New England IPA "Northeast" style IPA

[secretlevel]

Looks wonderful and the hop combo sounds dynamite. Did you manipulate PH after mash to reach that 4.8? I take my PH readings 10 min after mash has started, when measuring OG and when I take the samples during the fermentation. I haven't paid any attention for whirlpool PH

Thank you! It's nothing to do with whirlpool specifically, I'm just adding the lactic acid in WP to sterilize and so that the final product is lower in pH, as hops raise the pH.

The hop combo was very interesting, surprisingly orangey and not as piney as I thought, especially using two hops that are known to contribute pine. Oh well, not all lots are the same.

I'm sorry, I totally forgot to answer to your post. I also overbuild my starters and try to pitch more than 0.75 according to the Brewers Friend estimates.

I have landed at 1.015 with other common NEIPA yeasts (London Fog, Imperial Juice etc.) and the final product has not been so sweet. So I think you are correct with the fruitiness of Cosmic Punch. At least for me the fruitiness is too sweet. So I decided to try and mash really low for this style and so far I like the result. Mashed at 64C (147F), aimed OG little bit lower (1.062). The beer finished at 1.008 and it tastes perfect for me. The attenuation was also super high, 86.5%. Usually with other yeasts I have used for this style, it would be too dry. But I have to say this might be my sweet spot for Cosmic Punch. The beer is still young, conditioned only for 7 days but it's promising. Much better than 1.015 I usually get out of Cosmic

+1 for adding some IBUs. I always add about 30-40 IBUs in late boil to help add complexity and balance the 1.018-1.020 FG.

 

[aaronm13]

My Chinook IPA has been drinking nicely, the bitterness is present, but smooth and not overbearing. I think the whirlpool pH drop to 4.8 has had a really positive impact on depth of flavors and aroma though, I'll definitely be doing that again.

Aroma: apricot, orange julius.
Flavor: dank pine, bitter orange rind and sweet navel oranges.

The Chinook has a pleasant hot-side impact, but I don't know if I'm happy with it in the dry hop. The character just isn't as explosive as the banger hops that I'd usually use.

75% 2-row
15% Flaked Oats
10% White Wheat

Mash
1oz Cascade
1oz Saaz

Boil
1oz Chinook @ 15 min
1oz Simcoe @ 10 min

Drop pH down to 4.8,
Whirlpool @ 170F
3oz Chinook
2oz Simcoe

Dry Hop
4oz Chinook
4oz Simcoe
2oz Citra

OG: 1.072
FG: 1.018
Yeast: Cosmic punch

Was actually listening to an old CB&B podcast today with the head brewer from New Anthem and he said their beers got better and hazy stability improved when the got down to the high 4s- low 5s for boil and whirlpool ph. Do you add your acid at flameout before adding the whirlpool addition? Your beer looks great by the way.

 

[secretlevel]

Was actually listening to an old CB&B podcast today with the head brewer from New Anthem and he said their beers got better and hazy stability improved when the got down to the high 4s- low 5s for boil and whirlpool ph. Do you add your acid at flameout before adding the whirlpool addition? Your beer looks great by the way.

I might have heard that there too! Mostly this is advice I got talking to a couple of local brewers that make great NEIPA's so I wanted to give it a try.
I added lactic acid after the whirlpool addition. I might try adding it before WP next time to see if that makes any difference.

 

[bailey mountain brewer]

Interesting, I haven't checked ph post mash or made any adjustments post mash. I may consider this for my next neipa, just curious what ph levels you are seeing post boil and how did you calculate the necessary amount of acid to drop where you needed? Or did you just add some and check ph, and so on. I currently use 85% phosphoric acid in my water to drop alkalinity which gets me around 5.2 to 5.4 in the mash. It doesnt take much with that strength so I may need to get some weaker lactic acid to make kettle adjustments.

 

[aaronm13]

I might have heard that there too! Mostly this is advice I got talking to a couple of local brewers that make great NEIPA's so I wanted to give it a try.
I added lactic acid after the whirlpool addition. I might try adding it before WP next time to see if that makes any difference.

Really interested by it too so will give it a shot next time. I never think to check my ph after the mash is finished.

 

[RCope]

I've been monitoring pH in my IPAs for about 10 batches now. My mash pH's have been around 5.4, despite Brewer's Friend estimating 5.3 (I use acidulated malt to get to that point for hoppy beers). My 10 min boil samples have been b/w 5.2 and 5.35. I use the Milwaukee MW102 ...easy to use and accurate. Using @couchsending advice, I adjust with lactic acid to about 5.1 before adding my late hop additions and whirlpool hops. My requirement is 1 ml of LA (88%) for each .05 change in pH. Others use 1 ml per .1 change, but trial and error required adjustment. I have about 7 gallons at that point in the boil.

I think my hop expression has improved, but honestly, it's hard to tell with just 10 batches (not counting stouts). Just another data point...

 

[aaronm13]

Planning my next recipe as I got my hands on Omega DIPA yeast. So aiming for a DIPA with an OG of around 1.078. For this brew I want to use the Nectaron I have as the star of the show, only problem is, I've only got 7oz of it.

So looking for combinations to pair it with. I have 7oz of Nelson left and going by previous post here these two hops work well together. What whirlpool and dry hop ratio should I go with as I've never used Nectaron before, would a 50/50 hot and cold side work to make the Nectaron stand out? Going 2oz each in the whirlpool and 5oz each in dry hop is probably the only way I can make these too work. Any other suggestions for pairings would be great. I have a lot of Citra but done Citra and Nelson so much lately I want to get away from it. I also have 8oz of Riwaka, but again never used this before so would prefer not to use two new hops in a brew.

 

[R.A.I.D]

Planning my next recipe as I got my hands on Omega DIPA yeast. So aiming for a DIPA with an OG of around 1.078. For this brew I want to use the Nectaron I have as the star of the show, only problem is, I've only got 7oz of it.

So looking for combinations to pair it with. I have 7oz of Nelson left and going by previous post here these two hops work well together. What whirlpool and dry hop ratio should I go with as I've never used Nectaron before, would a 50/50 hot and cold side work to make the Nectaron stand out? Going 2oz each in the whirlpool and 5oz each in dry hop is probably the only way I can make these too work. Any other suggestions for pairings would be great. I have a lot of Citra but done Citra and Nelson so much lately I want to get away from it. I also have 8oz of Riwaka, but again never used this before so would prefer not to use two new hops in a brew.

I would save Nectaron for the dry hop, to get the full quality of the hop. I think a pairing with Citra would make it stand out. Dry hop: Nectaron, Citra. 2:1

 

[DrGMG]

I love Talus, in small quantities though, it'll overpower anything.

 

[aaronm13]

I would save Nectaron for the dry hop, to get the full quality of the hop. I think a pairing with Citra would make it stand out. Dry hop: Nectaron, Citra. 2:1

Citra could work alright. At least I'll exactly know what Nectaron brings. I could do a whirlpool of say 4-5oz of Citra and a dry hop of 7oz Nectaron and 3.5-4oz of Citra. Think it's all lupomax Citra I've left so could probably dial it back a bit.

 

[beervoid]

Citra could work alright. At least I'll exactly know what Nectaron brings. I could do a whirlpool of say 4-5oz of Citra and a dry hop of 7oz Nectaron and 3.5-4oz of Citra. Think it's all lupomax Citra I've left so could probably dial it back a bit.

+1 for Citra, even though its pungent it seems to be very compatible with most hops and never really overtakes the whole beer.

 

[Passa194]

I can’t believe I read that as Sabro the other night. My bad man lol.

What water profile do you shoot for with this style?

 

[Shenanigans]

It's been a few pages back since it was discussed but I want to jump on the malted spelt train for my next NEIPA.
I bought a 25kg sack a few weeks ago because I was too mean to pay the kilo price.
Buying bulk worked out 2.5 times cheaper per kilo.

Anyway looking back at posts from last year the malt bill people were using with lots of spelt was something like this:

63 % - 2row
25 % - Spelt malt
12 % - Malted Oats

Would that still be considered a good place to start or have any of you tried adding a bit of crystal malt or flaked oats instead of malted oats and liked that better?

I don't have 2 row here so would use some Lager Malt, Pilsner, Maris Otter or some kind of mix of them.

Thanks.

 

[secretlevel]

It's been a few pages back since it was discussed but I want to jump on the malted spelt train for my next NEIPA.
I bought a 25kg sack a few weeks ago because I was too mean to pay the kilo price.
Buying bulk worked out 2.5 times cheaper per kilo.

Anyway looking back at posts from last year the malt bill people were using with lots of spelt was something like this:

63 % - 2row
25 % - Spelt malt
12 % - Malted Oats

Would that still be considered a good place to start or have any of you tried adding a bit of crystal malt or flaked oats instead of malted oats and liked that better?

I don't have 2 row here so would use some Lager Malt, Pilsner, Maris Otter or some kind of mix of them.

Thanks.

You don't want to use any Crystal malts for this style, bud. The color of any more than 1-2% of crystal malt will make it look oxidized. Your malt bill looks great! Totally go for it.

 

[Shenanigans]

You don't want to use any Crystal malts for this style, bud. The color of any more than 1-2% of crystal malt will make it look oxidized. Your malt bill looks great! Totally go for it.

OK I'll give it a shot
I just need to decide on which hops.
I was going to brew this next

Juicy Fruit IPA Recipe | Craft Beer & Brewing (beerandbrewing.com)

It's probably a bit outdated as it's from 2017 so I will change the malt bill to what I posted in my previous post and reduce or remove the 60 min hop addition.

I found the recipe when looking for something to use up some Lemon Drop and Pacifica I have here.
I haven't used either of them yet but hopefully they go well with Centennial and Mandarina.

 

[HopsAreGood]

You don't want to use any Crystal malts for this style, bud. The color of any more than 1-2% of crystal malt will make it look oxidized. Your malt bill looks great! Totally go for it.

Trillium uses some light crystal in tons of their beers. So does Kane (which is local to me) but is also a very big successful brewery.


You absolutely don’t need to use light crystal, but I wouldn’t go as far as saying you shouldn’t. It can definitely add something to a beer that is brewed without any. I’ve made a lot of beers with approximately 3 to 4% Crystal and they work really well.

 

[Dgallo]

It's been a few pages back since it was discussed but I want to jump on the malted spelt train for my next NEIPA.
I bought a 25kg sack a few weeks ago because I was too mean to pay the kilo price.
Buying bulk worked out 2.5 times cheaper per kilo.

Anyway looking back at posts from last year the malt bill people were using with lots of spelt was something like this:

63 % - 2row
25 % - Spelt malt
12 % - Malted Oats

Would that still be considered a good place to start or have any of you tried adding a bit of crystal malt or flaked oats instead of malted oats and liked that better?

I don't have 2 row here so would use some Lager Malt, Pilsner, Maris Otter or some kind of mix of them.

Thanks.

I’d say if you use c10-c20 in 5% or less your fine. I personally enjoy honey malt which is around 25L at 2-3% for color and some perceived sweetness since I target fg’s 1.014-1.016.

 

[bailey mountain brewer]

I did a couple batches without honey malt to see what it changed and have gone back to using it for the same reason.

 

[Dog House Brew]

My additions are either Honey or Simpson’s GNO, but never both. I personally never use crystal in this style. Just a personal preference. I ordered 20# of spelt after reading here. Look forward to using it.

 

[BoilerInSoCal]

I routinely bounce between 15L and honey malt....basically whatever I have on hand. I use 2% for both.

I tapped my first spelt-containing batch about two weeks ago. I am definitely a convert!! (I used 20% spelt, 2% 15L, and pilsner). It has the soft mouth feel I've been going for, but could never quite get with white wheat and flaked oats. I think I'll add 10-12% of malted oats to go along with the spelt in my next batch to see what that adds.

The batch above was Strata heavy, with a touch of Citra. Yum!

 

[HopsAreGood]

My additions are either Honey or Simpson’s GNO, but never both. I personally never use crystal in this style. Just a personal preference. I ordered 20# of spelt after reading here. Look forward to using it.

Technically you are using crystal…as GNO are essentially crystal oats, and honey malt is also crystal. I’ve used all of them and prefer 3-4% c-10 or c-15. It has very little if any contribution on the color, and just adds a little something to the beer that seems lacking when it’s not there.

This is extremely typical of many trillium beers:

 

[Dog House Brew]

My next batch will have Barke Pils, spelt, malted oats, and GNO.

 

[Dog House Brew]

Technically you are using crystal…as GNO are essentially crystal oats, and honey malt is also crystal. I’ve used all of them and prefer 3-4% c-10 or c-15. It has very little if any contribution on the color, and just adds a little something to the beer that seems lacking when it’s not there.

This is extremely typical of many trillium

I get that, technically yes, same contribution no.

 

[wepeeler]

60% Rahr 2 Row
13.3% Oat Malt
13.3% Mecca Shaniko wheat
6.7% Carafoam
6.7% Flaked oats

Citra Mosaic Idaho gem 1:1:1
2:1 Cl:SO4 200/100

1.062 OG 1.012 FG
London Fog

Lasted 3 weeks in keg. 1 for carb and then I crushed it. It was absolutely fantastic. Didn't mean to drink it that fast, but oh well. It was a deep orange color, but fresh hop aroma from start to finish.

Currently fermenting an "all Mecca Grade" neipa.
11# Lamonta
3# Shaniko Wheat
1# Carapils
1.064 OG 1.013 FG
All Citra
Coastal Haze

Looked even more orange in the kettle. Mecca 2 Row is about 1 SRM darker than Rahr 2 Row, fwiw.

 

[beervoid]

honey malt is also crystal.

I think honey malt is a melanoidin malt.

 

[wepeeler]

I think honey malt is a melanoidin malt.

https://gambrinusmalting.com/gambrinus-honey-malt

Might need to try it in my Altbier!

 

[HopsAreGood]

I think honey malt is a melanoidin malt.

You could be right. I’ve always just thought of it as crystal…perhaps incorrectly.

 

[HopsAreGood]

I certainly find it interesting, so please keep me posted

So this experiment is underway. I brewed up a pretty straightforward beer with 85% 2-row and 15% white wheat. 2 ounces of citra at 10 and then 4 ounces of citra in a 170 whirlpool.

I warmed up the 60 mL syringe of the citra extract in a hot water bath for about five minutes, and then mixed it with 60 mL of Everclear. I whisked it together for a few minutes and it became 100% liquid. I then put the liquid in the bottom of the keg, and will be running the fermentation CO2 through the keg to purge it. Once fermentation is done I’ll transfer the beer directly on top of it. The 60ml syringe is supposed to be equivalent to about 1 pound of hops.

I’m a little nervous because once I mixed it together, it just smelled of straight booze and not so much hoppy. Hopefully the oils and aroma will come through into the finished product.

I’m using white labs opshaug Which is a very clean yeast. It’s not that far off from Chico. I’ve brewed a number of beers with it before and it really lets hops come through.

We’ll see how it goes. I hope to transfer the beer in the next 4 to 5 days as this yeast works pretty quickly.

To clarify…this is what I’m doing:

https://masshops.com/products/citra-10ml-9
https://masshops.com/blogs/q-a/dry-hopping

 

[Frieds]

Just Unreal. I brewed this beer for a competition that ended up getting cancelled due to Covid.

Have never hopped a beer this heavily before and the flavour that punches through is huge. The mouthfeel is good, if not great, but it’s still not at that level of the really elite hazy beers that I’ve had the privilege of trying.

This is truly the first time that I’ve brewed a beer and felt that it stacks up with some of the best breweries (even if it is Citra/Galaxy/I7)

I’m really proud of this and I really appreciate the experience and expertise everyone here shares.

 

[jordanfrenzy]

It's been a long time since I brewed one of the original recipes in this thread. You guys have been busy.

I'm looking to brew something hazy and hoppy soon. I'm going to do a 2 Row/Spelt/Crystal 10 grain bill as I've seen a lot of people in here do now.

I want to try out the Cosmic Punch yeast.

I've got 8oz of 2021 Nelson Sauvin and 8 oz of 2021 Idaho 7 from HopsDirect. I've got a little bit of Saaz and Pacifica that I was going to throw into the mash to let the Cosmic Punch do its thing.

My main questions are:

Should I supplement Idaho/Nelson with a third hop variety in the boil and dry hop? I've got to order grain and yeast so I could throw in some Cryo pellets, or do you think this duo would work?

What kind of hop schedule and volume are people generally using these days?