New England IPA "Northeast" style IPA

[Clyde McCoy]

I think it just depends on what you like. I probably wouldn’t enjoy a 16 ounce dry hop of Centennial either, but I have nothing against Centennial. Pretty much any of the modern fruity hops should work, although I’d keep in mind the high polyphenol content of some of the Australian and New Zealand varieties. I had an 8 ounce bag of Citra, and an 8 ounce bag of strata, and just dumped them right in. I let them sit for about 24 hours at 68°, then swirled and lightly Spun the fermenter for a little while in order to get some of them to drop. Gave them another 24 hours at 68 and then started to crash down to 42. I have another beer on tap right now that has a total DryHop of 6 ounces, and while it’s a nice enjoyable beer to drink, it’s nowhere near as aromatic or strong as the sample I just took before.

One thing I’ll say though is that after adding in a full pound of hops, there was quite significant offgassing and or additional fermentation that occurred. I was pretty sure it was just offgassing but obviously adding dry hops can kick off a little bit of additional fermentation, hence hop creep. The jug of sanitizer that acts as my airlock was bubbling away significantly immediately after I added the dry hops all the way until the time I crashed it down.

A local brewery near me that does a great job with hoppy beers (the usual suspects, Citra Strata Mosaic Nelson Riwaka Simcoe etc) recently did an IIPA dry hopped with 6 lbs/bbl Galaxy (~15.5 oz/5 gal). Cost me ~$24 for a 4-pack. How does it taste? Like hop burn. VERY strong hop burn. I was surprised it was even released. I wasn't thrilled about using my refrigerator as their brite tank for 2 weeks either (it's improved over that time). Definitely has turned me off from very high dry hopping rates, at least with Galaxy.

Not trying to suggest your batch will come out this way, just sharing my experience from a brewery that usually puts out very good-excellent hoppy beers.

 

[HopsAreGood]

A local brewery near me that does a great job with hoppy beers (the usual suspects, Citra Strata Mosaic Nelson Riwaka Simcoe etc) recently did an IIPA dry hopped with 6 lbs/bbl Galaxy (~15.5 oz/5 gal). Cost me ~$24 for a 4-pack. How does it taste? Like hop burn. VERY strong hop burn. I was surprised it was even released. I wasn't thrilled about using my refrigerator as their brite tank for 2 weeks either (it's improved over that time). Definitely has turned me off from very high dry hopping rates, at least with Galaxy.

Not trying to suggest your batch will come out this way, just sharing my experience from a brewery that usually puts out very good-excellent hoppy beers.

I’m no expert but I would never try using that much Galaxy..it’s known to have high polyphenol content and just be a bit more rough around the edges. While it’s definitely a darling of the hop world, A lot of people have had bad experiences with it being extremely rough when used in high amounts. Other members have talked about lowering the dosage and purposely dry hopping at colder temperatures with galaxy to avoid it’s unpleasant possibilities. There’s no doubt that when used properly it can be amazing, But it seems it can be difficult for people to find that perfect balance, and to pull out that desirable character that it has. I think dry hopping with it at 6 pounds per barrel is a sure fire way to get epic levels of unpleasant hop burn.

 

[stickyfinger]

I just did a mosaic, amarillo and touch of galaxy ipa with 2oz/gal. It has a tiny bit if burn but not much.

 

[ccous]

I find very little return in going over about 1.2 oz/gal as far as dry hop.

 

[Dgallo]

I find very little return in going over about 1.2 oz/gal as far as dry hop.

I’m pretty close to this myself between 1.25-2.0oz/gal from single to triple ipas

 

[stickyfinger]

wow, took a carbonated pint of the mosaic - amarillo ipa. fantastic combo! about 1:1 (just had a tiny amount of galaxy too.) It was at 2 oz/gallon dry hop and it is amazing. i need to do a comparison b/w 1.5 and 2 oz/gal in dry hop.

 

[R.A.I.D]

I now know that one source to my hop burn problem is hop particles making it through my hop filter (shown in the picture above). The filter is useless.

Next time I will skip the filter and just use a shorter dip tube, that is not reaching into the hop sediments.

 

[beervoid]

Kegged this yesterday around 2pm and just pulled a small sample. Typically I set the temp and psi to the desired volume of co2 and then I shake the keg until it’s no longer accepting co2. This time I decided to go the set and forget route and be patient, but when pulling this sample I’m really surprised at how carbed it seems. Maybe not fully carbed up but way more than I thought it would be. Not sure why. Anyway, this beer had 2 ounces at 10, 2 ounces at 170 WP, and then a single dry hop of 8oz Citra AND 8oz strata. It’s pretty damn aromatic to say the least. Im going to leave it to condition for 10 days before pulling another sample, which will be 21 days from brew day, but I have high hopes for this one.

View attachment 682669

Looking good, how did it mellow out? I would expect this to have a really nice mouthfeel as well with that much of hopoils floating around.
How is the mouthfeel?

 

[HopsAreGood]

Looking good, how did it mellow out? I would expect this to have a really nice mouthfeel as well with that much of hopoils floating around.
How is the mouthfeel?

I haven’t pulled another sample since that one. I’m really trying to use my will power and not start drinking it until next Monday which will be 21 days from brew day. The mouthfeel of the sample was very full and soft..chloride to sulfate on this batch was about 160-60, plus the wheat, and all the hop oils should give a very nice mouthfeel. I’ll report back.

 

[pmaster]

Just to report, i've brewded this with Amarillo-Mosaic-Galaxy.
Result is a very nice beer, id rate it 4/5. Not as good as the original recipe with Citra though. Im not too good to describe it but I would say its just not as well balanced... A very nice neipa nonetheless!

 

[The M]

Anyone replaced flaked oat and wheat with chit malt? I would be curious to hear about the results (head retention, body thickness etc.) the chit malt might change with this recipe?

 

[beervoid]

Anyone replaced flaked oat and wheat with chit malt? I would be curious to hear about the results (head retention, body thickness etc.) the chit malt might change with this recipe?

I did and you dont get the body. Good haze though.

 

[Frieds]

So I finally got around to using Malted Oats in a brew and I don’t think I will ever got back to using flaked oats. The taste for me personally is much better and the mouthfeel is amazing.

I thought I’d do the Trillium thing and made the majority of my kettle additions Columbus. Dry hopped with Rakau, Citra & Mosaic and at only 5% abv I can’t believe I got this much flavour out of it at such a low abv. Also my first time using some acidulated malt as well so I was within the ph range I was going for.

 

[The M]

I did and you dont get the body. Good haze though.

That's interesting. Any difference with head retention compared for example using wheat?

 

[beervoid]

That's interesting. Any difference with head retention compared for example using wheat?

Good retention, not noticeable better then other beers I done.

 

[crusader1612]

View attachment 683208

So I finally got around to using Malted Oats in a brew and I don’t think I will ever got back to using flaked oats. The taste for me personally is much better and the mouthfeel is amazing.

I thought I’d do the Trillium thing and made the majority of my kettle additions Columbus. Dry hopped with Rakau, Citra & Mosaic and at only 5% abv I can’t believe I got this much flavour out of it at such a low abv. Also my first time using some acidulated malt as well so I was within the ph range I was going for.

Are you able to post up your recipe?

 

[Frieds]

Are you able to post up your recipe?

38% Golden Promise
30% Malted Oats
15% Vienna
7.5% Dextrose
6% Lactose
3.5% Acidulated

OG 1.054
FG 1.015

25g Columbus @ 10min
50g Columbus @ Whirlpool
25g Rakau @ Whirlpool

50g Mosaic @ Dry Hop (Day 2)
75g Rakau @ Dry Hop (Day 4)
25g Columbus @ Dry Hop (Day 4)
30g Mosaic @ Dry Hop (Post Terminal)
100g Citra @ Dry Hop (Post Terminal)

Wyeast 1318 @ 21 Degrees C

 

[Eltes]

Thought I'd share this recorded webinar with Fermentis: https://www.edudip.com/en/webinar-recording/20e688bb-239f-4041-9683-4a0931acd761

The topic was "What's the best yeast for New England IPA?". They shared results from quite extensive testing of different yeasts in their portfolio for NEIPA. Seems they ate really pushing new evaluation methods to accommodate the particularities of the style.

There is some Swedish at some points, but no important information.

EDIT: Turns out the link is dead. See link to my uploaded recording a few posts below.

 

[LumberZach]

Thought I'd share this recordes webinar with Fermentis: https://www.edudip.com/en/webinar-recording/20e688bb-239f-4041-9683-4a0931acd761

The topic was "What's the best yeast for New England IPA?". They shared results from quite extensive testing of different yeasts in their portfolio for NEIPA. Seems they ate really pushing new evaluation methods to accomodate the particularities of the style.

There is some Swedish at some ponts, but no important information.

Recording not found.

 

[Eltes]

Recording not found.

Sorry about that. It was working the other day.

I recorded it myself too, but not sure where I could upload it to share.

EDIT: I'm working on making it available for sharing.

EDIT 2: I uploaded my recording. See next post.

 

[Eltes]

Thought I'd share this recordes webinar with Fermentis: https://www.edudip.com/en/webinar-recording/20e688bb-239f-4041-9683-4a0931acd761

The topic was "What's the best yeast for New England IPA?". They shared results from quite extensive testing of different yeasts in their portfolio for NEIPA. Seems they ate really pushing new evaluation methods to accommodate the particularities of the style.

There is some Swedish at some points, but no important information.

Recording not found.

I uploaded my recording here:
The password to watch it is "HomeBrewTalk".

 

[drewmuni8]

Thanks for the suggestions a couple pages back about adding a 10 min addition along with a whirlpool/steep, great improvement. Went with Strata / Idaho Gem in Boil 1:1, and Strata / Idaho Gem / Cashmere / Azacca in the DH 1:1:0.5:0.5.

76.2% Two-Row
10.2% Flaked Oats
10.2% Flaked Barley
3.4 % Carapils
WL013

Has anyone dried doing their second dry hop with a magnet technique? (Adding your second dry hop when you do your first but adding it to the top of the fermenter with magnets and dropping it in when needed). Thinking about trying that as my last DDH attempt was ultra oxidized. Thinking about keeping the magnets inside of the fermenter inside of a plastic bag so there is not contact as well.

Cheers!

 

[crusader1612]

has anyone tried Sorachi ace late in the boil?
I have a little under 1oz and was keen to put it in at around 5-10min prior to the end for some additional complexity.

Thoughts? I know its a hop that either you love or hate.

 

[Genuine]

I've used S-04 in a pinch and it works great, I really can't complain. IMO, it doesn't produce as bright of a hop flavor as some of the yeasts I've used from Imperial but we're talking slight differences. When served to family and friends, they didn't notice a difference.

 

[Dgallo]

Flash sale on 2019 galaxy

 

[Dgallo]

has anyone tried Sorachi ace late in the boil?
I have a little under 1oz and was keen to put it in at around 5-10min prior to the end for some additional complexity.

Thoughts? I know its a hop that either you love or hate.

I’ve used sorachi ace twice. All I got was dill and can’t stand it. Not my hop by any means

 

[secretlevel]

I uploaded my recording here:
The password to watch it is "HomeBrewTalk".

Thank you so much for recording and sharing this! I love studies that have tasting panels, no amount of numbers can add up to what people prefer to drink at the end of the day. It looks like S-33 is the clear winner in terms of yeasts that Fermentis makes for NEIPA. I'm actually quite curious to give it a try now. Does anyone else have experience working with it?

 

[HopsAreGood]

Thank you so much for recording and sharing this! I love studies that have tasting panels, no amount of numbers can add up to what people prefer to drink at the end of the day. It looks like S-33 is the clear winner in terms of yeasts that Fermentis makes for NEIPA. I'm actually quite curious to give it a try now. Does anyone else have experience working with it?

I have not tried it out but have been interested in trying it for a while. I believe someone said it’s the old edme yeast strain but I’m not 100% sure. I’ve git a batch going right now that is 70% s-04 and 30% 71B wine yeast that is smelling absolutely incredible. Perhaps I’ll try to incorporate some s-33 in future batches. Maybe 1/3 of each s-04, s-33, 71B.

 

[optimal_pizza]

I did a small hazy pale ale batch with S-33 last month. Was initially scared off by all the Belgian descriptions but was pleasantly surprised. Don't think it's as good as the London Ale 3's and Dry Hops of the yeast world but it was solid. I initially fermented at 63, going to try another batch fermenting hotter to try and get a little more out of it and see what happens. Labelpeelers.com has it for $2.79 with free shipping.

 

[Noob_Brewer]

So thought I would post this double NEIPA. Citra/Galaxy/Nelson as the main hop with columbus for bettering. was intended to be 7.6%, but ended up at 8% abv. The beer is great! My second time trying this hop combo but first time, the galaxy overpowered everything. It was solid but wanted to bring out the nelson more. So I played with the ratios and now have a great blend of the three hops with a nice pungent/earth note in background from columbus. For my grain bill I decided to not include any white wheat and focus on the oats - but wasn't trying to make any intense "oat cream IPA". Final grain bill was: ~33% each for 2row and golden promise, ~15.5% each for flaked and malted oats, and 3% carahell. Ive been playing with subbing carahell for honey malt for just a little different angle but at 3% not sure its too noticeable. Might up the carahell to 5% next go round. I also added .5lb of dextrose to boil too. So because Ive read that for higher gravity beers - you need to up the pitch rate, I pitched A24 dry hop at 1.0 pitch rate instead of generic 0.75 or even under pitching. Mashed at 153. the OG ended up being 1.072 as per recipe but instead of predicted FG of 1.015, it ended up being 1.012! A24 tore through this with a vengeance. So this had me worried it would be too thin with no body - but because of the higher ABV it really didn't end up that way. Comments from friends (home brewers who really know their stuff) and have given me good/rutheless/honest feedback say that the flavor is great, aroma great, and mouthfeel is "light but not thin" and "refreshing and not chewy". It struck me as odd at first but the more I taste it I agree. this beer is very light on the palate but doesn't taste thin at all. In my limited experience of home brewing, my beers finishing at 1.010-1.012 were a little light and/or thin, but not this one. Wondering if its the higher ABV thats giving its body despite finishing a little lower than expected. Also - I usually get the "chewy" texture when I add 1-2lbs of wheat and that was absent on this one. So it was an interesting brew for sure. My wife and I both love it.