Critique this NEIPA Recipe Please!

Discussion in 'Homebrewing' started by ultravista, Apr 15, 2017.

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  1. ultravista

    ultravista Initiate (0) Dec 11, 2010 Nevada

    Does anything glaring stand out for this recipe?

    Will the Citra/Galaxy/Mosiac dry hop work well with the Amarillo/Centennial/Simcoe hop stand?

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    Batch Size: 6 gallons
    Boil Time: 60 Minutes

    Ingredients:
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    Amt Name Type # %/IBU
    12 lbs Pale Malt, Pearl (Thomas Fawcett) (2.6 S Grain 1 64.0 %
    3 lbs Oats, Flaked (Briess) (1.4 SRM) Grain 2 16.0 %
    3 lbs White Wheat Malt (3.0 SRM) Grain 3 16.0 %
    12.0 oz Carastan Light (Bairds) (15.0 SRM) Grain 4 4.0 %
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    5.00 oz Hop Shot [3.35 %] - Boil 60.0 min Hop 5 41.5 IBUs
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    1.00 oz Amarillo [9.20 %] - Steep/Whirlpool 60. Hop 6 11.4 IBUs
    1.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 7 12.4 IBUs
    1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 60.0 Hop 8 16.1 IBUs
    ------------
    1.00 oz Citra [12.00 %] - Dry Hop 6.0 Days Hop 9 0.0 IBUs
    1.00 oz Galaxy [14.00 %] - Dry Hop 6.0 Days Hop 10 0.0 IBUs
    1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 6.0 Hop 11 0.0 IBUs
    ------------
    1.00 oz Citra [12.00 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
    1.00 oz Galaxy [14.00 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
    1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Hop 14 0.0 IBUs
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    1.0 pkg London Ale III (Wyeast Labs #1318)
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    Water 200ppm Chloride / 75ppm Sulfate
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  2. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    I'd drop the Carastan. The oats and wheat will give you a ton of body and the high chloride will accentuate sweetness. IMO, there is no place for any caramel flavors in this style. Otherwise it looks solid. Hops sound tasty; just make sure the Citra is fresh. If you personally like the Carastan, leave it in - it's your beer and it will taste good.
     
    chavinparty likes this.
  3. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Amarillo, centennial, and simcoe all scream dank west coast hops. I would go citra mosaic and galaxy all the way.
     
  4. ultravista

    ultravista Initiate (0) Dec 11, 2010 Nevada

    This is a modified Off the Topper recipe (Northern Brewers Heady Topper clone) - the kettle hops are supplied with the clone kit. The Citra/Mosaic/Galaxy are my additions. The wheat was upped +2 pounds and 3 pounds of oats added. The Carastan is mixed in with the two row.

    Do most Heady Topper recipes have Amarillo, Centennial, and Simcoe?
     
  5. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Last fall I homebrewed my version of a clone of Heady Topper based upon a recipe by Dave Green (@telejunkie) in the Oct. 2013 BYO magazine.

    I used lots if varieties of hops in that beer:
    • For 30 minutes of boil: 0.5 oz. Simcoe
    • End of boil: 1 ounce each of Cascade, Simcoe, Centennial and 0.5 ounce each of Apollo and Columbus
    • For dry hopping: Chinook, Apollo, Simcoe and Centennial.
    Cheers!
     
    SFACRKnight likes this.
  6. Dmanuele1991

    Dmanuele1991 Initiate (0) Mar 5, 2014 Wisconsin

    I'd get rid of the wheat, I used to use it in my neipa but it made it super murky. I use only pale 2 row and oats, and the body is still great along with a haze. The murky isn't bad don't get me wrong but its not an appealing color
     
  7. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    I know Heady topper contains Simcoe and Centennial, pretty sure Amarillo is in there too.
     
  8. ultravista

    ultravista Initiate (0) Dec 11, 2010 Nevada

    Today marks two weeks since brew day. Fermentation has been around 65-67 F the entire time. Today's sample tasted great despite a gravity of 1.020 (two different hydrometer samples).

    OG was 1.082 and mash @ 152 using London Ale III (1318). Per the recipe in Beersmith, it should be right there at 1.021.

    Going from 1.082 to 1.020 is around 73% attenuation (per Beersmith).

    I moved the chamber temperature to 70F to coax a point or two out of the yeast. After two weeks and 73% attenuation however, I am not confident this yeast will do anything else.

    At 1.020, the beer tasted good, not too sweet to my palate. Knowing that it's 1.020 is bugging me ..

    Given the recipe above, what are you thoughts on leaving at ambient temperature for another week or should I bite the bullet and keg/dry hop now?

    This style is supposed to be a little sweeter but is 1.020 too sweet?

    With the exception of throwing more yeast at it, what would you do?
     
  9. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I never used a hopshot so will not comment on that. As for the rest of the hops, these all play nice together, in my experience, but I have never used 6 different types in a recipe. I question whether each variety adds an extra, detectable flavor element that will enhance the beer. You might be approaching diminishing returns. Sometimes people speak of muddiness with multiple varieties - what I think they mean is that some of the flavor elements become obscured. I'd suggest a more conservative approach to hopping this one, in terms of varieties used, unless you are sure you want all 6 types.
     
  10. SFACRKnight

    SFACRKnight Grand Pooh-Bah (3,348) Jan 20, 2012 Colorado
    Pooh-Bah Trader

    Attenuation seems a touch low, but three pounds of oats is pretty high. This is where my oatmealt stouts usually attenuate down to as well. Two weeks in I would be bottling already, can't get biotransformations this late in the game.
     
  11. Ten_SeventySix_Brewhouse

    Ten_SeventySix_Brewhouse Zealot (744) Jul 20, 2016 Indiana

    I would disagree that this style is supposed to finish sweet. It often gives the impression of being sweet, due to the fruity nature of the hops and the juice like appearance, but the FGs of most commercial examples are in line with WC IPAs (maybe slightly higher due to the English yeasts). 1.020 seems like a high, FG, but your OG was also higher than most. This beer is really a double IPA, and you're within 2 FG points of officially qualifying as such according to BJCP.

    Based on my experience with 1318, it's done. If you really want to go lower, you can pitch another highly attenuative yeast, maybe Chico and see where it goes. However, I think you already answered your own question: you hit your calculated FG, and the beer doesn't taste too sweet/underattenuated. Package it and drink up. Next time, build a recipe that will go lower if that's your goal.
     
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