NEIPA Brew Session

Discussion in 'Brewing Photos & Videos' started by RobertE, Mar 25, 2017.

  1. RobertE

    RobertE Member

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    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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  2. OkanaganMike

    OkanaganMike Active Member

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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!
     
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  3. RobertE

    RobertE Member

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  4. Trialben

    Trialben Well-Known Member

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    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.
     
  5. OkanaganMike

    OkanaganMike Active Member

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    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.
     
  6. Mark D Pirate

    Mark D Pirate Well-Known Member

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    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
     
  7. RobertE

    RobertE Member

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    First time using acidulated malt to see if it makes a difference. Hopefully it helped the mash pH.
     
  8. RobertE

    RobertE Member

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    Fermenting away...
     

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  9. Nosybear

    Nosybear Well-Known Member

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    It's most often used for pH adjustment. Adds acidity and is allowed under the Reinheitsgebot.
     
  10. jeffpn

    jeffpn Well-Known Member

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    The original beer snobs! :D
     
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  11. RobertE

    RobertE Member

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    Dry hop additions added today. Used almost 3 ounces total of citra, mosaic and galaxy.
     

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  12. Trialben

    Trialben Well-Known Member

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    Not a big krausen on it eh robert? Must be that yeast strain. Looks plenty turbid though.
     
  13. RobertE

    RobertE Member

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    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.
     
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  14. RobertE

    RobertE Member

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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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  15. Mark D Pirate

    Mark D Pirate Well-Known Member

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    Well done ! Mine came out too light and not juicey enough ...just an IPA
     
  16. Trialben

    Trialben Well-Known Member

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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.
     
  17. RobertE

    RobertE Member

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  18. Starter Hops

    Starter Hops Member

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    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
     
  19. Head First

    Head First Well-Known Member

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    Interesting you should choose comet and Tahoma. An old variety and a fairly new variety of hops. They should go together well!


     
  20. RobertE

    RobertE Member

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    Trust me when I say this. The beer smells just like juice, full of peach, orange and tangerine goodness. Not dank at all my friend.
     
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