+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.

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Posted by BugAC

St. George

Member since Oct 2007

52926 posts

Posted on 12/17/18 at 9:23 am to The Estimator

quote:
The Estimator

Spot on. I've been playing around with my NEIPA because i don't care for the overly chewy ones. I find many, including some Parish NEIPA's, are so chewy they mute the hops. So, for my liking, i usually do a 1:1 ratio. I typically use London Ale 3, but i've worked with several varieties. I think my favorite, so far, is bootleg biology's chardonnay yeast. LINK

I try to mash around 150-152. I want my FG to be 1.016-1.018. I find that the process of adding the biotrans hops tends to prevent the yeast from fully attenuating, and anything above 152, leaves me with too high of a FG for my liking.

And to the adjunct grain content, i've been reducing this amount to anywhere from 5 to 9% of the grist. I think i started at 15% when i first started, but again, i don't care for an overly full mouthfeel. I find if the beer is slightly thinner, you will get more fruity flavors out of it.

Here's my NEIPA recipe.

The Hopnotoad

1:1 chloride/sulfate ratio with Baton Rouge water to start

65% - 2 row
27% - Golden Promise
5% - Flaked Oats
3% - Carafoam/carapils

Mash at 152 for 1 hour

London Ale 3 or other yeast with starter. I've read that WLP644 Sach Brux Trois, does really well with accentuating the fruitiness. Also helps that the fermenting temp for WLP644 is 70-85, so higher temps, more fruit.

Hops variety can be interchangeable. My favorite combo has been galaxy/citra/azacca. Though my last batch, i ran out of galaxy and substituted Mosaic.

30 IBU charge of boil hops (Magnum)
4.75 oz. of Whirlpool hops at 170 degrees
3.75 oz. of biotrans hops (14 days)
3.5 oz. of dry hops @ 7 days
3 oz. dry hops at 3 days

This post was edited on 12/17/18 at 9:24 am

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