National Homebrew Club Ireland

Got to scratch an itch last Friday, one that hasnt been scratched since last June!
Heres a few pics of the day.

Me? I brewed "Petes Halloween Nightmare" ... John? Double batch of Pea Soup.

Great day.

more

Tis a fine drugs box ye have there in the first pic ;)

Snap I just bought that exact vacuum sealer last week

Note - I bought 5kg Crushed Hook Head Pale instead of Whole from HBC - look at all the flour left over after the mash and sparge, thank god we used out hulls.

more flour

they smelled their dinner coming ...

no hops were harmed during this hop addition ...

Petes Halloween Nightmare & Johns Pea Soup

They eventually got their dinner too

Quote from: DEMPSEY on October 26, 2016, 09:27:16 PM
Snap I just bought that exact vacuum sealer last week

It was my first time ever using one, just bagging up the hops for the dry hop addition(s). Piece of p*ss to use and seemed to seal and vacuum perfectly.

I've the same. Great piece of kit.

*Me looking at the pics*   ;D

(https://dl.dropboxusercontent.com/u/24502376/Untitled-3.jpg)

Looks like a great brew day guys! Out of curiosity, the water additions in the first image (glasses beside the scale),
were these for 'Petes Halloween Nightmare' or the NEIPA?

Both, they were both NEIPA's

Tiger Balms great for a sore neck 😜

Cool, would you mind sharing your recipe?
I also have a Grainfather and would love to have an NEIPA on tap over Christmas

"Don't tell him pike"
Ok there were hops in it plenty and plenty of hops, did I say hops yes definitely loads and loads of hops in primary secondary tertiary and then some...

There was a recipe posted above which was ok

DH No1 gone in, I'll be very surprised if there is any beer left after all this messin

(http://uploads.tapatalk-cdn.com/20161027/126316eb8016aaa6d1e4afd5ef73e713.jpg)

One thing I'd be conserved about with hops so early in the primary is the amount you would loose being stuck to the sides as the foam rises and falls.
I've done some hop monsters before but could never bring myself to lobbing them into active fermentation.
Interested to hear how it turns out.

http://www.themadfermentationist.com/2015/10/softer-juicier-and-uglier-apa.html

http://homebrewacademy.com/experimental-dry-hop-technique/

http://beergraphs.com/bg/973-two-brewers-admit-their-methods-for-haze/

Just a couple of links re: dry hopping during active fermentation.
There is a really good article, which of course I cant find now, that goes into detail of how certain yeasts react with hop oils during active fermentation.  Basically, parts of the yeast cells were grabbing onto the hops keeping in the wort what most people thought dissapeared out through the airlock. 

Quote from: nigel_c on October 27, 2016, 08:24:33 PM
One thing I'd be conserved about with hops so early in the primary is the amount you would loose being stuck to the sides as the foam rises and falls.
I've done some hop monsters before but could never bring myself to lobbing them into active fermentation.
Interested to hear how it turns out.

I'm very conserved too
FJs is  at 1017, but it's freaking me out that you put hops into a beer still fermenting, it feels like petting a cat against the grain, chamber smells fkin amazing mind! Time will tell.
FJ are we doing it because we want to make the pea soup soupier?

I just brewed a batch this weekend where i added only 30g of low to mid alpha hops after the boil to give me a total of 6 IBU'S, 220g will be goin in during the very early stages and the late stages of primary fermentation. ill be interested to see how my bitterness is and how much hop aroma is left in the beer and how fruity it is.

Quote from: CH on October 27, 2016, 07:39:55 PM
"Don't tell him pike"

That's the NHC spirit! 👍

Nationals are just around the corner.

Quote from: nigel_c on November 01, 2016, 10:34:51 AM
Nationals are just around the corner.

Damn right!
Fooking commercials hoovering our posted recipes as well

Saying that though, it has been a while since the recipe section was added to. Will post a few easy tried and tested recipes when I get home. Nice solid base beers that new and experienced brewers could find useful.
I'm happy to share some recipes, some I'll take to the grave but I've a few I'd happily share with the club.

Agreed after first couple of Nationals we were mad keen to share and then half went pro , I've done quite a few on here as well, there are links to recipes mentioned earlier on this thread as well

Grainfather have a recipe on the "weekly mash" - I'll post that later along with some other material I found while researching this type of beer. I used this info to design the above recipe.

Heres the orignal article that got me interested in this style/type of beer, all the way back in May.

http://grainfatherweeklymash.blogspot.ie/2016/05/week-72-new-england-ipa-what-is-it.html?view=magazine

heres the recipe the GF guys attempted first time around.
5kg Maris Otter (84%)
0.25kg Crystal (4.2%)
0.2kg Wheat (3.4%)
0.5kg Dextrose (8.4%)

21g Chinook @ 60 mins
60g Centennial @ 0 mins
60g Amarillo @ 0 mins
60g Chinook @ 0 mins

Dry hop with 54g each of Chinook, Centennial and Amarillo

Classic American hops but you could definitely get away with upping the wheat a little and remember not to add finings!

Here's another one that a guy posted in the GF Facebook users group, its a 13ltr batch.
Here's his youtube link - https://youtu.be/GvvXOQ-jq98

1.98 kg/ 4.36 lbs Pale Malt (2 Row) US (3.9 EBC) 49.9 %

0.48 kg/ 1.05 lbs Rye Malt (9.3 EBC) 12.2 %

0.38 kg/ 0.83 lbs CHÂTEAU CARA BLOND® (20.0 EBC) 9.5 %

0.33 kg/ 0.72 lbs Oats, Flaked (2.0 EBC) 8.3 %

0.28 kg/ 0.61 lbs Wheat Malt, Dark (17.7 EBC) 7.1 %

0.51 kg/ 1.12 lbs Candi Sugar, Clear (1.0 EBC) 12.9 %

20.00 g/ 0.70 oz Chinook [13.30 %] - Boil 60.0 min 47.8 IBUs

13.99 g / 0.49 oz Centennial [10.00 %] - Boil 10.0 min 9.1 IBUs

11.66 g / 0.41 oz Amarillo Gold [8.50 %] - Boil 10.0 min 6.5 IBUs

11.66 g / 0.41 oz Simcoe [13.00 %] - Boil 10.0 min 9.9 IBUs

16.00 g / 0.56oz Cascade [5.50 %] - Dry Hop 5-7.0 Days

16.00 g / 0.56oz Hull Melon [7.20 %] - Dry Hop 5-7.0 Days

16.00 g / 0.56oz Mandarina Bavaria [7.40 %] - Dry Hop 5-7.0 Days

16.00 g / 0.56oz Amarillo Gold [8.50 %] - Dry Hop 5-7.0 Days

16.00 g / 0.56oz Centennial [10.00 %] - Dry Hop 5-7.0 Days

16.00 g / 0.56oz Simcoe [13.00 %] - Dry Hop 5-7.0 Days

1.0 pkg British Ale (Mangrove Jack's #M07) Yeast

Theres plenty of info out there, do your research, see what hops are available and choose  from them suit the "style" accordingly.  The grain bills are pretty similar.

Many thanks for sharing Fishjam,
My main worry was if I had enough hops... here is the recipe I was going to try :

I would also like to keep it sessionable :

SG 1.053
FG 1.012

Pale Malt - 4Kg
Flaked Oats - 0.8kg
Wheat - 0.8kg

(60 min)
Magnum 15g

(1 min)
Galaxy 30g
Mosaic 30g
Citra 30g

(Whirlpool, 20 min)
Galaxy 30g
Mosaic 30g
Citra 30g

(1st Dry hop)
Galaxy 25g
Mosaic 25g
Citra 25g

(2nd Dry hop)
Galaxy 25g
Mosaic 25g
Citra 25g

Wyeast London Ale III
A balanced S04/CaCl2 ratio for mouthfeel softness (I really want that juiciness)

"I don't think you can have too much hops for this type of recipe" - is kind of the motto to be used here.
Mines getting kegged today, will report back on how it is.

Quote from: Acott on November 02, 2016, 08:26:31 AM
Many thanks for sharing Fishjam,
My main worry was if I had enough hops... here is the recipe I was going to try :

I would also like to keep it sessionable :

SG 1.053
FG 1.012

Pale Malt - 4Kg
Flaked Oats - 0.8kg
Wheat - 0.8kg

(60 min)
Magnum 15g

(1 min)
Galaxy 30g
Mosaic 30g
Citra 30g

(Whirlpool, 20 min)
Galaxy 30g
Mosaic 30g
Citra 30g

(1st Dry hop)
Galaxy 25g
Mosaic 25g
Citra 25g

(2nd Dry hop)
Galaxy 25g
Mosaic 25g
Citra 25g

Wyeast London Ale III
A balanced S04/CaCl2 ratio for mouthfeel softness (I really want that juiciness)

I've bought the ingredients for pretty much this exact recipe. The NE IPA recipe over on HBT? Can't wait to get it on!

Why is that dry hopping during fermentation seems to be a feature of the NEIPA but not normal IPAs? Is it just due to the yeast used?

Quote from: Qs on November 02, 2016, 12:48:50 PM
Why is that dry hopping during fermentation seems to be a feature of the NEIPA but not normal IPAs? Is it just due to the yeast used?

I've seen theories that dry hopping during active fermentation interferes with flocculation and causes some of the haziness that the style calls for. Obviously haven't tried this for myself, but I've seen that touted a lot.

Personally I prefer the look of a crystal clear hop monster IPA.

I don't get it. You're going to blow off the aroma while still in active fermentation. Seems counter productive

I have to agree and probably why the quantities are so stupid, chamber smells lovely though :D

(http://uploads.tapatalk-cdn.com/20161102/e61ec33f1971d6373091d3301bd6bbe7.jpg)

Your gonna need some serious crash cooling to clear that bad boy out.

Did he say "clear"?

John - don't you dare!  :D

Half a micron filter and a gallon of kleertek should do it

When i say clear I mean not looking like a vegetable soup.

One of my five a day

Quote from: nigel_c on November 02, 2016, 01:17:47 PM
Personally I prefer the look of a crystal clear hop monster IPA.

Me too. I'm tempted to one of these eventually but I fear its going to be manky.

Lucky to get a half keg the way it's looking as well :)

I brewed a large DIPA recently that started out at 23L into the fermenter. I got just under 18 into the keg. >:(
That was about 300g of late hops into the boil and 150g dry hop.

Only 300

Don't tempt him!

Nigels right, I thought my Pliny clone was bad, this is a joke, but it smells and tastes soooo goood

Quote from: CH on November 02, 2016, 05:25:30 PM
Only 300

Challenge accepted
(http://i3.cpcache.com/product/683383468/mr_hop_head_square_sticker_3quot_x_3quot.jpg?width=225&height=225&Filters=%5B%7B%22name%22%3A%22background%22%2C%22value%22%3A%22F2F2F2%22%2C%22sequence%22%3A2%7D%5D)

I'm not getting into a pissing competition with ya, besides I don't like IPA

All my 1lb bags of manky 2015 hops are heading for the bin

(http://uploads.tapatalk-cdn.com/20161102/9bb72d77b98140da11a083a8d2f79823.jpg)

My dipa, made with 2014 hops. Just saying... ;)

 ???
Now that's shocking.

I'm appalled. You do know that they're perfectly good.

Quote from: BrewDorg on November 02, 2016, 09:13:46 AM
I've bought the ingredients for pretty much this exact recipe. The NE IPA recipe over on HBT? Can't wait to get it on!

I found mine on instagram through @beer_recipes :) I've also done some reading on the Scott Janish (http://scottjanish.com/chasing-mouthfeel-softness/) site, this guy has made a lot of NEIPAs, some interesting information and definitely worth a read!

Couple of Don Osborn videos that gave me the lust for a NEIPA style beer :

New England IPA - tasting Trillium Fort Point Pale - Video 1 of 2
https://www.youtube.com/watch?v=5Sn-Zz-6GA4
Brewing a New England IPA - Video 2 of 2
https://www.youtube.com/watch?v=12ZCZtgqizU

Just about to buy my ingredients, I'll be out a fortune if it's nice :)

Kegged today

@fishjam I'm not sending you any more pictures

@Molc @Nigel @Mark only kidding but did chuck 14 Amarillo tho

Good to hear.
I wouldn't dump on the basis of the harvest year alone though. I used 2013 hops in an apa couple of months back. They were still good after couple of years vacuum packed and frozen.

Bittering I might take a chance on but tasted too much Irish Micro nearly grassy old hop beer recently, I'm not chasing ibu just freshness

Do ye reckon there's a difference between how long leaf vs pellet hops stay fresh, or at least good? Assuming both are vacuum sealed and stored cold.

Pellet surpasses leaf by a mile for lots of reasons and probably why most commercials use it;
Low surface area exposed to oxygen
Trapped oils inside the pellet, easier to handle and weigh

Downsides to pellets are in theory they are processed and loose oils as pelletising is quite aggressive.

For that same reason leaf is considered better for dh'ing

Switched to pellet for whirlpooling reasons couple of years back and only use leaf now when I have no other option

Noticed with some of the leaf hop chucked last year that the thinner areas of the vac sealed bags where the leaf was had gone brown versus the green lump in the middle.
Pellet for me in any case for better storage and freshness

Yea seems like there's very little reason to use leaf other than availability. I've only used leaf a handful of times and I found they absorbed and wasted more wort in dry hopping. My usual process for dry hopping is 1. DH in primary 2. Cold crash. This just didn't work for me with leaf hops, they never drop properly.

Didn't think of the absorption thing

How did buying from Yakima Valley Hops work out for you? I was looking recently at getting some 2016 harvest stuff from them but the postage made the hops really expensive compared to buying from Irish HBS.

I have a hop mule

Quote from: CH on November 03, 2016, 02:34:19 PM
a hop mule

Great name for the beer.

Quote from: Qs on November 03, 2016, 02:14:59 PM
How did buying from Yakima Valley Hops work out for you? I was looking recently at getting some 2016 harvest stuff from them but the postage made the hops really expensive compared to buying from Irish HBS.

Watch out for Black Friday. We did a mini group buy in WCB last year, worked out well.

Quote from: helmet on November 03, 2016, 03:22:17 PM

Quote from: Qs on November 03, 2016, 02:14:59 PM
How did buying from Yakima Valley Hops work out for you? I was looking recently at getting some 2016 harvest stuff from them but the postage made the hops really expensive compared to buying from Irish HBS.

Watch out for Black Friday. We did a mini group buy in WCB last year, worked out well.

No duty? dec is the month to bring this stuff in an post is swamped I guess
Also used these guys http://www.hopsdirect.com/store/

Quote from: CH on November 03, 2016, 03:42:28 PM

Quote from: helmet on November 03, 2016, 03:22:17 PM

Quote from: Qs on November 03, 2016, 02:14:59 PM
How did buying from Yakima Valley Hops work out for you? I was looking recently at getting some 2016 harvest stuff from them but the postage made the hops really expensive compared to buying from Irish HBS.

Watch out for Black Friday. We did a mini group buy in WCB last year, worked out well.

No duty? dec is the month to bring this stuff in an post is swamped I guess
Also used these guys http://www.hopsdirect.com/store/

We weren't stung anyway, but it still would've wound up significantly cheaper if we had been.

I've bought from Yakima a few times. Kept it around the 2kg range and never got stung for duty.

This thread reminds me. I've got a packet of Admiral I should really use..m

Quality Control Done, FJ your beer is ready for commercial release hic

(http://uploads.tapatalk-cdn.com/20161104/bb357f9fe7ecfedd04138b51b5850e2f.jpg)
(http://uploads.tapatalk-cdn.com/20161104/0fba868b711093df304b53c20b8a9ee3.jpg)

If these beers become popular the flatulence problems in craft bars is going to get out of hand.

So was it nice CH? :)

Quote from: Qs on November 04, 2016, 11:14:39 PM
If these beers become popular the flatulence problems in craft bars is going to get out of hand.

Is that an NEIPA thing, didn't know! tbh my missus refuses to come to the RDS as it is, "full of weirdy beardies farting"

Quote from: molc on November 05, 2016, 09:32:10 AM
So was it nice CH? :)

2 others going into kegs today and will reserve judgement, amazing colour difference in the 007 vs 051 but so far pretty special yeah, which with 5-700g of hops in each you'd kinda expect.
So we had BIPA, NEIPA wonder what's next

Purple IPA .
It's on my to brew list.

Pink or bright red

Same beer, hop schedule etc just different yeast
I'll tell you later but 029 is also now on to do list thanks to oblivious
(http://uploads.tapatalk-cdn.com/20161105/42295822f4dbe238dc87b803ebdf70d2.jpg)

Quote from: CH on November 05, 2016, 09:43:13 AM

Quote from: Qs on November 04, 2016, 11:14:39 PM
If these beers become popular the flatulence problems in craft bars is going to get out of hand.

Is that an NEIPA thing, didn't know! tbh my missus refuses to come to the RDS as it is, "full of weirdy beardies farting"

Just with all that yeast in suspension.

As for 029 I love it, have a nice hoppy pale ale in the keggerator that used it. My worry in a NEIPA is that its going to drop clear after a little while.

NEIPA shouldn't have a lot of yeast in suspension tho yeah, the murk comes from wheat protein and suspended hop particulate?   

The Yeast Bay's Vermont Ale (http://www.theyeastbay.com/brewers-yeast-products/vermont-ale) is a Med-Low flocculating yeast, so I'd say that's causing alot of that character, along with crazy levels of the hop oils & matter.

I think the yeast is a contributing factor in some of daddys of the style and people are just working at things to create similar appearance. I could be way off but thats the impression I get. Especially when people are adding flour and the like.

Assuming that's what I was using

So only tip I will give before the Nationals is that 007 in the middle is not a great yeast for this style in my experience, ripped everything out and left bitterness unlike its brother to the right.
Small sample(he won't let me take pints) is FJs semi carbed on the left.
It's a very strong light source and would show everything btw

They all taste good so far and fully carbed will be great.

(http://uploads.tapatalk-cdn.com/20161106/cd7de1f80e6ae2273eed4cbb7d188c55.jpg)

Now does anybody know how to fish out 250g of leaf out of a carboy

(http://uploads.tapatalk-cdn.com/20161106/11b678fcabf183f0fbf96bb89e680f38.jpg)

What category do they go into in the nationals? Speciality IPA?

Quote from: Qs on November 07, 2016, 02:18:20 PM
What category do they go into in the nationals? Speciality IPA?

Speciality IPA yeah, might be a good idea to get judging guidelines prepared for the style as well.

Pretty sure Richard had some ready before as it was getting popular at Capital.

On a side note, Craft Beer & Brewing have a feature on NEIPA this month.

https://shop.beerandbrewing.com/collections/frontpage/products/december-2016-january-2017-issue-the-best-of-beer-pdf-download (https://shop.beerandbrewing.com/collections/frontpage/products/december-2016-january-2017-issue-the-best-of-beer-pdf-download)

Quote from: irish_goat on November 07, 2016, 02:20:18 PM

Quote from: Qs on November 07, 2016, 02:18:20 PM
What category do they go into in the nationals? Speciality IPA?

Speciality IPA yeah, might be a good idea to get judging guidelines prepared for the style as well.

I'd be interested in seeing those guidelines if they were available?

Took a bit longer to condition due to the higher ABV but it's ready now.


Really happy with how this turned out.

Go on tell them about abv on your "monster"
Fecking thing tastes like a 3% er goddammit

7.5%

Nearing DNEIPA territory, if there's such a thing?

What yeast was your favourite?

Tell you after the Nationals

What BJCP category do NEIPA fall under? Would they do well in the IPA section despite appearance? Surely they wouldn't score well against the American IPA taste descriptors? They'll probably have their own cat in the next iteration.

They go into 21B: Specialty IPA and we currently working on NEIPA judging guidelines. I've also pinged Gordon Strong just to see if there's an official BJCP guideline for the style coming out.

Nice one Thomas

Nice one. There'll be a scramble to judge that cat this year!

Just don't have me judging lagers again this year. There's only so much DMS a guy can take!

But once that DMS threshold shift hits 😉

Did you experiment by dry hopping at different stages in each brew?

I'm thinking I'll add after 3 days for the first time. I waited 8 for the last batch

Eggnog is getting better week by week, looking for the point it heads south.
(http://uploads.tapatalk-cdn.com/20161128/6efac8f5b8c8a6e0bd9b98092c793569.jpg)

Wow,doe's that tastes as good as it looks :)

That looks great anyway.

For v1.0 it's good yep

How long have u it kegged/bottled CH?

post #52 ;)

Eggnog is right John  :D
Smooth & Slight bitterness

Quote from: irish_goat on November 07, 2016, 02:20:18 PM

Quote from: Qs on November 07, 2016, 02:18:20 PM
What category do they go into in the nationals? Speciality IPA?

Speciality IPA yeah, might be a good idea to get judging guidelines prepared for the style as well.

Just wondering was there any guidelines drawn up or will NEIPAS be losing points for low levels of bitterness etc as they are still in the IPA CAT?

I'd say that they would suffer in he scoring as this is not yet considered a separate style. :-\

Speciality ipa was name to cover this. If person cones out and it's marked as a neipa, it will be judged against neipa.
The issue I'm having is finding a good reference commercially to calibrate against in the shops. Anyone got any tips?

So just the 40 to be judged then