New England IPA "Northeast" style IPA

[thehaze]

Why is it that most beers in this thread is golden orange rather than yellow? Can we make them yellow without changing the mouthfeel?

It looks like the grain bill for the yellow neipas contains no caramel malt and uses pilsner malt rather than pale malt.

I just think brewers have found their sweet spot with blending lots of wheat and oats and crystal malts to get the body and mouthfeel, and the colour they want. You can use 100% Pilsner malt and still get a hazy beer, with good mouthfeel and body, as malt choice is not the sole factor that contributes to these atributes.

S-33 works well. I have a small 5.5% DH Pale Ale in the keg at the moment, fermented with it and it is good. The other keg has the exact beer, but fermented with US-05. Although the US-05 seems a tad more potent, with just a bit more perceived bitterness, the S-33 is more rounded and balanced. Lallemand NE is good, but not as good as its liquid equivalents. I would try the new Lallemand Verdant IPA yeast, which is LAIII derivative ( Verdant UK used 1318 for a long time ). It's supposed to have a well-rounded, soft malt and hop profile, with fruity esters and somewhat " English " attenuation, which can be manipulated through the mash process, simple sugar additions, nutrients, etc.

 

[R.A.I.D]

Lallemand NE is good, but not as good as its liquid equivalents. I would try the new Lallemand Verdant IPA yeast.

What are you missing in the Lallemand NE strain?

I have also looked at the Lallemand Verdant strain. But I don't think I want apricot and vanilla in my neipa. I am more looking for stone fruits like peach.

 

[thehaze]

What are you missing in the Lallemand NE strain?

I have also looked at the Lallemand Verdant strain. But I don't think I want apricot and vanilla in my neipa. I am more looking for stone fruits like peach.

Now that I've also tried the new Verdant IPA yeast ( and will be using again soon ), the NE yeast is less estery, but not neccessarily a bad thing. I'm off the NEIPA train, but I do brew IPAs once in a while. The batches made with NE had a bit of a sharp-ish bitterness, although IBUs and isomerized IBUs were on the very low side.

 

[MrPowers]

Why is it that most beers in this thread is golden orange rather than yellow? Can we make them yellow without changing the mouthfeel?

It looks like the grain bill for the yellow neipas contains no caramel malt and uses pilsner malt rather than pale malt.

You mean like this?

Ya, you can make them pale yellow without changing the mouthfeel. A lot of us have just decided we like the characteristics provided by aromatic/honey/caramalts.

The beer in the picture is Fawcett Pearl, Weyermann Pale Wheat, Flaked Oats, Fawcett Caramalt. I would have to look up the percentages to be exact.

 

[R.A.I.D]

I love this color:

This was the best NEIPA I tasted this summer. Out of about 20 different hazy beers.
The grain bill is on the label. 50% maris otter, 50% wheat malt, oat malt and carapils. I think the yeast is LA3.

The beer is single hopped with Strata but still complex in taste. Grape fruit, passion, citrus, mandarin. 2x10g/L in DH at unknown stages. I guess the last was after a soft crash. And "a little" (unknown) amount in WP at unknown temperature.

I tried to make the Trillium clone recipe with Columbus and Strata. But the commercial version shown here was superior.

 

[secretlevel]

You mean like this?View attachment 700360

Ya, you can make them pale yellow without changing the mouthfeel. A lot of us have just decided we like the characteristics provided by aromatic/honey/caramalts.

The beer in the picture is Fawcett Pearl, Weyermann Pale Wheat, Flaked Oats, Fawcett Caramalt. I would have to look up the percentages to be exact.

Very nice, most of my beers look pretty similar. I brew mostly without Caramel/Crystal malts so the first few NEIPA's I made I thought I messed up! I was so worried that something was off

 

[crusader1612]

I love this color:
View attachment 700363

This was the best NEIPA I tasted this summer. Out of about 20 different hazy beers.
The grain bill is on the label. 50% maris otter, 50% wheat malt, oat malt and carapils. I think the yeast is LA3.

The beer is single hopped with Strata but still complex in taste. Grape fruit, passion, citrus, mandarin. 2x10g/L in DH at unknown stages. I guess the last was after a soft crash. And "a little" (unknown) amount in WP at unknown temperature.

I tried to make the Trillium clone recipe with Columbus and Strata. But the commercial version shown here was superior.

Sounds delicious.
I always strived for that ridiculous bright golden yellow haze, similar to that of wit beers. then i realised that these bigger ipa's are actually filtered photos (i.e. additional light to make it look super bright). lol

 

[MrPowers]

Sounds delicious.
I always strived for that ridiculous bright golden yellow haze, similar to that of wit beers. then i realised that these bigger ipa's are actually filtered photos (i.e. additional light to make it look super bright). lol

Actually, that is a good point. Some of them probably are.

Even those that aren’t, the lighting makes a HUGE difference.

 

[BongoYodeler]

Kveik Voss fermented this in less than two days.

 

[Noob_Brewer]

I love this color:
View attachment 700363

This was the best NEIPA I tasted this summer. Out of about 20 different hazy beers.
The grain bill is on the label. 50% maris otter, 50% wheat malt, oat malt and carapils. I think the yeast is LA3.

The beer is single hopped with Strata but still complex in taste. Grape fruit, passion, citrus, mandarin. 2x10g/L in DH at unknown stages. I guess the last was after a soft crash. And "a little" (unknown) amount in WP at unknown temperature.

I tried to make the Trillium clone recipe with Columbus and Strata. But the commercial version shown here was superior.

Given the ingredients, I think the color of this one is darker than this picture. marris otter (~4.0), wheat malt (~2.3), even oat malt (~2.0) and darker than flaked oats (~1.0). This pic makes it look light yellow. However - all you have to do is that if you are on untapped app, type in reckoner by whiplash and look at all the pics posted by normal peeps like us. The majority of the pics show it to be closer to orange unless there's spectacular lighting behind it (like a sunset). Some pics in poor light make this same beer look brown. lol. BTW the beer does look great, I just don't buy the straw pale yellow its showing here.

 

[HopsAreGood]

Given the ingredients, I think the color of this one is darker than this picture. marris otter (~4.0), wheat malt (~2.3), even oat malt (~2.0) and darker than flaked oats (~1.0). This pic makes it look light yellow. However - all you have to do is that if you are on untapped app, type in reckoner by whiplash and look at all the pics posted by normal peeps like us. The majority of the pics show it to be closer to orange unless there's spectacular lighting behind it (like a sunset). Some pics in poor light make this same beer look brown. lol. BTW the beer does look great, I just don't buy the straw pale yellow its showing here.

This.

 

[Noob_Brewer]

Planning my next brew and considering pairing idaho 7 with mandarin bavaria in hopes that they amplify each others orange flavors/aromas. Ive done a single hopped beer with idaho 7 and its very orange forward but haven't done the same with mandarin bavaria. Thinking of heavier Idaho 7 in whirlpool and then heavier mandarin bavaria in DH. Also thinking of using columbus for boil and citra with MB in DH to try to balance things out so its not one-dimensionally orange. Thoughts?

EDIT: not married to the citra part so any other thoughts to keep this bright if not using citra that would be welcomed.

 

[Dgallo]

Why is it that most beers in this thread is golden orange rather than yellow? Can we make them yellow without changing the mouthfeel?

It looks like the grain bill for the yellow neipas contains no caramel malt and uses pilsner malt rather than pale malt.

Yellow is really only yellow for me in in sub 7.5% abv beers. When I push my og into the 1.072+ range, even without any honey or cmalts, the sheer amount of grain even at 1.8-2.0L makes the beer take on a slight orange Appearance

 

[JnLnNOVA]

You mean like this?View attachment 700360

Ya, you can make them pale yellow without changing the mouthfeel. A lot of us have just decided we like the characteristics provided by aromatic/honey/caramalts.

The beer in the picture is Fawcett Pearl, Weyermann Pale Wheat, Flaked Oats, Fawcett Caramalt. I would have to look up the percentages to be exact.

Yum! Tell me more about this recipe please -

 

[MrPowers]

Yum! Tell me more about this recipe please -

Check out post #9727.

https://www.homebrewtalk.com/threads/northeast-style-ipa.568046/post-8674577

 

[HopsAreGood]

Has anyone tried fermenting, dry hopping, carbing and serving from a fermzilla? I’m strongly considering getting one with the thought process being this:

1. Ferment as usual. Crash to drop yeast. Purge the collection container at the bottom, open the valve to remove yeast.

2. Add dry hops to the collection container and purge like crazy. Open the valve to allow dry hops into the beer with zero oxygen.

3. Crash to drop dry hops to the bottom. Purge the collection container again, open the valve to remove dry hops.

4. Carbonate as usual and serve directly from the vessel.

This way the beer is never transferred, and the only potential for oxygen is when opening the valve, but the container can be purged every time.

https://www.morebeer.com/products/fermzilla-conical-fermenter-71-gal-27.html

 

[R.A.I.D]

View attachment 643607 Figured I should add my two cents to this thread.

My most recent NEIPA (or NE Pale Ale if you don't think the OG is high enough):

Water balanced toward sulfate over chloride. Full LoDo hot side.

10 Gallon batch
1.058 OG
1.011 FG
6.16% ABV

83% Fawcett Pearl Malt
10% Weyermann Pale Wheat
3.5% Fawcett CaraMalt
3.5% Flaked Oats

30 min boil

Columbus FWH to 20IBU Calculated
2oz Columbus @ Flameout (35 min whirlpool)
8oz Galaxy Whirlpool (Chilled to 175F, added 1/2 for 30 min and 1/2 for 15 min)

1272 fermented at 67F. Soft crashed to 55ish under pressure. Dumped yeast.

8 oz Galaxy dry hop under pressure and purged headspace. Let stand for a couple of days and then cold crashed under pressure, transferred to kegs, and forced-carbed.

It is easily the best NEIPA I have brewed to date and looked exactly like the picture for the entire 8 weeks it was on tap. No oxidation; no clearing; just doughy malt and bitter, dank, overripe-fruity goodness from the Galaxy.

Along with oxygen management, the soft crash before dry hopping was the key for me to get the character I was looking for in these beers. I would not hesitate to use this recipe as a base to try out different flavor/aroma hop varieties and different base malt varieties.

Strange color. It almost looks like you mixed a beer with milch. My current neipa looks the same. That causes this white color? Wheat malt? I will try to avoid it next time.

Mine was
68% Maris Otter
14% Wheat malt
4% Chit Malt
4% oat malt
4% Honey malt
7% table sugar

LoDO
No boil/RAW

 

[SanPancho]

Has anyone tried fermenting, dry hopping, carbing and serving from a fermzilla? I’m strongly considering getting one with the thought process being this:

1. Ferment as usual. Crash to drop yeast. Purge the collection container at the bottom, open the valve to remove yeast.

2. Add dry hops to the collection container and purge like crazy. Open the valve to allow dry hops into the beer with zero oxygen.

3. Crash to drop dry hops to the bottom. Purge the collection container again, open the valve to remove dry hops.

4. Carbonate as usual and serve directly from the vessel.

This way the beer is never transferred, and the only potential for oxygen is when opening the valve, but the container can be purged every time.

https://www.morebeer.com/products/fermzilla-conical-fermenter-71-gal-27.html

depends on how fast you drink it. you're gonna wanna get ALL the trub, yeast, and hops out of there. if you can, you're good. otherwise its not ideal, but still pretty good.

there are new, better PET all in ones coming out with true 60 degree cones for better dumping.

 

[MrPowers]

Strange color. It almost looks like you mixed a beer with milch. My current neipa looks the same. That causes this white color? Wheat malt? I will try to avoid it next time.

Mine was
68% Maris Otter
14% Wheat malt
4% Chit Malt
4% oat malt
4% Honey malt
7% table sugar

LoDO
No boil/RAW

It’s from hops that are high in polyphenols. Specifically, a lot of the Southern Hemisphere hops (galaxy, Vic secret, enigma, etc...). That’s what gives the beer that opaque pale appearance.

 

[HopsAreGood]

depends on how fast you drink it. you're gonna wanna get ALL the trub, yeast, and hops out of there. if you can, you're good. otherwise its not ideal, but still pretty good.

there are new, better PET all in ones coming out with true 60 degree cones for better dumping.

I could also still transfer from the fermzilla into a keg like I always do. I’m just intrigued by never having to transfer it at all.

 

[SanPancho]

exactly. if you drink it quickly, the dumping issue isnt a big deal. but they take up much more room that a keg, so you're likely to have less variety of beer on tap at any given time.

 

[Dgallo]

Got my Riwaka today. Finally have all the my hops for my favorite ipa I brew! Hopefully the wife lets me brew this weekend!

 

[R.A.I.D]

Got my Riwaka today

Does anyone know of a retailer with Riwaka inside EU?

 

[Dgallo]

Does anyone know of a retailer with Riwaka inside EU?

I personally don’t but beerco is pretty reasonable for shipping to the US so I bet they’re pretty fair to UK
https://beerco.com.au/products/riwaka-nz

 

[MMP126]

Hey dudes! Dropping in to see if I can get some ideas on how to make my NEIPAs better. This seems to be the place.

I brewed my last beer, photo below:

It tunrned out ok. My friends liked it, but there are some flaws I want to see if yall can help with.

Here is the recipe:

Grain Name	Original Amount (lb)
Pilsen Malt, Best MALZ	15
Golden Promise, Fawcett	3.5
White Wheat Malt, Briess	2
Flaked Oats	1.5
Honey Malt, Gambrinus	0.625

Hop Name	Original Amount (oz)	Addition Time
Galena	0.4	60
Idaho 7	1.5	10
Idaho Gem	0.5	10
Idaho 7	1.5	Flameout
Idaho Gem	0.5	Flameout
Idaho 7	3	Whirlpool
Idaho Gem	1.5	Whirlpool
Idaho 7	2	Dry Hop
Idaho Gem	5.5	Dry Hop

Total IBUs: 36

Yeast was WY1318 (London Ale III). Fermented at 67F for 10 days. Then soft crash to 58F for 2 days. Dry hop at 58F for 2 days. Then cold crash to 38F for 2 days. Then kegged.

I close transfer everything, and do the CO2 push into the keg filled with sani. No issues there.

My problems:

1. Lacking flavor. This is my biggest pet peeve! All of my NEIPAs have been just lacking in the juicy flavor department. Aroma has been absolutely fantastic, but the flavor isnt like the juciness I get from the great NEIPAs I get commercially. Not sure what my issue has been. I have used all the popular hops, Citra, Galaxy, Mosaic, Idaho 7, Idaho Gem, Amarillo, Motueka, Simcoe, etc. Still same outcome. Any advice here to get the juiciness?

2. Hop burn on this one. Still there after about a month in the keg. The DH I used on this one was pretty large, so I may dial that back down to like 5 or 6oz/gal. Any thoughts here? Maybe a long cold crash? Is 7.5oz too much?

3. Big bitterness. I think this may be the root of why I am not getting the juicy flavor to pop through. There is always a really firm bitterness. I may ditch the 60min hop addition. Maybe my WP temp is too high? Too long? I usually do 30min, starting at 165F. Let me know what you think.

Thanks in advance guys!

 

[HopsAreGood]

Got my Riwaka today. Finally have all the my hops for my favorite ipa I brew! Hopefully the wife lets me brew this weekend! View attachment 700514

Nice...I still haven’t tried Riwaka yet but it’s on the list for sure. I just got 2 pounds of the 2020 Nelson from YVH in the mail about 30 minutes ago. Have you, or anyone else, tried this years YVH Nelson? Just curious on initial opinions about it.

 

[Dgallo]

Hey dudes! Dropping in to see if I can get some ideas on how to make my NEIPAs better. This seems to be the place.

I brewed my last beer, photo below:

View attachment 700526

It tunrned out ok. My friends liked it, but there are some flaws I want to see if yall can help with.

Here is the recipe:

Grain Name	Original Amount (lb)
Pilsen Malt, Best MALZ	15
Golden Promise, Fawcett	3.5
White Wheat Malt, Briess	2
Flaked Oats	1.5
Honey Malt, Gambrinus	0.625

Hop Name	Original Amount (oz)	Addition Time
Galena	0.4	60
Idaho 7	1.5	10
Idaho Gem	0.5	10
Idaho 7	1.5	Flameout
Idaho Gem	0.5	Flameout
Idaho 7	3	Whirlpool
Idaho Gem	1.5	Whirlpool
Idaho 7	2	Dry Hop
Idaho Gem	5.5	Dry Hop

Total IBUs: 36

Yeast was WY1318 (London Ale III). Fermented at 67F for 10 days. Then soft crash to 58F for 2 days. Dry hop at 58F for 2 days. Then cold crash to 38F for 2 days. Then kegged.

I close transfer everything, and do the CO2 push into the keg filled with sani. No issues there.

My problems:

1. Lacking flavor. This is my biggest pet peeve! All of my NEIPAs have been just lacking in the juicy flavor department. Aroma has been absolutely fantastic, but the flavor isnt like the juciness I get from the great NEIPAs I get commercially. Not sure what my issue has been. I have used all the popular hops, Citra, Galaxy, Mosaic, Idaho 7, Idaho Gem, Amarillo, Motueka, Simcoe, etc. Still same outcome. Any advice here to get the juiciness?

2. Hop burn on this one. Still there after about a month in the keg. The DH I used on this one was pretty large, so I may dial that back down to like 5 or 6oz/gal. Any thoughts here? Maybe a long cold crash? Is 7.5oz too much?

3. Big bitterness. I think this may be the root of why I am not getting the juicy flavor to pop through. There is always a really firm bitterness. I may ditch the 60min hop addition. Maybe my WP temp is too high? Too long? I usually do 30min, starting at 165F. Let me know what you think.

Thanks in advance guys!

Nothing looks wrong in the recipe, I assumed There’s a typo and your talking about 6 oz Dh in a beer, not per gallon. Be sure to purge vessels, kegs and lines of o2 prior to racking. For your exact recipe, I enjoy Idaho gem personally for its Supplemental candied cherry note but would pair it with something more pronounce. What’s the age of your hops? And/or have they been packaged properly? Fresh, potent hops can make a recipe completely different simply from quality.

 

[MrPowers]

Hey dudes! Dropping in to see if I can get some ideas on how to make my NEIPAs better. This seems to be the place.

I brewed my last beer, photo below:

View attachment 700526

It tunrned out ok. My friends liked it, but there are some flaws I want to see if yall can help with.

Here is the recipe:

Grain Name	Original Amount (lb)
Pilsen Malt, Best MALZ	15
Golden Promise, Fawcett	3.5
White Wheat Malt, Briess	2
Flaked Oats	1.5
Honey Malt, Gambrinus	0.625

Hop Name	Original Amount (oz)	Addition Time
Galena	0.4	60
Idaho 7	1.5	10
Idaho Gem	0.5	10
Idaho 7	1.5	Flameout
Idaho Gem	0.5	Flameout
Idaho 7	3	Whirlpool
Idaho Gem	1.5	Whirlpool
Idaho 7	2	Dry Hop
Idaho Gem	5.5	Dry Hop

Total IBUs: 36

Yeast was WY1318 (London Ale III). Fermented at 67F for 10 days. Then soft crash to 58F for 2 days. Dry hop at 58F for 2 days. Then cold crash to 38F for 2 days. Then kegged.

I close transfer everything, and do the CO2 push into the keg filled with sani. No issues there.

My problems:

1. Lacking flavor. This is my biggest pet peeve! All of my NEIPAs have been just lacking in the juicy flavor department. Aroma has been absolutely fantastic, but the flavor isnt like the juciness I get from the great NEIPAs I get commercially. Not sure what my issue has been. I have used all the popular hops, Citra, Galaxy, Mosaic, Idaho 7, Idaho Gem, Amarillo, Motueka, Simcoe, etc. Still same outcome. Any advice here to get the juiciness?

2. Hop burn on this one. Still there after about a month in the keg. The DH I used on this one was pretty large, so I may dial that back down to like 5 or 6oz/gal. Any thoughts here? Maybe a long cold crash? Is 7.5oz too much?

3. Big bitterness. I think this may be the root of why I am not getting the juicy flavor to pop through. There is always a really firm bitterness. I may ditch the 60min hop addition. Maybe my WP temp is too high? Too long? I usually do 30min, starting at 165F. Let me know what you think.

Thanks in advance guys!

I agree with Dgallo. Nothing stands out as being obviously problematic.

What kind of attenuation are you getting (OG/FG)?

How are you mashing/boiling?

What does your water profile look like?

How healthy are your fermentations (lag time/time to finish)?

 

[Dgallo]

Nice...I still haven’t tried Riwaka yet but it’s on the list for sure. I just got 2 pounds of the 2020 Nelson from YVH in the mail about 30 minutes ago. Have you, or anyone else, tried this years YVH Nelson? Just curious on initial opinions about it.

I haven’t tried this years but from talks with the members in my club and some commercial versions of 2020 nelson I heard/found there is a herbal component, kinda a basil mint but not quite.. and paired with its traditional dank/ white winey note. The beer I brew is nelson, Riwaka, and Galaxy, so when I do get to it I’ll let you know. I’m hoping it’s good because I have about 2.5 lbs of it for my IPAS and NZ Pilsners

 

[anteater8]

Hey dudes! Dropping in to see if I can get some ideas on how to make my NEIPAs better. This seems to be the place.

I brewed my last beer, photo below:

View attachment 700526

It tunrned out ok. My friends liked it, but there are some flaws I want to see if yall can help with.

Here is the recipe:

Grain Name	Original Amount (lb)
Pilsen Malt, Best MALZ	15
Golden Promise, Fawcett	3.5
White Wheat Malt, Briess	2
Flaked Oats	1.5
Honey Malt, Gambrinus	0.625

Hop Name	Original Amount (oz)	Addition Time
Galena	0.4	60
Idaho 7	1.5	10
Idaho Gem	0.5	10
Idaho 7	1.5	Flameout
Idaho Gem	0.5	Flameout
Idaho 7	3	Whirlpool
Idaho Gem	1.5	Whirlpool
Idaho 7	2	Dry Hop
Idaho Gem	5.5	Dry Hop

Total IBUs: 36

Yeast was WY1318 (London Ale III). Fermented at 67F for 10 days. Then soft crash to 58F for 2 days. Dry hop at 58F for 2 days. Then cold crash to 38F for 2 days. Then kegged.

I close transfer everything, and do the CO2 push into the keg filled with sani. No issues there.

My problems:

1. Lacking flavor. This is my biggest pet peeve! All of my NEIPAs have been just lacking in the juicy flavor department. Aroma has been absolutely fantastic, but the flavor isnt like the juciness I get from the great NEIPAs I get commercially. Not sure what my issue has been. I have used all the popular hops, Citra, Galaxy, Mosaic, Idaho 7, Idaho Gem, Amarillo, Motueka, Simcoe, etc. Still same outcome. Any advice here to get the juiciness?

2. Hop burn on this one. Still there after about a month in the keg. The DH I used on this one was pretty large, so I may dial that back down to like 5 or 6oz/gal. Any thoughts here? Maybe a long cold crash? Is 7.5oz too much?

3. Big bitterness. I think this may be the root of why I am not getting the juicy flavor to pop through. There is always a really firm bitterness. I may ditch the 60min hop addition. Maybe my WP temp is too high? Too long? I usually do 30min, starting at 165F. Let me know what you think.

Thanks in advance guys!

1. Oxygen is all I can really think of but it sounds like you've got that under control... another thing you could try is to brew the Trillium Melcher Street clone. I think there is something about that 100% CTZ whirlpool and big fruity dry hop (doesn't have to be Mosaic) that really brings out more depth and layers to the flavor.

https://www.homebrewtalk.com/threads/trilium-melcher-street-clone.582962/
2. Hop burn is a big problem for me if I use more than 2 oz of the more potent hops (Idaho 7, Vic Secret, Galaxy, Strata). The beeer is usually drinkable after 4 weeks in the keg (versus the usual 2 weeks), but even so... I don't want to wait that long! I've started to reserve these hops to only use 1-2 oz as an accent. I also plan to reduce wheat & oats to get lower protein, use whirlfloc and gelatin next time I want to brew with any of those hops to see if that makes a difference in how soon the burn goes away.

3. Just lower the 60 min addition, maybe start by halving it. You could even ditch it or move it to 30 min. I've been gradually lowering the IBU's of my 60 min addition and have been happy with the results.