- 4 pack) which is Simcoe in the whirlpool and Moteuka, Sabro Dry hops that im trying to recreate. I remember the beer being so smooth yet you could tell it was loaded with hops. At 103 IBU's i am defiantly going to see about smoothing this beer out some. It does have a tad too much bitterness bite on the back of the tongue that needs to be dialed down a notch to be a 40 point beer.

 

[Dgallo]

Any thoughts on this hop schedule?

View attachment 658455

I like the hop schedule a lot. Only thing I would maybe change is taking 1 oz of motueka whirlpool and adding it to the dryhop so there is 3oz there and moving 1 oz of the simcoe from the dh and placing it in the whirlpool. In my experience simcoe is great hoptside and motueka is quite delicate and comes through better in the dh. That being said it will work either way

If you don’t mind a suggestion in your grain bill; I would just use 2row with the promise instead of Maris. In this style I’d be very hard pressed to believe any of the Maris character comes through over the hops. But again it’s not like it doesn’t work in general I just feel you could save a little money

 

[Dgallo]

Has anyone ever brewed one of these beers with 2-3 year old hops that were vacuum sealed and kept frozen? I just tapped a batch similar to my others (process and recipe) and it's awful. It tastes "old" with almost a medicinal flavor, no mouthfeel, and no super fresh hop aroma or flavor. I'm really at a loss here since most of these types of beers come out pretty amazing aside from the occasional "meh" batch. The older hops are all I can think of that could have screwed this up. I know I didn't oxygenate the beer at any point of the process because I have been fine tuning O2 exposure stuff almost every batch and have it down very well. Thoughts?

You’re right on the money with your theory. It’s the age of the hops. The essential oils can break down and kind of stale. Fresh, quality ingredients make quality beer. There’s a reason why all the top guys are paying more per lb for hops from specific rows or acres from certain farms instead of saving money and buying older hops

 

[jturman35]

Thanks for the suggestion Dgallo! I just have a habit of using MO malt. I moved some of the simcoe to 10mins, and now im wondering if i need more whirlpool hops. I like a little more aggressive beer, but i don't want to overdo the Simcoe either. I'm getting about 75ibu rolling with this current hop schedule.

.50 Warrio @ 60min
1oz simcoe @10mins
2oz simcoe whirlpool 20mins
1oz sabro whirlpool 20mins
1oz motueka whirlpool 20mins

3oz motueka dryhop
2oz simcoe dryhop
1oz sabro dryhop

 

[Dgallo]

Thanks for the suggestion Dgallo! I just have a habit of using MO malt. I moved some of the simcoe to 10mins, and now im wondering if i need more whirlpool hops. I like a little more aggressive beer, but i don't want to overdo the Simcoe either. I'm getting about 75ibu rolling with this current hop schedule.

.50 Warrio @ 60min
1oz simcoe @10mins
2oz simcoe whirlpool 20mins
1oz sabro whirlpool 20mins
1oz motueka whirlpool 20mins

3oz motueka dryhop
2oz simcoe dryhop
1oz sabro dryhop

It looks good to me. You could always drop your whirlpool temp to 150-160 which can help lower your ibus a tad. What program are you using to calculate the ibus? 75 seems high for me to only have a 60 and 10 min boil addition with a total of 2 oz.

I would roll with this schedule you posted. It seems well planned from my stand point. Very similar to something I would do myself

 

[jturman35]

I’m using the older version of Beersmith. I know it’s a calculated guess trying to figure ibu’s.

I tend to overthink recipe formulation when doing these high hopped beers as they usually not cheap to brew. Hell most aren’t cheap to buy packaged either at $17 (4 pack 16oz cans)

 

[aaronm13]

Going with this recipe over the weekend, is there any recommendations for adjustments to it? Grain bill is my standard one I've been tweaking since I started brewing this style. Only change is this time I've dropped around 9% wheat malt and boosted the golden promise to compensate.

Not sure about the hop ratios as I've not used Strata before but going with 1:1. Want the Strata to come true so thinking if Citra was higher it could easily over power it.

 

[Dgallo]

Going with this recipe over the weekend, is there any recommendations for adjustments to it? Grain bill is my standard one I've been tweaking since I started brewing this style. Only change is this time I've dropped around 9% wheat malt and boosted the golden promise to compensate.

Not sure about the hop ratios as I've not used Strata before but going with 1:1. Want the Strata to come true so thinking if Citra was higher it could easily over power it.

The only change I would make is your additions. Don’t use chalk as additive. It is insoluble in water so you won’t actually gain anything from. It can only dissolve being held under pressure or having a high PH. You’re better off using CaCl in your adjustment if you’re trying to boost your calcium

 

[aaronm13]

The only change I would make is your additions. Don’t use chalk as additive. It is insoluble in water so you won’t actually gain anything from. It can only dissolve being held under pressure or having a high PH. You’re better off using CaCl in your adjustment if you’re trying to boost your calcium

Thanks for pointing that out, it's a mistake. Forgot to check the exclude chalk box, I never use chalk.

 

[Frieds]

A local brewery made what they called a ‘New England Lager’ where I assumed they brewed what would have been a neipa and then fermented with a lager yeast. They added locally produced fruit juice to the brew as well. It was hazy, juicy, fruity but also dry and smashable like a lager.

So I decided to try my hand at making something similar and I’m over the moon with the result. We’re lucky enough to have a few shops that sell the same fruit juice nearby.

70% Golden Promise
18% Rolled Oats
12% White Wheat

60 Minute Boil

50gm Mosaic @ Flameout

OG 1.050

2pkg W34/70 Rehydrated @ 11C (52F)

2L 100% Apple & Mango Juice

110gm Galaxy @ Day 10
70gm Citra @ Day 10
70gm Mosaic @ Day 10

FG 1.012

The final product is delicious. It has the obvious lager character but it is hazy and juicy with the fruit juice playing a great supporting role with a subtle yet noticeable mango undertone. This looks like something I’m going to brew a lot of in the future.

 

[ihavenonickname]

Interesting I’d love to try it! I’m actually counting three things you are doing here that really catch my interest.

Lager yeast in a neipa: ya surprised this hasn’t been a bigger thing, keeps the focus on the hops. I’ve had a bunch of hoppy and dry hopped lagers lately, usually pretty good.

Juice - honestly I don’t really get it... you ferment our all the simple sugars which will get you pretty dry and potentially hot. Why not add fruit late in fermentation?

Your dry hop to whirlpool hop ratio is 5:1 whoa! Is this a hopping schedule you like in your neipas in general? I’ve mostly been about 1:1 for a total of 12-13 oz.

 

[Frieds]

Interesting I’d love to try it! I’m actually counting three things you are doing here that really catch my interest.
Lager yeast in a neipa: ya surprised this hasn’t been a bigger thing, keeps the focus on the hops. I’ve had a bunch of hoppy and dry hopped lagers lately, usually pretty good.
Juice - honestly I don’t really get it... you ferment our all the simple sugars which will get you a pretty dry, potentially hot. Why not add fruit late in fermentation?
Your dry hop to whirlpool hop ratio is 5:1 whoa! I’d this a hopping schedule you like in your neipas in general? I’ve mostly been about 1:1 for a total of 12-13 oz.

To address your three points:

1. I’m not a big lager drinker but the commercial version that I based mine off was a delicious beer that I could imagine myself drinking all summer long, and the all round idea and combination worked.

2. As for the fruit juice, the commercial version used mango and passionfruit juice and the passionfruit was at the forefront on the nose and very noticeable flavour wise. I can’t begin to even explain just how delicious this fruit juice is, the best I’ve ever tasted by a long margin.

3. I wanted to incorporate aspects of both styles. I’ve never brewed a lager before so I’m not experienced in a lot of the processes but I do know that they aren’t hopped that heavily, so that was my reasoning for the low kettle addition. Then I just decided to do a heavy dry hop like a neipa. Usually i go 1:1 in my neipas hot side/cold side.

 

[aaronm13]

Brewed my lastest batch yesterday and all went well. Felt strange putting in a whirlfloc tablet. Not touching it until fermentation is finished before adding the first dry hops.

Question for those who do this method. Do you just wait till no obvious signs of fermentation then do a soft crash for 24 hours then add the hops? I have a Tilt but I don't find it overly accurate to rely on it's gravity readings.

 

[Dgallo]

Brewed my lastest batch yesterday and all went well. Felt strange putting in a whirlfloc tablet. Not touching it until fermentation is finished before adding the first dry hops.

Question for those who do this method. Do you just wait till no obvious signs of fermentation then do a soft crash for 24 hours then add the hops? I have a Tilt but I don't find it overly accurate to rely on it's gravity readings.

No wait until your tilt reads the same for 48-72 without any change, then start your soft crash. You want the beer to clean up any VDK or acetaldehyde prior to crashing