Brewday Friday 21/10/16

[Leann ull]

"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

[nigel_c]

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.

[fishjam45 (Colin)]

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. 

[Leann ull]

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?

[baphomite51]

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.

[Acott]

"Don't tell him pike"

That's the NHC spirit! 👍

[nigel_c]

Nationals are just around the corner.

[Leann ull]

Nationals are just around the corner.

Damn right!
Fooking commercials hoovering our posted recipes as well

[nigel_c]

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.

[Leann ull]

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

[fishjam45 (Colin)]

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.

[fishjam45 (Colin)]

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.

[Acott]

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)

[fishjam45 (Colin)]

"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.

[BrewDorg]

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!