- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
3
Posted on 12/16/18 at 10:03 pm to WaWaWeeWa
Yes, just get your biotransformation hop additions timed correctly. Google that if you don't know what it is. Use the correct hops such as Mosaic, Galaxy and Citra and the right yeast such as London Ale III.
Posted on 12/17/18 at 7:34 am to WaWaWeeWa
Water chemistry is also very important for this style. Make sure you have the proper brewing salts added.
These links are very helpful in understanding the style and how to brew them.
Chasing Mouthfeel Softness
Researching New England IPA Haze
These links are very helpful in understanding the style and how to brew them.
Chasing Mouthfeel Softness
Researching New England IPA Haze
Posted on 12/17/18 at 8:58 am to WaWaWeeWa
+1 to both ZappasStache and BugAC
I have had great success following those guidelines. There are a ton of fun hops to play around with, obviously staying in the stone fruit, citrus, tropical realm is going to get you closer to much of the great commercial stuff you’re used to. I think Galaxy/Citra is the most foolproof way to go with many others like Amarillo/Mosaic/Simcoe/Denali/Equanot/El Dorado/Vic Secret/Nelson Sauvin/et al giving more diverse flavor & aroma additions that fit the style nicely.
I’m partial to the Conan yeast strains, but that’s obviously my opinion. I’ve had many Homebrew and Commercial NEIPA’s brewed with London Ale III to great success. The difference is subtle if brewed/fermented/dry hopped correctly.
The water profile is a big part of this style with Chloride content being the most important. You’ll read about Chloride/Sulfate ratios ranging from 1:1 all the way to 3:1 and beyond. I’ve found around 150 ppm Chloride and about 80 ppm Sulfate is a good range for giving you the desired smoothness on the mouthfeel from the Chloride while still having enough Sulfate to accentuate all the wonderful hops you’re using.
Something many people seem to overlook with this style is avoiding too low of a mash temp. If you mash in the 148-149 area, you’re very likely going to get a thinner beer. I tend to stay in the 152-154 range for this style as it allows for some larger chain unfermentables that will aid in body/sweetness.
Lastly is the flakes adjunct grain content. This is going to really aid in upping the body/mouthfeel and even some perceived sweetness/creaminess. I like using 10-30% flaked oats/flaked or white wheat. Generally the 20% range is a nice, safe area that you’ll get enough of that body without assuring a stuck mash. Make sure to get rice hulls for your grain bill if using flaked adjuncts as the higher beta glucan content makes for a gummy mash that can easily get stuck if using a false bottom/lautering.
I have had great success following those guidelines. There are a ton of fun hops to play around with, obviously staying in the stone fruit, citrus, tropical realm is going to get you closer to much of the great commercial stuff you’re used to. I think Galaxy/Citra is the most foolproof way to go with many others like Amarillo/Mosaic/Simcoe/Denali/Equanot/El Dorado/Vic Secret/Nelson Sauvin/et al giving more diverse flavor & aroma additions that fit the style nicely.
I’m partial to the Conan yeast strains, but that’s obviously my opinion. I’ve had many Homebrew and Commercial NEIPA’s brewed with London Ale III to great success. The difference is subtle if brewed/fermented/dry hopped correctly.
The water profile is a big part of this style with Chloride content being the most important. You’ll read about Chloride/Sulfate ratios ranging from 1:1 all the way to 3:1 and beyond. I’ve found around 150 ppm Chloride and about 80 ppm Sulfate is a good range for giving you the desired smoothness on the mouthfeel from the Chloride while still having enough Sulfate to accentuate all the wonderful hops you’re using.
Something many people seem to overlook with this style is avoiding too low of a mash temp. If you mash in the 148-149 area, you’re very likely going to get a thinner beer. I tend to stay in the 152-154 range for this style as it allows for some larger chain unfermentables that will aid in body/sweetness.
Lastly is the flakes adjunct grain content. This is going to really aid in upping the body/mouthfeel and even some perceived sweetness/creaminess. I like using 10-30% flaked oats/flaked or white wheat. Generally the 20% range is a nice, safe area that you’ll get enough of that body without assuring a stuck mash. Make sure to get rice hulls for your grain bill if using flaked adjuncts as the higher beta glucan content makes for a gummy mash that can easily get stuck if using a false bottom/lautering.
Page 1 of 1
Popular
Back to top
Follow TigerDroppings for LSU Football News