New England IPA "Northeast" style IPA

[Noob_Brewer]

Attenuation was pretty terrible on this one, 1.080-1.023 that's 69.6%. London Fog always finishes around 1.019/20 when I mash at 66C/151C. This was a new pack I used so maybe it was that but this was my first time doing a step mash on a NEIPA. I did 50 minutes at 64C/147F, 40 minutes at 72C/161.6F and a mash out at 75C/167. Think the second step was too high but don't really know.

What percentage Spelt and Malted oats have you settled on? and do you think both work better than spelt on it's own?

For now, Ive been going with ~66% 2row, ~17.5% spelt, ~11.5% malted oats, and 5% carafoam. I really like this combo with favoring spelt over oats. Its still light and fluffy for sure. IMO large quantities of white wheat and/or flaked oats are fine but definitely end up a little "heavier" and "chewier" in the end. Ive used these percentages for the last three NEIPAs with varying yeasts and OGs ranging from 1.070-1.075, regardless of the FG (typically 1.012-1.016) the grain bill is great.

Spelt on its own which Ive done is very nice but I do like the contribution of malted oats (which also helps aid the spelt with the shaving cream type foam) overall. I got away from malted oats for a little while because in larger quantities I was noticing more hop burn (not much though but present) regardless of DHing cool. So at about 10-11% malted oats, I think it works very well.



Cheers!

 

[aaronm13]

For now, Ive been going with ~66% 2row, ~17.5% spelt, ~11.5% malted oats, and 5% carafoam. I really like this combo with favoring spelt over oats. Its still light and fluffy for sure. IMO large quantities of white wheat and/or flaked oats are fine but definitely end up a little "heavier" and "chewier" in the end. Ive used these percentages for the last three NEIPAs with varying yeasts and OGs ranging from 1.070-1.075, regardless of the FG (typically 1.012-1.016) the grain bill is great.

Spelt on its own which Ive done is very nice but I do like the contribution of malted oats (which also helps aid the spelt with the shaving cream type foam) overall. I got away from malted oats for a little while because in larger quantities I was noticing more hop burn (not much though but present) regardless of DHing cool. So at about 10-11% malted oats, I think it works very well.



Cheers!

Those amounts are pretty much what I was thinking myself. Will give them a shot next time. My club has a German competition coming up so will be doing a Hefe and Weizenbock for it so probably wont get to try it out for a good few weeks. Still have 7oz of Nectaron that I'm dying to try out.

 

[Tyler B]

Those hops are so good, the beer is gonna be great no matter how you use them. 4-6oz hot side and 6-10oz cold side after dropping yeast - any way you do it can be great. Equal parts would be great, less on the galaxy hot side would be my thinking.

Thanks for the feedback! I'll let you know what I settle on.

 

[beervoid]

Might be of interest to those with ASBC access, the effect of hop creep on beer flavour (or hop α/β-amylases on esters, higher alcohols, and aldehydes to be more precise)

https://www.tandfonline.com/doi/full/10.1080/03610470.2021.1937453

Did you or anyone here read this piece? Curious to know if they found big differences or not.

 

[Tyler B]

How does this sound for my hop schedule?

14 oz total (5 oz in whirlpool, 9 oz dry hops)

Both whirlpool and dry hop addition in a 3:2:1 ratio of Nelson Sauvin:Moutere:Galaxy

So that would be something like this.
Whirlpool:
2.5 oz Nelson Sauvin
1.7 oz Moutere
0.8 oz Galaxy

Dry hops:
4.5 oz Nelson Sauvin
3.0 oz Moutere
1.5 oz Galaxy

I'm just kind of guessing here hoping that the NZ hops will shine through. I planned on using less Moutere because it is a high alpha acid hop.i could be completely wrong though.

Thoughts and critiques much appreciated.

 

[Tyler B]

Did you or anyone here read this piece? Curious to know if they found big differences or not.

I just read the abstract and was reminded that I need to aim just a touch high on my final gravity to accommodate for a little hop creep. Something I have experienced a bit of. Thanks for the reminder!

 

[beervoid]

I just read the abstract and was reminded that I need to aim just a touch high on my final gravity to accommodate for a little hop creep. Something I have experienced a bit of. Thanks for the reminder!

I got a whole 6 points off due to creep.

 

[Shenanigans]

I got a whole 6 points off due to creep.

 

[R.A.I.D]

I got a whole 6 points off due to creep.

What yeast? And what dry hop temperature?

 

[eugles]

Trying to nail down a last minute brew session tomorrow...hobbled together something based on recipes I've scoured here for last few months. Want something fruity with a danky side too. Going to try Cosmic Punch with the following hop bill. Would love some feedback!

3oz Cascade @ Mash ~ 11 ibu
.25oz CTZ @ 60 ~ 10 ibu
.5oz CTZ @ 10 ~ 9 ibu

2oz Idaho 7 WP @ 170
2oz CTZ WP @ 170

5oz Strata @ DH
3oz Citra Lupomax @ DH

 

[wepeeler]

Just finished up brewing an all Citra split batch trying out White Labs London Fog and Coastal Haze for the first time.

OG 1.072.
Mashed 152.
63% Rahr 2 Row
18.9% Rahr White Wheat
12.5% Oat Malt
2.4% Acidulated Malt
3.2% Carafoam

24 ibu Citra @10
38 ibu WP @175
DH = 7.4oz Lupomax Citra + 2oz T90 Citra = way too many hops...Just sayin...

I'll try to remember to post an update. Very interested in these yeasts. Sick of 1318. Still getting good results with Imperial DH A24, but need to branch out. Had great luck with White Labs recently

 

[Noob_Brewer]

Just finished up brewing an all Citra split batch trying out White Labs London Fog and Coastal Haze for the first time.

OG 1.072.
Mashed 152.
63% Rahr 2 Row
18.9% Rahr White Wheat
12.5% Oat Malt
2.4% Acidulated Malt
3.2% Carafoam

24 ibu Citra @10
38 ibu WP @175
DH = 7.4oz Lupomax Citra + 2oz T90 Citra = way too many hops...Just sayin...

I'll try to remember to post an update. Very interested in these yeasts. Sick of 1318. Still getting good results with Imperial DH A24, but need to branch out. Had great luck with White Labs recently

never used either of these yeasts. Do you know what yeasts make up the blend for coastal haze? couldn't seem to find it other than WL stating its a blend of their favorite NE-style yeasts

 

[beervoid]

What yeast? And what dry hop temperature?

La3 dry hop at day 3, 21c and again after fermemtation. The other beer got dh after ferment and ended up 6 points higher.

 

[wepeeler]

never used either of these yeasts. Do you know what yeasts make up the blend for coastal haze? couldn't seem to find it other than WL stating its a blend of their favorite NE-style yeasts

Same. They say a blend, but don't give much detail.

 

[Northern_Brewer]

never used either of these yeasts. Do you know what yeasts make up the blend for coastal haze? couldn't seem to find it other than WL stating its a blend of their favorite NE-style yeasts

I've always assumed it's a mix of WLP066 London Fog, WLP095 Burlington and WLP644 Sacc Trois - it's STA1 positive, so must have something like 644 in it, and the pineapple would fit.

I see they're now also offering WLP091 Best Coast Hazy Ale Yeast Blend which is STA1 negative - maybe the same blend without the 644? Currently available in homebrew size from Yeastman, so may be worth asking your White Lab supplier about it?

 

[Northern_Brewer]

Good Pilsner malt, mashed the right way will add much more complexity than just standard American 2 row. I find most British malt flavors to clash with modern hop varieties personally.

I wasn't denying your experience, just commenting from a different perspective - we don't have US 2-row available (at least not at homebrew level) so standard pilsner is our malt of least complexity (not true of the fancy ones like Hana obviously - find Crisp Hana if you can and make lager with it, it's great). And we tend to be operating a lower gravities, where the balance is different.

 

[tracer bullet]

Looking for some other beer related stuff, I came across a Yakima Chief video about "survivable compounds". I've viewed this thread on and off for a while now and hadn't seen it mentioned, so hopefully it isn't old news. Thought it might pertain here. I watched it a bit and just don't have the time to absorb it. Still just following trusted recipes.

 

[R.A.I.D]

La3 dry hop at day 3, 21c and again after fermemtation. The other beer got dh after ferment and ended up 6 points higher.

6 oc points sound like a lot. By adding DH on day 3 it sounds like you avoid hop creep on your "after ferm" additions. By taking the hit up front. Are they equally intensive in hop flavor?

If you want to avoid hop creep you should keep your beer below the temperature where your yeast is active after you add your DH. It is a lot easier for a homebrewer than for commercial.

Disclaimer: I don't live in the area from NY to ME. So don't take my NEIPA advices.

 

[Jimmy_Hops]

It’s crazy what fermentation and dry hopping due to the color of wort. The first image is pre-fermentation and I was really worried I made an ugly NEIPA! But it changed a bit during fermentation, middle picture, and is now looking beautiful post fermentation/dry hop, far right. Beer is weird! These are all pictures from the fv and in the same lighting btw.

 

[wepeeler]

Just finished up brewing an all Citra split batch trying out White Labs London Fog and Coastal Haze for the first time.

OG 1.072.
Mashed 152.
63% Rahr 2 Row
18.9% Rahr White Wheat
12.5% Oat Malt
2.4% Acidulated Malt
3.2% Carafoam

24 ibu Citra @10
38 ibu WP @175
DH = 7.4oz Lupomax Citra + 2oz T90 Citra = way too many hops...Just sayin...

I'll try to remember to post an update. Very interested in these yeasts. Sick of 1318. Still getting good results with Imperial DH A24, but need to branch out. Had great luck with White Labs recently

Best smelling fermentation to date! My basement smells like a tropical citrus paradise.

 

[Noob_Brewer]

Best smelling fermentation to date! My basement smells like a tropical citrus paradise.

Lol, you mean you don't have separate fermentation rooms for each of these? Which one smells better? I always think to myself, wow this smells great! which transitions to me questioning whether all the aromas are being blown off and not left in the beer or not lol.

 

[wepeeler]

Lol, you mean you don't have separate fermentation rooms for each of these? Which one smells better? I always think to myself, wow this smells great! which transitions to me questioning whether all the aromas are being blown off and not left in the beer or not lol.

That's what I'm saying! If this aroma was in the glass, I'd be in heaven <3

Coastal Haze smells more complex. Tons of fresh fruit. London Fog smells drier, if that makes sense? Like it's going to finish lower. Both smell GREAT. Actually, as about as good as any neipa I've made so far. Been digging White Labs yeast lately and never made a hazy with them. So here we go! Initial thoughts are triple thumbs up!

 

[beervoid]

6 oc points sound like a lot. By adding DH on day 3 it sounds like you avoid hop creep on your "after ferm" additions. By taking the hit up front. Are they equally intensive in hop flavor?

If you want to avoid hop creep you should keep your beer below the temperature where your yeast is active after you add your DH. It is a lot easier for a homebrewer than for commercial.

Disclaimer: I don't live in the area from NY to ME. So don't take my NEIPA advices.

When I do after ferment addition its below ferm temps yes.
I think the day 3 hop had a little bit different nose, maybe a bit softer fruity? But overall the beers where very similar. The higher OG one being a bit sweeter.

 

[aaronm13]

That's what I'm saying! If this aroma was in the glass, I'd be in heaven <3

Coastal Haze smells more complex. Tons of fresh fruit. London Fog smells drier, if that makes sense? Like it's going to finish lower. Both smell GREAT. Actually, as about as good as any neipa I've made so far. Been digging White Labs yeast lately and never made a hazy with them. So here we go! Initial thoughts are triple thumbs up!

London Fog is a great strain. Always have my best results using it but need to mash low to get it to fully finish out.

 

[wepeeler]

"You definitely don't need a blowoff tube..."

Coastal Haze in the middle. London Fog on the right...

 

[Noob_Brewer]

Lol not even yoda could hold it back! Ever since I’ve gone to great pains to keep as much trub out of fermenter as I can, my fermentation’s have been much more vigorous and I now start em all with blow off unless using S-05.

 

[wepeeler]

"You definitely don't need a blowoff tube..."

Coastal Haze in the middle. London Fog on the right...View attachment 742154View attachment 742155View attachment 742156

Mashed at 152 and both yeasts (White Labs Coastal Haze and London Fog) are down to 1.015 and still chugging. Switched from a blow off tube to S Locks are both are going bananas.

 

[ihavenonickname]

Has anyone tried using fresh wet hops for this style? I think it could work for a big whirlpool addition.
Welp, I’m about to find out! 2 pounds of chinook (fresh picked this AM) went in the whirlpool this morning. It had a really nice but subtle sweet grapefruit aroma. Still deciding what to dry hop it with, thinking citra and 586, haven’t used a lot of chinook before

 

[Jimmy_Hops]

Has anyone tried using fresh wet hops for this style? I think it could work for a big whirlpool addition.
Welp, I’m about to find out 2 pounds of chinook (fresh picked this AM) in the whirlpool this morning. It had a really nice but subtle sweet grapefruit aroma. Still deciding what to dry hop it with, thinking citra and 586.View attachment 742376View attachment 742377

I did one last year with 2 pounds of wet cascade in the whirlpool. They were from my second year plant at the time and I didn't really get much from it. I used yeast harvested from a can of IPA from the Veil and I think the yeast took the main stage in the final product. Just a rather bland beer but I think that is because my second year crop didn't have a ton of oils. I plan on doing another one (hopefully this weekend) with my 3rd year Cascade and Nugget but will keep it more on the West Coast style. Let us know how yours turns out!

 

[Tyler B]

Any thoughts on using Bob's Red Mill 5 Grain Hot Cereal?

https://www.bobsredmill.com/5-grain-rolled-cereal.html
It is, "freshly milled from a blend of premium whole wheat, rye, barley, oats, triticale, and flaxseed meal."

I foud this at the store and thought about throwing a pound or two in my next batch. I can't get any of those grains (besides oats) on their own where I live. Not sure about the flaxseed meal though.

Thoughts or experiences?