New England IPA "Northeast" style IPA

[aaronm13]

3 years ago

I will never brew with Sabro again and hope to never have a beer that uses it again.

Tropical Fruit + Cedar is a horrible horrible combo.

Hop smells insane from the bag. It ends there

I'm totally with you on that. The smell when I opened the bag was insane but the flavor does nothing for me.

 

[aaronm13]

I think spelt definitely has something to offer that white wheat does not. I did a spelt NEIPA and posted it here a little while ago here in this thread: New England IPA - "Northeast" style IPA. Mine was 75% 2 row, 20% spelt, and 5% CaraFoam. Beer came out great and was most definitely the "softest and pillowiest" by far that Ive made where Ive mostly done my NEIPAs with combos of wheat/oats. This was also the first NEIPA I made with zero oats so I wasn't sure if my experience was due to the spelt or the fact that Ive never done an NEIPA without oats (which I still love BTW). So now I'm carbing up another NEIPA but this time substituted the 20% spelt for 20% white wheat. Its not super scientific: hopped them different, but used same water profile and yeast. At a first glance, the one with white wheat (which isn't fully carved or in its "prime" yet as Im 4 days post kegging) is great and has very nice mouthfeel but I definitely think the spelt one was softer and more "fluffy" which I absolutely love. The white wheat is still light and soft but its like the beer is more viscous/chewy - not necessarily bad at all because I dig both beers. But they are definitely different. When this beer that is currently carbonated with the 20% white wheat is done - I will do my best to produce the best beer porn pic ever, but admittedly - I don't have the talent/patience for the slow pour to put on a foam cap that @Dgallo just posted today. That damn post looked like he put a soft serve ice cream on top of that awesome beer! lol.

I'm going to try spelt on my next batch to see as I've really settled on 20% wheat and 8% oat malt as the sweet spot for me so very curious to see what subbing them out with spelt brings to the table.

 

[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
2:1:1
(Going for pineapple/island tropical profile)

softcrashing and dryhoping at 56-58*f

Will follow up when in the keg

FV2 has now been tapped, as a recap it was hopped hotside with cascade and Columbus LUPOMAX and then dryhopped with Bru1 LUPOMAX & T90, Vic secret, and Citra LUPOMAX(decided to deviate from the original plan of Sabro)This beer Is special. Pineapple and tropical fruit with bright Citra character and an over all true hop flavor profile. It truly taste like a monkish beer which makes me happy. Definitely one of the hop combos I highly suggest you try. On top of that, try spelt malt at 20-25% and no other body building grains. It really seems to do wonders for the mouthfeel

 

[Noob_Brewer]

FV2 has now been tapped, as a recap it was hopped hotside with cascade and Columbus LUPOMAX and then dryhopped with Bru1 LUPOMAX & T90, Vic secret, and Citra LUPOMAX(decided to deviate from the original plan of Sabro)This beer Is special. Pineapple and tropical fruit with bright Citra character and an over all true hop flavor profile. It truly taste like a monkish beer which makes me happy. Definitely one of the hop combos I highly suggest you try. On top of that, try spelt malt at 20-25% and no other body building grains. It really seems to do wonders for the mouthfeel View attachment 732596

Curious on the water profile. Ive been running with 175:110 for Cl:SO4 which is actually close to your ratio but your values are certainly more elevated. You think you are getting the softness you want with these values? Never gone above 200 Cl myself. Beer looks great BTW.

 

[couchsending]

Curious on the water profile. Ive been running with 175:110 for Cl:SO4 which is actually close to your ratio but your values are certainly more elevated. You think you are getting the softness you want with these values? Never gone above 200 Cl myself. Beer looks great BTW.

CL has zero to do with “softness”. It helps to build a perception of body and length on the palate/sweetness. There’s no water salt that makes anything “soft”.

 

[Noob_Brewer]

CL has zero to do with “softness”. It helps to build a perception of body and length on the palate/sweetness. There’s no water salt that makes anything “soft”.

Good catch, poor choice of words. I was actually meaning it to reflect the body/mouthfeel.

 

[beervoid]

Recently had a single nectaron neipa, must say the diesel notes where substantial.

 

[couchsending]

Recently had a single nectaron neipa, must say the diesel notes where substantial.

Huh. I’ve never picked up any of the NZ diesel in any Nectaron beer I’ve had or made. Literally the least diesely hop from NZ I’ve probably used.

 

[beervoid]

Huh. I’ve never picked up any of the NZ diesel in any Nectaron beer I’ve had or made. Literally the least diesely hop from NZ I’ve probably used.

Neither did I the one lot I used for homebrews.
I'm getting very weary brewing with NZ or AU hops lately, they really need to up their game in terms of processing hops.
Last batch of Nelson Sauvin was a drain pour, absolutely no Nelson flavor at all, very hard pellets 2020 harvest

 

[Frieds]

Not so much brewing related, but I’m drinking this Other Half x Fidens collab right now and it is unreal. This is the benchmark for me. A completely perfect beer from start to finish.

 

[beervoid]

Not so much brewing related, but I’m drinking this Other Half x Fidens collab right now and it is unreal. This is the benchmark for me. A completely perfect beer from start to finish.

That looks super murky, isnt it yeasty? Or is that just the photo

 

[Dgallo]

That looks super murky, isnt it yeasty? Or is that just the photo

Steve uses around 40-50% oats in his grain bills and I’m pretty sure OH used his grain bill for it, so it’s certainly murky but not yeasty. The fiden’s version was the best beer I’ve had in a long time.

 

[beervoid]

Steve uses around 40-50% oats in his grain bills and I’m pretty sure OH used his grain bill for it, so it’s certainly murky but not yeasty. The fiden’s version was the best beer I’ve had in a long time. View attachment 732638

Ok.
Other Half beers can also be crazy murky, but yeah seem to taste fine.

 

[Frieds]

That looks super murky, isnt it yeasty? Or is that just the photo

Not the best lighting in my kitchen for beertography.

 

[Frieds]

Steve uses around 40-50% oats in his grain bills and I’m pretty sure OH used his grain bill for it, so it’s certainly murky but not yeasty. The fiden’s version was the best beer I’ve had in a long time. View attachment 732638

I’m jealous. The Untappd rating on the beer is crazy.

 

[braindead]

FV2 has now been tapped, as a recap it was hopped hotside with cascade and Columbus LUPOMAX and then dryhopped with Bru1 LUPOMAX & T90, Vic secret, and Citra LUPOMAX(decided to deviate from the original plan of Sabro)This beer Is special. Pineapple and tropical fruit with bright Citra character and an over all true hop flavor profile. It truly taste like a monkish beer which makes me happy. Definitely one of the hop combos I highly suggest you try. On top of that, try spelt malt at 20-25% and no other body building grains. It really seems to do wonders for the mouthfeel View attachment 732596

Looks awesome the pal. Has that milky looking Monkish style that ive been scratching my head how they do it.

 

[couchsending]

Looks awesome the pal. Has that milky looking Monkish style that ive been scratching my head how they do it.

3-4oz per gallon of Dry Hop with high polyphenol hops is how you get that Monkish look...

 

[secretlevel]

Neither did I the one lot I used for homebrews.
I'm getting very weary brewing with NZ or AU hops lately, they really need to up their game in terms of processing hops.
Last batch of Nelson Sauvin was a drain pour, absolutely no Nelson flavor at all, very hard pellets 2020 harvest

Was this from YVH?

 

[Dgallo]

Looks awesome the pal. Has that milky looking Monkish style that ive been scratching my head how they do it.

High polyphenol content. This can be achieved by higher dryhop rates, specific hops higher in polyphenols, and/or dryhoping with agitation. The later is what I did for both beers from this batch and for this specific beer the higher polyphenol amount in Vic secret definitely made this one look the way it did verse the other beer. Both beers were dryhoped at a rate of 1.8 oz per gallon but could technically be seen at 2oz/gallon for the enigma, mosaic, Nelson and 2.25 oz/gallon if you want to take the use of the t45 concentration in to account and not by actual weight.

 

[Dgallo]

Curious on the water profile. Ive been running with 175:110 for Cl:SO4 which is actually close to your ratio but your values are certainly more elevated. You think you are getting the softness you want with these values? Never gone above 200 Cl myself. Beer looks great BTW.

My typical water profile is similar to yours but I upped it this time to see if it changed anything body wise. It’s honestly hard for me to say for confidence that it made any true impact because it was also my first time using spelt as well but over all the beers are full and complete pillow out mid pallet

 

[aaronm13]

FV2 has now been tapped, as a recap it was hopped hotside with cascade and Columbus LUPOMAX and then dryhopped with Bru1 LUPOMAX & T90, Vic secret, and Citra LUPOMAX(decided to deviate from the original plan of Sabro)This beer Is special. Pineapple and tropical fruit with bright Citra character and an over all true hop flavor profile. It truly taste like a monkish beer which makes me happy. Definitely one of the hop combos I highly suggest you try. On top of that, try spelt malt at 20-25% and no other body building grains. It really seems to do wonders for the mouthfeel View attachment 732596

Awesome looking again. Would you mind posting the exact hop bill amounts for both hotside and cold side. Could be a less expensive brew with the Cascade and Columbus.

 

[Dgallo]

Awesome looking again. Would you mind posting the exact hop bill amounts for both hotside and cold side. Could be a less expensive brew with the Cascade and Columbus.

It was a double batch hotside
- Bittered to 30 ibus with Columbus t90 @ 60 & 10. I think it totaled 1 oz at 60 and 2 oz at 10


Whirlpool
4 oz Cascade LUPOMAX
4 oz Columbus LUPOMAX @ 160*f for 30

Dryhop FV1
5 oz of enigma
2.5 oz of mosaic LUPOMAX
2.5 oz of Nelson.

Dryhop FV2
2 oz Bru1 LUPOMAX
3 oz Bru1 t90
2.5 oz Vic Secret
2.5 oz Citra LUPOMAX

 

[aaronm13]

It was a double batch hotside
- Bittered to 30 ibus with Columbus t90 @ 60 & 10. I think it totaled 1 oz at 60 and 2 oz at 10


Whirlpool
4 oz Cascade LUPOMAX
4 oz Columbus LUPOMAX @ 160*f for 30

Dryhop FV1
5 oz of enigma
2.5 oz of mosaic LUPOMAX
2.5 oz of Nelson.

Dryhop FV2
2 oz Bru1 LUPOMAX
3 oz Bru1 t90
2.5 oz Vic Secret
2.5 oz Citra LUPOMAX

Thanks man. So for a standard batch of 5g just half the hot side amounts?

 

[Dgallo]

Thanks man. So for a standard batch of 5g just half the hot side amounts?

Give or take based on gravity. This is the most LUPOMAX I’ve used so far

 

[aaronm13]

Give or take based on gravity. This is the most LUPOMAX I’ve used so far

Excellent, thanks for that. It's going on the list just need to get the hops and Spelt for it. Have the Citra Lupomax but need to get the rest.

 

[Noob_Brewer]

So this is a force carbed sample from leftovers after kegging today. Not great lighting on pics but this is pretty nice.

Grain Bill: 70% 2 row, 11% spelt, 11% malted oats, 5% CaraFoam, 3% Honey Malt
Hops: Citra (Citra LUPOMAX for DH), Riwaka, Galaxy
Yeast: S33, S05 in a ~80%/20% ratio, I pitched a full packet of S33 and added 3 grams of S05 to help with attenuation considering many here have posted about s33 sucking in the attenuation dept.

Needless to say - the mouthfeel is fantastic! medium to full body and very soft. The hop combo is great and zero hop burn...zero! the galaxy is great! My only complaint is that the attenuation still sucked lol. OG was 1.073 and FG was 1.020. So ~71% AA. Not sure if it simply under attenuated OR I simply under pitched too much as well. @HopsAreGood any tips on how much dry yeast to pitch given my OG that would be appreciated since I know you been doing lots of dry yeast blending. This is one of the things that drives me batty regarding dry yeast: having a better idea on cell counts. Tried to generate some hop creep but no dice lol. So for me its a little too sweet.

So next time, I'll bring some dextrose to the table as well I think. Again - the grain bill is great and the hop combo is great. Yeast esters are also very good. Just wish it was a little lower on final gravity and a little drier.

 

[beervoid]

Was this from YVH?

No ordered from Beerco Australia

 

[ThatVideoKid]

So this is a force carbed sample from leftovers after kegging today. Not great lighting on pics but this is pretty nice.

Grain Bill: 70% 2 row, 11% spelt, 11% malted oats, 5% CaraFoam, 3% Honey Malt
Hops: Citra (Citra LUPOMAX for DH), Riwaka, Galaxy
Yeast: S33, S05 in a ~80%/20% ratio, I pitched a full packet of S33 and added 3 grams of S05 to help with attenuation considering many here have posted about s33 sucking in the attenuation dept.

Needless to say - the mouthfeel is fantastic! medium to full body and very soft. The hop combo is great and zero hop burn...zero! the galaxy is great! My only complaint is that the attenuation still sucked lol. OG was 1.073 and FG was 1.020. So ~71% AA. Not sure if it simply under attenuated OR I simply under pitched too much as well. @HopsAreGood any tips on how much dry yeast to pitch given my OG that would be appreciated since I know you been doing lots of dry yeast blending. This is one of the things that drives me batty regarding dry yeast: having a better idea on cell counts. Tried to generate some hop creep but no dice lol. So for me its a little too sweet.

So next time, I'll bring some dextrose to the table as well I think. Again - the grain bill is great and the hop combo is great. Yeast esters are also very good. Just wish it was a little lower on final gravity and a little drier.

View attachment 732721View attachment 732722

Lupomax is unlikely to cause hop creep (the enzyme isnt in the lupulin) so that may have been the issue if hop creep was your goal.

 

[ThatVideoKid]

Welp it looks like my haze wasn’t very stable. Looked great after sitting on the keg hop for a couple days, but it’s since dropped to a more normal haze. Still tastes pretty good though, but less assertive for sure.

I think I may have just gone too high in protein. 50% pils, 35% wheat, 15% oats.

 

[secretlevel]

Welp it looks like my haze wasn’t very stable. Looked great after sitting on the keg hop for a couple days, but it’s since dropped to a more normal haze. Still tastes pretty good though, but less assertive for sure.

View attachment 732736
I think I may have just gone too high in protein. 50% pils, 35% wheat, 15% oats.

It doesn't look bad by any means. In my experience, LA3 leaves things much more opaque than Conan. I haven't experimented with too many other yeasts, but it seems that there's tons of yeast that stays in suspension in the LA3 brews, thus the look.

Another factor is dry hopping early. 500% if you dry hop early on in fermentation, then your beer will be clearer than a later hop.