Northeast Pales/IPA/DIPA

Have you ever done an APA/IPA with trois? That can really kick up to "juiciness" of a hoppy beer, especially with fruity hops.

 

Really? It seems if I get too heavy handed with my hop additions they can be almost too hoppy. Never had a commercial beer that was that hoppy.

 

I am with @SFACRKnight, my homebrewed IPAs are every bit as hoppy (hop aroma/flavor) and sometimes moreso than commercially brewed IPAs. I obtain this level of hoppiness using modest amounts of hops compared to what many other BA homebrewers report. I have always chalked this up to the fact that my homebrewed IPAs are always fresh. Maybe there is another explanation? If so, I don't know what it is.

Cheers!

 

I just finished reading an interview with Nate Lanier from Treehouse Brewing in the winter 2014 edition of craft beer and brewing magazine. While guarding hop blends and sepcifics to beers like julius the article does infer that he mashes a bit high by ipa standards. Also there is a homebrew recipe created by Nate in the article which contains no flaked adjuncts, is fermented with chico, and is mashed at 150. While I feel that none of these things will add murkiness, haze, or mouthfeel, he does suggest treating water with gypsum to taste. While I feel that the re ipe is a pretty generic one that was just put together for this article, I gather from the article that it may be possible they are using a higher mash temp to get the mouthfeel these beers all seem to have in addition to specific water chemistry. I would be curious what the FG is on any of these beers. I also think that the secret to these beers may actually be counter intuitive to what we all expect to see when brewing an ipa. I mean so far I am seeing a trend towards flaked adjuncts, higher mash temps, maybe more of a stout water profile, and smaller bittering charges followed by copious late kettle, whirlpool, and dryhop additions.

 

In the article entitled Vermont Cult Clones written by Dave Green (@telejunkie) there are recipes for six Vermont beers (Heady Topper, Abner, Double Sunshine, etc.).

Throughout the article, Dave makes numerous mentions to getting the brewing water ‘right’. Some example:

· “John Kimmich’s biggest piece of advice for trying to clone this beer: “Technique and water treatment.”

· Concerning Abner: “The mouthfeel of this beer is incredible, which means that chlorides are one key to Shaun Hill’s success at Hill Farmstead Brewery…”

· “Sean Lawson advises homebrewers to, “determine if you have hard or soft water. I recommend John Palmer’s How to Brew for reference…”

Needless to say that brewing with proper water important for all beer styles but it appears from Dave’s article that brewing water is critical for brewing a ‘new’ New England style IPA.

Cheers!

 

I'm starting to think this "regional apologist" beer thing is getting out of hand...just had an incredible IIPA from a little brewery up in Montana that rivaled anything I've had from HF, Alchemist, RR, FW, etc. Quality water/ingredients can be built/had anywhere along with incredible beer, IMHO.

 

Did the beer look like a cup of gravy?

 

The IIPA did not, although it was not crystal clear...their Wit though, looked a little like chicken gravy : )

 

I love Trois but I feel like I've never made a "crisp" Trois beer. I've been using 1098 lately and I feel like everything is less muted YMMV

 

I feel these east coast/New England IPA's have emerged and gained such popularity because they are the natural occilaton away from the very popular west coast IPA that we have been so obsessive over for the past year. People will always love hops but will naturally look for something different over time. At least this is what had happened to myself. And these style of IPA's are the perfect counter point.
Soft bitterness to the firm stiff bitterness of west coast
Hazy versus crystal clear
Fruitier estery yeast versus super clean chico like verieties
And then to a slightly lesser extent adjuncts like wheat and oats versus crystal malt. And even lots of new super tropical fruit hop profiles versus the classic piney citrusy west coast hop profiles. But that again to a lesser extent than the earlier statements.

In ten more years I wouldn't be surprised if we are craving those super bitter west coast styles that started the whole thing.

And of course IMHO

 

I don't know where it goes. During fermentation my basement smells heavenly with delicious hop aroma. When fermentation slows, I throw in 5 or 6 oz of dry hops, wait another week or so and bottle. I get a fair bit of aroma after two weeks of conditioning, but not enough flavor, and absolutely nothing like any of the top commercial hop-forward IPA/DIPAs. The current batch I'm hitting with two rounds of dry hops, 4 oz then 5 oz, and that's after 4 oz at 5-10 min in the boil and 6 oz in the hopstand. If it comes out 'too hoppy' I'll be pretty happy!

 

No, is that Brett? I haven't ventured into Brett yet. Are you talking 100% Brett IPA?

 

Funny, but a lot of "West Coast IPAs aren't that bitter, don't use Chico yeast, and are not that brilliantly clear...the crystal malt (or lack therof) is what defined the "west coast style" for a lot of folks, but that was just stereotypical also, IMHO.

 

I meant to say past ten years in my post above. And I find that west coast IPA's are not nearly as bitter as they once were, but I feel that bitterness certainly was the hallmark of the style in the beginning. It's what I used to crave about them. That strong lingering bitterness. Also I just said "chico like" because I'm referring to clean tasting year stains. Less what it's called and more about the yeast producing low amounts of esters.

 

Up until December, it was thought to be brett, but now is known to be sacc. Here is something to get you started http://www.themadfermentationist.com/2012/07/100-brett-trois-ipa-recipe.html or http://www.beeradvocate.com/community/threads/tropics.210213/

 

Anyone else see that this same discussion about haze and murkiness made its way into this month's BA?

 

Pliny is measuring 65 these days, and Green Flash WestCoast IPA is not at all the super bitter IPA it used to be.

 

I thought it was pretty funny given this very long thread. That article had to have been submitted a couple months ago and here we are (weird timing).

FWIW, I think there was more (and better information) in this thread vs. the article.

 

Well yeah, everyone in the homebrew forums is a damned genius...

 

Im at 7 days on 1318 and it still has a huge krausen and is off gasing