New England IPA "Northeast" style IPA

[stickyfinger]

I finally made a good sessionable NEIPA. I have always played with mashing hot, but had a lot of troubles with hop creep and diacetyl when doing that. So, I decided to mash hot (165F) with a mashout (100% Pils malt for this one as I have been digging the Pils malt flavor lately), ferment that out and then drop the temp down to crash yeast. I decided to go to 35F on this one for fun. Then, I racked it off of the yeast after 7 days into a purged keg with a floating dip tube. I opened the top and added in 6 oz of hops, then closed it up and thoroughly purged it. I let it rest at 35F for 3 days (though I had planned on 2 days but stuff came up), inverting the keg a few times per day. Then, I pushed it over to a purged serving keg. This method results in stable beers that don't have hop creep or diacetyl and maintain a low ABV. I did a 1.060 mash with Verdant IPA and got 4.0% ABV. It tastes like a 6% beer to me. Not thin at all.

I did 35F, because I wanted to compare the Verdant and US-05 split batch I was doing at similar dry hop temps. I have dry hopped Juice at 50F with no hop creep or diacetyl, so I would go back to 50F if I think. I was worried the US-05 batch would kick off fermentation again if I dry hopped it at 50F.

 

[jturman35]

I just added my second round of dry hops (Day 12) and i am using Imperial Juice which is my favorite yeast for NEIPA. I did a soft crash down to 48 for two days. After adding the hops the sight glass which was previously full of trub and yeast gunk was now gone and the yeast was going again just like day 2 of fermentation. We shall see.

 

[beervoid]

I just added my second round of dry hops (Day 12) and i am using Imperial Juice which is my favorite yeast for NEIPA. I did a soft crash down to 48 for two days. After adding the hops the sight glass which was previously full of trub and yeast gunk was now gone and the yeast was going again just like day 2 of fermentation. We shall see.

That could be just co2 being released by adding the hops

 

[ihavenonickname]

https://homebrewingdiy.beer/index.p...-ipa-with-brandon-capps-of-new-image-brewing/
I enjoyed this podcast on making a Hazy - I've never had a New Image beer but sounds like they're well respected. Capps is a former obsessed homebrewer, been pro in CO for 6 or 7 years it sounded like. The bulk of the episode is him just dumping information on how he would make a hazy if he was a homebrewer. Lots of good details, many of which have been covered on this thread, I wonder if he use to be on here?

Some key points:

Dose Kettle additions 0.75-1oz/gallon
Terpene focused extracts on the hot side
Crash and transfer off yeast before dry hopping
Use a dry hop keg
DH for 12-24 hours on the colder side (50sF)
Acidify the boil to 4.9
Use golden promise
Use two hops at a time, maybe 3.
The super small quantity of O2 it takes to ruin a batch
Use really hard water - Cl levels in the 200-300ppm range, So4 levels can be just as high.

 

[HopsAreGood]

https://homebrewingdiy.beer/index.p...-ipa-with-brandon-capps-of-new-image-brewing/
I enjoyed this podcast on making a Hazy - I've never had a New Image beer but sounds like they're well respected. Capps is a former obsessed homebrewer, been pro in CO for 6 or 7 years it sounded like. The bulk of the episode is him just dumping information on how he would make a hazy if he was a homebrewer. Lots of good details, many of which have been covered on this thread, I wonder if he use to be on here?

Some key points:

Dose Kettle additions 0.75-1oz/gallon
Terpene focused extracts on the hot side
Crash and transfer off yeast before dry hopping
Use a dry hop keg
DH for 12-24 hours on the colder side (50sF)
Acidify the boil to 4.9
Use golden promise
Use two hops at a time, maybe 3.
The super small quantity of O2 it takes to ruin a batch
Use really hard water - Cl levels in the 200-300ppm range, So4 levels can be just as high.

Just listened to it… And it was very enjoyable. As you said he simply confirms most of the practices that are being discussed within this thread. Great information and it’s always cool to hear a professional brewer who came from such a legit homebrew background.

 

[aaronm13]

Have a bit of a dilemma with the beer I'm brewing at the moment. It's a Citra and Nelson DIPA. I'm purposely going low on the hops rates as an experiment as per my previous posts a while back I said about my rates being around 16oz/5g batch and beers were a harsh, grassy mess. So planning this beer I set out to use 9oz for the batch, splitting the dry hop in two going 1/3 in fermenter and 2/3 in dry hop keg. So added the first hops yesterday morning, 35g/1.23oz Nelson and 45g/1.59oz T90 Citra and just sampled there, it's about 36 hours after adding the hops and the flavor is bursting with juicy hops and the aroma is pretty strong too. I'd happily drink this as is even though in theory it's seriously under hopped. Side by side with my last beer which was 18oz/5g and this wins hands down already and it's not carbed or conditioned

I had planned for the next charge in the keg to add 70g/2.47oz of Nelson and 110g/3.88oz of Citra Lupomax, not sure now what to do. Really don't want to ruin this by going over board with the hops but also don't want it falling short and having to mess around with adding to the serving keg. Decisions, decisions.

 

[bailey mountain brewer]

fwiw, my total dryhop on my last batch was 1oz per gallon... it was a citra/vic secret combo and it is fantastic at that dry hop rate IMO. i have not used lupomax so i cant give you any info as far as that goes. sounds like you on the right track though, glad to hear.

 

[potseeslc]

https://homebrewingdiy.beer/index.p...-ipa-with-brandon-capps-of-new-image-brewing/
I enjoyed this podcast on making a Hazy - I've never had a New Image beer but sounds like they're well respected. Capps is a former obsessed homebrewer, been pro in CO for 6 or 7 years it sounded like. The bulk of the episode is him just dumping information on how he would make a hazy if he was a homebrewer. Lots of good details, many of which have been covered on this thread, I wonder if he use to be on here?

Some key points:

Dose Kettle additions 0.75-1oz/gallon
Terpene focused extracts on the hot side
Crash and transfer off yeast before dry hopping
Use a dry hop keg
DH for 12-24 hours on the colder side (50sF)
Acidify the boil to 4.9
Use golden promise
Use two hops at a time, maybe 3.
The super small quantity of O2 it takes to ruin a batch
Use really hard water - Cl levels in the 200-300ppm range, So4 levels can be just as high.

Hey this is my Podcast and thanks for sharing! New Image is probably one of the better hazy IPA breweries in CO. This post is great summary of what we discussed. My question is where would you get a Terpene hop extract as a home brewer? Brandon talked about doing hop shots. Any other resources?

 

[R.A.I.D]

Have a bit of a dilemma with the beer I'm brewing at the moment. It's a Citra and Nelson DIPA. I'm purposely going low on the hops rates as an experiment as per my previous posts a while back I said about my rates being around 16oz/5g batch and beers were a harsh, grassy mess. So planning this beer I set out to use 9oz for the batch, splitting the dry hop in two going 1/3 in fermenter and 2/3 in dry hop keg. So added the first hops yesterday morning, 35g/1.23oz Nelson and 45g/1.59oz T90 Citra and just sampled there, it's about 36 hours after adding the hops and the flavor is bursting with juicy hops and the aroma is pretty strong too. I'd happily drink this as is even though in theory it's seriously under hopped. Side by side with my last beer which was 18oz/5g and this wins hands down already and it's not carbed or conditioned

I had planned for the next charge in the keg to add 70g/2.47oz of Nelson and 110g/3.88oz of Citra Lupomax, not sure now what to do. Really don't want to ruin this by going over board with the hops but also don't want it falling short and having to mess around with adding to the serving keg. Decisions, decisions.

You have a good practice by tasting your brew along the way. Follow your plan. Go for the full 9 oz/5g. Write notes. Learn. Now you know that you like the "1/3 in fermenter". You can always reproduce that in your next batch.

 

[Northern_Brewer]

My question is where would you get a Terpene hop extract as a home brewer?

You mean the Maniacal terpene extracts? (also sporadically available in the UK from Malt Miller, they also have Incognito in retail packs.).

 

[R.A.I.D]

"Dry hop cold and short."

My process is right now: Crash out yeast with a cold crash at 28F (-2C) for 3 days. Get beer to 61F (16C). Transfer to dry hop keg. Wait 12 hours. Shake for 10 min. Cool to 28F (-2C) and wait 4 days. Transfer to serving keg.

I feel like the long cold crash in the end helps to reduce hop burn. But it also extends the contact time for the dry hop to a total of 4,5 days.

Are you concerned about reducing the cold crash time to limit the contact time for the dry hop?
What are your process regarding timing during dry hopping and the following cold crash?

 

[AugustWest]

I am looking for some feedback on the base recipe from those that have more reps in on this style than me. I also could use your thoughts on hop ratios given what I have on hand which is 2 oz. each of YVH regular and Lupomax mosaic, citra and azacca.

Batch Size: 2.5 G in the fermenter
OG: 1.069
FG: 1.016
Target ABV: 6.9%
IBU's: Brewer's Friend is calculating 64, 30 is from the 60 min. addition.

36% 2 Row
36% Golden Promise
10% White Wheat
10% Oat Malt
10% Flaked Oats
3% Carafoam

.25 oz. Warrior (16% AA) @ 60 min.

1oz. Citra (13.2% AA) WP @170 (30 min)
1 oz. Mosaic (11.2% AA) WP @170 (30 min)
1 oz. Azacca (12% AA)WP @170 (30 min)

Dry Hop - 3 days at tail end of fermentation
1oz. Citra Lupomax ((18% AA)
1 oz. Mosaic Lupomax (18% AA)
1 oz. Azacca Lupomax (16.5% AA)

Yeast A24 Dry Hop

Given that I have Lupomax on hand and this is a small batch, I am wondering if I can/should use all Lupomax and save the regular pellets for another time. Or move distribution around?

As much as I love drinking NEIPA's, I am finding that brewing them is a challenge for me. I am brewing this Friday but I have analysis paralysis. My last batch was a total bomb and not in a positive way and I followed the OP's original recipe (but scaled for 2.5 gallons). After looking at the recipe I posted (above) I am technically using even more hops with the Lupomax thrown into the mix so I think backing off is necessary. Any thoughts would be appreciated.

 

[Dgallo]

Have a bit of a dilemma with the beer I'm brewing at the moment. It's a Citra and Nelson DIPA. I'm purposely going low on the hops rates as an experiment as per my previous posts a while back I said about my rates being around 16oz/5g batch and beers were a harsh, grassy mess. So planning this beer I set out to use 9oz for the batch, splitting the dry hop in two going 1/3 in fermenter and 2/3 in dry hop keg. So added the first hops yesterday morning, 35g/1.23oz Nelson and 45g/1.59oz T90 Citra and just sampled there, it's about 36 hours after adding the hops and the flavor is bursting with juicy hops and the aroma is pretty strong too. I'd happily drink this as is even though in theory it's seriously under hopped. Side by side with my last beer which was 18oz/5g and this wins hands down already and it's not carbed or conditioned

I had planned for the next charge in the keg to add 70g/2.47oz of Nelson and 110g/3.88oz of Citra Lupomax, not sure now what to do. Really don't want to ruin this by going over board with the hops but also don't want it falling short and having to mess around with adding to the serving keg. Decisions, decisions.

I say stick with your plan. The LUPOMAX reduce the polyphenol and plant matter already in your Citra. By following through with it you’ll be able to definitively say what the impact was of reducing your dryhop for 16oz to 9 oz.

The reason I feel many have really high deyhop loads is because they up their dryhop amount earlier in their brewing in attemp to get more flavor, before they knew about the best o2 and minimal yeast dryhoping processes. Then after learning new techniques they never tried reducing their dryhop load.

 

[BoilerInSoCal]

Hi All,
I'm finding that my local HB shops are becoming very hit or miss on the hops (and amounts) they have in stock. I'm not sure if this is just a general supply issue or if the rise in popularity of brewing throughout the past year is constantly wiping them out. As much as I like to support local shops, I think it is time to start buying in bulk and putting my vacuum sealer to work. Any rec's for online suppliers (particularly ones that have the newer hops for this style)?

 

[HopsAreGood]

Hi All,
I'm finding that my local HB shops are becoming very hit or miss on the hops (and amounts) they have in stock. I'm not sure if this is just a general supply issue or if the rise in popularity of brewing throughout the past year is constantly wiping them out. As much as I like to support local shops, I think it is time to start buying in bulk and putting my vacuum sealer to work. Any rec's for online suppliers (particularly ones that have the newer hops for this style)?

There are other options but this is my favorite, and many other people’s as well:

https://yakimavalleyhops.com/
Farmhouse is also good:

https://www.farmhousebrewingsupply.com/

 

[BoilerInSoCal]

There are other options but this is my favorite, and many other people’s as well:

https://yakimavalleyhops.com/
Farmhouse is also good:

https://www.farmhousebrewingsupply.com/

Awesome, thanks!

 

[aaronm13]

I say stick with your plan. The LUPOMAX reduce the polyphenol and plant matter already in your Citra. By following through with it you’ll be able to definitively say what the impact was of reducing your dryhop for 16oz to 9 oz.

The reason I feel many have really high deyhop loads is because they up their dryhop amount earlier in their brewing in attemp to get more flavor, before they knew about the best o2 and minimal yeast dryhoping processes. Then after learning new techniques they never tried reducing their dryhop load.

Thanks man. Went with the original hopping schedule, no point changing now and as you say I will see exactly the effects of dry hopping with around half the rate. Going cold with temps too, holding it at 50F and will start crashing tomorrow night. Have high hops for this one. The Yakima 2020 Nelson smells amazing, no diesel just fruit.

 

[jturman35]

Its been a few months but I forgot how much a PITA this style is to brew. If it wasn’t my favorite style I’d throw in the towel. I have a Spike CF5 conical with a/c glycol chiller and always catch hell trying to get all the hops and trub to drop while cold crashing. On this batch I’m really trying to focus on minimizing sediment in the keg. Rant over!

 

[drewmuni8]

Awesome, thanks!

Judging by your user are you from Southern California? For hops I use YVH, but for everything else I can't recommend Windsor HBS enough. They have pretty much everything you're looking for with a fantastic and resourceful staff.

 

[BoilerInSoCal]

Judging by your user are you from Southern California? For hops I use YVH, but for everything else I can't recommend Windsor HBS enough. They have pretty much everything you're looking for with a fantastic and resourceful staff.

Thanks @drewmuni8
Totally agree on Windsor; that is where I normally go. I actually just grabbed a sack of Golden Promise from them yesterday, but the hop inventory is what led to my post. So, I'm going to try out YVH. Thanks!

 

[AZBeer]

Just kicked my first keg of my first hazy. Going to brew second this weekend.

I would like to do a closed transfer. Have an anvil fermentor and all the pieces/ parts to hook up the outlet of the fermentor to the beer out post and run the gas out to the fermentor. Plan is to fill and purge, then for the transfer release the pressure in the keg (is this step needed?) opening the valve so co2 goes to fermentor, beer goes to keg. First attempt failed spectacularly. I vastly under estimated the amount material in the fermentor and totally clogged things up.
Looking to reduce things making it into the keg. Any suggestions?

I plan to increase my volume so that I can leave a little more behind. Also going to use a BIAB bag for my whirlpool hops. Also have a nylon bag to use as filter on the end of the hose I use to transfer from my kettle. Anything else?

 

[Noob_Brewer]

First attempt failed spectacularly. I vastly under estimated the amount material in the fermentor and totally clogged things up.
Looking to reduce things making it into the keg. Any suggestions

did you cold crash your beer prior to kegging? If you have the capability to drop the temps in your fermenter without it sucking in oxygen, cold crashing to about 38 or lower is a great way to drop the hop material out to the bottom. I have a floating dip tube so it draws from near the top of the liquid which works great after cold crashing. But, I don't have the anvil fermenter though and I imagine its dip tube is right at or just above the trub. Can you rotate it upward or sideways? Just a couple of thoughts anyways.

 

[AZBeer]

I did cold crash. I have some solid bungs that I use, not perfect by any stretch, I know. The Anvil fermenter can't be pressurized, so no the best solution, but it seemed to do okay TBH as far as oxygenation goes.
The pickup tube for the fermenter is a 90-degree tube, but I can rotate it. I planned on rotating it so it is sticking out to 3 o'clock. Which should keep it above all the material. Might up turn it slightly to be safe.

 

[bailey mountain brewer]

You could try the bouncer filter on your transfer line. I started doing this with the heavy dry hop it really helped.

 

[aaronm13]

Kegged my Citra/Nelson yesterday and it's so good already. Just want to say thanks to everyone for the tips and advice over the last few weeks trying to troubleshoot my process. This has just over 9oz of hops and seems the perfect amount. Strong hop flavor and aroma already. Flavors are clean and can pick out the individual hops compared to my previous 16-18oz dry hops. I'm definitely my harshest critic but can't find much wrong. It's slightly on the sweet side as London Ale III didn't play ball. Got it down to 1.020 so will mash it slightly lower the next time. Will be a second generation of it too so should perform better. Can't wait to see how it conditions over the next couple of weeks.

 

[eugles]

sounds awesome. Recipe if u don’t mind?

View attachment 722860Kegged my Citra/Nelson yesterday and it's so good already. Just want to say thanks to everyone for the tips and advice over the last few weeks trying to troubleshoot my process. This has just over 9oz of hops and seems the perfect amount. Strong hop flavor and aroma already. Flavors are clean and can pick out the individual hops compared to my previous 16-18oz dry hops. I'm definitely my harshest critic but can't find much wrong. It's slightly on the sweet side as London Ale III didn't play ball. Got it down to 1.020 so will mash it slightly lower the next time. Will be a second generation of it too so should perform better. Can't wait to see how it conditions over the next couple of weeks.

 

[Dgallo]

View attachment 722860Kegged my Citra/Nelson yesterday and it's so good already. Just want to say thanks to everyone for the tips and advice over the last few weeks trying to troubleshoot my process. This has just over 9oz of hops and seems the perfect amount. Strong hop flavor and aroma already. Flavors are clean and can pick out the individual hops compared to my previous 16-18oz dry hops. I'm definitely my harshest critic but can't find much wrong. It's slightly on the sweet side as London Ale III didn't play ball. Got it down to 1.020 so will mash it slightly lower the next time. Will be a second generation of it too so should perform better. Can't wait to see how it conditions over the next couple of weeks.

Glad you found a process that produced what you were aiming for!

 

[aaronm13]

sounds awesome. Recipe if u don’t mind?

Sure, no problem

OG 1.080 FG 1.020

Crisp Pale Malt - 62.3%
Wheat Malt - 16.1%
Chit Malt - 7.9%
Oat Malt - 7.2%
Dextrose - 4%
Honey Malt 2.5%

Citra 15g/.53oz @10 mins
Nelson 15g/.53oz @10 mins

Whirlpool @ 167F for 30 minutes
Citra - 70g/2.47oz
Nelson - 70g/2.47oz

Dry hop
Nelson 105g/3.7oz
Citra Lupomax 110g/3.38oz
Citra T90 50g/1.78oz

Double dry hopped
London Ale III yeast.

 

[aaronm13]

Glad you found a process that produced what you were aiming for!

Yes, very happy so far. As you said Citra and Nelson go so well together. This is a 60/40 Citra/ Nelson split, would maybe go 50/50 next time as the nelson is there but not stand outish. Have a feeling it will develop more over the weeks though. Would 50/50 be too much Nelson?

 

[Dgallo]

Yes, very happy so far. As you said Citra and Nelson go so well together. This is a 60/40 Citra/ Nelson split, would maybe go 50/50 next time as the nelson is there but not stand outish. Have a feeling it will develop more over the weeks though. Would 50/50 be too much Nelson?

Depends on the quality you have. The nelson I have right now is ridiculously potent. I went 1.25 to 2 ratio with it to Galaxy and it kicked galaxy’s ass. With you using LUPOMAX Citra, it still should hold up in the ratios as it’s about 1.8times the amount of lupulin concentration as T90 citra. If you really just want Nelson to shine in it and Citra to be supportive, flip your current ratio and go Nelson forward. Honestly there is no “wrong” ratio, just some you’ll enjoy more than others