NEIPA NEXT GENERATION Homebrewers Recipe And Guide
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- Опубліковано 31 лип 2024
- NEIPA :- SECOND GENERATION HOMEBREWERS RECIPE AND GUIDE
Below is the recipe from this guide video.
Please ensure that you watch the full guide to understand the full process for the best results.
Author: David Heath
Type: All Grain
Brewfather link:- share.brewfather.app/UGek8806...
IBU : 29 (Tinseth)
BU/GU : 0.43
OG : 1.066
FG : 1.013
ABV:- 7%
Colour : 9 EBC
Batch Size : 19 L / 5 US Liquid Gallons
Boil Time : 30 min
Brewhouse Efficiency: 75%
Mash Profile
High fermentability plus mash out
65°C/149°F - 60 min - Temperature
75°C/167°F - 10 min - Mash Out
Fermentables
2.009 kg/ 4.42 lbs - Pale Malt, Maris Otter (35%)
2.009 kg/ 4.42 lbs - Pilsner (35%)
574 g/ 20.24 oz -Oats,Flaked (10%)
574 g/ 20.24 oz - Wheat Malt, Pale (10%)
287 g/ 10.12 oz - Acid Malt (5%)
287 g/ 10.12 oz - Carapils (5%)
Hop Stand
15 min hopstand @ 85C / 185F
Centennial -(11.7 IBU)
Citra - (17.1 IBU)
Adjust to the above IBU using your own hops AA%
See this video for more details:- • Brewfather Recipe Conv...
Dry Hops
Add when 5-10 SG away from FG
3 days - 100 g/ 3.52 oz - Centennial
3 days - 100 g/ 3.52 oz - Citra
3 days - 100 g/ 3.52 oz - Mosaic
Then after transfer to your keg you can optionally add the following
60 days - 100 g/ 3.52 oz - El Dorado (In serving Keg)
Yeast
1 pkg - Lallemand (LalBrew) Verdant IPA
1 pkg - Lallemand (LalBrew) American West Coast
Fermentation Profile (regular)
Ale
20°C/68°F
23°C/73°F (3 day ramp at the end of fermentation)
Pressure Fermentation profile
20°C/68°F First 4 days no pressure
Day 5 increase temps to 25°C/77°F and set pressure at 12 PSI via a spunding valve.
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae
Channel links:-
groups/Brewbeer
www.teespring.com/stores/davi...
Introduction music:- Drink Beer (Till The Day That I Die) by Dazie Mae - Навчання та стиль
Thanks for all great tips. It looks super smooth and tasty! Well done! 💙
Cheers Emil, it took some time to get this in shape but its been well worth it.
Just taken my first pour from the keg of this recipe. Outstanding. Smooth...and really fruity. Just amazing. Thankyou.
Great to hear Nick. Yes, this one works very well 🍻🍻🍻
Amazing vid and recipe ! Now I know what I'm brewing next ! Thanks so much for sharing
Cheers Daniel. Do let me know what you think of the finished beer 🍻
Liking the 50/50 split of maris otter and pilsner, can just imagine the taste in my head! Excited to try this David
Cheers Neil. It provides a balance of both. You will taste it :)
Great video. The final product looks great!
A great tip to prevent oxidisation for those without a hop rocket is to use food grade magnets to do the dry hopping. And to add some ascorbic acid to the mash and packaging.
Thank you. The hop rocket is not going to help against oxidisation but this is a good tip :)
David I just made your recipe, previously I had not had much success with NEIPA recipes .
I replaced one of the day hops with Simcoe as misjudged my stock .
I kept oxygen out to the best of my ability .
The first glass was undrinkable I vowed never to make this style again .
The next day I ensured carbonation was correct and tried it again it seemed better , the next day I tried again and Wow so happy with this beer , turned out better than I ever expected .
Well done David thanks for the recipe
Excellant news Graham :) I always pour and disgard the first pint from a new keg, unless I am using floating dip tubes.
Check this out:- ua-cam.com/video/qheb2Hy8Obg/v-deo.html
Sounds amazing wish I could try it as I don't like a lot of bitterness. I will try this recipe once I get better at brewing.
Great, enjoy Mike 🍻🍻🍻
David. It look delicious, I will definitely try it out ❤️
I noticed tha you used the inlet on the Keg, probably just a photo ups in your always very clean and perfect video.
Thanks for your time and effort and not least, Sharing this recipe👍👍
Cheers Allan. Let me know what you think once you have tried it :)
I absolutely love this video and style guide. There’s a couple of people putting out some pretty bad advice on UA-cam . It’s to see you with an approach that makes sense and I believe to be 100% spot on. Thank you 🍻
Thanks Bradley. Yes, I see them. Probably more than two but if we are just talking larger channels then I know instantly who you mean.
@@DavidHeathHomebrew just wondering if either of you would be willing to share channels to avoid? For those of us who don;' necessarily know the good from the bad advice?
love this channel
Thanks Edd, that means a lot 🍻🍻🍻
Thanks David! Another amazing video. My mouth is watering for one of those beers.
Thanks Mark. Watching it myself makes me thirsty too :p
Informative and interesting. Subscribed. But I'm glad I do brew in bag. I'm simple. :)
Thanks. All in one systems are not super different really. Instead of a bag you have a basket. Sure there is a sparge but thats optional for all.
Hi David I’ve made a slightly modified (Malted Oats instead of Acid malt, and adjusted the pH with lactic acid) version of this excellent recipe twice now. The difference between the two was when i dry hopped, for me the Verdant suggested method of dry hopping at 15C then continue to crash for 2/3 days is the slightly cleaner/fresher version - it’s subtle, but it’s there. Adding the hops during fermentation, albeit right at the end, adds some biotransformation characteristics which I feel do not suit the NEIPA style. No criticism intended, just my observation, love your channel and your factual presentation style.
Cheers, Clive.
PS the hop charge added to the serving keg is a game changer (even though it does mean I have to change default my OCD routine of flushing out a keg brimful of Starsan with CO2 to completely eliminate any O2.)
Cheers Clive. As homebrewers the most important thing that we can do is experiment for our own taste. The differences may be small but its the very best way to go for sure.
I'm trying this recipe, my first NEIPA. Followed the dry hopping inscructions as per the video. You are right, it's not a cheap recipe. I will update my results on the Facebook group.
Great to hear. I look forward to hearing your thoughts 🍻🍻🍻
@@DavidHeathHomebrew I have just uploaded a photo of the beer in the hydrometer tube to the FB group. Hopefully chilled ready for Friday.
@Tobytiesdell ok great 🍻🍻🍻
really like your sanitation steps......many brewers out there dont give a damn......but ive lost a batch due to unreachable spots in the fermenter and its quite disappointing......cheers David.....
Yes, I find this surprising too. The worst thing is to lose a batch through carelessness as I see it.
Thanks!
Cheers Shane 🍻🍻🍻
I'd love to see a recipe of a sour red, something like a flanders red for homebrewers, it would be amazing
Its certainly something that could happen. Have you seen my foeder and solera sour series?
Meget bra info om tema
Tusen takk 🍻
I have used the hopblocker in a simular manner with decent results. I have found dipped hopping a NEIPA brings out more flavour I wonder if I should revisit this with a dipped hoped NEIPA for more aroma. Thanks for the video, cheers
Go for it for sure. 🍻🍻🍻
Thanks David, Centennial, Citra and Mosaic what a treat ;)
Its a great combo :) Then there is the El Dorado in the keg.
Brilliant video David. This is a very helpful and useful guide 👍
I was particularly interested in the dry hopping within the keg itself, something I have never done before. Normally I do a double dry hop but find this a bit of a bind but adding hops to the keg seems the way forward. All I have to do now is locate and buy one of those containers that go in the keg.
Cheers mate and thank you 👍👍👍
Thank you, great to hear. Keg dry hopping is very useful for slow release. I never use it on its own personally, as my kegs tend to last a month or so with many thirsty visitors popping over!
Love your vids mate, every recipe i have used has turned out awesome! but i need to know, how do you get through enough beer in such a short time to try and refine a recipe? you seem to put a vid out every week of so and by my calculations that's a shitload of god elixir to get through
Haha. I dont put out a new brew every week and what I do brew is shared. Otherwise my liver would be dead I think 🍻😜
Great video with lots of valuable information. I have always wondered about the level of hygiene around dry hopping, yet the hops themselves might carry a lot of unknowns. I think it’s better to be safe than sorry, but any views over the microbiology of hops?
Thank you. Yes better safe than sorry. Hops are antibacterial in fact.
I started to brew in 2014 and I've succeeded with every beer below 5% alc. If it is above 5% on the other hand, with some amount of dry hop, I haven't succeeded once! It always have an unpleasant aftertaste. Every time! I've tried every advice out there and the final advice that I tried was your fermentation temperature profile. But again, the beer is nearly undrinkable. I think i have to stay with regular lagers or pale ales. They are really good, but I would love to spice up my life with a juicy NEIPA now and then.
That is odd Stein. Have you tried my recipes?
11:08 I really want to add, that these containers, while amazing in concept, has a 1 inch "bowl" contruction at the bottom that does not allow for liquid flow. This means that the bottom inch of your dry hop charge will simply not extract as you want it to.
You can, however, take some heavy and smooth objects (rocks or ball bearings), boil those, and include in the bottom of the container, to elevate the hop dose from the bottom and have an actual flow access.
Interesting that you say this but ive not noticed that the hops down low do not get wet. Mine certainly do.
@@DavidHeathHomebrew It's not so much they don"t get wet, it's not a perfect hermetic seal. I've just experienced it compact into a semihard yet powdery layer, as if they suck in moisture, causing them to expand and become a puck. Chitting away at the puck usually reveals massive bursts of the intended aroma, which was not captured by the beer.
Hmm interesting. Ive not had this. Perhaps its down to hop amount? Are you filling it?
Great video as always! I'm now using Kveik for all my NEIPA's and IPA's but I have had problems with hop aroma in my finished beers. Therefore I'm currently experimenting with using more whirlpool hops, lower amounts of dry hops in the Fermentor and a greater amount of lupomax hops in my keg. The aroma is certainly a lot better but I still need to balance the ratios. I'm also considering a Hop Missile but they are not available in Ireland and the Hop Rocket is for whole hops only....
Hi Fin, Its great to experiment.
Actually the Hop Rocket can be used with pellets.
I show how to do this with the Hop Missile (its a copy of the rocket) in this video:- ua-cam.com/video/Xu1VLhLKWX4/v-deo.html
@@DavidHeathHomebrew I might give it a try! Thx :)
🍻🍻🍻
Looking good mate- maybe purge the FV to keg line of o2 before transferring.
Cheers, enjoy 🍻🍻🍻
Thanks for the dry hopping tips, it’s something I’ve really been struggling with. I have one of those tube shaped hop containers but never get the aroma I want when I used it. But the last NEIPA I made I just put the hops in loose and ended up with quite an astringent finish 😩
Thank you.I came from commercial brewing to the homebrewing scene. I haven’t changed really. Its important to keep focus.
Thanks. It would seem to me that most other UA-camrs are not writing the recipes they share.
Certainly I know quite a few of them personally and they use recipes from books or online, despite my encouragement to get them creative. This doesn’t feel right to me. I have a pretty large portfolio of existing recipes plus I am always working on quite a few new ones that are tweaked and developed via small batches. I shared my small batch set up earlier this year.
Hi David, this recipe smells and tastes amazing! I’ve reached my FG and have had the dry hops in contact for just over 3 days. Do I need to cold crash this? Or transfer to the keg at 25 degrees then drop the temp to carbonate? Thanks again for another solid recipe! 🤙🏼
Great to hear. That really depends on your taste. Some like to cc for a day at least to fully drop the yeast. Though your fermenter might work around this. Certainly the beer is intended to be hazy, so no need to cc for clarity.
Thanks for the video. I now realize the value of extra stirring during dough in. After a year of struggling, I'm using a coarser grind and stir like mad and have the best conversions to date. Now looking for a paddle like yours. Any tips?
Cheers Mark. Yes, graincrush and dough in method are critical. This paddle was made in Norway some years ago by a local craft centre. They are not sole not but you should be able to find something similar.
Hi David! Thank you for this excellent and exciting recepie. I am in the middle of the fermentation. I am pressure fermenting so after 4 days I add the hops as you suggested. I measured the gravity and it was 1.012 (after 4 days, 20°C...I was a bit surprised). Did you have similar experience?
Hi 🍻
Yes, that sounds about right to me. Enjoy 🍻
Hi David, thanks for the recipe. I'm in NZ and made several of your beers now, and I love them all, along with all of my friends. I made this NEIPA beer for the first time yesterday and measured the pH of the mash. I got a low result 4.6 to my surprise. I was wondering if this was due to our acid malt being more acidic compared to the one you might buy. Also the OG came out lower at 1.053 but the mash was free flowing and sparged freely. ( I use the G30 ) Your thoughts would be appreciated and can you answer how a very low mash pH might affect the end result of my beer. Thanks again and keep the series going, I'm a keen follower . Regards Rob
Hi Rob, yes a low mash ph will have an effect on extraction and will lead to a more acidic resulting beer. However the upside is fewer tannins which can extend the beers life.
It could have have been your acid malt but it is only speculation. Did you work on water profile for the brew ahead?
Hi David, thanks again for another great video. I made this months ago, but was full of diacetyl (strong butterscotch flavor) after I kegged/bottled it. I must be doing something wrong because every time I dry hop, I end up with diacetyl :(. Could you propose a solution? I use a fermzilla at room temp and generally prefer bottling over kegging.
I would suggest adding the dry hop when you are 5-10 points away from gravity being careful to not splash. Then start adding further temperature to the maximum of the yeasts range at 1 deg c per day. Though if you are using pressure you can often go beyond this of course. Adding heat is the missing link here I suspect.
Hi David
I'm keen to try this recipe. I've just ordred a new FV (the Fermzilla) and, for the short term at least, I won't have temperature control so I will be brewing under pressure. My question is - as I cannot control temperature should I brew under pressure from day one or is there a good chance that any off flavours will be picked up by the diacetyl rest? (The FV will be in my Dining Room so reasonably stable temperature, but probably a 4C difference between day and night).
Thanks again for all your amazing content
Cheers James. Pressure from the start sounds best, especially if the temperature is high and varied.
Thank you for this, it inspired me to try brew a NEIPA again. Is there any other hop combos you can recommend?
Great to hear. I recommend brewing this one “as is” but in my NEIPA recipe writing guide I shared a lot of information including great hop combos.
ua-cam.com/video/K7af_R9g5YM/v-deo.html
Hi David, thanks for another great video! Just one short question, the beer tasted great right after I bottled it, but after 3 or 4 weeks the beer became brown in colour and was no more drinkable, at all. I guess oxidation, right? I now have bought a beer gun and will put co2 in the bottles before filling them. this should solve it, what do you think?
Yes, that is oxidation sadly. Good that you have a solution. Be sure to avoid splashing by filling slower from the bottom upwards.
Hi David, terrific video. I'm a little confused about water hardness. Does this style require a softer water than normal to enhance the smooth mouthfeel? Asking as I live in a hardwater area in the UK.
Thank you. Hard water (Like Burton on Trent) is ideal for IPA as it highlights hop characteristics. Very hard though is more ideal for stout. Soft water is better for lagers. Hardness isnt the full picture though.
Thanks for the excellent video as always David. Could I just check - the Brewfather recipe says a 2litre sparge which seems low, is that correct? I'm hoping it is correct as my mash has been super thick for a recent NEIPA due to me thinking I need a bigger sparge, and I'd like a thinner mash with more water if the smaller sparge is OK, it's also a quicker process. is there any optimum ratio for the sparge in your experience?
Thank you. Yes, that is correct. Its due to the volume and grainbill. Larger volume would increase the sparge.
Loved the video going going to brew our 1st IPA tomorrow but I think this one is above our skill set whi'll set would you suggest 1 for our 1st time to brew an IPA
Great to hear John. In all honesty they are all pretty similar with hops in the boil and a dry hop.
THAT'S IT!! I'm getting a hop rocket!! I need this beer in my life!! With dry hopping in the keg, are you adding the hops to the screen and then filling and purging the keg with CO2 to remove the oxygen? Great recipe! 👍🍻
Cheers Brian. The rocket or missile, they are the same. Yes, exactly. Its essential to purge.
@@DavidHeathHomebrew cool thanks!
🍻🍻🍻
@@DavidHeathHomebrew and you leave the keg hops in for the full duration of serving? On average how long does a 5 gallon batch last while being hopped. I have done it a few times in past with great success. 90 days on a NEIPA, 50ish days and even shorter time for life of the serving keg
Yes. Though for me and my thirsty friends it will probably last a month at best. It would be fine for several months.
Hi David. Quick question. If I want to dry hop the keg, is after carbonation best? Will the CO2 from carbonation blast out the oxygen? Of course, then purge.thanks for all the effort and recipes that you provide. It's Christmas 2022. All the best to you and yours. Cheers
Hi Vince, I add mine after transfer and before carbonation. Naturally it is purged :)
It makes no sense to open and add later 🍻🍻
Hi david. I just brewed this about 10 days ago, fermented with lallemand Voss Kveik (quickly) and am already enjoying it! It came out fantastic (!) but I do think it came out more bitter than 29 IBUs. I don‘t have a hop rocket and just added the whirlpool hops to the kettle. So, they end up staying in there until I‘ve completely transferred (thru my cf-chiller) to the FV, which probably takes half an hour, and now I‘m wondering if this leads to (much) more bitterness than intended. Would you recommend removing the whirlpool hops after a certain length of time?
IBU is just part of the equation of bitterness. Its the ratio of IBU and alcohol that matters. There is also perceived bitterness that fades in new brews. You can only gain a certain amount of bitterness from any hops. Temperature is more important than time. The lower the temps the less bitterness.
Hi David, Thankyou very much for all your hard work. Can I ask: You mention that no fining agents are used... does that include nothing like Irish moss before transferring to the fermenter? Would using this ruin the haze? if its before dry hopping? I'm just nervous about getting sediment, rather than a nice haze...
Also, do you have any good advice (or what to expect) for those of us who still only bottle (and have no CO2/pressure equipment)...given the sensitivity to oxygen for this style.
Thanks agian..!
Thanks Vaun, much appreciated.
Yes that is correct. However, it is a choice. I prefer natural results in general personally. Overly clear beer feels fake.
Excellent tip about lowering pH! I discovered the same in one of my batches and polyphenols problems gone. Are you acidify your sparge water? What are your target sparge water pH?
Very sorry for the late comment for some reason UA-cam hid this from me. Yes, it certainly works well. Personally I have trialled small batches with various PH levels until I found what was best for me. I suggest you do the same, we all taste things differently :)
Hello David, onec again, great video and nice update to this recipe.
A question: can i add the Dry Hopping to the keg before i fill it? I will have the beer in fermzilla and i was thinking in lowering the temperature after i transfer to the keg. So, it's ok to add the Dry Hopping before filling up the keg? And what about lowering the temperature? Should i do it?
Sorry for some reason I missed this. Yes, there is no problem there.
Obvious question here ... but by using the hoprocket during hopstand, is the end result remarkeble significant? Or does it make the hopflavor a little bit more significant? Now a days i only brew your recipice based upon your videos and i love it!! Thank u so much.
Hi Christian, certainly I notice a marked improvement but taste buds vary. Ive not heard of any one buying the hop rocket or missile that was t happy with the difference.
Hi Dave, first of great video as always 👍.. quick question for you with regards to your keg dry hoping, are you purging the keg an hops ? An if so how many times an how much pressure you using ? Cheers
Hi Chris and thank you. Yes, I always purge my kegs, keg hops or not. I use 12 PSI and purge fully four times. Never had an issue 😎
I saw a neat trick recently where a brewtuber (I think it was theappartmentbrewer, but not sure) used magnets to secure the dryhopping bag to the lid. He needed a stack of magnets to keep the bag up, and let it drop by removing the stack of magnets on the outside.
I suppose this is more straightforward with a plastic lid, but i guess you could experiment using a smaller weaker magnet on the inside and a stronger one on the outside where the small magnet will not be sufficient to keep the hop bag to your metal lid/'roof'.
This could save you a risky step with the open fermenter and I'll be sure to try it the next time I need a dryhop addition.
Thanks for sharing. Fishing line is the easiest and cheapest way and its tough enough to withstand a shut lid. Tie it down outside of the lid.
I’ve just brewed this NEIPA in my kegmenter. I use two strong magnets and have the hop bag inside the fermenter. 7 days in I remove the outer magnet and the hop bag drops into the beer. I’ve had a couple of wort explosions previously when triple dry hopping and opening up so I’ve just gone this way recently. Day 10 now and sitting at 1.01 and smells great. Will keg tomorrow.
Great :)
@@DavidHeathHomebrew I’ve finally cracked a great hazy IPA with your recipe and method. The result is awesome! I used Nelson Sauvin for the 60day keg hops as I couldn’t get the El Dorado. With my hop bag using magnets in my kegmenter some of the bag and hops were touching the beer before fermentation so I probably got some early bio-transformation. I will get more magnets and use two smaller bags next time to avoid this. The result though is fantastic. Colour is great as well.
Thanks David!
Great to hear :) Yes, took a while to get this recipe right but it was worth it. I suspect that the Nelson keg hops give it a nice twist. 🍻🍻🍻
When doing a pressure transfer, have you tried running the beer into the out post on the keg to avoid splashing?
I do it via enclosed transfer into the outpost yes. I control using a spunding valve on the target vessel.
Great video! If you don’t use a pressure transfer, are you losing aroma? I usually do a closed loop transfer.
Potentially yes but how much will vary from beer to beer. It may not be such a big difference.
Hi David, really looking forward to running this recipe tomorrow mate! Quick question.. recently I’ve seen a few other brewtubers include ascorbic acid to their mash as a means to try and eliminate oxidisation due to the style of this beer. Would you recommend a few grams at all? Cheers!
Hi Ray, I really do not seen the need for such things. Its a case of having a solid method of transfer, as outlined in this video :) No point band aiding a problem, just eliminate the problem with the right techniques.
Great video! So regarding the PH. Should it be ph 4.2-4.4 post boil or do you mean post fermentation?
Thank you. Post fermentation. Though naturally it is a question of taste. I suggest ph testing examples that you really enjoy to see if its worth the shift. Fun homework 🍻
Interesting to see dry hop in the keg. Is there a risk of grassy flavours because prolonged contact with dry hops?
Cheers Richard. No, not at serving temperature.
I've brewed a few NEIPA beers over the last year and thought is give this a go. Followed the recipe exactly except scaling up for a brewzilla 65. The beer is crystal clear! It also fermented out at record time using two yeast strains. Would the lack of biotranformation have causes this to occur because we missed hopping at high krausen? The fast ferment (had significantly slowed down by day 3)? Or something else? I always believed that oats and wheat made the beer permanently hazy but the more I read the less I think this is the case.
Truth be told this can certainly happen with any NEIPA. There are chemicals that the industry use to produce haze just in case. On a homebrew level I would not worry, its really about taste :)
I’m giving this one a try today. I’m wondering if I should pressure ferment this batch or not, what will be the best choice taste wise, I’m not in a hurry to get it drinkable I’m fine in giving it time.
Pressure certainly is useful for a cleaner result. No pressure for the first four days though otherwise you will lose Verdants flavour and aroma.
Hi David, just purchased Kegland's hop missile after watching your video. I get a question that how long should I keep it during the hop stand procedure? Or is it possible to cut the hop stand step and just let wort run through it while chilling, untill cool enough to get into fermenter? Many thanks!
Hi Brian, I suggest running it for the full step time.
hello, a world of compliments... I wanted to ask you, do you think I can add raspberries in the secondary fermentation in this recipe?
Thank you. You could, ive not designed it with those flavours in mind though, so im unsure how well it would work.
Great video as always, David! I brewed a more sessionable version of this recipe on Saturday with verdant yeast. The OG according to my tilt was 1.048 and now, after just two days, the SG is about 1.013 (3-5 points away from expected gravity) and fermentation is beginning to stall. When do you suggest I add the dry hops and pressure? I suspect that fermentation is already finished before the recommended 4 days.
Yes, do this quickly now and this will help full attenuation.
I to do a lot of lower ABV versions, popped some rye in the last one, it gives it a nice cheeky edge, worth a try
Rye in IPA works well. I have an IPA recipe of this type coming.
Hi David I’ve finally brewed your NEIPA. I have a question about dry hoping. You mention dry hoping for three days. Does this mean I would need to take the hop bag out after the 3rd day or leave it in and cold crash? I can easily take it out because I attached a fishing line to the bag and is easily retrievable and sitting above the Krausen.
Thank David
Hi Mark, I suggest adding the dry hops when you are 5-10 pts from OG. 3-5 days will be fine.
Great video David. What temperature did you mash at?
Thank you :)
65C/75C. The full recipe is shared in the videos description, which is below the video on a desktop computer 🍻
I see you use the beer out line of your ferm tank to the in line of your serving tank. Is there no concern of the beer foaming as it drops in? Also, if the pressure bleeds out of your serving tank out , will beer not pour out since it’s connected to the tube at the bottom for the tank? Thank you for the content !
Cheers 🍻It is all about controlling flow via pressure and a spunding valve to avoid splashing
Hi David, would this recipe work scaled back in grain/abv to be around 4.7% abv for more of a hazy pale?
Ive not tried it that low. You would probably be better off with this:- ua-cam.com/video/sH4BEyKPtwU/v-deo.html
Love this! Curious, how much does this recipe cost anyway? You mentioned it wasn’t a cheap brew.
That is something you would need to figure out in your own country, hop prices vary. It is the hops that add the money to this one
Can we get a video on cask or oak cubes in beer, or does the foeder ones cover all of these principles?
I did a video quite recently for a Bourbon stout that used oak chips and explained the methods. ua-cam.com/video/XqqDumGY90c/v-deo.html
Thanks David, with this amount of dry hops - or any amount - is there a reason you don't just drop them all in and let them float freely? Wouldn't that extract more oils then being confined?
You want them to drop down fast. The oil will extract no problem and this is best when they drop to the bottom as oil will by its nature want to rise. If they are on top then it will take much longer to spread. Ideally use a fermenter that allows you to add dry hops to a bottom container.
How do you calculate CO2 in the finished beer with pressurized fermentation? Even when you add pressure at the end like this vid. Are you doing any force carb? I'm about to add pressure fermentation to my flex+
With the temperature of fermentation its not going to make a huge difference at normal pressure levels so there is no real need to calculate it. However if you note that you are higher in carbonation than desired its also an easy thing to fix in a keg or unitank.
Hi David, do you cold crash this brew before keg transfer? I normally do but don't want to lose any haziness. thanks
I do not personally 🍻🍻🍻
So do you just skip the El Dorado hops if you aren't going to dry hop in the keg, or do you add them to the 3 day dry hop schedule? Have you tried it both ways?
The Eldorado is just as a keg extra, ive not tried it as part of the dry hop. I am sure it would work if you want to add it.
Hi David, Great video. I've just brewed your Kolsch and Grapefruit IPA, absolutely love the iPA might add a little more GF next time. The Kolsch is frill fermenting.
I'm now looking at the NEIPA Next Gen and I have come across a 500g pack of Eclipse hop. My question to you is would this be ok to substitute for the Centennial?
its Profile: Big-hitting flavour hop bursting with sweet mandarin, citrus peel and fresh pine needles. Brew Tips: Since it sits firmly in the fruit quadrant of our Hop Flavour Spectrum, it is well suited to fruit-forward beer styles.
Thanks
Cheers
Thanks Mark. You can certainly try this but it will be different. All my testing has been around the hops listed.
@@DavidHeathHomebrew Thanks for your reply David. I have always used your exact ingredients listed in the past, just need to use what I have. I am very keen to try the Eclipse in a NEPA. I will certainly brew this again using your hop additions. I enjoy and appreciate the efforts you place in your recipes and videos. Thanks Again
Cheers Mark, I hope you enjoy it :)
Hi David, im soon brewing a copy of this one. I couldnt get El Dorado and cant keg, so made some changes. Was hoping on a comment from you to the changes. The links in the reply.
I see the beggings of two of your comments but they are deleted. Must be UA-cam. Are you a member of my channels Facebook group? Make a post there If you wish :)
Hey David! I will brew this again soon but now I have the hop rocket that I want to try. Quick question, after recirculating the worth through the hops for the hop stand do you also leave the hop rocket while cooling and transferring or do you remove it? Thanks!
Great to hear. I leave the hop rocket on for the duration. You will pick up different flavour this way due to the changing temps. 🍻🍻😎
@@DavidHeathHomebrew Awesome! I will try that!
2 yers has past and now the time has come to brew the beer, said as done.
I have a question though, the 60 days hop edition, does it need to come out at 60 days, never tried with hops in the kag.
And the last question, how long time will the beer be good for.
Thanks David 👍
Keg hopping allows you to keep the hops in for quite a few months usually without issues. I put 60 days to be on the safe side but as long as its stored under pressure and cold it will not need removal.
Great video as always. What do you thibk about using Framgarden kveik in a NEIPA? I recently read that Ebbegarden will biotransform hop oils, so i think it would be safe to assume that Framgarden also will.
Very sorry for the late comment for some reason UA-cam hid this from me. Yes this kveik can certainly work with NEIPA.
@@DavidHeathHomebrew ah, no worries. I did find it a little strange that you didn't respond, since you are always so good at replying. Thanks for the reply
Hi just brewed this but the final gravity is about 4 points low, my beers always seem to go that way also i only had us-05 on hand which as you attentuate down hard. Would you suggest back sweetening with lme or cornsugar to add a couple of points back? Or would this impare the flavour? The only info on gravity adjustment i can find is for original gravity so far. Would the lme or cornsugar or nothing be better? It tastes dry and overly bitter i assume probably because of this
A few points here or there is no a bug impact and do not forget we can only estimate. 🍻🍻
nice recipe. So during CT you have always your regulator to 3 psi? how much time takes to transfer?
Thank you. Yes, as a maximum usually. Ive never timed it but its not going to take very long.
Hi David
I have made this 3 times now. Love it! I’m looking for a “Double NEIPA” recipe or similar with the verdant IPA yeast.
Have you been working on anything like this? Any suggestions for me? I would like to try this next.
Hey Clayton, great to hear. I believe that my Hop Monster recipe would work well with Verdant. Check this out :- ua-cam.com/video/PcsAJfM4q18/v-deo.htmlsi=hHl1WCQLlNIlWiSW
Fantastic thank you. I’ll give that a try.
It will also be my first time fermenting with pressure. Could you advise what fermentation steps I should follow with the verdant IPA yeast please?
@claytoncoxen5145 Sure. I like to start it at 20C then in the final days move to 23C to finish as its slower at the end. Enjoy 🍻🍻🍻
Thank you. If I am fermenting under pressure though, would I use those same temps? I would think warmer?
Also, what pressure would you use with this yeast? I know from previous videos you recommend 10-12PSI?
@claytoncoxen5145 You can go warmer, which will speed fermentation up, not a requirement though.
Hi David and thank you for this recipe and video. I appreciate and benefit from all your hard work! Could you clarify the IBU's please. You state at the the beginning of the recipe that the IBU is 13 and yet the whirlpool hops are: Centennial -(11.7 IBU) and Citra - (17.1 IBU). Perhaps I have misunderstood (not for the first time!). Cheers.
Thanks Phil. Yes the text in video is wrong, annoying but its done now. Follow the recipe in the description.
@@DavidHeathHomebrew Thanks for the quick reply - looking forward to making this one!
🍻🍻🍻
I’d like to make this recipe but don’t have temp control. Any recommendations? Should I ferment at room temp (70 degrees) for a few days and then pressure ferment for the rest?
Hi Adam, that sounds like a good plan. I would strongly recommend a temp control set up for the future though, unless you want to go the kveik route.
Do you think Nectaron would work as a substitution for El Dorado? I know it's not the way you tweaked the recipe but what is your gut feeling?
Not one ive used, so hard to say really with any honesty.
Hi David,
Brewing my first style this weekend so was keen to hear your guidance on the style. Thanks for the video. Couple of quick questions: given the hazy aspect, does this mean Protafloc and the likes are not needed? Secondly, sorry if I missed it in the video, but looking at the amount of hops in the recipe, is still for a 19L-5G output?
Hi Lionel,
It is a hazy style so by all means leave it as is but it is up to you.
Yes, the recipe is for 19L but is is a hoppy one.
@@DavidHeathHomebrew thank you!
🍻🍻🍻cheers🍻🍻🍻
Hey David - this one looks NICE. Very inspirational. Did you transfer the wort into the fermentation wessel through the hop rocket, or do you disconnect the HR prior to the transfer?
Hi Dan, yes I did. Due to the lower temps you can pick up different flavours/aromas.
@@DavidHeathHomebrew I must try this. I love Hoppy beers🍻👍
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Hi David, thank you for this great recipe. What I was wondering is how long to run the 25 degrees on pressure fermentation, or is this a matter of taste? I have now fermented without pressure for 4 days. My OG was 1.061 and FG is now 1.009 quite stable.
Cheers Ruben. I suggest leaving it for at least 7 days. This allows the yeast time to clean up after itself.
The recipe says dry hop 3 days. I assume we should ignore this and hold in the fermenter at 25C and 12psi for 7-10 days after adding the dry hops?@@DavidHeathHomebrew
Interesting stuff as always :- ) Ref. checking pH of commercial beers to benchmark targets... I have had a try at that, but was not sure whether to test while still cool & carbonated or wait until room temperature & flat (& haven't got round to trying both to see if any difference?) Any advice on this - w.r.t. suggested targets for final beer pH? Much appreciated.
Thank you. Its best to pour a small sample and let it naturally warm and degas. To speed this up give it a good stir at room temperature.
@@DavidHeathHomebrew Super - that makes a lot of sense - I will continue my "research" :-) Many thanks again!
Cheers 🍻🍻🍻
I need to get a kegging setup, I really want to try one of these. Bottling just seems to be asking for an oxidized beer, so I have been avoiding brewing this style.
I would certainly recommend it, or go for a unitank set up. Easier, more protective and very satisfying.
If you have a pressure fermenter you can do pressurised closed transfers into PET bottles using a carb cap, a certain Swedish brew tubing doctor has a couple of videos on this subject.
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I recognise that glass logo from the brewery in Flam?
Yes, its a glass I bought there this summer.
Hi David - in your description, you saw the recipe is 13 IBU - however when I copy the recipe from BF it says the IBU is 29. Are you using an alternative formula?
Hi Ben, this is a mistake in the video. Follow the recipe on BF its correct. 🍻
Hey David great video. I just purchased a Fermzilla All Rounder. What would you suggest is the best way to dry hop in this vessel. I am specifically concerned about removing hops after 5 days or so to prevent grassiness. Do you address this in any of your other videos that I could watch? Looking forward to trying this recipe!
I would suggest using a container that you can fish out later in a clean and sanitary way. I use SS tea strainers but hop socks also work.
@@DavidHeathHomebrew I have heard of some people using magnets to hold the bag or tea strainer above the wort and then lowering them when needed and raising them after their work is done. Have you tried this method, and if so have you included this in any of your videos?
This is not something that I have needed to do. Worst come worst you can clean and sanitise a paddle and use that to fish it out :)
Hi David. Thanks for the great video. It looks like a great beer to try! Is there anyway to bring it down to a more sessionable abv without losing any body or flavour?
Hi Aaron, my choice of ABV for each recipe is based on my testing for the best end result in terms of the beers end taste. You could reduce this one in ABV as long as you keep the same BU:GU ratio. You will lose flavour though.
Hi ! Any reason why you now put malted wheat instead of non malted wheat in your old receipe ? Thanks !
Not really in all honesty, its just how the recipe evolved. You could switch as long as you make up for the losses.
Hi David. I just noticed that in the text description of this recipe you list oat flakes, and in the video you use oat flakes, but in the BF recipe you list Castle Maltings Chateau Oat Malt.
Yes, I subbed my own recipe! Both work
@@DavidHeathHomebrew and do you have a preference?
Hi David - two quick queries, were you not tempted to use Lallemand New England yeast for this? Also very curious about your opinion on Whirlfloc/finings with hazy IPAs, my last (which used your grain bill but a mix of azacca/el dorado/abro hops) ended up as one of my clearest beers so currently wracking my brain for answers!
Hey 🍻🍻🍻
I have tried that yeast but find this cofermentation to simply do a better job flavour wise.
Technically Hazy beer does not need clearing but frankly it is all a matter of personal choice. It will just change the look.
Many thanks as ever David - much appreciated, having looked into it a bit further I also think the high flocculation properties of the yeast I used could be part of it. I’m a big fan of verdant but currently trying a variety of yeasts to shake things up, am thinking London fog next. Cheers! 🍻
@CavemanComplex London fog is great stuff too. I shared a new recipe video just yesterday that uses it . Here is a link ua-cam.com/video/SZONbj9kBPs/v-deo.htmlsi=OCIkxGUCbALdzYr5
I am going to give this a go soon.
Any strain of kveik you would recommend for this style of beer? Cheers 🍻
Hi Morten, I would suggest going with the yeast in the recipe for the best result. 1 pkg - Lallemand (LalBrew) Verdant IPA &
1 pkg - Lallemand (LalBrew) American West Coast. If you really must go with kveik then Voss or Lutra will work but for sure add in the Verdant yeast too.
Thanks for the quick reply. I'll just go for the recipe as intended. Looks amazing 🍻
@@mortenhanssen9953 Great, I am very sure that this will lead to the best end result.
What about using Simcoe instead of Citra , because i have 100g not opened?
Up to you Robert but the recipe design is tweaked to its current ingredients.
I've brewed this receipe, a bit concerned how to think regarding keg hoping. All I hear about ths type is how very sensitive it's for oxygen. How does that fit with adding hops to keg?
Also experienced Verdant yeast turbo speed. Ready for dry hoping after 2 days. During fermentation sampled it. It was fantastic! Looking forward to finished beer 🙂
If you follow my directions then you will be fine 🍻🍻🍻
@@DavidHeathHomebrew good to hear, I put my El Dorados in and let you know. Have high expectations for this beer or is it fruit juice 🙂
Great, I hope you enjoy it 🍻🍻
Hi David, I have switched from 60 minute boils to 30 minute boils, and all has been well. I was wondering, with this particular recipe including Pilsner malt, are there any DMS concerns with only boiling for 30 minutes? Thanks!
Great to hear Garrie. Pilsner malt has changed greatly in recent decades. There is simply no need to give it special treatment these days.
Thanks David, I appreciate it!
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Hi David, thanks for this video. I've tried a few NEIPA's with varying success so was really interested in this especially using hops in the keg after we spoke about using the hop rocket as an in-line randal in a kegorator and the co-fermentaion. I brewed this recipe on Friday afternoon and I had forgotten how the Verdant yeast rages! I hit my numbers and its already dropped to 1.020. In the video it says to ferment at 20 degrees for 5 days then crank it up to 12psi to finish off. 2 questions as I'm only a few points above final gravity am I good to dry hop to get biotransformation and as this has fermented so fast is there much advantage to finishing under pressure or should I just start ramping the temp up over the next few days? Would it be an idea to cold crash?.....I guess thats 3 questions!
Cheers
John
Hi John, FG can only be estimated. You could try a higher temperature, especially as you have pressure. Due to the pressure you can simply go higher faster. 25C should be enough.
@@DavidHeathHomebrew okie dokie I'll crank the pressure up! Cheers! 🍺
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Brewed this one 15 days ago and just poured the first pint after dry hopping in the keg. Sooooo good!!
David, I just have one question. I read a lot of people not recommending leaving the beer with the hops for more than a week to avoid grassy notes. Is it something you've experienced?
Great to hear 🍻🍻🍻
Yes, 3 days contact time is plenty, 5 is as far as I go. So ignore those recipes that suggest adding dry hops early in fermentation. Bad idea.
@@DavidHeathHomebrew what about the dry hops in the keg? Would you recommend leaving them in there or taking out after some time?
As long as the keg is stored at serving temperature then you can leave the hops in.
what would be a "close enough" kveik alternative to ferment at 30-32c ambient?
There isnt really as the lack of verdant will change this. However, I am sure that this would still taste good with voss. Just not the same. You note the attenuation I aimed for with the BRY97 too.
@@DavidHeathHomebrewunderstood. thanks! Will try to improvise a bit. The joys of living in tropical country :)
Excellent video David, and the beer looks delicious. One question however. What is your process when adding the El Dorado hops to the serving keg? Did you add the hop tube once the beer was already transferred, or before transferring? Either way, how do you minimize oxygen during that final dry hop?
Thank you. I suggest adding the hops first before transfer, which I suggest us done under pressure as outlined in the video. Once the beer is in place burp the keg 3-4 times to remove the oxygen.
@@DavidHeathHomebrew In your video, you suggest adding the El Dorado at 60 days. Did you mean 6 days? I had the same question as it appears that this would need to be added to the serving keg. But I take it from your answer that you probably mean 6 days, or at least some time before kegging. Is that correct?
Hi David. At the end of the video I explain that these are optional but recommended dry hops that can be added to a keg for slow release extra flavour. The time is 60 days to highlight this. It could be 30 days or 90 for that matter.
@@DavidHeathHomebrew Hi David, I'm with David Walker on this and still seem to not fully understand. You recommend adding the final El Dorado hops to the serving keg prior to transfer, and yet call for 60 days (or 30 or 90) after fermentation commences? Does this mean to leave the beer for that period of time in the final fermentation vessel before transferring to the keg? Or does it mean to leave the beer untapped in the keg for that period of time? I'm sure I'm being dense, but please clarify for this old geezer.
Hi Chris, the time used here is merely so that it stands out. You add them to the keg and the effect will gradually come out into the beer. There is no actual time to wait, you can start digging in once you have carbonation.
Hi David, is it ok to dry hop at 25c under pressure yea? And how long would you dry hop for at the temp? I did the 4 days at 0psi now im 2 days into 12psi. Thanks
Hi, Dry hopping does not change in terms of time when it comes to pressure or temps. 3-5 days is ideal. Cheers 🍻🍻🍻
@@DavidHeathHomebrew fair play. Thanks for the reply as always 👉
Cheers 🍻🍻🍻