New England IPA "Northeast" style IPA

[Fergal]

On a side note, I’m going to be doing a bit of a Nelson experiment in the next few months. I’ve got a bunch of the 2020 Yakima valley Nelson and it smells absolutely amazing upon opening the bag. It’s more pungent and in your face than pretty much any other hops I’ve ever smelled. Also, most of the hops I usually open are fairly dry and sort of hard, but these are almost soft and sticky...they just seem super fresh and extremely potent. I just ordered some other 2020 crop hops from YVH and will be pairing them all with said Nelson in a 50/50 blend. I’m going to keep the water profile, grain bill, mash temp, and all other variables the same and hopefully gain some insight into some good combos. I’ll be using the following:

Nelson/Galaxy
Nelson/Vic Secret
Nelson/Nectaron
Nelson/Strata
Nelson/Citra

6 pounds 2-row
6 pounds Golden Promise
2 pounds malted oats
8 oz golden naked oats

Mash 152
PH: 5.25

2 oz. Columbus at 15
2 oz. Nelson/2 oz. other hop at 170 WP
4 oz. Nelson/4 oz. other hop DH

I’ll report back with updates.

I don't see a bad combo there! Can confirm Nelson / Strata to be one of my favorite's & Nelson / Nectaron tastes like NZ in a can. Nectaron / Strata would be just as good to throw a spanner in the works!

 

[beervoid]

My latest Strata came out too dank. 50/50 split with Citra, I didnt get any tropical notes. Anyone else experienced this? Might have to tone down strata a bit.

 

[Willum]

@Dgallo Just got my hands on a single hop Riwaka ipa from a very good, highly respected local brewery. I know you are a huge fan of this hop and the descriptors sound awesome. However, as I’m drinking this all I’m getting is heavy coriander/Belgian flavors. Apparently a bunch of folks on untapped are reporting similar tasting notes. Have you ever experienced this with Riwaka?

View attachment 701679

I have that beer and my first thought was is this infected. Because Kane uses a clean yeast for there IPAs.Even their Wit, cloud cover, is pretty clean for a Belgian style beer. Then I tried the double dry hopped Party Wave which also had Riwaka and got the same flavor, so I do think it is the hop. Party Wave is my Favorite beer by Kane, but the addition of Riwaka made me hate this special release.

 

[HopsAreGood]

I have that beer and my first thought was is this infected. Because Kane uses a clean yeast for there IPAs.Even their Wit, cloud cover, is pretty clean for a Belgian style beer. Then I tried the double dry hopped Party Wave which also had Riwaka and got the same flavor, so I do think it is the hop. Party Wave is my Favorite beer by Kane, but the addition of Riwaka made me hate this special release.

Yup, I also have the double dry hopped party wave with the second dry hop containing Nelson/Riwaka. Had one last night and while I didn’t find the coriander/Belgian flavor as strong as the single hop Riwaka, it’s def still there. I suspect Kane uses Chico or something very similar so I doubt the yeast is contributing much.

 

[aaronm13]

My latest Strata came out too dank. 50/50 split with Citra, I didnt get any tropical notes. Anyone else experienced this? Might have to tone down strata a bit.

Did a 50/50 Strata/Citra too and got the same taste from it, way too dank. Its total oil content is around 3.5ml/100g so it packs a punch. I ended up adding more citra to the keg and it really improved it.

 

[HopsAreGood]

Did a 50/50 Strata/Citra too and got the same taste from it, way too dank. Its total oil content is around 3.5ml/100g so it packs a punch. I ended up adding more citra to the keg and it really improved it.

Interesting. I’ve used Strata a few times and have never gotten any dankness from it. It’s always just been generically fruity, although the one time I used a lot of it I was able to pick out some of the strawberry notes it’s supposed to have.

 

[aaronm13]

Interesting. I’ve used Strata a few times and have never gotten any dankness from it. It’s always just been generically fruity, although the one time I used a lot of it I was able to pick out some of the strawberry notes it’s supposed to have.

I've gotten strawberry from commercial beers but I haven't been able to get it at all from the 2 times I've used it. Kinda giving up on it now to be honest.

 

[chuckeg15]

I've used LA III plenty of times and make a starter everytime. The starter usually has a distinct good smell, however, this time it smells like sulfur. Any suggestions? I tasted it and it doesn't taste sour or anything. I'm hoping it's just the gases from the starter.

 

[JoeMamasIPA]

I had the HF Riwaka single hop Pale Ale last week and it had the "typical" Riwaka taste (which I can't describe but do not care for) for the first week and then turned a pleasant shade of pine like a Simcoe and Citra mix that was pretty good. I am not sure that I would bet a batch on Riwaka by itself and would instead hit it with another proven mainstream hop,

As usual Edward was a beautiful beer from canning day to a couple weeks after.

 

[Willum]

Yup, I also have the double dry hopped party wave with the second dry hop containing Nelson/Riwaka. Had one last night and while I didn’t find the coriander/Belgian flavor as strong as the single hop Riwaka, it’s def still there. I suspect Kane uses Chico or something very similar so I doubt the yeast is contributing much.

Interesting, the only thing I could taste in the DDH party wave was that Belgian taste. I guess I am pretty sensitive to it. It also just bothers me because I had no intention of buying/drinking a Belgian NEIPA.

 

[Willum]

Since we are talking about Kane. Here is my attempt to make something similar to Party Wave. It comes out pretty good, but I think @HopsAreGood may be onto something. I use either Conan or 1318 I may try Chico next

New England IPA
7.2% / 17.5 °P
Recipe by
Anvil Foundry 6.5 Gallon
69% efficiency
Batch Volume: 3 gal
Boil Time: 60 min
Mash Water: 4.52 gal
Total Water: 4.52 gal
Boil Volume: 3.99 gal
Pre-Boil Gravity: 1.061
Vitals
Original Gravity: 1.072
Final Gravity: 1.017
IBU (Tinseth): 42
Color: 5.3 SRM
Mash
Strike Temp — 156.6 °F
Temperature — 149 °F — 90 min
Malts (8 lb 7.8 oz)
3 lb 3.6 oz (36.9%) — Simpsons Pale Ale Golden Promise — Grain — 2.4 °L
3 lb 3.6 oz (36.9%) — Viking Malt Pilsner — Grain — 2.1 °L
13.6 oz (9.7%) — Oats, Flaked — Grain — 1.3 °L
13.6 oz (9.7%) — Rahr Wheat Malt White — Grain — 2.9 °L
2.7 oz (1.9%) — Weyermann Acidulated — Grain — 1.9 °L
2.7 oz (1.9%) — Briess Caramel Malt — Grain — 10 °L
Other (4 oz)
4 oz (2.9%) — Briess Rice Hulls — Adjunct — 0 °L
Hops (8.14 oz)
0.15 oz (12 IBU) — Warrior 15.3% — Boil — 60 min
2 oz (15 IBU) — Simcoe 13.2% — Aroma — 20 min hopstand @ 170 °F
1 oz (7 IBU) — Citra 12.6% — Aroma — 20 min hopstand @ 170 °F
1 oz (8 IBU) — Mosaic 13.8% — Aroma — 20 min hopstand @ 170 °F
1.5 oz — Citra 12.6% — Dry Hop — 3 days
1.5 oz — Mosaic 11.4% — Dry Hop — 3 days
1 oz — Galaxy 13.3% — Dry Hop — 3 days

Hopstand at 170 °F
Miscs
4.8 g — Calcium Chloride (CaCl2) — Mash
1.6 g — Epsom Salt (MgSO4) — Mash
1.7 g — Gypsum (CaSO4) — Mash
1 items — Whirlfloc — Boil — 10 min
1 g — Yeast Nutrients — Boil — 10 min
Yeast
1 pkg — Omega OYL-052 DIPA Ale 76%
1.6 L starter
5.54 oz DME / 6.77 oz LME
100 billion cells overbuild: 0.52 L (33%)
Pitch Amount: 1.08 L
307 billion yeast cells
1.03 million cells / ml / °P
Fermentation
Primary — 68 °F — 12 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2 101Mg2 9Na 8 Cl 139 SO42 93 HCO3 16

 

[R.A.I.D]

The aroma in my last NEIPA is amazingly intense! Wow!

Compared to my other NEIPAs I splitted the whirlpool hops to 1oz at 80C, 2oz at 71C and 1oz at 42C and I changed the yeast to S-33.
My guess is that it is the yeast that is responsable for the increased aroma intensity.

S-33 has low attenuation. Like 68 pct. But I managed to get from 1077 oc to 1019 oc by mashing low at 62C and adding 7 pct table sugar to the grain bill.

Fingers crossed that this beer stays hazy and smooth like it is now (still only matured for one week).

 

[secretlevel]

The aroma in my last NEIPA is amazingly intense! Wow!

Compared to my other NEIPAs I splitted the whirlpool hops to 1oz at 80C, 2oz at 71C and 1oz at 42C and I changed the yeast to S-33.
My guess is that it is the yeast that is responsable for the increased aroma intensity.

S-33 has low attenuation. Like 68 pct. But I managed to get from 1077 oc to 1019 oc by mashing low at 62C and adding 7 pct table sugar to the grain bill.

Fingers crossed that this beer stays hazy and smooth like it is now (still only matured for one week).

Very cool, I'll have to try a multi-temp whirlpool schedule like this. S-33 is also definitely on the list, Fermentis have really been hyping it up.

Question about whirlpool hops for you guys - I used to use a fine mesh colander to filter out the boil/wp hops from the kettle as I transfer into the fermenter. Does anyone else do this or do your WP hops go into fermenter?

 

[R.A.I.D]

Question about whirlpool hops for you guys - I used to use a fine mesh colander to filter out the boil/wp hops from the kettle as I transfer into the fermenter. Does anyone else do this or do your WP hops go into fermenter?

I whirlpool with loose pellets to maximize efficiency. I brew 2L more than fits into my fermenter. If I make a solid WP and let everything settle for 10 min then all the hops will form a cone in the center of the kettle and I can transfer the wort to the fermenter while leaving the WP hops in the kettle.

 

[skleice]

With the knowledge that both Sabro and Galaxy are potent, what would be your whirlpool and dry hop ratio? I would love a Piña Colada vibe...

Bravo - .25oz @ 60
Bravo - 1oz @ 10
Bravo & Sabro 160° whirlpool
Sabro & Galaxy dry hop

Survivables FTW

 

[Dgallo]

With the knowledge that both Sabro and Galaxy are potent, what would be your whirlpool and dry hop ratio? I would love a Piña Colada vibe...

Bravo - .25oz @ 60
Bravo - 1oz @ 10
Bravo & Sabro 160° whirlpool
Sabro & Galaxy dry hop

Survivables FTW

I’ve come to like about 20-30% of my hop bill be Sabro and I do keep it roughly the same in both wh/dh. With That said, I’ve never paired it will galaxy though so someone may be able to steer you even more directly

 

[BeerFst]

I’ve come to like about 20-30% of my hop bill be Sabro and I do keep it roughly the same in both wh/dh. With That said, I’ve never paired it will galaxy though so someone may be able to steer you even more directly

Edit: @skleice sorry meant to reply to you not dgallo

I left both out of whirlpool, using mosaic and Columbus instead but dry hopped 7oz galaxy and 1oz sabro, split in two additions. It was only vaguely sabro, I’d probably do 6/2 or 6/3

 

[braindead]

Did a 50/50 Strata/Citra too and got the same taste from it, way too dank. Its total oil content is around 3.5ml/100g so it packs a punch. I ended up adding more citra to the keg and it really improved it.

Damn
I'm about to Dry Hop with a 50/50 of strata and Citra.... Got me a tad worried now.
I got a heap of `strata and Nectaron from Beerco.
Delivery was quick but got absolutely hammered with import tax with customs.

 

[R.A.I.D]

Damn
I'm about to Dry Hop with a 50/50 of strata and Citra.... Got me a tad worried now.

I love 100% strata. Just made my 2nd brew with Strata in DH. Personal taste I guess. Give it a try.

 

[ryanm8]

When I transfer to the fermenter, I filter through a brew bag to remove hops.

Very cool, I'll have to try a multi-temp whirlpool schedule like this. S-33 is also definitely on the list, Fermentis have really been hyping it up.

Question about whirlpool hops for you guys - I used to use a fine mesh colander to filter out the boil/wp hops from the kettle as I transfer into the fermenter. Does anyone else do this or do your WP hops go into fermenter?

 

[ryanm8]

I love 100% strata. Just made my 2nd brew with Strata in DH. Personal taste I guess. Give it a try.

I was in Colorado recently and had a wet hop Strata beer at Outer Range. It was the best commercial IPA I've had in ages. Massive saturated hop flavor that blew my mind.

 

[beervoid]

Question for the guys that softcrash before dry hopping. When going from 22c to 18c at end of fermentation when yeast is still a little active. do you put any pressure on the fermenter?

 

[R.A.I.D]

Question for the guys that softcrash before dry hopping. When going from 22c to 18c at end of fermentation when yeast is still a little active. do you put any pressure on the fermenter?

I do. To avoid suck back. But you need to go lower than 18C. 14 C or lower is recommended.

 

[beervoid]

I do. To avoid suck back. But you need to go lower than 18C. 14 C or lower is recommended.

Thanks. I have tried lower before but i'm playing with different temps atm. So wondering if with a smaller crash it's still necessary.

 

[R.A.I.D]

Thanks. I have tried lower before but i'm playing with different temps atm. So wondering if with a smaller crash it's still necessary.

The point of the soft crash is to get the yeast out of suspension. I dont think the yeast will drop out unless you go below 14C.

But any drop in temperature will result in some suck back.

I is all up to your ambition if you soft crash and try to avoid oxygen. But both are recommended.

 

[Noob_Brewer]

Question for the guys that softcrash before dry hopping. When going from 22c to 18c at end of fermentation when yeast is still a little active. do you put any pressure on the fermenter?

I personally wait until I think fermentation is totally done + a couple of days before soft crashing. When I soft crash, I used to go to 57F but now just as a standard I go to 50F and I do put some CO2 into the fermenter to avoid sucking in Oxygen as @R.A.I.D had said. 2-3PSI should be all you need and thats what I do. The nice thing for me with a fermonster is you can visually see the beer clear when soft crashing. Its actually quite stunning to see how much clearer it gets as you drop a ton of yeast out to the bottom.

 

[beervoid]

The point of the soft crash is to get the yeast out of suspension. I dont think the yeast will drop out unless you go below 14C.

But any drop in temperature will result in some suck back.

I is all up to your ambition if you soft crash and try to avoid oxygen. But both are recommended.

True but my goal is to work with the hop creep at lower temps.

 

[BongoYodeler]

After a week or so in the keg this one is really rounding out nicely. Almost there.

 

[joncrook]

Since we are talking about Kane. Here is my attempt to make something similar to Party Wave. It comes out pretty good, but I think @HopsAreGood may be onto something. I use either Conan or 1318 I may try Chico next

New England IPA
7.2% / 17.5 °P
Recipe by
Anvil Foundry 6.5 Gallon
69% efficiency
Batch Volume: 3 gal
Boil Time: 60 min
Mash Water: 4.52 gal
Total Water: 4.52 gal
Boil Volume: 3.99 gal
Pre-Boil Gravity: 1.061
Vitals
Original Gravity: 1.072
Final Gravity: 1.017
IBU (Tinseth): 42
Color: 5.3 SRM
Mash
Strike Temp — 156.6 °F
Temperature — 149 °F — 90 min
Malts (8 lb 7.8 oz)
3 lb 3.6 oz (36.9%) — Simpsons Pale Ale Golden Promise — Grain — 2.4 °L
3 lb 3.6 oz (36.9%) — Viking Malt Pilsner — Grain — 2.1 °L
13.6 oz (9.7%) — Oats, Flaked — Grain — 1.3 °L
13.6 oz (9.7%) — Rahr Wheat Malt White — Grain — 2.9 °L
2.7 oz (1.9%) — Weyermann Acidulated — Grain — 1.9 °L
2.7 oz (1.9%) — Briess Caramel Malt — Grain — 10 °L
Other (4 oz)
4 oz (2.9%) — Briess Rice Hulls — Adjunct — 0 °L
Hops (8.14 oz)
0.15 oz (12 IBU) — Warrior 15.3% — Boil — 60 min
2 oz (15 IBU) — Simcoe 13.2% — Aroma — 20 min hopstand @ 170 °F
1 oz (7 IBU) — Citra 12.6% — Aroma — 20 min hopstand @ 170 °F
1 oz (8 IBU) — Mosaic 13.8% — Aroma — 20 min hopstand @ 170 °F
1.5 oz — Citra 12.6% — Dry Hop — 3 days
1.5 oz — Mosaic 11.4% — Dry Hop — 3 days
1 oz — Galaxy 13.3% — Dry Hop — 3 days

Hopstand at 170 °F
Miscs
4.8 g — Calcium Chloride (CaCl2) — Mash
1.6 g — Epsom Salt (MgSO4) — Mash
1.7 g — Gypsum (CaSO4) — Mash
1 items — Whirlfloc — Boil — 10 min
1 g — Yeast Nutrients — Boil — 10 min
Yeast
1 pkg — Omega OYL-052 DIPA Ale 76%
1.6 L starter
5.54 oz DME / 6.77 oz LME
100 billion cells overbuild: 0.52 L (33%)
Pitch Amount: 1.08 L
307 billion yeast cells
1.03 million cells / ml / °P
Fermentation
Primary — 68 °F — 12 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2 101Mg2 9Na 8 Cl 139 SO42 93 HCO3 16

I have the 6.5 Foundry too. Do you use a bag in the malt pipe or just put your grains right in the pipe? I feel like grains fall through the pipe.

 

[dawn_kiebawls]

Since my birthday is this coming Saturday I decided to do a little shopping. I ordered the hops to make OPs 2nd revision of the original recipe, I bought the grains/yeast at my LHBS this afternoon and I'm tracking the delivery of my fermonster closed transfer system. Fermonster and hops due to be delivered on or before my birthday so I will finally take a shot at a NEIPA by Monday. Stay tuned!