Brew Day and Fermentation: NE Style IPA #2

NE Style IPA #2 Hydrometer Sample

NE Style IPA #2 Hydrometer Sample

After brewing my first attempt at a NE Style IPA, there were a few things I wanted to try differently.  It turned out pretty tasty, but it wasn’t close enough to what I wanted.

So for this iteration I made the following changes:

  • Bumped up the Flaked oats from 12% of the grist to 15% and took away 3% from the White Wheat.
  • Stepped up my starter of London Ale III a second time to get a 2L starter over the course of 2 days.
  • Removed the 60 minute hop addition entirely.
  • Added 2 oz of Azacca hops to the whirlpool along with the Mosaic and Citra.

I brewed this beer 7/9/2016.  I knew this would probably end up being a bigger beer when I saw my pre-boil gravity ended up nearly 10 points higher than expected.  After the boil I killed the heat and let the wort naturally chill to ~180F.  I then began creating a whirlpool by stirring the wort and had a buddy add the 8 oz of hops.  I then covered the pot with a lid and let it sit for 20 minutes before chilling like normal until I got to 70F.

When I got home I added the entire 2L starter along with a 1/2 gallon of distilled water to hit 5.5 gallons in my fermenter.  I put the fermenter into my son of a fermentation chamber and set the temperature for about 67F.

I attached a blow off tube and saw some activity over the course of a few days, but didn’t get a very aggressive fermentation like I had expected.  On 7/16/2016 (7 days after brew day) I pulled a sample and to my surprise the beer had already finished at 1.014, despite not seeing an active fermentation.  I added 5 oz of dry hops directly to the primary fermenter (2 oz Citra, 2 oz Mosaic, 1 oz Simcoe).  The homebrew shop was 1 ounce shy of Citra Whole Leaf hops, so I decided to replace that ounce with Simcoe.  I held back 1 oz of Mosaic to put in the keg for keg hopping this beer.

Here are my notes from the hydrometer sample:

Appearance – Very hazy, even murky, straw color.

Aroma – Super hoppy, lots of citrus and peach.

Mouthfeel – Definitely has a nice body, pretty soft.

Taste – Super juicy!  Has a nice sweetness to it too.  As the nose alluded, lots of citrus and peach.

I’ll be kegging this next week and will give it about a week to carbonate before doing an official tasting.  So far this is turning out to be very promising.  I’m hoping the finished beer holds up!  Below is the recipe and notes for this beer.

Hazy Potion #2 IPA (NE Style IPA)
American IPA
Type: All Grain Date: 9 Jul 2016
Batch Size
5.50 gal
Brewer: Aaron G.
Boil Size: 7.25 gal Asst Brewer:
Boil Time: 60 min Equipment: Coleman 70-Quart Xtreme Cooler
End of Boil Volume 6.24 gal Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 6.03 gal Est Mash Efficiency 78.5 %
Fermentation: Ale, Two Stage Taste Rating(out of 50): 30.0
Taste Notes:







12 lbs 8.9 oz Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.5 %
2 lbs 6.4 oz Oats, Flaked (1.0 SRM) Grain 2 15.0 %
8.9 oz White Wheat Malt (2.4 SRM) Grain 3 3.5 %
7.7 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4 3.0 %
1.00 oz Citra [12.00 %] – Boil 4.0 min Hop 5 5.5 IBUs
1.00 oz Mosaic [12.00 %] – Boil 4.0 min Hop 6 5.5 IBUs
3.00 oz Citra [12.00 %] – Steep/Whirlpool 0.0 min Hop 7 0.0 IBUs
3.00 oz Mosaic [12.00 %] – Steep/Whirlpool 0.0 min Hop 8 0.0 IBUs
2.00 oz Azacca – ADHA 483 [15.00 %] – Steep/Whirlpool 0.0 min Hop 9 0.0 IBUs
1.0 pkg London Ale III (Wyeast Labs #1318) [124.21 ml] Yeast 10
2.00 oz Citra [12.00 %] – Dry Hop 5.0 Days Hop 11 0.0 IBUs
2.00 oz Mosaic [12.00 %] – Dry Hop 5.0 Days Hop 12 0.0 IBUs
1.00 oz Simcoe [13.00 %] – Dry Hop 5.0 Days Hop 13 0.0 IBUs
1.00 oz Mosaic [11.70 %] – Keg Hop Hop 14 0.0 IBUs

Beer Profile

Est Original Gravity: 1.076 SG Measured Original Gravity: 1.076 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 7.7 % Actual Alcohol by Vol: 8.2 %
Bitterness: 10.9 IBUs Calories: 258.5 kcal/12oz
Est Color: 4.5 SRM

Mash Profile

Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 15 lbs 15.8 oz
Sparge Water: 4.17 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F Tun Temperature: 72.0 F
Adjust Temp for Equipment: TRUE Mash PH: 5.20
Mash Steps



Step Temperature

Step Time
Mash In Add 21.99 qt of water at 165.5 F 151.0 F 60 min
Sparge Step: Batch sparge with 2 steps (Drain mash tun , 4.17gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage

Carbonation Type: Bottle Volumes of CO2: 2.3
Pressure/Weight: 4.73 oz Carbonation Used: Bottle with 4.73 oz Corn Sugar
Keg/Bottling Temperature: 70.0 F Age for: 30.00 days
Fermentation: Ale, Two Stage Storage Temperature: 65.0 F