New England IPA

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New England IPA

Postby Josh_Jensen » Sat Aug 27, 2016 12:19 am

Ok, I'm a little obsessed with this "style" lately, and my last few beers have been creeping ever closer to where I want to be to match the Treehouse, Hill Farmstead, Alchemist, Trillium beers that, in my opinion, are the finest, most enjoyable IPAs on the market today.

Why do I think this is important, and worth hogging an entire topic section? This manipulation of water, grist, hop schedule, yeast selection, and fermentation temps is one of the more rigorous recipe formulations that even savvy Brewers will take seriously, because it demands bringing your "A" game to brew day, and ensuring that all aspects of the style merge at the right time.

I have my own ideas, but if there are any other folks out there that would enjoy tackling this subject, and working together, I think we can formulate a NE IPA that would make any mid westerner proud!


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Re: New England IPA

Postby Eric B » Sun Aug 28, 2016 11:04 am

Im down. I just brewed one yesterday. We can put our minds together over some beers.
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Re: New England IPA

Postby Matt F » Sun Sep 04, 2016 8:50 pm

Been on my mind too. I visited Maine Beer Co., Hill Farmstead and Trillium all in the beginning of August. Great beers. They are all very dry in the finish but with a pillowy type mouth feel. Mad hop flavor and aroma. Just the right amount of bitter.
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Re: New England IPA

Postby Josh_Jensen » Fri Sep 16, 2016 2:30 pm

This months BYO mag has a nice article on NEIPA. I'm not convinced totally on the clone recipes, but I did take a que from the water adjustments. I brewed the other day and went 200:100 chloride:sulfate. Also added some dextrose at flameout. Hopefully the softening effect of the chloride and the drying out of the dextrose will play well together, along with 30% flaked oat/wheat in the mash. It looks beautiful in the carboy, like pulpy orange juice. Mmmmmmmm. (Hopefully)


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Re: New England IPA

Postby Matt F » Fri Sep 16, 2016 8:59 pm

It will look better in my mouth! Looking forward to trying it.
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Slappy Brewing North

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Tree House Julius Clone

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Belgian Dubbel/Sour
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Re: New England IPA

Postby Eric B » Sat Sep 17, 2016 7:33 am

This is an addicting style to replicate. I have a feeling I'll be making these repetitively like Josh.. lol
Eric Benda
On Draft-
Low-Life (Cream Ale)
IPeh v3 (American IPA)
West Coast Stout (American Stout)
Green Matter Tasty AF (NE IPA)
Porter Boat'n (American Porter)
General Schwarz (Scwarzbier)
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Re: New England IPA

Postby Matt F » Mon Sep 19, 2016 7:57 am

I am certain the east coast haze also reduces your cancer risk. :wink:
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Slappy Brewing North

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Tree House Julius Clone

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Re: New England IPA

Postby Eric B » Mon Sep 19, 2016 6:23 pm

And cuts down on green house gases
Eric Benda
On Draft-
Low-Life (Cream Ale)
IPeh v3 (American IPA)
West Coast Stout (American Stout)
Green Matter Tasty AF (NE IPA)
Porter Boat'n (American Porter)
General Schwarz (Scwarzbier)
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Re: New England IPA

Postby TappedOut » Tue Sep 20, 2016 8:03 am

And cuts down on green house gases


That would be a first for homebrew.
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Re: New England IPA

Postby Matt F » Tue Oct 18, 2016 2:21 pm

Made my first attempt at the style but a Pale Ale instead of IPA. 1.051 OG with a 1.009 FG. Kegged 5 gallons Sunday night and had a small pour last night after about 24 hours at 42 psi which usually puts me close to the carbonation I am looking for. Lets just say I really like it already. It is really hoppy in flavor and aroma with a nice level of bitterness. It is super cloudy and tastes like the examples I tried on my road trip in Vermont, Maine and Massachusetts. Has that pillowy mouth feel, yet a nice dryness. I will be drinking the heck out of this beer. Sorry other beers on tap. I will bring some to the meeting Thursday for you folks to try.
Matt Franklin
Slappy Brewing North

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Matt Damon in my Mouth
Tree House Julius Clone

Fermenting:
Belgian Dubbel/Sour
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Re: New England IPA

Postby tony b » Tue Oct 18, 2016 3:36 pm

Can't wait to try it!
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Re: New England IPA

Postby Matt F » Wed Oct 19, 2016 9:37 am

Hazy, hoppy and only 5.5%. Yes sir, may I have another?
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Matt Franklin
Slappy Brewing North

On Tap:
Saison
Matt Damon in my Mouth
Tree House Julius Clone

Fermenting:
Belgian Dubbel/Sour
User avatar
Matt F
 
Posts: 3388
Joined: Mon Feb 13, 2006 9:09 pm
Location: Cedar Rapids, IA

Re: New England IPA

Postby UndeadFred » Wed Oct 19, 2016 10:08 am

TappedOut wrote:
And cuts down on green house gases


That would be a first for homebrew.

Darn, beat me to the "Methane is an extreme greenhouse gas" comment. Almost...

I wish I were more of an IPA guy, that would be a challenge. Winter is coming, so my challenge, if I have time, will be malty lagers. Let us know when you have something that looks exactly like orange juice perfected though.. ;)
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