Northeast Pales/IPA/DIPA

@jbakajust1 I figured it out!!!!

 

@SFACRKnight its purdy

 

Looks great. How does it taste? Any different from your usual IPAs? How is the mouthfeel?

 

I will reserve judgement until next week. It was a bit under carbbed. That was a really hard pour straight down the middle of the glass. The beer was pretty flat after that. It tastes wonderful, and the nose... holy shit the nose. I could smell it across the room this morning still.

 

so should we develop a framework for building one of these beers?

 

Do you have specific ideas here?

Below is what I posted previously:

“Lots of speculation:

• Use London Ale III yeast
• Use flaked adjuncts
• Or brew like Trillium which uses a very flocculent yeast and no flaked adjuncts

Your choice.”

Cheers!

 

Here's a recipe I got help with in the Congress Street Clone thread.

5.5 gallon batch size
- 12lbs. 2-Row 81%
- 1lb. Flaked Wheat 7%
- 1/2lb. Cara-Pils 3%
- 1/2lb. C-60 3%
- 3/4lb. Sucrose 5%
- London III

Columbus hops only in the boil for bittering. 6oz. Galaxy and 1.5oz. Columbus in the Dry Hop. Start dry hop right as krausen falls. Shoot for 7.2% abv and 72 ibu's.

Haven't had a chance to brew this yet. Hope this helps.

 

looks like a pretty solid list, I would say English base malt (the breadier types - optic, halcyon, pearl, GP, MO, Crisp Pale even). Batches I have tried with American 2 Row (for attempts at HF beers) seem to lack any body-malty character to them. Flaked adjuncts need to be >10%, hopping schedule is late addition/whirlpool predominant, extract for bittering, dry hopping rates at > 1lb/bbl (i dare say 1.5lbs per bbl minimum)

 

FWIW, I plan to brew a clone of Trillium Fort Point Pale Ale as was published in the Sept. issue of BYO.

That recipe has differences to what you posted; it lists

· 10 lbs. 2 row pale malt for the base barley malt

· No flaked adjuncts

Cheers!

 

Does it include any wheat? Because Trillium's own site lists wheat for Fort Point...

http://www.trilliumbrewing.com/wordpress_blog/beers/1094-2/

 

Not many of the breweries in question are using English base malt as far as I'm aware. IIRC Hill Farmstead uses a blend of Rahr Pale and "2-Row" for most of their hoppy beers.

I'd say hopping with fermentables remaining is one of the defining characteristics. As is restrained bitterness, compared to some of the 150+ calculated IBU beers out there. Serving really fresh and unfiltered is key too.

1.5 lbs of malted wheat.

 

I feel like we may need to break it up to the particular brewery you're trying to go for, for example tired hands is going to have ample amounts of oats and wheat, while trillium for example isn't, I guess that is where there is confusion in the labeling of a north east ipa/pa, the way each brewery arrives at their end result seems different, while all tend to achieve that cloudy/nearly murky hop juice.

 

You can do what the BJCP does, describe the sensory, while also providing typical ingredients/processes. Somethings are nearly mandatory, while others would be preference.

 

I like this approach! hmm research to do.

 

It might be important to distinguish wheat: flaked wheat vs. wheat malt.

Trillium uses wheat malt in brewing Fort Point for example.

Cheers!

 

Mike already responded to your query: they use wheat malt and it is 12% of the grain bill.

Cheers!

 

Honestly, my framework for this beer is the same as all of my ipa recipes with the exception of using london3, and knocking a week off my primary fermentation schedule. With the amount of sediment in my bottle I suppose this beer would drop clear eventually. the dryhopping may be helping the yeast stay in suspension longer, but nothing says this ipa HAS to be murky. I am not sure if the mouthfeel is going to be the same as yeast drops and I am sure the hops will "fall off" as the polyphenols floc out with the yeast. Next experiment is going to involve a split batch, fermented the same, dryhopped the same, but with chico and london3.

 

That doesn't sound anywhere near as fun as speculation.

 

Does the recipe mention anything about water?

 

There is a section entitled "Tips for success". I think that Dave Green (@telejunkie) might be the best person to address this aspect.

Cheers!