Northeast Pales/IPA/DIPA

We kinda went over that in a precious thread. Just curious if the recipe had water specific for the trillium clone. You can use the exact same ingredients and hit all the numbers right but if the water is different it could be a completely different beer.

Cheers.

 

There is indeed discussion concerning water in the "Tips for success" section. I will leave it to Dave to discuss this topic.

Cheers!

 

Since there hasnt been an averagely perfect poll in a while to fulfill my nerd needs via statistics I need to exercise my brain via scientific method.

 

Averagely Perfect Northeast IPA. Hmmm.

 

You think the APA Saison was crazy, wait for that one. So much hurt feels.

 

Nope...no specifics...just ratios to build on and experiment with from both Sean Lawson & JC. I wouldn't be surprised though that they keep the ratio or only slightly modify the ratios and change the actual numbers based on what beer they're making. Just a guessing on that point. But to go back to earlier post, I think you as a homebrewer need to experiment to come up with your own numbers. I think it's pretty ridiculously generous of them to even divulge their ratios.

 

Thanks! I am brewing this weekend and it will be the first time I adjust my calcium chloride on an ipa. Going to bump it up to around 100ppm. Also I am not using any Conan or london yeast to see how the water adjustment only plays a role on mouthfeel....cheers.

 

I'll give a bit of a shameless plug...I do highly recommend picking up the September issue of BYO (and maybe the Oct 13 issue with the VT clones)...some really great recipes in the Sept 15 issue, several by @koopa and a story on trying to brew the original Michelob by @JackHorzempa. Nothing by HB42 in this issue, but he's back for the October issue...and of course OldSock who is in every issue.
I've brewed three of the recipes in the Sept issue so far and have been happy with them all (4th one is on deck).

 

I'll have to pick it up when get my ingredients. It will help on my next brew day...cheers!

 

What mash pH are you guys shooting for to make these delicious nectars?

 

I usually shoot for 5.2 or 5.3. This is important but having a 150-200 ppm of chloride is even more important IMO.

 

For your consideration below is what @Peter_Wolfe posted concerning how long to keep beer in the primary (on yeast) for the homebrew scale.

“You'll start seeing low level autolysis after about 3 weeks, IF 1) you started with healthy yeast, and 2) the fermentation temp was kept low (68F or under the whole time). If you start with unhealthy yeast or heat stress it, it'll happen sooner. It takes 6-8 weeks to start seeing wholesale autolysis that gives off the soy sauce flavor if you never transfer off of primary. In a big dark beers (especially stouts), this flavor is pretty effectively masked until it gets really bad, but it shows up like crazy in pale ales.

As they autolyze, the yeast release enzymes, lipids, and metal cations that all have a negative effect on flavor. Best way to forestall this if you know it's gonna be a while until you get to it is to cold crash it. The yeast will not autolyze for a very long time if you cool it down to 34-36 (cool fridge temps). You could have your parents throw the carboy in a fridge if they have room and you'll have some peace of mind.”

http://www.beeradvocate.com/communi...-too-long-in-the-primary.283588/#post-3572265

 

Mouthfeel is middle of the road. Not full on soft, but not watery either. Next time I am going to kash and play with water chemistry a bit. Honestly, its a damn fine beer either way though, and an all grain version will be in my well house for certain. The wet hop addition really shines.

 

What type of hop schedule did you choose? Is the only difference the yeast from your usual IPAs? Sorry, if you already provided that previously, a lot of different replies and conversations I may have missed it.

 

0.5 oz chinook @ 60min
1.5oz citra @ 30 (I really like what a 30 min addition brings to my profile)
0.5 oz of chinook citra and centennial @ 10 minutes
0.5 oz citra and chinook @ flameout
5.0 gallon bucket of fresh picked centennials hop stand @170
dry hopped first addition 7 days into fermentation added to primary
1 oz ea citra centennial nelson stayed in beer for seven days
second addition added 2 days after first dryhop addition
1 oz ea citra Amarillo nelson
bottled after seven days total dryhopping.

 

That's sounds like one tasty hop bomb!

 

You added a 5 gallon bucket of hops at hopstand??!! How many gallons did you end up with on the other side of fermenting?? I'd imagine you lost at least 2 to 3 gallons off your liquid volume with that schedule

 

They were wet, I gained volume.

 

Jack, I thought I saw someone post a screen shot of the recipe. Do you recall where that link was?