FlyingWombat
Member
Recipe Description
The New England India Pale Ale (NEIPA) is a super fruity
low bitterness style of IPA that typically sits around the
5.5-7.5% ABV mark. This particular recipe makes a 6.5%
tropical juice bomb of a beer, with big flavors and aromas
of mango, peaches, guava, orange, pineapple, and a
touch of watermelon, lychee, and candy-like sweetness!
If you haven't brewed a NEIPA before or just wanted to
know what ingredients go into brewing a NEIPA, this is
the guide for you!
Batch size & ABV
Water
Malts:
Hops & whirlfloc tablets
Yeast options & fermentation temperatures
Step 1 – Milling
Step 2 – Mashing
Step 3 (optional) – Sparging
Step 4 – Boiling
Step 5 – Whirlpooling / whirlpool hop additions
Step 7 – Fermentation & dry hopping
Step 8 (optional) – Cold crashing
BREWDAY FINISHED!
You can check how we brewed this beer here!
Cheers!
The New England India Pale Ale (NEIPA) is a super fruity
low bitterness style of IPA that typically sits around the
5.5-7.5% ABV mark. This particular recipe makes a 6.5%
tropical juice bomb of a beer, with big flavors and aromas
of mango, peaches, guava, orange, pineapple, and a
touch of watermelon, lychee, and candy-like sweetness!
If you haven't brewed a NEIPA before or just wanted to
know what ingredients go into brewing a NEIPA, this is
the guide for you!
Batch size & ABV
- 38L (2 19L corny kegs) / 10 gal finished beer
- 50L (13.2 gal) wort
o For a smaller 19L (5 gal) batch size simply
half the ingredients of this recipe
- Starting gravity – 1.063
- Final gravity 1.013
- ABV – 6.5%
Water
● With sparging
o 30L (7.9 gal) strike water approx. 75°C (167°F) use this calculator to determine your
strike water starting temp for a 69°C (156°F) mash
o 30L (7.9 gal) sparge water at 78°C (172°F)
● Without sparging
o 60L (7.9 gal) strike water approx. 74°C (165°F) use this calculator to determine your
strike water starting temp for a 69°C (156°F) mash
Malts:
● Pale ale malt – 7.7kg (17 lb)
● Wheat Malt – 1.65kg (3.6 lb)
● Rolled Oat – 1.1kg (2.4 lb)
● Crisp Cara Gold (light caramalt) – 550g (1.2 lb)
● Rice Hulls (not necessary, just helps with sparging) – 550g (1.2 lb)
Hops & whirlfloc tablets
● Galaxy
o 10g (0.35 oz) - 60 minutes left in the boil
● Lupomax El Dorado
o 40g (1.4 oz) – whirlpool for 20 minutes at 75°C (167°F)
o 65g (2.3 oz) - Dry hop at gravity 1.017 (approx. day 6-10 depending on your yeast)
● Lupomax Mosaic
o 40g (1.4 oz) – whirlpool for 20 minutes at 75°C (167°F)
o 65g (2.3 oz) - Dry hop at gravity 1.017 (approx. day 6-10 depending on your yeast)
● Lupomax Sabro
o 40g (1.4 oz) – whirlpool for 20 minutes at 75°C (167°F)
o 65g (2.3 oz) - Dry hop at gravity 1.017 (approx. day 6-10 depending on your yeast)
● Lupomax Amarillio
o 40g (1.4 oz) – whirlpool for 20 minutes at 75°C (167°F)
o 65g (2.3 oz) - Dry hop at gravity 1.017 (approx. day 6-10 depending on your yeast)
● Whirlfloc tablets
o 2 tablets – 15 minutes left in the boil
Yeast options & fermentation temperatures
● 23g (0.8 oz) Kveik (we used a Omega yeats Espe Kveik, but any kveik is great!) ferment at
32°C
● 23g (0.8 oz) US-05 – ferment at 20°C
● 23g (0.8 oz) S-04 – ferment at 19°C
Step 1 – Milling
- Mill grains to medium crush (set mill rollers to a gap of approx. 1mm / 0.039 inches)
- Just keep in mind roller gap settings are not universal so as you brew more batches you will
find the ideal crush size for your setup
- Alternatively if you don’t have a grain mill you can order your grains crushed from most
homebrew stores, both online and in person
Step 2 – Mashing
- Mash for 60 minutes at 69°C (156°F)
o Set your strike water to a few degrees above the target mash temperature, you can
use this calculator to determine what your strike temperature should be
- ensure you mix in the grains thoroughly with a mash paddle to prevent dough balls from
forming (big spoons, spatulas or whisks will also work)
o its easier to mash the grains and prevent dough balls if you add a little grain at a
time, mix, add more grain and repeat until all the grains are mixed
- if you don’t have a mash tun with heating then ensure after you have finished mixing the
grains in to insulate your mash tun (thick neoprene or heavy blankets both work well)
Step 3 (optional) – Sparging
- if your setup has the capability to sparge then do so with 30L (7.9 gal) of sparge water at 78
°C (172°F)
- if you are not sparging and using a BIAB (brew in a bag) method then remove grains from
mash tun and twist and squeeze the bag to get as much liquid out of the grains as possible
- as you start sparging (or straining your BIAB bag) begin raising the temperature of your wort
to a boil
Step 4 – Boiling
- once your wort begins to boil start a timer for a 60-minute boil and add your bittering hops,
10g (0.35 oz) of Galaxy
- at 15 minutes left in the boil add 2 whirlfloc tablets
- after 60 minutes of boiling turn of the heat and chill the temperature of the wort down to
75°C (167°F) and begin whirlpooling
o if you don’t have a wort chiller you could rest your boil kettle in an ice bucket
o if your system can’t whirlpool you can also achieve this with a mash paddle and a
power drill, if you don’t have this either don’t worry about whirlpooling it’s not
completely necessary
Step 5 – Whirlpooling / whirlpool hop additions
- once temperature reaches 75°C (167°F) and you have started whirlpooling add your
whirlpool hops, 40g (1.4 oz) each of Lupomax versions of Mosaic, Amarillo, Sabro and El
Dorado
- allow hops to whirlpool in the wort for 20 minutes and then begin chilling wort again down
to yeast pitching temperature
- once you’ve reached yeast pitching temperature take an original gravity reading of your wort
Step 6 – Yeast Pitching
- It is best to make a yeast starter before beginning your brew day (ideally 1 day before) to
ensure your yeast are as active and healthy as possible before pitching, but not completely
necessary – you could also just rehydrate yeast 30 minutes before pitching.
- Pitch yeast in wort a degree or two higher than the target fermentation temperature to help
yeast take off more aggressively
o To make a yeast starter you can use either:
▪ DME (dry malt extract) at a ratio of approx. 100g per 1L water (3.5 oz per 33
fluid ounces) for gravity of approx. 1.040
▪ some unfermented wort kept cold and sanitary from a previous brew day
▪ 70g of table sugar per 1L water (2.5 oz per 33 fluid ounces) – however, it is
best to use malt sugar (wort / DME) whenever possible to reduce the chance
of shocking the yeast with a different food source from starter to wort
pitching
o To rehydrate yeast
▪ Add yeast to approx. 10 times as much room temperature water as the
weight of the yeast e.g. 10g yeast in 100 ml water (0.35 oz yeast in 3.5 fluid
ounces water)
Step 7 – Fermentation & dry hopping
- Allow yeast to ferment over the next week to two weeks
- If you have a temperature-controlled system keep the fermenter temperature to the
recommended fermentation temperature for each yeast strain (stated in the yeast
ingredients section above)
- Monitor the fermentation activity over the first 7 days by the bubbling of the blow-off
tube/airlock of your fermenter, as the bubbling slows down (roughly around day 7) take a
gravity reading. When the gravity reaches around 1.014 raise the temperature of your
fermenter by 1-2 degrees for 2 days for a diacetyl rest (if you don’t have temperature control
don’t worry about this step, it's not the end of the world!)
o It's important to note that fermentation times will vary based on your circumstances
like temperature, amount of yeast pitched, the healthiness of yeast, the gravity of
the wort, pH, etc. so don’t stress be patient and know that these times are just a
rough guide
- On day 2 of the diacetyl rest (once gravity reaches roughly 1.015 – 1.017) add 65g (2.3 oz)
each of Lupomax versions of Mosaic, Amarillo, Sabro, and El Dorado
- One day after dry hopping take a gravity reading, fermentation should finish at about 1.013,
if you haven't reached this yet wait another day and take another reading, once the gravity is
the same 2 days in a row move onto cold crashing! (If you can’t / don’t want to cold crash go
straight to kegging/bottling your beer!)
Step 8 (optional) – Cold crashing
- begin cold crashing your fermenter (bring the temperature of your fermenter down to as
close to 0°C (32°F) as possible, for 2 days to a week depending on how patient you are
- If you don’t have a temp-controlled fermenter, you can cold crash by putting your fermenter
in a fridge or temp-controlled chest freezer
- After you have finished cold crashing it's time to keg/bottle your beer! If you are bottling
your beer from the fermenter uncarbonated remember to add about 5-7 grams (0.17 - 0.24
oz) of priming sugar to your bottles to carbonate your beer.
BREWDAY FINISHED!
You can check how we brewed this beer here!
Cheers!