30 replies to this topic

[positiveContact]

I figured I'd make an offical recipe thread for this....

 

You've heard of NEIPA.  This is NHIPA which hopefully isn't just a crappy version of NEIPA

 

This is where I'm at now:

 

10lbs CMC US 2-row

10lbs TF&S Golden Promise

2lbs Briess White Wheat

2lbs Market Basket Quick Oats

1lbs Briess Carapils Copper

 

mash at 154F

 

I haven't worked out the water adjustments yet but I'll be pushing the chloride higher as is normal for these beers.  I was thinking about 120ppm.  Sulfate will be around 70ppm??  I need some help here on what the right path is.

 

30 min boil

 

FWH 1oz of Columbus

1oz chinook @ 0 mins

1oz citra @ 0 mins

2oz strata @ 0 mins

1oz chinook @ hop stand

1oz citra @ hop stand

3oz strata @ hop stand

 

ferment on 1450

 

add dry hop as fermentation is just starting to wind down?  is that right?  should I let the beer sit at higher temps a little longer than normal to let the primary dry hop do it's thing?

1.5oz galaxy, 1oz citra, 1oz amarillo, 1oz mosaic, 2oz strata

 

then I'll also dry hop in my 2 serving kegs.  I plan on doing them both differently (why not??)

keg 1: 2oz galaxy, 1oz citra, 4oz strata

keg 2: 1oz chinook, 1oz citra, 1oz simcoe, 1oz amarillo, 3oz strata

 

Holy shit I just realized this beer is going to use almost all of my strata (14oz!!!)

 

Specs:

OG: 1.070

SRM: 5.9

IBU: 26

Edited by pickle_rick, 16 December 2018 - 02:28 PM.

[HVB]

I would double the hopstand hops since this is a 10g recipe.  I would also move the FWH addition to about 10 minutes.  How long do you plan to let the 0 minute hops stay at near boiling?  Also, how long and what temp will your hopstand be at?

[positiveContact]

I would double the hopstand hops since this is a 10g recipe.  I would also move the FWH addition to about 10 minutes.  How long do you plan to let the 0 minute hops stay at near boiling?  Also, how long and what temp will your hopstand be at?

 

I don't quite have enough strata to do that but otherwise I could.  is the chinook totally out of place?  I happen to really like chinook but maybe I'm wrong to use it here?

 

If I move the FWH to 10 mins should I increase the amount to hit the same IBU number?  or a better question - what is the right IBU number?

 

I start chilling pretty much right away for those 0 min hops.  I'll chill it down to about 150F which goes into the next question...

 

150ish F.  I usually let them hang out for about 20-30 minutes.

[HVB]

I personally like the Chinook and think as a late addition it will be good.  For a 10G batch I could see 2 oz at 10 minutes as I would normally use 1 oz.  I think on average 30-40 IBU is about where these beers are and I think you get a fair amount form that 0 minute addition and some perception of bitterness from the big DH.  The temp and time for the WP is where I would be so I think that is good.

[positiveContact]

I personally like the Chinook and think as a late addition it will be good.  For a 10G batch I could see 2 oz at 10 minutes as I would normally use 1 oz.  I think on average 30-40 IBU is about where these beers are and I think you get a fair amount form that 0 minute addition and some perception of bitterness from the big DH.  The temp and time for the WP is where I would be so I think that is good.

 

just out of curiosity what would something like 2oz of 13% AA hop give you in terms of IBUs?  In my 10 gal batch it amounts to about 3 IBUs based on the formula I've been using.

[HVB]

just out of curiosity what would something like 2oz of 13% AA hop give you in terms of IBUs?  In my 10 gal batch it amounts to about 3 IBUs based on the formula I've been using.

 This is where I think IBU calculators go out the door and you have to do it by feel.  Truthfully for these beers I no longer bother with IBU calculators.  I did run that value into my spreadsheet and I was expecting about 15 IBU and I got 13.60 IBU for 13% at 10 minutes with a OG of 1.067 and 11g of wort.

 

I find that any lingering bitterness of a traditional IPA really clashes with the fruity (juicy said that just for you Denny) nature of this style.

[positiveContact]

doh - I left out the boil time.  I get about 15 IBUs but at least in the same ball park.

 

is this a little better?

 

2.5oz columbus @ 10 mins

 

1oz chinook @ 0 mins

1oz citra @ 0 mins

2oz strata @ 0 mins

 

2oz chinook @ hop stand

2oz citra @ hop stand

4oz strata @ hop stand

1oz columbus @ hop stand

 

IBU: ~36

 

primary and keg hopping the same as before I guess.

Edited by pickle_rick, 17 December 2018 - 06:32 AM.

[HVB]

I like that much better. 

[positiveContact]

I like that much better. 

 

[positiveContact]

just measured out my hops.  the citra might have been a touch on the old side but it didn't smell bad.  just not as aromatic as i'm used to.  fortunately all of the dry hopping will be done with new citra.

[positiveContact]

barely made 70% efficiency even though I did a 3 gal sparge.  I kind of wonder if the quick oats don't quite have the potential I'm assuming they do.

[positiveContact]

so when I do add the primary dry hop?

[HVB]

so when I do add the primary dry hop?

For biotransform? 36 hours in... High krausen (sp)

[positiveContact]

For biotransform? 36 hours in... High krausen (sp)

Is that what you've been doing as well?

[positiveContact]

okay - reworking a little bit:

 

Primary Dry hop (fermentation is going on right now so I'll probably start it tonight or tomorrow morning):

1.5oz galaxy, 1oz citra, 1oz amarillo, 1oz mosaic, 2oz strata

 

keg 1: 

2oz galaxy, 4oz strata

keg 2:

1oz chinook, 1oz citra, 1oz simcoe, 2oz strata

[HVB]

 

okay - reworking a little bit:

 

Primary Dry hop (fermentation is going on right now so I'll probably start it tonight or tomorrow morning):

1.5oz galaxy, 1oz citra, 1oz amarillo, 1oz mosaic, 2oz strata

 

keg 1: 

2oz galaxy, 4oz strata

keg 2:

1oz chinook, 1oz citra, 1oz simcoe, 2oz strata

 

 

When did you pitch?  

 

Schedules looks tasty to me!

[positiveContact]

When did you pitch?  

 

Schedules looks tasty to me!

 

yesterday.  probably at about 1:00pm.

[HVB]

yesterday.  probably at about 1:00pm.

 

I think tomorrow morning would be a good time to hit those fermentation hops then.  Just my $.02.

[positiveContact]

I think tomorrow morning would be a good time to hit those fermentation hops then.  Just my $.02.

 

roger that.

[positiveContact]

dry hops are in.  smells great in that fermentor!  right now I've got the temp controller set to 66F.  pretty reasonable?  I'll probably start slow ramping up towards 70F over the next few days.