New England IPA "Northeast" style IPA

[secretlevel]

Do you guys usually dry hop all in one go or split your dry hop into multiple additions? Are there pros or cons either way?

I brew 5 gallons at a time so my dry hop comes out to about 10oz. I'm going to try splitting this into 2 additions within about 36 hours of each other. Both post-fermentation at around 58F.

 

[Dgallo]

Do you guys usually dry hop all in one go or split your dry hop into multiple additions? Are there pros or cons either way?

I brew 5 gallons at a time so my dry hop comes out to about 10oz. I'm going to try splitting this into 2 additions within about 36 hours of each other. Both post-fermentation at around 58F.

I split my dryhops up between 2 addition. Usually I will split it evenly but if I happen to be using Any amount of t45 pellets (cryo) I’ll always put them into the second dryhop. By splitting them up between two additions the hops seem to get better contact time with the beer . When adding them as one large addition I feel a good portion of hops will stay above the beer line for most of the dryhop period and then I’m constantly rocking the fermenter and re suspending the yeast I purposely flocced out. The cons of this is oxidation since you’ll be entering the fermenter twice, however, if you have a good system in place to add the hops then I personally think it’s the best way to go

 

[Wilson Lima]

Hello! I think it is a good time (on top of this last post) to ask this: I have a SS bucket and I even can ferment up to 7psi and stuff, but do need to open the fermenter to add the dry hops. So what I do is that I slowly release the pressure, have the lose hops into a plastic bottle... purged the O2 several times. Then when I open the lid of the fermenter I have the gas running thru a gas port intalled on it (also purge the vessel after closing the lid). My doubt is: once I do have to open this lid what is better to do? a) 1 hop addition at the end of fermentation and 1 after the semicrash (the donwside of this is potential hopburn and 1st addition too long into the beer?); b) Only one bigger hop addition after semicrash (minimizing chance of oxidation but less extraction?) ; finally c) Both additions after semicrash even having to open that lid? Thanks a lot for all the lessons we find here!

 

[Beerdrinker85]

Hello! I think it is a good time (on top of this last post) to ask this: I have a SS bucket and I even can ferment up to 7psi and stuff, but do need to open the fermenter to add the dry hops. So what I do is that I slowly release the pressure, have the lose hops into a plastic bottle... purged the O2 several times. Then when I open the lid of the fermenter I have the gas running thru a gas port intalled on it (also purge the vessel after closing the lid). My doubt is: once I do have to open this lid what is better to do? a) 1 hop addition at the end of fermentation and 1 after the semicrash (the donwside of this is potential hopburn and 1st addition too long into the beer?); b) Only one bigger hop addition after semicrash (minimizing chance of oxidation but less extraction?) ; finally c) Both additions after semicrash even having to open that lid? Thanks a lot for all the lessons we find here!

SS Brewbucket at 7psi? wow, they are rated for 1-2psi max... if you are really at 7 psi the lid will have a leak somewhere sometime...

Anyway, if it's your first neipa just open the lid, dump all your dryhop in and close the lid asap and purge. Did you already have any oxygen problem?
If you have the system you can try 2 additions. I did not find any difference in aroma/flavor. But that's my system.

 

[Wilson Lima]

SS Brewbucket at 7psi? wow, they are rated for 1-2psi max... if you are really at 7 psi the lid will have a leak somewhere sometime...

Anyway, if it's your first neipa just open the lid, dump all your dryhop in and close the lid asap and purge. Did you already have any oxygen problem?
If you have the system you can try 2 additions. I did not find any difference in aroma/flavor. But that's my system.

Hello! Thanks for the help. Not the SS Brewbucket itself. I have a custom built stainless steel bucket (not conical) that takes 7 PSI. And I have been trying NEIPA for a while. Already had heavy oxidation back then. But latelly, nice flavor but not strong aroma. The last ones´ color did not even change after 6 weeks. But never got a pretty strong fresh aroma so I wonder if still got to be more careful with O2.

 

[Beerdrinker85]

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

Well, this beer is now ready to drink and oh my........ This is a total juice party of tangerine,pineapple,mango, all of tropical fruit you can think.
It's my 17th NEIPA and this is by far the most tropical punch I ever made. I don't get any coconut at all (wich I was not hunting) but I do get a lot of cream from it (which I was hunting) and I really love that taste. This combo get your neipa at a higher level. This Keg will not last 3 weeks.
IMO I7 is so underrated.

0.5 oz (21 IBU) — Warrior 15% — Boil — 60 min
0.5 oz (7 IBU) — Idaho #7 13% — Boil — 5 min
0.5 oz (7 IBU) — Sabro 14% — Boil — 5 min
0.5 oz (4 IBU) — Idaho #7 13% — Boil — 0 min
3 oz (15 IBU) — Idaho #7 13% — Aroma — 30 min hopstand @ 180 °F
2oz (4 IBU) — Sabro 14% — Aroma — 30 min hopstand @ 180 °F
1 oz — Idaho #7 13% — Dry Hop — 7 days
1 oz — Sabro 14% — Dry Hop — 7 days
1 oz — Idaho #7 13% — Dry Hop — 3 days
1 oz — Mosaic (Cryo) 20% — Dry Hop — 3 days
1 oz — Sabro 14% — Dry Hop — 3 days

Yeast
Escarpment Yeast Labs Foggy London Ale

 

[Beerdrinker85]

Hello! Thanks for the help. Not the SS Brewbucket itself. I have a custom built stainless steel bucket (not conical) that takes 7 PSI. And I have been trying NEIPA for a while. Already had heavy oxidation back then. But latelly, nice flavor but not strong aroma. The last ones´ color did not even change after 6 weeks. But never got a pretty strong fresh aroma so I wonder if still got to be more careful with O2.

Well if you can purge the headspace, try double addition and purge the hell out of it after closing the lid.
When I had good flavor and poor aroma in my beer, it's because i was doing biotransformation at day 3-4 in (all aroma escaping), not using fresh hops and did not have the right amount.
I now softcrash to 55-58F when the beer is done. First DH addition is 5 days before I keg, purge the headspace like crazy, second addition 2 days after and purge the headspace like mad again. This way I have consistent and great result, but this is my setup. I think the worst enemy of neipa is really oxygen. Just a little suckback in your fermenter can scrap this style. Well, that's what I learned after 17neipa.

 

[Megaboil]

Latest NEIPA. Motueka, citra, Nelson. 1/2/3 ratio. Killer beer.

 

[skleice]

Very interesting...

https://www.lallemandbrewing.com/en/continental-europe/aromazyme/

 

[R.A.I.D]

Latest NEIPA. Motueka, citra, Nelson. 1/2/3 ratio. Killer beer.

That hop combo is also on my todo list. I am planning for all Citra hot side and equal parts of Motueka and Nelson in dry hop.

 

[drewmuni8]

87.5% Two Row, 12.5% White wheat malt, no flaked grains. Bru-1, HBC-586, Strata, equal parts. WLP008 and balanced water. Dry-hopped after a soft crash at 58 degrees once reaching FG.

I've noticed i haven't been getting the kind of aroma i wanted so i dialed back the CalC and went balanced. A great recipe was just posted here from Cellarmaker about their "Hazy West Coast IPA" where they are using 14.75 total oz of hops for a 5 gallon batch. I do half batches (2.75), and still only find my self using 5/5.5 oz total. I'll probably up it to 6 so i can use the YVH 2 oz bags.

Lastly, the 2019 YVH HBC-586 was really peppery out of the bag but none of that translated to the beer, all mango/pineapple, Very impressed.

Cheers!

 

[sdeal]

Has anyone used Cashmere in their NEIPAs before? I bought some, now trying to figure out what to pair up with.

 

[InspectorJon]

I have really been enjoying this one. I don’t get any coconut at all. Very fruity/juicy with a translucent haze.

 

[Dgallo]

Has anyone used Cashmere in their NEIPAs before? I bought some, now trying to figure out what to pair up with.

Cashmere has a soft peach/citrus-lime character from my experience. My favorite combo I’ve done with it was Cashmere, Amarillo, Citra and Sabro

 

[sdeal]

Cashmere has a soft peach/citrus-lime character from my experience. My favorite combo I’ve done with it was Cashmere, Amarillo, Citra and Sabro

What kind of ratios did you use ? Did you use them on the hotside or just whirlpool and DH. - Thanks for the input

 

[Adam Zerwick]

Curious if any of y'all have tried dry hopping in the fermenter below 40F and how it worked out for you.

 

[Dgallo]

What kind of ratios did you use ? Did you use them on the hotside or just whirlpool and DH. - Thanks for the input

I just got home from work so I’ll go through my notes so I can give you the exact one. To be honest it’s most likely in this thread somewhere because I was really impressed with that combo

 

[anteater8]

Curious if any of y'all have tried dry hopping in the fermenter below 40F and how it worked out for you.

Last time I dry hopped around 50 degrees, they all dropped to the bottom of the carboy right away. Aroma was less pungent than my typical batch. I think it could work if you have a way of suspending or rousing the hops, but since then I always raise back up to 60-65 degrees before dry hopping.

 

[Dgallo]

What kind of ratios did you use ? Did you use them on the hotside or just whirlpool and DH. - Thanks for the input

here’s everything about that beer

Tapped my lastest ipa last night and it’s impressive.

NEIIPA 8.7% featuring Cashmere, Amarillo pellet/cryo, Citra pellet/cryo, & Sabro in a 3:2:1:1 ratio ran with a24 dryhop. Grainbill was simple 75% 2row, 15% Chit Malt, 10% Flaked Oats. This is def another beer going in top 5 combos for me. Flavor profile is very tropical with notes Peach Ring Gummies, Orange cream, Lime zest, and coconut in the finish tied in with smooth/soft resinous bitterness to round it all out. Mouthfeel is pretty good, a little “thick” finish at 1.016 so I may target a lower mash temp next time I brew this to see if that helps lighten it up. It was naturally carbed so its got very tight bubbles that gives a creamy note. Def a great hop combo. View attachment 681547View attachment 681548

 

[Adam Zerwick]

Last time I dry hopped around 50 degrees, they all dropped to the bottom of the carboy right away. Aroma was less pungent than my typical batch. I think it could work if you have a way of suspending or rousing the hops, but since then I always raise back up to 60-65 degrees before dry hopping.

Thanks for sharing! I do almost exactly what you do currently but was sort of intrigued with the potential benefits of the lower temps. Like you pointed out extraction is the issue although I remember Janish posting up some research that 3 days below 40F would hit maximum extraction. I don't remember if they were rousing or not in that study.

 

[HopsAreGood]

Curious if any of y'all have tried dry hopping in the fermenter below 40F and how it worked out for you.

I have a batch right now that I just dry hopped in the fermenter at normal temps. In a few days I’m going to crash it down to 42, which is the serving temp of my keezer. Im then going to transfer it into a purged keg that has a second dry hop suspended in a mesh bag. So it will be going in at serving temp and extracting at 42. I’ll let you know how it goes. This is from BSG:

 

[tld6008]

Has anyone used Cashmere in their NEIPAs before? I bought some, now trying to figure out what to pair up with.

FYI there is a search function on this site (upper right corner) that works really well.

 

[Dgallo]

Wife is giving me tomorrow to brew so looks like I’ll be doing a two beer day, one of which will be a NEIIPA.

grainbill
70% Pilsner
20% white wheat
10% oat malt.

mash 151/2*f
Yeast : imperial - juice
Target og 1.078
Target fg 1.014

hops
25* ibus from boil (Columbus or magnum)

whirlpool (choosing one of the three)

Opt 1) Riwaka & Cascade 1:1
Opt 2) Columbus & Summit 1:1
Opt 3) Galaxy & Nelson 2:1

dryhop
Nelson & Galaxy 2:1

 

[beervoid]

Wife is giving me tomorrow to brew so looks like I’ll be doing two beer day, one if which will be a NEIIPA.

grainbill
70% Pilsner
20% white wheat
10% oat malt.

mash 151/2*f
Yeast : imperial - juice
Target og 1.078
Target fg 1.014

hops
25* ibus from boil (Columbus or magnum)

whirlpool (choosing one of the three)

Opt 1) Riwaka & Cascade 1:1
Opt 2) Columbus & Summit 1:1
Opt 3) Galaxy & Nelson 2:1

dryhop
Nelson & Galaxy 2:1

I would skip the wp fancy additions go for opt) 2

 

[R.A.I.D]

Wife is giving me tomorrow to brew so looks like I’ll be doing two beer day, one if which will be a NEIIPA.

grainbill
70% Pilsner
20% white wheat
10% oat malt.

mash 151/2*f
Yeast : imperial - juice
Target og 1.078
Target fg 1.014

hops
25* ibus from boil (Columbus or magnum)

whirlpool (choosing one of the three)

Opt 1) Riwaka & Cascade 1:1
Opt 2) Columbus & Summit 1:1
Opt 3) Galaxy & Nelson 2:1

dryhop
Nelson & Galaxy 2:1

The safe bet would be option 2. I have stopped using Galaxy and Nelson on the hot side after reading this thread. Option 1 would be more explorative for me.

 

[secretlevel]

Wife is giving me tomorrow to brew so looks like I’ll be doing two beer day, one if which will be a NEIIPA.

grainbill
70% Pilsner
20% white wheat
10% oat malt.

mash 151/2*f
Yeast : imperial - juice
Target og 1.078
Target fg 1.014

hops
25* ibus from boil (Columbus or magnum)

whirlpool (choosing one of the three)

Opt 1) Riwaka & Cascade 1:1
Opt 2) Columbus & Summit 1:1
Opt 3) Galaxy & Nelson 2:1

dryhop
Nelson & Galaxy 2:1

I dig option 1 for some smooth earthy notes. Mixed in with Nelson, you might get some white grape out of that Riwaka as well, I always get hints of it from that hop. Oddly similar to Nelson in a way.

What's the other beer being brewed here?

 

[Dgallo]

I dig option 1 for some smooth earthy notes. Mixed in with Nelson, you might get some white grape out of that Riwaka as well, I always get hints of it from that hop. Oddly similar to Nelson in a way.

What's the other beer being brewed here?

Number 1 is the only whirlpool I’ve yet to use in a beer. 2 and 3 both work really well in my opinion, so I’ll prob make the final decision tomorrow when I open some bags and see how they smell.

the second beer is going to be a Mexican hot chocolate inspired imperial milk stout, with cocoa nibs, coffee, vanilla beans, and cinnamon.

 

[stickyfinger]

Number 1 is the only whirlpool I’ve yet to use in a beer. 2 and 3 both work really well in my opinion, so I’ll prob make the final decision tomorrow when I open some bags and see how they smell.

the second beer is going to be a Mexican hot chocolate inspired imperial milk stout, with cocoa nibs, coffee, vanilla beans, and cinnamon.

what yeast are you using for the imperial stout? i'm making a brown ale tomorrow with Denny's Favorite and will pitch the yeast cake into a 12G batch of imperial stout. I love Denny's in stout. It's so thick and creamy.

 

[Willum]

I made an NEIPA with 30% oats. It came out way better then I expected.

Oat NEIPA
New England IPA
6.2% / 15.2 °P

All Grain
Anvil Foundry 6.5 Gallon
72% efficiency
Batch Volume: 3 gal
Boil Time: 60 min
Mash Water: 4.44 gal
Total Water: 4.44 gal
Boil Volume: 3.99 gal
Pre-Boil Gravity: 1.053
Vitals
Original Gravity: 1.062
Final Gravity: 1.015
IBU (Tinseth): 24
Color: 4.7 SRM


Mash
Strike Temp — 159.8 °F
Temperature — 153 °F — 60 min
Malts (7 lb 4 oz)
4 lb 14.9 oz (63.6%) — Viking Malt 2-Row Xtra Pale Malt — Grain — 1.8 °L
11.6 oz (9.4%) — Simpsons Oats Golden Naked — Grain — 7.3 °L
11.6 oz (9.4%) — Simpsons Oats Malted — Grain — 1.7 °L
11.6 oz (9.4%) — Oats, Flaked — Grain — 1.3 °L
2.3 oz (1.9%) — Weyermann Acidulated — Grain — 1.9 °L
Other (8 oz)
8 oz (6.5%) — Briess Rice Hulls — Adjunct — 0 °L
Hops (5.99 oz)
1 oz (10 IBU) — BRU-1 15.7% — Aroma — 20 min hopstand
1 oz (6 IBU) — Centennial 10% — Aroma — 20 min hopstand
1 oz (9 IBU) — Columbus/Tomahawk/Zeus (CTZ) 13.7% — Aroma — 20 min hopstand
1 oz — BRU-1 15.7% — Dry Hop — 3 days
1 oz — Citra 12.7% — Dry Hop — 3 days
1 oz — Simcoe 13.2% — Dry Hop — 3 days

Hopstand at 170.6 °F
Miscs
4.7 g — Calcium Chloride (CaCl2) — Mash
1.6 g — Epsom Salt (MgSO4) — Mash
1.7 g — Gypsum (CaSO4) — Mash
0.5 items — Whirlfloc — Boil — 10 min
1 g — Yeast Nutrients — Boil — 10 min
Yeast
1 pkg — Omega OYL-004 West Coast Ale I 76.5%
1.4 L starter
4.87 oz DME / 5.93 oz LME
100 billion cells overbuild: 0.5 L (36%)
Pitch Amount: 0.9 L
280 billion yeast cells
1.05 million cells / ml / °P
Fermentation
Primary — 68 °F — 12 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca 101 Mg 9 Na 8 Cl 139 SO 94

 

[Northern_Brewer]

Few bits and pieces from Stan Hieronymus' latest newsletter :

Kiwi brewer on Nectaron (fka Hort 4337) " It’s a truly amazing aromatic hop, just fantastic. We’ve late-hopped and dry hopped with it and it oozes stone fruit – it’s just peachy. I haven’t experienced anything like this hop since Nelson Sauvin came out. It should make a big international impact. "

The Aussies have named HPA-016, Eclipse : "I guess it’s something a little bit different to Galaxy in terms of it’s got plenty of fruity hop but it has also got this spice to it, which just gives it another dimension,” he said. “I think it will work well in that NEIPA style, I think it will work well in most pale ales, and it might also work pretty well in a hoppy pilsner or something like that – in anything where you’re looking for some fruity characters."

Hopsteiner have announced Lupulin, their equivalent of LupoMax/Cryo, available for Bravo, Calypso, Comet, Lemondrop, Lotus (X06297 - supposedly "waves of orange and vanilla followed by notes of candied grape and tropical fruit aromas") and Sultana (formerly Denali/X06277).

Hopfen, the German annual review, is now out.