National Homebrew Club Ireland

Anybody brewed anything like this lately?

Just wondering on recipe format. Some of them are pointing towards 30min mash and boil.

https://www.reddit.com/r/Homebrewing/comments/4ct7pk/hazy_juicy_new_england_ipa_recipe/

http://www.themadfermentationist.com/2015/06/hop-juice-north-east-ipa-recipe.html

Most grain bills are showing white wheat malt and flaked oats.

Finished beers looking like below

(http://i.imgur.com/veiyJUu.jpg)

Anyone on here attempted this?

Have Hop Juice on my list. Haven't even tasted an east coast IPA yet but I've heard so much online, I really want to. I think the 30 min mash and boil is from the quick and dirty method Brulosopher uses the odd time. I don't think it has any bearing on the style.

Yeah I've never added flour to a mash before. It all seems a bit strange.

I had I love NE by Galway Bay and loved it.

researching at the mo grains are simple enough
flour bit is bs
Trick for that style is lots and lots and lots of hops, did I say lots?

I will prob brew the recipe that is featured in this article http://threegodsbrewing.com/2016/05/02/musings-on-ne-style-ipas/

Big part of NE ipa's I've heard if the dry hopping in primary fairly early in the brew. The hop oils interact with the yeast some how and thats where the magic happens. Still have to brew one myself but I have had hazy beers similar to the pic by using massive amounts of dry hopping. 200 -300 for 20 odd L batch in 2 additions.

http://goodbeerhunting.com/blog/2016/9/8/unrated-the-crown-that-sits-upon-heady-topper
The original and king of the cloudies is Heady Topper and its the yeast mainly contributing the cloudiness, followed by hops. Adding flour or wheat flour will do a similar job and US breweries use this technique so it's no BS!

One of mine, love the style. Wit grist with US yeast and loads of tropical hops , mosaic in my case.

Much messing about with your water profile compared to an IPA.

I've gone with http://threegodsbrewing.com/2016/07/17/brew-day-and-fermentation-ne-style-ipa-2/

Isn't the water treatment a big deal in these too? Less gypsum, more calcium chloride? Makes for a softer hop flavour apparently and bitterness apparently.

Quote from: garciaBernal on October 16, 2016, 06:24:04 PM
Adding flour or wheat flour will do a similar job and US breweries use this technique so it's no BS!

Feature in this months BYO and lots of speculation.
Two Breweries brought style to the fore years ago Tired Hands and Trillium, both said categorically they don't use flour.
The style uses 20% oats and or wheat and as Nigel says a shed load of hops, especially at at flameout and really unusually 50% though a still active fermentation which keeps the hop particulate in suspension.
Up to three dry hop additions! Mosaic Citra Amarillo.
Water is also key with high ratio of chloride to sulphate
I'm loving the orange colour in that pic Oblivious, how did you achieve it?
No flour I'm afraid

edit byo not zymurgy

http://beergraphs.com/bg/973-two-brewers-admit-their-methods-for-haze/
Why are Tired Hands admitting to using flour here then?

That's a dreadful blog, in the podcast that say that they used it as a one off and yet the writer implies their beers contain flour.
At least those that posted In response called him on it.
Before Odlums get excited flour isn't used as a matter of course in the style, wheat/oats and a mental early DH schedule is where the haze comes from.

The bottom line is that flour will add haze to the beer if commercial breweries use it or not. I've done it and seen the end result.

Was the beer tannic from putting staight flour in, plain I'm guessing?
Did you use a water profile and mental dry hopping?

Quote from: kegging on October 16, 2016, 07:45:14 PM
Much messing about with your water profile compared to an IPA.

I've gone with http://threegodsbrewing.com/2016/07/17/brew-day-and-fermentation-ne-style-ipa-2/

have you priced up the ingredients and hops in that recipe ;D

Galway Bay are releasing a take on this style, it's called 'I ♥️ NE', not sure if it's available yet...I've been keeping an eye on Brew Dock

Quote from: Acott on October 17, 2016, 08:29:21 AM
Galway Bay are releasing a take on this style, it's called 'I ♥️ NE', not sure if it's available yet...I've been keeping an eye on Brew Dock

I'd say its long drunk up at this stage, I had it in their Beertraders in Dun Laoghaire about 3 weeks ago.

They had Trouble's Crosswalk's East Coast IPA* on at the same time. The 'I ♥️ NE' was more tropical fruit compared to a more citrus note from Trouble, both v tasty.

Still really don't like the look of the style though; smoothie milkshake anyone?

* pet peeve - wrong name, should be called a North East or Vermont IPA . An East Coast is a less hoppier, maltier version of a West Coast IPA; a mix between an English & West Coast IPA. The newer NE/Vermont styles are a totally different kettle of fish (or should that be hops😉)

Quote from: CH on October 16, 2016, 09:51:59 PM
Was the beer tannic from putting staight flour in, plain I'm guessing?
Did you use a water profile and mental dry hopping?

It wasn't tannic. I've used 300g of hops for dry hopping for the craic before and whilst it was definitely hazy from the high amount of hops it wasn't milky which is what the style should be. For the pure milk white effect the flour worked and I'd like to try that Vermont yeast next time as seemingly that should play a factor too.

Quote from: CH on October 17, 2016, 01:44:03 AM

Quote from: kegging on October 16, 2016, 07:45:14 PM
Much messing about with your water profile compared to an IPA.

I've gone with http://threegodsbrewing.com/2016/07/17/brew-day-and-fermentation-ne-style-ipa-2/

have you priced up the ingredients and hops in that recipe ;D

Yeah it was €32 before delivery and I'm using Northern Brewer for bittering. White labs need a boddington yeast

Quote from: Acott on October 17, 2016, 08:29:21 AM
Galway Bay are releasing a take on this style, it's called 'I ♥️ NE', not sure if it's available yet...I've been keeping an eye on Brew Dock

You missed it, maybe 2 weeks ago. It was probably the only one of their new stuff that was worth trying again. 10/10

I met Hop Bomb in Manchester and he told me how much that East Coast IPA cost to make, cough!
Pob now has a hole in the wall

Milkshake IPA is a thing...
http://punchdrink.com/articles/meet-the-milkshake-ipa-tired-hands/

Quote from: Pheeel on October 17, 2016, 12:34:58 PM
Milkshake IPA is a thing...
http://punchdrink.com/articles/meet-the-milkshake-ipa-tired-hands/

Another article backing up the use of wheat flour!  ;)

It's one special they did, Oreos for their next one!
Danny Conn made an interesting comment about the whole flour thing and pointed out that flour would fall out of suspension with any kind of cooling so in his opinion it's a myth.

Brewdog are tweeting about brewing one of those milkshake IPA's with omnipollo today

(https://pbs.twimg.com/media/Cu5x8sRWYAAvp4m.jpg:large)

Just cos you can doesn't mean you should!!!

6 days in keg, this is one of the best beers I've made. I'll be trying it again with a Vermont yeast or Boddinton's strain.

Blind tasting in GCB tonight but which one will win?
(http://uploads.tapatalk-cdn.com/20161110/a93144d255aa2eca11a63e2adc1e1b20.jpg)

http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/

Another interesting result from Brulosophy. I think I'd still use the oats, the oat beer looks much more appealing.

A little under but yeah I wouldn't be without them

Quote from: CH on November 10, 2016, 07:10:16 PM
Blind tasting in GCB tonight but which one will win?
(http://uploads.tapatalk-cdn.com/20161110/a93144d255aa2eca11a63e2adc1e1b20.jpg)

Do let us know!

I DID!  ;)

Actually cant remember

Did ya fuck, you weren't sure which one of my 2 was yours
Amazing thing with this style is the beer changes literally by the week, we will give everybody a tip and say that 007 is a shit yeast for this style.

Quote from: CH on November 22, 2016, 10:01:04 PM
007 is a shit yeast for this style.

Yep, I've been saying this for years. BYO magazine is full of recipes using combinations of English yeast and american yeast (including their Stone and Brewdog clone recipes, which are definitely not English yeast). The esters in those yeasts clash hideously with US hops. A waste of good hops.

Punk IPA and 5AM Saint are brewed with English yeast though. I've brewed great APAs with 007 as well.

Conversely though, London Ale III is supposedly the best yeast for the style. And even Conan has English origins. The 007 ester profile must not play well with the US hops, unlike the peach and pineapple esters I get from Conan which go great with US hops.

Quote from: irish_goat on November 23, 2016, 10:10:16 AM
Punk IPA and 5AM Saint are brewed with English yeast though. I've brewed great APAs with 007 as well.

Not according to that PDF they released.

Quote from: Bubbles on November 23, 2016, 10:06:42 AM

Quote from: CH on November 22, 2016, 10:01:04 PM
007 is a shit yeast for this style.

Yep, I've been saying this for years. BYO magazine is full of recipes using combinations of English yeast and american yeast (including their Stone and Brewdog clone recipes, which are definitely not English yeast). The esters in those yeasts clash hideously with US hops. A waste of good hops.

I think the english yeast _can_ make a good ipa, but you have to be really careful with your hop selection to not get a juice bomb. I've settled on Wyeast 1272 for APA/IPA these days, as you can play with the temp profile to get fruity esters that are more subtle than the english yeasts but work well with the hops.

Sounds like a great experiment for a group brew day actually - make the base wort together and let each person ferment with a different yeast.

Quote from: molc on November 23, 2016, 11:20:10 AM

Quote from: Bubbles on November 23, 2016, 10:06:42 AM

Quote from: CH on November 22, 2016, 10:01:04 PM
007 is a shit yeast for this style.

Yep, I've been saying this for years. BYO magazine is full of recipes using combinations of English yeast and american yeast (including their Stone and Brewdog clone recipes, which are definitely not English yeast). The esters in those yeasts clash hideously with US hops. A waste of good hops.

I think the english yeast _can_ make a good ipa, but you have to be really careful with your hop selection to not get a juice bomb. I've settled on Wyeast 1272 for APA/IPA these days, as you can play with the temp profile to get fruity esters that are more subtle than the english yeasts but work well with the hops.

Sounds like a great experiment for a group brew day actually - make the base wort together and let each person ferment with a different yeast.

Bagsy the cal ale strain.. :)

It's not that it's too fruity. I think it's the resiny/piny character of the US hops that comes across as really harsh when paired with the English yeast. It just tastes.... wrong.. to me. But each to his own.

The BYO mag recipes for Brewdog are pretty old at this stage, and the DIY Dog PDF certainly seems to contradict those old recipes. I don't detect any English character whatsoever from 5am Saint and certainly not from Punk IPA.

That's what we did

Quote from: Qs on November 23, 2016, 11:19:07 AM

Quote from: irish_goat on November 23, 2016, 10:10:16 AM
Punk IPA and 5AM Saint are brewed with English yeast though. I've brewed great APAs with 007 as well.

Not according to that PDF they released.

You're right. They definitely used to use dry english yeast in most of their beers. It was listed on their website at one stage and quoted in a few articles plus interviews with Martin Dickie. http://www.port66.co.uk/yeast-brewing-myths-ideal-house-strain/

QuoteA great example from the UK is my experience at Thornbridge and Buxton, when I started at Thornbridge we used a yeast strain that came from Holt's brewery in Manchester, not the sexiest brewery in the UK and certainly not a hop forward US style brewery but the yeast is fantastic and Thornbridge took the UK beer industry by storm with a range of expressive US style hop driven beers. I left Thornbridge and became the Head Brewer at Buxton, I quickly ditched the yeast Buxton were using and put in place the same strain brewing some excellent beers. This strain is also used by Brewdog for Punk IPA and Jackhammer and adds to the character in amazing ways.

They seem to have changed most of their recipes in the last few years if you believe their website so it wouldn't surprise me.

My 007 is almost gone and I thought it was nice hop juice.

HBC don't have any flaked oats in stock until Tuesday so waiting for that order and will brew again with Vermont Ale

Quote from: kegging on November 23, 2016, 01:54:19 PM
HBC don't have any flaked oats in stock until Tuesday so waiting for that order and will brew again with Vermont Ale

Just get some porridge oats in the supermarket? They're rolled oats, which have been steamed afaik, which is the same thing.

As long as their rolled there grand

Quote from: molc on November 23, 2016, 11:20:10 AM

Quote from: Bubbles on November 23, 2016, 10:06:42 AM

Quote from: CH on November 22, 2016, 10:01:04 PM
007 is a shit yeast for this style.

Yep, I've been saying this for years. BYO magazine is full of recipes using combinations of English yeast and american yeast (including their Stone and Brewdog clone recipes, which are definitely not English yeast). The esters in those yeasts clash hideously with US hops. A waste of good hops.

I think the english yeast _can_ make a good ipa, but you have to be really careful with your hop selection to not get a juice bomb. I've settled on Wyeast 1272 for APA/IPA these days, as you can play with the temp profile to get fruity esters that are more subtle than the english yeasts but work well with the hops.

Sounds like a great experiment for a group brew day actually - make the base wort together and let each person ferment with a different yeast.

Have to find some way of upping the electrical output in somebodies house or else get someone with a gas setup so that we could generate more than two batches (assuming a batch size of about 18 litres). Alternatively we split it up in to 4 smaller batches of about 9 litres or so. Would be well up for this. How we decide on a selection of different yeasts and then randomly decide who gets to use what :)

Shanna

I've done 3, biab, Herms , grainfather

Yeah if someone has a grainfather you'd get a lot if batches done. Otherwise, just go with 10L batches for each and also do a high gravity boil and dilute. Can get at least 4 batches out of it then.

Quote from: CH on November 27, 2016, 01:07:26 PM
I've done 3, biab, Herms , grainfather

What kind of KW would that lot use assuming they all run in parallel? It would be really cool to get to see a gas rug going also & might have the added benefit of giving more output.

Shanna

Quote from: kegging on November 10, 2016, 01:27:36 PM
6 days in keg, this is one of the best beers I've made. I'll be trying it again with a Vermont yeast or Boddinton's strain.

Just quoting myself as was wondering when I posted that. I knew I was going through it fast but 3 weeks id definitely the quickest I've finished off a keg considering the only person tasting this one was me.

Brewed this again yesterday, only main difference is used Vermont Ale instead of 007. Slightly less hops too.

It was bubbling after about 8 hours and won't shutup now. 007 took a few days although probably doesn't mean much. Both had roughly 72 hours yeast starters.

I have one of these nearly finished. This morning I cold crashed it to try to get all the dry hops to drop. I did seek advice beforehand on Reddit and it did seem common to cold crash NEIPA. Now I am wondering did I make a mistake by doing this?

Reddit indeed
For this style you need product in suspension

Quote from: CH on December 14, 2016, 06:01:35 PM
Reddit indeed
For this style you need product in suspension

Yellow pea chewy soup is what they called mine in the local meet (http://uploads.tapatalk-cdn.com/20161214/54ecdac9a0e32ea8fb0f45d1f678a1fb.jpg)

 Looks super CH.

Just with the amount of hops I had floating I thought it would be a good idea to get them to drop before transferring to the bottling buck. Have stopped crashing now and won't bottle until tomorrow, so hopefully there isn't too much damage done.

You'll be grand, there are 20 lads with more experience than me on this style on the forum and the Capital lads are consultants on this style now

It's an interesting style. So drinkable. Can see myself doing it again in the next few weeks.

Indeed ditto, bloody expensive and I'd say there would be shed loads of them in the Nationals

Ya the Nationals will be flooded with hop juice