BeerBorg

In the next few weeks, I'll start my first attempt over the next 6-12 months, experimenting with a NEIPA. I will try to do these every third brew or so but these will have to be consumed quicker than most so I'll make some bigger than others.
Here's my first recipe though, as usual, I'll make changes and tweaks closer to brew time. Most of the changes will be hop varieties as each try will use different hops, as well as a different grist. First I'll try Giga Yeast Vermont GY054 and save some for my future pales. Later I may try 007 as well as some British Ale Yeast and see how it fares.
I know cloudy, turbid, orange juice isn't everyone's glass of beer but I've only had a few real NEIPA's (thank you Swen!!!) and some of the local breweries are pushing out beers like this though they are not labeling them as such.
So, here's the early edition of what I may brew during Mardi Gras. As always, comments are welcome.

BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Any Road Up NEIPA
Brewer: Paul
Asst Brewer:
Style: American IPA
TYPE: All Grain
Taste: (30.0)

Recipe Specifications
--------------------------
Boil Size: 7.98 gal
Post Boil Volume: 6.98 gal
Batch Size (fermenter): 6.50 gal
Bottling Volume: 6.50 gal
Estimated OG: 1.064 SG
Estimated Color: 4.7 SRM
Estimated IBU: 97.1 IBUs
Brewhouse Efficiency: 76.00 %
Est Mash Efficiency: 78.3 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
10 lbs 12.3 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 74.0 %
2 lbs 2.9 oz White Wheat Malt (2.4 SRM) Grain 2 15.0 %
9.3 oz Oats, Flaked (1.0 SRM) Grain 3 4.0 %
7.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 4 3.0 %
9.3 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 5 4.0 %
0.50 oz Columbus (Tomahawk) [14.00 %] - Boil 60. Hop 6 19.1 IBUs
2.00 oz Galaxy [14.00 %] - Boil 30.0 min Hop 7 58.7 IBUs
2.00 oz Amarillo [9.20 %] - Steep/Whirlpool 30. Hop 8 19.3 IBUs
1.00 oz Columbus (Tomahawk) [14.00 %] - Boil 0.0 Hop 9 0.0 IBUs
1.0 pkg Vermont IPA (Giga Yeast #GY054) Yeast 10 -
2.00 oz Galaxy [14.00 %] - Dry Hop 12.0 Days Hop 11 0.0 IBUs
3.00 oz Amarillo [9.20 %] - Dry Hop 10.0 Days Hop 12 0.0 IBUs
1.50 oz Columbus (Tomahawk) [14.00 %] - Dry Hop Hop 13 0.0 IBUs


Mash Schedule: Single Infusion, Light Body, No Mash Out
Total Grain Weight: 14 lbs 8.9 oz
----------------------------
Name Description Step Temperat Step Time
Mash In Add 17.46 qt of water at 167.8 F 150.0 F 60 min

Looks interesting.

Here is a good article from Draft Magazine you might find interesting. A couple things that I took away is that they have a fairly low level of bitterness for an IPA, so you're IBU's might be a tad high. It also mentions adding hops during fermentation to get the cloudiness.

Here's a another one from the AHA. This one also states "little to no bitterness" Maybe lessen that 30 minute addition some??

Good luck, looking forward to seeing how this one turns out.

Chris, thanks for catching that. That 30 minute addition was supposed to be at 10 minutes. Haven't done many recipes lately with anything at 30 in a long, long while.
Now we're at 66 IBU's which is where I wanted/needed to be. This is what I get trying to do recipes, eat lunch and reply to emails all at the same time.

Good hop combo, looks right tasty and I have no problem with cloudy IPAs. The sugar will help dry it out some and help the hops pop.
I was wondering about the 30 minutes hops too and then read the next two posts, haha.

The wheat and oats seem to be a defining characteristic of the style - from the ones that I've had WAY out here on the Left Coast.
I do enjoy these as they seem to be very focused on hop-bursting and/or hop-stands rather than traditional bittering.

Here's a couple that I had recently in a sampler. Looking forward to results of this one for you.

I'm still tweaking. I've adjusted the hops with some Citra and Mosaic because, a great majority of what I've ready about the popular ones have those hops with Galaxy. I'm not a Mosaic fan but mixed with Simcoe and Citra, it's good so I figure it will be with Galaxy and Amarillo. I love Galaxy.

Nice view by the way!

Citra, why Citra?

Inkleg wrote:Citra, why Citra?

It's part of the math equation?

Inkleg wrote:Citra, why Citra?

Because Citra is always the answer.
Except when it's Mosaic.

Inkleg wrote:Citra, why Citra?

Because it's like naked cat pee, except better. Or so I hear.

mashani wrote:

Inkleg wrote:Citra, why Citra?

Because it's like naked cat pee, except better. Or so I hear.

I'm one of those who get cat urine odors from some hops, but not from Citra.

Great recipe Paul. Have been playing around in BS and have come up with this. I have everything but the yeast. I'll pick that up soon.
Decided on Magnum as the bittering hop just to keep it clean. Thanks for giving me something to play around with.


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

Recipe Specifications
--------------------------
Boil Size: 8.02 gal
Post Boil Volume: 6.77 gal
Batch Size (fermenter): 5.50 gal
Bottling Volume: 5.00 gal
Estimated OG: 1.066 SG
Estimated Color: 4.6 SRM
Estimated IBU: 101.9 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 82.7 %
Boil Time: 60 Minutes

Ingredients:
------------
Amt Name Type # %/IBU
9.00 gal Naked Cat IPA Water Water 1 -
6.00 g Epsom Salt (MgSO4) (Mash 60.0 mins) Water Agent 2 -
5.00 g Calcium Chloride (Mash 60.0 mins) Water Agent 3 -
5.00 g Gypsum (Calcium Sulfate) (Mash 60.0 mins Water Agent 4 -
7 lbs 1.8 oz Pale Malt (2 Row) US (2.0 SRM) Grain 5 53.1 %
3 lbs White Wheat Malt (2.4 SRM) Grain 6 22.2 %
1 lbs 8.0 oz Oats, Flaked (1.0 SRM) Grain 7 11.2 %
8.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 8 3.7 %
4.8 oz Acid Malt (3.0 SRM) Grain 9 2.2 %
1 lbs Corn Sugar (Dextrose) (0.0 SRM) Sugar 10 7.5 %
0.51 oz Magnum [14.00 %] - Boil 60.0 min Hop 11 20.3 IBUs
2.00 oz Amarillo Gold [8.50 %] - Steep/Whirlpool Hop 12 23.9 IBUs
2.00 oz Galaxy [14.00 %] - Steep/Whirlpool 30.0 Hop 13 39.4 IBUs
1.00 oz Simcoe [13.00 %] - Steep/Whirlpool 30.0 Hop 14 18.3 IBUs
1.0 pkg London Ale III (Wyeast Labs #1318) [124. Yeast 15 -
2.00 oz Galaxy [14.00 %] - Dry Hop 0.0 Days Hop 16 0.0 IBUs
2.00 oz Simcoe [13.00 %] - Dry Hop 0.0 Days Hop 17 0.0 IBUs


Mash Schedule: BIAB, Medium Body
Total Grain Weight: 13 lbs 6.1 oz
----------------------------
Name Description Step Temperat Step Time
Saccharification Add 35.71 qt of water at 157.7 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:
------
Add 1oz each Galaxy and Simcoe dry hop when pitching yeast
Add 1oz each Galaxy and Simcoe dry hop 2-3 days into fermentation

That's funny.....as I think about my next brew I'm bouncing back and forth between a few and my latest thought was to do something similar to this but I'm going to use either:
Galaxy, Zeus and Amarillo and call it Godzilla IPA, OR
Mosaic, Amarillo and Citra and call it.......I'm not sure yet.......

But I think I may steal this grain bill, too. Thanks for doing the leg work!

Perfect timing......got an email today from Craft Beer & Brewing Magazine with an article about NEIPA's. Notice the water info!
https://beerandbrewing.com/1Sce4YbB4ooK ... style-ipas
Also, for the nerds in the group: http://scottjanish.com/chasing-mouthfeel-softness/
I don't expect to achieve what I want in my first try so it will be a gradual process.

Also, it seems that it's imperative to add the dry hops while the beer is still fermenting. Preferably at day 3 or 4 when it's about 80% done. Seems odd but almost everything I read suggests this.

And as a side note for Jeff since he's using 1318 yeast and I'm using GY054, here's a side by side tasting from the Brulospher.
http://brulosophy.com/2017/02/09/brudra ... t-results/