New England IPA Juicy New England India Pale Ale

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FlyingWombat

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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
- 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!
 
OP
OP
FlyingWombat

FlyingWombat

Member
Joined
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DSC00372 reduced.jpg


This is what the end product looks like, and it bloody tastes great!
 
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