New England IPA "Northeast" style IPA

[Hannabrew]

Caution on leaving PRV open - if the beer is carbonated at all (aka spunded) it will foam during the transfer if the PRV is open. In my experience (I always spund) briefly venting the keg via PRV while filling minimizes the foam and allows me to get a full keg.

I'd caution for another reason...clogs!

If the transfer stops at all (which is more likely to happen with this style than any other) you will let air in. Better bet is either run the gas post into a blowoff vessel or better yet use a spunding valve set to a few psi below your transfer pressure

 

[Rob2010SS]

Latest attempt at this style. Citra, strata and apollo hops. 20% flaked wheat/oats, 40% pils 40% pale malt with .4lb lactose in 8 gallon finished volume. Not bad but needs some tweaks

 

[SRJHops]

Will do. I assume that NEIPA's in kegs also change over time. My bottled NEIPA's do seem to peak after at least a few weeks of conditioning. But a lot depends on how much "hop burn" they have. My latest has very little, which I believe is due to the cold dry hop. My previous one (dry hopped warm) was pretty spicy, though I got a lot of positive feedback on it.

I find it interesting that some of my favorite commercial examples have some hop burn, while others are pretty darn smooth.

One of my favs is Ectogasm by Drekker (Fargo, ND), and it has some pretty spicy burn. Great beer though!

But I had a really smooth and tasty all-Mosaic NEIPA last night from Drastic Measures (Wadena, MN -- smack in the middle of MN).

Reporting back... Well, sign me up for the cold dry hop for 48 hours. This is NEIPA #17 and it is my favorite so far. It took 4 weeks of conditioning, but it finally all came together. Low hop burn, but really good flavor. I have a few more tweaks, but for me, cold dry hopping is my new process...

 

[jturman35]

What did cold dry hopping verses typical dry hopping bring to the table?

 

[beervoid]

Latest attempt at this style. Citra, strata and apollo hops. 20% flaked wheat/oats, 40% pils 40% pale malt with .4lb lactose in 8 gallon finished volume. Not bad but needs some tweaksView attachment 672122

That looks quiet clear. What was your dry hopping schedule and amount?
Which yeast?

 

[Rob2010SS]

That looks quiet clear. What was your dry hopping schedule and amount?
Which yeast?

It's really not clear at all. You can't see through it, it's just not opaque and milky looking. Here's a better picture of it. It's fairly hazy.

Ive attached a picture of my hopping schedule and yeast as well.

 

[Rob2010SS]

Another picture to show clarity...

 

[SRJHops]

What did cold dry hopping verses typical dry hopping bring to the table?

It's a lot smoother with much less hop burn. I was also having trouble with hop creep and that went away.

 

[beervoid]

It's really not clear at all. You can't see through it, it's just not opaque and milky looking. Here's a better picture of it. It's fairly hazy.

Ive attached a picture of my hopping schedule and yeast as well. View attachment 672205View attachment 672206

Thanks. Not trying to talk the beer down but it seems to me wheat can sometimes be counterproductive for haze.
At that dry hopping rate with oats in the mix I would expect more haze.

 

[Rob2010SS]

Thanks. Not trying to talk the beer down but it seems to me wheat can sometimes be counterproductive for haze.
At that dry hopping rate with oats in the mix I would expect more haze.

Yeah no worries! What I unintentionally left out of my initial description of the grain bill was the use of white wheat. The white wheat led to a decrease in the amount of flaked oats and wheat. I think this is the reason for reduced haze.

 

[drewmuni8]

Hello, new to the thread. Looks like you guys are in the weeds here on some DH'ing stuff but would like to throw a question to you all about water. Having a bit of a hard time finding resources for understanding some of the processes to nail down a good water profile for these kinds of beers (NEIPA). I'm doing 2.5 gal batches, BIAB, w/ RO water. Any info helps!

 

[tld6008]

Hello, new to the thread. Looks like you guys are in the weeds here on some DH'ing stuff but would like to throw a question to you all about water. Having a bit of a hard time finding resources for understanding some of the processes to nail down a good water profile for these kinds of beers (NEIPA). I'm doing 2.5 gal batches, BIAB, w/ RO water. Any info helps!

You could start out by reading the first post

 

[InspectorJon]

So what happened here? This is my strawberry milkshake poured after two weeks bottle conditioning and 24 hours in the refrigerator. Taste is really good. Strawberry is present but not predominant. Hops combine in a nice mix of fruity and resinous. Strawberry is more predominant in the nose but it still smells like beer, not just fruit juice. 8% lactose but it isn't really sweet, FG 1.014. There is good carbonation but little foam. If I pour carefully and leave 20% in the bottle the floating stuff stays in the bottle but it is very loose in the bottom. Why is it so clear and what are the floating pieces?

Percentages of fermentables below are before adding 3 lb strawberries.
3.5 gallon batch

5 lb American - Pale 2-Row 64%
10 oz Flaked Oats 8%
10 oz Flaked Wheat 8%
6 oz Briess - Wheat Malt, White 4.8%
6 oz Simpsons - Golden Naked Oats 4.8%
3 oz Gambrinus - Honey Malt 2.4%
10 oz Lactose - 8%

All Yakima Valley Hops - 2019
10 g Citra Pellet 12.8 Boil 30 min
40 g Citra Pellet 12.8 Whirlpool at 170 °F 10 min
40 g Mosaic Pellet 12.5 Whirlpool at 170 °F 10 min
32 g Sabro Pellet 14.5 Whirlpool at 170 °F 10 min
52 g Citra Pellet 12.8 Dry Hop 7 days
52 g Mosaic Pellet 12.5 Dry Hop 7 days
44 g Sabro Pellet 14.5 Dry Hop 7 days

BIAB mash at 156 for 60 min
60 min gentle boil/simmer
A38 Juice from previous batch, 8 oz of dense slurry, 60 days old, activated with 1/2 liter 1.040 wort on stir plate for 6 hours.
Fermented in glass carboy, low 60s up to mid 60s. Got active within 12 hours. Krausen fell after 4 days (64 degrees).
Day 5 added mashed, previously frozen strawberries.
Day 7 Dry hopped, fermentation pretty slow.
Day 10 still bubbling a bit, added vanilla tincture. 66 degrees
Day 12 up to 72 degrees
Day 14-21 64 degrees - strawberries turned white but never dropped to the bottom of fermenter. I shook the fermenter several times during this time hoping they would drop.
Day 21 bottled directly from fermenter into individually primed bottles (1/2 tsp table sugar/12 oz). Used an auto siphon with a small hop bag over the end in the carboy and a bottling wand. Siphoned beer out from between trub and floating strawberries. The beer was very opaque when originally bottles. Bottle conditioned for 2 weeks.

 

[beervoid]

So what happened here? This is my strawberry milkshake poured after two weeks bottle conditioning and 24 hours in the refrigerator. Taste is really good. Strawberry is present but not predominant. Hops combine in a nice mix of fruity and resinous. Strawberry is more predominant in the nose but it still smells like beer, not just fruit juice. 8% lactose but it isn't really sweet, FG 1.014. There is good carbonation but little foam. If I pour carefully and leave 20% in the bottle the floating stuff stays in the bottle but it is very loose in the bottom. Why is it so clear and what are the floating pieces?

Percentages of fermentables below are before adding 3 lb strawberries.
3.5 gallon batch

5 lb American - Pale 2-Row 64%
10 oz Flaked Oats 8%
10 oz Flaked Wheat 8%
6 oz Briess - Wheat Malt, White 4.8%
6 oz Simpsons - Golden Naked Oats 4.8%
3 oz Gambrinus - Honey Malt 2.4%
10 oz Lactose - 8%

All Yakima Valley Hops - 2019
10 g Citra Pellet 12.8 Boil 30 min
40 g Citra Pellet 12.8 Whirlpool at 170 °F 10 min
40 g Mosaic Pellet 12.5 Whirlpool at 170 °F 10 min
32 g Sabro Pellet 14.5 Whirlpool at 170 °F 10 min
52 g Citra Pellet 12.8 Dry Hop 7 days
52 g Mosaic Pellet 12.5 Dry Hop 7 days
44 g Sabro Pellet 14.5 Dry Hop 7 days

BIAB mash at 156 for 60 min
60 min gentle boil/simmer
A38 Juice from previous batch, 8 oz of dense slurry, 60 days old, activated with 1/2 liter 1.040 wort on stir plate for 6 hours.
Fermented in glass carboy, low 60s up to mid 60s. Got active within 12 hours. Krausen fell after 4 days (64 degrees).
Day 5 added mashed, previously frozen strawberries.
Day 7 Dry hopped, fermentation pretty slow.
Day 10 still bubbling a bit, added vanilla tincture. 66 degrees
Day 12 up to 72 degrees
Day 14-21 64 degrees - strawberries turned white but never dropped to the bottom of fermenter. I shook the fermenter several times during this time hoping they would drop.
Day 21 bottled directly from fermenter into individually primed bottles (1/2 tsp table sugar/12 oz). Used an auto siphon with a small hop bag over the end in the carboy and a bottling wand. Siphoned beer out from between trub and floating strawberries. The beer was very opaque when originally bottles. Bottle conditioned for 2 weeks.

View attachment 672331

View attachment 672332

My guess pectin floaties. When working with fruit its advisable to use enzymes to get rid of the pectin

 

[SRJHops]

Hello, new to the thread. Looks like you guys are in the weeds here on some DH'ing stuff but would like to throw a question to you all about water. Having a bit of a hard time finding resources for understanding some of the processes to nail down a good water profile for these kinds of beers (NEIPA). I'm doing 2.5 gal batches, BIAB, w/ RO water. Any info helps!

Here's a link to a Brulosophy exbeeriment about NEIPA water:
http://brulosophy.com/2018/10/25/wa...-in-new-england-ipa-the-bru-club-xbmt-series/

Many folks advocate for 2:1 Chloride to Sulfate. I never get much softness from that ratio, though. So I like closer to 4:1. Here is my current profile, which I am quite happy with:

Ca: 60

Mg: 9

Na: 87

Cl: 195

So4: 53

 

[joncrook]

Hey everyone, this is my first post here on the forum. I am extremely new to brewing. I’ve only made about 10 batches. I have the Anvil Foundry 2.5 gallon set up and ordered some ingredients hoping to make a good neipa. Any feedback would be great, thanks!

5lbs — 2-Row
1lb — Flaked Oats
1lb — Oat Malt

yeast: London Ale III 1318

1oz Citra - 180° Whirlpool (20 mins)
1oz Simcoe - 180° Whirlpool (20 mins)
2oz Galaxy - 180° Whirlpool (20 mins)

day 3
1oz - galaxy
1/2oz - Simcoe
1/2oz - Citra

day 7
1.oz - Galaxy
1/2oz - Simcoe
1/2oz - Citra

was hoping for this to be more in your face with hops, I’m wondering if dry hoping in the keg is the way to go.

 

[SRJHops]

View media item 70892
was hoping for this to be more in your face with hops, I’m wondering if dry hoping in the keg is the way to go.

I see plenty of things to experiment with for the next few batches... Looks like you did a single 20-minute whirlpool at 180? You could try a longer whirlpool. Or you could try two different whirlpools, one at 180 and another at 160 or 150. Personally, for my system, I do three: 200, 175, 160. About 20 mins each, so total of 60 minutes. Then of course it hits some even lower temps as I cool it down to pitch temps...

You could also try moving an ounce more to the dry hop on Day 7. Or even better, perhaps moving that last dry hop to 48 hours before transferring to the keg (not sure on what day you transferred?).

Maybe instead of the .5 dh additions and letting the hops contact air for a few days, go with full ounces..

The keg hop also sounds good to me, but I don't keg so I'm not much help there...

Hope these ideas are helpful!

 

[ttuato]

I see plenty of things to experiment with for the next few batches... Looks like you did a single 20-minute whirlpool at 180? You could try a longer whirlpool. Or you could try two different whirlpools, one at 180 and another at 160 or 150. Personally, for my system, I do three: 200, 175, 160. About 20 mins each, so total of 60 minutes. Then of course it hits some even lower temps as I cool it down to pitch temps...

You could also try moving an ounce more to the dry hop on Day 7. Or even better, perhaps moving that last dry hop to 48 hours before transferring to the keg (not sure on what day you transferred?).

Maybe instead of the .5 dh additions and letting the hops contact air for a few days, go with full ounces..

The keg hop also sounds good to me, but I don't keg so I'm not much help there...

Hope these ideas are helpful!

If you can do a split batch I recommend the following to see which you prefer. Both options do this: Add a soft crash to 58* to remove some yeast after FG before final hops; use ferm gases to purge your serving kegs of oxygen; do a closed transfer.

• Option 1: move your ALL of your day 3 hops and day 7 hops to the last 48hrs in primary.
• Option 2: move day 7 hops to last 48hrs in primary, put day 3 hops in serving keg (purge the ferm gases to purge this keg too with the hops in it)

Compare each after one week of conditioning and again on week two.
NOTE: Week two will give you the best comparison BUT the keg hopped beer will likely "decline" due to extended hop contact - as such prioritize finishing this keg first.

 

[SRJHops]

If you can do a split batch I recommend the following to see which you prefer. Both options do this: Add a soft crash to 58* to remove some yeast after FG before final hops; use ferm gases to purge your serving kegs of oxygen; do a closed transfer.

• Option 1: move your ALL of your day 3 hops and day 7 hops to the last 48hrs in primary.
• Option 2: move day 7 hops to last 48hrs in primary, put day 3 hops in serving keg (purge the ferm gases to purge this keg too with the hops in it)

Compare each after one week of conditioning and again on week two.
NOTE: Week two will give you the best comparison BUT the keg hopped beer will likely "decline" due to extended hop contact - as such prioritize finishing this keg first.

+1 to all those! I also do the soft crash after primary and intend to stick with it. Also forgot to mention trying different dry hop temps for the final dh. I am on board with a cold dh below fermentation temps, to reduce astringency and hop creep. But I also believe it's certainly possible get good results with a warm final dh...

 

[jturman35]

Whats the consensus on keg hopping? I usually only add 2oz in the keg.

 

[kevink]

Whats the consensus on keg hopping? I usually only add 2oz in the keg.

There are never any consensus on anything, but I never do it anymore. I just do it all in the primary. It's so much easier and there is no benefit to keg hopping for me, although I wanted to believe there was a benefit before I started doing it all in the primary.

 

[BeerFst]

Whats the consensus on keg hopping? I usually only add 2oz in the keg.

4+ in the keg here. never get grassy, wouldnt even mention it if i didnt read it so often. i treat it as my second DH. I do the first after soft crash, i leave the beer at 65ish during the DHs. i use a CBDS in my kegs when keg hopping. I do lose some beer to the hops, but i dont think its any more than if i had done my second DH in the Fermentor (keg for me too)

 

[kevink]

I'm getting ready to do a Citra, Idaho 7, Simcoe beer. All hops are the most recent crops from YVH and I have the same quantity of each. The overall ratio needs to be 1:1:1. Never used this combo before. Anyone want to recommend a hopping schedule?

 

[TBryerton]

I'm getting ready to do a Citra, Idaho 7, Simcoe beer. All hops are the most recent crops from YVH and I have the same quantity of each. The overall ratio needs to be 1:1:1. Never used this combo before. Anyone want to recommend a hopping schedule?

In my experience Idaho 7 can be overwhelming. I’d go lighter on those, or better yet, move them earlier in the process and go heavier on the Citra & Simcoe in the DH. That’s just my preference.

 

[Frieds]

I'm getting ready to do a Citra, Idaho 7, Simcoe beer. All hops are the most recent crops from YVH and I have the same quantity of each. The overall ratio needs to be 1:1:1. Never used this combo before. Anyone want to recommend a hopping schedule?

Personally I usually do 2oz at flameout and then a 5oz whirlpool at 165. My dry hop is anywhere between 10-15oz depending on what hop I’m using. Also when I’m using Idaho 7 (which is 90% of my Hazy IPA brews) I add some late in the boil, but that’s just me and isn’t essential.

If I were you though, I’d make Citra the star and have Idaho 7 and Simcoe play a supporting role.

 

[secretlevel]

My goal for one of the upcoming batches is to hit strong Melon and Canteloupe notes. I've always been curious about Huell Melon in particular, and I was thinking to blend this 5:2:1 with El Dorado and Citra since El Dorado is also known to have some canteloupe/strawberry flavors. I'm hoping Citra can help them both pop a little bit.

Has anyone brewed with Huell Melon? There seems to only be 0.8ml/100g Total Oil, thus I want this to be the larger quantity of that then other hops. Any other advice on melon-tasting hops?

 

[skleice]

How are you guys dry hopping while using Kveik? I'm assuming you're not tossing them in when temps are 90°?

 

[beervoid]

How are you guys dry hopping while using Kveik? I'm assuming you're not tossing them in when temps are 90°?

Been there done that, didnt like the hop profile.
Rotten fruit.
Def cool before dry hopping.

 

[jakturner]

Been there done that, didnt like the hop profile.
Rotten fruit.
Def cool before dry hopping.

agreed

I have a question for you hornindal users out there. My latest batch was pitched last Monday @100* fermented around 85*. There is still Krausen and activity today on day 9, I have never had it run longer than 3 days. This is repitched slurry from a overbuilt starter probably 10th generation or so about a tbs in 3.5 gallons. I’ve probably done 25-30 batch's of hornindal beers and the only difference I can think of is that this had lactose in it. Anyone have experience with hornindal or Kveik and lactose? It’s the only thing I can think of. I have used slurry, straight pitched dried flakes, I have used it in low OG, low O2, low nutrient, low ph quick sours with zero problems. It’s weird this IPA would give me problems (OG was 1.071).

 

[ihavenonickname]

I’ll take a contrarian view... kveik ain’t that special!

I just used Imperial Dry Hop and reached FG in 48 hours. 1060 to 1016 at 70F! And dang does that yeast smell great without all the mushroom!