NE style IPA questions

Discussion in 'Homebrewing' started by Alteredstate, Nov 1, 2017.

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  1. Alteredstate

    Alteredstate Initiate (0) Mar 5, 2015 New Jersey

    I am brewing Saturday after a long layoff from brewing. I am brewing a NE style IPA. The LHBS recommended using distilled water and add 4-5 grams of calcium chloride and 2-3 of gypsum. How will this affect my mash PH? I also see different temps for mashing in, is 154 a good start? I am using wyeast London ale 1318 with a starter. Thanks
     
    TooHopTooHandle likes this.
  2. JohnnyChicago

    JohnnyChicago Initiate (0) Sep 3, 2010 Illinois

    The ratios look about right, but the amount would depend heavily upon your water chemistry.
     
  3. VikeMan

    VikeMan Grand Pooh-Bah (3,067) Jul 12, 2009 Pennsylvania
    Pooh-Bah

    It will lower your mash pH compared to what it would be without the CaCl2 and CaSO4. But your grain bill is also a big factor. You might want to try one of the mash pH calculators.

    Here's the mother of all threads on NEIPAs:
    https://www.beeradvocate.com/community/threads/northeast-pales-ipa-dipa.319817/
     
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  4. TooHopTooHandle

    TooHopTooHandle Initiate (0) Dec 20, 2016 New York

    On my most recent NEIPA I did I used a 2.12 chloride to sulfate ratio and the mouth feel was spot on IMO, but to know the proper measurements it all depends on your batch size and grain bill those are the big factors. Example: for my 6 gallon batch with distilled water I used 10 grams of chloride and 4.5 grams of gypsum in mash water and 3.5 grams of chloride and 1 gram of gypsum in kettle for a mash PH of 5.54 giving me 181ppm chloride and 85ppm gypsum. I mashed at 151-152 degrees for 60 minutes. 5.59 gallons of mash water and 3.92 gallons of sparge water. I would recommend using software like brewcipher to get the proper calculations for your batch.
     
  5. Alteredstate

    Alteredstate Initiate (0) Mar 5, 2015 New Jersey

    thanks guys I will look at the mash ph calculator and see what I come up with
     
    TooHopTooHandle likes this.
  6. Silver_Is_Money

    Silver_Is_Money Devotee (337) Jun 4, 2017 Ohio

    Any dry yeast recommendations (other than Fermentis S-O4 or US-05) for NEIPA's?

    I was considering dual-pitching 1 pack of Danstar Windsor and 1 pack of Danstar Munich Wheat. The plan is to rehydrate them together. Fermentation at a controlled 64 degrees F. is the target.

    I may toss in some S-04 also, to bring down the FG a bit.
     
    #6 Silver_Is_Money, Nov 2, 2017
    Last edited: Nov 2, 2017
  7. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    Definitely don't use the Munich wheat or Windsor . I'd go with s04 personally if you are only looking at dry yeast.
     
  8. Silver_Is_Money

    Silver_Is_Money Devotee (337) Jun 4, 2017 Ohio

    I can see where the Munich Wheat may be rejected due to clove and banana, but why reject Windsor, which tosses up no clove or banana per Danstar's new flavor profile charts? Also, Munich Wheat exhibits only about 1/3 of the clove and banana that Munich Classic tosses up per the same charts.

    https://mashmadeeasy.yolasite.com
     
  9. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    It's your beer so do what you want but I've tried a few different dry yeasts for this style and while none are great s04 was the most pleasant.
     
  10. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    I've used Muntons Dry Ale Yeast about a half-dozen times with excellent results, if I do say so myself.
     
  11. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    Yes I haven't tried this one but would be willing to try with your recommendation and the fact that it's by far the cheapest yeast.
     
  12. Prep8611

    Prep8611 Savant (1,208) Aug 22, 2014 New Jersey

    Oh I also used mangrove jack m10 I liked that as well but I'm not sure what actual yeast strain that is.
     
  13. Jesse14

    Jesse14 Initiate (0) Jul 21, 2011 Massachusetts

    I like Nottingham in IPAs. Super versatile dry yeast.
     
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  14. Silver_Is_Money

    Silver_Is_Money Devotee (337) Jun 4, 2017 Ohio

    I've used it successfully in clean West Coast IPA's, but East Coast IPA's demand far more yeast character.

    https://mashmadeeasy.yolasite.com
     
  15. Jesse14

    Jesse14 Initiate (0) Jul 21, 2011 Massachusetts

    I agree that the yeast is an important component to the NEIPA style, I feel that the grain bill and hop schedule have a bigger influence on that characteristic hop saturation you want. If people are having success with US05 then Nottingham could yeild nice results as well.
     
    GormBrewhouse likes this.
  16. utahbeerdude

    utahbeerdude Maven (1,374) May 2, 2006 Utah

    I'd go with the recommendation of Muntons Dry Ale yeast by EvenMoreJesus, if you are committed to a dry yeast. US-05 is definitely not the yeast to use, and I personally think S04 is pretty awful for light-colored beers. My recommendation, though, is Wyeast 1318 London Ale III. Cheers!
     
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  17. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    For these beers, you want a yeast with high flocculation that doesn't do so in high polyphenol environments. A yeast like US05 is decidedly not that kind of yeast, though it will make you a lovely IPA.
     
  18. Hogue2112

    Hogue2112 Initiate (0) Apr 7, 2016 Ohio

    I recently brewed a NEIPA with the Omega DIPA yeast. While I love the flavor contributions this yeast gave us, I feel like I have a lack of mouthfeel/thinness that I am attributing to this choice.

    The more you know :nerd:
     
  19. EvenMoreJesus

    EvenMoreJesus Initiate (0) Jun 8, 2017 Pennsylvania

    What was your FG? Ever think of using some unfermentables like lactose or maltodextrin?
     
  20. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    That's just wrong in an IPA, imho...maybe some oats, but that's where I draw the line :rolling_eyes:
     
    GormBrewhouse likes this.
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