NE style IPA questions

British yeast... yes

British malts, less so

The low protein content of most British malts isn’t that condusive for those trying to maintain haze stability.

Good ol American 2 row with its high protein content is key. You don’t even need any flaked adjuncts or wheat or oats.

A 20-30% portion of English malts adds complexity though.

 

I'm not doubting you, but how do you know Munich was used in Julius? I was under the impression Nate doesn't like Munich in IPAs.

Any other TH recipe info you care to share?

 

I use pearl as my base malt quite often. I haven’t had trouble with haze stability but a keg never makes it more than 3 to 4 weeks around here. I also prefer pearl and mo in 4-6%ers and prefer Canadian 2row in big ipas

 

He mentioned it to me during the early Brimfield days. He stated that “just a touch for sweetness” was used. He was tight lipped about everything else. That’s why I mention that it might have changed since.