I just got my first glass of my attempt at this beer. I used Verdant and US-05, just based on what I had on hand. Beyond that substitution, I followed the recipe and water chemistry as described in the video. I have to say that this is one of the nicest NEIPA beers I have ever had, and certainly the best I have made. Thanks David for the amazing effort in developing this brew and sharing it with us all. Anyone on the fence on making this, do not hesitate, it is a great beer. A really well balanced beer with a lot of fruity flavor and complexity.
Have been trying to create the same budget friendly juicy NEIPA myself, with varying success. Really looking forward to trying this, thanks so much for your great work.
Thanks for all your videos. Learning a lot from all of this (just posted a question and then found out why I couldn't grasp the differences... 😂). Anyhow, thanks to all your videos I have a full on game plan to brew my first all grain pale ale with my brand new B40 WiFi. Keep it up! 😁😁
@@DavidHeathHomebrewI meant to ask, with only an Immersion Chiller at hand, how would you recommend I do the whirlpool and cooling? Put IC in last 10-15 minutes of boil, cool to whirlpool temp. and whirlpool while keeping the IC in and then cool to yeast temp? Or take it out and put it back in to cool and then whirlpool again for trub cone? I'm a bit in the dark here. Thanks for your insight! :)
Even subbing the Cali yeast for US-05, putting those ingredients into the Get Er Brewed custom grain kit costs £60.57. With £31.59 for the hops, £21.43 for the grains and £7.55 for the yeast. Putting the same ingredients into Malt Miller gives a total of £77.68. Brewing’s not as cheap as it used to be.
Have to trye it however after the Lallemand recepi wit pomona yeast, I looked for the yeast but was only abel to finde 0,5 Kg, bit to much for me 😀 Thank you for sharing you are beautiful and good tasting recipes and thank you for your time and effort, it is highly appreciated❤
Thank you 🍻🍻🍻It works great with Verdant as part of a co-fermentation. This recipe was worked on before I got Pomona but I suspect that Pomona will work. I have two Pomona recipes coming once the sachets are close to release or are with us.
Thanks for another informative recipe video. I wonder why your water profile has a higher sulphate to chloride ratio though? I’ve always thought that NEIPAs should have the opposite ratio to enhance mouthfeel and reduce bitterness. Cheers!
Excellent video as always. Not to my particular taste as I'm currently fermenting yet another batch of your ESB to make black and tan. I've tried and failed sooooo many times to make a copy of Youngers Sweetheart Stout but at least the ESB is very good haha
I just brewed a recipe very similar to this. Slightly different malt bill but same hops (I just went 1:1:1 in small late boil, hopstand [70c, 7.5g/l, 25min], and dry hop [13c, 13.9g/l, 48hrs]) and Verdant yeast. This combo of hops is a winner for sure. Why did you go for malted oats and wheat rather than flaked? Have you tried a NEIPA style recipe with NZ hops? Would definitely be interested in seeing that if you have.
Yes, ive been doing a lot of experimentation and this represents my favourite this year. I prefer using malted oats more than flaked. However they are quite similar, so as such if you prefer flaked then go that way. I like the haze from the malted type especially.
Thanks Charlie. Firstly I want all of the hops to sink straight away for faster amalgamation into the beer. Also I like to be able to remove the vegetable debris on mass.
David, as usual - great information. Brewing this week - can't wait to taste. I have pressure fermented your recipes in the past but I didn't plan to pressure ferment this time. I plan to have a keg filled with starsan and run a blow off tube from the fermenter to the keg during fermentation to capture the CO2 - with my spunding valve set to 0 psi. Will the force needed to push the starsan up and out of the keg produce pressure - or enough pressure to be a problem for esters? Or should I just use a regular bubbler for the first 3 days?
Very nice brewday and recipe! Could you comment a bit more on the water profile? I saw you suggested a high sulfate-to-chloride ratio. Isn't the opposite standard for NEIPAs?
Good point. I did some experiments water profile wise and found that myself and others enjoyed the profile shared better for this recipe. It still tastes 100% NEIPA but it helps bring the hops out more.
Hi David. Big thanks for another great recipe. Quick question: I ferment under pressure in a 6 gallon keg and don’t have much headspace. Would having 2-3 psi pressure out of the gate still work well? The reason: keep krausen overflow from ruining my day 😊
Great, thank you. I would be included to ferment a bit less volume and then not use pressure when it isnt desired. For this recipe you really want no pressure for the first 3-4 days to allow the yeast flavour and aroma to fully come through.
I use 5 psi on all my brews in a fermzilla simply as a means to keep oxygen at bay. I then bump it up to 10 or so during cold crash to help start carbonation and to avoid negative pressure that cold crashing will do if you are not careful.
@@KenLovesCraftBeer The trouble is you are then suppressing the esters of the yeast. Thats no issue if intended but when using yeast like Verdant you will be missing out on some of the aroma and flavour.
@@DavidHeathHomebrew I wouldn't have thought a low psi of say 5 or so would be enough to affect the esters? Or maybe I could go a little lower if necessary...
Cant imagine there is enough contact between hop and wort with the hops in a bag and no mention of shaking up the fermenter, at best this will be a hazy pale ale I would assume
at 10g/L dry hop and 8.1g/L whirlpool its totally in that NEIPA category , 3-5 day dry hop time is plenty. especially hopping 5-10points from FG , there's going to be enough action to scrub oxygen but not enough to scrub hop aroma or have the hop bag floating on a thick krausen. it will have constant contact with the beer, floating on surface.
@gunnernic2531 There is plenty enough time of contact in 3-5 days. In fact you only really need two days, so this is a safety net time. There is no reason what so ever to shake up the fermenter either. The bag will sink and the hop oils will soon all be out. This recipe provides a full NEIPA, try it and let me know :)
Thank you. Verdant provides aroma and flavour, where as Cali provides a higher attenuation rate. This was necessary otherwise the FG is too high and the taste is not as good.
7% is pretty punchy, especially as summer approaches a lower abv would be prefered for an evening beer or two. What would you suggest for getting this closer to 5% without compromising too much on the result?
Yes but the NEIPA style is on the higher ABV side generally. No problem though you could go down to 5%. Here is a guide on how to do that for the best result:- czcams.com/video/Yf9Z1RKl5mI/video.htmlsi=EmGOU7q2Zg5nKVRj
@@DavidHeathHomebrew And what if you are stuck with just a few buckets for fermenting and no preassure kit? Any suggestions? I am sure there are many out there who would like to brew NEIPA but are concerned with oxidation
question. I am looking to brew a batch. Ball park how long will this last in a corny keg, chilled under 12psi but connected to a beer tap? I know it depends how quick I can drink it.... but seriously how many weeks have I got after conditioning?
@@DavidHeathHomebrew made most of your recipes from brewfather all turned out amazing. Thanks you really help the community and level up our brews. I owe you many beers if your ever in northeast UK.
When preparing your hops for dry hping like that David do you pour out the sanitizer before dropping the hops into the bag?..Do the hops make contact with the sanitizer?..Sorry if a silly question
Its a way of pouring to remove the excess gas meaning that your stomach will not bloat. Check this out:- czcams.com/video/0Oux8qb-Fm4/video.htmlsi=Ueo5n4JEySxQfGlJ
I would switch the 30 min time saving to the mash instead of the boil to limit risk of creamed corn dms taste you sometimes get in rushed NEIPAs. Also a trick to get more even sparge is put foil over top and poke holes in and pour the water on this foil rather than direct into grains where it can just pour straight through the bed.
There is really no risk these days of DMS from short boils. SMM levels are at an all time low to the point where it is of no concern at all. Many breweries and homebrewers have gone this way without issues at all. This video covers this very well:- czcams.com/video/JI4XVtGdbo4/video.htmlsi=RDmUuJcJ-PppvBp-
@@DavidHeathHomebrew it's just no extra effort to pour the sparge water thru the slotted spoon and it makes a nice 'shower' with no tunneling, so why not? 🍻
I made my first NEIPA recently and after the initial hop burn faded ( 3-4 days ) I noticed my hop aroma and flavour very quickly dissepated in the keg, why could that be? I finished up the ferm with spunding and dry hopped under co2, purged kegs completely before transfer etc
Temperature and carbonation level can play a key role here. Ideally you want to be tasting at temps of at least 7 deg c. A weak carbonation will not carry flavour as well. How is the beers look?
@@DavidHeathHomebrew the color was a nice yellow haze, i fermented within range, I soft crashed before dry hopping (big charge of lupomax) before transfer to keg i purged the keg (filled with starsan and pushed out with co2) transferred with co2 and then keg was kept at 12psi. it took 3-4 days for the hop burn to fade and now after a week the hop aroma and flavour is very reduced
Well spotted. Taste testing revealed a nicer result with the profile used. I suggest trying both in time to see what you think but I had 10 people prefer the shared profile.
@DavidHeathHomebrew interesting! Thanks for the reply. Recipe looks good, not sure I'll brew it back to back with different water profiles, too many other beers to try 😂🍻
I had the same question. Usually see at least a 2:1 chloride to sulfate ratio for this style. All preference!! I’d imagine the oats contribute enough to the mouthfeel and one might not even notice the chloride level. Time to experiment
Hi David - this looks like something I'd like to try. You mentioned using Safale US05 - is that instead of the Verdant or the White Labs? And would you change the fermentation temperature? It's just that I've got a few packets of it to use so this might be an opportunity ...
Hey Simon, verdant provides the flavour and aroma and Cali provides the extra attenuation. US05 would be good instead of Cali as it also provides higher attenuation and a neutral flavour. Temps remain the same 🍻🍻🍻
I just got my first glass of my attempt at this beer. I used Verdant and US-05, just based on what I had on hand. Beyond that substitution, I followed the recipe and water chemistry as described in the video. I have to say that this is one of the nicest NEIPA beers I have ever had, and certainly the best I have made. Thanks David for the amazing effort in developing this brew and sharing it with us all. Anyone on the fence on making this, do not hesitate, it is a great beer. A really well balanced beer with a lot of fruity flavor and complexity.
Thank you, that is awesome to hear.
This is certainly my fav NEIPA this year. I try to not share too much of the same, just highlights 🍻🍻🍻.
Have been trying to create the same budget friendly juicy NEIPA myself, with varying success. Really looking forward to trying this, thanks so much for your great work.
Great, I hope this one inspires you. It took quite a lot of changes including water profile.
Interesting water profile. Dual yeast. Lots of good info David, Thank you
Yes, it works really well for pushing flavour and yet you still taste a NEIPA. Its not uncommon these days in fact 🍻🍻🍻
Thanks for all your videos. Learning a lot from all of this (just posted a question and then found out why I couldn't grasp the differences... 😂). Anyhow, thanks to all your videos I have a full on game plan to brew my first all grain pale ale with my brand new B40 WiFi. Keep it up! 😁😁
My pleasure Tim, Enjoy 🍻🍻🍻
@@DavidHeathHomebrewI meant to ask, with only an Immersion Chiller at hand, how would you recommend I do the whirlpool and cooling?
Put IC in last 10-15 minutes of boil, cool to whirlpool temp. and whirlpool while keeping the IC in and then cool to yeast temp? Or take it out and put it back in to cool and then whirlpool again for trub cone? I'm a bit in the dark here. Thanks for your insight! :)
Even subbing the Cali yeast for US-05, putting those ingredients into the Get Er Brewed custom grain kit costs £60.57. With £31.59 for the hops, £21.43 for the grains and £7.55 for the yeast. Putting the same ingredients into Malt Miller gives a total of £77.68. Brewing’s not as cheap as it used to be.
Very true, though this is certainly cheaper than many NEIPA recipes 🍻🍻🍻
Das war genau, was ich gesucht habe. Vielen Dank!
Great to hear, enjoy 🍻🍻🍻
Have to trye it however after the Lallemand recepi wit pomona yeast, I looked for the yeast but was only abel to finde 0,5 Kg, bit to much for me 😀
Thank you for sharing you are beautiful and good tasting recipes and thank you for your time and effort, it is highly appreciated❤
Thank you 🍻🍻🍻It works great with Verdant as part of a co-fermentation.
This recipe was worked on before I got Pomona but I suspect that Pomona will work. I have two Pomona recipes coming once the sachets are close to release or are with us.
Thanks for another informative recipe video. I wonder why your water profile has a higher sulphate to chloride ratio though? I’ve always thought that NEIPAs should have the opposite ratio to enhance mouthfeel and reduce bitterness. Cheers!
This decision was made based on taste. The profile used brings the hops forward more and yet still tastes 100% a NEIPA.
Excellent video as always. Not to my particular taste as I'm currently fermenting yet another batch of your ESB to make black and tan. I've tried and failed sooooo many times to make a copy of Youngers Sweetheart Stout but at least the ESB is very good haha
Thanks Paul, much appreciated 🍻🍻🍻
@@DavidHeathHomebrew Currently enjoying another batch of your excellent Wheat Beer cheers
@paulrobertson9439 Awesome, that one didnt last very long here 🍻🍻🍻
I just brewed a recipe very similar to this. Slightly different malt bill but same hops (I just went 1:1:1 in small late boil, hopstand [70c, 7.5g/l, 25min], and dry hop [13c, 13.9g/l, 48hrs]) and Verdant yeast. This combo of hops is a winner for sure.
Why did you go for malted oats and wheat rather than flaked?
Have you tried a NEIPA style recipe with NZ hops? Would definitely be interested in seeing that if you have.
Yes, ive been doing a lot of experimentation and this represents my favourite this year. I prefer using malted oats more than flaked. However they are quite similar, so as such if you prefer flaked then go that way. I like the haze from the malted type especially.
Hi David
Why don’t you add dry hops directly in the beer? :)
Great video btw.
- Charlie
Thanks Charlie. Firstly I want all of the hops to sink straight away for faster amalgamation into the beer. Also I like to be able to remove the vegetable debris on mass.
David, as usual - great information. Brewing this week - can't wait to taste.
I have pressure fermented your recipes in the past but I didn't plan to pressure ferment this time. I plan to have a keg filled with starsan and run a blow off tube from the fermenter to the keg during fermentation to capture the CO2 - with my spunding valve set to 0 psi. Will the force needed to push the starsan up and out of the keg produce pressure - or enough pressure to be a problem for esters? Or should I just use a regular bubbler for the first 3 days?
Thank you.
You should not use pressure for the first 3 days but you can just loosen the spunding valve 🍻🍻🍻
I had no idea White Labs yeasts had become available in dry form. My local HBSs don't stock them yet, though, and they still look a bit overpriced 🤔
Its been available since last year 🍻🍻🍻
Great video! When did you begin the pressure fermentation? Immediately after the dry hop addition? Thanks!
Thank you 🍻🍻🍻 You can add pressure after day 3 as by then the flavour and aroma will be in place.
Nice David. I have to try this recipe sometime. Do you recommend coldcrashing or is it unnecessary or should it not be done when brewing NEIPA?
You can do a days cold crash but I want to keep the haze so do not risk even a day personally.
@@DavidHeathHomebrew yeah, thats some point of NEIPA, it should be hazy 👌🍻
Very nice brewday and recipe! Could you comment a bit more on the water profile? I saw you suggested a high sulfate-to-chloride ratio. Isn't the opposite standard for NEIPAs?
Good point. I did some experiments water profile wise and found that myself and others enjoyed the profile shared better for this recipe. It still tastes 100% NEIPA but it helps bring the hops out more.
This was my thought as well. I usually use a high Cl ratio (I aim for 2:1 - or 150ppm Cl to 75ppm SO4) for fuller mouthfeel for NEIPAs.
By all means run with that I just feel this works better.
Would there be any downside to bottling this brew? As I don't have the set-up for kegs. Cheers. 🤙🍻🇦🇺
No problem, just be careful when transferring to not splash and add oxygen due to the more volatile ingrediants involved 🍻🍻🍻
Hi David. Big thanks for another great recipe. Quick question: I ferment under pressure in a 6 gallon keg and don’t have much headspace. Would having 2-3 psi pressure out of the gate still work well? The reason: keep krausen overflow from ruining my day 😊
Great, thank you.
I would be included to ferment a bit less volume and then not use pressure when it isnt desired.
For this recipe you really want no pressure for the first 3-4 days to allow the yeast flavour and aroma to fully come through.
I use 5 psi on all my brews in a fermzilla simply as a means to keep oxygen at bay. I then bump it up to 10 or so during cold crash to help start carbonation and to avoid negative pressure that cold crashing will do if you are not careful.
@@KenLovesCraftBeer The trouble is you are then suppressing the esters of the yeast. Thats no issue if intended but when using yeast like Verdant you will be missing out on some of the aroma and flavour.
@@DavidHeathHomebrew I wouldn't have thought a low psi of say 5 or so would be enough to affect the esters? Or maybe I could go a little lower if necessary...
Cant imagine there is enough contact between hop and wort with the hops in a bag and no mention of shaking up the fermenter, at best this will be a hazy pale ale I would assume
at 10g/L dry hop and 8.1g/L whirlpool its totally in that NEIPA category , 3-5 day dry hop time is plenty. especially hopping 5-10points from FG , there's going to be enough action to scrub oxygen but not enough to scrub hop aroma or have the hop bag floating on a thick krausen. it will have constant contact with the beer, floating on surface.
@gunnernic2531 There is plenty enough time of contact in 3-5 days. In fact you only really need two days, so this is a safety net time. There is no reason what so ever to shake up the fermenter either. The bag will sink and the hop oils will soon all be out. This recipe provides a full NEIPA, try it and let me know :)
@@sanbe729 Exactly :)
Boy my last neipa hop/grainbill sure was spendy
Yes, they sure can be! Its well worth the time optimising.
Nice video - what is the desired effect of the co-pitched yeast?
Thank you.
Verdant provides aroma and flavour, where as Cali provides a higher attenuation rate.
This was necessary otherwise the FG is too high and the taste is not as good.
Which brewing supply shops do you recommend in Norway? I just moved there and am curious who you prefer.
olbrygging.no though I am bias as I work for them! By far the largest and best product selection though.
Enjoy Norway, its a great country 🍻🍻🇳🇴🇳🇴
7% is pretty punchy, especially as summer approaches a lower abv would be prefered for an evening beer or two. What would you suggest for getting this closer to 5% without compromising too much on the result?
Yes but the NEIPA style is on the higher ABV side generally. No problem though you could go down to 5%. Here is a guide on how to do that for the best result:- czcams.com/video/Yf9Z1RKl5mI/video.htmlsi=EmGOU7q2Zg5nKVRj
How do you handle the transfer to keg? My concern with these highly hoppy beers is the oxidation at transfer time between secondary and keg
I would recommend transfer under pressure, if you have the right kit for it 🍻🍻🍻
@@DavidHeathHomebrew And what if you are stuck with just a few buckets for fermenting and no preassure kit? Any suggestions? I am sure there are many out there who would like to brew NEIPA but are concerned with oxidation
@kristiannissen Dont splash the wort. So slowly transfer at first. Its not difficult 🍻🍻🍻
question. I am looking to brew a batch. Ball park how long will this last in a corny keg, chilled under 12psi but connected to a beer tap? I know it depends how quick I can drink it.... but seriously how many weeks have I got after conditioning?
Great, if you follow a good process then up to one year. This tastes great very early too.
@@DavidHeathHomebrew made most of your recipes from brewfather all turned out amazing. Thanks you really help the community and level up our brews. I owe you many beers if your ever in northeast UK.
I going to try this one
When preparing your hops for dry hping like that David do you pour out the sanitizer before dropping the hops into the bag?..Do the hops make contact with the sanitizer?..Sorry if a silly question
Hey, no problem.
Remove the sanitizer, foam is ok though 🍻🍻🍻
Thats quite a low mash temperature for a NEIPA, do you prefer them a bit drier and lower FG than typical to style?
Yes, this was a taste panel preference. Note the use of co-fermentation too for a lower FG.
What's with that pour?
It was 2/3rds foam!!
Its a way of pouring to remove the excess gas meaning that your stomach will not bloat. Check this out:- czcams.com/video/0Oux8qb-Fm4/video.htmlsi=Ueo5n4JEySxQfGlJ
Te quiero hacer una pregunta no vi en la receta cuales son los valores del agua para esta receta?
Esto está incluido en el vídeo de la sección de agua.
I believe David uses standard Brewfather profiles for the appropriate type in most instances.
Edit:
He shows it at 2:20
@@nrml76 Yes, the water profile is always included in the video :)
Not using the hop rocket for this one :)
Not this time no. I highly recommend it but at the same time do not want to put it in peoples faces the whole time.
@@DavidHeathHomebrew It would be interesting todo a split brew
I would switch the 30 min time saving to the mash instead of the boil to limit risk of creamed corn dms taste you sometimes get in rushed NEIPAs. Also a trick to get more even sparge is put foil over top and poke holes in and pour the water on this foil rather than direct into grains where it can just pour straight through the bed.
There is really no risk these days of DMS from short boils. SMM levels are at an all time low to the point where it is of no concern at all. Many breweries and homebrewers have gone this way without issues at all. This video covers this very well:- czcams.com/video/JI4XVtGdbo4/video.htmlsi=RDmUuJcJ-PppvBp-
Pouring through a 'slotted spoon' (a kind of ladle with lots of small holes in it) works a lot better than foil...
@@joshbuhl9824 I guess it really depends on your set up if you need such measures.
@@DavidHeathHomebrew it's just no extra effort to pour the sparge water thru the slotted spoon and it makes a nice 'shower' with no tunneling, so why not? 🍻
@@joshbuhl9824 Sure, fair point! 🍻🍻🍻
I made my first NEIPA recently and after the initial hop burn faded ( 3-4 days ) I noticed my hop aroma and flavour very quickly dissepated in the keg, why could that be? I finished up the ferm with spunding and dry hopped under co2, purged kegs completely before transfer etc
Temperature and carbonation level can play a key role here. Ideally you want to be tasting at temps of at least 7 deg c.
A weak carbonation will not carry flavour as well.
How is the beers look?
@@DavidHeathHomebrew the color was a nice yellow haze, i fermented within range, I soft crashed before dry hopping (big charge of lupomax) before transfer to keg i purged the keg (filled with starsan and pushed out with co2) transferred with co2 and then keg was kept at 12psi. it took 3-4 days for the hop burn to fade and now after a week the hop aroma and flavour is very reduced
It could be the onset of Oxidation or temperature
@@DavidHeathHomebrewi just realised my inkbird was set to 0.7c!
That would do it! Cold Temperature hides flavour.
Recipe copied will be brewing for next batch
Great, enjoy 🍻🍻🍻
The water profile doesn't look like a NEIPA profile where you usually have a higher chloride to sulphate ratio. Any reason you ve done this? Cheers
Well spotted. Taste testing revealed a nicer result with the profile used. I suggest trying both in time to see what you think but I had 10 people prefer the shared profile.
@DavidHeathHomebrew interesting! Thanks for the reply. Recipe looks good, not sure I'll brew it back to back with different water profiles, too many other beers to try 😂🍻
Also noticed this. But if you’re cutting hops/cost then a hoppy profile is needed to push hops to the max. What do you lose? Mouthfeel?
I had the same question. Usually see at least a 2:1 chloride to sulfate ratio for this style. All preference!! I’d imagine the oats contribute enough to the mouthfeel and one might not even notice the chloride level. Time to experiment
@rfox2014 Exactly 🍻🍻🍻
Sorry David but one cannot call (approx) 13 oz of hops 'Budget Friendly'
It's at the lower limit for the amount of hops for this beer style, which is simply an expensive style to brew...🤷🏼♂️
Hi Peter, for this style this is budget friendly. The concept being you get a true NEIPA.
Hi Josh, yes exactly. 🍻🍻🍻
I’ll defend @davidheathhomebrew for this. It’s pretty much the minimum to have this beer still have the impact it should.
uhahuahuahua cheap with mosaic, citra e galaxy, now tell me other joke.
I never said cheap, just more budget friendly than usual! 🍻🍻🍻
Hi David - this looks like something I'd like to try. You mentioned using Safale US05 - is that instead of the Verdant or the White Labs? And would you change the fermentation temperature? It's just that I've got a few packets of it to use so this might be an opportunity ...
Hey Simon, verdant provides the flavour and aroma and Cali provides the extra attenuation. US05 would be good instead of Cali as it also provides higher attenuation and a neutral flavour. Temps remain the same 🍻🍻🍻
@@DavidHeathHomebrew Great, thanks!
In the UK, the WL Cali yeast is nearly £12 a pack compared to £3 for the US-05