New England IPA "Northeast" style IPA

[Dgallo]

Haven’t brewed a NEIPA in a while but I’m going to end up doing a split 12 gallon batch(6gal into both fermenters)this week at some point

Water
Ca: 120
Mg: 16
Cl: 230
Na: 84
So4: 138
5.3 ph

grains
77% - 2row
20% - spelt
3% - honey malt

Mash
40 mins - 146
30 mins - 162
10 mins - mash out

yeast
Imperial a24 - dryhop
(0.65 million cell/ml/*p)

Hotside hops
Columbus t90 @ 60 & 10 - target 30ibu

whirlpool @ 170*f for 20 mins
Columbus LUPOMAX
Cascade LUPOMAX
1:1 ratio

Dryhop FV 1
Enigma
Nelson
Mosaic LUPOMAX
2:1:1
(Going for dank assorted berry profile

Dryhop FV 2
Bru-1 t90 & LUPOMAX
Vic Secret
Sabro LUPOMAX
3:1:1
(Going for pineapple/island tropical profile)

softcrashing and dryhoping at 56-58*f

Will follow up when in the keg

 

[aaronm13]

Haven’t brewed a NEIPA in a while but I’m going to end up doing a split 12 gallon batch(6gal into both fermenters)this week at some point

Water
Ca: 120
Mg: 16
Cl: 230
Na: 84
So4: 138
5.3 ph

grains
77% - 2row
20% - spelt
3% - honey malt

Mash
40 mins - 146
30 mins - 162
10 mins - mash out

yeast
Imperial a24 - dryhop
(0.65 million cell/ml/*p)

Hotside hops
Columbus t90 @ 60 & 10 - target 30ibu

whirlpool @ 170*f for 20 mins
Columbus LUPOMAX
Cascade LUPOMAX
1:1 ratio

Dryhop FV 1
Enigma
Nelson
Mosaic LUPOMAX
2:1:1
(Going for dank assorted berry profile

Dryhop FV 2
Bru-1 t90 & LUPOMAX
Vic Secret
Sabro LUPOMAX
3:1:1
(Going for pineapple/island tropical profile)

softcrashing and dryhoping at 56-58*f

Will follow up when in the keg

Looking forward to the update on this one. Both versions sound great. What's your OG. How many ounces will your whirlpool and dry hop be in both beers?

 

[Dgallo]

Looking forward to the update on this one. Both versions sound great. What's your OG. How many ounces will your whirlpool and dry hop be in both beers?

1.076is and hopping to finish at 1.014 for 8.2%

whirlpool will be with the 12gallons and will be getting 8 oz

each beer’s dryhop will be around 8 oz

 

[aaronm13]

1.076is and hopping to finish at 1.014 for 8.2%

whirlpool will be with the 12gallons and will be getting 8 oz

each beer’s dryhop will be around 8 oz

Thanks for that. So the low mash temperature gets you down to mid teen finish? Can't wait to see the end results anyway.

 

[Noob_Brewer]

Thanks for that. So the low mash temperature gets you down to mid teen finish? Can't wait to see the end results anyway.

Im not sure I can answer your question as Ive done only a few 8.0% NEIPAs and they've typically used a little dextrose, but I routinely do step mashes with my NEIPAs with OGs ranging from 1.069-1.071 and that have FGs in the 1.012-1.014 range to get me to about 7.5% ABV. I typically do similar to what @Dgallo posted. Typically, I hit 148-150F for 30-40 minutes then ramp and hit 163 for another 30 minutes with a 10minute mashout at 168-170. All together with ramping times Im generally doing ~90-95 minute mashes. I get great attenuation having highly fermentable wort but with great mouthfeel and head retention. Im using the anvil foundry so stepping is easy once you know the system. Ive had a couple of beers under attenuate with regular infusion mashes held constant and FGs were 1.016-1.018 and I didn't enjoy those as much. they were good but I prefer a lower FG personally given the 7.5%ABV I tend to favor most. If you have the capacity to step mash, its definitely worth a try if you haven't done so already.

 

[aaronm13]

Im not sure I can answer your question as Ive done only a few 8.0% NEIPAs and they've typically used a little dextrose, but I routinely do step mashes with my NEIPAs with OGs ranging from 1.069-1.071 and that have FGs in the 1.012-1.014 range to get me to about 7.5% ABV. I typically do similar to what @Dgallo posted. Typically, I hit 148-150F for 30-40 minutes then ramp and hit 163 for another 30 minutes with a 10minute mashout at 168-170. All together with ramping times Im generally doing ~90-95 minute mashes. I get great attenuation having highly fermentable wort but with great mouthfeel and head retention. Im using the anvil foundry so stepping is easy once you know the system. Ive had a couple of beers under attenuate with regular infusion mashes held constant and FGs were 1.016-1.018 and I didn't enjoy those as much. they were good but I prefer a lower FG personally given the 7.5%ABV I tend to favor most. If you have the capacity to step mash, its definitely worth a try if you haven't done so already.

I have a Grainfather so will definitely do a step mash on my next brew to see if I can get down to 1.012-14 to compare against my usual 1.020

 

[stickyfinger]

Whatz the spelt doin for you?

Haven’t brewed a NEIPA in a while but I’m going to end up doing a split 12 gallon batch(6gal into both fermenters)this week at some point

Water
Ca: 120
Mg: 16
Cl: 230
Na: 84
So4: 138
5.3 ph

grains
77% - 2row
20% - spelt
3% - honey malt

Mash
40 mins - 146
30 mins - 162
10 mins - mash out

yeast
Imperial a24 - dryhop
(0.65 million cell/ml/*p)

Hotside hops
Columbus t90 @ 60 & 10 - target 30ibu

whirlpool @ 170*f for 20 mins
Columbus LUPOMAX
Cascade LUPOMAX
1:1 ratio

Dryhop FV 1
Enigma
Nelson
Mosaic LUPOMAX
2:1:1
(Going for dank assorted berry profile

Dryhop FV 2
Bru-1 t90 & LUPOMAX
Vic Secret
Sabro LUPOMAX
3:1:1
(Going for pineapple/island tropical profile)

softcrashing and dryhoping at 56-58*f

Will follow up when in the keg

Whatz the spelt doin for you?

 

[Dgallo]

Whatz the spelt doin for you?





Whatz the spelt doin for you?

This will be the first time I’m using it. I read a few articles about using it for farmhouse ales because it’s very high in protein and helps maintain a soft pillow body even when fg reach the low 1.000s. That’s what first got me interested and then Janish discussed that the high protein content and good fermentability give a lot of body but still keep the beer soft instead of chewy. @Noob_Brewer just brewed a beer using it and IIRC his results were pretty consistent with that. I’ll certainly update this thread with my results

 

[Noob_Brewer]

Whatz the spelt doin for you?





Whatz the spelt doin for you?

Yeah, I did one and kegged it just over 2 months ago and its still on tap. It was 75% 2 row, 20% spelt, 5% carafoam. Ive used both carafoam and 2 row before so I thought, why not. Ive had a couple of beers that listed Spelt as one of their malts and was intrigued by the purported "soft-pillowy" descriptions the online vendors speak of with this malt. I can say that this beer was the softest and most "pillowy" NEIPA that I have brewed to date. However, this was also the first NEIPA that I did not use oats. I am now thinking that oats (I usually use both flaked and malted in my NEIPAs) when used in higher quantities (~20%) may give a "heavier" mouthfeel, but I do like the slickness I perceive with oats. Nevertheless Ive really enjoyed the spelt NEIPA a lot. Mine is 7.6% abv and it has nice body/mouthfeel and its very soft and light (but not thin) on the palate. Very drinkable. None of my other NEIPAs Ive brewed has this same mouthfeel as they all have a combo of white wheat and oats. To give me a little more info, Im currently fermenting a NEIPA with 75% 2 row, 20% white wheat, and 5% carafoam. I want to see if this beer is just as light and pillowy as the spelt based beer. Even though this one has 2 different hops, I am hoping to tell a difference between the spelt and white wheat beers in terms of the mouthfeel and softness. We will see! I definitely recommend experimenting with spelt though for NEIPAs. This was my previous post on this beer in this thread: New England IPA - "Northeast" style IPA

 

[nebulabrewing]

This will be the first time I’m using it. I read a few articles about using it for farmhouse ales because it’s very high in protein and helps maintain a soft pillow body even when fg reach the low 1.000s. That’s what first got me interested and then Janish discussed that the high protein content and good fermentability give a lot of body but still keep the beer soft instead of chewy. @Noob_Brewer just brewed a beer using it and IIRC his results were pretty consistent with that. I’ll certainly update this thread with my results

My friend brews professionally and I believe he uses Spelt often for this reason. I've yet to use Spelt, but I'd be interested in your experience.

As for the high protein content, this has been my experience as I've experimented over different recipes I've created over the last two years. I would use high protein malts (~30-35% of the bill), mash low (148F) and I'd still get that soft, yet full body. Your beer sounds like it's going to turn out great.

 

[Rob2010SS]

I’m sure it will be fantastic. Report back on how it turns out if you can remember!

@HopsAreGood Here's the first carbonated pour of the NEIPA with 5 hop varieties in it. As a refresher, this was brewed with I7/Mosaic/Citra on the hotside in a 2:2:1 ratio. It was dry hopped with Amarillo Cryo/Cashmere in a 2:1 ratio. Tasted it before dry hop as well.

Pre dry hop taste was very orange, tangerine, pineapple, orange rind, and overall citrus juice. Still working on my palate and my sniffer to be able to pick other different flavors but this is what I got this go around.

Post dry hop was interesting. Still carried over some of the citrus flavors, mainly orange and tangerine, but I think the Cashmere brought over some serious piney/herbal quality that gave it an interesting character. I believe it was the Cashmere because I remember kind of picking up on that when I stuck my nose in the bag of them but it came out very obvious in the beer.

Overall, came out pretty good! Not a huge fan of what Cashmere brought to the table, but I think it's solid! The pic below makes it look a smidge darker than it is as well.

I'll take a better pic today and follow up. It doesn't look as murky today after kegging it through a filter.

 

[HopsAreGood]

@HopsAreGood Here's the first carbonated pour of the NEIPA with 5 hop varieties in it. As a refresher, this was brewed with I7/Mosaic/Citra on the hotside in a 2:2:1 ratio. It was dry hopped with Amarillo Cryo/Cashmere in a 2:1 ratio. Tasted it before dry hop as well.

Pre dry hop taste was very orange, tangerine, pineapple, orange rind, and overall citrus juice. Still working on my palate and my sniffer to be able to pick other different flavors but this is what I got this go around.

Post dry hop was interesting. Still carried over some of the citrus flavors, mainly orange and tangerine, but I think the Cashmere brought over some serious piney/herbal quality that gave it an interesting character. I believe it was the Cashmere because I remember kind of picking up on that when I stuck my nose in the bag of them but it came out very obvious in the beer.

Overall, came out pretty good! Not a huge fan of what Cashmere brought to the table, but I think it's solid! The pic below makes it look a smidge darker than it is as well.

View attachment 730492

I'll take a better pic today and follow up. It doesn't look as murky today after kegging it through a filter.

Looks great! What was the total hop load again?

 

[Dgallo]

@HopsAreGood Here's the first carbonated pour of the NEIPA with 5 hop varieties in it. As a refresher, this was brewed with I7/Mosaic/Citra on the hotside in a 2:2:1 ratio. It was dry hopped with Amarillo Cryo/Cashmere in a 2:1 ratio. Tasted it before dry hop as well.

Pre dry hop taste was very orange, tangerine, pineapple, orange rind, and overall citrus juice. Still working on my palate and my sniffer to be able to pick other different flavors but this is what I got this go around.

Post dry hop was interesting. Still carried over some of the citrus flavors, mainly orange and tangerine, but I think the Cashmere brought over some serious piney/herbal quality that gave it an interesting character. I believe it was the Cashmere because I remember kind of picking up on that when I stuck my nose in the bag of them but it came out very obvious in the beer.

Overall, came out pretty good! Not a huge fan of what Cashmere brought to the table, but I think it's solid! The pic below makes it look a smidge darker than it is as well.

View attachment 730492

I'll take a better pic today and follow up. It doesn't look as murky today after kegging it through a filter.

Looks great! It’s a possibility it was the Amarillo as well. I’ve also gotten a lot of herbaceous/floral and pine from Amarillo before (I’ve also gotten burnt rubber notes a few times) because of this now I’ll get Amarillo in T45 pellets. Cashmere on the other hand has been very consistent for me (peachie, light lime with some soft cream). I’m actually growing 2 cashmere plants this year hoping to do a wet hop ale with it.

Let us know how the beer shapes up after some conditioning.

 

[HopsAreGood]

Looks great! It’s a possibility it was the Amarillo as well. I’ve also gotten a lot of herbaceous/floral and pine from Amarillo before (I’ve also gotten burnt rubber notes a few times) because of this now I’ll get Amarillo in T45 pellets. Cashmere on the other hand has been very consistent for me (peachie, light lime with some soft cream). I’m actually growing 2 cashmere plants this year hoping to do a wet hop ale with it.

Let us know how the beer shapes up after some conditioning.

This.

I think I mentioned when we were originally talking about you making this beer that I rarely get what I want from Amarillo. (May have been somewhere else though) I never seem to get that orangey, grapefruit profile. It has always been very floral, earthy, and somewhat “noble” I’ve even got this flavor in many commercial beers with it.

The above description of cashmere is dead on in my experience as well.

 

[Rob2010SS]

Looks great! It’s a possibility it was the Amarillo as well. I’ve also gotten a lot of herbaceous/floral and pine from Amarillo before (I’ve also gotten burnt rubber notes a few times) because of this now I’ll get Amarillo in T45 pellets. Cashmere on the other hand has been very consistent for me (peachie, light lime with some soft cream). I’m actually growing 2 cashmere plants this year hoping to do a wet hop ale with it.

Let us know how the beer shapes up after some conditioning.

It could be the Amarillo. I've heard that a lot of people haven't been happy with Amarillo. This was my first experience with Cryo hops so the smell on the amarillo was interesting. We'll see what conditioning does for it.

 

[Rob2010SS]

Looks great! What was the total hop load again?

This. ☝☝☝

I think I mentioned when we were originally talking about you making this beer that I rarely get what I want from Amarillo. (May have been somewhere else though) I never seem to get that orangey, grapefruit profile. It has always been very floral, earthy, and somewhat “noble” I’ve even got this flavor in many commercial beers with it.

The above description of cashmere is dead on in my experience as well.

Man.... I wonder if it is the Amarillo then. The cashmere description you guys have is exactly what I wanted and if you guys are both typically getting that, it's probably not the cashmere. I should have listened about the Amarillo. Oh well, there's always next time. Still a solid beer IMO.

In answer to your other question, total hop load was 3.25oz/gal with 2oz/gal in the dry hop. Instead of using my hop spider, boiled with a BIAB bag in the kettle so that all the hops were contained and didn't make it to the tank. Also kegged using a new filter (shown below). Absolutely zero hop burn in this beer. We're getting there!

 

[ihavenonickname]

Whoa man I think you need to put some pants on that filter.

 

[Rob2010SS]

Whoa man I think you need to put some pants on that filter.

Ha! I didn't even think about that. That's hilarious.

More accurate picture of the color of this one below... Although, still looks a tad dark once it's on the computer as opposed to on my phone. I do think next time, the honey malt will get dropped to 1% as opposed to 3% which is what was in this one.

 

[bailey mountain brewer]

When I cut my honey malt down I got a much brighter color. Thanks to this thread, naturally.

 

[Rob2010SS]

When I cut my honey malt down I got a much brighter color. Thanks to this thread, naturally.

Yeah for sure. My last one didn't have any honey in it and it was a great color. I thought 3% was light enough but turns out, it isn't. I was going for a VERY light, orange glow almost but the whole thing turned out orange. Not terrible but just not what I was going for.

 

[bailey mountain brewer]

Good to know, I was planning on adding a little honey malt back in my next batch for the same reason so I will stay light on the honey malt.

Previously with honey malt:

And last batch with out honey malt:

 

[Rob2010SS]

Good to know, I was planning on adding a little honey malt back in my next batch for the same reason so I will stay light on the honey malt.

Previously with honey malt:
View attachment 730510

And last batch with out honey malt:
View attachment 730511

Yeah, for me, that color in your batch without honey is perfect! I love that bright yellow color.

This is the look I was going for with mine but went too heavy on honey...

I wanted that soft orange glow that I see in some of these. We'll get it next time!

 

[HopsAreGood]

Why even bother with the honey malt at all? I used it a few times at different percentages and never went back. I can understand if you’re looking for the sweetness/unique flavor it provides, but for me it kind of muddled up the hops, and as you can see makes the color darker.

It was interesting to play with but I have no desire at all to use it anymore. (Personal taste)

 

[bailey mountain brewer]

Yeah I hear you on that too, I always liked the flavor of my neipa's with and now without the honey malt. I was gonna throw it back in the mix at a much lower percentage then previously. To be honest the main reason was because I have a bunch of it on hand haha but also thought I would get just a little more orange glow as mentioned above (trying to find that sweet spot I guess). I suppose I could use it for another recipe as well, my next couple beers will not be a neipa so Ill have to see how much I can burn up between now and then. I definitely enjoy the current one I have with no honey malt. I will just keep contradicting myself until I go to brew it and decide while Im crushing, likely scenario.

 

[Dgallo]

Just as a reminder when it comes to srm, it increase as gravity increases. The difference is the contribution from the amount of base malt and honey increases as the grain bill goes up. All three of these beers used 3% honey malt

1.058 beer

1.078

1.098

 

[bailey mountain brewer]

Good to know, I typically aim for 1.075 to 1.080 and never really thought about how that effects srm, thanks for that bit of info.

 

[Rob2010SS]

Just as a reminder when it comes to srm, it increase as gravity increases. The difference is the contribution from the amount of base malt and honey increases as the grain bill goes up. All three of these beers used 3% honey malt

1.058 beer
View attachment 730516


1.078
View attachment 730526

1.098
View attachment 730525

That's super interesting! Didn't think about that. Appreciate that.

 

[Rob2010SS]

Just as a reminder when it comes to srm, it increase as gravity increases. The difference is the contribution from the amount of base malt and honey increases as the grain bill goes up. All three of these beers used 3% honey malt

1.058 beer
View attachment 730516


1.078
View attachment 730526

1.098
View attachment 730525

1.098... Damn! That triple territory?

Not sure what it is, I can't really enjoy triples. I keep trying them and I usually don't like them. I just recently had one that I really enjoyed but it's the first. Have yet to find one local to me that I enjoy.

 

[HopsAreGood]

1.098... Damn! That triple territory?

Not sure what it is, I can't really enjoy triples. I keep trying them and I usually don't like them. I just recently had one that I really enjoyed but it's the first. Have yet to find one local to me that I enjoy.

Where are you located? Just curious as there are some pretty phenomenal triples local to me.

 

[Rob2010SS]

Where are you located? Just curious as there are some pretty phenomenal triples local to me.

I'm in the NW burbs of Chicago, about 10 min from the WI border. I just had one that my sister in law brought me - Iroc Z from Wiley Roots Brewing. That, I enjoyed thoroughly. But I can honestly say that if I had access to it, that's the only triple I'd buy at this point. Typically the triples for me are too boozy and I can't do them. That alcohol has to be well hidden for me to like it.