New England IPA Recipe
A worked, brew-ready recipe for a New England IPA — opaque, soft, pillowy, and saturated with tropical and stone-fruit aroma, with bitterness pushed firmly into the background. Batch size: 5 gallons / 19 L, ~72% efficiency.
#Target Stats
| Stat | Value |
|---|---|
| OG | 1.062 |
| FG | 1.014 |
| ABV | 6.3% |
| IBU | 35 (low, soft) |
| SRM | 4 |
#Grain Bill
| Malt | Amount | % |
|---|---|---|
| American 2-row (or pale ale malt) | 4.3 kg | 76% |
| Flaked oats | 0.85 kg | 15% |
| Flaked wheat | 0.50 kg | 9% |
Heavy flaked oats and wheat build the protein-rich body and stable haze the style demands. Add rice hulls — these adjuncts have no husk. See Milling and the Grain Bill and Clarification and Haze Management.
#Mash
Single infusion at 67–68 °C for 60 minutes — high, to leave dextrins for a full, soft mouthfeel. See Mashing and The Science of Mouthfeel.
#Water Profile
Chloride-forward for a pillowy, almost sweet softness — the inverse of West Coast. See Water Treatment for Brewing and the Water Chemistry and the Sulfate-Chloride Ratio.
| Ion | Target (ppm) |
|---|---|
| Calcium | 100 |
| Sulfate | 75 |
| Chloride | 150 |
| Sulfate:Chloride | ~1:2 |
#Hop Schedule
Almost all hops are added on the cold side — minimal bittering. See Hop Additions and Timing.
| Timing | Hop | Amount | Purpose |
|---|---|---|---|
| 60 min | Citra (12% AA) | 14 g | Light bittering |
| Whirlpool (74 °C, 30 min) | Citra | 56 g | Aroma + flavor |
| Whirlpool (74 °C, 30 min) | Galaxy | 42 g | Aroma + flavor |
| Dry hop 1 (active, day 3) | Mosaic | 56 g | Biotransformation |
| Dry hop 1 (active, day 3) | Citra | 56 g | Biotransformation |
| Dry hop 2 (cold) | Galaxy | 56 g | Aroma retention |
| Dry hop 2 (cold) | Mosaic | 56 g | Aroma retention |
This is a double dry hop — see Dry Hopping and Biotransformation.
#Yeast & Fermentation
- Yeast: an expressive, low-flocculating "juicy" English/hazy strain — see IPA Yeast Strains.
- Ferment: 20–22 °C for ester expression.
- First dry hop: during active fermentation for Biotransformation and thiol release.
Heavy dry hopping invites refermentation. Dry hop warm, give a diacetyl rest, confirm a stable gravity, then crash. See Hop Creep and Refermentation.
#Packaging
NEIPA aroma collapses with the slightest oxygen. Purge everything; package low-oxygen; refrigerate immediately. See Carbonation and Packaging and Hop Fade and Oxidation.