New England IPA "Northeast" style IPA

[murphyslaw]

Have you guys who are following Janish's book and advice had Sapwood beers? Are you impressed by them?

I picked up a few growlers around Thanksgiving. I've also had small tastes at local beer fests and even at HomebrewCon in balitmore (a NEIPA for club night and some hoppy sours during Mike's presentation), which I think was before they opened. So I wouldn't say I'm overly familiar with their beer, but I have tried some.

I really liked Findle Bindle. The other two I had were good, too. They didn't make me swoon like I do when I go to Treehouse & Bissell Brothers each year, or when I get some Trillium/Hill Farmstead. But judging them strictly by the little I've tried--which is admittedly not enough--I'd say they're certainly in the top 2 or 3 in the area (roughly northern virginia to baltimore). Going forward, they'll be one the breweries I frequent the most and I certainly view their blogs and techniques as reliable for my own immitation.

 

[murphyslaw]

I'm going to be trying Scott's Hefeweizen yeast experiment in a few weeks, will definitely report back!

I just made my second batch of the Trinity Julius clone that mixes S04 with small amounts of T58 and WB06. My first batch was far and away the closest thing to what I've been chasing. I made this second batch on Sunday and tasted a gravity sample last night. Even though I haven't dry hopped it yet, its bursting with peach and citrus. I'm going to keep experimenting with yeasts, but I think it'll be hard to beat that combination.

 

[R.A.I.D]

I just made my second batch of the Trinity Julius clone that mixes S04 with small amounts of T58 and WB06. My first batch was far and away the closest thing to what I've been chasing.

Every version of this recipe seems to have a different hop combination. What are you using?

 

[tld6008]

Every version of this recipe seems to have a different hop cobination. What are you using?

Probably what is listed on this site Trinity Brewers Collab - Homebrew Recipes from Guys Who Love Beer
I have made four batches following that recipe. Was pretty good but I started looking for something with a fuller texture. Haven't found it yet

 

[secretlevel]

I haven't had Tree House so I can't contribute much there, but as far as Hefeweizen yeasts go, its not very expressive in any notes like banana or general fruitiness. I would be curious how Wyeast Weinstephan stacks up in this recipe and also how it would look on the genetic breakdown next to WB-06.

Probably what is listed on this site Trinity Brewers Collab - Homebrew Recipes from Guys Who Love Beer
I have made four batches following that recipe. Was pretty good but I started looking for something with a fuller texture. Haven't found it yet

Not sure what you mean there by fuller texture - are you looking for mouthfeel, esters or hop saturation?

 

[Northern_Brewer]

I haven't had Tree House so I can't contribute much there, but as far as Hefeweizen yeasts go, its not very expressive in any notes like banana or general fruitiness. I would be curious how Wyeast Weinstephan stacks up in this recipe and also how it would look on the genetic breakdown next to WB-06.

You mean 3068? It's the benchmark for the "true" hefe strains, which are effectively a kolsch strain with a bit of saison DNA inserted.

WB-06 is completely unrelated to the true hefe strains, it's a slightly weird member of the saison family that is most closely related to strains that may have come from Duvel.

 

[tld6008]

I haven't had Tree House so I can't contribute much there, but as far as Hefeweizen yeasts go, its not very expressive in any notes like banana or general fruitiness. I would be curious how Wyeast Weinstephan stacks up in this recipe and also how it would look on the genetic breakdown next to WB-06.



Not sure what you mean there by fuller texture - are you looking for mouthfeel, esters or hop saturation?

Mouthfeel.. but was trying to say it differently.

 

[VirginiaHops1]

Have you guys who are following Janish's book and advice had Sapwood beers? Are you impressed by them?

I dropped by there last October when I was up in Maryland for work. I'm pretty sure I posted about it many pages back in this thread. The beers were well done, a few I really liked. I was very perplexed though that the one that is maybe their most touted beer(at least from what I'd heard) had seemed to drop pretty clear and had a somewhat muted flavor.

 

[couchsending]

I swear every beer I make with oats and my process drops clear. Same beer sans the oats (2 row, Carafoam, light crystal) never clears.

 

[braindead]

Someone use 25oz of hops in a 5 gallon batch and report back!


"When it comes to dry hopping, we’ve found leaving the hops in contact 8 or 9 days to be the sweet spot for most of our beers, but we’ve had great results with as few as 5 days. As for total hop loads, one of our most popular beers, Extra Extra Juicy Bits, is dry hopped at nearly 10 lbs./bbl (5 oz. per gallon/37 grams per L) and it’s a surprisingly balanced and drinkable beer despite the extreme dry hop rate. But extended cold conditioning times are a must for heavily dry hopped beers, otherwise hop burn becomes a real issue."

I'm wondering if we are dry hopping long enough? It seems most in here are suggesting 2-3 days for dry hops. This probably has more to do with the commercial scale if i had to guess they require longer dry hop saturation do due to volume of beer.

Im sure most of these guys using 37g/l + are centrifuging.
If we used that much we would end up with hop soup

 

[Genuine]

I recently used oats in a golden ale and I don't know if I really pick up on any additional mouthfeel. I may or maynot use oats in my next NEIPA. I'm also intrigued by doing less WP hops and more of it in the dry hop.

 

[stickyfinger]

Doesn't it seem like residual gravity points, carbonation and yeast choice have way more of an effect on mouthfeel than flaked adjuncts? I haven't used flaked adjuncts in an NEIPA for months.

 

[Noob_Brewer]

Doesn't it seem like residual gravity points, carbonation and yeast choice have way more of an effect on mouthfeel than flaked adjuncts? I haven't used flaked adjuncts in an NEIPA for months.

I haven’t yet brewed a NEIPA without some oats and/or wheat yet but I noticed a nice improvement in mouthfeel when I raised mash temp to 154 instead of 152 and which raised by final gravity to 1.014. So I’m assuming that’s due to some residual sugars left

 

[VirginiaHops1]

This one was 2-row, carafoam and carared. It was just as hazy as my NEIPAs with wheat/oats in the grist and similar mouthfeel. I still use oats and wheat a lot though and haven't decided what my favorite grain bill is yet for the style. Although I think I have determined that I find no difference between malted and flaked oats/wheat. I typically use malted.

ABV is another thing not yet mentioned that plays into mouthfeel. I don't think it's coincidence that so many of the NEIPAs clock in pretty high.

 

[kevink]

80% Briess pale
20% flaked oats
1:1:1 Citra, Simcoe, Idaho 7
1318
OG 1.070
FG 1.014
7.4% ABV

 

[Noob_Brewer]

Looks great @kevink ! Haven’t used 1318 yet.

 

[stickyfinger]

1318 is the best!

Looks great @kevink ! Haven’t used 1318 yet.

 

[R.A.I.D]

here are two different beers I brewed, the one on the left is just with IOY Juice and the right is a blend of S33, K97, and WB06.

(...)

The hops on the left are Galaxy, Citra, Mosaic, and Amarillo, the right are Strata, Citra, and Idaho7.

(...)

the one on the right blows it away in terms of aroma, taste, and color

@echoALEia
Are you sure the blowing away factor of the right comes from the yeast and not the hops? Strata hops are really impressive.

 

[Dgallo]

@echoALEia
Are you sure the blowing away factor of the right comes from the yeast and not the hops? Strata hops are really impressive.

Yeast has a huge impact on flavor and drinkability. I brewed the same beer back to back with simcoe and mosaic one time using Bry- 97 and the other was A24. Both beers were great but imo the a24 version was much better overall, with an elevated aroma vs. the Bry-97 version, which was perceived more bitter and the mouthfeel wasn’t as full and it was drier.

Some yeast even take over flavor profiles so you barely get the hop notes. Hornindal yeast under pitched and run hot will produce so much esters, no matter what hops you use, all beers taste extremely too similar

 

[WesBrew]

just did my first NEIPA. turned out fantastic.1.065, 89%MO, touch of flaked wheat and melanoiden. had wlp005 on hand. no oats. I use a carbing stone in the keg which give beers a nice soft texture. only used 2oz of Amarillo dry hop. could go higher next time.

 

[Fergal]

Watched an Instagram live video yesterday between Verdant Brewing & Basqueland who were doing a 'collab beer' together. Q&A was open and the guys were great at answering questions on hazy ipas. Here's what I got:

• OG for the DIPA was 17-18 Plato
• FG was 4-4.5 Plato
• Basqueland had 200ppm Chloride. No Sulfate whatsoever added and relying on what is already in their water ~ 6ppm!
• Ca kept to a low enough level so as not to effect fermentation
• London Fog for Basqueland (4-5 generations). 1318 originally for Verdant but its now their house version
• 3 day dry hop with a 20 second rouse on day 2
• Dry hop at fermentation temperatures of 18-22 deg C
• PH after fermentation of 4.1-4.2. 4.3-4.4 after dry hop
• DDH = double quantities and never in two separate dry hops
• Max dry hop = 25g/L before they thought there was diminishing returns
• Collab beer had a bittering charge (pellets) and then 4.5g/L in whirlpool. 22g/L dry hop
• Verdant whirlpooled at 85 deg C.
• 6-7 days of fermentation. 8-9 total including dry hop.
• 21 days brew to packaging for both breweries

Unclear how they are dropping their yeast and dry hopping all at fermentation temps. Verdant recently installed centrifuge but haven't used it yet.
The video will still be up for another 5 hours or so if anyone want to watch it. Search for Basqueland in Instagram.

 

[kevink]

Looks great @kevink ! Haven’t used 1318 yet.

Thanks, man! 1318 is great in these beers.

 

[Genuine]

Doesn't it seem like residual gravity points, carbonation and yeast choice have way more of an effect on mouthfeel than flaked adjuncts? I haven't used flaked adjuncts in an NEIPA for months.

So, when I was involved with the yeast experiment for brewtubers...Mine ended at 1.023.....everyone who reviewed it thought it was dry and crisp, however didn't pick up on the higher final gravity till they read the details on the bottle. I don't know if many people palates can pick up a 10 gravity point difference in the final product.

 

[aaronm13]

Watched an Instagram live video yesterday between Verdant Brewing & Basqueland who were doing a 'collab beer' together. Q&A was open and the guys were great at answering questions on hazy ipas. Here's what I got:

• OG for the DIPA was 17-18 Plato
• FG was 4-4.5 Plato
• 200ppm Chloride. No Sulfate whatsoever added and relying on what is already in their water ~ 6ppm!
• Ca kept to a low enough level so as not to effect fermentation
• London Fog for Basqueland (4-5 generations). 1318 originally for Verdant but its now their house version
• 3 day dry hop with a 20 second rouse on day 2
• Dry hop at fermentation temperatures of 18-22 deg C
• PH after fermentation of 4.1-4.2. 4.3-4.4 after dry hop
• DDH = double quantities and never in two separate dry hops
• Max dry hop = 25g/L before they thought there was diminishing returns
• Collab beer had a bittering charge (pellets) and then 4.5g/L in whirlpool. 22g/L dry hop
• Verdant whirlpooled at 85 deg C.
• 6-7 days of fermentation. 8-9 total including dry hop.
• 21 days brew to packaging for both breweries

Unclear how they are dropping their yeast and dry hopping all at fermentation temps. Verdant recently installed centrifuge but haven't used it yet.
The video will still be up for another 5 hours or so if anyone want to watch it. Search for Basqueland in Instagram.

Missed that unfortunately. I absolutely love Verdant, they make some phenomenal beers and are easily up there with Other Half. Some interesting stuff there. I really thought their Chloride would be higher as I saw a video before saying they use a stout profile for their water. This was a couple of years ago so probably has changed.

 

[pmaster]

So, i brewed this about 2 months ago and washed the yeast to reuse it... however im not sure anymore. Normal oxidation?

 

[Dgallo]

So, i brewed this about 2 months ago and washed the yeast to reuse it... however im not sure anymore. Normal oxidation?
View attachment 680020

Just decant it. All starters are oxidized. You literally shake them or keep the on a stir plate for that reason to absorb o2

 

[pmaster]

Just decant it. All starters are oxidized. You literally shake them or keep the on a stir plate for that reason to absorb o2

Cool, ill give it a go then!

 

[isomerization]

So, when I was involved with the yeast experiment for brewtubers...Mine ended at 1.023.....everyone who reviewed it thought it was dry and crisp, however didn't pick up on the higher final gravity till they read the details on the bottle. I don't know if many people palates can pick up a 10 gravity point difference in the final product.

The key here is that the yeast completes fermentation. Differences in final gravity that arise from the presence of unfermentables are much harder to detect than if it’s an attenuation issue.

 

[stickyfinger]

Does anyone have a super amazing milkshake ipa recipe? I'd like to do one in the next month.

 

[Dgallo]

Does anyone have a super amazing milkshake ipa recipe? I'd like to do one in the next month.

I do, I’ll PM you