David - As Grainfather owners we can’t thank you enough for your videos. We’re still newbies with just over a dozen brews under our belts. We always watch your video(s) the day before a brew and sometimes the day of. Your calm demeanor and thorough explanations are why we still brew or at least why it’s still fun for us. We have no doubt avoided issues and other pitfalls that would make brewing seem daunting instead of the great fun experience that it is. We thank you for sharing with us, teaching us and mentoring us. We are brewers for life. Thanks, god bless and cheers from MO.
Thanks David. I have been an IPA drinker for more than 30 years but have been disappointed in the commercial NEIPAs I've tried so it may just be a style that doesn't suite my taste. I do plan to brew one this summer and will adjust my recipe to follow closer to your style.
10:00 I've recently went down the rabbit hole of water chemistry and I must admit I really appreciate the time and effort. I think water chemistry is really important if you want to go from a good beer to a great beer. Thank you David!
Nice to see water additions. It’s so difficult to find water profiles on recipes such as in brewfather etc. Could you help. I’m making a Timothy Taylor clone. I was going to add 200g sulphate to 100g chloride as a final profile.
As per your comments, I‘d ferment with the Conical & Glyco cooler as below, using the Wyeast 1318, London Ale III with a starter: 10 days 16 deg (jump to next step once stable) 7 days ramp from 16-22 deg (with that, the diacetyl rest should be done as well) 3 days Cold Freeze Does that sound reasonable?
David thanks again for on spec info on this style, as usual your vids are great to watch, the way u say "brew with confidence", really boosts ones confidence...........I really like this line in particular.........cheers and thanks.
That was one of the most informative and useful brewing videos I've seen. Very helpful and I can't wait to test out this recipe and apply these tips. Thanks for the great video. You've got one more subscriber here. Cheers!
Hi David! Loved the video👍 The attention to detail shares the goalden nuggets without being too overwhelming. I enjoy the product reviews you have done, its like Consummer Reports magazine meets National Public Radio. I am looking to graduate from DME to all grain brewing soon. I am a home-brewer with a few brews a year under my belt. COVID-19 helped me discover your channel and has given me the confidence to ramp up my brewing and upgrade my gear for a better experience. Living in CT USA, I drink tons of delicious NE IPA. This video has helped me understand the style composition and its composition. Keep up the fantastic work, cheers!🇵🇷🍻 Rudy C.
Hello David, greetings from Australia. You have inspired me hugely to get into homebrewing. I started my first brew on Friday. It's Vienna Lager from your recipe list. Brewday went fine (little hiccup with mash ph as I might have added more lactic acid..ended up at 5.18 after adding calcium carbonate) and pressure fermentation is going well as well. My next recipe will be the NEIPA. Thanks heaps mate.
Bought a Grainfather after having watched most (if not all) of your videos. Your NEIPA was my 3rd brew and the outcome was very, very good indeed. My plan was to brew an English IPA as my 5th brew, but will skip that and do a 25l batch of your NEIPA. Might add a bit of rice hulls to avoid a stuck mash. Please continue with your good work.
Thank you David. Your videos are great. They are all easily understandable and very helpful. I really appreciate the time and effort you put into this to bring more people to brew their own beer. Thank you!
Hi David, love the format off all your recipe videos. I have a basic knowledge of homebrewing in comparison to the knowledge needed to perfect the perfect beer, if such a thing exist? But watching your videos gives me the confidence to experiment instead of just following a recipe. Keep up the great work David. Thanks 👍
Great to hear Carl. Following recipes from others can work but I feel that unless the source can explain them then you have to wonder if they just guessed it. The perfect beer does exist but only for the individual. Hence the need to experiment for your own taste.
Thanks for this awesome looking recipe. I've been enjoying NEIPA at my local craft brewery for a while now and I want to try to brew my own. I have written two beer recipes previously but not for NEIPA. This video helped quite a bit and I think this may be my next brew.......Take care, Bluefin.
Very informative and sheds a lot of light on a beer style I have recently just fallen in love with! Great job, you may have made a homebrewer out of me yet! Cheers!
David, thank you so much for this video!! The in depth style explanation really made me understand how to build a recipe myself. I started with your recipe but my local store didn't have any citra in stock so I used some extra centennial instead. The amount of hop pellets completely clogged my pump though, so it ended up being a long brew day. But thanks to your troubleshooting video I could fix it. Thank you so much for all your help and looking forward to your new videos!!
Great to hear, thank you. I believe the way forward for brewers is to understand how to write their own recipes to style. I have covered quite a few already but much more is coming!
Another great video David. I would love to see your beers in a video being either transferred into a keg or bottled and tasted with temperatures for maturation or carbonation, and any other tips and tricks in between like clarification techniques, vessels used etc with a tasting session. Sort of grain to glass video but nothing left out.
Thanks Richard. I have covered all of this in previous videos but in a seperate form. The issues behind adding it all into one video are that firstly it makes for very long videos, which the vast majority do not like and also it means that there is too much information in one sitting. On top of this it takes up huge amounts of hard drive space on my computer!
Thanks for another great video David, I brewed a similar recipe about 2 months ago, but i did'nt like the result too much. Due to your explanation of the style and recipe I decided to give it another try. Keep up the good work, Skål :)
I'm narrowing in on my perfected NEIPA. I use 2row brewers malt as a base, adding light (under 8L) Munich and some CaraBlonde (8L) to achieve body and roundness while keeping the color bright. Flaked grains are Oats, Wheat, and Barley. I use 1 pound of hops; 8oz at ~150°F hopstand and 8oz at High Krausen. The Hopstand is mainly YCH "American Noble" Mosaic (incredible for that purpose) and some Galaxy. High Krausen is 3/4 regular Mosaic and 1/4 galaxy. Yeast has been Kveik because I accidentally got my dad hooked on the stuff. The fruitier the better; currently fermenting one with a home blend of Farmhouse Hornindal and a couple Voss isolates that I'm trying. Pitched at about 95°F and already picking up good speed 7 hours later. Fermenting in an Anvil Bucket Fermenter with extra insulation in an attempt to avoid having to heat it externally. Last batch finished in 6.5 days and carbed 12hrs later, so I'm shooting for that again!
Thanks for sharing Ben. As I see it finding your own perfect NEIPA is a great way to go :) I do it style by style. NEIPA is one style where I have various versions though :)
Hi David ,another great video. I have just received my Grainfather . Looking forward to trying out some of these recipes now. Still fairly new at it but here's hoping .
Just wanted to let you know I made your recipe and will be bottling this weekend! (currently on 1016). It is coming out great so far and can't wait for it to be ready!! Your don't happen to have a nice german weissbier recipe as well? Super thanks. Ps. I know this is the wrong video for this, BUT ignore the haters and PLEASE keep making these great videos!!!!
Barend Janse van Rensburg Great to hear :) Yes I have one here:- Mandarina Bavarian Hefeweisen Brew with the Grainfather th-cam.com/video/cBCzmTj5Ipw/w-d-xo.html I made this video some time ago :) Dont worry, plenty more coming, including recipe writing guides for many more styles.
Hi David, your videos are great. I would love to see a basic double IPA recipe, there are so many out there I don't know where to start. Keep up your great work
Great video! I followed your advice on the malts. For the hops, I chose my personal favorite combination. Simcoe, Cascade and Saaz. They are also better affordable, since I'm from the Netherlands.
Excellent Video. I have made one NEIPA so far and will be using this video as a reference for my next one. My grain bill matched up pretty well with yours, with the exception that I didn't use Munich, but i might next time. I used US-05 but will try US-04 next time. Since I live in New England I figure I should make a proper, consistent NEIPA. My Daughter just came back from a snowboarding trip in Vermont and she's informed me that she has a delivery of Heady Topper for me. :-)
Thank you Mike. Using S-04 will be more to style for sure but only you can decide what you prefer. Thats the bottom line really here, same with the munich malt. By going the route you have its a dry version compared to the regular version. Plenty to experiment with, all good fun :)
Your final product looks fantastic, so I'm going to try your recipe this weekend. Although my spreadsheet gives me slightly different numbers; not as high of OG, but I'm not using metric and my brewhouse efficiency isn't as high. Also, I will be using slightly different hops: Mosaic and Citra will be the same, but I will be using El Dorado, Rakau and Idaho 7 (in equivalent total) in the place of Centennial and Amarillo. 2000 ml starter of Wyeast London Ale 1318 will be my yeast selection.
Best video style yet- and I’ve seen them all. I would find it helpful if you discussed yeast a bit more. Ie how many sachets and how you pitched ie dry or rehydrated. Keep it up David 🍻
A very nice video, David. I actually sat here with my brewer's app and wrote a recipe along with your instructions as I haven't really brewed this particular style before. You know me, though. It ended up reasonably different to your recipe :D
Excellent and very helpful video as usual David, this brew [23 litre version] will be my next and 10th brew on the GF, i've also just ordered 3 x large tea infusers from eBay, another good addition to the brew kit...thanks for sharing...
Great video - Very useful - I'm on my 7th NEIPA, with varying results.. It's well worth using a Conan yeast. I'm really loving Imperial Juice. I was using US 05 before that, as I wanted the yeast to stay out of the way... Once I nailed the grain bill, I'm getting consistent haze and softness, so I'm now looking at yeast/hop balance as I think the yeast is as important as the hops in this style to achieve the right balance... London Ale III is another one I'm keen to try. You have to raise the temp towards the end of fermentation though to get Imperial Juice to attenuate fully... Really enhances the stone fruit character as it lends a fruity set of esters of it's own. I tend to use Golden Promise, Maris Otter and Oats (with husks) Wheat Malt... High on Chlorides. Low on sulphates... I also check gravity and add Dextrose as necessary if I want it to be a DIPA. I like my NEIPA reasonably dry. Not sweet. I just whirlpool for 30 mins @ 80. With 150 grams of hops... Seems like a lot. But it works well. I'm sure I'll be shot down in flames with the amounts of hops I use... But meh. I like hops. A hop tea is something I'm definitely going to try. Biotransformation dry hop at high Krausen. Another 150 grams or so. Then dry hop on fermentation complete with around another 150 or so - It's also worth cold-crashing after your dry hop for a day or so - Really helps with transfer - It really doesn't drop clear in my experience, with 1.6 kilos of wheat malt and oats. Plus the biotransformation step keeps a lot of the hop haze present. I usually have around or over 400 grams of hops in total. You do have to let it condition for slightly longer I think (Around 2 weeks in the Keg), but I'm not sure it's true that more than 200g of hops really adds too much hop burn. It depends how hop forward you want it to end up. And I want it very hop forward.. I tend towards Citra, Mosaic, Amarillo and Galaxy - Azacca is also one I'm about to look into - Thinking of losing Citra altogether as I'm finding it rather catty tasting lately - Look up "Purest Green" on the Grainfather recipe app as well as my other recipes before this one to see what I get up to in my Neipa adventures (It's the only style I'm interested in brewing really for now)
Thanks for the recipe and guide my copy came out really nice very happy with it. The colour isn't quite right it's more brown than a neipe but might be down to oxygen getting to it though when I bottled it
This video and recipe was made before I started using Brewfather full time, so no. You can certainly add it yourself though by using the full recipe shared in the videos description. This can be found underneath the video on a computers webpage. You are likely to see some changes in statistics, as this was calculated using something else that I stopped using due to inaccuracies. The recipe itself though is very good, so worry not :)
@@DavidHeathHomebrew yeah I did wonder - I created my own NEIPA recipe a while back but it ends being a really expensive brew (although the end beer is really excellent!) so I was looking for a cheaper NEIPA recipe to do next week and have never gone wrong with your recipes! The only thing with the recipe in the description is that there is no info about malts used (EBC/Yield etc) so I guess whatever I come up with from my maltster could have some differences to when you've brewed this. I'll likely swap out the yeast for something like Verdant IPA or a Kveik
Great to hear Neil. Aim the malts with the percentages supplied and match the estimated gravity to your own ingredients and will be on the right track. I just released a video on how to do this and more here:- th-cam.com/video/Vv-bU757E7w/w-d-xo.html
Thank you. I make the videos after the brew. To show the beer at the end means I need to wait weeks for fermentation and carbonation. I did used to make tasting videos but they were not that popular and took a lot of time to organise and make.
I'm very curious about the results as well. I have no doubt it is a great finished product, however, whatching the final product would be satisfying as f uc k. Whatching your reaction, tasting it and maybe reaction from some friends of yours it would increase your rating a lot. It is what I have seen in other channels and I respect the professionalism you put into the videos but, I would like to see more human interaction, socialization... Thanks so much for your videos I learn a lot from them (you may want people also to enjoy them) cheers from Mexico.
Thanks for your thoughts. I would rather focus on what people do not know rather than what they do know. Surely everyone knows what a NEIPA looks like?
@@DavidHeathHomebrew I was just trying to help with rating stuff and user experience (business intelligence analyst talking) besides I'm no the first one to tell you this. It's a matter of personalities I think. Thanks for the videos, big fan.
Great video. Am also planning my first NEIPA once my next shipment of materials arrives. Don't suppose by chance you can post a Brewfather or beerxml link (only cos I am being too lazy to transfer manually - but equally if you don't have it available for an easy export then no problem!!!)
Really nice video Dave. TY very much for giving us the opportunity to enjoy and learn in each video you make. I really like the combination of bitterness and sweet aftertaste. I will use munich to prove it. But I think also, and ask you: could it be interesting to use lactose like in your old Neipa video to increase sweetness? if so, when to add it and quantity? TY
Thanks Fernando. Yes I like the sweetness but I think its better to add it via grain/mash steps and yeast statistics than with lactose for many styles. I believe most breweries are moving away from it now but you can follow the guidelines in that video if you want to use it :) Lactose is usually added at around 500g for 25L and added late in the boil.
David Heath ok I like the challenge and agree with you :) Regardless of the lactose, how would you modify this recipe specifically to achieve the desired sweetness effect? perhaps adding more munich malt? TY again
The easy way is to use a yeast that has a lower attenuation rate. Also mashing high will create a wort that yeast will not be able to fully ferment. 69/70 deg c is ideal.
Hi David, Great video as always. I'm going to brew your recipe in a few weeks. I wondered if you had the specifics for water additions to make to get the recommended chloride and sulfate levels in the brew water. I'm starting with fairly low levels of both in my water supply.
Hey David! Thanks alot for another inspiring video! As a newbi your videos are very helpful. I just wondered if you could send me the link to the tea strainer you use for the dry hopping? Thanks again!
I love the recipe style videos, it is very well done. How can I bring down the the bitterness to around 30? My friend don't like a bitter beer, so I am making a lot of light lagers. I am going to give this a try and want the best chance for them the like it. Then I can make more interesting beer style
Hi, great to hear :) You can alter the bitterness using a recipe calculator. Bitterness is measured in IBU. Though it also balances alcohol. This beer is not a bitter one at all. You should look at this ratio rather than just IBU. Here is more info:- beersmith.com/blog/2009/09/26/balancing-your-beer-with-the-bitterness-ratio/
Hello David, once again, great video and explanations. I would like to follow your recipe but i’m not finding it in Grainfather’s app...as the matter of facts, i find many copies of your recipe, but none that is you the author. Could you help me with this? Thank you!
@@DavidHeathHomebrew thanks! I had seen it, but since you said that there was in Grainfather’s app, i was checking out. But this is fine, thank you ver much. By the way, you talk in the video about the guidelines for water chemistry, but you don’t have it on the recipe. I was wonder why (you don’t have to share it of course).
@@DavidHeathHomebrew by the way, i bet someone had already asked about it, but you have so many comments ( :P ).....what pressure would you recommend for fermentation under pressure with Fermzilla? And how much time do you think i should give to be fine?
Hi David! I made several beers ( Wit/ HW Mandarina/Tripel/BH Pilsner ) following your receipts with great success using ...a 20 L BM Plus 🤭 Now its time for NEIPA! Be so kind and explain me as a teacher to a scholar what that means 10 min hop stand. Thank you Profesor! Bogdan
Hmm no not really. If you use hop socks then some use string to help with this. I use SS containers and fish them out with a couple of brewing paddles that are clean and sanitary.
Hi David. I cannot thank you enough for how helpful your videos are! I have a question - at 11:02 you say "These whirlpool hops can be added as a hop tea" Does this mean add the hop tea from these hops after the wort is chilled, or skip whirlpool hops and add them as hop tea before bottling?
Hi David, I am planing to brew this recipe @ the weekend. The big question is ,, can I use Kevik yeast on NEIPA? I have done some digging around and came up 50-50, some are happy some are not by using Kevik . I wold really like to hear your suggestion. Thanks David, and keep on doing what your doing....
Thanks Tony. I regularly use Voss kveik for NEIPA. Great results but it is a matter of taste. Only your taste buds can decide for you. I would suggest using a high temperature and pressure if you can. The key ingredient is a triple serving of yeast nutrient.
@@DavidHeathHomebrew thank David for replying to me, I will be using fermzilla pressure fermentation and going to try the WHC IRISH LIQUID YEAST BJORN KVEIK YEAST, dry hopping after 3 day's of fementation, (I hope the fermentation will be over) cold crash for another 2 days then keg it..
Thanks David, very interesting! Do you not recommend hop stand additions at a lower temperature range (around 75C) - a lot of recipes I've seen recommend this.
Its not that I don't recommend it, I just feel it's better to use a hop tea for an easier and better result. It will also require a cooling spiral rather than the CFC that you get with a GF. I guess many new brewers will not have a spiral at hand.
@@DavidHeathHomebrew I routinely use my CFC to cool to 170°, add hops and then hold for 15-30 min Hop stand. Sometimes I'll run the element to hold temp, other times let the temp free fall. It works quite well. Love the vids btw!
Great video as always . To Mel chandra the homebrew company do a fantastic American double ipa kit the best ipa I have ever had here is the link HBC American Double IPA Maskit (23lt) 6.2% HBC American Double IPA Maskit (23lt) 6.2% This homebrew all grain beer has a rich copper colour, is full bodied with a smooth hop character. We have combined three of our favourite American citrus hops to give you this unbelievable well balanced double IPA. Zeus hops give this American Pale Ale its citrus aroma and hoppy finish. An excellent home brew IPA beer which will have you coming back for more. Alcohol 6.2% makes 40 pints. Grain: Maris Otter, Crystal Malt Hops: Nugget, Zeus,...
Hi, David. A colleague of mine brewed this, and it was delicious. I’m going to make it myself but twice the size. To prevent “hop burn” with a lot of dry hops, do you recommend using two 30 L fermenters instead of a single 60L?
Hi Rune, great to hear. I would not worry about hop burn at these levels, just be sure to limit the contact time to max 7 days. I usually work with 3-5 days though.
Top class video David. Very informative and your insight very gratefully received. Thank you. What would your recommendation be for a NEIPA style which would be ready to drink within 3 weeks please?
Thank you, much appreciated:) I usually drink it very early and love it fresh like this. Many others do also but not all. See what you think is the best advice :)
Hi David, love your vids so thanks for sharing! I’ve got myself a shinny new Grainfather Conical Fermenter, and want to brew a NEIPA soon. I’m a little confused/concerned about dry hoping, and was hoping you could advise. You mention that dry hops shouldn’t stay in the batch for longer than 7 days. For the risk of sounding silly, what’s the best method of removal without oxygenating? Would you dump (along with the yeast) through the bottom valve, or use a bag/tea strainer and “fish” it out from the batch? Also, I’m reading that fermentation time should be drastically reduced in a proper temperature controlled fermenter. How long was this batch in your fermenter?
Hey Dean, congrats on the conical fermenter. Some people fish them out. Just be sure that what you use is clean and sanitary. What I usually do is add dry hops near the end of fermentation. That way the end result is good but there is no need to fish them out because you transfer to kegs or bottles before you reach the time you would need to do this :) Also this removes much of the oxidisation risk.
Another great video once again. I bought some of those tea bags XL sized... since it comes with a short chain ¿what do you recommend to attach to it so I can drop it to the bottom of my fermentor? So then on 3rd day Id just open my speidel and bring out the hop tea bag carefully without introducing any hands inside!
Thank you. Ive removed the chains from mine, I had one get stuck. I find it best to add the dry hops when you are close to the end of fermentation. Then you can transfer the beer as finished without needing to remove the hops except for the cleaning of your fermenter.
David Heath Homebrew Thanks for the answer! ¿Do you recommend immediately carbonate after transfer to keg when finished fermentation/day 3 of dryhop (without cold crash)?
Hi David - Great Video thanks. I'm trying to plug your recipe into Beersmith. I'm new to whirlpooling. What temperature and steep time should i be looking at to hit the IBU?
Thank you :) A popular choice would be 80C but you will need to balance the recipe to you own hops AA% to obtain the right results for your ingredients.
I would be greatful for a help. Where can I find (read or watch the video) where are explained the effects and purpose of each malt as is described in this video 3:15 to 5:20. Thanks everyone!
Excellent video David. I'll be giving this a go very soon and plan to develop the recipe over the coming months. My local home brew shop tends to struggle to get hold of hops like Mosaic and Amarillo. Have asked in advance to see if he can source these. If I need to go elsewhere, where do you recommend? Thanks
Thank you Will, much appreciated :) You could sub Mosiac for Simcoe and Cascade instead of Amarillo. It wont be the same of course but still very enjoyable.
Thank you, Great video David. Is there a way to convert this recipe to a 10-12 litre BIAB? Just really wondering about grain quanities and mash/boil times. Thanks, i have subscribed and will be viewing more of your videos/ recipes. Cheers Rich
Thanks Rich. Yes :) If you make a free Brewfather account and then use my brewfather link in the videos desciption then you can resize this easily. There is a great guide to using Brewfather for different equipment and volumes on the BF website.
Hi David. Thanks for another great video. A quick question. Since I ferment in a Grainfather Fermenter, can I skip the tea infusers and just dump the hops from the yeast valve at the bottom of the fermenter instead? I will of course use the pressure kit when dumping to avoid adding oxygen to the fermenter.
Thanks David, so I was able to purchase 300g of each here in Australia. I think they seems to have the right characteristics for a NEIPA but not 100% sure whether I can use them together or maybe with another hop as well. Thanks again mate! 🍻 www.hopsteiner.com/trident/ www.hopsteiner.com/blog/one-of-hopsteiners-most-popular-experimental-hops-gets-a-name-sultana-is-here/
Hello Master! and thanks again for such detailed video. Not sure if you discussed this topic already in any other of your mind-blowing videos, but this is something I've discussed with friends for long time. What's your opinion regarding hoppy beers, such as this one, where you put a lot of time, money (here in Chile hops are not cheap as they are not locally produced) and effort in adding tons of hops in different stages, when it comes to bottling. I mean, everytime I bottle my productions I cannot avoid losing lots of aroma and even flavor after the natural 1 or 2 weeks period. Do you have any suggestions other than just use a Keg to store (I know this way the end product is way better)?
Hi :) Really the best way by far is to ferment under pressure and then serve the beer from the same vessel. So essentially a unitank. No real losses of aroma and the beer will keep for longer as long as you can dump the trub.
Hello David and thank you for this video! Would you consider using only pilsen, oats and wheats in a NEIPA recipe? Or will it gives a beer with a lack of body?
If I was to ferment this under pressure, what would the dry hop schedule look like? I guess I could imagine a quicker fermentation, and as such, I can imagine the point that I drop the hops in would change. Also, I'd rather only open it once to drop them in to avoid any oxidation. Some advice in this area would be great. Thanks!
Hi :) Yes, pressure will shorten the ferment. I would suggest keeping a watchful eye on how the fermentation is progressing. Aim to dry hop at 5-10 pts of gravity away from the predicted. This will help protect against oxidation as well as focusing on the dry hops best effect in the end beer. Hope this helps :)
Thank you again! I m drinking right now this recipe, but i used citra galaxy and mosaic... S 04 works amazing and this grainbill work so well (for me pale ale malt don t work well for this style and a lot people use...), just changed crystal to carared and changed flaked wheat to wheat malt....Just a question, what s the difference in the final result using flaked wheat in your opinion? Thank you and you are the best! lol
Great video David, really detailed and informative, thanks. I have struggled with hop burn issues in my last 2 batches of NE, and I've come to the conclusion that it may be due to me adding the dry hop at 24 hrs (during bio transformation) and leaving them there for 6 more days, when I keg the beer. I'm considering skipping bio transformation and dry hopping 3 days before kegging, like you suggest, but up until this point I was worried about O2 entering the carboy. What would you recommend?
Thank you. Yes, I would suggest adding dry hops late in fermentation. I wait until there is 5-10 gravity points remaining to FG. Add them without splashing within a container or hop sock. The longest I would give contact is 5 days but 3 days is plenty.
@@DavidHeathHomebrew, I am doing this recipe a second time right now. Would you do two dry hop charges or just one at the tail end of fermentation? As far as I remember the Brülosophy guys couldn’t tell two batches apart where one had two and the other one had only one. I am just curious to know your experiences. BR Thomas
I whirlpool usually straight after zero minutes. If I want a wider spectrum of flavour then I tend to use hop tea instead of cooling down first to 60-70 deg c then adding hops then whirlpooling. Anything you add after fermentation will come through more and cleaner. Hope this helps :)
@@DavidHeathHomebrew so you wait the temperature to drop to 70°C after boiling and then you add the hops and whirlpool or you add the hops after boiling and wait the temperature to drop to 70°C and the whirlpool? I would really apreciate your answer. By the way awesome video.
Lovely video, thanks David - I'm trying to write my own recipe, but the EBC is still too high. Anyway, what's the best way to add the dry hops and minimise any oxidation? and, would cold crashing remove the haze from the beer, which is one of the features of a NEIPA?
Thank you :) I always add my dry hops carefully in containers when FG is within 5 points. This is probably not a style to cold crash as you want to keep all the haze in :)
David, I really appreciate your videos. I’m a little late to this one, but would you do a reiterated mash on this one due to the large grain bill or is it still in the range to achieve acceptable efficiency with the Grainfather? Thanks!
I do particularly like the format you use now for these videos. :-) On the hop tea front, did I understand correctly that all hopping could be done by this method, start to finish?
Hello David, thanks for the video! I have found the recipe in Grainfather app. However, when I copy it to my recipes, the IBU is suddenly different - more than double the value of of the original. I wonder whether the formula has changed in the app since you made your recipe. When I tried to recreate the recipe myself, the IBU is very high also. Each of the 10 minute additions adds around 20 IBU, which is too much, I think. Any idea why?
Hmm that is odd. I would suggest using the IBU levels shown in my recipe in the videos description. Could be a bug but not one I have noticed. Remember to add in your hops AA%, it will be different to mine usually.
Thank you for very informative brewing suggestions! I love this format and will test this recepy later on! If I go for the hop tea meth. what do I miss in caracter or otherwise?
Hi david great video. Im interested in making a patch of neipa, i dont have all the fancy equipment so i have to tune a extract with fleaked oats and wheat and hop tea. Any advice on that, i dont have a clear idea what the end result would be. Thanks
Thanks David, great video as always. I brewed something similar but found the end result to be very very sweet (almost sickly sweet) and was wondering if you had any thoughts on where I may have gone wrong? In my version I used 5.5kg (76%) of Pale Malt, 0.5kg (7%) of flaked wheat, 0.5kg (7%) of munich, 0.5kg (7%) of rolled oats and 0.2kg (3%) of crystal. I used no boil additions and went for a large hop stand at 80 degrees. It achieved an OG of 1.078 and a FG of 1.023 fermented using SafAle English Ale S-04. Any insight would be greatly appreciated.
Great video! 1) What is your target mash pH for the NEIPA? I use the Brun Water spreadsheet. 2) Can you use plain oats used for oatmeal? Sincere thanks and appreciation for this excellent information.
Thank you. 1) I shoot for 5.2 - 5.4 for this style. Tastes will vary. 2) Sure you can, I often use those. Just make sure they are natural with no added crap :)
I just finished off the 5 gallon batch (with the help of many friends!), and this brew was one of everyone's favorites. I added 250g of lactose, which gave the beer a great mouthfeel. Sincere thanks! I will be brewing your Irish Stout soon!
Great video format David, would love to see a DIPA version some time. I brewed a NEIPA last night using this as a guide however despite having liberty bell yeast i grabbed a packet of m44 from the fridge out of habit and pitched that. I also didnt have any “flaked oats” from a HBS, so i picked up some whole rolled oats from the supermarket and used it as 7% of grist without any sparge issues. What are your thoughts on this? Is there any difference between the two as they look the same when comparing to online photos
Hei, Thank you again for a great video. My question is regarding the dry hopping. In your GF recipe it states dry hops 5 days. Does this mean after 5 days, or 5 days to go on fermentation? Also in the video description it states to raise the fermentation temp after 7 days, but on the GF recipe after 10 days. How will the difference in days affect the end result? Thank you. Jason
Hi Jason, days of dry hopping are in total. Most will add them on a day that matches to when they will transfer the beer to bottles or kegs. Yeast wise 7-10 days is fine before raising the temps. This is to ensure full attenuation and protect against DMS.
![How to Brew the BEST New England IPA [Ultimate Hazy IPA Tips & Recipe]](http://i.ytimg.com/vi/XLQ8bkzLU00/mqdefault.jpg)
David - As Grainfather owners we can’t thank you enough for your videos. We’re still newbies with just over a dozen brews under our belts. We always watch your video(s) the day before a brew and sometimes the day of. Your calm demeanor and thorough explanations are why we still brew or at least why it’s still fun for us. We have no doubt avoided issues and other pitfalls that would make brewing seem daunting instead of the great fun experience that it is. We thank you for sharing with us, teaching us and mentoring us. We are brewers for life. Thanks, god bless and cheers from MO.
Many thanks for your very positive feedback, much appreciated :) More coming each week :)
David - awesome video, as a curious beginner the level of detail and your patient explaantion is greatly appreciated.
Many thanks Brendan, much appreciated feedback :)
Hello sir, just brewed a batch following your recipe and Damn! that's a good beer! Thanks a mil! Cheers!
Cheers Jimmy, a lot of testing goes into refining my recipes.
Thanks David. I have been an IPA drinker for more than 30 years but have been disappointed in the commercial NEIPAs I've tried so it may just be a style that doesn't suite my taste. I do plan to brew one this summer and will adjust my recipe to follow closer to your style.
Hi Tim, it is not a style for everyone but like you say there are many poor commercial examples out there. Same with many other styles sadly.
10:00 I've recently went down the rabbit hole of water chemistry and I must admit I really appreciate the time and effort. I think water chemistry is really important if you want to go from a good beer to a great beer. Thank you David!
Great, thank you. Yes, it certainly is worth the time.
Yes it’s very difficult to get the water profile on people’s recipes.
Nice to see water additions. It’s so difficult to find water profiles on recipes such as in brewfather etc. Could you help. I’m making a Timothy Taylor clone. I was going to add 200g sulphate to 100g chloride as a final profile.
I suggest going with the Burton Ale water profile. Google it and you will get the numbers easily :)
What a great way to start into brewing. 3rd receipt of yours and I learned so much. Thank you David
As per your comments, I‘d ferment with the Conical & Glyco cooler as below, using the Wyeast 1318, London Ale III with a starter:
10 days 16 deg (jump to next step once stable)
7 days ramp from 16-22 deg (with that, the diacetyl rest should be done as well)
3 days Cold Freeze
Does that sound reasonable?
Great, sounds good, enjoy 🍻🍻🍻
David thanks again for on spec info on this style, as usual your vids are great to watch, the way u say "brew with confidence", really boosts ones confidence...........I really like this line in particular.........cheers and thanks.
Great to hear, that you :)
That was one of the most informative and useful brewing videos I've seen. Very helpful and I can't wait to test out this recipe and apply these tips. Thanks for the great video. You've got one more subscriber here. Cheers!
Great to hear, thank you. I have plenty more style guides like this already on the channel, more coming and much more different content. Enjoy :)
Hi David!
Loved the video👍 The attention to detail shares the goalden nuggets without being too overwhelming.
I enjoy the product reviews you have done, its like Consummer Reports magazine meets National Public Radio. I am looking to graduate from DME to all grain brewing soon.
I am a home-brewer with a few brews a year under my belt. COVID-19 helped me discover your channel and has given me the confidence to ramp up my brewing and upgrade my gear for a better experience.
Living in CT USA, I drink tons of delicious NE IPA. This video has helped me understand the style composition and its composition.
Keep up the fantastic work, cheers!🇵🇷🍻
Rudy C.
Many thanks Rudy ,all great to hear :) New videos coming every Sunday :)
Hello David, greetings from Australia. You have inspired me hugely to get into homebrewing. I started my first brew on Friday. It's Vienna Lager from your recipe list. Brewday went fine (little hiccup with mash ph as I might have added more lactic acid..ended up at 5.18 after adding calcium carbonate) and pressure fermentation is going well as well. My next recipe will be the NEIPA. Thanks heaps mate.
Great to hear Naresh :) Welcome to the best hobby :)
Thanks for another great video. These have been a great help for me as a new home brewer.
Glad you enjoyed it :) Many thanks for your feedback :)
Amazing video, really appreciate the detail afforded by the extra length
Thanks Daniel. The details are important as I see it :)
Bought a Grainfather after having watched most (if not all) of your videos. Your NEIPA was my 3rd brew and the outcome was very, very good indeed. My plan was to brew an English IPA as my 5th brew, but will skip that and do a 25l batch of your NEIPA. Might add a bit of rice hulls to avoid a stuck mash. Please continue with your good work.
Great to hear Erik :) I havent shared an English IPA recipe as yet but I have featured other British styles.
Thank you David. Your videos are great. They are all easily understandable and very helpful. I really appreciate the time and effort you put into this to bring more people to brew their own beer. Thank you!
Much appreciated feedback, thank you :)
Hi David, love the format off all your recipe videos. I have a basic knowledge of homebrewing in comparison to the knowledge needed to perfect the perfect beer, if such a thing exist? But watching your videos gives me the confidence to experiment instead of just following a recipe. Keep up the great work David. Thanks 👍
Great to hear Carl. Following recipes from others can work but I feel that unless the source can explain them then you have to wonder if they just guessed it. The perfect beer does exist but only for the individual. Hence the need to experiment for your own taste.
Thanks for this awesome looking recipe. I've been enjoying NEIPA at my local craft brewery for a while now and I want to try to brew my own. I have written two beer recipes previously but not for NEIPA. This video helped quite a bit and I think this may be my next brew.......Take care, Bluefin.
Great to hear :)
Love the video format David. I've added this one to my list after I do your London Porter recipe.
Thanks Peter. Yes that Porter, I need to brew that again myself :)
Many thanks David. Terrific content. Yours is my go to channel for inspiration!
Great to hear Mark :)
Very informative and sheds a lot of light on a beer style I have recently just fallen in love with! Great job, you may have made a homebrewer out of me yet! Cheers!
Great to hear :)
Great video - concise explanations look forward to more
Many thanks Jim. I have lots more of these on my channel :)
Brilliant, thanks for taking the time to make these beautifully detailed videos.
Many thanks Clive , much appreciated :)
Another great video....you do a spectacular job on all your videos...keep them coming.
Many thanks, much appreciated :)
David, thank you so much for this video!! The in depth style explanation really made me understand how to build a recipe myself. I started with your recipe but my local store didn't have any citra in stock so I used some extra centennial instead. The amount of hop pellets completely clogged my pump though, so it ended up being a long brew day. But thanks to your troubleshooting video I could fix it. Thank you so much for all your help and looking forward to your new videos!!
Great to hear, thank you. I believe the way forward for brewers is to understand how to write their own recipes to style. I have covered quite a few already but much more is coming!
Another great video David. I would love to see your beers in a video being either transferred into a keg or bottled and tasted with temperatures for maturation or carbonation, and any other tips and tricks in between like clarification techniques, vessels used etc with a tasting session. Sort of grain to glass video but nothing left out.
Thanks Richard. I have covered all of this in previous videos but in a seperate form. The issues behind adding it all into one video are that firstly it makes for very long videos, which the vast majority do not like and also it means that there is too much information in one sitting. On top of this it takes up huge amounts of hard drive space on my computer!
Thanks for another great video David, I brewed a similar recipe about 2 months ago, but i did'nt like the result too much. Due to your explanation of the style and recipe I decided to give it another try. Keep up the good work, Skål :)
Thanks Benny, glad you enjoyed it :) The ratios of these recipes are pretty vital to find your own sweet spot.
I'm narrowing in on my perfected NEIPA. I use 2row brewers malt as a base, adding light (under 8L) Munich and some CaraBlonde (8L) to achieve body and roundness while keeping the color bright. Flaked grains are Oats, Wheat, and Barley.
I use 1 pound of hops; 8oz at ~150°F hopstand and 8oz at High Krausen. The Hopstand is mainly YCH "American Noble" Mosaic (incredible for that purpose) and some Galaxy. High Krausen is 3/4 regular Mosaic and 1/4 galaxy.
Yeast has been Kveik because I accidentally got my dad hooked on the stuff. The fruitier the better; currently fermenting one with a home blend of Farmhouse Hornindal and a couple Voss isolates that I'm trying. Pitched at about 95°F and already picking up good speed 7 hours later.
Fermenting in an Anvil Bucket Fermenter with extra insulation in an attempt to avoid having to heat it externally. Last batch finished in 6.5 days and carbed 12hrs later, so I'm shooting for that again!
Thanks for sharing Ben. As I see it finding your own perfect NEIPA is a great way to go :) I do it style by style. NEIPA is one style where I have various versions though :)
Wicked video! Keep em coming!! We should have you on our show one of these days!
Cheers, thank you 🍻🍻🍻
Another great video David. I really enjoyed the format and content, very helpful!
Great to hear Joel, many thanks for your feedback :)
Hi David ,another great video. I have just received my Grainfather . Looking forward to trying out some of these recipes now. Still fairly new at it but here's hoping .
Great, congratulations. Hope you enjoy the recipes :)
Just wanted to let you know I made your recipe and will be bottling this weekend! (currently on 1016). It is coming out great so far and can't wait for it to be ready!! Your don't happen to have a nice german weissbier recipe as well? Super thanks. Ps. I know this is the wrong video for this, BUT ignore the haters and PLEASE keep making these great videos!!!!
Barend Janse van Rensburg Great to hear :) Yes I have one here:- Mandarina Bavarian Hefeweisen Brew with the Grainfather th-cam.com/video/cBCzmTj5Ipw/w-d-xo.html
I made this video some time ago :) Dont worry, plenty more coming, including recipe writing guides for many more styles.
@@DavidHeathHomebrew thanks. I had a look at the video, yes that is perfect! I will be making that next pay day 😉.
Great, I brew this quite often :)
Hi David, your videos are great. I would love to see a basic double IPA recipe, there are so many out there I don't know where to start. Keep up your great work
Hi Mel, I already have plans for this style :) thanks for you kind comments, much appreciated :)
Just got this on keg, turned out excellent
Great to hear :)
Thanks for adding some clarity to this style of beer. As usual some great tips as well
Glad you found it useful shane :)
Great video! I followed your advice on the malts. For the hops, I chose my personal favorite combination. Simcoe, Cascade and Saaz. They are also better affordable, since I'm from the Netherlands.
Great to hear Rob :)
Nice one again David. I always love and appreciate your videos. I’ll be giving this recipe a go for sure. Thank you
Great to hear :) More coming soon!
Yes...I have decorated everything within 8 feet of the Grainfather. Still working on that
.
Excellent! Thank you David
Glad you enjoyed it David :)
Most informative, presented exceptionally well.
Thank you Barry :)
Excellent Video. I have made one NEIPA so far and will be using this video as a reference for my next one. My grain bill matched up pretty well with yours, with the exception that I didn't use Munich, but i might next time. I used US-05 but will try US-04 next time. Since I live in New England I figure I should make a proper, consistent NEIPA. My Daughter just came back from a snowboarding trip in Vermont and she's informed me that she has a delivery of Heady Topper for me. :-)
Thank you Mike. Using S-04 will be more to style for sure but only you can decide what you prefer. Thats the bottom line really here, same with the munich malt. By going the route you have its a dry version compared to the regular version. Plenty to experiment with, all good fun :)
Thanks! Great video! Took a lot of notes :)
Never made a NEIPA yet, so this will be the first!
Great to hear, it is an interesting style for sure :) There is also a great no boil version :- th-cam.com/video/H55TrQWUcs4/w-d-xo.html
Thank you for another great informative video!!!
Thank you Felix :)
Your final product looks fantastic, so I'm going to try your recipe this weekend. Although my spreadsheet gives me slightly different numbers; not as high of OG, but I'm not using metric and my brewhouse efficiency isn't as high. Also, I will be using slightly different hops: Mosaic and Citra will be the same, but I will be using El Dorado, Rakau and Idaho 7 (in equivalent total) in the place of Centennial and Amarillo. 2000 ml starter of Wyeast London Ale 1318 will be my yeast selection.
Hi Jan, yes there will be some changes with different calcs. Sounds like a nice hop variety there planned. Enjoy:)
David- yeast wise, the Lallemand Verdant yeast is amazing for NEIPA. I advise to try it, mine turned out amazing
Thanks :) I have one finishing fermentation with it now:)
@@DavidHeathHomebrew How did it go?
Amazing :) Check out my Verdant videos :)
Best video style yet- and I’ve seen them all. I would find it helpful if you discussed yeast a bit more. Ie how many sachets and how you pitched ie dry or rehydrated. Keep it up David 🍻
Thank you. In regards to S-04 there is no need to rehydrate. For 21L I would use 1 sachet. I put fermentation instructions in the recipe :)
A very nice video, David. I actually sat here with my brewer's app and wrote a recipe along with your instructions as I haven't really brewed this particular style before. You know me, though. It ended up reasonably different to your recipe :D
Thank you. Sure, thats pretty much what this video is about, make it your own :)
Excellent and very helpful video as usual David, this brew [23 litre version] will be my next and 10th brew on the GF, i've also just ordered 3 x large tea infusers from eBay, another good addition to the brew kit...thanks for sharing...
Great to hear Gary :) Sounds like you are making all the right moves :)
@@DavidHeathHomebrew Trying to bud, just that there is so much to learn, getting there slowly but surely, and enjoying every minute of it...cheers
That's the great thing about this hobby, always more to learn no matter how much experience you have :)
Great video - Very useful - I'm on my 7th NEIPA, with varying results.. It's well worth using a Conan yeast. I'm really loving Imperial Juice. I was using US 05 before that, as I wanted the yeast to stay out of the way... Once I nailed the grain bill, I'm getting consistent haze and softness, so I'm now looking at yeast/hop balance as I think the yeast is as important as the hops in this style to achieve the right balance... London Ale III is another one I'm keen to try.
You have to raise the temp towards the end of fermentation though to get Imperial Juice to attenuate fully... Really enhances the stone fruit character as it lends a fruity set of esters of it's own.
I tend to use Golden Promise, Maris Otter and Oats (with husks) Wheat Malt... High on Chlorides. Low on sulphates... I also check gravity and add Dextrose as necessary if I want it to be a DIPA. I like my NEIPA reasonably dry. Not sweet.
I just whirlpool for 30 mins @ 80. With 150 grams of hops... Seems like a lot. But it works well. I'm sure I'll be shot down in flames with the amounts of hops I use... But meh. I like hops. A hop tea is something I'm definitely going to try.
Biotransformation dry hop at high Krausen. Another 150 grams or so.
Then dry hop on fermentation complete with around another 150 or so - It's also worth cold-crashing after your dry hop for a day or so - Really helps with transfer - It really doesn't drop clear in my experience, with 1.6 kilos of wheat malt and oats. Plus the biotransformation step keeps a lot of the hop haze present.
I usually have around or over 400 grams of hops in total. You do have to let it condition for slightly longer I think (Around 2 weeks in the Keg), but I'm not sure it's true that more than 200g of hops really adds too much hop burn. It depends how hop forward you want it to end up. And I want it very hop forward..
I tend towards Citra, Mosaic, Amarillo and Galaxy - Azacca is also one I'm about to look into - Thinking of losing Citra altogether as I'm finding it rather catty tasting lately -
Look up "Purest Green" on the Grainfather recipe app as well as my other recipes before this one to see what I get up to in my Neipa adventures (It's the only style I'm interested in brewing really for now)
Great, thanks for the info. I have tried the conan yeast and yes its good stuff. Sadly not everyone can buy it though.
Nice recepies. I think I'll use your #2 as basis for my own variation. Thanks for sharing.
Great, thank you :)
Excellent as always thank you David 👍
Thank you Marty :)
Great video David
Thank you Cris :)
Great compendium! Thank you for sharing!
Great to hear, thank you :)
Really enjoy your videos. Would it be possible to show the final product all carbed up in future videos?
🍻🍻🍻Much appreciated 🍻🍻🍻
Thank you 😊
Glad you found it useful :)
Thanks for the recipe and guide my copy came out really nice very happy with it. The colour isn't quite right it's more brown than a neipe but might be down to oxygen getting to it though when I bottled it
Great to hear. Yes this could be oxidisation or simply proteins. As long as it tastes good :)
An excellent video David many thanks !
Glad you enjoyed it :) More soon!
David, is the recipe in this video description in Brewfather at all?
This video and recipe was made before I started using Brewfather full time, so no. You can certainly add it yourself though by using the full recipe shared in the videos description. This can be found underneath the video on a computers webpage. You are likely to see some changes in statistics, as this was calculated using something else that I stopped using due to inaccuracies. The recipe itself though is very good, so worry not :)
@@DavidHeathHomebrew yeah I did wonder - I created my own NEIPA recipe a while back but it ends being a really expensive brew (although the end beer is really excellent!) so I was looking for a cheaper NEIPA recipe to do next week and have never gone wrong with your recipes! The only thing with the recipe in the description is that there is no info about malts used (EBC/Yield etc) so I guess whatever I come up with from my maltster could have some differences to when you've brewed this. I'll likely swap out the yeast for something like Verdant IPA or a Kveik
Great to hear Neil. Aim the malts with the percentages supplied and match the estimated gravity to your own ingredients and will be on the right track. I just released a video on how to do this and more here:- th-cam.com/video/Vv-bU757E7w/w-d-xo.html
Great information but why don't you show the finished beer at the end?
Thank you. I make the videos after the brew. To show the beer at the end means I need to wait weeks for fermentation and carbonation. I did used to make tasting videos but they were not that popular and took a lot of time to organise and make.
I'm very curious about the results as well. I have no doubt it is a great finished product, however, whatching the final product would be satisfying as f uc k. Whatching your reaction, tasting it and maybe reaction from some friends of yours it would increase your rating a lot. It is what I have seen in other channels and I respect the professionalism you put into the videos but, I would like to see more human interaction, socialization... Thanks so much for your videos I learn a lot from them (you may want people also to enjoy them) cheers from Mexico.
Thanks for your thoughts. I would rather focus on what people do not know rather than what they do know. Surely everyone knows what a NEIPA looks like?
@@DavidHeathHomebrew I was just trying to help with rating stuff and user experience (business intelligence analyst talking) besides I'm no the first one to tell you this. It's a matter of personalities I think. Thanks for the videos, big fan.
Axel Lara Thanks, yes I understand. The other thing is that then I need to wait 3 weeks longer on a video just to show a photo. I dont know.
Great video. Am also planning my first NEIPA once my next shipment of materials arrives. Don't suppose by chance you can post a Brewfather or beerxml link (only cos I am being too lazy to transfer manually - but equally if you don't have it available for an easy export then no problem!!!)
Thank you. I do have this in Brewfather but matched to local ingredients. You will need to change it to your hops, malt and perhaps yeast.
share.brewfather.app/V45GWdLjf6RU4p
Thanks David - much appreciated. Really appreciate everything you are doing on this channel - thank you!
Really nice video Dave. TY very much for giving us the opportunity to enjoy and learn in each video you make.
I really like the combination of bitterness and sweet aftertaste. I will use munich to prove it. But I think also, and ask you: could it be interesting to use lactose like in your old Neipa video to increase sweetness? if so, when to add it and quantity? TY
Thanks Fernando. Yes I like the sweetness but I think its better to add it via grain/mash steps and yeast statistics than with lactose for many styles. I believe most breweries are moving away from it now but you can follow the guidelines in that video if you want to use it :) Lactose is usually added at around 500g for 25L and added late in the boil.
David Heath ok I like the challenge and agree with you :)
Regardless of the lactose, how would you modify this recipe specifically to achieve the desired sweetness effect? perhaps adding more munich malt? TY again
The easy way is to use a yeast that has a lower attenuation rate. Also mashing high will create a wort that yeast will not be able to fully ferment. 69/70 deg c is ideal.
David Heath that sounds very logical.
I will try and experiment with different values. TY again master! ;)
Hi David, Great video as always. I'm going to brew your recipe in a few weeks. I wondered if you had the specifics for water additions to make to get the recommended chloride and sulfate levels in the brew water. I'm starting with fairly low levels of both in my water supply.
Best to use Brun water to make those calcs for what you need.
Hey David! Thanks alot for another inspiring video! As a newbi your videos are very helpful. I just wondered if you could send me the link to the tea strainer you use for the dry hopping? Thanks again!
Hi :) Great to hear :) I bought mine on ebay, so thats long gone but you should find something if you search for «large tea strainer»
I love the recipe style videos, it is very well done. How can I bring down the the bitterness to around 30? My friend don't like a bitter beer, so I am making a lot of light lagers. I am going to give this a try and want the best chance for them the like it. Then I can make more interesting beer style
Hi, great to hear :) You can alter the bitterness using a recipe calculator. Bitterness is measured in IBU. Though it also balances alcohol. This beer is not a bitter one at all. You should look at this ratio rather than just IBU. Here is more info:- beersmith.com/blog/2009/09/26/balancing-your-beer-with-the-bitterness-ratio/
Thanks ... great information
Thanks Scott :)
Hi David, thanks for the great video! What is your whirlpool temperature in this recipe? Thanks again!
Hi Matti, 80 Deg C 🍻🍻🍻
Hello David, once again, great video and explanations. I would like to follow your recipe but i’m not finding it in Grainfather’s app...as the matter of facts, i find many copies of your recipe, but none that is you the author. Could you help me with this?
Thank you!
You will find the full recipe in this videos description.
@@DavidHeathHomebrew thanks! I had seen it, but since you said that there was in Grainfather’s app, i was checking out. But this is fine, thank you ver much.
By the way, you talk in the video about the guidelines for water chemistry, but you don’t have it on the recipe. I was wonder why (you don’t have to share it of course).
Thanks Pedro. I think at the time I did this the water side was not in the GF app.
@@DavidHeathHomebrew by the way, i bet someone had already asked about it, but you have so many comments ( :P ).....what pressure would you recommend for fermentation under pressure with Fermzilla? And how much time do you think i should give to be fine?
No problem. I suggest 10-12 PSI pressure. I do not fine NEIPA, it is a cloudy style :)
Hi David!
I made several beers ( Wit/ HW Mandarina/Tripel/BH Pilsner ) following your receipts with great success using ...a 20 L BM Plus 🤭
Now its time for NEIPA!
Be so kind and explain me as a teacher to a scholar what that means 10 min hop stand.
Thank you Profesor!
Bogdan
Great :)
Hey David. Love the vid. You mention removing dry hop after 3 days. Could you do this via the outlet valve on the bottom of the grainfather fermenter?
Hmm no not really. If you use hop socks then some use string to help with this. I use SS containers and fish them out with a couple of brewing paddles that are clean and sanitary.
Hi David. I cannot thank you enough for how helpful your videos are!
I have a question - at 11:02 you say "These whirlpool hops can be added as a hop tea"
Does this mean add the hop tea from these hops after the wort is chilled, or skip whirlpool hops and add them as hop tea before bottling?
Many thanks Ivan :) Skip the wp hops and add them as hop tea before bottling :)
@@DavidHeathHomebrew Thank you! Can we reverse it then - add the WP hops and skip dry hopping and add these hops as hop tea before bottling?
You can. There is much debate about which of these two addition types a hop tea replaces.
@@DavidHeathHomebrew Maybe I will try the hop tea instead of dry hopping and come back with results :). Thank you again for the help.
Great, please do let me know your thoughts :)
Hi David, I am planing to brew this recipe @ the weekend. The big question is ,, can I use Kevik yeast on NEIPA? I have done some digging around and came up 50-50, some are happy some are not by using Kevik . I wold really like to hear your suggestion. Thanks David, and keep on doing what your doing....
Thanks Tony. I regularly use Voss kveik for NEIPA. Great results but it is a matter of taste. Only your taste buds can decide for you. I would suggest using a high temperature and pressure if you can. The key ingredient is a triple serving of yeast nutrient.
@@DavidHeathHomebrew thank David for replying to me, I will be using fermzilla pressure fermentation and going to try the WHC IRISH LIQUID YEAST BJORN KVEIK YEAST, dry hopping after 3 day's of fementation, (I hope the fermentation will be over) cold crash for another 2 days then keg it..
Anytime Tony. Great, I hope you enjoy the results :)
Thanks David, very interesting! Do you not recommend hop stand additions at a lower temperature range (around 75C) - a lot of recipes I've seen recommend this.
Its not that I don't recommend it, I just feel it's better to use a hop tea for an easier and better result. It will also require a cooling spiral rather than the CFC that you get with a GF. I guess many new brewers will not have a spiral at hand.
@@DavidHeathHomebrew I routinely use my CFC to cool to 170°, add hops and then hold for 15-30 min Hop stand. Sometimes I'll run the element to hold temp, other times let the temp free fall. It works quite well. Love the vids btw!
Great video as always . To Mel chandra the homebrew company do a fantastic American double ipa kit the best ipa I have ever had here is the link HBC American Double IPA Maskit (23lt) 6.2%
HBC American Double IPA Maskit (23lt) 6.2%
This homebrew all grain beer has a rich copper colour, is full bodied with a smooth hop character. We have combined three of our favourite American citrus hops to give you this unbelievable well balanced double IPA. Zeus hops give this American Pale Ale its citrus aroma and hoppy finish. An excellent home brew IPA beer which will have you coming back for more. Alcohol 6.2% makes 40 pints. Grain: Maris Otter, Crystal Malt Hops: Nugget, Zeus,...
Thank you Jason :)
Hi, David. A colleague of mine brewed this, and it was delicious. I’m going to make it myself but twice the size. To prevent “hop burn” with a lot of dry hops, do you recommend using two 30 L fermenters instead of a single 60L?
Hi Rune, great to hear. I would not worry about hop burn at these levels, just be sure to limit the contact time to max 7 days. I usually work with 3-5 days though.
Top class video David. Very informative and your insight very gratefully received. Thank you.
What would your recommendation be for a NEIPA style which would be ready to drink within 3 weeks please?
Thank you, much appreciated:) I usually drink it very early and love it fresh like this. Many others do also but not all. See what you think is the best advice :)
Hi David, love your vids so thanks for sharing! I’ve got myself a shinny new Grainfather Conical Fermenter, and want to brew a NEIPA soon. I’m a little confused/concerned about dry hoping, and was hoping you could advise. You mention that dry hops shouldn’t stay in the batch for longer than 7 days. For the risk of sounding silly, what’s the best method of removal without oxygenating? Would you dump (along with the yeast) through the bottom valve, or use a bag/tea strainer and “fish” it out from the batch? Also, I’m reading that fermentation time should be drastically reduced in a proper temperature controlled fermenter. How long was this batch in your fermenter?
Hey Dean, congrats on the conical fermenter. Some people fish them out. Just be sure that what you use is clean and sanitary. What I usually do is add dry hops near the end of fermentation. That way the end result is good but there is no need to fish them out because you transfer to kegs or bottles before you reach the time you would need to do this :) Also this removes much of the oxidisation risk.
Another great video once again. I bought some of those tea bags XL sized... since it comes with a short chain ¿what do you recommend to attach to it so I can drop it to the bottom of my fermentor? So then on 3rd day Id just open my speidel and bring out the hop tea bag carefully without introducing any hands inside!
Thank you. Ive removed the chains from mine, I had one get stuck. I find it best to add the dry hops when you are close to the end of fermentation. Then you can transfer the beer as finished without needing to remove the hops except for the cleaning of your fermenter.
David Heath Homebrew Thanks for the answer! ¿Do you recommend immediately carbonate after transfer to keg when finished fermentation/day 3 of dryhop (without cold crash)?
Hi David - Great Video thanks. I'm trying to plug your recipe into Beersmith. I'm new to whirlpooling. What temperature and steep time should i be looking at to hit the IBU?
Thank you :) A popular choice would be 80C but you will need to balance the recipe to you own hops AA% to obtain the right results for your ingredients.
I would be greatful for a help. Where can I find (read or watch the video) where are explained the effects and purpose of each malt as is described in this video 3:15 to 5:20. Thanks everyone!
I generally explain the malt effects at various places in these style/recipe writing videos :)
@@DavidHeathHomebrew thanks. I am beginner,and still learning,reading etc. So I want to learn when to use which malt and why. Just as you described.
Great :) You came to the right place then :) I am gradually covering popular beer styles.
Excellent video David. I'll be giving this a go very soon and plan to develop the recipe over the coming months.
My local home brew shop tends to struggle to get hold of hops like Mosaic and Amarillo. Have asked in advance to see if he can source these.
If I need to go elsewhere, where do you recommend?
Thanks
Thank you Will, much appreciated :) You could sub Mosiac for Simcoe and Cascade instead of Amarillo. It wont be the same of course but still very enjoyable.
Any internet shops like Brewuk.co.uk or themaltmiller.co.uk
Thanks. I have since checked Brewuk and they stock the lot! :D
@@willgriffiths3881 Great, that makes life easier for sure :)
Thank you, Great video David. Is there a way to convert this recipe to a 10-12 litre BIAB? Just really wondering about grain quanities and mash/boil times.
Thanks, i have subscribed and will be viewing more of your videos/ recipes.
Cheers
Rich
Thanks Rich. Yes :) If you make a free Brewfather account and then use my brewfather link in the videos desciption then you can resize this easily. There is a great guide to using Brewfather for different equipment and volumes on the BF website.
@@DavidHeathHomebrew thank you. I'll check it out.
Great :)
Hi David. Thanks for another great video. A quick question. Since I ferment in a Grainfather Fermenter, can I skip the tea infusers and just dump the hops from the yeast valve at the bottom of the fermenter instead? I will of course use the pressure kit when dumping to avoid adding oxygen to the fermenter.
Hi, thank you. I would not recommend it. I use the GF conical myself and it can get stuck/clogged in this way.
OK, see you point. Just ordered 3 XXL stainless steel tea infusers from ebay :)
Thanks again, David!
Hi David, great informative video.
I was wondering if you had any experience with trident & sultan? Was thinking it might work in your neipa?
Hi Mark, glad you found this useful. Sadly this is not something I have tried. Can you provide a link to information?
Thanks David, so I was able to purchase 300g of each here in Australia. I think they seems to have the right characteristics for a NEIPA but not 100% sure whether I can use them together or maybe with another hop as well.
Thanks again mate! 🍻
www.hopsteiner.com/trident/
www.hopsteiner.com/blog/one-of-hopsteiners-most-popular-experimental-hops-gets-a-name-sultana-is-here/
Thanks!
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Hello Master! and thanks again for such detailed video.
Not sure if you discussed this topic already in any other of your mind-blowing videos, but this is something I've discussed with friends for long time.
What's your opinion regarding hoppy beers, such as this one, where you put a lot of time, money (here in Chile hops are not cheap as they are not locally produced) and effort in adding tons of hops in different stages, when it comes to bottling. I mean, everytime I bottle my productions I cannot avoid losing lots of aroma and even flavor after the natural 1 or 2 weeks period. Do you have any suggestions other than just use a Keg to store (I know this way the end product is way better)?
Hi :) Really the best way by far is to ferment under pressure and then serve the beer from the same vessel. So essentially a unitank. No real losses of aroma and the beer will keep for longer as long as you can dump the trub.
Great video David! I look forward to brewing your suggested recipe this week. Would a OL-061 Voss work with it?
Hi Conhuir, Thank you :) Yes that will work nicely :)
Hello David and thank you for this video! Would you consider using only pilsen, oats and wheats in a NEIPA recipe? Or will it gives a beer with a lack of body?
I would certainly try this as a small trial batch first. Body will be no problem at all.
If I was to ferment this under pressure, what would the dry hop schedule look like? I guess I could imagine a quicker fermentation, and as such, I can imagine the point that I drop the hops in would change. Also, I'd rather only open it once to drop them in to avoid any oxidation. Some advice in this area would be great. Thanks!
Hi :) Yes, pressure will shorten the ferment. I would suggest keeping a watchful eye on how the fermentation is progressing. Aim to dry hop at 5-10 pts of gravity away from the predicted. This will help protect against oxidation as well as focusing on the dry hops best effect in the end beer. Hope this helps :)
@@DavidHeathHomebrew It does, thanks very much!
Great :)
Thank you again! I m drinking right now this recipe, but i used citra galaxy and mosaic...
S 04 works amazing and this grainbill work so well (for me pale ale malt don t work well for this style and a lot people use...), just changed crystal to carared and changed flaked wheat to wheat malt....Just a question, what s the difference in the final result using flaked wheat in your opinion? Thank you and you are the best! lol
Great to hear. Wheat types offer small differences when used in small amounts in such hoppy recipes.
@@DavidHeathHomebrew thanks!
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Hi, great video. can i make a NEIPA in a mash tun, with a manifold filter, without cloging it during filtering ? thanks !
Thank you. I can not say for sure but it should be ok.
Great video David, really detailed and informative, thanks. I have struggled with hop burn issues in my last 2 batches of NE, and I've come to the conclusion that it may be due to me adding the dry hop at 24 hrs (during bio transformation) and leaving them there for 6 more days, when I keg the beer. I'm considering skipping bio transformation and dry hopping 3 days before kegging, like you suggest, but up until this point I was worried about O2 entering the carboy. What would you recommend?
Thank you. Yes, I would suggest adding dry hops late in fermentation. I wait until there is 5-10 gravity points remaining to FG. Add them without splashing within a container or hop sock. The longest I would give contact is 5 days but 3 days is plenty.
@@DavidHeathHomebrew, I am doing this recipe a second time right now. Would you do two dry hop charges or just one at the tail end of fermentation? As far as I remember the Brülosophy guys couldn’t tell two batches apart where one had two and the other one had only one. I am just curious to know your experiences. BR Thomas
Im making this right now😁
Great :) Enjoy :)
This is going to be awesome it smells very fruity. Thanks for the videos.
Awesome :)
Turned out amazing. Thank you
Many thanks for the feedback :) Much appreciated :)
Hello great video at what temperature do whirlpool? For the best use of essential oils contained in hops.
I whirlpool usually straight after zero minutes. If I want a wider spectrum of flavour then I tend to use hop tea instead of cooling down first to 60-70 deg c then adding hops then whirlpooling. Anything you add after fermentation will come through more and cleaner. Hope this helps :)
@@DavidHeathHomebrew so you wait the temperature to drop to 70°C after boiling and then you add the hops and whirlpool or you add the hops after boiling and wait the temperature to drop to 70°C and the whirlpool? I would really apreciate your answer. By the way awesome video.
Cool down to 70, then add hops then whirlpool :)
@@DavidHeathHomebrew Thanks!
Lovely video, thanks David - I'm trying to write my own recipe, but the EBC is still too high. Anyway, what's the best way to add the dry hops and minimise any oxidation? and, would cold crashing remove the haze from the beer, which is one of the features of a NEIPA?
Thank you :) I always add my dry hops carefully in containers when FG is within 5 points. This is probably not a style to cold crash as you want to keep all the haze in :)
David, I really appreciate your videos. I’m a little late to this one, but would you do a reiterated mash on this one due to the large grain bill or is it still in the range to achieve acceptable efficiency with the Grainfather? Thanks!
Thanks Mark. Should be fine in the GF without a reiterated mash. Anything over 7.5kg is where I would consider it.
I do particularly like the format you use now for these videos. :-)
On the hop tea front, did I understand correctly that all hopping could be done by this method, start to finish?
Great to hear Peter. Hop tea replaces just finishing hops/zero minute additions.
@@DavidHeathHomebrew Thanks David - is there any reason tho' why all hopping can't be carried out by hop tea? First wort even?
For some beers sure it can but thats just those with 0 minute additions.
@@DavidHeathHomebrew Ahh. Thank you.
Hello David, thanks for the video!
I have found the recipe in Grainfather app. However, when I copy it to my recipes, the IBU is suddenly different - more than double the value of of the original. I wonder whether the formula has changed in the app since you made your recipe. When I tried to recreate the recipe myself, the IBU is very high also. Each of the 10 minute additions adds around 20 IBU, which is too much, I think. Any idea why?
Hmm that is odd. I would suggest using the IBU levels shown in my recipe in the videos description. Could be a bug but not one I have noticed. Remember to add in your hops AA%, it will be different to mine usually.
Thank you for very informative brewing suggestions! I love this format and will test this recepy later on! If I go for the hop tea meth. what do I miss in caracter or otherwise?
Thanks Mats. With the hop tea route there are no losses. You will gain a wider flavour spectrum and use an easier method :)
David Heath that sounds like a easy decision to me :)
Sure is :)
Hi david great video. Im interested in making a patch of neipa, i dont have all the fancy equipment so i have to tune a extract with fleaked oats and wheat and hop tea. Any advice on that, i dont have a clear idea what the end result would be. Thanks
That will work just fine. Replace the pale ale with extract and use the rest of the grain in your mash. Easy stuff :)
Thanks David, great video as always. I brewed something similar but found the end result to be very very sweet (almost sickly sweet) and was wondering if you had any thoughts on where I may have gone wrong? In my version I used 5.5kg (76%) of Pale Malt, 0.5kg (7%) of flaked wheat, 0.5kg (7%) of munich, 0.5kg (7%) of rolled oats and 0.2kg (3%) of crystal. I used no boil additions and went for a large hop stand at 80 degrees. It achieved an OG of 1.078 and a FG of 1.023 fermented using SafAle English Ale S-04. Any insight would be greatly appreciated.
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Great video! 1) What is your target mash pH for the NEIPA? I use the Brun Water spreadsheet. 2) Can you use plain oats used for oatmeal? Sincere thanks and appreciation for this excellent information.
Thank you. 1) I shoot for 5.2 - 5.4 for this style. Tastes will vary. 2) Sure you can, I often use those. Just make sure they are natural with no added crap :)
@@DavidHeathHomebrew Thank you!
I just finished off the 5 gallon batch (with the help of many friends!), and this brew was one of everyone's favorites. I added 250g of lactose, which gave the beer a great mouthfeel. Sincere thanks! I will be brewing your Irish Stout soon!
Awesome sounds good to me :)
Great video format David, would love to see a DIPA version some time. I brewed a NEIPA last night using this as a guide however despite having liberty bell yeast i grabbed a packet of m44 from the fridge out of habit and pitched that. I also didnt have any “flaked oats” from a HBS, so i picked up some whole rolled oats from the supermarket and used it as 7% of grist without any sparge issues. What are your thoughts on this? Is there any difference between the two as they look the same when comparing to online photos
Thanks Ryan :) Yes DIPA will be covered. No problem in what you used. It will work :) The main thing is to use natural oats.
Hei,
Thank you again for a great video.
My question is regarding the dry hopping. In your GF recipe it states dry hops 5 days. Does this mean after 5 days, or 5 days to go on fermentation?
Also in the video description it states to raise the fermentation temp after 7 days, but on the GF recipe after 10 days. How will the difference in days affect the end result?
Thank you.
Jason
Hi Jason, days of dry hopping are in total. Most will add them on a day that matches to when they will transfer the beer to bottles or kegs. Yeast wise 7-10 days is fine before raising the temps. This is to ensure full attenuation and protect against DMS.