NE IPA recipe

[Adam0909]

I am going to try this recipe at the weekend. Anyone have any thoughts or pointers? First time doing a NE IPA

Any thoughts on the dextrin malt. I have Simpsons, but have never used it before.

BH Efficiency : 75%
OG: 1066
FG: 1015
IBU: 55
ABV: 6.6%

Mash 60mins @ 65c
Boil 60mins
whirlpool 40mins

Grain

4.5kg pale malt
455g flaked wheat
455g flaked oats
340 dextrin malt

Hops

4.2g Mosaic (13.1 AA) FWH
4.2g Citra (12.5 AA) FWH
4.2g El Dorado (14.8 AA) FWH

5.7g Mosaic (13.1 AA) 40 min whirlpool
5.7g Citra (12.5 AA) 40 min whirlpool
5.7g El Dorado (14.8 AA) 40 min whirlpool

12.8g Mosaic (13.1 AA) 30 min whirlpool
12.8g Citra (12.5 AA) 30 min whirlpool
12.8g El Dorado (14.8 AA) 30 min whirlpool

17g Mosaic (13.1 AA) 20 min when whirlpool stopped
17g Citra (12.5 AA) 20 min when whirlpool stopped
17g El Dorado (14.8 AA) 20 min when whirlpool stopped

18.5g Mosaic (13.1 AA) dry hop for 8 days, added when SG 1020 -1022
18.5g Citra (12.5 AA) dry hop for 8 days, added when SG 1020 -1022
18.5g El Dorado (14.8 AA) dry hop for 8 days, added when SG 1020 -1022

28g Mosaic (13.1 AA) dry hop for 4 days (prob 4 days after 1st dry hop)
28g Citra (12.5 AA) dry hop for 4 days (prob 4 days after 1st dry hop
28g El Dorado (14.8 AA) dry hop for 4 days (prob 4 days after 1st dry hop

Yeast

Wyeast 1318 London Ale III

ferment at 19c raise to slowly to 23c for full attenuation

Cheers

 

[Sadfield]

The dextrin malt is fine. Personally I would mash a little higher in temperature.

My main observation is that the IBUs are way too high for the style. I did one at 30 IBUs and that was too bitter. Other than that the recipe looks fine.

What if any water treatment do you do? A soft chloride rich mouthfeel is also a key characteristic.

When do you intend adding the first dry hop addition?

A tricky style to nail as it depends a lot on process and technique, and not as simple as throwing a load of hops at it.

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[Dr_Unkenly]

Dextrin malt is basically just Carapils no?

I don't need to do anything special when using it. It just helps to give you a nice frothy head on your pint.

With all that wheat and oats going on, you don't really need it in there but I'm sure it'll be a cracking beer either way.

 

[Sadfield]

NEIPAs should be low in bitterness. The dextrin malt will add sweetness to balance this and also it is commonly used in American hoppy beers as the dextrines act a something for hop aroma to bind to and counters the diastatic nature of hops.

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[Braindead]

Add your first dry hops after about 3 days for bio fermentation just as Krausen is falling

 

[Dr_Unkenly]

NEIPAs should be low in bitterness. The dextrin malt will add sweetness to balance this and also it is commonly used in American hoppy beers as the dextrines act a something for hop aroma to bind to and counters the diastatic nature of hops.

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I don't think it's really necessary when you're also using oats/wheat.

Some NEIPA recipes call for it, some don't. Both ways are fine.

 

[Sadfield]

Yep. There are no rules. Merely expressly the benefit/reason for putting it in a beer that heavily relies on dry hopping, and that the isn't purely for foam stability.

http://www.port66.co.uk/dextrins-dry-hopping-recipe-design/

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[Adam0909]

Thanks I'll try and bring the IBU down. I plan on first dry hop after 2-3 days as recipe asks for it at a SG of 1022isg.

As for water It says adjust to get chloride 175-200ppm, sulphate 75-100ppm, calcium 125-150ppm

 

[Dr_Unkenly]

Yep. There are no rules. Merely expressly the benefit/reason for putting it in a beer that heavily relies on dry hopping, and that the isn't purely for foam stability.

http://www.port66.co.uk/dextrins-dry-hopping-recipe-design/

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My original point being that the flaked adjuncts give you a lot of body anyway.

 

[Sadfield]

Debatable.

http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/

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[Dr_Unkenly]

Debatable.

http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/

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So it's possible to make great NEIPA without any flaked grains, crystal or dextrin malts.

 

[Sadfield]

So it's possible to make great NEIPA without any flaked grains, crystal or dextrin malts.

I don't see why not, none of them are ingredients that specifically define the style. Do we have to use an ingredient purely because another brewer has?

Personally I would still use carapils for the reason I mentioned previously.

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[pms67]

Debatable.

http://brulosophy.com/2016/11/21/the-impact-of-flaked-oats-on-new-england-ipa-exbeeriment-results/

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Great comparison 👍