Northeast Pales/IPA/DIPA

1098 is pretty awesome.

 

Some gravy wort runnings:



Mashed at 154 for 60 min

82% Golden Promise
16% Flaked Oats
2% Acid Malt

4ml Hop Extract @ 60min
4oz Citra @ 160 degrees for 30min
4oz Citra @ Dry Hop 7 days right at end of fermentation

1.060 OG

WLP007 Dry English Ale Yeast

 

Well then, you posted on the right thread

 

I wasn't trying to make a beer like this but it ended up like this anyway.

7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins) Water Agent 1 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 2 -
3.00 ml Lactic Acid (Mash 60.0 mins) Water Agent 3 -

6 lbs Golden Promise (Simpsons) (2.0 SRM) Grain 4 50.0 %
6 lbs Vienna Malt (4.5 SRM) Grain 5 50.0 %

0.40 oz Columbus (Tomahawk) [13.70 %] - Boil 50.0 min Hop 6 15.8 IBUs
1.00 oz Aramis [6.10 %] - Boil 5.0 min Hop 7 3.7 IBUs
1.00 oz Columbus (Tomahawk) [13.70 %] - Boil 5.0 min Hop 8 8.3 IBUs
2.50 oz Aramis [6.10 %] - Steep/Whirlpool 20.0 min Hop 9 14.0 IBUs
2.50 oz Columbus (Tomahawk) [13.70 %] - Steep/Whirlpool 20.0 min Hop 10 31.4 IBUs

1.0 pkg SafAle English Ale (DCL/Fermentis #S-04) [23.66 ml] Yeast 11 -
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 12 -

3.00 oz Aramis [6.10 %] - Dry Hop 4.0 Days Hop 13 0.0 IBUs
3.00 oz Columbus/Tomahawk/Zeus (CTZ) [13.70 %] - Dry Hop 4.0 Days

155 F mash for 1 hour
1.064 OG

 

Snubnose,
Can you describe what the water-profile was, to which you added the Agents 1,2,3? (Was it RO water?) I'm trying to dial in the water chemistry side of my NE-style IPA's.
(also, I too am a huge fan of Cellarmaker . . . I live in Sonoma County, and Cellarmaker is my go-to for the "dry hop Valhalla"
thanks--t

 

Are you questioning me? Also it should be 5 oz Columbus dry hop.

 

I used RO water and built it up to:

Calcium (Ca): 116.0 ppm
Magnesium (Mg): 6.0 ppm
Sodium (Na): 0.0 ppm
Sulfate (SO4): 127.0 ppm
Chloride (Cl): 127.0 ppm
Bicarbonate (HCO3): 0.0 ppm

First time using this profile.

 

Something happened with my NE Style IPA that I thought was worth mentioning. I added WLP 644 to an Omega Yeast Conan strain and dry hopped it with 6 oz of dry hops in 2 stages. One after 72 hours and the next on day 7. This beer dropped clear after around 7 days in the keg. I added one vial to a pack of the Conan. It started at 1.080 and finished at 1.014. Higher than I've been on an IPA in years but fits this grain bill I picked. I can't wait to see how this beer changes as it ages.

 

@Theheroguy way too much gypsum for a NE style IPA. It's not just about being hazy...which i bet s04 helped with. High Chloride ratio's are pretty much a requirement. Although I'm sure you made a fantastic hoppy beer.

 

@Snubnoze we're you happy with your 1:1 sulfate to chloride ratio? I have noticed that erring on the high chloride side has always worked out well in these hazy, hoppy NE ales.

 

The water profile came out nice, but for comparison purposes I'll try bumping the chloride on my next batch.

That WLP007 fermented fast as hell, and I definitely didn't get enough active yeast contact with the dry hop. Got lazy and didn't dry hop till day 7. I think I'll dry hop at day 3 on the next batch.

The aroma is popping very nicely. Didn't quite get the turbidity I was shooting for but decent haze. Sorry about the dirty glassware.

 

@Snubnoze nice looking beer...minus the dirty glass (says the prick beer snob).

I'm a loser and have a sponge dedicated to beer glass cleanliness.

 

I usually run PBW through my dishwasher to get everything crystal clear but a pluming issue forced me to go by hand. That glass is too narrow to properly clean by hand

 

Dry Hopped my NE Session IPA(extra hoppy pale ale) tonight. My ideal beer would be around 4% ABV super hoppy, juicy with the body of a 6% IPA. Really hoping to dial this one in. I basically used bits and pieces of this now 16 page thread to create my recipe.

 

I just tasted my first attempt.
7.5 lbs 2 row
2 lbs Vienna
2 lbs white wheat
1/2 lb flaked oats
1/2 lb crystal 10
1 oz magnum 60 min
1 oz centennial 15 min
1 oz each simcoe, citra, mosaic, galaxy whirlpool 30 min @ 170
1 oz each dry hop citra, mosaic, galaxy for 7 days.
London Ale III yeast
Looks perfect and tastes awesome.

 

How did that hop combo come out for you?

 

I like it. It's a good mix of citrus and dankness. It's hard to pick out the individual hops but it tastes and smells great.

 

This is very close to the grain and hop bill I used recently.

I used 2 Row, Flaked Oats, C10, Caramel, and Honey malt.

Used Citra, Galaxy, and Mosaic. Really looking forward to it.

(WLP644 for yeast).

 

Hop oil concentration I would say is an important part. Trillium took a turn for the clear and JC stated the oil content of some hops where below normal. Once that was fixed the haze came back. Whether this is true or not who knows. Also, just because a yeast is highly flocculent does not mean it had to be, right?

 

I'm still brewing extract, moving to grain soon hopefully, but wanted to try something different. Looking to try something along these lines so Im looking at the following.

9.15lbs LME
1lb Crystal 20
London III
Est OG 1.061
.5oz Centennial 60 Min (Maybe 1oz?)
2oz Simcoe 0 Min
2oz Galaxy 0 Min
2oz Simcoe Primary Dry Hop
2oz Galaxy Primary Dry Hop
2oz Citra Primary Dry Hop
2oz Simcoe Secondary Dry Hop
2oz Galaxy Secondary Dry Hop
2oz Citra Secondary Dry Hop

I was also curious about steeping something like flaked oats and if it does anything for body. As well as steeping Carpils, as I have read the dextrin malt can help with adding body.

Thoughts?