New England IPA "Northeast" style IPA

[tld6008]

Just getting back into the game of brewing after a few year hiatus. I don't want to read this 322 page thread, (I started, but I have kids). Anyway is the original recipe still awesome? I assume it's a safe bet? Going to pick up ingredients tomorrow.

Still works after all these pages

 

[Tyler B]

If you want to pull more of the joint smoke out, I’d pair it with a dank hop but if you want to pull out some more fruity characteristics then with Citra or similar.
strata is a great hop and def will become a staple like Citra, mosaic,Galaxy, & etc.

Tell me more about this...

I'd like to brew a session ipa that smells like dank buds/joint smoke/skunk. Maybe something kinda like Oskar Blues Pinner but more. Would a Columbus/Strata combination get me close?

 

[couchsending]

Yeah it should. Throw in some Apollo too.

 

[Dgallo]

Tell me more about this...

I'd like to brew a session ipa that smells like dank buds/joint smoke/skunk. Maybe something kinda like Oskar Blues Pinner but more. Would a Columbus/Strata combination get me close?

Definitely would think that Columbus/Strata or Summit/Strata Would get you there. Also Apollo/Strata Possibly even mosiac/strata

 

[Tyler B]

Thanks, guys! While staying true to the spirit of this thread, how would you hop a danky session beer with those hops (Strata/Columbus/Apollo/Summit)? A healthy whirlpool addition with two or three of those? Dry hops? Any bittering hops?

 

[Braufessor]

I don't want to read this 322 page thread,

Ha.... I was thinking the same thing as I was trying to catch up on anything new in the thread Just gotten busy over the past year (still brewing steady). But, between my job (teaching/coaching) and my too many hobbies (gardening, sourdough baking, fermenting veggies, etc) I just haven't had time to keep up.... and, honestly, I have not had a lot to add to the original process - still pretty much what I do.
For what it is worth, I still basically use the guidelines I posted in "Edit #2" which is linked in the OP. I would say one thing is I tend to keep the pH lower than what I originally did. I used to let it float a little higher 5.35-5.40.... I pretty much always keep it at 5.30 now - not that it probably matters that much. But, as far as a starting point, that second edit recipe and variations are pretty much exactly what I still do when it comes time to put an IPA in the fermenter.


Going for the trifecta today - Fermented bread, fermented peppers and hoping to get a beer brewed as well

 

[couchsending]

Thanks, guys! While staying true to the spirit of this thread, how would you hop a danky session beer with those hops (Strata/Columbus/Apollo/Summit)? A healthy whirlpool addition with two or three of those? Dry hops? Any bittering hops?

Depends a bit on your interpretation of “session”... we talking 4.5% light bodied, on the drier side? Or more like 5% packed with hop flavor and aroma but low in ABV?

 

[MrPowers]

Just measured out ingredients for my Strata/I7 brew tomorrow. I’m not getting much dank out of my strata and it actually smells much less intense than the Idaho 7. But man, it smells good! This hop is definitely going to become a classic.

Recipe is inspired by the Tree House Bright series.
1.067
93.4% Fawcett Pearl
6.6% Briess Aromatic

30 min boil (to keep thermal stress down due to the long whirlpool/plus it saves time)
45IBU Yakima Extract @ 30 min
Strata/I7 whirlpool & dry hop

US-05 (really my first time using 05 since I’ve gotten my process dialed in)

Going with a water profile of about 100ppm calcium, 200ppm Cl, 80ppm SO4, and the other minerals will fall where they fall.

 

[couchsending]

Just measured out ingredients for my Strata/I7 brew tomorrow. I’m not getting much dank out of my strata and it actually smells much less intense than the Idaho 7. But man, it smells good! This hop is definitely going to become a classic.

Recipe is inspired by the Tree House Bright series.
1.067
93.4% Fawcett Pearl
6.6% Briess Aromatic

30 min boil (to keep thermal stress down due to the long whirlpool/plus it saves time)
45IBU Yakima Extract @ 30 min
Strata/I7 whirlpool & dry hop

US-05 (really my first time using 05 since I’ve gotten my process dialed in)

Going with a water profile of about 100ppm calcium, 200ppm Cl, 80ppm SO4, and the other minerals will fall where they fall.

Have you used that malt combo before?

Might end up a bit “Malty”... A little Aromatic goes a long way and Pearl definitely has a lot more malt character than most base malts.

 

[MrPowers]

Have you used that malt combo before?

Might end up a bit “Malty”... A little Aromatic goes a long way and Pearl definitely has a lot more malt character than most base malts.

I did a 100% Pearl malt for my last NEIPA to a similar OG. It was good, but I didn’t find it to be THAT complex on its own. Not like Barke Pils/Golden Promise/Maris Otter. I do like my NEIPA’s to have more character from the base beer than a lot of brewers.

That said, I haven’t used aromatic before. So, I may end up cutting it in half when I measure grain later.

Edit: Decided to back the Aromatic down to 5% and use 3% Flaked oats. Balance Pearl.

 

[Tyler B]

Ha.... I was thinking the same thing as I was trying to catch up on anything new in the thread Just gotten busy over the past year (still brewing steady). But, between my job (teaching/coaching) and my too many hobbies (gardening, sourdough baking, fermenting veggies, etc) I just haven't had time to keep up.... and, honestly, I have not had a lot to add to the original process - still pretty much what I do.
For what it is worth, I still basically use the guidelines I posted in "Edit #2" which is linked in the OP. I would say one thing is I tend to keep the pH lower than what I originally did. I used to let it float a little higher 5.35-5.40.... I pretty much always keep it at 5.30 now - not that it probably matters that much. But, as far as a starting point, that second edit recipe and variations are pretty much exactly what I still do when it comes time to put an IPA in the fermenter.


Going for the trifecta today - Fermented bread, fermented peppers and hoping to get a beer brewed as well
View attachment 697048View attachment 697049

THANK YOU SOOOO MUCH for starting this thread, sharing your original recipe, and the subsequent updates. I just kegged my first NEIPA and while it is a little oxidized (I just don't have the equipment to eliminated oxygen exposure), it is still a GREAT tasting/smelling beer. It certainly exceeded my expectations. This brew has taught me a ton about hopping techniques and water chemistry.

Regarding too many hobbies and being busy with life, I can relate as a father and teacher with too many hobbies. Those chilis and bread look delicious though...

 

[Tyler B]

Depends a bit on your interpretation of “session”... we talking 4.5% light bodied, on the drier side? Or more like 5% packed with hop flavor and aroma but low in ABV?

I was kind of thinking both... Maybe 4.5ish% packed full of dank hop aromas. Dry is fine too.

 

[Dgallo]

Thanks, guys! While staying true to the spirit of this thread, how would you hop a danky session beer with those hops (Strata/Columbus/Apollo/Summit)? A healthy whirlpool addition with two or three of those? Dry hops? Any bittering hops?

For a summit or Columbus, and strata beer I’d use a ratio of 2 to 1 (Columbus/Summit to Strata) on the hot side and then would just simply reverse it for the dryhop. Say something simple like

grains
75% - 2 row
20% - flaked barley, wheat, oats
5% - 20-30L grain (biscuit, honey, Caramunich, c20)
Targeted og - 1.050ish
Targeted fg - 1.012-1.014

hop schedule
.25 oz Columbus or summit at 60
.75oz Columbus or summit at 5

whirlpool
(180 If you want more bitterness 160 if not)
2.0 oz Columbus or summit
1.5 oz strata

dryhop
3oz strata
1.5oz Columbus

you can certainly up ths total hopping rates. I just based them off what I would do with that size og

 

[Tyler B]

For a summit or Columbus, and strata beer I’d use a ratio of 2 to 1 (Columbus/Summit to Strata) on the hot side and then would just simply reverse it for the dryhop. Say something simple like

grains
75% - 2 row
20% - flaked barley, wheat, oats
5% - 20-30L grain (biscuit, honey, Caramunich, c20)
Targeted og - 1.050ish
Targeted fg - 1.012-1.014

hop schedule
.25 oz Columbus or summit at 60
.75oz Columbus or summit at 5

whirlpool
(180 If you want more bitterness 160 if not)
2.0 oz Columbus or summit
1.5 oz strata

dryhop
3oz strata
1.5oz Columbus

you can certainly up ths total hopping rates. I just based them off what I would do with that size og

That is SUPER helpful! I really appreciate it. As soon as I get my hands on some Strata hops, I'll give it a try.

I'm thinking an April 20th 4.2% dank smelling brew would be fun. I have some friends that would get a kick out of it. If/when I try it, I'll report back.

Thanks, bro!

 

[tld6008]

Ha.... I was thinking the same thing as I was trying to catch up on anything new in the thread Just gotten busy over the past year (still brewing steady). But, between my job (teaching/coaching) and my too many hobbies (gardening, sourdough baking, fermenting veggies, etc) I just haven't had time to keep up.... and, honestly, I have not had a lot to add to the original process - still pretty much what I do.
For what it is worth, I still basically use the guidelines I posted in "Edit #2" which is linked in the OP. I would say one thing is I tend to keep the pH lower than what I originally did. I used to let it float a little higher 5.35-5.40.... I pretty much always keep it at 5.30 now - not that it probably matters that much. But, as far as a starting point, that second edit recipe and variations are pretty much exactly what I still do when it comes time to put an IPA in the fermenter.


Going for the trifecta today - Fermented bread, fermented peppers and hoping to get a beer brewed as well
View attachment 697048View attachment 697049

Good to hear from you, I was wondering when you would chime in. Hope you weren't negative impacted by that derecho.

 

[Braufessor]

Good to hear from you, I was wondering when you would chime in. Hope you weren't negative impacted by that derecho.

We were lucky.... I am up in the NE corner of the state by Decorah and we did not really get any of that. All of the major damage was through the center of the state. I have some friends and relatives though that got hit - Pretty unreal. Cedar Rapids looked like a war zone.

 

[ChiknNutz]

Just getting back into the game of brewing after a few year hiatus. I don't want to read this 322 page thread, (I started, but I have kids). Anyway is the original recipe still awesome? I assume it's a safe bet? Going to pick up ingredients tomorrow.

A couple weeks ago I brewed a pretty close version of the OPs recipe, but I also added 1# of lactose. I am happy with it and let some friends try it that are also on the same NEIPA kick I am, they said it's one of the best ones they've had locally. I told them to be honest, not just patronize me, and they claimed they were.

We all agree that it has a noticeable orange taste at first. One of them asked me if I used orange peel, which I did not, only hops. It does remind of a Smash Orange IPA I made that used orange peel. I will also say that the hop aroma has already died off pretty quickly, sadly. I have been very careful about O2 intrusion, so have employed closed transfers from primary fermenter to purged serving keg.

 

[Braufessor]

A couple weeks ago I brewed a pretty close version of the OPs recipe, but I also added 1# of lactose. I am happy with it and let some friends try it that are also on the same NEIPA kick I am, they said it's one of the best ones they've had locally. I told them to be honest, not just patronize me, and they claimed they were.

We all agree that it has a noticeable orange taste at first. One of them asked me if I used orange peel, which I did not, only hops. It does remind of a Smash Orange IPA I made that used orange peel. I will also say that the hop aroma has already died off pretty quickly, sadly. I have been very careful about O2 intrusion, so have employed closed transfers from primary fermenter to purged serving keg.

View attachment 697258

Speaking of "orange peel"...... I have done a brew for summer each of the last two springs.... brew it about March or so to have it ready for June/July/August. It is my Edit #2 recipe - so, basically the above as far as grain bill. I do the mash, collect the wort, boil for 5-10 minutes. Chill it to 95-100 degrees, bubble CO2 into the wort (still in kettle) like oxygenating wort... but, with CO2... getting O2 out. pitch Omega Lacto blend, cover with Saran Wrap and lid, kettle sour over night for 18-24 hours. Bring it back up to boil, proceed as normal...... 1 hour boil, Hop schedule as above. Pitch 1056 yeast. Dry hop on day 2. About day 10-12 I zest a couple grapefruit, a couple tangerine, a few oranges, a lemon..... take about 50-70 grams of fruit zest and put it in fermenter. Let it go several more days. Somewhere in the 18-21 day range I prime with corn sugar to 3.0 volumes. Bottle in 750ml bottles. Set away at room temp until summer. It is a great summer beer. Sour Citrus IPA.

 

[JohnConnor]

What would you say you’re getting from boiling simcoe at 30? I’m Genuinely interested and willing to try it out.

Sorry for the delay. I haven't had the chance to follow up. I would say general fruitiness. Seems to compliment any hops I use later. Anecdotal forsure but when I've added simcoe I get more comments (I jot these down as people drink my beers. Helps me see hop combination and what how people perceive them) about fruitiness. I was always afraid of piney or over bitter but not even close to the story.

 

[Tyler B]

Speaking of "orange peel"...... I have done a brew for summer each of the last two springs.... brew it about March or so to have it ready for June/July/August. It is my Edit #2 recipe - so, basically the above as far as grain bill. I do the mash, collect the wort, boil for 5-10 minutes. Chill it to 95-100 degrees, bubble CO2 into the wort (still in kettle) like oxygenating wort... but, with CO2... getting O2 out. pitch Omega Lacto blend, cover with Saran Wrap and lid, kettle sour over night for 18-24 hours. Bring it back up to boil, proceed as normal...... 1 hour boil, Hop schedule as above. Pitch 1056 yeast. Dry hop on day 2. About day 10-12 I zest a couple grapefruit, a couple tangerine, a few oranges, a lemon..... take about 50-70 grams of fruit zest and put it in fermenter. Let it go several more days. Somewhere in the 18-21 day range I prime with corn sugar to 3.0 volumes. Bottle in 750ml bottles. Set away at room temp until summer. It is a great summer beer. Sour Citrus IPA.

Ever try Lallemand Philly Sour yeast? Might make for an easier brew and a similar tasty beer. I just used the yeast for the first time in a completely different beer and really liked it. It's one I'll definitely be experimenting with in the near future.

 

[Dgallo]

Sorry for the delay. I haven't had the chance to follow up. I would say general fruitiness. Seems to compliment any hops I use later. Anecdotal forsure but when I've added simcoe I get more comments (I jot these down as people drink my beers. Helps me see hop combination and what how people perceive them) about fruitiness. I was always afraid of piney or over bitter but not even close to the story.

Idk if you have access to equilibrium beers or have had them but they have a simcoe single hop series of a single, double and triple ipa called harvester of simcoe and they literally get pure orange sherbet from it. Pretty impressive to say the least

 

[BongoYodeler]

Idk if you have access to equilibrium beers or have had them but they have a simcoe single hop series of a single, double and triple ipa called harvester of simcoe and they literally get pure orange sherbet from it. Pretty impressive to say the least

Interesting. I've never gotten much other than grapefruit peel. But them again I've never tried holding it back until strictly whirlpool and DH. I'll tuck this info away for a future brew.

 

[Dgallo]

Interesting. I've never gotten much other than grapefruit peel. But them again I've never tried holding it back until strictly whirlpool and DH. I'll tuck this info away for a future brew.

Ive never gotten it my self with any of the simcoe I have had. EQ is now in the Big Boys Club and get the pick of the best hops available. That’s most likely part of it

 

[couchsending]

Simcoe might be one of my favorite hops right now. I use it in just about everything. Simcoe is a very different hop now than it used to be. I don’t usually use it on its own but I’ve been using it a lot on hotside and then in small amounts in DH. It’s very fruit forward with some awesome complex notes.

If you’re using a clean American ale yeast I think you’ll get more of the classic pine/resin out of it but I think with most English ale yeasts it’s a whole different beast.

 

[Beerdrinker85]

Ever try Lallemand Philly Sour yeast? Might make for an easier brew and a similar tasty beer. I just used the yeast for the first time in a completely different beer and really liked it. It's one I'll definitely be experimenting with in the near future.

Yes I just did it 2 weeks ago. I pitched 2 packets of philly sour. Fermeted under pressure in the fermzilla at arround 7-8 psi. Gonna transfer it in the keg this weekend.
According to lallemand, this yeast love to eat some dextrose to be more sour.

Batch Volume: 6 gal
Original Gravity: 1.056
Final Gravity: 1.009

8 lb (62.8%) — Gambrinus Pale Malt 2-Row — Grain — 2 °L
1 lb (7.8%) — Simpsons Oats Malted — Grain — 1.7 °L
1 lb (7.8%) — Briess Oats, Flaked — Grain — 1.6 °L
1 lb (7.8%) — Wheat Flaked — Grain — 1.7 °L
1 lb (7.8%) — Gambrinus Wheat Malt — Grain — 2.3 °L


12 oz (5.9%) — Corn Sugar (Dextrose) — Sugar — 0 °L
Hops (8.4 oz)
0.6 oz (21 IBU) — Centennial 10% — First Wort
2.8 oz (12 IBU) — Centennial 10% — Aroma — 20 min hopstand
1 oz (7 IBU) — El Dorado 15% — Aroma — 20 min hopstand
2 oz — Citra 12% — Dry Hop — 5 days
2 oz — El Dorado 15% — Dry Hop — 5 days

Hopstand at 176 °F

 

[JohnConnor]

I'm going to assume EQ is getting some awesome select lots (I think I read somewhere early crop is the best?). Early this year, I was getting some really nice simcoe from Yakima Chief. Very fruit forward with some bubble gummy type notes. The last couple orders has seen some earthiness come in. Still nice but not as good. Assuming their on their last bits of the 2019 crop.

For what it's worth, I was given a tip with english strains (not sure if it's specific to them or if there is any science to this) use hops high in myrcene. Simcoe is a big myrcene hop.

 

[Fergal]

Speaking of "orange peel"...... I have done a brew for summer each of the last two springs.... brew it about March or so to have it ready for June/July/August. It is my Edit #2 recipe - so, basically the above as far as grain bill. I do the mash, collect the wort, boil for 5-10 minutes. Chill it to 95-100 degrees, bubble CO2 into the wort (still in kettle) like oxygenating wort... but, with CO2... getting O2 out. pitch Omega Lacto blend, cover with Saran Wrap and lid, kettle sour over night for 18-24 hours. Bring it back up to boil, proceed as normal...... 1 hour boil, Hop schedule as above. Pitch 1056 yeast. Dry hop on day 2. About day 10-12 I zest a couple grapefruit, a couple tangerine, a few oranges, a lemon..... take about 50-70 grams of fruit zest and put it in fermenter. Let it go several more days. Somewhere in the 18-21 day range I prime with corn sugar to 3.0 volumes. Bottle in 750ml bottles. Set away at room temp until summer. It is a great summer beer. Sour Citrus IPA.

Speaking of sour IPA, I recently brewed a Limoncello IPA taking my inspiration from Hill Farmstead & Siren. Fairly standard hazy grain bill and hopping rate but I kettle soured it for 24 hours with 5 IBS tablets. Brought the pre-kettle sour PH down with lemon juice and used the zest in the fermenter & a bit in the whirlpool. The beer is noticeably paler in colour in comparison to others with the same grain bill. I'm thinking the lower boil PH has helped. Fermented with Kveik to up the citrus esters. Should be kegging in a few days.

 

[wepeeler]

Crashed my latest NEIPA to 58F last night. All Citra. 6oz DH of Citra tomorrow morning and kegging within 36 hours.

 

[Rothbard69]

question on aroma. I have been brewing this beer for awhile. Always turns out great. However I always feel the aroma is lacking. Maybe because I ve been drinking alot of King Sue lately at that aroma is off the charts. It smells like you just opened a huge bag of fresh Citra hops. I do closed transfer. Oxygen ingress is minimal. My beers stay perfectly color and flavor for months so its not oxidation. I do a single dry hop per his original suggestion and i do it like day 3. That dry hop sits in the Spike Conical for like 8 days after i drop it in . My theories to improve aroma are the following

1. Split the single dry hop (6 oz of C,M,G) into two 3 oz additions hoping the later DH will give me more aroma

2. Not DH so early and wait till 2 or 3 days before kegging to add DH to fermenter

3. Ferment under pressure to keep the aroma in. Ive read that pressure fermentation affects the taste of NEIPAs esp ester formation.

4. Add a keg hop to this recipe. This will put fresh hops in the keg and should boost aroma. But worried about vegetal flavor

any suggestion from you guys would be appreciated!

 

[echoALEia]

Simcoe might be one of my favorite hops right now. I use it in just about everything. Simcoe is a very different hop now than it used to be. I don’t usually use it on its own but I’ve been using it a lot on hotside and then in small amounts in DH. It’s very fruit forward with some awesome complex notes.

If you’re using a clean American ale yeast I think you’ll get more of the classic pine/resin out of it but I think with most English ale yeasts it’s a whole different beast.

I agree about Simcoe - the ones from last years harvest and YCH were amazing.