New England IPA "Northeast" style IPA

[AZBeer]

Just wanted to say thanks to all in this thread. I've been brewing since 2016ish, but have been bottling. I've been drinking more and more hazy IPAs b/c that is what you can get at the local breweries, bottle shops, grocery stores...gas stations...everywhere. I have stayed away from brewing them because I was bottling, but I realized that I wasnt brewing as much because the WCIPA I was brewing just weren't hitting the mark for me.

I realized it when I got a 4 pack of a local brewery's WCIPA...which use to be a favorite of mine, and I realized my preference has changed for NEIPA/HazyIPAs.

Set myself up to keg. Closed transfer and all. First NEIPA ever, first kegged homebrew ever...and probably my best beer to date. Nothing went perfect, hell, nothing went particularly well with the transfer. I drastically underestimated the amount of crap to clog valves and hoses. Even had to pull the liquid out post to clear a clog. Despite all of that, all seems okay 2 weeks from carbing the keg. Not sure how long this one will last, but also know I can do better.

Already have the next version ready to go.

 

[BeerFst]

I made this recipe and I really like it. It has some notes of peach and I would like to amplify it, but I'm not sure how. I think it's the Sabro hops, but maybe some of you guys could chime in to improve this recipe:


malts:
62% pilsner
14% pale whaet
14% flaked oats
7% golden promise
3% honey malt

hops @5min left
30g sabro
30g citra
25g mosaic
hops for 15 min whirlpool around at 75°C:
50g citra
40g sabro
25g mosaic

dry hop after terminal gravity and after cold crash:
35g citra
30g sabro
15g mosaic

What yeast?

 

[TheToE]

What yeast?

My thought as well. US05 tends to throw strong peach flavors for me.

 

[Dgallo]

My thought as well. US05 tends to throw strong peach flavors for me.

Us05 should be extremely clean. It’s from the Chico family. What temp are you getting esters at?

 

[skleice]

I brew an IPA with US-05. I pitch at 61° and get lots of peach. I love it.

 

[Dgallo]

I brew an IPA with US-05. I pitch at 61° and get lots of peach. I love it.

Ive never went below 65 with it. I’ll have to get it a shot

 

[Noob_Brewer]

I brew an IPA with US-05. I pitch at 61° and get lots of peach. I love it.

Interesting. Given that Ive only used US-05 for the clean ferments, if it can give peaches, I'd be all about the stone fruit esters!

 

[HopsAreGood]

I’ve only used us-05 a few times but I’ve always read that it throws a lot of peach if fermented around 60.

 

[aaronm13]

Has anyone used ABV Aromazyme yet? Got a small pack of it to try so temped to use it when I dry hop during the week. Don't want to be changing too many variables in my process at the same time.

 

[tomsen]

To support the upper post
Totally forgot to mention, I used Lalbrew Verdant IPA
So I have been thinking maybe use Lalbrews new england? I only have access to dry yeast

 

[HopsAreGood]

I I haven’t shared too much lately but I’m pretty proud of this one. I’d definitely say it’s one of the best beers I’ve ever made, or at least one of my favorites.

Mash PH 5.25
Ca: 81
Mg: 13
Na: 57
Cl: 175
So4: 75
Mash temp: 152

70% 2-row
13.3% malted oats
13.3% white wheat
3.3% c-10

10 min: 1 oz Idaho 7, .75 oz mosaic Lupomax

5 min: 1 oz Idaho 7, .75 oz mosaic Lupomax

Flame out: 1 oz Idaho 7, .75 oz mosaic Lupomax (let sit for 5 minutes before starting the chiller)

No whirlpool at all.

8 grams Verdant IPA yeast
8 grams S-04

1.070 - 1.012 7.6% ABV

Pitched and held at 65 for the first 72 hours. All signs of active fermentation were done at this point. Raised to 67 for one day, then 69 for another, and then 71 for one more day. I then soft crashed to 60 for 48 hours.

I then transferred into the fermentation purged dry hop keg with 6 oz of Nectaron and 4 oz of Nelson. Stuck the dry hop keg immediately into my chest freezer which is held at 46 degrees. About 12 hours later I took the dry hop keg out and gently rolled it back and forth and turned it upside down a few times. I did this for about 5 minutes and then put it right back into the chest freezer for another 36 hours.

I then jumped the beer from the dry hop keg into a liquid purged serving keg, and carbonated it to 2.4 volumes. After 4 days in the serving keg it is absolutely glorious, and I’m sure it’s only going to get better as it continues to condition and mature.

The biggest thing I’m noticing is the insane level of “hop saturation.” Idaho 7 and Mosaic are apparently the two kings of survivable hop compounds that make it through fermentation and into the final beer, and I think this definitely showcases that. And then the combination of Nectaron and Nelson is just incredible. I’m getting tons of that beautiful, unique Nectaron character and in the background is that oh so familiar Nelsony thing going on.

As I said, very proud of this one.

 

[BeerFst]

View attachment 721522I I haven’t shared too much lately but I’m pretty proud of this one. I’d definitely say it’s one of the best beers I’ve ever made, or at least one of my favorites.

Mash PH 5.25
Ca: 81
Mg: 13
Na: 57
Cl: 175
So4: 75

70% 2-row
13.3% malted oats
13.3% white wheat
3.3% c-10

10 min: 1 oz Idaho 7, .75 oz mosaic Lupomax

5 min: 1 oz Idaho 7, .75 oz mosaic Lupomax

Flame out: 1 oz Idaho 7, .75 oz mosaic Lupomax (let sit for 5 minutes before starting the chiller)

No whirlpool at all.

8 grams Verdant IPA yeast
8 grams S-04

1.070 - 1.012 7.6% ABV

Pitched and held at 65 for the first 72 hours. All signs of active fermentation were done at this point. Raised to 67 for one day, then 69 for another, and then 71 for one more day. I then soft crashed to 60 for 48 hours.

I then transferred into the fermentation purged dry hop keg with 6 oz of Nectaron and 4 oz of Nelson. Stuck the dry hop keg immediately into my chest freezer which is held at 46 degrees. About 12 hours later I took the dry hop keg out and gently rolled it back and forth and turned it upside down a few times. I did this for about 5 minutes and then put it right back into the chest freezer for another 36 hours.

I then jumped the beer from the dry hop keg into a liquid purged serving keg, and carbonated it to 2.4 volumes. After 4 days in the serving keg it is absolutely glorious, and I’m sure it’s only going to get better as it continues to condition and mature.

The biggest thing I’m noticing is the insane level of “hop saturation.” Idaho 7 and Mosaic are apparently the two kings of survivable hop compounds that make it through fermentation and into the final beer, and I think this definitely showcases that. And then the combination of Nectaron and Nelson is just incredible. I’m getting tons of that beautiful, unique Nectaron character and in the background is that oh so familiar Nelsony thing going on.

As I said, very proud of this one.

beautiful color on that one!!

 

[R.A.I.D]

View attachment 721522I I haven’t shared too much lately but I’m pretty proud of this one. I’d definitely say it’s one of the best beers I’ve ever made, or at least one of my favorites.

Mash PH 5.25
Ca: 81
Mg: 13
Na: 57
Cl: 175
So4: 75

70% 2-row
13.3% malted oats
13.3% white wheat
3.3% c-10

10 min: 1 oz Idaho 7, .75 oz mosaic Lupomax

5 min: 1 oz Idaho 7, .75 oz mosaic Lupomax

Flame out: 1 oz Idaho 7, .75 oz mosaic Lupomax (let sit for 5 minutes before starting the chiller)

No whirlpool at all.

8 grams Verdant IPA yeast
8 grams S-04

1.070 - 1.012 7.6% ABV

Pitched and held at 65 for the first 72 hours. All signs of active fermentation were done at this point. Raised to 67 for one day, then 69 for another, and then 71 for one more day. I then soft crashed to 60 for 48 hours.

I then transferred into the fermentation purged dry hop keg with 6 oz of Nectaron and 4 oz of Nelson. Stuck the dry hop keg immediately into my chest freezer which is held at 46 degrees. About 12 hours later I took the dry hop keg out and gently rolled it back and forth and turned it upside down a few times. I did this for about 5 minutes and then put it right back into the chest freezer for another 36 hours.

I then jumped the beer from the dry hop keg into a liquid purged serving keg, and carbonated it to 2.4 volumes. After 4 days in the serving keg it is absolutely glorious, and I’m sure it’s only going to get better as it continues to condition and mature.

The biggest thing I’m noticing is the insane level of “hop saturation.” Idaho 7 and Mosaic are apparently the two kings of survivable hop compounds that make it through fermentation and into the final beer, and I think this definitely showcases that. And then the combination of Nectaron and Nelson is just incredible. I’m getting tons of that beautiful, unique Nectaron character and in the background is that oh so familiar Nelsony thing going on.

As I said, very proud of this one.

Sounds great.

Batch size?
First time mixing the two yeast strains?

 

[HopsAreGood]

Sounds great.

Batch size?
First time mixing the two yeast strains?

5 gallon batch. I try to get a full 5 gallons into the dry hop keg knowing that I’m going to lose quite a bit from the hop absorption. I haven’t weighed a serving keg after transfer, but I think I get somewhere between 4 - 4.5 gallons of finished beer when all is said and done.

Yes, this is the first time I’ve mixed these two strains. I’ve used them both individually and wanted to see if I could pull some of the desirable characteristics from each. I love how fast and aggressive S04 is, and how it drops like an absolute brick when it’s done. The verdant/1318 leaves such a nice soft mouth feel and pleasant fruity esters, but in my experience can crap out a little bit and take a while to finish. I’ve also had it under attenuate a little bit here and there.

I feel like I was successfully able to get what I wanted from each strain in that it fermented like crazy and was done in 72 hours, which is what I’ve gotten from S-04 before, but it also has that super soft and round mouth feel that you typically get from Verdant or 1318. I don’t detect any of that twang or acidity that some people get from S-04.

It was interesting to watch too because I could see that bright white S-04 krausen for the first two days or so, and then the crusty brown bubbly top cropping verdant krausen take over around the third day. It seemed like the S-04 initially outcompeted the verdant, but in the end I do feel like I got the desirable characteristics that I wanted from each.

Perhaps in the future I might try a little more Verdant and a little less S-04 to see what might happen. Maybe something like:

11 grams Verdant
5-6 grams S-04

But the 50-50 ratio of the two performed beautifully.

 

[bailey mountain brewer]

My current batch that ill be kegging tonight was fermented with 1318 and under attenuated, not by much but at 70% and i finished at 1.020 which i am not super concerned with for this style. I am thinking i didnt get enough D.O. in there for it. may have to consider your technique for my next batch, i have never mixed strains before.

 

[aaronm13]

View attachment 721522I I haven’t shared too much lately but I’m pretty proud of this one. I’d definitely say it’s one of the best beers I’ve ever made, or at least one of my favorites.

Mash PH 5.25
Ca: 81
Mg: 13
Na: 57
Cl: 175
So4: 75

70% 2-row
13.3% malted oats
13.3% white wheat
3.3% c-10

10 min: 1 oz Idaho 7, .75 oz mosaic Lupomax

5 min: 1 oz Idaho 7, .75 oz mosaic Lupomax

Flame out: 1 oz Idaho 7, .75 oz mosaic Lupomax (let sit for 5 minutes before starting the chiller)

No whirlpool at all.

8 grams Verdant IPA yeast
8 grams S-04

1.070 - 1.012 7.6% ABV

Pitched and held at 65 for the first 72 hours. All signs of active fermentation were done at this point. Raised to 67 for one day, then 69 for another, and then 71 for one more day. I then soft crashed to 60 for 48 hours.

I then transferred into the fermentation purged dry hop keg with 6 oz of Nectaron and 4 oz of Nelson. Stuck the dry hop keg immediately into my chest freezer which is held at 46 degrees. About 12 hours later I took the dry hop keg out and gently rolled it back and forth and turned it upside down a few times. I did this for about 5 minutes and then put it right back into the chest freezer for another 36 hours.

I then jumped the beer from the dry hop keg into a liquid purged serving keg, and carbonated it to 2.4 volumes. After 4 days in the serving keg it is absolutely glorious, and I’m sure it’s only going to get better as it continues to condition and mature.

The biggest thing I’m noticing is the insane level of “hop saturation.” Idaho 7 and Mosaic are apparently the two kings of survivable hop compounds that make it through fermentation and into the final beer, and I think this definitely showcases that. And then the combination of Nectaron and Nelson is just incredible. I’m getting tons of that beautiful, unique Nectaron character and in the background is that oh so familiar Nelsony thing going on.

As I said, very proud of this one.

Looks incredible, well done. Have to try and get some Nectaron.

Fermenting at the moment with 1318 and it feels like it's crapping out on me around 4 days from pitching. First time using this strain, usually use London Fog or Conan which finish out no problem at all. Have the fermenter at 72 now to see if it'll help but really worried. Airlock activity has really died down and is at 1.031. kinda thinking of adding some dry hops to see if I can get some hop creep but not sure about adding at that high a temperature.

 

[bailey mountain brewer]

mine was at 1.028 at day 4 and got down to 1.020 by day 7 and i held around 72f for the last couple days also. i soft crashed at day 10 and it was still at 1.020 then so i figured it was done so moved my process on to dry hop. dry hopped at 50f this time for 3 days. ill get an idea what its like tonight when i keg it.

 

[aaronm13]

mine was at 1.028 at day 4 and got down to 1.020 by day 7 and i held around 72f for the last couple days also. i soft crashed at day 10 and it was still at 1.020 then so i figured it was done so moved my process on to dry hop. dry hopped at 50f this time for 3 days. ill get an idea what its like tonight when i keg it.

I'd be delighted at this stage if I got down to 1.020. Might just hold fire and hope for the best. Mashed at 152 so can't be that. I was all out of oxygen so had to rely on holding the hose on my Grainfather up high to get oxygen into the wort. Also underpitched a bit. Instead of the standard .75 million/ml I did .55 so maybe that was too much. Usually do around .60 with London Fog and have no problems.

 

[bailey mountain brewer]

i basically just hoped for the best and ended up better then i thought i was going to. hopefully youll at least get into the low 20s not sure there is much else you can do at this point, maybe feed it some dextrose to kick up fermentation again but i'd probably let it ride. good luck.

 

[aaronm13]

i basically just hoped for the best and ended up better then i thought i was going to. hopefully youll at least get into the low 20s not sure there is much else you can do at this point, maybe feed it some dextrose to kick up fermentation again but i'd probably let it ride. good luck.

Was reading about adding some US-05 which I have but doubt it would do much. Will probably just let it ride as you say. Hope your beer turns out good. Keep us posted.

 

[Roxhambrewshed]

Has anyone used ABV Aromazyme yet? Got a small pack of it to try so temped to use it when I dry hop during the week. Don't want to be changing too many variables in my process at the same time.

I have read about and would really like to know how well it does at the homebrew level. Let us know if you end up trying it!

 

[Frieds]

Noticed Narrow Gauge used Turbinado in one of their latest releases. What character is that adding in comparison to just using dextrose?

 

[gencinjay]

Made the OP recipe back to back with one difference in each. Left used white wheat while the right used red wheat. I was a little thrown off by the color difference.

 

[tbaldwin000]

dry hop after terminal gravity and after cold crash:
35g citra
30g sabro
15g mosaic

That's a small dry hop, what's the batch size?

You won't get better results from Lalbrew New England, I'd steer clear of it, Verdant is a much better yeast. Underpitch the Verdant (say 1/2 or 1/3 the normal rate) and get it to around 23C (73-74F) during primary to get more from it. You won't get off flavours at that temp, it likes the heat.

 

[tbaldwin000]

Noticed Narrow Gauge used Turbinado in one of their latest releases. What character is that adding in comparison to just using dextrose?

Turbinado has some small amount of the molasses left unrefined, so it will add a small amount of unfermentable, caramelly sugars. Dextrose will all ferment away.

 

[VirginiaHops1]

View attachment 721590

Made the OP recipe back to back with one difference in each. Left used white wheat while the right used red wheat. I was a little thrown off by the color difference.

Which maltsters? That seems like a rather drastic color change for that one minor difference, even though lovibond seems to vary slightly between red/white wheat and between maltsters

 

[BeerFst]

View attachment 721590

Made the OP recipe back to back with one difference in each. Left used white wheat while the right used red wheat. I was a little thrown off by the color difference.

Is this what they looked like going into the fermentor? Looks like accidental oxidation on the left there. Attached is a beer I made last week with ~50% wheat, 4 lbs of which was white wheat

 

[gencinjay]

Is this what they looked like going into the fermentor?

Yes. I really don't think it's oxidation. I thought maybe a different maltster for the main grains could do it too, but that doesn't seem to be the case anymore. I have brewed a few batches including pale ales with the white wheat version of this grain recipe also and got the same color. Could 6 batches have been oxidized? Yes, but I haven't detected it in the taste at all. The one in the picture, in particular, is very good IMO. The photo in my profile was my first try at this recipe which when I read my notes used red wheat also, which is why I made the switch again with this one. My only other thought is scorching?

 

[HopsAreGood]

View attachment 721590

Made the OP recipe back to back with one difference in each. Left used white wheat while the right used red wheat. I was a little thrown off by the color difference.

White wheat lovibind is generally 2.5-3. Briess lists their white wheat at 2.5 and their red wheat at 2.3, which is virtually identical. I suppose a different maltster may have a slighter darker color but the difference in the picture is quite drastic. I’d have to suspect something else is going on to get to that darker brownish color on the left.

 

[BeerFst]

Yes. I really don't think it's oxidation. I thought maybe a different maltster for the main grains could do it too, but that doesn't seem to be the case anymore. I have brewed a few batches including pale ales with the white wheat version of this grain recipe also and got the same color. Could 6 batches have been oxidized? Yes, but I haven't detected it in the taste at all. The one in the picture, in particular, is very good IMO. The photo in my profile was my first try at this recipe which when I read my notes used red wheat also, which is why I made the switch again with this one. My only other thought is scorching?

yeah seems odd to have hit every single beer except this one red wheat one.

That was rahr white wheat in my photo