The How My Averagely Perfect NorthEast IPA Turned Out Thread

Thanks @pweis909. I was debating when to start this thread. Wanted to get it up by the time someone finished brewing, but not so soon that it would fall off the first page by the time they did. This is probably good timing.

@jbakajust1 is it possible for you to change this thread title to:
"The How My Averagely Perfect NorthEast IPA Turned Out Thread" ?
If it can't be changed, perhaps I could start a new one and you could merge.

That way it will be consistent with the other projects' "turned out" threads (easier to find), and will also have "NorthEast" instead of "New England," since that's what the poll threads called it. TIA!

 

You have to taste it every step of the way if you want to know what the yeast are drinking.

 

Go Patriots!

 

I'm not ashamed to be labeled a "Luster" . . . did you use all 13+ ounces of hops?

 

I'm at day 5 of fermentation and I added the biotransformation dry hops yesterday. It definitely had a juicy tropical aroma, but I didn't grab a sample to taste. I haven't decided if the traditional dry hop will go into the fermenter or the keg as well, but I'm going to add those hops as soon it's appropriate. I'll report back with an evaluation of the brew once it's pouring.

And @PortLargo I used all 13+ oz of hops in my batch.

 

Brewed it today, pitched the yeast 2 hours ago. Everything went smoothly. The only thing I had to change in my process was that I didn't cool the wort down to 170F quickly, I let it cool while I was working on an Octoberfest. So it took about 45 mins instead of 10 min and as a result the 10 min addition steeped for quite a bit of time.

Do you guys typically force cool to WP temps? or let it cool slowly?

Oh, I also had a snafu with the water profile. I was out of gypsum so had to get to the profile without it. So I ended up with some extra magnesium.

 

Just brewed a modified version of this today. I skipped the honey malt, IMO it isn't appropriate to style. I also brewed the same malt bill with different hops already and wasn't pleased with the malt flavor or color of the final product. I made the decision last minute after the guy at my LHBS commented that it was unusual, and if anything I should use much less because its flavor and aroma are very strong.

Without the honey malt, the recipe is very similar to a few batches I've already done that have been my favorites to date, so I'm confident it will be excellent.

 

Agreed about Heady. In fact, Lawson's Sip of Sunshine, in the same vein, came to mind when tasting the batch with the honey malt, maybe in a lower concentration. But I feel like Heady and Sunshine aren't exactly the target with this "style". It's more Trillium and Hill Farmstead, isn't it? And those are much lighter on the malt flavor. The honeyish sweetness I get from this batch doesn't remind me of those.

My opinion of the style is largely influenced by the beers I've already brewed from various recipes I've found. I was going to say I've never seen another claiming to be this style with honey malt, but after a little digging I found this one. So what do I know?

 

I think your right about the style differences. I don't know which is more the NE style, but Heady is quite different than say Congress st. The whole extreme orange juice looking IPA trend tends to be trillium, tree house, tired hands, and I'm sure more I haven't tried.

The HF, Heady, double sunshine styles have a great hop flavors, but differ from the already mentioned breweries imo.

None of this babble has anything to do with when to use honey malt though

 

Pretty uneventful here...
I've been after this style all summer and found myself very close to this recipe when I was building one this week, so I decided to follow it exactly!
A few batches ago was my closest as I used Citra/ Mosaic/ Azacca/ 1318. the color and mouthfeel were the best I've had all summer. I had almost the same grain bill as this recipe, but mine had 2 lbs of golden promise and some carapils 8oz.

Hopefully, I can hit all my marks tomorrow and it comes out amazing! Then it's off to some cool weather porters.

 

Transferred this morning and should be able to sample by Thursday afternoon. I pitched a calculated 0.75M/mL/degree Plato with an apparent attenuation of 80.7% using BC. The yeast reached terminal gravity in 5 days and I gave it another 3 for good measure and to verify FG. After dumping the huge hop sediment that was in the cone several times over a few days to get the racking port clear and a few hydrometer samples, I ended up only collecting about 4 gallons. Hydrometer sample is huge hop and looks like a melted slightly darkened orange julius.

 

@scurvy311 what brand is that conical?

 

This is on the fermenter:
Hobby Beverage Equipment Co
Minibrew
951-676-2337
Temecula CA 92593

It's about 10yo but I'm very careful when I clean and disassemble and its like new.

 

Nice setup there.

Thanks!!

 

My batch hasn't completed carbonation yet, but I am somewhat disappointed in the results. I have a vegetal flavor that I never get in my usual IPAs that is a little too detracting for me right now... Ive heard this mentioned by other home brewers with their NE IPAs and many times they mention that the vegetal eventually goes away after kegging. Besides the vegetal, I am a little disappointed in the almost lack of perceived bitterness as well. This beer turned out so much less hoppy than I expected in all facets, especially for the amount of hops used in the recipe. I felt that the hops didn't compliment each other and were fighting for dominance in the beer, creating a subpar hop experience. So far, everybody I've shared it with really liked it though, but I guess I'm my own worst critic when it comes to brewing

Anybody else get vegetal from their batch or a similar hop experience?