New England IPA "Northeast" style IPA

[Beerdrinker85]

Wanted to share my latest hazy creation. Here’s a link for anyone looking for something new to brew.

https://www.brewersfriend.com/homebrew/recipe/view/1052614/haze-of-light-double-hazy-ipa
Aroma and taste is of fresh cut pineapple, tangerine, and tropical fruit. I get the sleep threat coconut aroma from Sabro, but I have to look for it. Mouthfeel is creamy and full-bodied. Dangerous.



New England Hazy Double IPA
OG:1.078
FG: 1.015
ABV: 8.2%
IBUs: ~70
Mash PH: 5.2

61% Golden Promise
19% Flaked Oats
19% White wheat
1% Acid malt

FWH -Motueka ~13IBUs
2x Whirlpool: Columbus, Galaxy, Sabro
Double Dryhop: Galaxy and Sabro
Water chemistry: 111, 5, 0, 57, 169, 0
Yeast: second generation of London Ale 1318.

I am about to Dry Hop my NEIPA. I saw that you Dryhoped 4.5 OZ of sabro, did you find it too potent?
I was thinking about 2oz of sabro, 2oz of I7 and 1oz of mosaic cryo

 

[nebulabrewing]

I am about to Dry Hop my NEIPA. I saw that you Dryhoped 4.5 OZ of sabro, did you find it too potent?
I was thinking about 2oz of sabro, 2oz of I7 and 1oz of mosaic cryo

Not at all. It, paired with Galaxy, gives an amazing ripe pineapple aroma. This is my first time using Sabro, but thoroughly enjoy this beer.

 

[Noob_Brewer]

Have you tried Sabro yet? For me, I get a very strong aroma of ripe/freshly cut pineapple over coconut. The coconut was more of a “I think I smell it”.

I find GP to be a more rounded out and slightly sweeter. I find it brings more complexity to the beer when I’m brewing beers that have citrus/fruit flavors and aroma. Try a 100% GP beer and see what you think.

Thanks for the response. Yes, I have tried sabro in several beers, a couple generic commercial ones and a couple that were from solid craft breweries. While I appreciated that a couple of those beers were put together well, I just didn't like the taste of coconut in the least which is all I get from them despite being paired with other hops. To be honest I just think I have a low threshold for detecting coconut overall and have never liked the flavor at all. So with all the other hops available, Im actually glad just to cross one off the list that I "need" to buy lol.

 

[Dgallo]

Thanks for the response. Yes, I have tried sabro in several beers, a couple generic commercial ones and a couple that were from solid craft breweries. While I appreciated that a couple of those beers were put together well, I just didn't like the taste of coconut in the least which is all I get from them despite being paired with other hops. To be honest I just think I have a low threshold for detecting coconut overall and have never liked the flavor at all. So with all the other hops available, Im actually glad just to cross one off the list that I "need" to buy lol.

I also get a lot of coconut from the Sabro I used. Even at low amounts used. The secondary note I get is lime

 

[nebulabrewing]

Thanks for the response. Yes, I have tried sabro in several beers, a couple generic commercial ones and a couple that were from solid craft breweries. While I appreciated that a couple of those beers were put together well, I just didn't like the taste of coconut in the least which is all I get from them despite being paired with other hops. To be honest I just think I have a low threshold for detecting coconut overall and have never liked the flavor at all. So with all the other hops available, Im actually glad just to cross one off the list that I "need" to buy lol.

I also get a lot of coconut from the Sabro I used. Even at low amounts used. The secondary note I get is lime

I’m using 2019 lot of Sabro. Granted it’s blended with Columbus and Galaxy, I’m getting strong pineapple and tangerine. With the FWH addition of Motueka, it gives a slight lime and berry bitterness on the back end. I’m digging it.

 

[olotti]

I also get a lot of coconut from the Sabro I used. Even at low amounts used. The secondary note I get is lime

I agree. I love sabro for the coconut/pineapple aspect. I’ll use it in the hopstand with other popular hazy hops but it really stand out in the dh thats when I get that crazy pina colada ie pineapple/coconut flavor which I really like. But that’s just me. Nelson is the same. It can be overpowering so I did a citra/Nelson hazy and the first was a 1:1 citra/Nelson DDH and it was all Nelson the second batch I did a 2:1 citra/nelson and it was a lot more balanced. Still git that distinct Nelson aroma and flavor but it was more balanced.

 

[olotti]

So to those that soft crash here’s a question. So i soft crash at 32deg till my temp hits mid 50’s usually just a couple of hours. And since I soft crash in my keezer I’ll pull the fermenter set it out and let the temp rise to mid 60’s where it usually stabilizes then I’ll add my first dh. However I’ve noticed that within like hours that dh completely falls out. Is this normal? And am I doing this right? Feel like I, wasting hops if they just sit on top of the beer for 3 hrs then drop out. Or should I let the beer sit longer even thought the fermometer reads mid 60’s the internal temp is lower possibly dropping out the hops. So I’ll then wait a day or two then add the second dh which seems to hang better for a couple days before I cold crash.

 

[MMP126]

Hey gents,

So, I had a little unintended experiment with the NEIPA I had, that had a burn and was overly bitter.

I had a one of them that I bottled for a competition, that was given back to me after. This was at the end of September, so, it has been in the bottle for like a month. While it was oxidized (it wasnt treated the best after I brought it back home), that bitter burn was 95% gone (still a tiny tiny twinge, but WAY better). And, the flavor was much better. I am thinking that this extended time out of the keg allowed everything to drop out, and really cleaned up that burn.

I surmise that the hop burn was what really killed my perceived flavor. So, I need a way to be sure to drop out all the hops/yeast/trub before I transfer to a keg.

For this batch, I did soft crash, and then dry hopped. Before I kegged, my notes say that I hard crashed it for like 36-48 hours, which may not have been enough time to ensure that everything dropped out (I had about 7gal of beer in the fermentor). How long do you all hard crash before you keg?

Ideally, I wish I could "drop the cone" and remove all the trub and hops and yeast, but I use Speidel fermentors, and its not really possible.

The thought that I am having trouble with, is that the beer was in the keg for 6 weeks total. And even near the end of the keg, I was still getting the bitter burn. I would think that I would have cleared out any settling hops by then, but it doesnt seem that way...not sure here.

My future plan is to do the following:

1. Do a longer hard crash, maybe like 2 or 3 full days?
2. Trim the dip tube on one of my kegs, so that if there is settling, I will pull beer that is above the settle out.
3. Down the road maybe (or if yall recommend), keg the beer, let it sit for a week or so, then do a keg/keg transfer into another "O2 Free" keg. This would allow the beer to settle, let stuff fall out, and then get the beer off that settle out. I am not sure if anyone is doing that, but it sounds like it may be beneficial.

Let me know what you guys think. Any feedback would be immensely appreciated!

 

[R.A.I.D]

Hey gents,

So, I had a little unintended experiment with the NEIPA I had, that had a burn and was overly bitter.

I had a one of them that I bottled for a competition, that was given back to me after. This was at the end of September, so, it has been in the bottle for like a month. While it was oxidized (it wasnt treated the best after I brought it back home), that bitter burn was 95% gone (still a tiny tiny twinge, but WAY better). And, the flavor was much better. I am thinking that this extended time out of the keg allowed everything to drop out, and really cleaned up that burn.

I surmise that the hop burn was what really killed my perceived flavor. So, I need a way to be sure to drop out all the hops/yeast/trub before I transfer to a keg.

For this batch, I did soft crash, and then dry hopped. Before I kegged, my notes say that I hard crashed it for like 36-48 hours, which may not have been enough time to ensure that everything dropped out (I had about 7gal of beer in the fermentor). How long do you all hard crash before you keg?

Ideally, I wish I could "drop the cone" and remove all the trub and hops and yeast, but I use Speidel fermentors, and its not really possible.

The thought that I am having trouble with, is that the beer was in the keg for 6 weeks total. And even near the end of the keg, I was still getting the bitter burn. I would think that I would have cleared out any settling hops by then, but it doesnt seem that way...not sure here.

My future plan is to do the following:

1. Do a longer hard crash, maybe like 2 or 3 full days?
2. Trim the dip tube on one of my kegs, so that if there is settling, I will pull beer that is above the settle out.
3. Down the road maybe (or if yall recommend), keg the beer, let it sit for a week or so, then do a keg/keg transfer into another "O2 Free" keg. This would allow the beer to settle, let stuff fall out, and then get the beer off that settle out. I am not sure if anyone is doing that, but it sounds like it may be beneficial.

Let me know what you guys think. Any feedback would be immensely appreciated!

I cold crash 3-4 days to avoid hop burn. But the beer still needs about 2 weeks in the keg afterwards before the hop burn is gone.

 

[nebulabrewing]

Hey gents,

So, I had a little unintended experiment with the NEIPA I had, that had a burn and was overly bitter.

I had a one of them that I bottled for a competition, that was given back to me after. This was at the end of September, so, it has been in the bottle for like a month. While it was oxidized (it wasnt treated the best after I brought it back home), that bitter burn was 95% gone (still a tiny tiny twinge, but WAY better). And, the flavor was much better. I am thinking that this extended time out of the keg allowed everything to drop out, and really cleaned up that burn.

I surmise that the hop burn was what really killed my perceived flavor. So, I need a way to be sure to drop out all the hops/yeast/trub before I transfer to a keg.

For this batch, I did soft crash, and then dry hopped. Before I kegged, my notes say that I hard crashed it for like 36-48 hours, which may not have been enough time to ensure that everything dropped out (I had about 7gal of beer in the fermentor). How long do you all hard crash before you keg?

Ideally, I wish I could "drop the cone" and remove all the trub and hops and yeast, but I use Speidel fermentors, and its not really possible.

The thought that I am having trouble with, is that the beer was in the keg for 6 weeks total. And even near the end of the keg, I was still getting the bitter burn. I would think that I would have cleared out any settling hops by then, but it doesnt seem that way...not sure here.

My future plan is to do the following:

1. Do a longer hard crash, maybe like 2 or 3 full days?
2. Trim the dip tube on one of my kegs, so that if there is settling, I will pull beer that is above the settle out.
3. Down the road maybe (or if yall recommend), keg the beer, let it sit for a week or so, then do a keg/keg transfer into another "O2 Free" keg. This would allow the beer to settle, let stuff fall out, and then get the beer off that settle out. I am not sure if anyone is doing that, but it sounds like it may be beneficial.

Let me know what you guys think. Any feedback would be immensely appreciated!

I don’t cold crash at all. Many variables are involved here, so please provide some details in your process and recipe.

 

[popquizkid]

Anyone brew with the LupoMax hops from YVH?

I have Citra and Mosaic LupoMax and as well as Yakima Chief Cryo I need to use up-- so I think I might do the standard CMG recipe, but split the dry hop up between normal pellets, lupomax, and cryo. Thoughts?

 

[Dgallo]

Anyone brew with the LupoMax hops from YVH?

I have Citra and Mosaic LupoMax and as well as Yakima Chief Cryo I need to use up-- so I think I might do the standard CMG recipe, but split the dry hop up between normal pellets, lupomax, and cryo. Thoughts?

I used the Citra LUPOMAX in a dryhop with strata. I used it used it at 1:2 ratio of LUPOMAX to T90 pellets. I wouldn’t use cryo hops too if you want to see what’s LUPOMAX brings to the table. Its not anymore potent than cryo hops, maybe even slightly less, but the precision of the flavor and aroma is superior. The LUPOMAX Citra I got was exactly what you’d think of everything you hoped excellent Citra would be. The only way to know what I mean is to use It.

I plan on using mosaic LUPOMAX in my next ipa paired with Enigma and Vic secret. I hope it’s a similar experience

 

[BongoYodeler]

Anyone brew with the LupoMax hops from YVH?

I have Citra and Mosaic LupoMax and as well as Yakima Chief Cryo I need to use up-- so I think I might do the standard CMG recipe, but split the dry hop up between normal pellets, lupomax, and cryo. Thoughts?

Currently making my way through a keg of neipa hopped with LupoMax Citra, LupoMax Mosaic, Stata, and El Dorado. It's quite good.

 

[popquizkid]

I used the Citra LUPOMAX in a dryhop with strata. I used it used it at 1:2 ratio of LUPOMAX to T90 pellets. I wouldn’t use cryo hops too if you want to see what’s LUPOMAX brings to the table. Its not anymore potent than cryo hops, maybe even slightly less, but the precision of the flavor and aroma is superior. The LUPOMAX Citra I got was exactly what you’d think of everything you hoped excellent Citra would be. The only way to know what I mean is to use It.

I plan on using mosaic LUPOMAX in my next ipa paired with Enigma and Vic secret. I hope it’s a similar experience

Yeah that was my original thought as well. I have 1oz each citra and mosaic cryo LupuLN2 laying around and needs to get used up at some point sooner rather than later, but maybe will hold off on this one since it is the first time using LUPOMAX.

 

[elproducto]

I brewed OP's recipe, but with Azacca/Eureka/Mosaic. First time using Imperial Juice and I'm a bit surprised at how slow it is. Started up super quick, but it's 6 days in and not quite down to terminal. I've used London Ale III a ton, so I'm just a bit surprised.

Smelled insane though, my beer room smells like a fruit basket, even out of the All Rounder! Gonna soft crash and dry hop that way, can't wait.

 

[nebulabrewing]

First time using Imperial Juice and I'm a bit surprised at how slow it is.

My friend works professionally at a brewery and brought me some Juice slurry. It was very slow for me as well. I've seen brewers say how fast it is, but my experience has always been slow. It still brews a very delicious beer. This one was brewed with Mosaic, Columbus, and Motueka.

 

[nebulabrewing]

The LUPOMAX Citra I got was exactly what you’d think of everything you hoped excellent Citra would be.

This is good to know. Thank you. I was looking into using LUPOMAX for DH.

 

[gencinjay]

In an effort to save some money, I went with Cryo Citra, Bravo and Cryo Mosaic. Never used Bravo before. Hopefully it works out well.

 

[popquizkid]

I brewed OP's recipe, but with Azacca/Eureka/Mosaic. First time using Imperial Juice and I'm a bit surprised at how slow it is. Started up super quick, but it's 6 days in and not quite down to terminal. I've used London Ale III a ton, so I'm just a bit surprised.

Smelled insane though, my beer room smells like a fruit basket, even out of the All Rounder! Gonna soft crash and dry hop that way, can't wait.

View attachment 704675

Interesting...I have used Juice quite a bit, and it typically rips through the sugars and is at terminal within 4 days. I often ramp it to 70 on day 3.

 

[elproducto]

I was surprised too as it's London Ale III which always works fast for me. It took off quickly too, was fresh yeast. Airlock is still bubbling away 6 days in with a health Krausen.

 

[secretlevel]

I brewed OP's recipe, but with Azacca/Eureka/Mosaic. First time using Imperial Juice and I'm a bit surprised at how slow it is. Started up super quick, but it's 6 days in and not quite down to terminal. I've used London Ale III a ton, so I'm just a bit surprised.

Smelled insane though, my beer room smells like a fruit basket, even out of the All Rounder! Gonna soft crash and dry hop that way, can't wait.

View attachment 704675

I usually do a starter and this yeast has always been pretty quick for me, not sure what it's like out of the pack. I also ferment at 70 and let it get up to 73ish during the heat of fermentation. I think 66F might be having an impact on its performance. Can you raise it a bit?

 

[Frieds]

So I have my bucks party in a couple of months time and I’m going to brew a beer for it, trying to use up a lot of unwanted hops and ingredients I still have left. It will be an Imperial NEIPA at around 8% ABV with probably a touch of lactose.

My hop inventory is as follows:

250g Columbus
175g Motueka
150g Comet
100g Galaxy
50g Citra
50g Hallertau Blanc

I’m looking to use/get rid of as much of these hops as possible so I’m not too fussed if I go overboard on the additions, but im looking for some guidance as to what others think will still produce a good balanced beer as opposed to just a whole bunch of **** thrown together.

 

[Dgallo]

So I have my bucks party in a couple of months time and I’m going to brew a beer for it, trying to use up a lot of unwanted hops and ingredients I still have left. It will be an Imperial NEIPA at around 8% ABV with probably a touch of lactose.

My hop inventory is as follows:

250g Columbus
175g Motueka
150g Comet
100g Galaxy
50g Citra
50g Hallertau Blanc

I’m looking to use/get rid of as much of these hops as possible so I’m not too fussed if I go overboard on the additions, but im looking for some guidance as to what others think will still produce a good balanced beer as opposed to just a whole bunch of **** thrown together.

I do an ipa I really like with comet/Columbus hotside and dryhop with galaxy/Nelson. Gives a really cool dank earth base with a punch of great tropical fruit

 

[Frieds]

I do an ipa I really like with comet/Columbus hotside and dryhop with galaxy/Nelson. Gives a really cool dank earth base with a punch of great tropical fruit

That’s good to hear. I was thinking about doing all Columbus & Comet hot side and then a combination of the other 4 in the dry hopping.

 

[sdeal]

So, I have made numerous NEIPAs , but have never had one drop clear. I kegged this one and force carbed it so I could take a couple growlers for a long weekend camping trip, they were hazy and awesome just like before. Came home and poured myself a beer after about 5 days in the keg under the normal serving pressure and the beer was clear , still smelled awesome and tasted great it just had cleared up. I guess I was a little off some where. My FG was a little off which just lowered the ABV a tad but the beer still turned out great.

 

[rickyrich]

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

Recipe? I've noticed that over the years, my fave NEIPAs used Rakau. Rakau with Citra and/or Galaxy, Vic Secret, etc. Love the NZ hops.

 

[Dgallo]

Recipe? I've noticed that over the years, my fave NEIPAs used Rakau. Rakau with Citra and/or Galaxy, Vic Secret, etc. Love the NZ hops.

It’s Nelson, Citra, and riwaka. Same grainbill, hop schedule (different ratio) and yeast as the TIPA I’ve posted in the recipe section but scaled down to 1.078 for a double that typically finishes 1.014-1.016. This year I’m going to up the oat malt by 5% and target 10 more ibus.

Riwaka/Citra hot side 2:1

Nelson/Citra/Riwaka dryhop 3:1.5:1

 

[ihavenonickname]

Thanks for those details, @Dgallo. I'm gonna go for just that on my next one as a single, been wanting to use riwaka. Although couple things I tend to do a little differently: Honey malt, I've totally stopped using that type of malt in any ipa; and your complicated hop ratios! Man my hops go in 2oz at a time now matter what, don't got time for all that vacuum sealing.

Edit: heres my mock up in brewfather for anyone interested

 

[Dgallo]

Thanks for those details, @Dgallo. I'm gonna go for just that on my next one as a single, been wanting to use riwaka. Although couple things I tend to do a little differently: Honey malt, I've totally stopped using that type of malt in any ipa; and your complicated hop ratios! Man my hops go in 2oz at a time now matter what, don't got time for all that vacuum sealing.

Edit: heres my mock up in brewfather for anyone interested

That’s cool man! everyone has their own grainbillls they prefer. I really like the color and touch of perceived sweetness it gives. To me it helps “ripen” the fruit characteristics from the hops

Those ratios aren’t complicated though lol
2:1 Is very simple and 3:1.5:1 would be Dryhoping like 6oz Nelson, 3 oz Citra and 2oz Riwaka or it could be 4 oz Nelson, 2 oz Citra, and just about 1.5 oz Riwaka. But again my wife already had a vacuum sealer for food prep so It’s pretty easy for me to seal them back up for future brews. Your 2:1:1 ratio your using will work perfectly. Let me know what you think of the hop combo!

 

[InspectorJon]

A lot of us buy hops from Yacima Valley Hops. Buying it in minimum 4 pound lots gets the best shipping cost/lb. I think it was @degallo who noted above, you can buy it in 2 oz bags for only about $1/lb more which cuts down on resealing a lot.