Northeast Pales/IPA/DIPA

So I will report back in a few weeks with how it ages in the keg, but I just kegged my new APA today and yet again, very turbid. It wasn't nearly as bad pre-dry hop, so I will be curious if this one will clear in a few weeks. I used a very healthy pitch of WY1056 (88% attenuation, crazy) and my dry hop quantity on this one was 6oz (correction to my 8oz posted previously, I was mistaken once I checked my notes again). Again, this beer once it hit FG I cold crashed a few days, then allowing the beer to warm up before the dry hop for 5 days at room temp. Then again cold crashing again at 35F for three days.

OG: 1.051
FG: 1.006
5.9% ABV

My water profile on this one:
Ca - 175
Mg - 10
Na - 15
SO4 - 360
Cl - 20
BiCarb - 25

Mash pH of 5.34

Malt bill was 72% 2-row, 15% Vienna, 10% White Wheat, 3% Crystal 20L

Columbus for bittering - First Wort Hopping (36 IBU)
Citra, Mosaic and Chinook at 5min (8 IBU, 7 IBU and 4 IBU)

No hop stand this time around.

Dry hop with 2oz Mosaic, 1.5oz Chinook, 1.5oz Citra and 1oz Cascade.

I will snag a pic when I tap the keg this weekend (then when and if it clears later on).

 

What's the grain bill on the Azacca IPA? I did some searching through the forums but I don't think you've mentioned it before.

 

My most recent version (recipe/tasting), first time with a blend of Conan (GigaYeast Vermont IPA) and London III... Conan won. Hopped with Simcoe, Citra, and Mosaic. Poured one keg at the DC Homebrewers booth at HomebrewCon so maybe some of you got to sample it?!

 

Michael, I did get a chance to drink your beers Thursday evening and I enjoyed both the Conan and 1318 beers I drank. FWIW I thought the Conan beer was very good but for me the 1318 beer was a WOW beer. The 1318 beer gave me a taste perception of lemon meringue pie.

Thanks for making your beers available!!

Cheers!

 

Looks like it was very similar to my new one, but with MO as the base malt. The new APA also increased Vienna and Wheat percentages.

75% Maris Otter
8.5% Vienna
8.5% White Wheat
4% Cara-Pils
4% Crystal 20L

I used 8oz Azacca total for that one…

0.5oz FWH (60min)
1oz (10min)
2.5oz (hop stand for 30mins between 160-170F)
4oz (dry hop)

US-05 Yeast.

FWIW, a few of my beer friends said it was just like many Treehouse and the like "NE" style IPA's in flavor/aroma. Which I also agree, that beer was almost too juicy for me lol. I probably wouldn't use Azacca by itself in the future, I think it needs additional punch. Lot's of soft orange like flavor with that hop.

 

I have some Azacca hops that I need to utilize. What hop(s) would you suggest to be used to complement Azacca?

Cheers!

 

Good question! For my tastes, I think adding a little Mosaic or Citra for flavor/aroma would add a bit more depth to that citrus character. Only a little bit though, just to compliment. So perhaps like a 2:1 ratio of Azacca to one of those hops. Then I would add some backbone to it with Chinook or Simcoe in both bittering and the dry hop. I really liked Azacca, but it just needed a little more complexity for me.

 

I was actually thinking about using some Mosaic as a complementary hop with the same ratio you stated: 2 parts Azacca and 1 part Mosaic.

Thanks for sharing your thoughts with me.

Cheers!

 

Just poured a new keg of IPA that is NEPAesque...30 min FW Chinook addition that is oh so smooth and murky at this point.

 

Barry, which yeast strain did you use?

Cheers!

 

I was only pouring one beer and it had 1318 and Conan together. The other was Scott's... not sure which one you liked better? His was more hop-forward I though (aroma and bitterness).

 

To re-iterate I thought both beers were very good!

As I recall the whiteboard there were two beers of:

• An APA with three hops and "(Conan)"
• An APA with two hops and "(1318)"

Does the above sound correct to you? As I received the beer(s) the gentleman pouring the beer motioned over to you and stated: "That is the brewer over there". I gave you a 'glass up' as a thank you/sign of appreciation.

It was the second beer with "(1318)" that especially wowed me. It gave me the impression of Lemon Meringue Pie; especially creamy with a vibrant aspect of citrus that was reminiscent of lemon to my palate.

Cheers!

 

007 with 90% Full Pint malt and no flaked anything or wheat

 

I think you were probably seeing the Conan+1318 from the top beer (mine) with three hops. If you liked the one with two hops, that was Scott's (not sure what yeast he used on that one).

 

I liked both of those beers!! They were both of very high quality.

Maybe you could pass on to Scott my comment of Lemon Meringue Pie. In all probability he will laugh and say: how did he get that flavor from that beer!

Once again, thank you for bringing your beer and sharing it with us!!

I have my first "New England" style IPA brewed beer bottle conditioning right now. It was based upon the Trillium Fort Point Pale Ale recipe in the Sept. 2015 issue of BYO. I will be trying my first bottle at the end of the month. I have my fingers crossed on this particular batch.

@telejunkie

Cheers!

 

I just did that very combination. I used the grain bill from the perfectly average awesome New England IPA poll going on right now and fermented with 1318. I used Simcoe at 60, 30, 15, and 5. Then mosaic and azacca at flameout. Then used that combo for 3 dry hop additions. Only 4 days into carbing up but really liking the early results. Will report back after its conditioned properly.​

 

Didn't Scott use that RVA Manchester strain for his NHC NEIPA? I forget, but I did have them both as well (I was in FOAM booth right next to DC Homebrewers).

 

So I tapped the APA today... Of course, turbid/hazy as hell!

Pictures below are right out of the camera, no saturation or other edits to them.





Based on my experience with the past few IPA's I have done, this one won't likely won't clear. Again, this was brewed with Chico WY1056 as a reminder. No oats, flour and other "trickery"... I hit FG prior to cold crashing a few days, then dry hopping, then cold crashing again. No hop stand. Just standard boil and dry hop additions.

I will say this though, this is honestly the best (not just mine) APA's I have ever had. I am completely blown away by this beer and will re-brew with no changes what-so-ever. The aroma is just addicting to say the least... Found myself just wiffin' constantly as I enjoyed (a few) of these, with the flavor being just as exciting. Dankness, pine and those tropical notes from the mosaic/citra combo in there as well. Incredible. So proud of this beer.

I will be curious in a few weeks if this beer looks any different... Will advise.

 

Did you use any kettle finings (e.g., Irish Moss)?

Cheers!

 

I did use 1/2 tablet whirlfloc with 5min left in boil. Cooled down to yeast pitch temp with my cooler right after boil ended. Left as much of the trub in the kettle as I could.