New England IPA "Northeast" style IPA

[BongoYodeler]

First hazy in about a year. Brewing in FL has some challenges but it is doable. Liking the A24 so far!View attachment 779352

Love the Genny glass.

 

[Ulisses4677]

First hazy in about a year. Brewing in FL has some challenges but it is doable. Liking the A24 so

Tell me about it I live in Vegas but I love brewing neipas.

 

[Ulisses4677]

This is my motueka el dorado double.

 

[LumberZach]

This is my motueka el dorado double.

Love the color and the haze. What did your grain bill look like and what yeast?

 

[Ulisses4677]

Pretty basic: 88% rahr 2 row, 10% flaked oats , 2 % golden naked oats mashed @ 156 boiled for 45 min. I used imperial A24 yeast .

 

[Noob_Brewer]

speaking of el dorado...I have some 2021 El dorado that Im planning on using focusing on tropical fruits and leaning towards the purported pineapple. Im thinking of using it with a touch of vic secret (for more trop fruit and pineapple) and mosaic and/or Citra in the dry hop. As a supporter hop, Ive always gotten solid tropical sweet fruit from mosaic, as a primary I get more berry (blueberry) from mosaic. So I think this could work well if going with el dorado/vic secret/mosaic in a 2:1:1 format. I haven't used el dorado in a little while though but from what I remember it has a somewhat high total oil content and can come across as candied sweet if using too much. What have ya'll gotten from el dorado recently? Just curious.

 

[Dgallo]

speaking of el dorado...I have some 2021 El dorado that Im planning on using focusing on tropical fruits and leaning towards the purported pineapple. Im thinking of using it with a touch of vic secret (for more trop fruit and pineapple) and mosaic and/or Citra in the dry hop. As a supporter hop, Ive always gotten solid tropical sweet fruit from mosaic, as a primary I get more berry (blueberry) from mosaic. So I think this could work well if going with el dorado/vic secret/mosaic in a 2:1:1 format. I haven't used el dorado in a little while though but from what I remember it has a somewhat high total oil content and can come across as candied sweet if using too much. What have ya'll gotten from el dorado recently? Just curious.

If your looking for pineapple specifically, I got pretty close to legit pineapple charavter with Bru-1, Vic Secrete, and Citra. But I would bet that eldorado could be added or sub’d in for Vic and it would work just as well I’d not better

 

[Noob_Brewer]

If your looking for pineapple specifically, I got pretty close to legit pineapple charavter with Bru-1, Vic Secrete, and Citra. But I would bet that eldorado could be added or sub’d in for Vic and it would work just as well I’d not better

Thanks. I do have some bru-1. Will prob come to finalized dry hop based on how they all smell. With your pineapple combo of bru-1:vs:Citra I’m assuming you went with something like a 2:1:2 ratio? Or even 3:1:1?

 

[rnewt]

speaking of el dorado...I have some 2021 El dorado that Im planning on using focusing on tropical fruits and leaning towards the purported pineapple. Im thinking of using it with a touch of vic secret (for more trop fruit and pineapple) and mosaic and/or Citra in the dry hop. As a supporter hop, Ive always gotten solid tropical sweet fruit from mosaic, as a primary I get more berry (blueberry) from mosaic. So I think this could work well if going with el dorado/vic secret/mosaic in a 2:1:1 format. I haven't used el dorado in a little while though but from what I remember it has a somewhat high total oil content and can come across as candied sweet if using too much. What have ya'll gotten from el dorado recently? Just curious.

I should be kegging my Citra+El do+ Amarillo here in a week and will let you know!

 

[beervoid]

Thanks. I do have some bru-1. Will prob come to finalized dry hop based on how they all smell. With your pineapple combo of bru-1:vs:Citra I’m assuming you went with something like a 2:1:2 ratio? Or even 3:1:1?

From my experience you need quiet a bit of el dorado to get that distinguishing character out of it. Its not much of a pungent hop as citra or mosaic for example

 

[Dgallo]

Thanks. I do have some bru-1. Will prob come to finalized dry hop based on how they all smell. With your pineapple combo of bru-1:vs:Citra I’m assuming you went with something like a 2:1:2 ratio? Or even 3:1:1?

I think I might have posted in the thread. Let me look. It was called “Flocking Juicy”

 

[Dgallo]

Here is the info the info. I also found the picture that @TheDudeLebowski took of it when he tried it.

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

 

[Noob_Brewer]

Here is the info the info. I also found the picture that @TheDudeLebowski took of it when he tried it.



View attachment 779497

Ha! thanks. you would think I would have remembered it since you sent me one as well! lol. It was great.

 

[Noob_Brewer]

So I dry hopped today, my bru-1 that I had left over from an 8oz pack didn't smell fantastic, but el dorado and vic secret 2oz packs did. So I went with El Dorado, Vic Secret, and Citra LUPOMAX in a 2:1:1 ratio respectively. So hoping for a nice bright tropical fruit bomb favoring pineapple forward notes.

 

[bailey mountain brewer]

A little while back there was some talk about the decrease in equilibriums quality, but despite all that the wife and I are taking a trip up there from central pa this weekend for our anniversary. Last year we went to Richmond and had a fantastic time, lots of good breweries there. Seems like there are a couple other breweries in the middletown ny area and we are definitely gonna swing over to tin barn probably on Saturday. I'll do my best to report back on my thoughts of the places we end up. In the meantime I have a neipa in the fermenter that I will be dryhopping next week. It will be citra, nectaron, and galaxy.

 

[aaronm13]

A little while back there was some talk about the decrease in equilibriums quality, but despite all that the wife and I are taking a trip up there from central pa this weekend for our anniversary. Last year we went to Richmond and had a fantastic time, lots of good breweries there. Seems like there are a couple other breweries in the middletown ny area and we are definitely gonna swing over to tin barn probably on Saturday. I'll do my best to report back on my thoughts of the places we end up. In the meantime I have a neipa in the fermenter that I will be dryhopping next week. It will be citra, nectaron, and galaxy.

I got a couple of Equilibrium about 2 weeks ago that were canned in May and to be honest I didn't notice a drop off and was looking for it. Still very distinctively Equilibrium.

 

[bailey mountain brewer]

Good to hear, I'm excited for the trip and I'm sure I won't be disappointed.

 

[bailey mountain brewer]

I mean to be completely honest I'm willing to bet even a less then great example from equilibrium is way better then some stuff from certain breweries around me. Sometimes I'll catch myself at a brewery with a neipa in my hand wanting to tell them that they're doing it wrong.

 

[Dgallo]

I mean to be completely honest I'm willing to bet even a less then great example from equilibrium is way better then some stuff from certain breweries around me. Sometimes I'll catch myself at a brewery with a neipa in my hand wanting to tell them that they're doing it wrong.

I have that occurrence often. At this point there are very few breweries I feel make a better NEIPA than I make

To your main point, it’s not the Equilibrium is necessarily making bad beer, their beers aren’t nearly as good as they used to be prior to expanding. They also have had some issues with packaging and beers were oxidizing badly but I believe that’s fixed now.

 

[bailey mountain brewer]

Correct, I worded it as their quality decreased, didn't mean it to come off like their beer was bad Haha. Suppose it seemed that way, I'm very excited for the trip, the place looks pretty awesome and we will be up there by 1pm tomorrow. Also the weather is looking excellent so that's a plus as well. I agree in saying that there are few breweries that make a neipa as good as mine.

 

[Dgallo]

Correct, I worded it as their quality decreased, didn't mean it to come off like their beer was bad Haha. Suppose it seemed that way, I'm very excited for the trip, the place looks pretty awesome and we will be up there by 1pm tomorrow. Also the weather is looking excellent so that's a plus as well. I agree in saying that there are few breweries that make a neipa as good as mine.

It’s a sweet spot. And I got what you were saying but since I knew I was someone who has commented on the drop in quality I wanted to make sure it didn’t sound like I thought they went from great to Sh!t lol.

Idk which route your taking up, 17 maybe but if you get a chance to stop here, you won’t regret it Visit – Obercreek Brewing Company

Also be sure to check out Tin Barn. I believe they are super close to equilibrium

 

[bailey mountain brewer]

Tin barn is is a definitely stop, were coming up 81 in pa to 84 in ny .. I'll check out obercreek to see where it lies in our path. Thanks man, appreciate the info.

 

[James Quall]

Here is my most recent attempt kegged on Saturday.

I used a simple grain bill of
78.6% Golden Promise
10.7% Flaked Oats
10.7 % Flaked Wheat
Mashed at 152

.65oz Warrior @ 30 min
2.25 oz Strata whirlpool
1.75 Citra whirlpool @ 170f for 20 mins
4.5 oz Strata
4.5 oz Nelson
2.5 oz Sabro Lipomax dry hop post ferm

Fermented at 66f with lallemand verdant IPA

Nose is a slight passion fruit with tons of dank old school ipa minus the pine

Palate is a citrus with a very old school hop flavor. Not a lot tropical or bright fruit/hop flavor.

It’s good but might be slightly oxidized as the amount of hops used are not shining through as much as I’d like.

Any ideas for why it might not have turned out great?

 

[Dgallo]

Here is my most recent attempt kegged on Saturday.

I used a simple grain bill of
78.6% Golden Promise
10.7% Flaked Oats
10.7 % Flaked Wheat
Mashed at 152

.65oz Warrior @ 30 min
2.25 oz Strata whirlpool
1.75 Citra whirlpool @ 170f for 20 mins
4.5 oz Strata
4.5 oz Nelson
2.5 oz Sabro Lipomax dry hop post ferm

Fermented at 66f with lallemand verdant IPA

Nose is a slight passion fruit with tons of dank old school ipa minus the pine

Palate is a citrus with a very old school hop flavor. Not a lot tropical or bright fruit/hop flavor.

It’s good but might be slightly oxidized as the amount of hops used are not shining through as much as I’d like.

Any ideas for why it might not have turned out great?

Looks great. Give it another week or two and that’s when it will probably pop. There’s a chance that the strata was really earthy and pulled more wood from the Sabro, which would challenge that pop of hop brightness also. Warrior is high in cohumulone so it produces a more harsh bitterness and when used at 30, flavor character will still remain, which could have tilted old school

 

[James Quall]

Looks great. Give it another week or two and that’s when it will probably pop. There’s a chance that the strata was really earthy and pulled more wood from the Sabro, which would challenge that pop of hop brightness also. Warrior is high in cohumulone so it produces a more harsh bitterness and when used at 30, flavor character will still remain, which could have tilted old school

Thanks. I’m very happy with the way it looks and smells. It’s just the taste isn’t quite there.

I figured it might just need more time. What would you suggest as a bittering hop instead of warrior?

 

[Dgallo]

Thanks. I’m very happy with the way it looks and smells. It’s just the taste isn’t quite there.

I figured it might just need more time. What would you suggest as a bittering hop instead of warrior?

Magnum or horizon are clean. Columbus is high in cohumulone as well but the profile leans better for the style. But honestly alot of folks are using no bittering hops or using a very small 60 min addition to 20 ibus

 

[James Quall]

Magnum or horizon are clean. Columbus is high in cohumulone as well but the profile leans better for the style. But honestly alot of folks are using no bittering hops or using a very small 60 min addition to 20 ibus

I usually do a 30 min boil on the few neipas I’ve done so the 30 min addition is the bittering addition. I usually aim for 20-30 ibus of bittering addition.

In your opinion, would you recommend replacing the 30 min with magnum or switching to 60 min or just ditching the bittering all together?

 

[Dgallo]

I usually do a 30 min boil on the few neipas I’ve done so the 30 min addition is the bittering addition. I usually aim for 20-30 ibus of bittering addition.

In your opinion, would you recommend replacing the 30 min with magnum or switching to 60 min or just ditching the bittering all together?

I might ditch it and use a oz of something like Simcoe, strata, or Citra at 20 or 15 and get 1/2 to similar ibus but also gain that character. After that I’d chuck the remaining hotside hops in a 170 whirlpool.

All that said, including previous comments, let the beer condition another 2 weeks and it may change your mind.

 

[James Quall]

I might ditch it and use a oz of something like Simcoe, strata, or Citra at 20 or 15 and get 1/2 to similar ibus but also gain that character. After that I’d chuck the remaining hotside hops in a 170 whirlpool

Thanks my man. I’ll adjust the recipe and try that on the next go round.

 

[Dgallo]

Thanks my man. I’ll adjust the recipe and try that on the next go round.

Before you brew again. Let this current beer condition another two weeks. It might flocc out some yeast/other compounds and then really come together. Then all we discussed will be semi obsolete (except actually switching the bittering hop variety to a cleaner on). At that point you’ll know it’s a process situation and you’ll need to get cleaner beer in the keg (ie need a longer crash and more carful transfer, etc)