NEIPA Brew Session

RobertE

RobertE

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Location
Cleveland, Ohio
Brewed today and the weather was perfect for a nice Spring IPA. Hoping to have this one by Easter. My recipe was developed and inspired from a number of other recipes in this style. I never tried this type of beer so I'm flying blind on this one. I'm quite happy with my overall efficiency at around 83%. Hoping this brew turns out great. I'm using my new homemade fermentation chamber for the first time.
 

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Wow, 83% is great if you're doing BIAB! Been doing a bit of reading on NEIPA and figure I may try one out. My typical IPA's have been West coast style and end up hazy anyways from the amount of hops and lack of cold crashing/gelatin. Did you use oats or wheat? Post the recipe and let us know how it turns out!
 
Yea great job Robert I hit 73% on my last batch so thumbs up with the 83% man! Looks the goods nice and juicy coming out the kettle hopefully nice and juicy in the glass. Hope the NEIPA party is rocking in that Chamber soon:D.
 
Looks like a killer recipe but gotta ask about the acidulated malt. I've never used it before as I thought it was used in sours and really don't care for sour beer. Sour candy is great but not in my beer.
 
I use acidulated malt in nearly every brew , it doesn't impart a sour taste until you start using 4-5 %
in my case it's just to help bring mash pH down a little further into ideal range
Bottling my NEIPA this morning , think i went overboard with the late boil additions and no chill timing since it's most definitely a bitter beer but very very aromatic
 
First time using acidulated malt to see if it makes a difference. Hopefully it helped the mash pH.
 
OkanaganMike said:
Looks like a killer recipe but gotta ask about the acidulated malt. I've never used it before as I thought it was used in sours and really don't care for sour beer. Sour candy is great but not in my beer.
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It's most often used for pH adjustment. Adds acidity and is allowed under the Reinheitsgebot.
 
Dry hop additions added today. Used almost 3 ounces total of citra, mosaic and galaxy.
 

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Not a big krausen on it eh robert? Must be that yeast strain. Looks plenty turbid though.
 
No, you're right. There is a ton of activity in the carboy. The top of the beer looks more like an effervescent soda than what I'm used to seeing. Could be the yeast strain or the "heavier" wort causing this. I used a pound each of flaked oats and wheat. One thing is for certain. The beer definitively looks like dirty dish water at this point. I imagine it will clear up somewhat once it's finished fermenting.
 
Trialben said:
Not a big krausen on it eh robert? Must be that yeast strain. Looks plenty turbid though.
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Took a sample today and gravity reading showed 1.020 and 70% attenuation. Not too shabby thus far on day four. Only nine more points to reach my FG for this recipe. Color is gorgeous, but the aroma is what really blew me away. Immediately got hit with peach nectar and orange zest. I can't wait to see what another hop charge will do. I couldn't believe what I was smelling. It was a dead ringer for a glass of freshly squeezed orange juice.
 

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Looks like carrot juice its that orange in the second photo.great stuff robert that looks like one tasty guzzler of a beer mate.
 
Interesting you should choose comet and Tahoma. An old variety and a fairly new variety of hops. They should go together well!


Starter Hops said:
I'm brewing this beast today. Thanks for all the help to my yeast starter questions a few days back! Going for 1/2lb Comet and 1/2lb Tahoma before the beer hits the keg. Never worked with either hop, they are my new strains I'm growing this year. Citrus bomb? I'm thinking it should be all dank as the day is long.

https://www.brewersfriend.com/homebrew/recipe/view/474028/comet-tahoma-dipa
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