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Trillium Stilling Street vs. my Citra-Mosaic NEIPA.
A few weeks ago someone asked on my Facebook how I’d stack NEIPAs against commercial versions, I prefer my best to all comers, save Tree House Julius and Trillium Double-Dry-Hopped Fort Point. For my palate, across their lineup Trillium is close to perfect. The lack of a line to buy cans is a bonus. I also have a bias for the brewery that is open with their process, not to mention that JC is a former homebrew blogger and someone I’ve shared a few beers with. What is remarkable is that he has increased quality and scale, despite having to adjust process (including yeast).

I’ve learned that putting my one-off attempts head-to-head with my favorite commercial examples of a style are often an exercise in humility. As a homebrewer I don’t have the reps to dial in a recipe the way a brewery does, I don’t have the equipment, or the resources. So, when I grabbed a four-pack of Trillium Stillings Street IPA (their Nelson Sauvin showcase) at the Boston brewery on my way to Logan last week, I was already looking for excuses for why the carbonating IPA I was returning home to wouldn’t be as good.

This recipe is the culmination of three years of attempts at cloudy-juicy IPAs. Most of it will be familiar from previous batches, but as always a few tweaks. Water treatment was pretty much my standard, just a little more heavy handed up to 150 PPM for calcium, chloride, and sulfate. The grist was heavy on both flaked oats and Carafoam. I added a small dose of Columbus at 15 minutes to slightly elevate the bitterness over my NE Australian IPA, Columbus is rich in thiols which make it a good (inexpensive) choice for hot-side additions. Fermented with Omega British V, their answer to London III, harvested from my 2.3% NEIPA. A big dose of Mosaic and Citra pellets for a hop-stand, and another massive charge (8 oz in 5 gallons) 48 hours into fermentation once the yeast passed 50% apparent attenuation.

A traditional pellet on the left, a lupulin pellet on the right.When I was ready to keg I brought in a ringer, Yakima Chief Cryo Hops “LupuLN2” lupulin powder. I picked up samples at CBC, and ordered extra now that it is available to homebrewers. This is the alpha acids and oils roughly double-concentrated with much of the green plant material removed. The big advantage is that the plant material absorbs iso-alpha and other compounds from the wort (not to mention wort itself). While this may sound similar to T45 pellets, the improvement here is using nitrogen to reduce oxidation and temperature. The more concentrated the oils become, the more aromatic-volatilizing heat that is generated. See Scott’s fantastic post and Stan’s summary for more details.

NEIPA: Lupulin Edition

Smell – Mix of big tropical fruit (mango especially), melon, pineapple, with that certain dank-fruitiness I get from Mosaic (even more from Nelson, and a bit less from Hallertau Blanc likely 3S4MP). While it has fruit flavor, it still has the telltale notes of hops. I enjoyed the aroma of the Mosaic Cryo, the Citra was so concentrated it was almost offensively dank, luckily upon dilution the contribution is delicious! The hop nose jumps out of the glass, even more so than the Stillings Street.

Appearance – Glowing yellow body, a shade and a half lighter than the Stillings Street thanks to lots of oats and no C10. A couple flecks of particulate. Nice white head, great structure, but I wouldn’t mind if it lasted a little longer.

Taste – Totally saturated juicy hops with just enough bitterness. Citra and Mosaic are punchy and can carry an IPA along, but together they have a wonderful synergy. Pineapple, orange, Sauvignion blanc, and mango. A little drier than Stillings Street, the sweetness enhances the “juice” character. Bitterness is perfect, just there without lingering.

Mouthfeel – Smooth, coating hop oiliness, soft. Medium carbonation, or almost, perfect.

Drinkability & Notes – A beer that is difficult not to have a second pour. Some IPAs grate on the palate, this one soothes the bitterness without being sugary. The combination of huge hop aroma, saturated hop flavor, restrained bitterness, and fluffy body is what I want to drink.

Changes for Next Time – This is my dream IPA, the best NEIPA I have brewed. In comparison, the Trillium I bought four days before the tasting isn’t as fresh and vibrant. Not their fault, how can you compete against beer that was in contact with dry hops 30 seconds ago? Might as well take advantage of every trick I have to make up for the lack for hop contracts, a centrifuge, and some of the best brewers in the country!

The small amount of grain the hop filter caught on the wort's way to the kettle.Recipe

Batch Size: 5.50 gal
SRM: 3.6
IBU: 67.7
OG: 1.059
FG: 1.012
ABV: 6.2%
Final pH: 4.57
Brewhouse Efficiency: 71%
Boil Time: 60 Mins

58.8 % – 7.5 lbs Rahr 2-Row Brewer’s Malt
20.6% – 2.625 lbs Weyermann Carafoam
20.6% – 2.625 lbs 365 Old Fashion Rolled Oats

Mash In – 60 min @ 155F

1.25 oz Columbus (Whole, 15.5% AA) @ 15 min
2.00 oz Citra (Pellet, 12.00% AA) @ 30 min Whirlpool
2.00 oz Mosaic (Pellet, 12.25%) @ 30 min Whirlpool
4.00 oz Citra (Pellet, 12.00% AA) @ Day 2 Dry Hop
4.00 oz Mosaic (Pellet, 12.25%) @ Day 2 Dry Hop
1.00 oz Citra Cryo (Lupulin, 26.00% AA) @ Keg
1.00 oz Mosaic Cryo (Lupulin, 26.00% AA) @ Keg

10.00 g Calcium Chloride @ Mash

8.00 g Gypsum (Calcium Sulfate) @ Mash
1.00 tsp Phosphoric Acid 10% @ Mash
.50 tsp Lactic Acid @ Mash

Omega British Ale V (OYL-011)

Still no trouble with hot break clogging up the hop screen.
Recipe was originally 11 gallons, split with a Hibiscus-Grapefruit IPA. Values represent the batch tasted here.

Brewed 6/18/17

24 hours before pitching fed a cup of harvested slurry (~1 month old) from, 2.3% IPA ~2.5L of starter wort.

Mashed in with 4.5 gallons filtered DC diluted with 3 gallons of distilled.

pH of mash originally read 5.51 at Mash temperature (~5.7 at room temperature) with salts and phosphoric. Rest of phosphoric down to 5.36. Lactic (ran put of phosphoric) got down to 5.26/5.46.

Sparged with 1.75 gallons of distilled, cold. Collected 7.00 gallons @ 1.053.

Chilled to 75F left at 65F to cool for a few hours to 70F before pitching.

Fermenting well after 12 hours. 67F internal.

6/20/17 Down to 1.026, dry hopped FV1 with 4 oz each of Citra/Mosaic.

6/28/17 Kegged with bagged hops, purged, in each (1 oz each Citra and Mosaic Lupulin Pellets from Farmhouse Brewing).

NEIPAs are fantastically sensitive to oxygen, even compared to standard IPAs, here’s what my gravity sample looked like after 24 hours exposed to the air compared to a fresh pour. The best guess at why this happens is the transformation of phenols into quinones via oxidation and perhaps polyphenol oxidase (a similar process is responsible for browning in avocados, tea, and cocoa). I suspect the color change looks more dramatic than clear IPAs given the low starting SRM and haze.

Fresh pour compared to a 24 hour old oxidized sample.

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