Jump to content


Photo
- - - - -

An IPA with NE Ale Yeast


  • Please log in to reply
28 replies to this topic

#1 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 17 June 2021 - 10:57 AM

This time it will be more IPA strength.  The base malts are a little weird but I'm using up what I've got!

 

10 gallons!

 

12 lb TF GP

6 lb CMC 2-row

2 lb Best Malz Vienna

2 lb Castle Wheat Blanc

0.5 lb Carared

0.5 lb carapils copper

2 lb sugar (might be regular granulated, turbinado or a combo of dark brown and regular granulated)

 

30 min boil

 

probably nugget to bitter but not too crazy on the total IBUs. probably something like 50 IBUs in the total beer. one thing I'm concerned about with this NE Ale Yeast this time is that it has only been attenuating about 75% for me.  OG of what you see above will be around 1.066-1.068 I think.  That puts my FG around 1.016.  I'm hoping the sugar makes it attenuate a little more so maybe 1.014 or 1.015.

 

for flavor/aroma I'm thinking some 5 min, 0 min and steeping (150-160F) additions.

 

I was going to do a combo of simcoe, amarillo, CTZ and centennial.  probably somewhat heavy on the simcoe.

 

dry hop will be the same list of hops I'm thinking.

 

so yeah, need to figure out the hopping.


Edited by Mando, 17 June 2021 - 10:58 AM.

  • 0

#2 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 16737 posts
  • LocationPalmer, MA

Posted 17 June 2021 - 11:11 AM

Conan should be better the second generation.  I love the hop bill!


  • 0

#3 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 17 June 2021 - 11:41 AM

Conan should be better the second generation. I love the hop bill!


It was pretty much the same. First time was dry packets. I pitched a 1qt mason jar into batch 2 about 2 weeks after batch 1 pitch so it was pretty fresh. Both batch 1 and 2 were about 75%. Maybe doing a starter for batch 3 will increase that number but I'm not holding out for that.
  • 0

#4 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 20 June 2021 - 12:48 PM

so for hops I'm thinking...

 

at 30 min: 2oz nugget

at 0 min: 2oz simcoe, 1oz amarillo, 1oz CTZ, 2oz Cent

hop stand: 3oz simcoe, 2oz amarillo, 1oz CTZ, 2oz Cent

 

dry hopping I can work out later :P


Edited by Mando, 20 June 2021 - 12:48 PM.

  • 0

#5 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 26 June 2021 - 07:07 AM

This time it will be more IPA strength.  The base malts are a little weird but I'm using up what I've got!

 

10 gallons!

 

12 lb TF GP

6 lb CMC 2-row

2 lb Best Malz Vienna

2 lb Castle Wheat Blanc

0.5 lb Carared

0.5 lb carapils copper

2 lb sugar (might be regular granulated, turbinado or a combo of dark brown and regular granulated)

 

30 min boil

 

probably nugget to bitter but not too crazy on the total IBUs. probably something like 50 IBUs in the total beer. one thing I'm concerned about with this NE Ale Yeast this time is that it has only been attenuating about 75% for me.  OG of what you see above will be around 1.066-1.068 I think.  That puts my FG around 1.016.  I'm hoping the sugar makes it attenuate a little more so maybe 1.014 or 1.015.

 

for flavor/aroma I'm thinking some 5 min, 0 min and steeping (150-160F) additions.

 

I was going to do a combo of simcoe, amarillo, CTZ and centennial.  probably somewhat heavy on the simcoe.

 

dry hop will be the same list of hops I'm thinking.

 

so yeah, need to figure out the hopping.

 

edit grain bill based on supply (changes in bold):

 

14.83 lb TF GP

6.188 lb CMC 2-row

2 lb Best Malz Vienna

2 lb Castle Wheat Blanc

0.5 lb Carared

0.5 lb carapils copper

1.5 lb table sugar

 

 

sort of related but I have 80 lb each of pils and vienna now.  time to make some class drez apa and some lagers (vienna perhaps?).


Edited by Mando, 26 June 2021 - 07:08 AM.

  • 0

#6 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 02 July 2021 - 02:33 PM

any tips on water profile for this beer?

 

I was thinking of going more sulfate...

 

Ca: 105 ppm

Sulfate: 235 ppm

Chloride: 39 ppm

 

this will still require a healthy dose of lactic acid to finish the job of getting my mash down to 5.3.


Edited by Mando, 02 July 2021 - 02:40 PM.

  • 0

#7 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 03 July 2021 - 06:02 AM

mashing right now so I did the water as I posted yesterday.

 

I still need to figure out how I'm going to dry hop this beer.  I might just let it finish out and do it on the warmer side without much of a cold crash.  I was also considering adding sugar at the same time as the hops to scrub some O2 but this will mean I probably need to leave it on the hops for 4-5 days since I'll need to let it ferment and then do some level of crashing before I transfer out of primary.

 

thoughts?


  • 0

#8 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 03 July 2021 - 07:08 AM

mash pH was a little higher than I'd like at 5.44 but not that high.


  • 0

#9 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 03 July 2021 - 12:21 PM

75% efficiency.  not too bad.


  • 0

#10 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 04 July 2021 - 07:01 AM

so I'm going to dry hop in primary again...

 

4oz of simcoe

3oz amarillo

2oz CTZ

2oz Cent


  • 0

#11 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 05 July 2021 - 11:07 AM

I'm kind of waffling on adding the sugar now.  I didn't do it on brew day but I could still do it now that fermentation is going.  not sure....

 

OG is 1.062 right now.


  • 0

#12 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 16737 posts
  • LocationPalmer, MA

Posted 05 July 2021 - 04:05 PM

I'm kind of waffling on adding the sugar now. I didn't do it on brew day but I could still do it now that fermentation is going. not sure....

OG is 1.062 right now.


So 2 pounds gets you to 1.068...me, I would leave it alone.
  • 0

#13 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 05 July 2021 - 04:08 PM

So 2 pounds gets you to 1.068...me, I would leave it alone.

 

yeah - doesn't seem worth the possible O2 exposure.  I should have either done on brew day or just passed.  next time I know!


  • 0

#14 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 07 July 2021 - 12:42 PM

so seems about done.  FG is about 1.014 which is 77% attenuation.  more than I've gotten from this yeast in the last two uses.  I'm pretty happy with that FG for a beer like this.  right now there is so much hop particulate in there it just burns to drink it.  this is before a dry hop has happened.

 

I'm thinking I won't do a super hard crash cool this time.  maybe just bring it down to 45-50F and let it hang there for a day or two and then dry hop at that temp.


  • 0

#15 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 08 July 2021 - 06:49 AM

Chilling down to about 50f now.
  • 0

#16 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 12 July 2021 - 05:34 AM

I started dry hopping last night at around 50F. Overnight it drifted up to about 52F so this morning I plugged the freezer back in to knock it down to 48F.

Also after dumping the hops in I filled the headspace to 30 psi I think 4 times and then vented everything out. Hopefully that will be enough to mitigate oxidation.
  • 0

#17 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 16737 posts
  • LocationPalmer, MA

Posted 12 July 2021 - 05:44 AM

I started dry hopping last night at around 50F. Overnight it drifted up to about 52F so this morning I plugged the freezer back in to knock it down to 48F.

Also after dumping the hops in I filled the headspace to 30 psi I think 4 times and then vented everything out. Hopefully that will be enough to mitigate oxidation.

do you run in CO2 as you dryhop?  I will vicariously live through your brewing :)


  • 0

#18 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 12 July 2021 - 06:14 AM

do you run in CO2 as you dryhop? I will vicariously live through your brewing :)


No although I'm not quite sure what you mean.

I vent out the pressure, take the lid off, dump in pellets, replace lid and then I try to evacuate the headspace a few times with CO2 to minimize O2 that got in while the lid was open.
  • 0

#19 HVB

HVB

    No Life

  • Patron
  • PipPipPipPipPip
  • 16737 posts
  • LocationPalmer, MA

Posted 12 July 2021 - 06:16 AM

No although I'm not quite sure what you mean.

I vent out the pressure, take the lid off, dump in pellets, replace lid and then I try to evacuate the headspace a few times with CO2 to minimize O2 that got in while the lid was open.

I would take the QD off the house and just have the hose going into the opening at 2-4PSI while dropping the hops.


  • 0

#20 Mando

Mando

    Anti-Brag Queen

  • Patron
  • PipPipPipPipPipPip
  • 51829 posts
  • LocationLimbo

Posted 12 July 2021 - 06:20 AM

I would take the QD off the house and just have the hose going into the opening at 2-4PSI while dropping the hops.


Ah! I should check if I can still move the regulator setting :P

I always leave it at 30 psi.
  • 0


0 user(s) are reading this topic

0 members, 0 guests, 0 anonymous users