New England IPA "Northeast" style IPA

[chieftain]

Yeah I’ve done it. Don’t remember it being appreciably different? Makes sense though especially if you have some really hard pellets. It seems like most of the really high end/oily hops tend to crumble pretty easily. Not sure if that’s due to the oil content or the hop processor is intentionally more delicate with those varieties to try to preserve certain/more aromatic properties. Pretty sure that the big guys with the big contracts can actually specify their pellet densities at certain facilities??

Recently I’ve just been letting the pellets warm up to room temp before adding them. I take them out of their original packaging and put the blend in another bag and vacuum seal them and leave out to warm up. Not 100% sure the vacuum bagging is necessary but I do it anyways. I dry hop in SS Conicals so I don’t have any way of seeing if this affects the hop material staying in suspension or not.

Anyone hear played with reusing their dry hops yet? Toying around with the idea of doing it but haven’t yet.

So with more time on my hands than usual, I tried a test - filled two glasses with 1.010 sugar water solution, and added Warrior hops. Glass on the left has hops warmed for 20 seconds in the microwave, glass on right were straight from the freezer. Not a big discrepancy, but it does seem like more of the freezer pellets sank immediately.

Edited to note this photo was taken about 20 minutes after adding the hops.

 

[BeerFst]

Where’s everybody picking up their cryo? Just sucking it up and paying the 5 bucks an ounce from NB or MB? I see label peelers has some deals on pounds of the less hyped hops like cascade and Loral. My only experience was with some simcoe cryo (which they also have pounds of) In a single hop I did a while back, which was positive. I’d buy at my lhbs but they don’t carry them

 

[secretlevel]

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).

I've been thinking about conditioning time a lot. These beers really need time to condition, and Henry from Monkish mentioned on CB&B podcast that they don't sell their IPA's until day ~30 after brewing.

Does anyone else see their hoppy beers hit their stride around 4 weeks after brewing?

 

[Sbe2]

Where’s everybody picking up their cryo? Just sucking it up and paying the 5 bucks an ounce from NB or MB? I see label peelers has some deals on pounds of the less hyped hops like cascade and Loral. My only experience was with some simcoe cryo (which they also have pounds of) In a single hop I did a while back, which was positive. I’d buy at my lhbs but they don’t carry them

I picked up a couple things from brewhardware and added four oz total of citra and mosaic cryo to my order.

 

[anteater8]

I've been thinking about conditioning time a lot. These beers really need time to condition, and Henry from Monkish mentioned on CB&B podcast that they don't sell their IPA's until day ~30 after brewing.

Does anyone else see their hoppy beers hit their stride around 4 weeks after brewing?

4 weeks is my minimum before I start to drink my NEIPA (2 weeks in the carboy, 2 in the keg), but I would say they typically peak around 4-5 weeks in the keg.

 

[jturman35]

I wouldn't consider my NEIPA's in the top tier just yet, but i completely agree about these needing more time to condition. I always wonder about the folks that are going from grain/glass in 10-14 days and wonder what the heck am i doing wrong. My last beer went 17 days in the conical before I transferred to the keg. Even then it took about 10 days in the keg to come around.

I currently have a batch that's at day 10, I just dropped the temp down to 50deg soft crash for 48 hours. Im going to add 4oz each Sabro/Motueka for 3 days before cold crashing for another 2 days. I feel like I'm rushing this beer, but this damn corona virus has knocked out my pipeline!

 

[SRJHops]

I've been thinking about conditioning time a lot. These beers really need time to condition, and Henry from Monkish mentioned on CB&B podcast that they don't sell their IPA's until day ~30 after brewing.

Does anyone else see their hoppy beers hit their stride around 4 weeks after brewing?

I think a lot depends on the amount of hops, type of hops, and dry hop timing, but mine usually hit their peak 4-5 weeks after brewing.

Interestingly, last night I found a bottle hidden in the fridge from a brew I made on January 3rd. Three months later and it has not oxidized and still tastes as good as it did back in February! If there is any advantage to bottle conditioning this style, it's that the re-fermentation (from the bottling sugar) scrubs the 02. In the case of this batch, I accidentally over-carbed it a bit, which seems to also have helped. Lots of Co2!

 

[TBryerton]

I've been thinking about conditioning time a lot. These beers really need time to condition, and Henry from Monkish mentioned on CB&B podcast that they don't sell their IPA's until day ~30 after brewing.

Does anyone else see their hoppy beers hit their stride around 4 weeks after brewing?

Yes, I agree. I’m not a fan of going grain to glass in a short amount of time. Every beer I’ve ever made only seems to get better as it sits (for a reasonable amount of time).

 

[isomerization]

Yes, I agree. I’m not a fan of going grain to glass in a short amount of time. Every beer I’ve ever made only seems to get better as it sits (for a reasonable amount of time).

Sits on the yeast cake or sits in a keg? If you can’t definitely answer one way or the other, then packaging is the way to go.

 

[TBryerton]

Sits on the yeast cake or sits in a keg? If you can’t definitely answer one way or the other, then packaging is the way to go.

Sits in the keg. I have a conical so it never sits on the yeast for extended periods of time. But overall I think not rushing any one step in the process leads to a better product.

 

[aaronm13]

I've been thinking about conditioning time a lot. These beers really need time to condition, and Henry from Monkish mentioned on CB&B podcast that they don't sell their IPA's until day ~30 after brewing.

Does anyone else see their hoppy beers hit their stride around 4 weeks after brewing?

Couldn't agree more. It's 4-5 weeks for me when they peak. When I started brewing this style I saw the grain to glass in 10 days or so and was rushing mine. I really take my time with them and is definitely paying off. I'm at about 2.5-3 weeks depending on my schedule before it goes into the serving keg.

 

[R.A.I.D]

View attachment 674304

12.5 lb 2 row
3 lb Flaked oats
0.75 lb Wheat
0.3 lb Honey malt

0.7 oz Warrior 60 min
4 oz Mosaic whirlpool (30 min 170 degrees)
4 oz Mosaic dry hop
2 oz Amarillo dry hop
2 oz Vic Secret dry hop

Imperial Barbarian

Peach, mango, pineapple, pine and a hint of melon in the aroma. Flavor has some strong dankness upfront with more peach, mango, pineapple, pine and a bit of berry/vanilla smoothness in the background. Overall I'm enjoying this combination - it definitely has a lot going on but it works relatively well. My only complaint is that this beer took a full 4 weeks in the keg to start hitting its stride (I'm looking at you Vic Secret).

I am going to try one of your NEIPA's.
How would you describe the bitterness of your recipe? Is it to the sweet or bitter side? I like it sweet, but still with all the fruit-flavor.

 

[isomerization]

Sits in the keg. I have a conical so it never sits on the yeast for extended periods of time. But overall I think not rushing any one step in the process leads to a better product.

Sounds like semantics then, grain to glass in 2 weeks doesn’t mean all the beers gone. Fermentation is over by day 5 at the latest with just about all strains. Dry hopping shouldn’t last a week, I think we can all agree on that. Finished product by two weeks, maturation in the keg while carbonating. That’s not rushing, that’s good decision making!

Couldn't agree more. It's 4-5 weeks for me when they peak. When I started brewing this style I saw the grain to glass in 10 days or so and was rushing mine. I really take my time with them and is definitely paying off. I'm at about 2.5-3 weeks depending on my schedule before it goes into the serving keg.

If it peaks at 4-5 weeks, then it’s downhill from there. Why not enjoy the improvement on the way up too?

 

[Dgallo]

Sounds like semantics then, grain to glass in 2 weeks doesn’t mean all the beers gone. Fermentation is over by day 5 at the latest with just about all strains. Dry hopping shouldn’t last a week, I think we can all agree on that. Finished product by two weeks, maturation in the keg while carbonating. That’s not rushing, that’s good decision making!



If it peaks at 4-5 weeks, then it’s downhill from there. Why not enjoy the improvement on the way up too?

For me conditioning is based on the beer. All my Ipas get kegged by day 10-14. Few beers are solid and ready on keg day. Most are perfect in another week or two. Very few beers need to condition longer than that. So 4 weeks from keg day shouldn’t occur unless it’s got hopburn out the ass, but 4 weeks from grain, probably within the typical range for me

 

[TBryerton]

Sounds like semantics then, grain to glass in 2 weeks doesn’t mean all the beers gone. Fermentation is over by day 5 at the latest with just about all strains. Dry hopping shouldn’t last a week, I think we can all agree on that. Finished product by two weeks, maturation in the keg while carbonating. That’s not rushing, that’s good decision making!



If it peaks at 4-5 weeks, then it’s downhill from there. Why not enjoy the improvement on the way up too?

I’m usually a little over two weeks after letting it rest a couple days post fermentation, soft crash, DH, cold crash.... and even if it’s in the keg on day 14 it’s going to taste much better on day 21, and more than likely even better on day 28. When I hear grain to glass I think finished product that you’d be happy to share with friends.

 

[beervoid]

What if we could speed up conditioning time by upping the temps to 12c as cloudwater does?
Anyone tested this out? It seems to me something happens to the hop oils. They go from raw to smooth.

 

[aaronm13]

I can drink mine on keg day as i use a floating dip tube and they are pretty good with no hop burn as i dry hop at 60F but by the two week point in the keg they really shine and gives the true interpretation of the beer. I like sampling along the way to plot the evolution of the beer.

 

[anteater8]

I am going to try one of your NEIPA's.
How would you describe the bitterness of your recipe? Is it to the sweet or bitter side? I like it sweet, but still with all the fruit-flavor.

I'm really just following Braufessor's recipe with some small tweaks. I would say my NEIPA skews just slightly to the bitter end for the style. I calculate 30 IBUs from the boil and 50 including whirlpool. You may want to decrease the bittering addition to 20 IBUs or so. The Mosaic/Amarillo/Vic Secret recipe was good, but the one below was my best. I don't think it makes a huge difference whether you use all 2 row or 2 row + GP, or whether you use honey malt or crystal 15.

6 gal

6.25 lb 2 row
6.25 lb Golden Promise
3 lb Flaked Oats
0.75 lb Wheat
0.3 lb Crystal 15

0.7 oz Warrior 60 min
3 oz Citra whirlpool (30 min 170 degrees)
3 oz Mosaic whirlpool (30 min 170 degrees)
4 oz Citra dry hop
3 oz Amarillo dry hop
1 oz Galaxy dry hop

Imperial Juice

75:150 sulfate:chloride
mash temp = 154
mash pH = 5.2

O.G. = 1.071
F.G. = 1.017

 

[stickyfinger]

in case you were wondering if you can do a 60 minute boil and 1 hr hop stand with lid on with Best Pilsen Malt and avoid DMS. YES is the answer, at least for a 1.058 OG and 150F hop stand. *relief!*

 

[stickyfinger]

Has anyone made an IPA with a better hop combo than equal parts citra mosaic galaxy? NO!

 

[nebulabrewing]

For me conditioning is based on the beer. All my Ipas get kegged by day 10-14. Few beers are solid and ready on keg day. Most are perfect in another week or two. Very few beers need to condition longer than that. So 4 weeks from keg day shouldn’t occur unless it’s got hopburn out the ass, but 4 weeks from grain, probably within the typical range for me

10-14 days is my heuristic as well.

 

[nebulabrewing]

I have hit terminal gravity on my latest hazy. I’ve been using my house grain bill and experimenting with different hops/schedules, and different yeasts. This batch I used:

White Labs WLP013
Mosaic, Columbus, and Motueka

 

[Noob_Brewer]

For me conditioning is based on the beer. All my Ipas get kegged by day 10-14. Few beers are solid and ready on keg day. Most are perfect in another week or two. Very few beers need to condition longer than that. So 4 weeks from keg day shouldn’t occur unless it’s got hopburn out the ass, but 4 weeks from grain, probably within the typical range for me

In my very limited home brewing experience (10 were NEIPAs), I think that all were very drinkable at kegging, but notice the most improvement at about 5days after kegging and carbonating. It seems to be a "magical" turn of events at about 5days after. So after a week after kegging, they are great for me and continue to improve until about the second week after kegging.

 

[nebulabrewing]

I'm really just following Braufessor's recipe with some small tweaks. I would say my NEIPA skews just slightly to the bitter end for the style. I calculate 30 IBUs from the boil and 50 including whirlpool. You may want to decrease the bittering addition to 20 IBUs or so. The Mosaic/Amarillo/Vic Secret recipe was good, but the one below was my best. I don't think it makes a huge difference whether you use all 2 row or 2 row + GP, or whether you use honey malt or crystal 15.

6 gal

6.25 lb 2 row
6.25 lb Golden Promise
3 lb Flaked Oats
0.75 lb Wheat
0.3 lb Crystal 15

0.7 oz Warrior 60 min
3 oz Citra whirlpool (30 min 170 degrees)
3 oz Mosaic whirlpool (30 min 170 degrees)
4 oz Citra dry hop
3 oz Amarillo dry hop
1 oz Galaxy dry hop

Imperial Juice

75:150 sulfate:chloride
mash temp = 154
mash pH = 5.2

O.G. = 1.071
F.G. = 1.017

haha this is very similar to my own recipe, minus small tweaks. My base malt is all GP.

 

[nebulabrewing]

Has anyone made an IPA with a better hop combo than equal parts citra mosaic galaxy? NO!

I can say that I made a phenomenal and extremely juicy one with Citra, El Dorado, and Galaxy.

 

[Noob_Brewer]

I have hit terminal gravity on my latest hazy. I’ve been using my house grain bill and experimenting with different hops/schedules, and different yeasts. This batch I used:

White Labs WLP013
Mosaic, Columbus, and Motueka

View attachment 675411

Beautiful orange color!

 

[nebulabrewing]

Beautiful orange color!

Thanks! I’m really trying to perfect this recipe.

 

[stickyfinger]

what’s the group think on S04 for NEIPA at this point. thinking of trying it for a batch coming up

 

[jturman35]

It’s good but it will eventually clear. I used it for a Psuedo Sue clone and the beer cleared on me after a few weeks. Still a great yeast, but if your stuck on the appearance for this style you may want to go another route. I just ordered Imperial Dry hop and can’t wait to give it a spin. Imperial Juice has been my go to.

 

[nebulabrewing]

what’s the group think on S04 for NEIPA at this point. thinking of trying it for a batch coming up

I agree with @jturman35. It’s a good yeast, but will definitely clear the beer. The same gain bill I used in the beer a few posts ago was used in this picture as well, but I used S04.