New England IPA "Northeast" style IPA

[bailey mountain brewer]

I also wanna send a shout out to this thread and the brewers on it that share so much great knowledge. Yesterday I placed 2nd in my first competition, 130 entries or so, it was put on by "breweries in PA" at Englewood brewing in hummelstown. I didn't get my score sheet yet but according to a guy there I scored 42.5 with my neipa. It was a cool event, we could submit one beer to a panel of judges and the day was set up as a 3 hour brewfest where we got to serve our beers, 35 homebrewers served at the event. I poured my neipa and a pacific summer ale. My beer has improved substantially with the information on this forum and this thread had put my neipa into top tier stuff. Here it is as I sip on one in celebration.

Edit.. now I move on to state finals for best homebrew in PA, in October. Cant wait.
Cheers!

 

[ihavenonickname]

I also wanna send a shout out to this thread and the brewers on it that share so much great knowledge. Yesterday I placed 2nd in my first competition, 130 entries or so, it was put on by "breweries in PA" at Englewood brewing in hummelstown. I didn't get my score sheet yet but according to a guy there I scored 42.5 with my neipa. It was a cool event, we could submit one beer to a panel of judges and the day was set up as a 3 hour brewfest where we got to serve our beers, 35 homebrewers served at the event. I poured my neipa and a pacific summer ale. My beer has improved substantially with the information on this forum and this thread had put my neipa into top tier stuff. Here it is as I sip on one in celebration.
View attachment 774519

Edit.. now I move on to state finals for best homebrew in PA, in October. Cant wait.
Cheers!

That’s fantastic! Looks perfect. Would you mind posting recipe and details? There are so many good ideas and tidbits on here it’s really nice to have one cohesive recipe that is proven to work off of!

Btw I recently got gold for a kolsch(43/50) but to my surprise my hazy scored rather poorly (32/50) though I enjoy it more and have way more experience brewing this style… I still have much to learn, even though I’ve read this whole thread!

 

[Noob_Brewer]

That’s fantastic! Looks perfect. Would you mind posting recipe and details? There are so many good ideas and tidbits on here it’s really nice to have one cohesive recipe that is proven to work off of!

Btw I recently got gold for a kolsch(43/50) but to my surprise my hazy scored rather poorly (32/50) though I enjoy it more and have way more experience brewing this style… I still have much to learn, even though I’ve read this whole thread!

I know that lots around here post in the high 30s-low 40s but I thought that 32 would still be a good score overall. Not sure what your comments were that brought it to a 32 though. I just bottled a couple days ago for my first comp as well so fingers crossed simply for a good/objective review. Not looking for perfection as I know comp scores can be hit or miss. Do you have the scoresheets? What contributed to your 32 score?

 

[Noob_Brewer]

I also wanna send a shout out to this thread and the brewers on it that share so much great knowledge. Yesterday I placed 2nd in my first competition, 130 entries or so, it was put on by "breweries in PA" at Englewood brewing in hummelstown. I didn't get my score sheet yet but according to a guy there I scored 42.5 with my neipa. It was a cool event, we could submit one beer to a panel of judges and the day was set up as a 3 hour brewfest where we got to serve our beers, 35 homebrewers served at the event. I poured my neipa and a pacific summer ale. My beer has improved substantially with the information on this forum and this thread had put my neipa into top tier stuff. Here it is as I sip on one in celebration.
View attachment 774519

Edit.. now I move on to state finals for best homebrew in PA, in October. Cant wait.
Cheers!

Looks great man! What hop combo did you go with?

 

[Dgallo]

to my surprise my hazy scored rather poorly (32/50) though I enjoy it more and have way more experience brewing this style… I still have much to learn, even though I’ve read this whole thread!

Congrats on your kolshe. That’s a solid score, My highest score ever in competition is a 43.

Don’t beat yourself up too much about your hazy. If your brewing them in a similar to the recent info in this thread, its not quite the BJCP style guidelines. If you really look at what they put out in guidelines, it’s more or less what heady topper is

 

[bailey mountain brewer]

Looks great man! What hop combo did you go with?

Thanks man, it was simcoe citra mosaic hot side and dry hop was galaxy and nectaron.. turned out fantastic.

 

[Whalewang]

Don’t beat yourself up too much about your hazy. If your brewing them in a similar to the recent info in this thread, its not quite the BJCP style guidelines. If you really look at what they put out in guidelines, it’s more or less what heady topper is

Can you expand on this please?

 

[Dgallo]

Can you expand on this please?

Yea, if you review the BJCP guidelines for 21B: New England ipa it states beer should not be overly hazy, only have medium body, without any creaminess. Recently and the current trend for this style is to be fuller, more opaque, and have a creamier mouthfeel.

 

[anteater8]

Yea, if you review the BJCP guidelines for 21B: New England ipa it states beer should not be overly hazy, only have medium body, without any creaminess. Recently and the current trend for this style is to be fuller, more opaque, and have a creamier mouthfeel.

Now with 21C: Hazy IPA the guidelines are "substantial haze" and "medium to medium-full body" but they shouldn't have a "creamy or viscous mouthfeel" which to me means enter anything with noticeable lactose under 21B.

That’s fantastic! Looks perfect. Would you mind posting recipe and details? There are so many good ideas and tidbits on here it’s really nice to have one cohesive recipe that is proven to work off of!

Btw I recently got gold for a kolsch(43/50) but to my surprise my hazy scored rather poorly (32/50) though I enjoy it more and have way more experience brewing this style… I still have much to learn, even though I’ve read this whole thread!

For what it's worth, I've scored everywhere from 22 to 43. I've gotten gold with a 33 against 30 other IPAs and didn't medal at all with a 38 against a handful of other stouts. Different judges have different degrees of generosity when giving out points. I'm proud of anything over 30. As a recognized judge, here is my personal take:

>25 = bad
25-30 = I'd drink it but probably wouldn't order a second
30-35 = solid
35-40 = very good
>40 = I'd go out of my way to drink this beer

 

[aaronm13]

It’s not just that. They got way too big and now have to play the numbers game to a major extent. I think they are going for lower fg for profitability and mouthfeel took a big hit. Also I feel nothing in their character pops anymore. That said I have only had their stuff in distro lately and can’t justify the $24/4-pack. They definitely priced themselves out of our local market. They just sit on the shelves here

That sucks to hear. Always seems to happen when the numbers guys come in. The Veil have been terrible too since expansion and have stopped buying them now.

 

[Jimmy_Hops]

Going with @Noob_Brewer hopping schedule for today’s unscheduled brew day. I have a ton of Columbus and Columbus Lupomax and got a pound of Galaxy a couple months ago from the YVH hop sale. My homebrew shop was out of spelt (and Chit malt which would have been my sub) so I went with white wheat and malted oats. Fermenting with Juice and hoping all turns out well.View attachment 771671

This one is finally good to go. I ended up dry hopping at the tail end of fermentation with 1 oz. of CTZ and 2 oz. of CTZ Lupomax. Then after a 48 hour soft crash dry hopping with 6 oz. Galaxy, 4 oz. Nelson, and 2 oz. Mosaic Cryo. At a little over 6%, this is one hoppy IPA. Super earthy, strong pineapple, undertones of white wine, and a bit of berry dankness. Very unique IPA and I’m loving it.

 

[Noob_Brewer]

View attachment 774631
This one is finally good to go. I ended up dry hopping at the tail end of fermentation with 1 oz. of CTZ and 2 oz. of CTZ Lupomax. Then after a 48 hour soft crash dry hopping with 6 oz. Galaxy, 4 oz. Nelson, and 2 oz. Mosaic Cryo. At a little over 6%, this is one hoppy IPA. Super earthy, strong pineapple, undertones of white wine, and a bit of berry dankness. Very unique IPA and I’m loving it.

damn you went nuts on the DH rate! lol. Looks great though.

EDIT: All that said, I absolutely LOVE Columbus Lupomax myself. Columbus, it seems to me, is a hop that both "old school" and contemporary home brewers all love. Everyone loves an "authentic" hop experience and Columbus gives it every time.

 

[CascadesBrewer]

Not up to the standards of the beers posted to this thread...but this 100% Simcoe NEIPA is starting to take shape. At a week or two in the keg, it had a harsh astringent bitterness. Now at 3.5 weeks in the keg, it is really starting to come together. That might point at a flaw in my process or recipe, but...

For a 2.5 gallon batch
• Yeast: Lallemand Verdant (1 pack)
• OG: 1.071
• FG: 1.012
• ABV: 7.9%

Hops (100% Simcoe)
• 1 oz at flameout
• 3 oz whirlpool added at 180F
• 4 oz dry hop (2 days before cold crashing)

Grain Bill:
• 5 lb (69.4%) Pale Malt
• 0.85 lb (11.8%) Oats, Flaked
• 0.85 lb (11.8%) White Wheat Malt
• 0.50 lb (6.9%) Munich Malt 6L

The choice of 100% Simcoe was more of a learning experience (and a reason to use up some of my supply). It is better than I might have expected for just Simcoe, but would probably be better with another hop or two in the mix.

 

[tracer bullet]

What sorts of flavors are you getting from it? I've used Simcoe a few times (pales and traditional IPA's) but always with other hops, and I haven't for the life of me figured out what it's contributing.

 

[Dgallo]

What sorts of flavors are you getting from it? I've used Simcoe a few times (pales and traditional IPA's) but always with other hops, and I haven't for the life of me figured out what it's contributing.

Simcoe has changed drastically since I started brewing. It used to be pine forward with notes of citrus, specifically orange. Recently I’ve gotten back into using it because a brewery near me, Fiden’s, uses it a lot in their combos.

I’ve been fortunate to get some solid Simcoe the last 2 lbs I bought and it’s citrus forwards, almost sherbet like, with strong notes of pure “hop” character that leans slightly towards resinous. Just full of flavor. I’ve enjoyed it more on the hotside but at the same time I haven’t dryhoped heavily with It yet.

Simcoe seems a bit like Idaho 7. Quality really changes what profile you get from it.

 

[beervoid]

What sorts of flavors are you getting from it? I've used Simcoe a few times (pales and traditional IPA's) but always with other hops, and I haven't for the life of me figured out what it's contributing.

I think can be something in between pine and peach soft fruit notes.

 

[tracer bullet]

Quality really changes what profile you get from it.

I suppose I know this is true. It's so frustrating. Just when you have used a hop enough times to have a handle on it, it changes on you!

Thanks to both of you guys.

 

[CascadesBrewer]

What sorts of flavors are you getting from it? I've used Simcoe a few times (pales and traditional IPA's) but always with other hops, and I haven't for the life of me figured out what it's contributing.

My initial impressions from 10+ years ago from Simcoe (and Citra) was cat pee, so I avoid it.

Then maybe 5 years ago I started using Simcoe for Citrus and Pine character in a classic American IPA.

This time I get a little bit of a Dank + Pine character with stronger notes of Citrus and Pineapple. I could see why Simcoe is popular in NEIPAs. It would probably be better in a supporting role with a hop or two to add some brighter sweet fruit or tropical fruit character.

This is from a 2018 crop year of Simcoe from YVH that I probably purchased in 2020 on sale when the 2019 crop year was out. The bag had been in my freezer unopened until very recently. (I have been doing a good job lately of avoiding sales and using up the hops that I have!)

 

[murphyslaw]

https://beerandbrewing.com/podcast-episode-246-zach-frasher-of-slice/
Sharing this podcast that I thought was pretty good. Talks about brewing NEIPAs but most interestingly, he repeatedly references HBT as the place he would always go for clone recipes and to learn to brew NEIPAs. I wonder if he’s one of you!

 

[Ulisses4677]

https://beerandbrewing.com/podcast-episode-246-zach-frasher-of-slice/
Sharing this podcast that I thought was pretty good. Talks about brewing NEIPAs but most interestingly, he repeatedly references HBT as the place he would always go for clone recipes and to learn to brew NEIPAs. I wonder if he’s one of you!

Pretty good episode. Very informative

 

[beervoid]

Pretty good episode. Very informative

Summary is they go low <100ppm on any mineral for water profile and use light pilsner malts for most of their beers.
Drinkability

 

[CascadesBrewer]

Sharing this podcast that I thought was pretty good. Talks about brewing NEIPAs but most interestingly, he repeatedly references HBT as the place he would always go for clone recipes and to learn to brew NEIPAs. I wonder if he’s one of you!

Lots of good info there on brewing clear "modern" West Coast IPAs as well!

For Hazies, he mentions using both London Ale III and Conan, and sometimes blending them.

 

[Dgallo]

For Hazies, he mentions using both London Ale III and Conan, and sometimes blending them.

Imperial yeast makes a blend for commercial sized pitches that is a blend of Juice and Barbarian (LAIII & Connan). I personally like using Dryhop that contains connan, The ester profile I nice but doesn’t compete with the hops. I like LAIII but I feel that sometimes when you use It the ester profile mutes the complexity of the hops and your beers taste rather similar even though you used different hop combos. I’ve stopped using LAIII after the 3rd generation because of that.

Something I’m really interested in doing is blending StarParty (thiolized Chico) and LAIII. I just brewed a West Coast Double IPA using Columbus, Cryo & t90 strata, cryo & t90 Simcoe, and LUPOMAX Citra with it and the passionfruit/guava nose is intense and really nice. The hops come in too with some bright citrus orange, melon, and firm dank/resinous. I reallly think it will blend well to produce a beer with similar aroma but will hold on to a little more body/mouthfeel

 

[murphyslaw]

Does anyone else here subscribe to Craft Beer & Brewing? I recently signed up, in part because there was an article I wanted to read, but also because the have these seemingly in-depth video courses. Here's the summary of one of the newest courses. I started it yesterday, but I'm only about 1/4 of the way through it.

______________________________________________________________

Before Laura Burns spent five years in production and quality assurance at breweries in Nashville and Chicago, she earned her doctorate as a specialist in yeast cell biology and genetics. Now, she puts that deep expertise and experience to work at Omega Yeast, where she and her team have done significant and ongoing research on the interaction of yeast and hop compounds, and how precursors and biotransformation can unlock more intense, desirable aromas in beer.

In this 53-minute video course, Burns delivers an easy-to-follow yet detailed master class on how to take better advantage of yeast and fermentation to crank up the volume on your hop aroma. Among other topics, she covers:

• choosing yeast strains for biotransformation
• various hop compounds—such as thiols and terpenes—and how they manifest in beer aroma
• mash-hopping and its effects on biotransformation
• malt as a source of thiol precursors for bigger aroma
• how labs engineer thiolized yeast strains
• cold-side hopping and effects on haze and foam
• considerations for re-pitching yeast
• getting provocative aromas from everyday brewing ingredients
• thiols as a way to build more stable aroma

 

[CascadesBrewer]

Does anyone else here subscribe to Craft Beer & Brewing?

I have the basic magazine subscription which includes access to online articles, but not access to the full set of videos. Personally, I find their magazine, online content and podcast all to be top notch. You can get the podcast and much of the online articles for free, but I figured I should throw a few dollars their way for the subscription.

I have thought about spending the $99 for a one year all-access subscription. Based on the teaser clips of the videos, they look to be well worth the cost. It would only be $60 per year more than my current subscription.

 

[beervoid]

I have the basic magazine subscription which includes access to online articles, but not access to the full set of videos. Personally, I find their magazine, online content and podcast all to be to notch. You can get the podcast and much of the online articles for free, but I figured I should throw a few dollars their way for the subscription.

I have thought about spending the $99 for a one year all-access subscription. Based on the teaser clips of the videos, they look to be well worth the cost. It would only be $60 per year more than my current subscription.

They are doing great work in terms of opensourcing the brewing techniques in their podcasts. Big props to them!

 

[Dgallo]

Just dropping this as a plug. This is the Fellowship of the Homebrew Trade thread and we are starting our next round. This is a great opportunity for you to trade your hb with like minded folks, get a chance to try others, and have a lot of fun in the process.
FotHB XVI: Fireworks & Beer, What Could Go Wrong?

Long story short, you bottle or can your hb. You must offer at least 4 beers in total but most people offer 8+. Ideally the goal is for you to offer multiple style or beers so ppl can see what you got but as long as it’s at least 2 different beers, people are pretty ok with it. Once your ready, you message the moderator that’s running the current round with your offering and details. Then there is a draft (just like pro sports) where the ordered is randomly selected. When it’s your turn to select, you pick from who is still available. Afterwards your PM/DM who you selected and provide them your shipping address, the person who selected you will do the same. Everyone pays their own shipping

It’s a blast.

 

[bailey mountain brewer]

I'd really like to get into that, though I brew 15gallon at a time and dont always have more then 2 different beers on tap at a time.. one of these days I'll get a few together and hop on into that, it really seems fun.

 

[Dgallo]

I'd really like to get into that, though I brew 15gallon at a time and dont always have more then 2 different beers on tap at a time.. one of these days I'll get a few together and hop on into that, it really seems fun.

I’m in the same boat, so I’ll bottle a few off from each batch and keep t hell in the fridge. As long as you have 2 beers people are fine with it

 

[hopfenstopfen]

Something I’m really interested in doing is blending StarParty (thiolized Chico) and LAIII. I just brewed a West Coast Double IPA using Columbus, Cryo & t90 strata, cryo & t90 Simcoe, and LUPOMAX Citra with it and the passionfruit/guava nose is intense and really nice. The hops come in too with some bright citrus orange, melon, and firm dank/resinous. I reallly think it will blend well to produce a beer with similar aroma but will hold on to a little more body/mouthfeel

I’m interested in hearing more about this west coast dipa when its ready. I may not brew anything hazy for the rest of the year

https://beerandbrewing.com/podcast-episode-246-zach-frasher-of-slice/
Sharing this podcast that I thought was pretty good. Talks about brewing NEIPAs but most interestingly, he repeatedly references HBT as the place he would always go for clone recipes and to learn to brew NEIPAs. I wonder if he’s one of you!

Those Slice west coast beers look rad on Untappd & the pilsner only grain bill is intriguing.