DEREK SPRINGER - DECEMBER 2017 (W/ HELP: BRIAN HALL, MALCOLM FRAZER, & SCOTT JANISH ) NEIPA
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1 DEREK SPRINGER - DECEMBER 2017 (W/ HELP: BRIAN HALL, MALCOLM FRAZER, & SCOTT JANISH ) NEIPA
2 NEIPA: A PRE-HISTORY In 1988 the late, great Greg Noonan opens Vermont Pub and Brewery with a flair for classic English styles (malt, hops, yeast character see also: Black IPA). In 1994 future Alchemist brewmaster John Kimmich journeys to Vermont Pub & Brewery to learn the secrets of brewing from Greg Noonan. Kimmich opens The Alchemist in 2003 w/ his wife Jen and offers Heady Topper as a specialty release.
3 NEIPA: A HISTORY In 2011 The Alchemist releases Heady Topper in cans, a beer so fresh they don t even bother filtering it. (Drink From The Can!) Other NE breweries, eager to replicate Header Topper s success, harvest yeast from unfiltered cans, selecting least flocculant cells (according to Kimmich). Everyone loses their minds. (Doug Brown blows a gasket)
4 WTF IS NEIPA? (OR: EAST COAST BREWERS ARE JUST LAZY, RIGHT?) Gordon Strong sez: NEIPA is basically an American IPA that features an intense, mostly tropical fruit, hop aroma and flavor, is heavily dry hopped to the point of being hazy, and that has a fuller body, smoother flavor, and less perceived bitterness than other popular IPA examples. In summation: Huge hop flavor & aroma, smooth mouthfeel w/ fuller body & some residual sweetness, and hazy. (So yes, kinda)
5 THE MOST COMMON WORD USED IN BEER ENTHUSIAST FORUMS FOR THIS STYLE SEEMS TO BE JUICY, WHICH CAN BE SOMEWHAT MISLEADING. I CAN THINK OF SEVERAL MEANINGS, INCLUDING LIKE JUICE, MOUTH- WATERING, OR WET, BUT I THINK THE IMPLICATION IS THE SENSORY EQUIVALENT OF EATING RIPE OR OVER- RIPE FRUIT, ESPECIALLY TROPICAL FRUIT. It s So Juicy!
6 WHAT DOES THIS MEAN OFFICIALLY? Category 21B - Specialty IPA Descriptive - NOT prescriptive Work in progress More discussion perhaps? When are they NOT an IPA? Hazy Pale? (It s pretty hand-wavy, kinda an easy way to get BOS right now)
7 HIGH CAPACITY HAZE (FOCAL BANKER) Rouleur Brewing / Chris Banker Malt * Pearl * Halcyon * Corn Sugar Hops * Citra * Mosaic Yeast * White Labs Conan (WLP095 Burlington Ale?)
8 INTENSE FRUIT FLAVORS AND AROMAS, A SOFT BODY AND SMOOTH MOUTHFEEL, AND OFTEN OPAQUE WITH SUBSTANTIAL HAZE. LESS PERCEIVED BITTERNESS THAN TRADITIONAL IPAS. Overall Impression - pt 1
9 MASSIVELY HOP FORWARD. THIS EMPHASIS ON LATE HOPPING, ESPECIALLY DRY HOPPING, WITH HOPS WITH TROPICAL FRUIT QUALITIES. Overall Impression - pt 2
10 INTENSE HOP AROMA, W/ FRUITY QUALITIES WITHOUT BEING GRASSY. CLEAN, NEUTRAL MALT, POTENTIALLY W/ LIGHT BREADY SWEETNESS W/OUT CARAMEL. NEUTRAL TO FRUITY YEAST CHARACTER WELL-INTEGRATED WITH THE HOPS. Aroma
11 COLOR RANGES FROM STRAW TO ORANGE HUE. HAZY, OFTEN OPAQUE, BUT SHOULD NOT BE CLOUDY OR MURKY. MEDIUM TO ROCKY MERINGUE WHITE HEAD WITH HIGH TO VERY HIGH RETENTION. Appearance
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13 HOP FLAVOR IS HIGH TO VERY HIGH W/ EMPHASIS ON FRUIT, W/ RIPE TROPICAL, STONE FRUIT, AND CITRUS MOST COMMON. BITTERNESS MEDIUM- LOW TO MEDIUM-HIGH & MAY BE MASKED BY THE BODY OF THE BEER, SHOULD NOT BE HARSH. Flavor - pt 1
14 MALT LOW TO MEDIUM-LOW, GENERALLY NEUTRAL W/ A BREADY, GRAINY, LIGHTLY SWEET FLAVOR. YEAST CHARACTER NEUTRAL TO FRUITY W/ MODERATE APPARENT SWEETNESS FROM FRUITY ESTERS, NOT UNFERMENTED SUGARS. Flavor - pt 2
15 MEDIUM TO FULL BODY W/ SMOOTH, LUSCIOUS CHARACTER. NO HARSH HOP-DERIVED ASTRINGENCY. NEVER BE "HOT." MEDIUM CARBONATION. Mouthfeel
16 COMPARED TO STANDARD AMERICAN IPA Fuller, softer mouthfeel. More fruit-forward late hop expression. More restrained perceived bitterness balance. Unfiltered, hazy-ish (not murky!) appearance. A little more room for grist character expression.
17 COMMERCIAL EXAMPLES (NEW ENGLAND) Hill Farmstead Susan Other Half Green Diamonds Tired Hands Alien Church Tree House Julius Trillium Congress Street WeldWerks Juicy Bits
18 COMMERCIAL EXAMPLES (GOD S COUNTRY) Good hazy brewers, rarely the same twice Booze Bros TROPICS Burgeon Beer Company Resident Brewing Mikkeller Modern Times Abnormal Pure Project
19 SURVEY TIME! bit.ly/sbe-dec17
20 TECHNIQUE: WATER You are looking to emphasize soft, round malt w/ less hop bite than American IPA -> chloride over sulfate. Generally I shoot for: * 200 PPM chloride * 100 PPM sulfate Any more than that might get chalky/minerally.
21 TECHNIQUE: MALT Keep color < 6 SRM, otherwise the haze looks extra bad. A mix of 2-Row & darker base (e.g. Vienna/Maris Otter) adds a bit of welcome complexity. As does a dash of Honey Malt/Victory/Golden Naked Oats. ~20% adjuncts (flaked wheat/oats/barley) will add the soft, luscious mouthfeel folks are looking for. Mash for not too dry, not sweet finish: ~ FG.
22 TECHNIQUE: YEAST This style can be made with neutral or fruity American or English yeast, but juicy strains are preferred. Wyeast 1318 London III is fav w/ East Coast homebrewers. Conan (Heady Topper) derivatives are good too: * Yeast Bay - Vermont Ale * GigaYeast - Vermont IPA * Imperial Organic - Vermont Ale These strains all emphasize *biotransformation*
23 TECHNIQUE: HOPS New World/American citrus/tropical/fruity hops are key: Citra, Galaxy, Mosaic, Motueka, Azacca, cheater hops. Avoid classic dank/piney/catty American IPA hops. Avoid bittering hops, add all in last 15 minutes/whirlpool. At least two dry hop additions: * 1st during active fermentation (1-2 days post-pitch). * 2nd after fermentation has ended or in the keg. Keep bitterness on low end of IPA range (< 50 IBU).
24 GENERAL GUIDELINES Avoid as much O2 as possible, serve megafresh. Water 2:1 Cl:SO4. Don t exceed 200 PPM Cl. Don t mash too dry, but a little body is fine. Fav fruity/neutral yeast that emphasizes biotransformation. 80% base malt, 20% adjunct (oats/wheat). Lots of hops all added late in boil, < 50 IBU. Dry hop during active fermentation.
25 NEIPA BASE GAL OG ~ FG ~ IBU 50 ~ SRM 5 ~ ABV 6.4% 5 lb Maris Otter 5 lb US 2-Row 2 lb Quick Oats 0.5 lb Golden Naked Oats 1 oz Azacca % 15 min 1 oz Centennial - 9% 15 min 1 oz Azacca % 5 min 1 oz Centennial - 9% 5 min 6 g Indian Coriander - add at high krausen Wyeast 1318 London III Mash in at 145ºF - 45 min Raise to 158ºF - 15 min Mash out 168ºF - 10 min Infusion 150ºF - 60 min
26 DOUGIE S DELIGHT - West Cost Procedures Two dry hops - each: 2 oz Azacca / 2 oz Centennial * Day 5 (krausen has fallen) * Day 7 Cold crashed - Day 9 Fined w/ gelatin - Day 10 DOUGIE S DEMISE - NEIPA Procedures Two dry hops - each: 2 oz Azacca / 2 oz Centennial * Day 1.5 (~30 hours post-pitch) * Day 7 Cold crashed - Day 9 Keged/Carbed - Day 11 Keged/Carbed - Day 11
27 SPECIAL BONUS - COREY S STONE RALLY WINNER MOJAY
28 Mojay Corey Magers Hybrid NEIPA 2017 Stone AHA Rally Winning Beer Stats: OG 1.070, FG 1.014, ABV 7.4%, 13 gal to fermentor Fermentables: 22lb 50/50 Belgian Pils/Pale 4lb Vienna 5lb Flaked Barley 5lb Flaked Wheat 1lb Carapils Yeast: Wyeast 1318 London III w/ 2.5gal starter Hops 33.5oz total: Perle FWH, 5min Galaxy 5min Amarillo 5min, WP, DH Citra WP, DH Mosaic WP, DH Citra Cryohops WP, DH Mosaic Cryohops WP, DH Water: 56 Ca, 6 Mg, 99 Cl, 23 SO4 Fining: Whirlfloc, Clarity Ferm, Coarse strainer after fermentation
29 LESSONS TO LEARN FOR WEST COAST BREWERS Experimenting w/ maltier-focused water profiles is OK! Ditch the early hop additions and go all-in on late hops. Folks generally prefer hop character over bitterness. Yeast does some cool stuff to the beer besides the obvious experiment with teasing more yeast character out with your process (e.g. hopping during fermentation). Appearance is less important if it means hop expression is paramount but these beers don t *have* to be hazy!
30 Survey Results!
31 QUESTIONS?
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