Tyler Hurst
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Hey everyone, long time lurker first-time poster here. I have been working on perfecting my NIEPA recipes for quite a while and created a list of Guidelines to follow that are strictly for use with New England IPAs. I am no master brewer and this list is mostly for newcomers to brewing but, if you have recommendations for changes let me know! I feel really confident in my brews and made some really delicious NEIPAs so far but, always open to suggestion.
NEIPA Notes (Style Guide)
Recipe Formulation
· Use a small amount of flaked oats to maintain gold color and increase Haze
· Yeast choices vary but, Wyeast 1318, Conan strains, and Imperial A38 are most popular and definitely create strong NEIPAs.
· Hop profile is left at user discretion but, go for bitter hops at 60 (warrior) fruit forward profile hops during the boil and dry hop (Citra galaxy etc.) stay away from extremely piney hops (mosaic)
· Add large dry hop addition at high krausen (when foam appears “Rocky”) to keep color lighter and to import biotransformation of terpenoids into new chemical compounds.
· Only one primary fermentation if possible.
· Water profile is the most important aspect of mouthfeel and Haze in this beer. Getting brewing salt ratios correct. If you have never done this start with RO water and add salts Download here http://www.ezwatercalculator.com/
o Sulfates – 150PPM
o Chloride – 100PPM
o Calcium – 20PPM
o Magnesium – 20PPM
o Estimated Mash pH – 5.2
NEIPA Brew Day and Yeast Starter Guidelines
· Create starter at least 2 days prior using a grain profile that is similar than that of the wort to ferment in (not DME). This means creating a small batch on the stove with scaled down the recipe of bulk grains (if using mainly 2 row and small amounts of others, all 2-row is fine, if using half 2 row and half golden promise with others just use the 2 row and golden promise)
· Use stir plate for starter
· Stir every 20 minutes while mashing
· Allow the smallest amount of oxygen to enter the beer at any given time but, oxygenate the wort prior to pitching yeast; this oxygen is the last good oxygen this beer will encounter. After pitching all oxygen is bad.
· Ensure that Mash PH is within parameters from water calculation.
· Try to use a fermentation vessel which has a valve on it for bottling/kegging to expose the least amount of Oxygen. Kegging is the best option for minimized 02 exposure.
· Use C02 blow off into the headspace of any vessel containing NEIPA and after any transfer.
· Use a filter to displace trub during transfers from the kettle to fermentation vessel to keg/bottling bucket. This will not affect Haze.
· Keep a “healthy” amount of kettle trub when/if transferring, this helps in attenuation.
· No need for sparging but, use whatever method increases efficiency for you the most
· Recirculate wort if possible between mash and boil
· Add yeast nutrient at 15 mins to end of the boil
· Don’t be afraid to add sugar/lactose. Keep lactose additions on a smaller end to ensure not over-sweetening (1.6-1.3 oz per gallon of wort). Also don’t be afraid to try souring with Lactic Acid. If you like the sound of either of these. Try putting 1 gallon of your batch in a separate container and adding lactic acid, lactose, or both. Both of these can be added post fermentation but, they increase your 02 exposure.
Please let me know if you have any other NEIPA style recommendations. I know some of these are overall recommendations for beer brewing but, these recommendations are important to this specific style.
NEIPA Notes (Style Guide)
Recipe Formulation
· Use a small amount of flaked oats to maintain gold color and increase Haze
· Yeast choices vary but, Wyeast 1318, Conan strains, and Imperial A38 are most popular and definitely create strong NEIPAs.
· Hop profile is left at user discretion but, go for bitter hops at 60 (warrior) fruit forward profile hops during the boil and dry hop (Citra galaxy etc.) stay away from extremely piney hops (mosaic)
· Add large dry hop addition at high krausen (when foam appears “Rocky”) to keep color lighter and to import biotransformation of terpenoids into new chemical compounds.
· Only one primary fermentation if possible.
· Water profile is the most important aspect of mouthfeel and Haze in this beer. Getting brewing salt ratios correct. If you have never done this start with RO water and add salts Download here http://www.ezwatercalculator.com/
o Sulfates – 150PPM
o Chloride – 100PPM
o Calcium – 20PPM
o Magnesium – 20PPM
o Estimated Mash pH – 5.2
NEIPA Brew Day and Yeast Starter Guidelines
· Create starter at least 2 days prior using a grain profile that is similar than that of the wort to ferment in (not DME). This means creating a small batch on the stove with scaled down the recipe of bulk grains (if using mainly 2 row and small amounts of others, all 2-row is fine, if using half 2 row and half golden promise with others just use the 2 row and golden promise)
· Use stir plate for starter
· Stir every 20 minutes while mashing
· Allow the smallest amount of oxygen to enter the beer at any given time but, oxygenate the wort prior to pitching yeast; this oxygen is the last good oxygen this beer will encounter. After pitching all oxygen is bad.
· Ensure that Mash PH is within parameters from water calculation.
· Try to use a fermentation vessel which has a valve on it for bottling/kegging to expose the least amount of Oxygen. Kegging is the best option for minimized 02 exposure.
· Use C02 blow off into the headspace of any vessel containing NEIPA and after any transfer.
· Use a filter to displace trub during transfers from the kettle to fermentation vessel to keg/bottling bucket. This will not affect Haze.
· Keep a “healthy” amount of kettle trub when/if transferring, this helps in attenuation.
· No need for sparging but, use whatever method increases efficiency for you the most
· Recirculate wort if possible between mash and boil
· Add yeast nutrient at 15 mins to end of the boil
· Don’t be afraid to add sugar/lactose. Keep lactose additions on a smaller end to ensure not over-sweetening (1.6-1.3 oz per gallon of wort). Also don’t be afraid to try souring with Lactic Acid. If you like the sound of either of these. Try putting 1 gallon of your batch in a separate container and adding lactic acid, lactose, or both. Both of these can be added post fermentation but, they increase your 02 exposure.
Please let me know if you have any other NEIPA style recommendations. I know some of these are overall recommendations for beer brewing but, these recommendations are important to this specific style.
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