Hop juice - East coast style

[kegging]

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



Anyone on here attempted this?

[BrewDorg]

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.

[kegging]

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.

[Leann ull]

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?

[BigDanny84]

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

[nigel_c]

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.

[garciaBernal]

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!

[oblivious]

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

[kegging]

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/

[Qs]

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.

[Leann ull]

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

[garciaBernal]

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

[Leann ull]

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.

[garciaBernal]

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.

[Leann ull]

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