New England IPA

[UsernameTaken]

They say the New England IPA is everywhere these days, but I see little evidence of it?

There seems to be no mention of the style here Beer Styles forum and I see little to none of it in my local craft beer bottle shops?

What I have tasted I have really liked, so I would like to know more about how to make it and where to buy it?

I had the Hop Nation Jedi Juice at GABS in Melbourne on the weekend and it was by far my standout favourite of the festival!

Cheers,
UNT

 

[Motabika]

Hargreaves Hill have just done one being sold in bottles, Bacchus have also done one. It's everywhere in the states we are usually a year or so behind.

I'm not really interested in cloudy and chewy beer. Give me a on point West Coast IPA any day

 

[UsernameTaken]

Hop Nation Jedi Juice was not too cloudy or chewy just bright hoppy awesomeness!

 

[droid]

A little OT, I'm loving my Session NEIPA style, pils, carapils, Munich, acidulated, oats
It's light, cloudy, fruity and punchy - not much to not like, no heavy malt around 4.8%

I think the cloudiness is a mixture of things, one being that part of the dry-hopping is done while the beer is still fermenting, one is the second dry hop, another is oats to round out the mouthfeèl from all the hops

I think some do not use finings and use English yeast

Good onya for getting into it I think it's feckin awesomeness in a glass

 

[Liam_snorkel]

I had a crack at brewing one, it turned out great. Was hazy but not murky & turbid like some that you see on social media from the US. If I'd left out the whirlfloc I suppose it would have been. Bitterness was nowhere near 100 IBU, that's just brewmate not accounting properly for late hops.

here was my attempt:

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.000
Total Hops (g): 420.00 (blaze it)
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.89 %
Colour (SRM): 3.9 (EBC): 7.7
Bitterness (IBU): 99.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pale Malt (83.33%)
1.000 kg Flaked Oats (16.67%)

Hop Bill
----------------
30.0 g Cascade Pellet (6.5% Alpha) @ 30 Minutes (Boil) (1.3 g/L)

whirlpool hops (10mins after flameout):
90.0 g Cascade Pellet (6.5% Alpha) @ 0 Minutes (Boil) (3.9 g/L)
30.0 g Citra Pellet (13% Alpha) @ 0 Minutes (Boil) (1.3 g/L)
30.0 g Columbus Pellet (16% Alpha) @ 0 Minutes (Boil) (1.3 g/L)
30.0 g Mosaic Pellet (14% Alpha) @ 0 Minutes (Boil) (1.3 g/L)

dry hop at high krausen (about day 2):
30.0 g Cascade Pellet (6.5% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)
30.0 g Citra Pellet (12.8% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)
30.0 g Columbus Pellet (16% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)
30.0 g Mosaic Pellet (11.5% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)

keg hop:
30.0 g Cascade Pellet (6.5% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)
30.0 g Citra Pellet (12.8% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)
30.0 g Mosaic Pellet (11.5% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)



Misc Bill
----------------
Protein rest at 55°C for 10 Minutes.
Saccharification at 66°C for 60 Minutes.
Glycoprotein rest at 72°C for 10 Minutes.

pitched at 16°C, fermented at 18°C with Wyeast 1318 - London Ale III

water profile (PPM):
Ca - 145
Cl - 240
SO4 - 135

 

[mofox1]

Hop Nation Jedi Juice was not too cloudy or chewy just bright hoppy awesomeness!

One of my stand-out favourites from the festival beers... probably should have visited more of the brewery stands, festival beers were a bit hit and miss.

 

[Leyther]

I had the Hargreaves Hill yesterday, pleasant enough but no stand out, its also not cloudy or as light as some of the ones from the festival, I had a couple of samples off the 1-19 that were quite good.

 

[hirschb]

Hargreaves Hill have just done one being sold in bottles, Bacchus have also done one. It's everywhere in the states we are usually a year or so behind.

I'm not really interested in cloudy and chewy beer. Give me a on point West Coast IPA any day

More like 5-10 years behind.......

 

[Grogler]

Cavalier Brewing have their Fruit Punch IPA out at the moment. From memory that wasn't as 'popping' as the hops from hargreaves but had a smoother hazy flavour. Picked up both from Slowbeer in Richmond

Slowbeer also had a keg there of Tallboy & Moose's Milky Wet Galaxy New England Style IPA - remember it being good, dry and not as fruity as the bottled ones I had

 

[lukasfab]

I had a crack at brewing one, it turned out great. Was hazy but not murky & turbid like some that you see on social media from the US. If I'd left out the whirlfloc I suppose it would have been. Bitterness was nowhere near 100 IBU, that's just brewmate not accounting properly for late hops.

here was my attempt:

Recipe Specs
----------------
Batch Size (L): 23.0
Total Grain (kg): 6.000
Total Hops (g): 420.00 (blaze it)
Original Gravity (OG): 1.060 (°P): 14.7
Final Gravity (FG): 1.015 (°P): 3.8
Alcohol by Volume (ABV): 5.89 %
Colour (SRM): 3.9 (EBC): 7.7
Bitterness (IBU): 99.6 (Average - No Chill Adjusted)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
5.000 kg Pale Malt (83.33%)
1.000 kg Flaked Oats (16.67%)

Hop Bill
----------------
30.0 g Cascade Pellet (6.5% Alpha) @ 30 Minutes (Boil) (1.3 g/L)

whirlpool hops (10mins after flameout):
90.0 g Cascade Pellet (6.5% Alpha) @ 0 Minutes (Boil) (3.9 g/L)
30.0 g Citra Pellet (13% Alpha) @ 0 Minutes (Boil) (1.3 g/L)
30.0 g Columbus Pellet (16% Alpha) @ 0 Minutes (Boil) (1.3 g/L)
30.0 g Mosaic Pellet (14% Alpha) @ 0 Minutes (Boil) (1.3 g/L)

dry hop at high krausen (about day 2):
30.0 g Cascade Pellet (6.5% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)
30.0 g Citra Pellet (12.8% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)
30.0 g Columbus Pellet (16% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)
30.0 g Mosaic Pellet (11.5% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)

keg hop:
30.0 g Cascade Pellet (6.5% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)
30.0 g Citra Pellet (12.8% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)
30.0 g Mosaic Pellet (11.5% Alpha) @ 0 Days (Dry Hop) (2.6 g/L)



Misc Bill
----------------
Protein rest at 55°C for 10 Minutes.
Saccharification at 66°C for 60 Minutes.
Glycoprotein rest at 72°C for 10 Minutes.

pitched at 16°C, fermented at 18°C with Wyeast 1318 - London Ale III

water profile (PPM):
Ca - 145
Cl - 240
SO4 - 135

how long did you have your dry hops in the FV mate?

 

[Liam_snorkel]

Until I kegged it, I think about 10 days?. Ie waited until it fermented out, quick cold crash then into keg with the 2nd round of dry hops.

 

[lukasfab]

No grassy flavours from 10 days then ?

 

[Liam_snorkel]

not really. most of that time was during active fermentation, maybe biotransformation had something to do with it. That said, I've never had an issue with grassy flavours with those particular hops.

 

[Thefatdoghead]

Is there a particular english yeast for this style?

 

[Dan Pratt]

Is there a particular english yeast for this style?

London III - 1318

Or Vermont Al Yeast from the yeast bay strains.

 

[TidalPete]

FYI Gav FWIW --- http://craftypint.com/news/1503/Looking_For_New_England_The_Haze_Craze
Pretty much what Pratty1 just posted.

 

[Liam_snorkel]

this is a good read also, regarding yeast selection
http://brulosophy.com/2017/03/20/yeast-comparison-wyeast-1318-london-ale-iii-vs-wyeast-1056-american-ale-neipa-exbeeriment-results/

 

[droid]

quote from the haze craze
"As for Modus Operandi’s recent release, Dennis says “the vast majority of the feedback we’ve gotten about the beer [Lost Key XPA] is in regards to either its hoppiness or overall flavour and aroma profile. We’ve received very little feedback with regards to the appearance of the beer.
“Australians seem to enjoy beer and, if the feedback we’ve received is a testament to anything, it’s that Aussies aren’t that fussed about how ya look just as long as you smell nice,” he adds with typical eloquence."

 

[Dan Pratt]

Had Lupulin Fog from Akasha at Gabs Sydney and it was excellent.

Cloudy but not murky/turbid and low to no bitterness. Just aromatic and full of flavour.

 

[Grogler]

Is there a particular english yeast for this style?

WLP007 Dry English Ale yeast has worked very well for me