Guys I really appreciate your efforts I'm new to brewing just 4 months into it with good success doing (5 liter) small batches of all grain getting lots of complements and folks coming back for seconds I find your videos very encouraging. That you can stray from the conventional constraints of how a particular style should be constructed and experiment with different techniques and ingredients I think is what this craft is all about.
Just did this with 2oz Zythos & 1oz Denali. Dry hopped with 1oz Denali and it’s absolutely amazing. I would definitely put this in my session category. I’m always looking for a new way to play with hops. Thank you for this great idea!
I just bought the ingredients to make this one and FYI Denali hops were renamed to Sultana. Just in case someone else is trying it out. Excited to brew this one up.
Shout out to you Larry... When I first started 4 months ago I found you channel, your videos have taught me a lot about equipment and technique... Thanks
I bet it's a good beer, but as other have said, you really must put dryhops (and more than one charge, really) in this style, to get where you want. your hop amount looks too small for this style, i know there are absurd amounts of hops put in beer these days, say 30-50g/litre, but IMO for NEIPA you really should be at least above 10g/L, better closer to 20g/L (WP+Dry hop) to get the smooth hop juiciness and especially aroma in fresh examples! Thanks for video!
I Was inspired by you guys to just do something easy and simple for a change, so I did a 15 min boil falconers flight pale ale. What an easy brew day! Thanks for the inspiration, we will see how the beer turns out. According to beer smith should be about 47 ibus and about 4.81 %abv
Thanks alot guys, now I have to try brewing this beer...sound like a great hot summer day beer to me...good thing that I have two sons and a lot of friends that love drinking my experiments. Cheers!
I recently did a take on your 15 Pale Ale using 6.5 lbs of Pilsner LME, .5lb C40 steeped. 1oz Eureka hops @10 min then 2oz El Dorado and 1oz Eureka steeped at 180 degrees for 20 min then chilled down. A week later it was in the keg. Turned out fantastic and only lasted a week.
This inspired me to try something new now that iam back to extract and put aside the keezer and biab. 5min session pale ale: 1.5gal/5L batch Warm water to 78c open 500g dme mix, add 35g of mosaic. Let it cool overnight and pitch yeast in the morning. 5min top. Will see how this 5min pale ale ends....
I think it might pass as a NEIPA, but in my opinion, 4 oz. for a 5 gallon batch, without any dry hopping is quite low for a NEIPA. Also, regarding to water treatment, usually you want to go a little higher on chloride to enhance the body, instead of sulphate (the normal for West Coast IPAs). The oats are not really necessary, but a good part of the haziness comes from biotransformation during primary fermentation dry hopping. Did you notice some kind of color change during the time? It has been a problem for bottled conditioned NEIPAs. Maybe because of oxidation.
Of the "Hazy Pale Ale/IPA" examples I've had, this one actually compares quite well, in my own highly-biased love-my-own-homebrew opinion. This was kegged, so no color change over time. I wouldn't classify this as "milky," but it definitely has a prominent haze that lasted through the whole keg. Look for a follow-up with flaked rye in a future episode. - James
I missed the information about whirlpool and cold crash. Can you explain this? How did you do this? This video made me change my next recipe... Very interesting!
So do the hops cover up the DMS from a 30 min boil? Doesn’t it take 60 min or more to reduce it below the taste threshold? Also, does a 30 min boil mean that the hot break hasn’t been boiled enough to keep you outta the bathroom all night?
basicbrewing perfect. My neighbor wants to brew one and I’m checking out some recipes for the weekend. Your beer looks like Sierra Nevada BFD. I think I might give your recipe a go. Great videos as always. Cheers to you and Steve.
Hi, I was wondering how much water was used for the mash? I am quite new to home brewing and always have trouble determining the strike volume since its usually never mentioned. Is there a default mash thickness that's easy to rely on?
Strike volume is going to vary between different systems and techniques. For this beer, I used seven gallons to start, since this was a shorter boil. For 60-minute boil batches, I usually start with eight gallons. - James
Great inspiration as always, fellas. I'm keen to try this using Nelson Sauvin (might not be as citrussy but very juicy). Also, how do you think this method would go using no chill?
No chill would probably change the character of the beer, since the heat would be longer lasting. However, if it's in a closed cube, I'm not sure how that would affect it. Sounds like a fun experiment. - James
How was the beer racked to keg, closed transferred? I'm having issues with bottling or even cane racking to keg. turning brown, tasting awful etc. when taste really good before transferring.
My fermenter has an outlet at the bottom, so it was a direct transfer without siphon. Have you tried purging your keg with CO2 before transferring? That may be a place to start. - James
This is very interesting. Was this a 5gallon batch? I always learn something when I watch your videos guys! Keep the videos coming. You guys do a splendid job
I just did something similar. added all the hops at / after flameout. I was surprised at how much bitterness there was at bottling. Will be trying the first one this weekend. Did you do any dry hopping?
Hey James, what temp did you ferment at ? ive been told the fruit flavours of the hops are highlighted more when fermented around 24C/75F. Looks like a tasty beer. Do you get many Australian beers in fayettville? Cheers, Chris.
great you dont have to use a fridge to ferment! oooh Fosters, i dont know anyone who drinks that here in Aus :-/ lol. Hopefully the import beer shelf gets updated soon near you ;-)
@James & Steve I'm planning to use this technique this weekend, with 4oz of 15aa Chinook hops. Based on taste perception, how high would you estimate the IBU levels of this beer to be? Thank you, Sirs.
I'm not good at estimating IBUs. Let's just say that the bitterness is more in the pale ale range than an IPA range. Good enough to balance the malt well. - James
Sure! And you wouldn't have to even boil for 30 minutes. Just bring the extract wort up to boil, shut off the heat, then add your hops. Let me know how it turns out. -James
@@karthikkurup5665 I don't get that scientific about it. I leave the beer under high pressure until it gets where I like it, then I lower it to serving pressure. - James
@@basicbrewing have you considered mashing at a higher temp say 160 or adding adjuncts like oats or flaked wheat to give it that chewy creamy mouth feel?
another thing I do is dry hop in secondary . try galaxy or vic secret . as always mosaic and citra work well. all those high alpha acid hops have crazy flavor when added after flame out.
Hi guys. First of all, great videos ;-) I´ve just brewed your 30-min Neipa a few days ago, following your recipe carefully. Just before fermentation I tasted the wort, and it was very sweet and no signs of hops. After 4 days of fermentation I made a small "quality control", still sweet but not as much as before, but still no signs of the hops. Either flavor or scent of the hops. I know I have to be patient, but I´m a bit worried. The only thing I did different, was using a hopspider (300 micron), instead of pouring the pellets right in the wort. Would it make any difference? By the way, - I made my water profil as NEIPA in Brun´Water.
@@basicbrewing Okay thanks. I´ll try to be patient. Not sure that I understand "go commando". Sorry I´m just a amateur from Denmark, not knowing your terms. I am brewing with a "all-in-one equipment (Brew Monk), and use a hopspider to avoid trub in the pump.
This is from the recently released description of Juicy or Hazy India Pale Ale from the Brewers Association: "Grist may include a small amount of oat, wheat or other adjuncts to promote haziness." This beer is hazy without the need for adjuncts. (I need to brew more. It's all gone!) - James
Thank you for the metric units, and these enjoying videos.
P.s Celsius was Swedish :)
/Cheers from Sweden
Guys I really appreciate your efforts I'm new to brewing just 4 months into it with good success doing (5 liter) small batches of all grain getting lots of complements and folks coming back for seconds I find your videos very encouraging.
That you can stray from the conventional constraints of how a particular style should be constructed and experiment with different techniques and ingredients I think is what this craft is all about.
Can't beat 30 minutes, sounds like it came out very well. Cheers!
Nice job guys. Thanks for breaking it down to this simple process...then tweaking the hops as you like [and adding adjuncts too].
Love your channel. Beer looks great...great explanation of brew day.....and you guys are very entertaining. Thanks
The video was super good...super good...super good. I can't wait to try this one out. 😃
Haven't caught a BasicBrewing video in forever!!!!!!
Just did this with 2oz Zythos & 1oz Denali. Dry hopped with 1oz Denali and it’s absolutely amazing. I would definitely put this in my session category. I’m always looking for a new way to play with hops. Thank you for this great idea!
I just bought the ingredients to make this one and FYI Denali hops were renamed to Sultana. Just in case someone else is trying it out. Excited to brew this one up.
Great job fellas. I made my first one recently, and the keg is going fast.
Shout out to you Larry... When I first started 4 months ago I found you channel, your videos have taught me a lot about equipment and technique... Thanks
Mark Thrower You're very welcome.
I bet it's a good beer, but as other have said, you really must put dryhops (and more than one charge, really) in this style, to get where you want. your hop amount looks too small for this style, i know there are absurd amounts of hops put in beer these days, say 30-50g/litre, but IMO for NEIPA you really should be at least above 10g/L, better closer to 20g/L (WP+Dry hop) to get the smooth hop juiciness and especially aroma in fresh examples! Thanks for video!
I Was inspired by you guys to just do something easy and simple for a change, so I did a 15 min boil falconers flight pale ale. What an easy brew day! Thanks for the inspiration, we will see how the beer turns out. According to beer smith should be about 47 ibus and about 4.81 %abv
Cool! Let us know how it turns out. - James
basicbrewing will do, I will be taking it with me on a camping trip the beginning of May! Gonna be a blast
Thanks alot guys, now I have to try brewing this beer...sound like a great hot summer day beer to me...good thing that I have two sons and a lot of friends that love drinking my experiments. Cheers!
I recently did a take on your 15 Pale Ale using 6.5 lbs of Pilsner LME, .5lb C40 steeped. 1oz Eureka hops @10 min then 2oz El Dorado and 1oz Eureka steeped at 180 degrees for 20 min then chilled down. A week later it was in the keg. Turned out fantastic and only lasted a week.
Nice! - James
Found this vid helpful , I subscribed . I make my own beer and wine and mead . Going to try shorter boil soon .Thanks Cheers
This inspired me to try something new now that iam back to extract and put aside the keezer and biab.
5min session pale ale:
1.5gal/5L batch
Warm water to 78c open 500g dme mix, add 35g of mosaic. Let it cool overnight and pitch yeast in the morning. 5min top.
Will see how this 5min pale ale ends....
well how did it turn out ?
Super good, super good
interesting way to get the flavors without overpowering bitterness will be trying this method soon
Good video im going to try that method in near future cheers guys
Don't like ipas but this sound delicious, prolly going to try myself.
I think it might pass as a NEIPA, but in my opinion, 4 oz. for a 5 gallon batch, without any dry hopping is quite low for a NEIPA. Also, regarding to water treatment, usually you want to go a little higher on chloride to enhance the body, instead of sulphate (the normal for West Coast IPAs). The oats are not really necessary, but a good part of the haziness comes from biotransformation during primary fermentation dry hopping. Did you notice some kind of color change during the time? It has been a problem for bottled conditioned NEIPAs. Maybe because of oxidation.
Of the "Hazy Pale Ale/IPA" examples I've had, this one actually compares quite well, in my own highly-biased love-my-own-homebrew opinion. This was kegged, so no color change over time. I wouldn't classify this as "milky," but it definitely has a prominent haze that lasted through the whole keg. Look for a follow-up with flaked rye in a future episode. - James
Great video! Curious how much water you started with in the kettle?
I started with seven gallons. I usually start with eight. -James
I missed the information about whirlpool and cold crash. Can you explain this? How did you do this?
This video made me change my next recipe... Very interesting!
So do the hops cover up the DMS from a 30 min boil? Doesn’t it take 60 min or more to reduce it below the taste threshold? Also, does a 30 min boil mean that the hot break hasn’t been boiled enough to keep you outta the bathroom all night?
No DMS from a short boil with modern malts. Myth. No bathroom visits (a new one on me). Myth. - James
basicbrewing perfect. My neighbor wants to brew one and I’m checking out some recipes for the weekend. Your beer looks like Sierra Nevada BFD. I think I might give your recipe a go. Great videos as always. Cheers to you and Steve.
I skim the hot break off at the start of the boil.
Hi, I was wondering how much water was used for the mash? I am quite new to home brewing and always have trouble determining the strike volume since its usually never mentioned. Is there a default mash thickness that's easy to rely on?
Strike volume is going to vary between different systems and techniques. For this beer, I used seven gallons to start, since this was a shorter boil. For 60-minute boil batches, I usually start with eight gallons. - James
Great inspiration as always, fellas. I'm keen to try this using Nelson Sauvin (might not be as citrussy but very juicy). Also, how do you think this method would go using no chill?
No chill would probably change the character of the beer, since the heat would be longer lasting. However, if it's in a closed cube, I'm not sure how that would affect it. Sounds like a fun experiment. - James
How was the beer racked to keg, closed transferred? I'm having issues with bottling or even cane racking to keg. turning brown, tasting awful etc. when taste really good before transferring.
My fermenter has an outlet at the bottom, so it was a direct transfer without siphon. Have you tried purging your keg with CO2 before transferring? That may be a place to start. - James
How much water we talk about at the beginning mash.tnx
According to my notes, 7 gallons. - James
This is very interesting. Was this a 5gallon batch? I always learn something when I watch your videos guys! Keep the videos coming. You guys do a splendid job
Yes. Five gallons. Cheers! - James
I just did something similar. added all the hops at / after flameout. I was surprised at how much bitterness there was at bottling. Will be trying the first one this weekend.
Did you do any dry hopping?
I didn't dry hop. Part laziness and part wanting to know the effect of the post-boil addition. - James
Hey guys, do you think this would be an OK beer to bottle?
Sure! - James
Could you share the fermentation profile? Temp, length, any secondary racking? Thank you
My Logbook says nine days, no racking - probably around 68F. - James
Sounds a tasty beer . So I guess all your sugars converted ok . Do you think this would work with a yeast that would make it a dryer finish..
The mash was a standard 60 minutes, so same conversion as a "normal" beer. It would be fun to experiment with different yeast strains. - James
Try adding flaked or malted oats for more texture. let me know what your thoughts are.
I'm going to brew the next batch with flaked rye. - James
Did you add any Irish moss? I just made this beer but only made it down to 1.020 see what happens. Cheers
I believe I added a Whirlfloc tablet to the boil. - James
Hey James, what temp did you ferment at ? ive been told the fruit flavours of the hops are highlighted more when fermented around 24C/75F. Looks like a tasty beer. Do you get many Australian beers in fayettville? Cheers, Chris.
Ambient temp was around 68F/20C. It will be fun to see how summer temps affect this style. We get Fosters. :-) - James
great you dont have to use a fridge to ferment! oooh Fosters, i dont know anyone who drinks that here in Aus :-/ lol. Hopefully the import beer shelf gets updated soon near you ;-)
@James & Steve
I'm planning to use this technique this weekend, with 4oz of 15aa Chinook hops. Based on taste perception, how high would you estimate the IBU levels of this beer to be? Thank you, Sirs.
I'm not good at estimating IBUs. Let's just say that the bitterness is more in the pale ale range than an IPA range. Good enough to balance the malt well. - James
basicbrewing - Awesome, thanks James! I just got done and good to know it'll be in the APA range.
Would an extract option work? Say 3 lbs DME and 3 lbs Wheat LME?
Sure! And you wouldn't have to even boil for 30 minutes. Just bring the extract wort up to boil, shut off the heat, then add your hops. Let me know how it turns out. -James
Hi, one more question: how did you carbonate this beer? Did you use dextrose?
Karthik Kurup Force carbonated in the keg. -James
@@basicbrewing Do you think 2.5 volumes of CO2 would be appropriate?
@@karthikkurup5665 I don't get that scientific about it. I leave the beer under high pressure until it gets where I like it, then I lower it to serving pressure. - James
@@basicbrewing have you considered mashing at a higher temp say 160 or adding adjuncts like oats or flaked wheat to give it that chewy creamy mouth feel?
@@tylerhughes5420 I haven't tried that with this style, but it sounds tasty. -James
another thing I do is dry hop in secondary . try galaxy or vic secret . as always mosaic and citra work well. all those high alpha acid hops have crazy flavor when added after flame out.
I tend to be lazy on dry hopping. :-) - James
Hi guys. First of all, great videos ;-) I´ve just brewed your 30-min Neipa a few days ago, following your recipe carefully. Just before fermentation I tasted the wort, and it was very sweet and no signs of hops. After 4 days of fermentation I made a small "quality control", still sweet but not as much as before, but still no signs of the hops. Either flavor or scent of the hops. I know I have to be patient, but I´m a bit worried. The only thing I did different, was using a hopspider (300 micron), instead of pouring the pellets right in the wort. Would it make any difference? By the way, - I made my water profil as NEIPA in Brun´Water.
Not sure what's going on. My hops almost always "go commando" in the wort. The beer may change with further fermentation. - James
@@basicbrewing Okay thanks. I´ll try to be patient. Not sure that I understand "go commando". Sorry I´m just a amateur from Denmark, not knowing your terms. I am brewing with a "all-in-one equipment (Brew Monk), and use a hopspider to avoid trub in the pump.
@@pernielsen867 The "commando" reference is from Seinfeld. :-)
en.wikipedia.org/wiki/Going_commando
@@basicbrewing Okay, I understand. ha, ha. Love your sense of humor. Great. ;-)
Just wondered,- no signs of DMS due to the short boiling time?
No. The Brulosophy guys have done experiments even with Pilsner malt that show the beers with a short boil don't suffer. - James
What's the reason for 30 min boil? A short and shoddy technique?
Since I was adding all of the hops post-boil, the boil only needed to be long enough to sanitize the wort and not izomerize alpha acids. - James
So - this was BIAB method; no filtering after mashing?
No. - James
Do you have the whole recipe to share?
Vaska Cat I post recipes for subscribers at Patreon.com/basicbrewing
Aren't NEIPAs supposed to have some oats in the grain bill?
This is from the recently released description of Juicy or Hazy India Pale Ale from the Brewers Association: "Grist may include a small amount of oat, wheat or other adjuncts to promote haziness." This beer is hazy without the need for adjuncts. (I need to brew more. It's all gone!) - James
basicbrewing Interesting. I assumed that oats in the grist were a key part of the style. I don't really brew IPAs (New England or otherwise).
looks awesome, going to add that to my list. Did you use a yeast starter?
No. Imperial yeast has a ton of cells. Love that stuff. - James
basicbrewing planning to Brew this, this weekend. I have an extra pack of us05 laying around. Would this still be good for this style ?
It should be fine. - James
James, was this a 3 gallon batch or 5 gallon?
after thinking about it a second I figure it was a 6 gallon batch based upon OG and 10 lbs total fermentables
Five. - James
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