Northeast Pales/IPA/DIPA

Exactly and alchemist makes a lot of heady but still nowhere nere the production level of the larger breweries, actually I have no idea I am just assuming. This is all irrelevant to the homebrewer because we can add as much hops as we want. Just wondering if the small batch IPAs brewed with so many hops can scale up.

 

I would bet good money that they are cold conditioning before centrifugation so it acts the same as a long period of lagering essentially. A centrifuge is just a way to jack up gravity and get everything to "instantly" settle out of solution. Anything happening during lagering will happen in a centrifuge.

 

Dry hopping, especially with pellets, can add a lot of haze. Hop tannins can cause haze independently of proteins as well.

 

Yup, the polyphenols from hops will introduce some haze. Having stated that, the level of haze from dry hopping is significantly less than the murkiness you see in beers such as Trillium.

Cheers!

 

BYO had an article in octoberish of 2013ish that went over vermont breweries. In that article they have a couple clone recipes that were interesting. I brewed the lawsons double sunshine as I love citra hops. The grain bill included flaked oats. The mouthfeel on that beer was fantastic and gave the impression of mango or guava nectar in the mothfeel.

 

I am citra ***** as well. I am brewing an all citra ipa this weekend with flaked wheat at 8% to try and give it more body. I'll have to check out that recipe and see how it differs from mine and maybe make some adjustments.

How did it turn out?

 

I did a 10gal batch, half got dryhopped with citra alome, the other half got dryhopped with centennial, simcoe, and columbus. The all citra scored 35 at state fair, the other scored a 42. Both had a thicker mouthfeel, and the citra was evident. But the nose on the multi hop version was insane. I use the grain bill for all my ipas now though.

 

Oh, I used wlp001 and it was a pretty clear beer though.

 

Haha!

 

The BYO issue was October 2013 and the article was entitled Verrmont Cult Classics. It was written by Dave Green (@telejunkie).

Yes the clone recipe for Double Sunshine called for 1 lb. of Flaked Oats (7.7% of the grain bill).

There were also recipes for Heady Topper, Holey Moley (The Alchemist) and Abner (Hill Farmstead). None of thee other hoppy beer recipes had any flaked adjuncts as part of the grain bill.

Cheers!

 

I also brewed the holey moley clone and found it to be lackluster. But the one thing that stands out to me in all the recipes, from my hazy memory, is water chemistry. It seems every recipe had a caveat stressing the importance of water chemistry to achieve similar results at home.

 

I also cloned the double sunshine, pretty sure I followed it close to a T. The beer came out unbelievable and now my future brother in law wants me to make ~15 gallons of it to bottle as his wedding favors. I can only promise that they'll be doing some serious label peeling and bottling, as I gave up on that years ago

 

So, I was inspired from this thread, and had to burn through some fresh hops as well. I threw together an extract batch using some wheat and light lme, small bittering charge, copious amounts of late kettle hops, and london3. My benchmark is heady as thats the only murky hazy juicy ne pale ale ive had the pleasure to try. Airlock is bubbling, more to come. Gonna let it ferment for one week, followed by a two stage dryhop. Citra, amarillo, and a five gallon bucket worth of fresh centennials went in at whirlpool. Dryhop additions will be the same three hops. Hopefully full tasting report in 5 weeks.

 

I don't think your gonna be dissapointed. I kegged my first hoppy beer with London 3 last night. I'm very interested to see how it tastes carbed. Might have to post a recipe if it's as good as I think it is.

 

Pretty orange and hazy with no crystal malt:

 

@ChrisMyhre looks fantastic!!

 

Yes please. Throw a noob a bone. I want to know how to homebrew beers to look and taste like that!

 

Lots of speculation:

• Use London Ale III yeast
• Use flaked adjuncts
• Or brew like Trillium which uses a very flocculent yeast and no flaked adjuncts

Your choice.

Cheers!

 

Taste is the big thing for me. I like the murky beers, but that's not as important as getting the juicy, aromatic hop-bomb taste. I keep adding more and more hops at the end of the boil, hopstand, and dry hop (20 oz in my current 6-gallon batch) and still can't seem to get the level of hoppiness the commercial brewers get.

 

I thought the conventional wizdum was that west coast breweries made their IPAs with noble, chivalrous, knightly sugar to dry it out, which is good, while the east coast breweries used that evil, dastardly, hell-bent-for-leather crystal malt, which is bad.

I had never considered that it might be different than that, to be honest. Well at least reading some of the threads around here over the years, that is.