Have fun and brew this hazy, soft, tropical, stone-fruity IPA.
I should note that the water additions I make for this recipe are based on the water profile in my city, Toronto. To make this style work, you will likely need to make adjustments to your water chemistry, boosting chloride levels. Beer and Brewing has a great guide on this. I recommend reading it before making your first New England IPA.
I’ll also add that this recipe is admittedly complex if it’s your first attempt at this style. I have since brewed and shared a simpler NEIPA recipe you may want to check out too.
- Method: 1 gallon BIAB (Brew-in-a-bag), single stage
- Target OG (Original Gravity): 1.067
- Target FG (Final Gravity): 1.014
- Bitterness (IBUs): 68
- Estimated ABV: 7.0%
- Boil: 60 minutes
- 2.25 lbs U.S. Pale 2-Row Malt
- 4 oz Flaked Oats
- 2.5 oz Cara-Pils
- Additions before the mash
- 2.7 g Calcium Chloride
- 0.4 g Gypsum
- Additions after the mash, before the boil
- 0.03 oz Citra Hops
- 0.03 oz El Dorado Hops
- 0.03 oz Mosaic Hops
- Whirlpool for 40 minutes
- 0.05 oz Citra Hops
- 0.05 oz El Dorado Hops
- 0.05 oz Mosaic Hops
- Whirlpool for 30 minutes
- 0.09 oz Citra
- 0.09 oz El Dorado
- 0.09 oz Mosaic
- Whirlpool for 20 minutes
- 0.04 oz Citra
- 0.04 oz El Dorado
- 0.04 oz Mosaic
- London Ale Yeast (Wyeast 1318)
- Dry Hop for 8 days:
- 0.15 oz Citra
- 0.15 oz El Dorado
- 0.15 oz Mosaic
- Dry Hop for 4 days:
- 0.20 oz Citra
- 0.20 oz El Dorado
- 0.20 oz Mosaic
- Add the prescribed water additions to 9 litres of water.
- Bring water to a temperature of 155°F. Add your grains and give everything a good stir until the whole thing looks a bit like oatmeal. Shut off the heat, cover with a lid, and let it steep at 149°F for 60 minutes.
- Then you need to “mash out.” You put the heat back on, and raise the temperature to 168°F (75.6°C) and keep stirring for 7 minutes.
- Remove the grains and prepare for the boil. If you’re using a bag, just pull it out and let it drip near-dry above the pot. If you’re using a colander, strain to remove the grains, preserving the wort, which you’ll add back to the pot.
- Check that your gravity is on track and correct it, if needed. You need 67 gravity points for this recipe, and our target post-boil volume is 1.3 gallons.
- Start the boil by bringing your wort up to a boil. Once boiling, start your timer.
- Meanwhile, prepare your sanitizer solution.
- Add boil hops according to the schedule prescribed.
- Once the boil is over, begin the whirlpool. Shut off the heat and then…
- Maintain the wort at a temperature between 185-210°F. Steep the hops for the length prescribed in the recipe.
- Just before the whirlpool is complete, make an ice bath in your kitchen sink. Load it up with as much ice and cold water as you can. Once the boil is over, transfer your pot to the sink to cool your wort to pitching temperature, as prescribed on the yeast pack. Remember to sanitize your thermometer every time you check the temperature.
- Meanwhile, thoroughly clean and sanitize your carboy, screw cap, airlock, funnel, and strainer/colander. You want everything to be ready to go once the wort is at the right temperature.
- Once the wort is at pitching temperature, transfer it to the carboy by passing it through a strainer overtop the funnel. Do not fill the carboy higher than the one-gallon mark.
- Aerate the wort. Cover the fermenter with a screw cap and gently rock the carboy back and forth for a few minutes to mix in some air.
- Pitch the yeast! Use sanitized scissors to cut open the package and pour in only half of the yeast.
- Seal the carboy by filling the airlock with sanitizer. Fit it in the screw cap. Move the carboy to a dark spot, free of the home’s daily commotion for at least 14 days (but ideally not more than 21).
- Add your dry hops, according to the hop schedule.
- Move the carboy to the countertop, if it wasn’t already there. If the wort got lots of movement during transfer, let it sit so that any stirred-up yeast has a chance to re-settle.
- Sanitize everything that will come in contact with the beer: bottling bucket, auto-siphon, tubing, filler, bottles, and bottle caps.
- Dissolve 0.59 oz (17g) corn sugar in enough boiling water to dissolve it. Add the dissolved sugar solution to your sanitized bottling bucket.
- Fill your auto-siphon and hose with sanitizer before submerging in the carboy. Transfer the solution to a spare container until the beer has completely replaced all the sanitizer in the tubes. Now you can place the end with the bottle filler in the bottling bucket, which should also be on the floor and gently transfer the beer from the carboy to the bucket.
- Transfer all the liquid up and the point where it reaches the sediment. Leave the sediment in the carboy.
- Now, move the bottling bucket to the counter and siphon the beer quietly into each bottle. When the liquid gets to the very top of the bottle, remove the bottle filler, which will leave the perfect amount of headspace at the top of the bottle.
- Cover each bottle with the sanitized caps and cap them into place, or secure your sanitized swing-top caps if using those.
- Store the bottles upright in a quiet, dark corner at 65F (18.5C) or so.
- Wait 30 days, if you can. If you’re way too curious (I can’t blame you!) try and hold out for 14 days. If you absolutely can’t wait, you can try after 7 days, but the beer really needs at least 14 days to condition.
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