New England IPA (NEIPA) Home Brewing Recipe
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- Опубліковано 11 кві 2018
- In this homebrewing video we're making a New England IPA that's hazy, fruity, tropical, and juicy. Some may call it a Hazy West Coast IPA, but there's debate in the brewing community about where the style actually originated from. Instead of getting into debate, we start off by discussing the style guidelines put in place by the Brewer's Association. To make sure this beer is hazy, our recipe uses flaked oat and flaked wheat because those malts have higher protein content. To make it fruity and not very bitter, we add a ton of hops BEFORE and AFTER the boil in the form of first wort additions, hop stands, and dry hops. Our hop additions consisted of Azacca, Citra, and Mosaic. We're also using a brand new brewing controller from Clawhammer Supply in this video. Hazy IPAs are newly popular beer style and they're perfect for beginners or advanced brewers. Just follow along with our tutorial and you can make awesome beer at home too. We recommend brewing this with friends and taking it to a cookout, party, or tailgate and pairing it with steaks, burgers, a BLT, or buffalo wings. Check out the resources below for a full recipe, brewing equipment, and and an article with some tips on brewing a NEIPA.
Here's the detailed recipe: goo.gl/MDGfri
Our Brew Setup: www.clawhammersupply.com/coll...
Tips on Brewing a NEIPA: beerandbrewing.com/unlock-the... - Навчання та стиль
For everyone asking about specific recipe details, you can see the entire recipe here: goo.gl/MDGfri
Clawhammer Supply how did this turn out? Would you make any changes if done again?
Next time I brew this I would only do whirlpool additions-- it was just a little more bitter than I had hoped. We just finished brewing up another NEIPA recipe-- I think that one is going to be spot on. We should have that uploaded next week-- in the process of dry-hopping it now.
I've learned A LOT just by viewing some of your videos... thank you, barrel guy
Just preordered it! I'm gonna try this recipe out first. I CANNOT WAIT!
Good video, guys. I also have to give you props for the leg lamp above the fermentation fridge.
Just did an Azacca smash myself, and it's gotta be one of my favs to smash with!! Go for it, you'll love it!
Great video! Recipe looks solid! Also, Nice Burial Hoodie! Cheers!
The song used between 5:09-6:30 is one my friends sampled and wrote a really catchy hook for it. That just made this video way better.
It's just a cover of Day in the life by The Beatles 🤔
Love the set up. Complete all grain brewing but nice and compact. Wish I could get one over here in Australia
Get a grainfather or braumeister far superior
Thanks for this interesting video!
Emmet reminds me of Yukon Cornelius from Rudolph... it’s all love buddy, cheers!
Im loving the Day In the Life remix in the background
Damn, the guy with the beard ALWAYS spills something! :D
Hi all! Im Alex, from Argentina. Very nice equipment and team! Congrats!
I Have a request:
Could your units be adapted to international units of measure? Like Kilograms and litters, it could be very usefull for us.
annnnd that´s all. Thank you for your videos, they are great, keep it that way.
Good luck!
Alex
otro argentino! saludos
Have you tried doing the return line through the hop screen vs the general pot to try and get more hop flavors?
I don’t think the choice to have a whirlpool arm really has anything to do with whether you’re doing BIAB vs any other mashing method since it’s used post-boil. A whirlpool could help swirl the wort around your hop basket during the hop stand or help form a trub cone before chilling if you’re not using a hop basket.
Hi guys, just found your channel and love it. Subscribed. A question though, why did you add all that sugar??
Whoa cat with lasers coming at ya! LOL
Is there anything coming up in the future of Clawhammer Supply with a touchscreen digital power supply that can connect to an iPhone App? I love the simpleness of your system and this update would definitely set you guys apart.
Don’t know if anyone asked this before. Didn’t you consider using your shower lid to transfer cooled down wort? It should help in aeration process.
Is any hop efficiency lost using hop baskets?
Hi guys, I'm from Brazil, I think your videos and recipes are fantastic. Do you make water salt corrections? thank you.
Want to try this recipe, just have to save the pennies to stock up the hop inventory to cope with the massive dry hop bill. Sounds delicious though.
Does priming sugar need to be added if bottling?
Super excited to get this system soon! One question though, what would you recommend to use as a pot holder underneath the kettle? I'll be brewing on non-stainless tables and just wanna make sure I'm not going to ruin them. Thanks!
We'll be offering an insulation kit sooner or later. We actually have the materials in stock but it isn't listed on our site yet. We use a piece of high temp polyisocyanurate under the kettle. It's about the only commonly available insulation board material that is able to withstand the heat without melting.
Awesome. Thanks for the reply!
cool guys!!!! what kind of fermentation chamber is that?
Can you welding hooks with your basket? From there when you pulling up the basket, the hooks will be lock to the rim of kettle.
Just stumbled onto this video. You both are a riot. Great fun. While I'm unsure how I feel about adding cane sugar at 60. Curious on how it turned out.
I like to drain the wort into the fermenter then lift the grain out as its lighter...
Hi guys... from Brazil, what BUxGU for NEIPAS?
Do you guys ever show the finished product in a glass and try it on camera? I would love to see that!
We taste the beers in all of our current videos (last 6 months or so). We switched to that format because we kept forgetting to do tasting vids before drinking all of the beer!
Do you always leave the lid on your kettle during the boil? You should take that lid off so you can boil off All those sulfides and let that steam escape. Good vid though. Looks like a damn fine NIPA. Cheers.
Hi. I wanna know if you do a cold Crash in 1 degree in fridge before bottling. And what temperature you begin Your fermentation?
Congratulations for your work.
Lucius,
No need to cold crash your brew before bottling. You still want micro-fermentation to take place to build that natural carbonation. Attempt to bottle at the same temp you fermented at. Since this is a NEIPA, they’re like fermenting at 65-70 degrees F. Depending on yeast, you could likely get away with 74* and still have fun drinking it.
Cheers.
1:30 Your graphic shows a FG of 1.08-1.16, but I think it should say 1.008-1.016. Someone forgot to put in an 0
ptrofelski - *Sigh... Yep, sure did. The only way to fix is to delete and reupload! Looks like this type is here to stay.
How do you guys keep the recirc shower attachment from clogging with the initial runnings? I’ve tried using flysparge attachments to get a gentle reintroduction of the sparge but the holes always clog with the initial particulate in the runnings. Now I just use a hose and float ball.
We've never had an issue. We have a 400 micron mesh basket and we also use a bazooka tube inside the kettle opposite the ball valve. I've been brewing BIAB for a long time and I've never had that issue. What is your setup like?
Tasting video? Any issues with oxidation of the wort? Mine turned a brownish color after fermentation, which I'm contributing to oxidation.
I'd say never bottle a beer with this amount of hops in it. You have to use a keg, and it is really important to purge the keg before and after filling it.
I also purge the fermentor after dry hoping.
Not sure if it is really necessary, but I also fill the keg with star san water mix, then I empety it with CO2 so then I have a keg with absolutly not oxygen in it. Also I connect the tap from the fermentor to "beer out" on the keg and "beer in" to the air lock on the fermentor.
Using this method I never have problems with oxidation anymore.
Sorry about the bad spelling, English is my second language. If something is hard to understand point it out and I will try to explain it in another way.
You guys need to bring Rachel back into your brewing videos.
Cheers
She'll be back for the next brew day video!
What size is the fermentation fridge you are using?
Frigidaire FFBC4622QS - 5 Cu. Ft.
Why add sugar?
Dude come out for some brews!
Just did a single hop azacca. boil was 2014 Azacca, whirlpool was 2015 Azacca, and the dry hop was whole leaf 2016 Azacca. Honestly not that great. Not much in the way of aromatics. Kinda stale bitter. I assume due to the 2014 hops in the boil. I have thrown them in with other NZ hops and had fantastic aromatics. Maybe its a good assistant hop.
You answered your own question mate... old ass stale hops from 2014-15
Do you all mill the flaked oats and flaked wheat? Thanks. Great channel
Micheal,
No need to mill those oat/corn flakes but it also doesn’t hurt.
I like to mill everything together, personally. If you’re a multi-mash kind of guy then I would not mill your flakes.
New England is in the East Coast, the yeast I'm using says NE East Coast. If that's true why is there a West Coast yeast? If fact, sometime around 2003, a small Vermont brewpub named the “Alchemist”, started producing a beer called Heady Topper, the beginning of the NEIPA.
Couldn't you just shove your return hose into the hop basket? That way your wort is flowing thru your hops... like a boss!
We've done it before--- it was a bit packed on this brew day and I was worried about it overflowing.
for your fans in sweden, can you please translate the amounts of grain in % or kg ? with og and fg.
I'll update the recipe with % on our website once we get it posted.
thx :D keep on the awesome work :D
Why boil with the lid on and risk DMS?
We're limited by 120volts (standard US power outlet). On a 15 amp circuit we're maxed out at 1650 watts. We need to place a cracked lid on top for the boil. That said, trust us, you won't end up with DMS this way. We've brewed tons of beer with no DMS. Just crack the lid and you'll be good!
Mom says “Hi!”
I wanted to buy a bucket, as a novelty and I'd use it, but, why $56? Please tell me
Food grade buckets are more expensive.
Wait, where did you get numbers for an IPA? Odd that abv is in the pale category. I would posit Pale is between 4.5 to 6 and an IPA between 6 to 7.5. Regular pale between 30-50 IBU, a NAPA would want to be between 10-30, NEIPA IBU would fall into regular APA territory. I would say that a NEIPA w/o any IBU would lack balance.
Christopher Saint - we pulled these from the guidelines just released by the Craft Brewers Association.
You pulled the "alcohol by weight" stats, not alcohol by volume (ABV)
The Style Guidelines are:
Original Gravity (°Plato) 1.060-1.070(14.7-17.1 °Plato) • Apparent Extract/Final Gravity (°Plato) 1.008-1.016(2.0-4.1 °Plato) • Alcohol by Weight (Volume) 5.0%-6.0%(6.3%-7.5%) • Bitterness (IBU) 50-70; may differ from perceived bitterness • Color SRM (EBC) 4-7(8-14 EBC)
I think it's more trendy to say IPA when your ready making a pale ale. Stupid hipster.
I never see you guys sparge. Can you explain why?
Brewing in your Sox Emmet?
why brown sugar?
I feel a boss-employee type chemistry between you two. Is that the case? Lol
Emmet is the boss.
Is a whirlfloc tablet nessesary for this style beer?
No.
IMHO, whirlfoc is never necessary.
New England Indian Pale Ale?
Why the sugar addition?
To boost ABV
FG 1.08-1.16?
I'm loving that fucking mash tun setup, I need one. Maybe I'll grab one of those top shelf buckets while I'm at it, for fruit beers, shoving fruit down a carboy neck isn't fun, not a fan of plastic conicals and don't want to spend huge money on a stainless conical. But those buckets, man those buckets. They scream quality in comparison to the competitors POS buckets
It's hard to beat a good bucket! Lol.
Why use cane sugar? What was the purpose of that?
To lift the final ABV I am pretty certain.
@@mrchristinnes sorry im a bit late, but why use cane sugar and not corn sugar?
1.08 to 1.16 FG that some big range
Maybe 1.008 to 1.016?
Is that a ........smooth jazz adaptation of "a day in the life" by the beatles???????
Love these guys but their set up is so extra haha. Love it tho
You guys treating your water? Soft water is critical for a NEIPA.
The full details with our water details will be in the recipe on our website.
CL: 155 PPM
S04: 78 PPM
Ca: 116 PPM
how much for this set up ? $$$
about tree fiddy
He does look small behind that big pot and table. Put a Smurf hat on him, he looks like he's in Gargamel kitchen
Only flaw in your system is the dumb hooks for the grain basket it makes brewing a 2 person job... as demonstrated in this video. Why not invest time into improving that instead of the controller? Like a twist and turn like braumeister and other all in one systems.
Meh, only an issue in the video because they have it on such a high table
I live in MA - come crash in the spare room
Only 1.058? A session IPA, then.
Thanks guys!
So basically, one of you really has no idea what a New England IPA is all about. You should both come visit me in southern Maine (after the whole COVID-19 thing), we'll brew a batch on my new all-grain system and I'll explain what the idea is behind the.....I guess you could say "traditional" NEIPA.
err not going to show how it turned out........??
??? The beer we were drinking is the video is the final product.
No whirlpool?
Uh Zuh Kuh
Kill the background music 😖😫
Its pronounced azacca lol
Why the heck must there be this stupid music?
like syphilis, IPAs need to just go away....unlike hipsters, real men drink stouts or Munichs...
We drink them all. I'm not a big IPA guy the NEIPA style has made me a believer again. I agree there is nothing better than a good stout or lager.
IPA’s have been around for hundreds of years.
Real men drink sour beers so sour you swallow more seliva than beer!
Real men drink whatever they want and don't care about other people's opinions