Brewing a mini-mash/extract NEIPA

Hopefully other BAs will provide some advice as regards obtaining the color/hue that you desire.

I have only brewed a handful of 'NEIPA' batches but I am of the opinion that to obtain a permahaze you need a combination of things:

Yeast selection

There are certain English ale yeast strains that foster the development of a permahaze. The two yeast strains that have worked for me are Fermentis S-04 (reportedly a Whitbread ale yeast strain) and Wyeast 1318 (London Ale III).

High protein grains

You need to create a wort that is high(er) in proteins. You will likely need to conduct a mini-mash to do this. The following grains will help create a high(er) protein wort:

• Wheat Malt
• Flaked Wheat
• Flaked Oats
• etc.

My recommendation for a 5 gallon batch is that you utilize a minimum of 2 lbs. of the above. For example you could utilize 12 ounces each of the three I listed above.

For the mini-mash you will also need some base malt (e.g., 2-row Pale Malt) to provide sufficient enzymes to convert the unmalted grains (e.g., Flaked Wheat/Oats). Perhaps a total mini-mash grain bill like:

• 3-4 lbs. 2-row Pale Malt
• 12 ounces Wheat Malt
• 12 ounces Flaked Wheat
• 12 ounces Flaked Oats

The combination of a proper yeast (e.g., WY1318) and the mini-mash I listed above should get you a permahaze.

Cheers!

 

It would depend on the particular wheat malt. But quite possibly.

 

Personally I wouldn't mash at a 2:1 ratio of unmalted grains to malted (wheat malt) grains. I would suggest that you add some base malt like 2-row Pale Malt but this is your beer. Mash the way you want.

Cheers!

 

Do you say this because of concern about DP? Briess Wheat Malt (for example) has a DP of about 160 deg L. So that's an average DP north of 50 deg L in that 2:1 ratio mash.

OTOH, some Belgian/German wheat malts, with a DP around 60-ish deg L could be problematic, or at least very slow, in that 2:1 ratio.

 

Yes.

Cheers!

 

Extract NEIPA tips from my experience only:
- Pilsen or extra light DME and 1 lb or so of Wheat DME. Mini mash, oats, other adjuncts not required. For reference, Treehouse doesn't use wheat or oats in their main IPAs, Trillium uses some wheat but nothing else.
- Use WY1318 first, then experiment with others. Other yeast will work but this always gives me that lasting ultra cloudy, soft, and fruity contribution.
- Do not boil for 60 min, not necessary for extract. 20 min boil at most. Add one pound DME or so at beginning of boil and the rest with 5 min left. I only do full volume boils so not sure about partial volume boils.
- Don't worry about IBU calculations, you will get enough bitterness from the massive whirlpool steep.
- The final gravity is very important to keep in mind when doing extract. You want the beer to be dry enough so you don't have a cloying sweetness, between 1.010 and 1.016. Use regular sugar when going above around 1.058 OG to help with this.
- Unnecessary to dry hop at high krausen, dry hop as you like though.
- Obviously, minimize oxygen as much as possible after fermentation. Closed transfer to keg, co2 purging, etc.
- I prefer carbonation between 2.38 - 2.58

 

What’s your dry hopping schedule/process and how much?

 

Listed is my normal hop schedule for a 7% ABV NEIPA:
2-3 ml hop extract for 10-20 min boil
Hops
3 oz at flameout for 25 min
3 oz at 170F and below for 25 min
3 oz DH at day 5.
Then closed transfer to keg with:
4 oz DH at day 10 for 2-4 more days.
Cold crash for 1-2 days.
Closed transfer to another keg and begin force carb.

 

In my experience this is the key. I use us5 with the same resulting haze but 1318 and 1968 are my favorites so far.
Also I never hear people talk about the timeline but There’s gotta be something to the quick turnaround. All I know is the beers I brewed years ago that fermented for two weeks before a massive Dryhop didn’t end up like the ones I brew now

 

Wow! That is a lot of higher protein grains!!

I reviewed my last two batches of Juicy/Hazy IPA ('NEIPA') and they had:

• Last batch was 1 lb. of Wheat Malt and 1 lb. of Flaked Oats
• Previous batch was 2 lbs. of Wheat Malt

I would expect that your batch should be 'extra' hazy.

Cheers!

 

"This is interesting. So is this essentially the 'fermenting under pressure' that I've been hearing about?"

I transfer to a keg on day 10, not day 5(looking back at my response I see it could look that way).
I have not tried fermenting under pressure.