Hey dudes! Dropping in to see if I can get some ideas on how to make my NEIPAs better. This seems to be the place.
I brewed my last beer, photo below:
View attachment 700526
It tunrned out ok. My friends liked it, but there are some flaws I want to see if yall can help with.
Here is the recipe:
Grain Name | Original Amount (lb) |
Pilsen Malt, Best MALZ | 15 |
Golden Promise, Fawcett | 3.5 |
White Wheat Malt, Briess | 2 |
Flaked Oats | 1.5 |
Honey Malt, Gambrinus | 0.625 |
Hop Name | Original Amount (oz) | Addition Time |
Galena | 0.4 | 60 |
Idaho 7 | 1.5 | 10 |
Idaho Gem | 0.5 | 10 |
Idaho 7 | 1.5 | Flameout |
Idaho Gem | 0.5 | Flameout |
Idaho 7 | 3 | Whirlpool |
Idaho Gem | 1.5 | Whirlpool |
Idaho 7 | 2 | Dry Hop |
Idaho Gem | 5.5 | Dry Hop |
Total IBUs: 36
Yeast was WY1318 (London Ale III). Fermented at 67F for 10 days. Then soft crash to 58F for 2 days. Dry hop at 58F for 2 days. Then cold crash to 38F for 2 days. Then kegged.
I close transfer everything, and do the CO2 push into the keg filled with sani. No issues there.
My problems:
1. Lacking flavor. This is my biggest pet peeve! All of my NEIPAs have been just lacking in the juicy flavor department. Aroma has been absolutely fantastic, but the flavor isnt like the juciness I get from the great NEIPAs I get commercially. Not sure what my issue has been. I have used all the popular hops, Citra, Galaxy, Mosaic, Idaho 7, Idaho Gem, Amarillo, Motueka, Simcoe, etc. Still same outcome. Any advice here to get the juiciness?
2. Hop burn on this one. Still there after about a month in the keg. The DH I used on this one was pretty large, so I may dial that back down to like 5 or 6oz/gal. Any thoughts here? Maybe a long cold crash? Is 7.5oz too much?
3. Big bitterness. I think this may be the root of why I am not getting the juicy flavor to pop through. There is always a really firm bitterness. I may ditch the 60min hop addition. Maybe my WP temp is too high? Too long? I usually do 30min, starting at 165F. Let me know what you think.
Thanks in advance guys!