Northeast Pales/IPA/DIPA

Jason, Mitch Steele has a recipe for FW Union Jack in his IPA book and he states: “Pitch with London Ale strain or another soft and fruity strain.”

If I were to brew a Union Jack clone I would use either Wyeast 1028 or WLP013 yeast strains.

Cheers!

 

Yes. The FW yeast is highly flocculent and produces moderate fruity esters. I don't know if there is anything you can buy commercially that is equivalent.

 

Invertalon...what would you recommend as far as how to carbonate this brew?

 

I like mine a bit more lively in general, but I have noticed lower CO2 volumes in most "real" examples of the style. For the NE-IPA I am brewing tomorrow, it will be at 2.4-2.5vol vs. my standard 2.7 I like for IPA's.

 

Cool thanks! So you just connect the co2 to the appropriate psi and let it sit for X amount of time? or do you force carb?

 

Depends how fast I want to drink it! Haha. My IPA's though I transfer to the keg cold and hit it with about 30psi for 24-36hrs. Then dial it down to co2 volume carb pressure (same as my serving pressure) and let it sit another 24hrs. Usually very close at that point, if not a hair under. Does continue to improve over the next week or so though for head retention and whatnot. I don't shake or anything like that, I can wait the day or two!

When I don't care to rush it, I just put at my carb/serving pressure and let it go a week or so.

 

So I just took a hydro of my next DIPA using the Conan yeast strain... Wow, it smells unreal and adds that missing flavor note I was after, which makes sense. I added 2.5oz of dry hop for now (currently at 1.021, estimated FG is down around 1.012 or so). The color is the best yet to match that "look", but with the yeast still chugging away and everything not sure how the final result will be. As of now though, its beautiful.

As some may have seen elsewhere with this batch, I pulled out all the stops to do a completely legit NE style DIPA... 2-row, golden promise and oats primarily in the grist with 'accents' of 10L and honey malt. Water profile I kept to my liking, but I did up the chloride a bit. Didn't invert my ratios tough, I dig the higher sulfates. I think I was somewhere around 300/75 for SO4/Cl.

As far as hopping, started off with about 60 IBU's from FWH. Then a pretty decent amount of a 10min addition followed by 3-4oz of a hopstand/whirlpool at 160-170F for 30mins. Every 10mins I would whirlpool the wort to keep the hops moving around. For dry hopping, I think I am at 8-9oz total.

 

coo! What hops did you use?

 

Columbus as the bittering charge, Citra/Mosaic/Nugget/Simcoe as the late addition, whirlpool and dry hops. Largest amounts of Simcoe and Nugget, Mosaic and Citra are about half the amount comparably.

 

Interesting; the krausen in my batch dropped on day three without issue. Just added 1 oz. each of Galaxy, Citra, and Mosaic to my 3 gallon BIAB batch on day 4.

 

what yeast?

 

So I've been working on a recipe for quite some time now. I've brewed it 8 times with tweaks here and there, and still have one glaring problem with the brew. I am getting a sharp green bitterness on the backend that's effecting the beer dramatically. Everything else is great besides the sharp bitterness.

Here's some info on the beer:

• 2-Row, Flaked Wheat, Carapils, C-60 (for some color), and Dextrose.
• Mash @ 152F
• I start with distilled water and build my water profile from that. Chlorides are 150-175ppm and Sulfates are 50-80ppm
• I get all my bittering (50 ibu's) from a 30min. whirlpool of Galaxy hops.
• 1318 yeast.
• I dry hop with 6oz. of Galaxy

The only constant with this recipe has been the 6oz. dry hop with Galaxy. Could that be what's causing this sharp green bitterness? Also, I'm not fining or cold crashing.

If anyone has any tips or advice on how to eliminate this and help me turn it into a juice bomb, I would really appreciate it. Brewing all these unsatisfactory batches is discouraging and getting expensive.

 

I do not have any specific brewing recommendations for you but I thought you might be interested in knowing that in a Master’s Thesis by Ellen Jane Parkin entitled “The Influence of Polyphenols and Humulinones on Bitterness in Dry-Hopped Beer” there was a finding of:

“These studies indicate dry-hopping contributed bitterness to beers. The addition of humulinones, hulupones and polyphenols as a result of dry-hopping further suggested these compounds as the bittering components.”

https://ir.library.oregonstate.edu/xmlui/handle/1957/51185

Cheers!

 

I don't want to claim to know your exact issue, but I've had similar results with dry-hopping with Galaxy. I've used it sparingly in a few final dry-hop additions and found them to be much more bitter than expected. I would call it "sharp green bitterness" as well.
I'm currently dry-hopping the Averagely Perfect NEIPA tonight and am a little concerned I'll be in the same boat with the Galaxy dry hop.
I guess, I'll never know unless I make the same beer without the Galaxy dry-hop.
Can't wait to hear other thoughts.

 

My limited experience does not line up with this thought. I used US-05 two batches ago with a chloride level around 150 and over 6 oz of dry hopping for 5 gal. It dropped lager-level clear after about 10 days in the keg. My 1318 and Nottingham versions with same variables never did after 2 months.

 

FWIW I also do not think the Chloride - Sulfate ratio is the reason for hazy beer.

I do not have a specific reason but IMO the haze is some sort of synergistic effect of lots of late hopping (including dry hopping) and certain English ale yeast strains.

Cheers!

 

I believe the whole Chloride thing was more about the mouthfeel than haze, (at least for those trying to get the Hill Farmstead/NEIPA soft mouthfeel.)

 

You probably have excessive hop particulate in suspension. I get this out of our beers when they are young and haven't settled out. I would suggest more time cold or the best option is probably to fine them with biofine to drop out the hop material.

 

yeah, in my experience there is a fine line between pungent, juicy hop aroma and an overly grassy/spicy/herbal plant matter flavor.