NE style IPA questions

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

 

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/

 

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.

 

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.

 

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

 

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

 

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.

 

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

 

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.

 

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

 

I like Nottingham in IPAs. Super versatile dry yeast.

 

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

 

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.

 

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!

 

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.

 

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

 

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

 

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