NEIPA attempt

[Inkleg]

It's time to revisit this recipe. I went through my freezer to see what hops I had hanging out in there I could use. I hope to get a starter going today and brew next weekend.

Recipe: Cloudy with a Chance of Hops Leftovers
Brewer: Naked Cat Brewery
Asst Brewer: Those Damn Cats
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.06 gal
Post Boil Volume: 7.81 gal
Batch Size (fermenter): 6.50 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.060 SG
Estimated Color: 5.5 SRM
Estimated IBU: 65 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.00 gal Naked Cat IPA Water Water 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
6 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 5 39.2 %
6 lbs Pale Malt, Maris Otter (3.0 SRM) Grain 6 39.2 %
1 lbs Oats, Flaked (1.0 SRM) Grain 7 6.5 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 8 3.3 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 9 3.3 %
8.0 oz Wheat Malt, Bel (2.0 SRM) Grain 10 3.3 %
5.0 oz Acid Malt (3.0 SRM) Grain 11 2.0 %
4.0 oz Honey Malt (25.0 SRM) Grain 12 1.6 %
4.0 oz Wheat, Flaked (1.6 SRM) Grain 13 1.6 %
0.5o oz Warrior [15.00 %] - Boil 60.0 min Hop 14 24.2 IBUs
1.00 oz Amarillo Gold [8.50 %] - Steep/Whirlpool Hop 15 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 16 8.2 IBUs
1.00 oz Cascade [5.50 %] - Boil 0.0 min Hop 17 5.3 IBUs
1.00 oz Cascade [5.50 %] - Steep/Whirlpool 0.0 Hop 18 0.0 IBUs
1.00 oz Centennial [10.00 %] - Boil 0.0 min Hop 19 9.7 IBUs
1.00 oz Centennial [10.00 %] - Steep/Whirlpool Hop 20 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 0.0 Hop 21 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Boil 0.0 min Hop 22 12.6 IBUs
1.0 pkg London Ale III (Wyeast Labs #1318) [124. Yeast 23 -
2.00 oz Cascade [5.50 %] - Dry Hop 0.0 Days Hop 24 0.0 IBUs
2.00 oz Centennial [10.00 %] - Dry Hop 0.0 Days Hop 25 0.0 IBUs
2.00 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 26 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 15 lbs 5.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 40.74 qt of water at 159.6 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Flame out 1oz each Amarillo/Cascade/Centennial/Simcoe

Chill to 160, add 1oz Amarillo/Cascade/Centennial/Simcoe and let steep 13 minutes.

Ferment 7 days and cold crash to drop yeast. Allow to free rise back to 68*
Day 11 complete one massive dry hop with 2oz each Cascade/Centennial/Simcoe for 48 hours
Cold crash and keg day 14

Water Profile
Ca = 100
Mg = 5
Na = 13
Sulfate = 147
Chloride = 80
Bicarbonate = 16

[Beer-lord]

So you don't plan on testing out the 'biotransformation' hopping method where they add the first dry hop 2-3 days into fermentation? I've read lots on it and still can't say I think it adds all that much though many feel differently.
Can't go wrong with those hops!

[Inkleg]

I did on my first time I brewed this style. The second time I dry hopped as the notes in the above recipe and I think got better results. This has been in the keg since late June and though not in its prime it's still tasty and cloudy.

[Inkleg]

Brewed this last Saturday and Wyeast 1318 has been going like gang busters.
I started to raise the temp on day 4 into fermentation. From 68 to 70 and to 72 today. Plan to start dropping the temp to about 50 over the next few days to drop some yeast and then allow to come back up some before a 6oz two day dry hop, crash again and keg at a total of 2 weeks since brew day.
The final recipe is not what's listed above as I deleted the Amarillo completely as I thought it would get lost in the other hops so I upped the Simcoe and Cascade. The grain bill changed some too as I went with what I had on hand. Everything is written on my BeerSmith print out so good or bad it came be replicated or avoided.


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[Kealia]

Do you always cold crash, then raise temps back up to dry hop? I'm not sure I realized that or am aware of anybody else doing that?

I get it in concept - drop out the yeast and other particulates so that the hop compounds don't bind to them and drop out, but I'm wondering if you actually see better results than just dry hopping and cold crashing at the end? I guess re-warming wouldn't put the stuff back into suspension so it sounds valid.

[ScrewyBrewer]

So you don't plan on testing out the 'biotransformation' hopping method where they add the first dry hop 2-3 days into fermentation? I've read lots on it and still can't say I think it adds all that much though many feel differently.
Can't go wrong with those hops!

That's exactly how I've brewed my Sloop Juice Bomb NEIPA clone. Plenty of Citra, Simcoe and Amarillo dry hops in the fermenter about three days into primary fermentation. I've had very good results with this method based on the 30 gallons I've brewed over the last three months. I also whirlpool 9 ounces of hops for 45 minutes after flameout, it takes my wort about that long to drop down to 170F.

sloop-sml.jpg (68.17 KiB) Viewed 4004 times

[ScrewyBrewer]

Do you always cold crash, then raise temps back up to dry hop? I'm not sure I realized that or am aware of anybody else doing that?

I get it in concept - drop out the yeast and other particulates so that the hop compounds don't bind to them and drop out, but I'm wondering if you actually see better results than just dry hopping and cold crashing at the end? I guess re-warming wouldn't put the stuff back into suspension so it sounds valid.

My understanding is that dry hopping during active fermentation allows phenols to adhere to proteins which create a permanent haze. I've had beers on tap for up to three weeks before being kicked, and the pours were still hazy. At the end of fermentation dropping the temperature to 40F a day prior to kegging is all I've been doing. Of course, as one of our club members said, don't add whirlfloc to your kettle when brewing a NEIPA.

[Inkleg]

Orange juice anyone?



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[Beer-lord]

Looks like an NEIPA to me. You happy with it?

[Inkleg]

It's good. It's only been on the gas for a week and needs to carb some more before I can compare it to the Galaxy, Mosaic, Citra one.

[BlackDuck]

That glass would go perfect with my eggs and bacon this morning.

[ScrewyBrewer]

That glass would go perfect with my eggs and bacon this morning.

It looks delicious!

[Inkleg]

Now that I have a new yeast (Bootleg NEEPAH) it's time to revisit this recipe.

Recipe: Cloudy with a Chance of Hops Amarillo
Brewer: Naked Cat Brewery
Asst Brewer: Those Damn Cats
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 9.06 gal
Post Boil Volume: 7.81 gal
Batch Size (fermenter): 6.50 gal
Bottling Volume: 6.00 gal
Estimated OG: 1.060 SG
Estimated Color: 6.0 SRM
Estimated IBU: 107.2 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 80.8 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.00 gal Naked Cat IPA Water Water 1 -
7.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
3.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 4 -
12 lbs Pale Malt (2 Row) Bel (3.0 SRM) Grain 5 78.4 %
1 lbs Oats, Flaked (1.0 SRM) Grain 6 6.5 %
8.0 oz Barley, Flaked (1.7 SRM) Grain 7 3.3 %
1 lbs Red Wheat Malt, Bel (2.0 SRM) Grain 9 6.5 %
5.0 oz Acid Malt (3.0 SRM) Grain 10 2.0 %
4.0 oz Honey Malt (25.0 SRM) Grain 11 1.6 %
0.50 oz Warrior [15.00 %] - Boil 60.0 min Hop 13 19.0 IBUs
2.00 oz Amarillo Gold [8.50 %] - Steep/Whirlpool Hop 14 0.0 IBUs
2.00 oz Amarillo Gold [8.50 %] - Boil 0.0 min Hop 15 16.5 IBUs
1.50 oz Citra [12.00 %] - Steep/Whirlpool 60.0 Hop 16 22.8 IBUs
1.50 oz Citra [12.00 %] - Boil 0.0 min Hop 17 17.5 IBUs
1.00 oz Galaxy [14.00 %] - Steep/Whirlpool 60.0 Hop 18 17.7 IBUs
1.00 oz Galaxy [14.00 %] - Boil 0.0 min Hop 19 13.6 IBUs
1.0 pkg Bootleg NEEPAH Yeast 20 -
1.50 oz Citra [12.00 %] - Dry Hop 0.0 Days Hop 21 0.0 IBUs
1.50 oz Citra [12.00 %] - Dry Hop 0.0 Days Hop 22 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 0.0 Day Hop 23 0.0 IBUs
1.00 oz Amarillo Gold [8.50 %] - Dry Hop 0.0 Day Hop 24 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 0.0 Days Hop 25 0.0 IBUs
1.00 oz Galaxy [14.00 %] - Dry Hop 0.0 Days Hop 26 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 15 lbs 5.0 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 40.74 qt of water at 159.6 F 152.1 F 75 min
Mash Out Heat to 168.0 F over 7 min 168.0 F 10 min

Sparge: If steeping, remove grains, and prepare to boil wort
Notes:
------
Flame out add Citra/Galaxy/Amarillo

Chill to 160, add Citra/Galaxy/Amarillo and let steep 15 minutes.

Dry hop #1 around day 4 in primary with a few gravity points left.
1.5oz Citra
1 oz Amarillo
1 oz Galaxy

Around day 10 Dry Hop #2.
1.5 oz Citra
1 oz Amarillo
1 oz Galaxy

Cold crash day 12 and transfer to serving keg day 14.

Water Profile
Ca = 100
Mg = 5
Na = 13
Sulfate = 147
Chloride = 80
Bicarbonate = 16

[Beer-lord]

Its going to be a bit longer before I get to trying that yeast and I'm dying to find out what it's like.
One question though-----since almost all the recipes I see have no true bittering addition, how did this come out previously with one?

[Inkleg]

Yummy.....very Yummy!
Most recipes I've seen have a 60 minute clean bittering hop. I used .75 oz of Warrior last time I made this and it worked great. For this recipe I put 1 oz at 60 and that is only 40 IBUs of a clean bittering hop and I may just do .50 oz. It will just depend how I'm feeling, but I always do a bittering hop addition because I feel it adds to the recipe.