Honey malt is an interesting touch. I like the recipe, pretty similar to what I do, except I go all in on Golden Promise - it's rich and sweet bread is a wonderful backdrop to a hazy, and I do 3:2 malted oats to (all) flaked. It ends up being 70% barley, 20% oats, 10% extra high protein wheat malt. A superficial boil time really preserves the proteinous mash. This makes a very silky, pillowy, full mouthfeel that you get in something like an Other Half beer, more than your typical wester-than-east-coast hazy like a Juicy Bits. To me the mouthfeel is half the importance of the beer, with hops (and water chemistry balancing the two) being equally important.
Great videos! It'd be great to hear you talk about the actual beer from the recipe creation at the end of your videos. Could you add that as follow up videos to these? I'm very curious how these beers come out! Cheers!
Hey brother. Brewed this 14 days ago. It's carbed up and cold. And it's delicious! I didn't add enough hops at whirlpool (I didn't notice it was .33 oz PER gallon. So I steeped the missing hops at 170 degrees for your suggested whilrlpopl time (30 minutes) and put t in as a dry hop on day 4 of fermentation. This beer turned out great.
Really appreciate your research and energy that you put into your videos. It is awesome how you broke down so much info into a digestible size. You saved me so much time. Thank you!!! Do you have a patreon or some other way of supporting your work?
Awesome! I just brewed a similar recipe the day before this video came out, except I was trying to use up hops that I have random amounts of just sitting around. I whirlpooled with Idaho 7, and my first DH charge has centennial and amarillo in it. My second DH charge will be amarillo, azacca, and mandarina bavaria. It may be too many hop flavors playing together but we'll see!
You prolly dont give a shit but if you guys are bored like me atm you can stream pretty much all of the latest movies on InstaFlixxer. I've been binge watching with my girlfriend for the last couple of days =)
I haven't made this style of beer yet. Does the addition of biotransformation hops come out of the fermenter or does it stay with the one for 4 days until the end of the fermentation? Thanks.
Hi there ! thanks so much for all those great informations ! I'll try my first NEIPA this weekend and I already know it will be much better Because of you ! What's the water chemistry software name you are talking about ? I can't find it. Thank you !
Hi! Another recipe for the list... Beer takes so long to finish and you do 1 recipe per week... I cant keep up with the pace ahah. Great video as always. Anyway idk if you saw my last comment on the hefe video but I figured out that my refractometer eventhough it's calibrated because it says 1,000 for Water, all the densities were wrong. I used my old trusted friend densimeter, and the hefe density is 1,020. And I was wondering if it's already finished since I did a 70c (158f) mashing so its supposed to have more unfermentable sugars and more body right? Another example is for my pilsner, it shows 1,021 in refractometer and 1,010 in densimeter... Maybe thats what happens when you order from China
@@MeanBrews didnt know about that. Thanks for the answer. What about the final density for a beer using a mash profile for Higher body (more unfermentable sugars)? The og was around 1,046/1,047 I used wyeast 3068 i think Starter 1L. Should it be around 1,018? 1,015? Your help is highly appreciated by this newbie!
I've seen the "American IPA" video as well. How come the NEIPA comes out hazy and the American IPA more clear?? Can you tell me more about this please.
Really enjoy your video’s. I’m new to brewing and bottle my beer. I haven’t brewed a NEIPA yet. From others who have brewed this they seem to discourage bottling this style due to oxidation issues. Can a NEIPA be successfully bottled if oxidation precautions are taken? Thanks so much.
thats a good question. Personally I would keg but I think you can bottle successfully if you really watch O2 uptake, splashing, etc. fill very high, use o2 scavenging caps, Might even play with some anti-oxidants put in at bottling.
@@MeanBrews For an anti-oxidant I've seen the use of ascorbic acid. When would that be added (bottling bucket)? or would you recommend something else? Thank you for your time.
Defend yourself! JK I’ve also been using a good amount on NaCl in these beers, about 50ppm Na, mostly to keep the Ca from creeping up too high with all the Cl
It was honestly an experiment. I usually target around 30ppm of Na.... After talking to some pro Brewers and hearing that they upped their Na levels, I upped mine to 70ppm... This was a one off batch that I entered into Bluebonnet and won 2nd with a score of 41.
Treehouse local guy here. I remember the first time they made King Julius. I was over another home brewer's house that had the same style beer on tap. After taking two sips of KJ I yelled for him to pour me a quick pint of his. In went pinch of salt, and I was shocked at how much of a difference it made. I had heard rumors of high sodium content but that day changed my water profiles. I don't always use it, but sometimes I go up to 130ish PPM.
According to my experience, there's no difference for hop aromas after a total of 8g/l in dry hop including bio-transformation. That saves you some money without effecting the aroma quality. The beer remains the same after becoming a hop bomb. It doesn't go from a grenade to a nuke.
Can you tell me your expected SRM number for the final beer? I use Brewfather, and I'm coming up with 4.5, driven mostly by the honey malt, and feel as though it might be a little darker yours.
@@MeanBrews Thank you. I have Simpson's GP on hand so went with that in my recipe, and went with Viking extra pale 2-row to try to keep the SRM a little brighter. Can't wait to see how it turns out. Thanks for the research on this.
I assume bottling only since in the keg, you are basically cold crashing? It will be interesting to see how mine looks. I did end up using Omega cosmic punch though.
sure if you're confident your well modified malt will not produce DMS, boil whatever length you desire. I think at least a 15 minute boil would be beneficial.
Honey malt is an interesting touch. I like the recipe, pretty similar to what I do, except I go all in on Golden Promise - it's rich and sweet bread is a wonderful backdrop to a hazy, and I do 3:2 malted oats to (all) flaked. It ends up being 70% barley, 20% oats, 10% extra high protein wheat malt. A superficial boil time really preserves the proteinous mash. This makes a very silky, pillowy, full mouthfeel that you get in something like an Other Half beer, more than your typical wester-than-east-coast hazy like a Juicy Bits. To me the mouthfeel is half the importance of the beer, with hops (and water chemistry balancing the two) being equally important.
Man, I really appreciate your time and effort on these videos. I'm going to come here next time I design a recipe. Great work 👍
thank you!
Great videos! It'd be great to hear you talk about the actual beer from the recipe creation at the end of your videos. Could you add that as follow up videos to these? I'm very curious how these beers come out! Cheers!
One more great content! Nice to see that aroma/flavor hops no matter anymore. I just skipped it in my recipes. TKS!
I like the direction you are going with your content. I like the info you are giving and the way you are doing it. Keep it up. Thumbs up
thank you!
Hey brother. Brewed this 14 days ago. It's carbed up and cold. And it's delicious! I didn't add enough hops at whirlpool (I didn't notice it was .33 oz PER gallon. So I steeped the missing hops at 170 degrees for your suggested whilrlpopl time (30 minutes) and put t in as a dry hop on day 4 of fermentation. This beer turned out great.
Wish I could add a photo of the glass I'm drinking now. It's pretty.
@@jbiggsist Awesome! glad you liked it. its a good base recipe to play with hops as well. Have fun
I knew you were putting this off! Thanks for finally getting to it Matt
Any time!
Really appreciate your research and energy that you put into your videos. It is awesome how you broke down so much info into a digestible size. You saved me so much time. Thank you!!! Do you have a patreon or some other way of supporting your work?
Thank you! It takes a ton of time to do this research and organize it so that its understandable. Yes I do have a Patreon: www.patreon.com/meanbrews
Thanks again for sharing! Brewing this today. Cheers
How did it turn out?
great videos and analysis -well done & very informative
Thanks!
This is great cheers! Surprised people use Crystal in some of theirs, I normally split 50% Golden Promise, 25% Wheat, 25% Oat
notsomuch nowadays but early on yes they were.
Awesome content! I really enjoy watching
Thanks for the visit
Awesome! I just brewed a similar recipe the day before this video came out, except I was trying to use up hops that I have random amounts of just sitting around. I whirlpooled with Idaho 7, and my first DH charge has centennial and amarillo in it. My second DH charge will be amarillo, azacca, and mandarina bavaria. It may be too many hop flavors playing together but we'll see!
You prolly dont give a shit but if you guys are bored like me atm you can stream pretty much all of the latest movies on InstaFlixxer. I've been binge watching with my girlfriend for the last couple of days =)
@Terrance Grady definitely, have been using instaflixxer for since november myself =)
@Terrance Grady Yup, I have been watching on InstaFlixxer for since november myself =)
@Terrance Grady Yup, I have been watching on InstaFlixxer for since november myself :)
@Terrance Grady Definitely, have been watching on instaflixxer for since december myself :)
I’ve done quit a few brews of this style being from MA haha. I use citra and el dorado. Guess I’m the only one lol
Amazing information! Thank you!
Thanks for watching!
Wow. This is next level research. I love the comparisons of recipe changes over time. Great stuff
Thank you!
Good stuff , on Brewfather app you said not vorlauf any specific reason ?
Thanks again
you want the starch in the boil. Anything to help the haze
I haven't made this style of beer yet. Does the addition of biotransformation hops come out of the fermenter or does it stay with the one for 4 days until the end of the fermentation? Thanks.
usually it stays in the fermenter as the yeast will be keeping it in suspension for the most part.
Hi there ! thanks so much for all those great informations ! I'll try my first NEIPA this weekend and I already know it will be much better Because of you ! What's the water chemistry software name you are talking about ? I can't find it. Thank you !
www.brunwater.com/
@@MeanBrews Thank you !
I love the content I hope to get a discount on the merch
Hi! Another recipe for the list... Beer takes so long to finish and you do 1 recipe per week... I cant keep up with the pace ahah. Great video as always.
Anyway idk if you saw my last comment on the hefe video but I figured out that my refractometer eventhough it's calibrated because it says 1,000 for Water, all the densities were wrong. I used my old trusted friend densimeter, and the hefe density is 1,020. And I was wondering if it's already finished since I did a 70c (158f) mashing so its supposed to have more unfermentable sugars and more body right? Another example is for my pilsner, it shows 1,021 in refractometer and 1,010 in densimeter... Maybe thats what happens when you order from China
Refractometers do not work with alcohol present
@@MeanBrews didnt know about that. Thanks for the answer. What about the final density for a beer using a mash profile for Higher body (more unfermentable sugars)? The og was around 1,046/1,047 I used wyeast 3068 i think Starter 1L. Should it be around 1,018? 1,015? Your help is highly appreciated by this newbie!
I've seen the "American IPA" video as well. How come the NEIPA comes out hazy and the American IPA more clear?? Can you tell me more about this please.
Really enjoy your video’s. I’m new to brewing and bottle my beer. I haven’t brewed a NEIPA yet. From others who have brewed this they seem to discourage bottling this style due to oxidation issues. Can a NEIPA be successfully bottled if oxidation precautions are taken? Thanks so much.
thats a good question. Personally I would keg but I think you can bottle successfully if you really watch O2 uptake, splashing, etc. fill very high, use o2 scavenging caps, Might even play with some anti-oxidants put in at bottling.
@@MeanBrews For an anti-oxidant I've seen the use of ascorbic acid. When would that be added (bottling bucket)? or would you recommend something else? Thank you for your time.
@@Bullsbrew551 I was gonna recommend ascorbic acid. would go well with the citrus flavors. Probably add to bottling bucket.
Hi... I'm the guy with the high sodium content in his recipe... Haha
HA! Yes I confirm...
Defend yourself! JK I’ve also been using a good amount on NaCl in these beers, about 50ppm Na, mostly to keep the Ca from creeping up too high with all the Cl
It was honestly an experiment. I usually target around 30ppm of Na.... After talking to some pro Brewers and hearing that they upped their Na levels, I upped mine to 70ppm... This was a one off batch that I entered into Bluebonnet and won 2nd with a score of 41.
Treehouse local guy here. I remember the first time they made King Julius. I was over another home brewer's house that had the same style beer on tap. After taking two sips of KJ I yelled for him to pour me a quick pint of his. In went pinch of salt, and I was shocked at how much of a difference it made. I had heard rumors of high sodium content but that day changed my water profiles. I don't always use it, but sometimes I go up to 130ish PPM.
Get some Treehouse secrets for us!
Please brew it that way and give us a review
Do you have a video explaining how to make the excel sheets for analysis?
I don't plan on sharing how I make the slides for these presentations. I don't think people would be very interested
Your videos are a pretty clear indication that presenting incredibly useful information won't necessarily get you tons of views or likes.
HA! yes but those who do appreciate them are very loyal!
That looks like a solid recipe. Thanks so much. Have you lost weight?
yes I've lost about 35 lbs since February. Thanks for noticing! Shedding that quarantine weight.
@@MeanBrews I have lost some too. It feels very nice to be a couple sizes smaller.
According to my experience, there's no difference for hop aromas after a total of 8g/l in dry hop including bio-transformation. That saves you some money without effecting the aroma quality. The beer remains the same after becoming a hop bomb. It doesn't go from a grenade to a nuke.
Can you tell me your expected SRM number for the final beer? I use Brewfather, and I'm coming up with 4.5, driven mostly by the honey malt, and feel as though it might be a little darker yours.
4.8 in beersmith
@@MeanBrews Thank you. I have Simpson's GP on hand so went with that in my recipe, and went with Viking extra pale 2-row to try to keep the SRM a little brighter. Can't wait to see how it turns out. Thanks for the research on this.
Great ! Any substitute for honey malt ? Dont have here.
Honestly i'd just skip the honey malt then. Its quite unique.
Of note, I do a two pass dry hop, but no "biotransformation" addition. Any biotransformation hop oils in my NEIPAs comes from the whirlpool addition.
Like to use bru-1 hops
I have never used them. What do you like about them?
I really enjoy your content. Keep it up man!
Thanks, will do!
can you do a red ale next?
I plan to do a Belgian Dark Strong next.
And no cold crash ?
Thanks
again to keep the haze
I assume bottling only since in the keg, you are basically cold crashing? It will be interesting to see how mine looks. I did end up using Omega cosmic punch though.
Week to condition?
yes, get it off the hop matter though. can put in a keg or dump the trub if you have a conical.
60 min boil w/ no hop additions? you're just doing it to hit gravity? Not that it's a big deal but wouldn't 30-45 min be just as benificial
sure if you're confident your well modified malt will not produce DMS, boil whatever length you desire. I think at least a 15 minute boil would be beneficial.
*geraniol