IPA recipe help

I don't like honey malt or crystal in my ipa, so I won't weigh in on the grist. Hops look ok. Maybe split the dryhop into two additions, one near the end of fermentation for biotransformations, one after fermentation is complete. Also, esters are common in these beers. Fermenting that cool may hinder the production of esters.
edit, that fg looks high, especially with your sugar additions.

 

As already mentioned you should probably drop down the crystal and honey quite a bit. If it was me I would drop the honey completely if going for Congress St qualities. I also agree that your FG is too high for this size beer. It will be too sweet. I would just shift everything down 4 or 5 points starting with the OG. Good choice on the SO4. I like that yeast for the style.

 

I've never had the beer you are referencing but I have made a few NEIPAs that were great. 5% is my honey malt max. I normally shoot for 2-4% for beers that I want the nutty, malty, dryness I get from honey malt.

 

SO4 should be fine but it is pretty well known that WLP007 is their house yeast.

Water is pretty important to a NEIPA do you plan on adjusting your water?

 

I would boost your OG up a little and try to increase you attenuation with a lower mash and/or a little more sugar.

 

I wouldn't do more than 0.75 lbs total. Increase the extract a little too and mash between 148-150

 

For a trillium type beer, I would use flaked oats and/or flaked wheat, and/or golden naked oats, and/or white wheat. While I'm no expert at this style, I would get rid of crystal and sugar, and replace with the above mentioned specialties. I've always thought crystal wasn't great for hoppy beers. Also sugar creates a dry a finish which is not typically in this style.

Also, I know you mentioned water chemistry isn't a part of your equation yet, but pH is really important to control with extract brews in my experience mostly for the ending color of the beer. Do you use tap water or purchase spring water? Before I did a water test, I would blindly put 2-4oz of acidulated malt based on my LHBS suggestions. They said even if your pH was "fine", a few oz of acidulated wouldn't hurt. Also if using tap water with this style, treating with a campden tablet is important to get rid of chlorine/chloramine which will cause a rubbery flavor.

Cheers! Report back with changes you end up making at the result!

 

While I agree that in an all grain recipe flaked adjuncts should be used, from my experience wheat dme works in a pinch.

 

Sadly, sage advice like this can be had at many LHBSs.

 

0% dextrose. 0% carmel malt what so ever and max 2% honey malt. and just because its cloudy does not make an NEIPA. At. All.

 

Weihenstephaner makes an awesome banana NEIPA. I wonder where they get banana hops?

 

My advice would to increase the wheat DME. My reasoning is that wheat DME is only around 50% wheat, if I remember correctly.

Personally, I would go 30-40% wheat DME and 60-70% Extra Light or Muntons Light DME. No sugar or malt for your first try.

If you insist on using crystal, use one this time and try the other next time. This way you can decide your preference. Keep the crystal or honey and sugar to around 2-5 percent each.

Take notes and try to dial in the recipe to YOUR Preference! When dialing in a recipe, changing very few variables at one time.

Dry hop your first addition during active fermentation, around 48 hours in. The other half of the dry hop add around day 7-10 once fermentation is subsiding.

Good Luck

 

There is a hops called "Jarrylo" that can give of some banana flavors and/or prob belgian or a wit yeast.