Thoughts on this NE IPA recipe

[bamshackalacka]

As we all know the haze craze has taken over home brewing and I wanted to make a 3 gallon BIAB NE DIPA.

Here is what I came up with:
-the three day dry hop is in primary for biotransform.
-single step mash at 152 for 60

please let me know your thoughts

 

[Whatsgoodmiley]

Those are great hops to use but may I ask why your earliest hop addition is at 3 minutes? I am assuming you're going for the strongest flavor/aroma possible, but those are the first parts of an IPA to dissipate. Your potential ABV looks like it'll be okay, but you're only working with 43 IBU. That'd be lower than the DIPA threshold. Another hop addition at 15 or 20 minutes would produce a more stable flavor, and extra bitterness. Also, at what temperature are you planning on whirlpooling?

 

[bamshackalacka]

Those are great hops to use but may I ask why your earliest hop addition is at 3 minutes? I am assuming you're going for the strongest flavor/aroma possible, but those are the first parts of an IPA to dissipate. Your potential ABV looks like it'll be okay, but you're only working with 43 IBU. That'd be lower than the DIPA threshold. Another hop addition at 15 or 20 minutes would produce a more stable flavor, and extra bitterness. Also, at what temperature are you planning on whirlpooling?

would putting the 1 oz of mosaic be better and I planned on cooling the wort to 180 and whirlpooling. I think i read somewhere that the New England IPAs have ibus under 60.

 

[Whatsgoodmiley]

Yeah I guess you're right! I had never noticed that. I'll also add that whirlpool hops are assumed to be at 10% utilization, just as you have calculated. At 180F, it may be more or less than 10%. Personally, I'd put the mosaic at 10 or 15 minutes, but this is your beer. No matter what you do, it's gonna be full of hop flavor and aroma!

 

[plazola86]

I've done 3 NE style IPAS so far and I found a good ratio for the wheat and oats to be 20%. Not sure if your going for more wheat flavor on yours. Also ditch the corn sugar, its counter productive to this style. Corn sugar is meant to dry a beer out, like a crisp West Coast style IPA. These IPAs have a soft round mouth feel to them hence the oats and the wheat. I use a small (.5 - 1 oz) 60 minute bittering addition to get my IBU's. The steep/whirlpool hops don't contribute much to the total bitterness and I don't include them in the IBU total anymore.

 

[elburrogrande]

Id recommend moving the 3 minute mosaic to flame out. And adding either .3 oz Columbus at 60 minutes or .6oz at 30 minutes. Maybe moving mash to 148-150 range. Rest looks good.