Northeast Pales/IPA/DIPA

IMO Alchemist, Hill Farmstead, Lawson's do wonderful things with brining out hop aroma and flavor, but are different than these new tree house, trillium, ect styles.

In my eyes if West Coast style is one side of the rainbow and Trillium/Tree House is the other side, Alchemist/Lawson's/Hill are the best of both worlds.

 

You...and everyone else, lol.

 

Heady and 2nd fiddle are both definitely maltier than everything from TH and Trillium. More speciality malts and/oruse of Vienna/Munich will get you to a closer replication of these

 

I completely agree. I like a more assertive NE Style IPA myself. I have been trying to get that perfect blend of tropical juicy hop flavor and aroma with a noticeable level of dank and resin bitterness. I am getting close and the turning point for me was the use of Simcoe for my boil additions. Toes the line beautifully. Then mostly galaxy or mosaic or azacca or the such for whirlpool and dry hopping.

 

So here is my end result on my NE DIPA... I prefer to take the pics outside, but not possible at the moment. Just hit it with a light from the side to show off it's appearance.



While I am sipping on this, I will try to explain the best I can (I don't get too fancy though!).

Aroma: Very intense, clean tropical fruit. I get some pineapple, orange/citrus and mango. It's completely juicy. Smells incredible to say the least. No shortness on aroma here, but with 11oz or so of dry hop in two stages, I would hope it would be intense!

Appearance: Completely hazy at this point, you can't see anything on the other side of the glass. Beautiful color, light golden hue. Head sticks around a while.

Taste: Right up front you get a punch of orange and some grapefruit. I get some Nelson type hop notes, like that grape/musky. Pineapple comes through near the end along with dankess and a faint breadiness on the finish. The finish also has a bitterness that lingers, likely due to the fact it is still on the "young" side. After a few more days I am sure it will balance out. Reminds me more of like Haze or something from Treehouse vs. say Julius (Haze is my favorite from them). I personally was going after a more west/NE hybrid in terms of bitterness with the NE juiciness, which I nailed. You can def feel those 80 IBU's though!

Mouthfeel: My recipe only was 6% flaked oats and carbonated to about 2.5 volumes. It has an excellent medium body to the beer. Not sure I would call it soft/velvety, but it's very pleasant. To be honest, I have yet to really notice the whole "soft/pillowy" mouthfeel of any Treehouse/Trillium or other NE IPA's anyway, so I am not a good judge for this one.Typically I just notice if the beer is higher or lower carbonation mixed with the body of said beer.

Overall: Completely love this... It exceeded was I was after. I was worried it may end up too "juicy" and boring, as I really do appreciate a bold bittering in my IPA/DIPA's. It combines the best of both worlds (west and NE styles). While the aroma is pure tropical fruit, the taste adds more complexity than you would expect. I think for those looking to recreate the more "gentle" NE-style completely, I would just reduce the bittering a little (not completely). My bittering charge of Columbus was 46 IBU's right up front, so perhaps half that would work out for most. I personally wouldn't change anything though next time for me.

Hop wise, in order of quantity (most to least) was Simcoe followed by Nugget/Citra and then Mosaic and lastly Columbus. Super happy with this combination together!

Summary:
OG: 1.073
FG: 1.013
Grist: 2-row, Golden Promise, 10L, Flaked Oats, Honey Malt
Hops: Simcoe, Columbus, Nugget, Citra, Mosaic
SO4/Cl Ratio: 4:1

 

Damn!! I wish i had the recipe for this...Id like to make this...*hint*hint

 

Here is another photo of my finished beer, different picture. It really takes on a different color depending where you go with it, from yellow to darker golden hues.



A buddy of mine who does youtube beer reviews did a review of this beer earlier this week, so I will be sure to post a link up once its up!

 

Last batch I did, I used 6 lbs of 2-row and .5lb of flaked oats for a 2.5 gal batch. Came out a very light yellow. If you don't mind... what are you using for this batch lbs-wise, in your grist, for a 5 gallon batch?

 

87% 2-row, 5% flaked oats, 3% crystal 10L, 3.5% Sugar and 1.5% Honey Malt.

Around 18-lb total grain weight... I also brewed more than 5-gallon to deal with losses for all the hopping so my keg volume was 4.5-5gal.

 

Do you purge before dialing down the PSI?

 

That's what a lot of folks…myself included have seen. Sometimes it may take 4 weeks for chico to drop clear, but it will. I've had 1318 goes 6 months post brew day and still hazy as bob marley's tour bus.
My theory will be coming out in the october issue of Byo….got pretty good sources on it.

 

The review is up for those interested!

 

That's odd, at six months in the bottle my 1318 beers usually drop clear. I may need to dig some from the last batch up and see what time has done for it.
edit, found a bottle, and it has a huge cake built up in the bottom of the bottle, and looks clear. I will do my best to get pictures up today.

 

Here is a picture of the 1318 portion of my split batch experiment from april. After five months in the bottle it has dropped pretty clear.
Here is a pic from bottling day...

1318 is the sample to the right.

 

Me too!

 

I'm gonna throw San Francisco's Cellarmaker into this mix of "best of both worlds" . . . achieving the elegance and intensity of Focal Banger/Heady, and Hill Farmstead . . . but also not nose-diving into the Murk

 

I have yet to try them, but they are on my list.

 

Not sure if this is exactly what is pictured, but it's close. If you read through enough, it might mention specific hops that at different from this recipe.
https://www.beeradvocate.com/commun...ortheast-ipa-ag-w-partial-mash-option.436541/

 

Has anyone tried to use lactose for sweetness/creaminess in beers like this?

One of my fav 3 floyds brews is apocalypse cow - an IPA with lactose. Nice and creamy mouthfeel. It's not considered a NEIPA, but it popped in my head as I was making my recipe

I'm going to brew my first batch of NEIPA soon and I was considering lactose as a possible ingredient.

 

Man, there is a brewery here in Brazil which is making an AWESOME NE DIPA. The yeast strain they are going for is Conan, It gives a fruit character very distinct from other strains.