Northeast Pales/IPA/DIPA

You've been talking to Denny, haven't you?
Agree…while I love talking brewing and techniques and recipes with pro-brewers, and love seeing what they're doing, it such a much different beast….even more so when you get into oaking/barrel aging process (which you know about more than most).

 

I was mainly asking the question because I get a huge wallop of hops from 3-4 oz. of a single charge of dry hops. I agree, it's not all about trying to replicate commercial processes, which is why if there is a valid reason for using more hops to dry hop with, I'd like to try it. I've read that you get diminishing returns from dry hopping, and am interested in where the line might be. Dry hopping also tends to make the final product drier which accentuates the bitterness in my experience, so more might not be better from that perspective, either. Plus, hops are expensive. Probably because people are using 14 oz. per 5 gallons of pale ale

 

Here's my first attempt at this style. I probably should have kept the hop varieties at a minimum, but I'm digging it. I think I'll try oats with my next one.

11 lbs. Great Western Pale Ale
2 lbs. White Wheat
.75 oz Carafa Special II
London III
Apollo, Centennial, Columbus, Galaxy, Mosaic, and Simcoe.

 

Mike, Did you feel as though the preferm dry-hopping brought anything to the table?

 

Fort point clone from byo. Came out awesome w 1098. Going to do a DDH VERSION this week w citra & Galaxy, I like to live dangerously. This keg has been on less than 2 weeks and every pull I'm fearful I'll hear that awful choking/hissing sound

 

Can you share some details of what you learned? The bottom half of the picture that came from the BYO issue is cut off in every one of the posts that I have seen. Is there any way you can please send me the full picture of the page or just type out the excerpt? Thank you!

 

@Misterphinister This was my grain bill Expected efficiency of 65% should get you to 1.063/4

12 81% 2-Row Brewer's Malt, Briess 37
1.5 10% Wheat Malt 38
0.25 3% Caramel/Crystal Malt - 20L 35
0.75 5% Carapils 30

Kettle Hops
Columbus Pellets 0.3175 oz 40min (alpha acids were 12.5) according to brewcipher this was 11.3 IBU
Columbus Pellets 0.84 oz 10min 12.3 IBU
2 ounces in whirlpool (cooled to 180 first) 32.6 IBU assuming 60 minute whirlpool

Total IBU : 56

Dry Hops
1 oz Columbus
4 oz Citra

I just used my tap water as I normally do, but I think JC has been pretty candid about his water profile. I think you could find it within this thread. I keg hopped after 14 days in the primary. let them marinate for 5 days or so at room temp and under pressure, then fired it in the kegerator and got after it within a few days. Best beer I've ever made.

DDH version was a bit potent at first, but it is really coming around now (I was excited to try it out)

 

Really appreciate your help!

 

Anytime, good luck

 

Just to add to the motherload thread...

I had a pint of Toy Dogs & Yachts from Tired Hands last night and it was excellent. Here are the particulars from TH's website:
"Crushable Azacca IPA. 4.4% Brewed with oats, rye, and spelt. Hopped intensely and singularly with Azacca."

AFAIK it's the first beer I've had that was brewed with Azacca, and I'd have to say it contributes to a great NEPA. Citrus and Tropical aromas were leaping out of the glass.

 

My "New England" IPA. I used the fort port recipe in BYO but used different hopping schedule. Also, built the water with RO to target 100ppm Chloride and 50 ppm Sulfate. Softest IPA I've ever brewed. I bottled some beers off the keg and brought it to a BBQ. My friend really liked it and said it looked and felt like egg yolk, which was a good thing!

After about 2 weeks in the egg it's tasted like start juice. Reminds me of the dole whip ice cream you get at Disneyland but instead of pineapple it's peach, mango and orange.

 

I should also add I used London 3 yeast as opposed to the one recommended in BYO.

 

Did you use the whirlfloc as per the recipe? Curious as I did a similar pale ale recipe with London III that came out pretty hazy but not nearly as murky as yours. Think I used a whole tab though instead of the half tab the BYO recipe uses.

 

I stopped using whirloc as I think the results are minimal, so no. I added dry hops day 3 (4ozs) with high krausen and then a 2nd addition (2ozs) at like day 7. I think the large amount of Hops during active fermentation contributes a lot to the haze. I did the same thing using Dry English 007, which is also highly flocculate, and got really hazy beer. Some speculation is Trillium uses 007, which Should flocculate out. It seems adding hops with good active fermentation causes the hop oils to attach to the yeast and they stay suspended, or something like that.

I poured a beer off the keg just the other day and it's as turbid as ever and it's been 3 weeks in the keg.

 

Thanks for the reply! I've read a lot about dry hopping early during active fermentation but haven't gotten a chance to test it out yet. Im thinking my batch was hazy but not murky as I used a whole whirlfloc tab and didn't dry hop until the krausen dropped ( which was a week and a half plus after pitching with the London III yeast). Do you have any issues with dry hopping since the krausen from London III hangs around for so long? I'm definitely planning to start dry hopping at 48-72 hours with my next batch of pale ale or IPA and thinking of throwing the hops in a bag with something to weight them down, just trying to figure out if I should use whirlfloc or not. Thinking no whirlfloc, early dry hop and 007 might be the way to go for that NE style IPA (been aware of the speculation that Trillium uses 007).

 

I wouldn't use whirfloc in any wort that I intend to make a hazy beer with.

 

Some data regarding this idea, which has been put forward a number of times. With my recent NE IPA I did not dry hop until day 17, when active fermentation was finished. The beer was made with London III and had 5 oz finishing hops (with a 160 F, 30 min hop stand) and 6 oz dry hops. After 8 weeks in the keg this beer is still remarkably cloudy. One might conclude that hopping during active fermentation is not necessary for copies amounts of haze, at least with London III. Cheers!

 

Sounds like Stone is jumping on the turbid bandwagon. Next Enjoy By will be unfiltered.

http://mybeerbuzz.blogspot.com/2015/12/new-stone-enjoy-by-021416-unfiltered.html

 

OK, trying to summarize points made in this and other threads on the new New England style IPA:

1. flaked oat and water treatment (higher chloride ppm) for a silky soft mouthfeel
2. conan or London 3 yeast and/or use of wheat for haze
3. less alpha hops in the boil and more hopping at flame-out for less bitterness and more juicy hop flavor/aroma

?? What else am I missing?

 

the secret ingredient…shhhh…dry hops (said in whisper)