Brew a NEIPA! (w/ 100% Simcoe Hops)

[@CascadesHomebrew]

FYI, the amount of hops in the whirlpool addition was 85 grams, and NOT 850 grams as listed and spoken. Thanks to those that pointed out my mistake. The listed 3 oz is correct.

[@indiekiduk]

I think dry hopping after cold crash (and yeast removal if possible) can prevent the 2 week astringent bitterness. Also I believe sparge water needs more acid than the mash water but maybe that only matters for fly sparge and you did batch sparge.

[@CascadesHomebrew]

I had good luck with my last two NEIPA style beers by dropping the temps down to 40F to clear out yeast, warming the beer up to 60F, and adding the dry hops at 60F. (Unfortunately, I was not a massive fan of the Sabro hops in one of them, or the Helio Gazer yeast in the other one...but I did not get any of the harshness I got in this one.)

[@neostroll9992]

Good stuff, always enjoy your videos and really appreciate you give both imperial AND metric units, cheers.

[@CarlPapa88]

Just perused around HBT a lil and recognized your screen name after watching some of your videos this week. Flip over to YT and yours is the 1st video in my feed. Haha

[@itay2464]

love your content!

[@itay2464]

i must say tho that 3 oz is about 90 grams and not 850 grams as mentioned

[@CascadesHomebrew]

I am glad you enjoyed the video. Yeah, 850 grams would be a pretty large (and expensive) whirlpool addition!

[@itay2464]

@@CascadesHomebrew wellll i would have want to try that once ..... wink maybe with a more traditional hop to see if the ammount affects the taste

[@ElementaryBrewingCo]

Looks like a decent beer, I do like a good NEIPA every once and a while!

[@wd6358]

Thats a NEDIPA! Recipe making it to the site?

[@CascadesHomebrew]

I have a link to this specific recipe in the description. I think with a different hop combo, and maybe using some Cryo hops for 50% of the dry hop charge, this one might be pretty close to what I want in a NEIPA (or NEDIPA). It is hard to beat hops like Citra and Mosaic, but there are a ton of great hops to pick from these days. I am pretty happy with the grain bill and yeast used in this batch. Hopefully I can cycle back soon and put together a more "final" recipe.

[@wd6358]

@@CascadesHomebrew sounds good. I cant seem to get enough hop aroma and flavor to mine. Maybe I need to ditch the hop spider and bags like you did and just dump it in

[@CascadesHomebrew]

I am on the fence about bags and spiders. Hoppy beers these days can use a LOT of hops. I don't like to transfer much hop matter into the fermenter. I have debated about using hop bags more or maybe getting a spider...but I feel that 6 oz of hops can fill up even a pretty large spider. The biggest flaw with this batch was an astringency that took several weeks to clear (and it was just a little more bitter than what I wanted).

[@kenfrank6771]

What's going on with the balloon @ 8:35? Capturing CO2?

[@CascadesHomebrew]

Yes. I typically use this balloon technique for beers that I cold crash to prevent sucking oxygen back into the fermenter as the beer cools. I have been wanting to put together a "how to" video on that topic.

[@drmdcaud]

7:12 I think you meant 85 grams. 850 grams would make for a helluva beer :)

[@CascadesHomebrew]

Opps...yeah I messed up that conversion for sure!

[@yoreckable1]

Next up.. QDH QIPA?

[@CascadesHomebrew]

Ha! Is that a challenge? ;) I have had some good commercial NEIPAs i the 10% to 12% range. I am not sure I am ready to commit to brewing a 18% one myself, just yet.

[@yoreckable1]

It’s madness indeed, but would definetely enjoy such an extreme experiment!

[@352weber]

You should be able to drink neipa's right away, with basically no astringency - that's a recipe/process issue. Just looked at your recipe - way too many hops. I noticed you have 4oz dryhop, which is far too much for a 2.75 gallon batch, (especially in one charge). I do 5.75 gallon batches, and for my last NEIPA (7%, Citra, Sabro, Galaxy), I used 5oz dryhops - but not at once. I started with 2oz for 2 days, took them out, waited 24 hours, then added the last 3oz for 2 days. For 5-6 gallon batches, its important to not go over 3oz at once, as that will add unpleasant astringency. I also bag my hops - and I do not cold crash, as I get very clean transfers to the keg because I bag, and I also have extra beer so I don't get close to the trub, (5.75 gallon batches for 5 gallon kegs). My hoppy beers almost never make it past 3-4 weeks in the keg - and they shouldn't!

[@CascadesHomebrew]

Thanks for the tips. In prior batches, I have had good results with a 6 oz dry hop charge (in 5 gal batch). My most recent NEIPAs had much better hop character than this batch. For those I first soft crashed down to ~40F to drop out much of the yeast, then dry hopped for 2 days at 60F. I also want to try out concentrated products like Cryo hops to reduce the amount of green matter in the dry hop.

[@352weber]

​@@CascadesHomebrew Ya, definitely more than one way to skin a cat - just sharing what I do, which seems to be working. I brew a lot of hoppy beers, and have trial and errored my way through it with countless batches. Cryo is great - I try to incorporate as much as possible.