t's election season in the United States and the bat-

tle between political parties seems to be more con-

tentious than usual. Coincidentally, US craft beer
drinkers seem to be having their own battle that is
almost nearly as divisive: Whether an IpA can look
as hazy as a hefeweizen. Centered in the northeastern cor-
ner of the USA, the hazy IpA has taken on a cult following in
recent years. But the trend hasn,t come without backlash.
In fact there is no shortage of opinions among craft beer
enthusiasts these days about the haze craze. To those that
enjoy this brand of IPA, the hazy appearance means that the
ensuing sips will be tantalizingly rich in hop oils; to others,
their appearance is an affront to long-held brewing prin-
ciples. Whether you call them mouth-watering or murky
soup, glowing or ugly, make no doubt; these hazy ales are
here to stay.
To start this story, let,s travel back to the early 199os.
The craft beer scene was going through its first major boom
and new breweries were popping up across many parts of
the United States. Led by Sierra Nevada Brewing Company,

BYO.COM OCTOBER 2016 57

fi
'l
the American pale ale and American
IPA were emerging as popular styles
among craft beer enthusiasts for their
hop forward characteristics. The bit-
terness level was the defining feature
and having the proper hop bite was
essential for an IPA. Innovation then
began to emerge along the West Coast
of the United States in the late r99os
and early zooos when double or im-
perial IPAs like Pliny rhe Elder from
Russian River Brewing Co. in Santa
Rosa, California, and Ruination IpA
from Stone Brewing Co. in the San Di-
ego area began flowing out of bright
tanks. While still containing plenty
of hop bite, what set these apart from
many earlier renditions of the style
was that the hop nose and hop flavor
seemed to burst out from the beer.
From a brewer's standpoint, the hop
oils of these beers were a far more
prominent feature than the hops' al-
pha acids. Using a neutral malt profile
and a neutral yeast strain, these beers
let the hop characteristics shine.
These brewers were also using the of-
ten-maligned high alpha acid hop va-
rieties such as Columbus, Centennial,
Simcoe@, and Chinook in the late boil
OCTOBER 2016 BREW YOUR OWN
and in the dry hopping stage . . . and
in large dosages. This may seem like
common practice for an IPA these
days, but even just 15 years ago most
brewing literature shunned using
these hop varieties for any addition
besides bittering. The evolution of a
new American IPA was taking shape
along the West Coast of North Amer-
ica, a style beer drinkers have dubbed
"West Coast IPA."
T§"{tr § ru§T§ffiru PFãE§€
Back on the East Coast of the US, in
a small brewpub in Burlington, Ver-
mont, a pair of brewers began inno-
cently developing a brand of Ameri-
can IPA that had similar goals as the
West Coast brewers but used a dif-
ferent compass. Founded in t988 by
Greg Noonan and Steve Polewacyk,
the Vermont Pub & Brewery would
prove to be the birthplace of another
IPA revolution. Often cited as the first
brewers of the modern black IPA and
the New England style of IPA, offering
a variety of beers that was extremely
rare in those days, the Vermont pub &
Brewery had roots in Greg Noonan,s
brewing chemistry knowledge and
flair for creativity. Building off the
greater worldwide beer revolution led
by Michael Jackson, Greg Noonan ex-
plored beer styles that were outside
of the everyday norm, even for other
forward-thinking brewers.
Enter John Kimmich, who in 1994
moved to Vermont with a specific
mission to brew under the tutelage of
Greg Noonan. lohn had worked for a
time in Pittsburgh, Pennsylvania at
one of the mainstay homebrew shops
in the area, Country Wines. Working
under Alexis Hartung and her exten-
sive Iibrary on homebrewing, John
got his first glimpse of the brewing
genius when he read Greg Noonan's
book, Àlew Brewing Lager Beer. After
about a year he landed a job as head
brewer at Vermont Pub & Brew-
ery. Within months of John brewing
there, Greg gained confÍdence in his
young protégé's brewing savr,y. With
each beer John tweaked, the mentor
was impressed; within twelve months
Greg gave John the freedom to start
experimenting on his own.
By t997, John had parted ways
with the Vermont Pub & Brewery,
and along with his wife Jen founded
a brewpub of their own in 2oo3, The
Alchemist Pub & Brewery, located a
half an hour east of Burlington in Wa-
terbury, Vermont. While Waterbury
at the time was a pretty sleepy little
New England town and anything but
a tourist mecca, what it did have go-
ing for it was that it was at the per-
fect crossroads. Located just off the
major highway that bisects Vermont
on the way between the state's larg-
est city and state capital, Waterbury
is easily accessed by both travelers
on their way to local tourist hot spots
and locals coming and going to jobs
or shopping excursions. Because of
these factors, Waterbury proved to be
an excelient spot forJohn and Jen.
One unique characteristic of Kim-
mich's hop-forward beers was that
when poured fresh and unfiltered,
they were usually pretty hazy. He
found that filtering his beers was
potentially introducing unwanted
oxygen into the beer and stripping
the beer of many wanted character-
istics. He was using the Conan strain
(VPBrr8S), a yeast that his mentor
had developed and one that many are
now familiar with. With EnglÍsh der-
ivations, the Conan yeast strain, plus
John's solid brewing base, and his
flair for experimenting with hops, all
proved to be a winning combination
for an East Coast brewing revolution.
T'HE GROWT!.I PHA§E
By the time I went to the Vermont
Brewers Festival inzooT, the line for
The Alchemist tent must have been
at least zo minutes for a pour. Folks
would get their glass filled, then just
circle around to the back of the line
for another chance to get a taste of
his acclaimed beers, especially Heady
Topper. First brewed in zoo3, Heady
Topper garnered most of the atten-
tion back then, but really was just
one of many of the Alchemist Pub &
Brewery's acclaimed IPAs. There were
stories circulating that people at his
pub would take their pint glasses of
Heady Topper into the bathroom to
fill bottles, then cap them to save and
take home since The Alchemist did
not fill growlers or bottle their beers.
I thought this craze for those IPAs had
reached some sort of crescendo at the
time. Little did I know that the fire
was only just building.
I recently asked Shaun Hill of
Hill Farmstead Brewery in Greens-
boro Bend, Vermont, which has been
ranked "Best Brewery in the World"
three of the last four years by users on
RateBeer.com, about his relationship
with Kimmich back in those days.
Shaun was brewing about 30 minutes
away in Stowe, Vermont at a brewpub
called The Shed.
"In 2oo5 I was fawning appreci-
ation over John's beers and he was
offering me criticism on my beers,"
said Hill. ('This relationship evolved
over time, especially as I moved on-
ward to Denmark and the conversa-
tion became one of two peers, very
mutual, pushing each other in new
directions." With the untimely pass-
ing of Greg Noonan in zoog (sadty for
lohn the same month as the passing
of Alexis Hartung), the old protégé
had officially been passed the torch as
the new mentor. In my exchange with
Joel Mahaffey of Foundation Brewing
Co. in Portland, Maine about influen-
tial IPAs for this new revolution, he
said of The Alchemist, "lf anyone an-
swers this question and omits Heady
Topper, they're full of it. That is the
original hazy IPA and it has made its
mark on the brewing community."
What has emerged in the north-
eastern corner of the United States
is an explosion of new breweries
producing pale ales, IPAs and double
IPAs based on the unfiltered, glow-
ing, soft-bodied style ofIPA that Greg
Noonan and John Kimmich pioneered
and then Shaun Hill continued to re-
fine. Both lohn and Shaun separately
pointed out that they were just brew-
ing beers the way they wanted to and
that they loved the finished product.
The term juicy IPA has come to be a
common moniker for these beers and
the mouthfeel of the beer is almost as
important to enthusiasts as is the hop
nose and flavor. And just like how the
West Coast-style of IPA spread like
fire in zooS; the hazy, unfiltered, New
England-style of IPA is spreading
in zo16.
FULLY INVOLVED
Now it's time to move into the brew-
house and figure out how to brew a
New England-style IPA. Shaun Hill
says, "Be yourself and make beer that
tastes) smells, and looks the way that
you want it to." JC Tetreault of Tril-
lium Brewing Co. in Boston, Massa-
chusetts adds, "The short answer. . .
it's all important, you need to focus
on every aspect to arrive at the in-
tended beer." The goal is to achieve
a soft, slightly sweet, almost tropical
fruit juice-like mouthfeel for the beer
with potent hop characteristics on
the tongue that leaves a subtle bite on
the finish.
Malts
Just like the West Coast-style of IPAs,
New England-style IPAs have a fair-
ly clean malt bill. What that means
is that they steer clear of many fla-
vor additions that will add more than
a bready, cracker-like background.
Crystal malts and other malts that
are above 20 'L are generally to be
avoided. These beers may benefit
from some addition of low Lovibond
crystal malts, but keep them in check.
Flaked grains like oats, barley, wheat,
and other similar grains can be added
to help build the body, but don't feel
BYo.coM ocToBER 2016 59
 New England-Style lpA Recipes
hihl*t.i 'l^F'
This recipe is designed for home-
brewers to achieve 5.5 gaLLons
(21 L) wort in their fermenter on
brew day. This witL hetp offset the
loss of votume to the heavy hopping
rate of this beer.
Buitd your water profi[e, start-
À= ing with either very soft water or
o
o RO water. Target a water profite
E
>o of 250:100 PPM sulfate: chl.oride.
Crush the malt and addto 4 gaLLons
Lro (15 L) strike water to achieve a sta-
o ble mash temperature at 154 .F
É (68 'C). Raise to mash out and begin
ô to Lauter. BoiL for 60 minutes, add-
o
to ing the HopShotrM addition after the
L
wort comes to a boit and the corn
sugar with L5 minutes left in the
boiL. After you turn off the heat, add
the finaI addition of hops, then stir
the wort and let settle for 30 min-
utes with the Lid on before cool.ing
(5 gattons/19 L, aLL-grain) to yeast pitching temperature.
oG = 1.065 FG = 1.012 Ferment at 68 "F (20 'C). As fer-
tBU=80 sRM=5 ABY=7% mentation nears completion, trans-
fer the beer to a keg and add the dry
While the recipe for FocaL Bonger hops and attach a spunding vatve.
has been known to change over the Let the beer sit on the hops for 3-4
years, the O\rs@/Mesoic@ hop days, then transfer to a serving keq
combo hos been one thing that or bottling bucket. Bottle with prim-
hosn't changed. Pilsner moLt has been ing sugar or force carbonate the
known to be part of the groin biLL, so
feeL free to substitute in some for the
PeorL nolt.
§â* §e§m,§ Y§
t2 Lbs. (4.3 kg) Thomas Fawcett
ÜLONT
Pear[ mal.t (5 gatlons/19 L, extract onty)
1.2 Lbs. (0.5a kg) corn sugar oG = 1.063 FG = 1.012
(15 min.) IBU = 80 SRM = 5
ABV =7%
4 mL HopShotr" (60 min.)
7.5 oz. (43 9) Citrao hops (0 min.) , &€ §x*&Y§
2.5 oz. (719) Mosaico hops (0 min.) 6.6 tbs. (3 kg) Maris Otter Liquid
2.5 oz. (71, g) Citra@ hops (dry hop) ma[t extract
1.5 oz. (43 g) Mosaico hops L.2 tbs. (0.5a kq) Pilsen dried
(dry hop) ma [t extract
The Yeast Bay (Vermont A[e) or L.2 tbs. (0.5a kg) corn sugar
GigaYeast GYO54 (Vermont lpA) (15 min.)
or East Coast Yeast ECY29 (North 4 mL HopShot', (60 min.)
East Al.e) or Omega Yeast Labs 1,.5 oz. (43 9) Citrao hops (0 min.)
(DIPA Ate) yeast 2.5 oz. (719) Mosaico hops (0 min.)
3Á cups
corn sugar (if priming) 2.5 oz. (719) Citrao hops (dry hop)
7.5 oz. (43 9) Mosaic@ hops
(dry hop)
OCTOBER 2016 BRE\A/ YOUR OWN
The Yeast Bay (Vermont ALe) or
GigaYeast GYO54 (Vermonr tpA)
or East Coast Yeast ECY29 (North
East ALe) or Omega Yeast Labs
(DIPA Ate)yeast
V+ cups corn sugar (if priming)
?xp *Y §rxri
Heat 5 gall'ons (19 L) soft or RO
water up to boil.. As soon as the
water begins to boi[, remove from
heat and stir in the Liquid and dried
ma[t extracts. Stir untiI a[[ the ex-
tract is dissoLved then return the
wort to a boiL. BoiL for 60 minutes,
adding the HopShotrM addition
after the wort comes to a boiL and
the corn sugar with 15 minutes Left
in the boil.. After you turn off the
heat, add the finaI addition of hops,
then stir the wort and let settLe for
30 minutes with the [id on before
coo[ing to yeast pitching tempera-
ture. Top off your fermenter to 5.5
gatLons (21 L).
Ferment at 68 'F (20 'C). As fer-
mentation nears completion, trans-
fer the beer to a keg, add the dry
hops, and attach a spunding vatve.
Let the beer sit on the hops for 3-4
days, then transfer to a serving keg
or bottting bucket. Bottle with prim-
ing sugar or force carbonate the
serving keg to 2.4 vo[umes CO2.
Trp§ r & §**t§ss:
One of the secrets to John Kim-
mich's success at brewing these
beers is making sure to minimize
the amount of dissolved oxygen
(DO) in the beer. To do the same at
home, be cautious when racking.
You can also purge your receiving
vessel with CO2 before transfer to
minimize exposure to oxygen when
you're moving the beer from vessel
to vesse[.
ALso, minimize oxygen exposure
when you add the dry hops. To do
this, try vacuum packing your hops
before adding them to your beer, or
better yet, vacuum pack them and
then gas flush them with CO2. For
more about advanced dry hopping,
check out byo.com/story3187.
 New England-Style IPA Recipes
rüUffiMATNüru
mRE I
TPfiPHANY OTONH
ü ,',$
(5 gattons/19 L, att-grain)
oG = 7.073 FG = 1.015
IBU=85 SRM=7 ABV=8.1%
Foundation Heod Brewer and Co-
Owner loeL Mohaffey soys, "The
charocteristics that I ÍeeL are the haLL-
morks of a Moine IPA are o soft body,
modest but soLid molt backbone,
Low bitterness (but suffcient to
avoid cLoying sweetness), and a dom-
inating hop flovor and aroma profiLe.
Ch a r0 cte ri st i cs s h o u ld Le a n towa rd s
fruit, be it citrus or tropicaL, but
notes of pine and resin are aLso
pe rfe ctLy occe pto b le."
7.25 lbs. (3.3 kg) Pitsner maLt
5.5 tbs. (2.5 kg) 2-row paLe matt
2 tbs. (0.91 kg) Gotden Naked
Oats@ maLt
1 (0.45 kg) corn sugar (10 min.)
Lb.
7.25 AAU Columbus hops
(irst wort hop) (0.5 oz./74 g at
14.5% aLpha acids)
7 AAU Cascade hops (10 min.)
(l oz./28 g at7% al.pha acids)
14.5 AAU CoLumbus hops (10 min.)
(l oz./27 g at 14.5% aLpha acids)
0.5 oz. (14 g) Columbus hops
(0 min.)
0.5 oz. (1,4 g) Cascade hops (0 min.)
t oz. (28 g) Citrao hops (0 min.)
0.75 oz. (21 g) lvlosaico hops
(0 min.)
0.75 oz. (21 g) ELLa hops (0 min.)
2 oz. (57 9) Citrao hops (dry hop)
t oz. (28 9) Mosaico hops (dry hop)
t oz. (28 g) ELta hops (dry hop)
Wyeast 1318 (London Ate lll) or
White Labs WLP015 (London Ate)
or Wyeast 1028 (London ALe)
yeast
3Á cups corn sugar (if priming)
This recipe is designed for home-
brewers to achieve 5.5 gattons
(21 L) wort in their fermenter on
brew day. This wiLL he[p offset the
loss of vo[ume to the heavy hop-
ping rate of this beer.
Buitd your water profi[e to
achieve a 100:100 PPM suLfate:
ch[oride profiLe. Crush the ma[t
and add to 5 gaLlons (19 L) strike
water to achieve a stabLe mash
temperature at 154 "F (68 "C). After
60 minutes, begin to l.auter. Collect
approximate[y 7 ga[Lons (26.5 L) of
wort in the kettle. BoiLfor 60 min-
utes, adding the first hop addition
and corn sugar with 10 minutes Left
in the boit. After the boit, remove
from heat then add the second hop
addition. Stir the wort, then Let set-
tLe for 30 minutes before cooLing
to yeast pitching temperature. Fer-
ment at 68 'F (20 'C). As the krãu-
sen begins to fal.l., typicatLy day 4 or
5, add the dry hops and let the beer
sit on the hops for 3 days. BottLe
with priming sugar or keg and force
carbonate to 2.4 votumes CO2.
(5 gal.Lons/19 L, partiaI mash)
OG = 1.073 FG = 1.015
IBU=85 SRM=6 ABV=8.1%
4 tbs. (1.8 kg) PiLsen dried maLt
extract
3.5 tbs. (1.5 kg) Light Liquid maLt
extract
2 Lbs. (0.91 kg) GoLden Naked
Oats@ matt
1.3 tb. (0.6 kg) corn sugar (10 min.)
7.25 AAU Cotumbus hops (first wort
hop) (0.5 oz./1.4 g at !4.5%
a Lpha acids)
7 AAU Cascade hops (10 min.)
(! oz./28 g at7% al.pha acids)
14.5 AAU Columbus hops (L0 min.)
(l oz./21. I at 1.4.5% aLpha acids)
0.5 oz. (74 9) Columbus hops
(0 min.)
0.5 oz. (1,4 g) Cascade hops (0 min.)
L oz. (28 9) Citrao hops (0 min.)
0.5 oz. (1.4 9) Mosaico hops (0 min.)
0.5 oz. (74 9) ELla hops (0 min.)
) oz. (57 9) Citrao hops (dry hop)
-
À
o
E
S
Àõ
<
o
õ
!
!
o
o
À
1 oz. (28 9) Mosaico hops (dry hop)
t oz. (28 9) Etta hops (dry hop)
Wyeast 1318 (London Ate lll) or
White Labs WLP0L3 (London ALe)
or Wyeast 1028 (London Ate)
yeast
/+ cups corn sugar (if priming)
§TrÊ ir?.$"{-§9}
P[ace the crushed maLt in a [arge
mus[in bag. Soak the grains in 1.5
ga[[ons (6 L) water aÍ 154 "F (68 'C)
for 60 minutes. Remove the grain
bag and wash with 2 qts. (2 L) hot
water. Top off the kettte to 6 gat-
tons (23 L) and heat up to boil.. As
soon as the water begins to boiL, re-
move from heat and stir in the dried
and Liquid ma[t extracts. Stir until.
at[ the extract is dissoLved then
return the wort to a boiL. BoiL for 60
minutes, adding the first hop and
corn sugar with 10 minutes left in
the boit. After the boi[, remove from
heat then add the second hop addi-
tion. Stir the wort, then let settle for
30 minutes before coo[ing to yeast
pitching temperature. Ferment at
68 'F (20 "C). As the kràusen begins
to faLL, typicatty day 4 or 5, add the
dry hops and let the beer sit on the
hops for 5 days. BottLe with priming
sugar or keg and force carbonate to
2.4 voLumes CO2.
BYO.COM OCTOBER 2016 67
I
New England-Style IPA Recipes
0.5 oz. (14 9) Simcoeo (5 min.)
0.5 oz. (14 g) Gal.axy (5 min.)
t oz. (28 9) Citrao hops (0 min.)
1- oz. (28 g) Simcoeo (0 min.)

1 oz. (28 g) Gataxy (0 min.) (5 gattons/19 L, partiat mash)

0.75 oz. (21 g) Citrao hops (dry hop) 0G = 1.070 FG = 1.007
1. oz. (28 g) GaLaxy hops (dry hop) IBU=92 SRM=8 ABV=8.2%
0.75 oz. (21 g) Cascade hops
(dry hop) âô\§ §§ffi §§NTS
0.75 oz. (21 g) Fatconer's FLight@ 9 tbs. (4.1 kg) extra Light tiquid
hops (dry hop) malt extract
0.75 oz. (21 g) Simcoe@ hops 1.1 l.bs. (500 g) wheat matt (40 'L)
(dry hop) 72 oz. (340 g) CarapiLso matt
Wyeast L056 (American ALe) or t2 oz. (340 g) aromatic ma[t
a
o White Labs WLP001 (Cal.ifornia 1.3 AAU Chinook hops (first wort
@
o
6
Al,e) or SafaLe U5-05 yeast hop) (0.1 oz./3 9 at 12.8%
E 3/+ cup corn'sugar (if priming) aLpha acids)
=o 4.6 AAU Chinook hops (20 mln.)
Àõ
< §Y§P §§V §Y§§3 (0.35 oz./1.0 g at 12.8% aLpha
o This recipe ls designed to achieve acids)
o
E 5.5 ga[[ons (21 L) wort in the fer- 7.8 AAU Simcoe@ hops (10 min.)
! menter on brew day. This witL hetp (0.6 oz./77 g at t3% al.pha acids)
o
o offset the loss of volume to the 0.5 oz. (74 9) Citrao hops (5 min.)
=
À
heavy hopping rate ofthis beer. 0.5 oz. (14 9) Simcoeo (5 min.)
Bultd your water profi[e to 0.5 oz. (1.4 g) Gataxy (5 min.)
achieve a 300:150 PPM sulfate:ch[o- t oz. (28 9) Citrao hops (0 min.)
ROCI( ART ride profi[e. Mitt the grains and 1.oz. (28 g) Simcoeo (0 min.)
BREWERY'S LIMITED mix with 5 gatlons (19 L) of L67 "F 7 oz. (28 g) Gataxy (0 min.)
(71 'C) strike water to reach a mash 0.75 oz. (21 g) Citrao hops (dry hop)
ACCESS CLONE temperature of 155 "F (68 "C), tar- 7 oz. (28 g) Gal,axy hops (dry hop)
(5 gattons/19 L, aLt-grain) geting a mash pH of 5.2. HoLd this 0.75 oz. (21 g) Cascade hops
oG = 1.070 FG = 1.015 temperature for 60 minutes or untiI (dry hop)
IBU=75 SRM=7 ABV=7.5% starch conversion is comptete. Vor- 0.75 oz. (21 g) Fatconer's Fl.ighto
Lauf untiI your runnings are ctear. hops (dry hop)
WhiLe Rock Art uses the cleaner Amer- Sparge with enough water to obtain 0.75 oz. (21 g) Simcoe@ hops
ican/CaLifornia ALe strain in this beer, 7 gattons (25 L) of wort and add the (dry hop)
the unfLtered product stilL hos o nice first wort hops whiLe the sparge is Wyeast 1056 (American ALe) or
gLowing haze to it thonks to the huge ongoing. BoiI for 60 minutes, adding White Labs WLP001 (Catifornia
late bursting of hops ond o high dry hops according to the ingredients ALe) or SafaLe US-05 yeast
hopping rate. List. After the boiL, turn off heat and 3/+ cup corn sugar (if priming)
begin a whirlpoot of the hot wort.
§§§ §§§ §§NY Let stand for 20 minutes, then chi[[ §T§P &Y §Y§P
13.5 tbs. (6.L2 k$ 2-row pale malt the wort to 65 "F (L8 "C). There Bring 1 gatLon (4 L) of water to
L.1 Lbs. (500 g) wheat matt (40 'L) shouLd be 5.5 gattons (21 L) of wort approximate[y 155 'F (68 'C) and
1.2 oz. (340 g) Carapil,so matt in your kettte. Aerate with pure oxy- hold there. Place the milted grains
72 oz. (340 9) aromatic ma[t gen or filtered air and pitch yeast. in grain bags and steep for 45 min-
1.3 AAU Chinook hops (first wort Ferment al 67 "F (19 'C) for 7 utes. Remove the grain bags, and
hop) (0.1 oz./3 g at 72.8% days. Add the dry hops and raise to p[ace in a co[ander. Wash the grains
aLpha acids) 72 "F (22 "C) for three more days. with 1 gal.l,on (4 L) hot water. Add
4.6 AAU Chinook hops (20 min.) 0nce the beer reaches terminaI Liquid extract white stirring, and
(0.35 oz./10 g at 72.8% atpha gravity, bottte or keg the beer and stir untiL disso[ved, then top off to
acids) carbonate to approximatel.y 2.5 voL- 7 gatlons (26.5 L). Bring the wort
7.8 AAU Simcoe@ hops (10 min.) umes. You can cold-crash the beer to a boiI and boiL for 60 minutes.
(0.6 oz./77 9 att3% aLpha acids) prior to packaging to 55 'F (2 'C) for Fo[Low the remainder of the al.L-
0.5 oz. (14 9) Citrao hops (5 min.) 48 hours to improve ctarity. grarn rectpe.

62 OCTOBER 2016 BREW YOUR OWN

 New England-Style lpA Recipes
IBU=75 SRM=8 ABV=6.5%
Tree House Brewing Co. is the
current heavyweÍght craft beer
king occording to users at
BeerAdvocate.com with on astound-
ing L2 of the top 50 beers in the
worLd being produced in LittLe Mon-
son, Mossachuseffs. .4s mony fons of
Tree House know, q new brewery is
in the works with the hopefut open-
ing in 2017. For those that can't
make the trip to Monson, here is a
good rendition of this extremeLy fla-
vorfuL beer.
I a: *i: *}}
11 tbs. (5 kg) UK pate ate ma[t
1 tb. (0.45 kg) oat matt
5 oz. (142 9) honey mal.t
5 oz. (1.42 g) Carapitso maLt
5 oz. (1.42 g) flaked oats
8 oz. (227 g) turbinado sugar
(15 min.)
8 mL HopShotrM (60 min.)
2 oz. (57 g) Citrao hops (hop stand)
2 oz. (57 g) Mosaic@ hops
(hop stand)
1. oz. (28 g) Simcoe@ hops
(hop stand)
2.5 oz. (71,9) Citrao hops (dry hop)
2 oz. (57 g) Mosaic@ hops (dry hop)
1,.5 oz. (43 g) Simcoe@ hops
(dry hop)
Wyeast 1318 (London ALe lll) or
White Labs WLP022 (Essex Ate)
or Wyeast 1335 (British Ate ll)
yeast
V+ cups corn sugar (if priming)
?ilt} &Y §"í§§,
This recipe is designed for home-
brewers to achieve 5.5 gal.tons
(21 L) wort in their fermenter on
brew day. This wiLL hel.p offset the
loss of volume to the heavy hop-
ping rate of this beer.
Buitd your water profil.e to
achieve a 100;200 PPM sul.fate:
chtoride profiLe. Crush the ma[t
and add to 4.5 ga[[ons (17 L) strike
water to achieve a stable mash
temperature at 154 "F (68 'C). After
60 minutes, begin to lauter. Cotlect
7 gattons (26.5 L) of wort in rhe
kettte. BoiL for 60 minutes, add-
ing the hop extract after the wort
comes to a boiI and the turbinado
sugar with 15 minutes left in the
boiL. After the boit, chil.l. the wort
down to 180'F (82 'C) and then
add the hop stand addition. Stir the
wort, then let sett[e for 50 minutes
before coo[ing to yeast pitching
temperature. Ferment at 68 'F
(20'C). As the kràusen begins to
fatt, typicaLLy day 4 or 5, add the dry
hops and spunding vaLve. Let the
beer sit on the hops for 3 days.
Bottl.e with priming sugar or keg
and force carbonate to 2.4
vo[umes of CO2.
ffiTT Hffiff§§
ffifr § ,'
JIJL§ffi§ ã- [
(5 gattons/19 L, partiaL mash)
OG = 1.061 FG = 1.014
IBU = 75 SRM = 8 ABV = 6.5o/o
-\' i?l* í,1," !J ? (
6 (2.7 kg) extra [ight dried matt
extra ct
1 tb. (0.45 kg) oat matt
5 oz. (742 g) honey maLt
5 oz. (142 g) CarapiLso maLt
5 oz. (1.42 g) flaked oats
8 oz. (227 g) turbinado sugar
(15 min.)
8 mL HopShotrM (60 min.)
2 oz. (57 9) Citrao hops (hop stand)
2 oz. (57 g) Mosaico hops
(hop stand)
t oz. (28 g) Simcoeo hops
(hop stand)
2.5 oz. (7I9) Citrao hops (dry hop)
2 oz. (57 q) Mosaic@ hops (dry hop)
1-.5 oz. (43 g) Simcoe@ hops
(dry hop)
Wyeast 1318 (London A[e lll) or
White Labs WLP022 (Essex Ate)
or Wyeast 1535 (British Ate lt)
=
L
@
o
E
S
Lo
o
ru
=
o
o
Eo
À
V+ cups corn sugar (if priming)
§,YX* §Y §?§§3
PLace the crushed mal.t in a mus[in
bag. Steep the grains in L gaLl.on
(4 L) water at 154 'F (68 .C) for 45
minutes. Remove the grain bag and
wash with 2 qts. (2 L) hot water.
Top off the kettle to 5 ga[[ons and
heat up to boit. As soon as the
water begins to boit, remove from
heat and stir in the dried mal.t
extract. Stir untiL a[[ the extract is
dissotved then return the wort to a
boiL. Boit for 60 minutes, adding the
first hop addition just after the wort
comes to a boil and a second hop
addition with 10 minutes Left in the
boit. After the boiL, chiLL the wort
down to 180'F (82 'C) and then
add the hop stand addition. Stir the
wort, then tet sit for 50 minutes
before cooLing to yeast pitching
temperature. Top off the fermenter
to 5.5 ga[[ons (21 L). Ferment at
68 'F (20 "C). As the krãusen begins
to faLL, typica[Ly day 4 or 5, add the
dry hops and spunding vatve. Let
the beer sit on the hops for 5 days.
Bottle with priming sugar or
keg and force carbonate to 2.4 vo[-
umes of CO2.
TíP§ T Ê S{JÜCE§S.
For more information about whirL-
pooL hopping and hop stands, check
out byo.com,/story2808.
BYO.COM OCTOBER 2016 63
New England-Style IPA Recipes
=
L
o
o
o Buitd your water profite, starting
: E
d
o
!
!
o
o 60 minutes, begin to Lauter. BoiL
E I
d
TAILLIl"JM BREhtlIí.{G
Ü0.'S §IEEPIR §T"
t!-0Nr
(5 gaLLons/19 L, al.L-grain)
oG = 1.066 FG = 1.013
IBU=75 SRM=5 ABV=7.2%
TriLLium brewers describe this beer on
their website os, "Opaque oronge-yel-
Low in coLor with floraL aromos oÍ lime
zest, grapeÍruit peeL, pine sap, and
candied oronge."
ã&§ ffi§§}ãffi Y§
11 tbs. (5 kg) 2-row pale malt
1.5 Lbs. (0.68 kg) wheat matt
t2 oz. (0.34 kg) dextrine malt
4 oz. (lt3 9) pate crystal malt
(1s 'L)
72 oz. (0.34 kg) dextrose sugar
14 AAU Columbus hops (60 min.)
(l oz./28 9 at t4% atpha acids)
14 AAU Columbus hops (10 min.)
(7 oz./28 I at t4% a Lpha acids)
2.5 oz. (71g) Cotumbus hops
(hop stand)
5 oz. (142 g) EI Doradoru hops
(dry hop)
1-.5 oz. (43 g) Columbus hops
(dry hop)
% whirLfloco tabtet (10 min.)
White Labs WLP007 (Dry Engtish
Ate) or Wyeast 1098 (British Ate)
or Gigayeast GYO54 (Vermont
OCTOBER 2016 BREVVYOUR
IPA) yeast
lt cups corn sugar (if priming)
§Yãp # ?'§p
This recipe is designed for home-
brewers to achieve 5.5 ga[Lons
(21 L) wort in their fermenter on
brew day. This wiLL heLp offset the
loss of vo[ume to the heavy hopping
rate of this beer.
with either very soft or RO water.
Target a water profite of 200:l-00
PPM suLfate:chtoride. Crush the ma[t
and add to 4 ga[[ons (15 L) strike
water to achieve a stabLe mash tem-
perature at 150 'F (65.5 'C). After
for 60 minutes, adding the first hop
addition after the wort comes to a
boit and a second hop addition with
10 minutes teft in the boiL. After the
boi[, chiLL the wort to 180 'F (82 "C)
and then add the hop stand addi-
tion. Stir the wort, then let settLe for
30 minutes before coo[ing to yeast
pitching temperature. Ferment at 68
"F (20 'C). As the krâusen begins to
fatt, typicaLty day 4 or 5, transfer to
a keg with the dry hops and add a
spunding va[ve. Let the beer sit on
the hops for 4-5 days, then transfer
to a serving keg or bottling bucket.
You may want to cold-crash the
beer prior to the transfer by drop-
ping the temperatue of the beer to
35 "F (2'C) for 24 hours.
Bottl.e with priming sugar or
force carbonate the serving keg to
2.4 voLumes CO2.
TNILLIUM BREU1JINü
Üü.,§ §LEEPER ST
üLMNI
(5 gattons/19 L, extract with grains)
oG = 7.067 FG = 1.014
IBU=75 SRM=5 ABV=7.2%
{N §ü §§§§§
6.6 tbs. (3 kg) gotden tiquid
ma[t extract
2 (0.91 kg) wheat dried maLt
Lbs.
extract
4 oz. (713 g) dextrin matt
OVVN
4 oz. (1,13 g) pate crystaL ma[t
(1s'L)
L2 oz. (0.34 kg) dextrose sugar
14 AAU Columbus hops (60 min.)
(L o2./28 g at 1.4% aLpha acids)
14 AAU CoLumbus hops (10 min.)
(l oz./28 9 at 1.4% aLpha acids)
2.5 oz. (71. g) CoLumbus hops
(hop stand)
5 oz. (1-42 9) EI Dorador" hops
(dry hop)
1.5 oz. (43 g) Cotumbus hops
(dry hop)
% WhirLfloco tablet (L0 min.)
White Labs WLP007 (Dry Engtish
A[e) or Wyeast L098 (British Ate)
or Gigayeast GYO54 (Vermont
PA) yeast
/+ cups corn sugar (if priming)
Ptace the crushed matt in a muslin
bag. Steep the grains in 6 gatton
(25 L) water at 160 'F (71 'C) for 20
minutes. Remove the grain bag and
wash with 2 qts. (2 L) hot water. Be
sure to remove the wort from heat
then stir in the dried and Liquid maLt
extracts. Stir untiL a[[ the extract is
dissolved then return the wort to
a boiL. BoiL for 60 minutes, adding
the first hop addition after the wort
comes to a boiL and a second hop
addition with 10 minutes Left in the
boiL. After the boil., chi[[ the wort
down to 180 'F (82 'C) and then
add the hop stand addition. Stir the
wort, then Let settte for 30 minutes
before cooLing to yeast pitching
temperature. Top off the fermenter
to 5.5 gattons (21 L) then aerate the
wort. Ferment at 68 'F (20 "C). As
the kráusen begins to fatt, typicatty
day 4 or 5, transfer to a keg with the
dry hops and add a spunding vaLve.
Let the beer sit on the hops for 4-5
days, then transfer to a serving keg
or bottting bucket. You may want
to coLd-crash the beer prior to the
transfer by dropping the tempera-
ture of the beer to 35 'F (2 'C) for
24 hours.
Bottle with priming sugar or
force carbonate the serving keg to
2.4 vo[umes CO2.
like they are a necessity. I've played the IPAs brewed with these strains able strains for those seeking to brew
around with up to r5oh flaked grains don't seem to clear to the extent that this style of American IPA, so refer to
in my grain bill and the results have the American strains do when sub- the suggestions given in the recipes
been borderline overkill. lC Tetreault jected to high levels of hop oils. This is (starting on page 6o) for some ideas.
says that, "regarding unmalted/raw/ at odds with most literature on these
flaked adjuncts . . . we don't use that specific English strains. If you read !, *4.{11
in every hop forward beer. Actually a the description for most of the yeast Water can play a pivotal role in the
relatively small percentage of our hop strains used to produce these hazy development of th'e New England-
forward beers contain them." Sugar IPAs, most all of them are considered style IPA. Focus on the hardness
additions such as dextrose, sucrose, "highly-flocculent" strains, while levels of your water. If you have soft
and raw sugars increase the gravi- the Chico strain) commonly chosen water, then you have a great starting
ty of the wort to assure a dryness in for West Coast IPAs is a low-medi- point. If you have hard water, obtain
the higher alcohol versions. If you um flocculator. Why then won't these a water report from your town's water
do choose a raw sugar, once again be beers clear when subjected to heavy department. If that is not available,
sure to keep the addition modest; I doses of late boil or dry hops? This is there are several labs that can test a
have found molasses characteristics still very much a grey area) so I asked sample, or you can purchase an at-
can start to become apparent when I several folks in the industry about the home water test kit. No matter what,
started to near about 10% of the grain haze. What some brewers point to is using distilled or RO water will get
bill. The goal is to keep the hops as the that these yeast strains flocculate al- you a great base to the build the water
feature of the beer while providing a most too quickly. This doesn't allow profile you are after. Try to keep your
soft, subtle backbone to the beer. time for the hop oils and polyphenols bÍcarbonate level under 5o PPM for
to adhere to the yeast, leaving those your strike and sparge water.
í*;;li compounds and other hop derived Next thing to focus on is your
Here is where New England-style IPA compounds in solution instead of sulfates and chlorides. This can be a
deviates from West Coast-style IPA. stripping them out. Something that fairly controversial area when deal-
Yeast and the treatment downstream Ashton Lewis points out is that the ing with New Engiand-style IPAs but
from fermentatlon seems to be the haze found in hefeweizens is primar- once again can possibly be a dividing
biggest break between the two ren- ily from protein/polyphenol interac- line between New England-style IPA
ditions of the sty1e. First off, Iet's fo- tions and not from the yeast. and West Coast-style IPA. When I ini-
cus on the downstream treatment of So what yeast strains should you tially started tinkering with my water
these beers. Most New England-style use? There is no shortage of avait- levels, I treated my IPA brewing water
IPAs are not fined in the fermenter
with clarifying agents such as gelatin,
Biofine@, or PolyclarrM, nor are they
later filtered or centrifuged in order to
clear the beer. The thought process is
that stripping the beer of all the yeast
also strips hop oiis and other subtle
nuances that help build the character
of the beer. This allows the maximum
level of hop oils to remain in the beer
through the finished product. Sec-
ondly the New England brewers will
ferment with an English-origin yeast
strain. BYO's Technical Editor Ashton
Lewis points out, "According to DNA
studies, California Ale yeast (White
Labs WLPool, Wyeast 1056, and other
Chico AIe strains) is most likely from
the Cologne area in Germany." This
Iine of American strains have been se-
lected for their capacity for producing
clean, bright and bitter beers without
adding character. The yeast strains
the New England-style IPA brewers
are using are adding more esters to
the beer, many of which help build the
juice-like profile for these beers. Also

BYO.COM OCTOBER 2016 65

 for az:t sulfate to chloride level in my
beer, which generally translated to
1oo:5o PPM. I produced several beers
that, to me, would rival beers my
brewing idols were putting out. But in
the spirit of homebrewing, I kept ex-
perimenting. I moved that to 2ooi5o
I
PPM sulfate:chloride and found that
didn't seem to move my needle much
I
at all. Next I tried 1oo:1oo and found
that did seem to move my needle.
My findings aren't the only anecdot-
al evidence to confirm that boost-
ing the chlorides may be beneficial
to this style of beer. If you're look-
ing to adjust your sulfates and chlo-
ride levels for your strike water and
sparge water) I highly recommend
checking out the Scottlanish.com
March 7th, 2016 post titled "Mouth-
feel Softness." Scott talks about pos-
sible negative effects of increased
sulfate levels and positive effects of
chloride levels.
Fícps
Generally, the bitterness from hops
in this take on IPA plays a supporting
role, one that counteracts the body
and sweetness provided from the
malts. First of all, keep the bittering
additions to a low to moderate level.
You can experiment with adding more
bittering hops, but I've never found a
positive correlation to big additions
of bittering hops leading to a better
New England-style IPA. Use high al-
pha hops Iike Magnum, Warriorr*, or
Bravo if going for pellet or whole leaf
hops and I advise keeping the bitter-
ing addition fairly low. I'll typically
bitter to a r:3 BU:GU (bitter units:-
gravity units) when I brew this style
of IPA. This means that for a beer that
I targeted a starting gravity of r.o66,
the 6o-minute hop addition contrib-
uted about zz IBUs. This is to avoid
adding a harshness that can come
from boiling larger amounts of green
hops for an extended period of time.
The other option is to use hop extracts
which can provide the necessary al-
pha acids to add bitterness to the beer
without getting the polyphenols that
some brewers feel contributes to the
harsh characteristics.
Late boil additions and dry hops
play a much more influential role
66 ocroBER 2016 BHEvvyoun ovvN
compared to bittering hops during
the production of New England-style
IPA. Copious late boil or whirlpool/
hop stand additions are beneficial for
all highly aromatic IPAs. This will add
plenty of IBUs to supplement your
bittering addition and begin building
your hop oil profile. I find that more
pungent, aromatic varietals like Sim-
coe@, Columbus, Chinook and Apollo
play well in this stage. Each brewer
seems to find a technique in this area
that works for them whether it means
adding several additions at 20 min-
utes or less to the boil, then chilling
to some determined temperature for a
final hop stand or just adding all their
late boil hops at flameout and letting
sit for 20+ minutes. There doesn't
seem to be a wrong way, just various
ways to get the various low flashpoint
hop oils into the beer.
Dry hops are the next objective to
set your sights on. I would like to fo-
cus on the techniques as opposed to
the quantities or hop varietals since
technique seems to hold the trump
card. But one thing is for sure, don't
be overly shy with the dry hops ad-
dition. One ounce per gallon (7.5 g
per liter) is definitely a good starting
point. You can adjust to more or less
depending on your results. Fellow
homebrewers Scott Janish and Mi-
chael Tonsmeire added that kegging
these beers can have several advan-
tages. Keg hopping, CO, purging and
the lack of an extended carbonation
period are two such advantages of us-
ing kegs vs. bottling.
So when is the best time to add
the dry hops? While not a necessity, a
two-stage dry hop addition seems to
be a solid choice for this style of IPA.
Take whatever your intended goal for
dry hopping is and split it into two ad-
ditions. First addition would be added
during active fermentation while the
second addition would be added once
active fermentation has died down
and yeast have flocculated. First addí-
tion could be added ar various stages
of primary fermentation; some brew-
ers seem to add them at the same time
as the yeast are pitched, some add it
at high krãusen while many others
add it near termination of active fer-
mentation. I add the first round of dry
hops as the krãusen has died down.
Hop glycosides and biotransforma-
tions are important in this discussion
about how the yeast will interact with
the hop oils and hop derivatives. I
find that the late boil/whirlpool hops
will provide characteristics similar to
those hop oils added during early fer-
mentation. As for the second round
of dry hops, the goal is to wait until
fermentation has died down. Timing
is not so much a factor here, but ox-
ygen intrusion is paramount. Be sure
to take extra measures to ensure as
Iittle orrTgen as possible is introduced
into the beer.
Finally, this is something that is
new to me: Dry hopping under pres-
sure. This will require some additional
pieces of equÍpment, mainly a feature
called a spunding valve. A spund-
ing valve is a pressure release valve
that allows brewers to set their vessel
to a certain PSI. If the pressure goes
beyond that set point, the valve opens
to bring it back to within the set pres-
sure limits. To build your own spund-
ing valve, read our project at http://
byo.com/stoÍy3g7. So why may this
be helpful to this style? Because we are
looking to retain as much hop aro-
matics as possible and keep the blow-
off to a minimum. Homebrewers and
pro brewers both have been experi-
menting more and more with spund-
ing valves for both primary and dry
hopping stages of beer production.
The East Coast brewing revolution
is in full swing and if you can't make it
to the region to get a sample, at least
now you can start brewing beers simi-
lar in character to those mentioned in
the article. And if you are not a fan of
the hazy, glowing beers, just be sure
to let those fans who do enjoy the
style to sip in peace. As with so many
aspects about life, there is no such
thing as the perfect.
Specíal thanks to all the brewers
who helped with the production of
this article: lohn Kimmich at The Al-
chemist, Shaun Hill at Hill Farmstead
Brewery, Joel Mahaffey at Foundation
Brewing Co., Matt Cohen at Fiddle-
head Brewing Co., Matt Nadeau at
Rock Art Brewery, and JC Tetreault
at Trillium Brewing Co. Please visit
these breweries for yourself! avo