Avg. Perfect Northeast IPA (NEIPA) Beer Recipe | All Grain Specialty IPA: New England IPA by kcq101 | Brewer's Friend
Brew your best beer EVER. Start your Free Trial of Brewer's Friend today! Sign Up ×

Avg. Perfect Northeast IPA (NEIPA)

204 calories 19.3 g 12 oz
Beer Stats
Method: All Grain
Style: Specialty IPA: New England IPA
Boil Time: 60 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Quinn - (Beer Advocate Crowd-Sourced Recipe)
Rating:
4.76 (38 Reviews)

Hop Utilization: 88%
Calories: 197.1 (Per 12oz)
Carbs: 18.3 g (Per 12oz)
Created: Tuesday May 31st 2016
Similar Recipes

NEIPA #11: Voss Kveik

by bradyt88

OG: 1.063 FG: 1.011 ABV: 6.8% IBU: 53

Golden Haze IPA

by Nebula Brewing

OG: 1.054 FG: 1.009 ABV: 6.0% IBU: 59

NE Pale Ale

by pietrok22

OG: 1.078 FG: 1.021 ABV: 7.6% IBU: 56

1.062
1.013
6.5%
59.3
5.2
n/a
n/a
 
Brew Log History
0Temp
1.012Gravity
OG: 1.060
Attenuation: 79.17%
6.3%ABV
Calories: 197.1 / 12oz
Carbs: 18.3 g / 12oz
8Days
Readings: 0

Aug 14, 2016 to Aug 22, 2016

Last Updated: 9 years ago from Brewlog
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.75 lb US - Pale 2-Row10.75 lb Pale 2-Row 37 1.8 77%
1.40 lb American - Wheat1.4 lb Wheat 38 1.8 10%
1.40 lb Flaked Oats1.4 lb Flaked Oats 33 2.2 10%
0.42 lb Honey Malt0.42 lb Honey Malt 37 25 3%
13.97 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Citra1 oz Citra Hops Pellet 12.6 Boil 10 min 13.55 7.3%
1 oz Galaxy1 oz Galaxy Hops Pellet 15.6 Boil 10 min 16.77 7.3%
1.50 oz Citra1.5 oz Citra Hops Pellet 12.6 Whirlpool at 170 °F 15 min 9.23 10.9%
1.50 oz Galaxy1.5 oz Galaxy Hops Pellet 15.6 Whirlpool at 170 °F 15 min 11.43 10.9%
1.50 oz Mosaic1.5 oz Mosaic Hops Pellet 11.3 Whirlpool at 170 °F 15 min 8.28 10.9%
1 oz Citra1 oz Citra Hops Pellet 12.6 Dry Hop 7 days 7.3%
1.50 oz Galaxy1.5 oz Galaxy Hops Pellet 15.6 Dry Hop 7 days 10.9%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Dry Hop 7 days 7.3%
1.25 oz Citra1.25 oz Citra Hops Pellet 12.6 Dry Hop 3 days 9.1%
1.50 oz Galaxy1.5 oz Galaxy Hops Pellet 15.6 Dry Hop 3 days 10.9%
1 oz Mosaic1 oz Mosaic Hops Pellet 11.3 Dry Hop 3 days 7.3%
13.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.25 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp Irish Moss Fining Boil 15 min.
0.50 tsp Yeast Nutrient Other Boil 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
6 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - London Ale III 1318
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
High
Optimum Temp:
64 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 116 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 0 0 175 90 0
Mash Water:
CaCl2 (Calcium Chloride) - 3 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 5 ml (for Mash pH ~5.3)

Sparge Water:
CaCl2 (Calcium Chloride) - 2 grams
CaSO4 (Gypsum) - 2 grams
Campden Tablet - 1/4th of a tablet
Lactic Acid - 1 ml
Mash Chemistry and Brewing Water Calculator
 
Notes

Fermentation Dry Hop @ 70% attenuation (1.027)
Traditional Dry Hop after fermentation is complete.

Fermentation temp: 68F

Recipe Photos
Last Updated and Sharing
 
610,177
Views
707
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-11-30 18:49 UTC
Other Brewers Who Brewed This Recipe:
Haven Brew
Barbiestathis
BrewFL
Laura Park
K a M a L
Simcik
Aand3
Rock Kane
keydetbrew
Tileworks22@gmail.com
Bart's Bad Ass Brews
Kyash
nykevins
Milford Mills Brewery
Milford Mills Brewing
DougCameron1973
sjdavis4
brookstileandstone@ymail.com
jomo
rhythmdaddy
BigFishhunter
EA4TX
cbgroves
Wiretowner
Albertgudjons@gmail.com
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Brewer's Friend Logo
kcq101 08/26/2016 at 02:10pm
5 of 5




Brewer profile picture
BoomerBrian 12/14/2016 at 10:24pm
Since NE IPAs are cloudy is there really a need for Irish Moss?


Brewer profile picture
RobertE 03/14/2017 at 11:11pm
How did this beer taste?


Brewer profile picture
sdrum3@gmail.com 05/01/2017 at 06:10am
5 of 5




Brewer's Friend Logo
magicalpancake 07/13/2017 at 11:58am
5 of 5

Worth it!


Brewer's Friend Logo
acadiansuds 07/25/2017 at 04:26pm
Should Fermentation Dry Hop (7 days Dry Hop) happen in primary or secondary fermenter?


Brewer's Friend Logo
kcq101 07/25/2017 at 06:30pm
Trick Question?? - The intent of the "fermentation" dry hop is to allow for the supposed benefits of biotransformation that occur when the hops are added in the presence of the active yeast. As such, this round of dry hopping should certainly be added to the primary midway through fermentation.

Personally, I recommend adding both sets of dry hops to the primary fermenter. No need to secondary. Though, if you are kegging, you could consider adding the second round of dry hops in the keg.

Good luck and happy brewing! Let us know how it turns out!



Brewer's Friend Logo
rbkraz 07/26/2017 at 11:51am
Since NE style ferments fast, what is the general turn around time on kegging/drinking?

Assuming I move to the seconadary and dry hop again for say 3 days.....can I just keg it and put it on co2 for a day or two and start consuming?



Brewer's Friend Logo
kcq101 07/27/2017 at 03:33pm
rbkraz - You can go from grain-to-glass in close to 10 days if your pitching enough healthy yeast and the ferm. temp is sufficient. Add the first round of dry hops on Day 3 of fermentation, add the second round on Day 6, rack to the keg on Day 8 and force carb. through Day 10. This is somewhat extreme, but doable. The carbonation won't be 100%. So, the beer will benefit from additional time in the keg.

It would be my strong recommendation to not secondary this beer, especially if you are eventually kegging it. Clarity certainly isn't where this beer shines. And the additional 3 days or so sitting on the yeast and initial dry hop matter shouldn't negatively impact the beer. O2 is this beer's worst enemy. So the transfer to a secondary and, then, to the keg, adds a step that I suggest avoiding. IMO, the only negative consequence to skipping the secondary is that you might transfer more hop material and yeast to when racking directly to the keg. But that should all drop to the bottom of the keg as it chills and carbonates, only to be purged when you pour you first pint or two. Just my two cents...

Good luck and happy brewing! Let us know how it turns out!



Brewer's Friend Logo
kcq101 07/27/2017 at 03:34pm
rbkraz - You can go from grain-to-glass in close to 10 days if your pitching enough healthy yeast and the ferm. temp is sufficient. Add the first round of dry hops on Day 3 of fermentation, add the second round on Day 6, rack to the keg on Day 8 and force carb. through Day 10. This is somewhat extreme, but doable. The carbonation won't be 100%. So, the beer will benefit from additional time in the keg.

It would be my strong recommendation to not secondary this beer, especially if you are eventually kegging it. Clarity certainly isn't where this beer shines. And the additional 3 days or so sitting on the yeast and initial dry hop matter shouldn't negatively impact the beer. O2 is this beer's worst enemy. So the transfer to a secondary and, then, to the keg, adds a step that I suggest avoiding. IMO, the only negative consequence to skipping the secondary is that you might transfer more hop material and yeast to when racking directly to the keg. But that should all drop to the bottom of the keg as it chills and carbonates, only to be purged when you pour you first pint or two. Just my two cents...

Good luck and happy brewing! Let us know how it turns out!



Brewer's Friend Logo
MoDouglas 08/07/2017 at 04:43pm
Thanks for the recipe. I'm trying to brew as close to this as I can but I'm brewing in South America and my supplies are very limited. My big issue here is the Honey Malt. The closest I can find is not close at all, like a Cara Ruby or I can get a Crystal but it's the 60L. Could I just skip this ingredient all together or do you have any other suggestions? I've looked up some alternatives and the suggestions that come up I also can't get.


Brewer's Friend Logo
kcq101 08/07/2017 at 10:31pm
MoDouglas - I think you are fine to just skip it altogether and dial up the 2-row to 80% (i.e., 11 lbs. for this batch size) to make up for the loss in points. I tend to shy away from anything Crystal/Cara in these types of hoppy beers. The resulting beer will be just a tad lighter in color. So, if you really wanted to, you could consider small amounts of Munich or Victory to fill the gap. But the hops, yeast and water profile are what make this beer shine. So, I'd just say keep it simple and skip it.

Good luck and let us know how it turns out! Very cool to know this beer is being brewed in South America!



Brewer's Friend Logo
nickwbenson 08/30/2017 at 04:44pm



Brewer's Friend Logo
nickwbenson 08/30/2017 at 04:46pm
I normally use a starting mash thickness of 1.5 qt/lb or even 2 qt/lb, just because larger sparges are difficult in my kitchen setup. What adjustments (if any) do you think I should make if I do decrease the mash thickness? Or should I try to stick religiously to the 1.25 qt/lb thickness on this one? Thanks!


Brewer's Friend Logo
acadiansuds 09/11/2017 at 03:53pm



Brewer's Friend Logo
acadiansuds 09/11/2017 at 03:54pm
5 of 5

Great recipe!! An expensive hop bill but well worth it!!


Brewer's Friend Logo
BrewemSmokem 09/12/2017 at 05:43pm



Brewer's Friend Logo
BrewemSmokem 09/12/2017 at 05:46pm
So I just added my fermentation hop addition and should be ready to taste sometime late next week depending on if I force carb it, but this is a great recipe. I see a lot of mid-low floculating yeasts on these other recipes and I sometimes wonder if they understand what a ne ipa is really supposed to be, but bravo for the good recipe, based on the smell I'm going to really like this one so thanks!


Brewer's Friend Logo
Rpilliod 09/15/2017 at 06:47pm
Did the water start out as RO then added the salts?


Brewer's Friend Logo
kcq101 09/19/2017 at 02:40pm
@nickwbenson - Sorry for the delayed response. Was out of the country. Hopefully you just stuck to your normal process given your setup. I've never mashed above 1.5 qt/lb. But I'd just try to keep it simple for you.

@Rpilliod - No, this does not assume RO water. Rather the water adjustments are in addition to my tap water profile. I'll update the recipe to make this clear. Sorry for the confusion!



Brewer's Friend Logo
kcq101 09/19/2017 at 02:47pm
@BrewemSmokem and @acadiansuds - Cheers! Thanks for the feedback.

The credit is due to all the forum members that participated on putting this recipe together last year in the Beer Advocate homebrew forum, led by VikeMan. It was a fun internet collaboration that resulted in a great recipe. I've stuck with this recipe as a foundation for this style of beer and have had a lot of fun/success subbing and tweaking ingredients to make some really good variants.



Brewer's Friend Logo
mikehoover 10/04/2017 at 10:58am



Brewer's Friend Logo
mikehoover 10/04/2017 at 11:02am
5 of 5

Thanks for the recipe! It has been my starting point for the NEIPA I have in the fermenter right now. I didn't measure gravity to see where attenuation is and pitched the first dry hops after krausening was well under way (37 hours). Just wondering what would happen if they were pitched at say 25% or 50% attenuation versus the recommended 70% attenuation. Thanks a bunch!


Brewer's Friend Logo
kcq101 10/04/2017 at 07:19pm
@mikehoover - I wouldn't be too concerned about it as it is simply a rule-of-thumb to distinguish between the "fermentation/biotransformation dry hop" and the "standard dry hop" typically added post fermentation. If pitched "too early" (i.e., 25-50%) you may lose out on some hop aroma that is being pushed out via CO2. However, you might gain on the supposed biotransformation benefits. On the other hand, if pitched "too late" you may preserve more hop aroma, but lose on some of the supposed benefits of the hop/yeast biotransformation interactions.

Good luck and looking forward to any feedback you might want to provide!



Brewer's Friend Logo
mikehoover 10/25/2017 at 05:39pm
Awesome recipe! My batch turned out just great. Shared it with a bunch of folks. Everybody that tried it loved it. One I will definitely brew again soon! Keg is already empty. Thanks for a great recipe!


Brewer's Friend Logo
rel 10/26/2017 at 08:24pm
How is the utilization of the hop calculated during whirpool? I put the same 1.5 oz Galaxy Pellet 15.6 Whirlpool at 170 °F 15 min but get 29 IBU. Changing the temp doesn't seem to change the calculation.


Brewer's Friend Logo
Pikk 10/28/2017 at 09:54am
When you specify to add the hops at Whirlpool, 170 °F for 15 minutes, does that mean that I should halt the cool down and add the hops at 170 °F and wait 15 minutes before cooling further down, or does it mean that I should add the hops and continue cooling the wort down for 15 minutes?


Brewer's Friend Logo
Pikk 10/28/2017 at 10:00am
Do you halt the cool down during the 15 minutes whirlpool and then continue cooling after 15 minutes?


Brewer's Friend Logo
Pikk 10/28/2017 at 10:01am
Sorry I thought my first question somehow got lost


Brewer's Friend Logo
mlatner 10/29/2017 at 05:14pm
Pitched yeast on this recipe last night! Started getting a little activity after about 5 hours of pitching. About 16 hours in now and It's a very violent fermentation. Probably add the first round of hops Tuesday morning.


Brewer's Friend Logo
mlatner 10/29/2017 at 05:16pm
I forgot to mention, for some reason I hit a higher OG. 1.072. Should it still finish about the same FG?


Brewer's Friend Logo
danlatimer 11/03/2017 at 06:11pm
3 of 5

This recipe was FAR more bitter than any NEIPA I've tasted


Brewer's Friend Logo
kcq101 11/05/2017 at 08:42pm
@mikehoover - Awesome to hear! Thanks for the feedback!

@rel - The default hop utilization for the Brewer's Friend whirlpool is 10%. I adjusted mine down to 4% because it seemed to be more in line with my experience. But it is far from scientific. So YMMV. In my experience the hop bitterness is very restrained from whirlpool additions made at the 150-170 F range.

@Pikk - Sorry for the delay if you have already brewed this. But the intent was for you to cool to 170 F, stop the cooling, add the whirlpool hops and gently stir here and there over the course of 15 minutes. After 15 minutes, continue to cool down to pitching temp and transfer to the fermenter.

@mlatner - It sounds like the LAIII yeast are doing their thing. This yeast comes in strong and finishes the job pretty quickly, in my experience. And it is very forgiving if you don't have the ability to control ferm. temps. The 1.072 is a bit higher than I tend to start with. I don't know if your efficiency was well below 70% and/or your wort volume was lesser due to boil off, etc., but your beer should be fine. You may finish a little bit higher in the .14 - .16 range. But just rely on your hydrometer to tell you when the yeast are done. Let me know how it turns out!

@danlatimer - I'm sorry for your disappointment. Not sure if you are kegging or bottling. But I will say that given the significance of the hop bill, a lot of hop matter falls to the bottom of the keg. So, your first few pints could have a higher concentration of this material which contributes to a pronounced bitterness. This bitterness is a bit different from your normal IPA bitterness and tends to hit the back of the throat. Hopefully with a little more cold conditioning, time, and pints poured, your beer comes around a bit. If so, please let me know. I hope it works out!



Brewer's Friend Logo
jwalkermed 11/17/2017 at 03:37pm
Q: Why do you have your hop utilization mult set @ 88%


Brewer's Friend Logo
Roque 11/29/2017 at 01:37am
5 of 5




Brewer's Friend Logo
mikehoover 12/01/2017 at 04:47pm
kcq101, I have another batch going into the keg in a couple of days. I am tempted to toss yet another batch of wort onto the mass of hops and yeast left in the fermenter. Any thoughts on the outcome?


Brewer's Friend Logo
@woody 12/04/2017 at 11:13pm
5 of 5

Swapped amarillo in for galaxy and safale s04 in for the wyeast 1318. I was very happy with the result! Thanks for the recipe!


Brewer's Friend Logo
miggy_smalls 01/04/2018 at 01:16pm
quick question. Is there no bittering hop at the beginning of the boil? Just the 2 additions at the last 10 minutes and then the remaining additions?


Brewer's Friend Logo
kcq101 01/04/2018 at 02:59pm
@miggy_smalls - Yes, that is correct. There is no traditional "bittering" addition at the beginning of the boil. Given the beer style (lower bitterness than traditional IPAs), the significance of the late hop quantities, and the extended contact time of the hops post-boil in the whirlpool, there is no need for something at the beginning of the boil. Just add the hops with 10 minutes remaining in the boil and, then, once you have cooled your wort down to ~170 F after the boil.

If you might want to add something at the beginning of the boil to up the bitterness a bit, I'd suggest adding ~.25 oz of something like Columbus/CTZ as a first wort hop (pre-boil) which I've done with this base recipe before and it's given me good results. But the recipe, as is, is fine on its own.

I hope it turns out to your liking! Please provide some feedback if you end up brewing it!



Brewer's Friend Logo
kcq101 01/04/2018 at 03:04pm
@miggy_smalls - Yes, that is correct. There is no traditional "bittering" addition at the beginning of the boil. Given the beer style (lower bitterness than traditional IPAs), the significance of the late hop quantities, and the extended contact time of the hops post-boil in the whirlpool, there is no need for something at the beginning of the boil. Just add the hops with 10 minutes remaining in the boil and, then, once you have cooled your wort down to ~170 F after the boil.

If you might want to add something at the beginning of the boil to up the bitterness a bit, I'd suggest adding ~.25 oz of something like Columbus/CTZ as a first wort hop (pre-boil) which I've done with this base recipe before and it's given me good results. But the recipe, as is, is fine on its own.

I hope it turns out to your liking! Please provide some feedback if you end up brewing it!



Brewer's Friend Logo
Brewdreaux 01/04/2018 at 10:08pm
What was the ph of your water when you started. Mine is 7.5 and didn't want to add the acid malt if it wasn't necessary.


Brewer's Friend Logo
miggy_smalls 01/05/2018 at 01:15pm
^ Plus I was also wondering what was your base water chemistry was before adding the salts and acids


Brewer's Friend Logo
MosaicJosh 01/25/2018 at 03:04pm
5 of 5

This recipe finally got me the results I've been looking for. Brew to keg in 9 days. I fermented under pressure and did my 2nd dry hop in the keg. Beer was closed transferred under pressure from FV to keg with so no oxygen was let in. It tastes perfect and very similar to what I've been driving a good distance to get cans of. Mosaic, Citra, and Galaxy shine in this one. I'm going to be making another one very soon. Thanks to OP for sharing this one!


Brewer's Friend Logo
tally whacker 01/28/2018 at 10:49pm
Why a 60 minute boil? I always do them but if you aren't doing a 60m addition why not cut the boil down to 30 minutes?


Brewer's Friend Logo
miggy_smalls 02/08/2018 at 06:19pm
4 of 5

I brewed this in a 1 gallon batch version and it turned out great. A few errors on my own end and no fault of the recipe but still was very tasty


Brewer's Friend Logo
johnnyluck87 02/20/2018 at 07:38pm
I'm about to start this brew today but have a couple questions about the dry-hopping process. I put the wort in the fermenter, then add the (7 day) hops addition a couple days after that? Then after 7 days add the (3 day) hops and bottle after the 3 days? Or do I wait a couple days into fermentation, add the (7 day) hops, then 4 days later add the (3 day) hops then bottle after 3 days? Any help or opinions here would be helpful. Thanks.


Brewer's Friend Logo
robjamfea 06/08/2018 at 10:44am
Im a complete beginner so apologies for the potentially stupid question....

How do you know how much mash and sparge water to use??



Brewer's Friend Logo
robjamfea 06/08/2018 at 10:51am
forget my question -ive just found the water requirements in tools!!


Brewer's Friend Logo
Swabes 08/02/2018 at 09:51am



Brewer's Friend Logo
Swabes 08/02/2018 at 09:53am
Hi all did you just pitch the yeast or did you use a starter?


Brewer's Friend Logo
ddobrovolskyi 08/04/2018 at 05:29pm
5 of 5

Great recipe, thanks! Used Omega Tropical IPA yeast instead and it turned out great, color is like on those pictures on the internet, highly recommend.


Brewer's Friend Logo
Morell 08/20/2018 at 04:06pm
Does anyone have experience with bottling this beer and carbonating it naturally in the bottle? How much priming sugar (if any) should I use?


Brewer's Friend Logo
Frigorifix 09/03/2018 at 06:08pm
Hi there,
Would you remove the 1st DH or just leave it in the fermenter and just add the 2nd DH?

Cheers!



Brewer's Friend Logo
Swabes 09/08/2018 at 11:27am
5 of 5

Really nice beer, brewing a second batch today. Thanks for sharing


Brewer profile picture
MisfitBrewing 09/15/2018 at 04:04pm
Has anyone tried this in a BIAB method? Would one have to adjust the Starting mash thickness?


Brewer's Friend Logo
FernandoMirandax 10/07/2018 at 01:42pm
Maybe the more experienced brewers might help me...
I followed the recipe exactly how it is and the beer turned out too alcoholic. Strong taste of alcohol. But I indeed made only one change. I used the yeast White Labs - Burlington Ale Yeast WLP095.
Actually 2 amounts.
Anyone could say that this was the reason? Thanks!



Brewer's Friend Logo
Bibbs 10/30/2018 at 07:03pm
Has anyone made this with flaked wheat instead of malted wheat? Pros and cons to doing that?


Brewer's Friend Logo
Heavy Metal Lawyer 11/19/2018 at 08:20pm
2 of 5

This did not turn out for me. I followed the recipe exactly. I got a brown color instead of a bright orange. The smell and taste are just slightly buttery. It's not a bad beer, but definitely did not turn out how it was supposed to. Extremely expensive recipe and it feels like the hops mostly went to waste.


Brewer's Friend Logo
Hoppist 12/04/2018 at 12:07am
@FernandoMirandax sounds like you got some fusels. It happens in unhealthy fermentations, or if you ferment at a too high for the yeast temperature.

@bibbs I feel as malted wheat gives more body to beer than flakes. Feel free to experiment though.

@Heavy Metal Lawyer seems as your experience is the perfect example of oxidation. Next time try to avoid O2 at all costs. Try to keg instead of bottling, don't move to secondary, don't open the bucket for no reason. If you have to bottle purge your bottles and headspace or fill them to the very very top. You'll notice a night and day difference.



Brewer profile picture
Smekel 02/08/2019 at 09:52pm
5 of 5

Just had my first batch finish conditioning. Great recipe!


Brewer profile picture
Jon Meuzelaar 02/16/2019 at 09:29pm
5 of 5

Brewed this using the appropriate water adjustments for my water, a 30 minute boil, no fining, and a very cool whirlpool (160°) due to very cold ground water. Used Omega OYL-200 and fermented at 80. Finished at 1.014 in a week. Kegged it and poured the next day. It's like being beaten to a happy, happy death with tropical fruit.


Brewer's Friend Logo
Kees77 02/16/2019 at 10:21pm
It seems like I have 1 gallon of hops in my fermentor. Not much of a break. Is this normal?


Brewer profile picture
TigerDave 03/04/2019 at 05:46pm



Brewer profile picture
TigerDave 03/04/2019 at 05:48pm
Oops! Just brewed this yesterday and thought "7 Days" meant add hops immediately when racking to fermenter and let sit for the first 7 days. Hope this doesn't screw anything up!


Brewer's Friend Logo
Yames 03/14/2019 at 12:46am
I also have a question regarding the hop addition schedule, what does 7 days and 3 days mean? I would assume if the 3 days was first you would add it on day 3, but this schedule says 7 days first and then 3 days... can anyone explain this?


Brewer's Friend Logo
ddobrovolskyi 04/15/2019 at 01:20pm
Hi, what would you recommend as Honey Malt substitute? Thanks!


Brewer's Friend Logo
Zach g 04/19/2019 at 02:24am
5 of 5

Great recipe. Came out perfect.
Cost about $75 to brew with all the hops



Brewer's Friend Logo
Yames 05/08/2019 at 09:31pm
5 of 5

My first attempt at a hazy and it was crazy good!


Brewer's Friend Logo
Ted Armstrong 05/31/2019 at 01:40pm
@Yames read dry hop additions like: "7 days before packaging, add these hops." And "3 days before packaging, add those hops"


Brewer's Friend Logo
Pixelshaw 09/05/2019 at 12:17am
5 of 5




Brewer's Friend Logo
Martijn02 10/15/2019 at 09:45pm
I don't own a keg and always bottle my beers, adding 0.25oz sugar for refermentation. Never made a NEIPA tough. Would be any different with this recipe?


Brewer profile picture
perlenbach 11/17/2019 at 04:37pm
4 of 5

Assuming I move to the seconadary and dry hop again for say 3 days.....can I just keg it and put it on co2 for a day or two and start consuming?


Brewer's Friend Logo
CNich 01/27/2020 at 03:39pm
Brewed this yesterday and it turned out looking like a standard IPA with no haze. I did add the Irish moss and now I wonder if I shouldn’t have.
Also wonder if I should cut my losses and skip all the dry hopping.



Brewer's Friend Logo
Calebv 02/13/2020 at 08:19pm
What kind of wheat was used in this recipe and from where?


Brewer's Friend Logo
slubbbiii 03/20/2020 at 11:20am
5 of 5




Brewer's Friend Logo
Casey Quinif 04/01/2020 at 08:56pm
How many days after the 7th day DH can you keg it?


Brewer's Friend Logo
Zymurgist12 04/16/2020 at 08:03pm
All this will be my first attempt at a NE IPA and am super-excited as this is by far my favorite style of beer. One quick question so I am clear.....the recipe lists the boil additions in order of time elapsed as are the whirlpool additions. Then the dry hop additions start with the 7 day and then go to the 3 day. Am I correct in assuming the 3 day should come first? Thanks in advance for answering.


Brewer's Friend Logo
Anlms311 04/21/2020 at 10:36pm
5 of 5

I'm new to brewing so I made a 1 gallon version of this recipe to try my hand at the NEIPA. OG was 1.04 to start and finished at 1.0, so I ended up with a session version. However, it came out super smooth, hazy, and juicy. Very pleased. I wrote up a step-by-step protocol that I'm happy to share for any newbies out there like me.


Brewer's Friend Logo
AoAe 04/25/2020 at 02:17pm
5 of 5




Brewer's Friend Logo
HOW 09/11/2020 at 02:32am
5 of 5




Brewer's Friend Logo
gerljc22 10/08/2020 at 12:40am
5 of 5




Brewer's Friend Logo
WHG 10/13/2020 at 09:52pm
5 of 5

Just brewed this recipe and it turned out great! I skipped the second dry hop addition for fear that it may create some "hop burn", but it came out super juicy and probably would've been just as good, if not better, with the second addition. I'll definitely be brewing this one again.


Brewer profile picture
Andrew Sinclair 11/11/2020 at 05:24pm
5 of 5

I spent about $83 on ingredients for this beer. Those Galaxy hops are pretty pricy in North America. Anyway, it turned out as advertised: perfect. I will probably brew this again. I live in Massachusetts and can get Trillium easily and Tree House and Bissell Brothers with some effort. My brew of this beer is maybe not quite as good as those, but it's getting there, which is to say I'm very happy with it.


Brewer's Friend Logo
DeeLC 11/28/2020 at 09:37pm
In the requirements you a talking about phosphoric acid, and in the comments about lactic acid. Do i need both?


Brewer's Friend Logo
kcq101 11/30/2020 at 07:08pm
@DeeLC - Thanks for the question/call-out. Sorry for the confusion. No, you do not need both. I updated the ingredients to properly reflect the intended Lactic Acid rather than Phosphoric Acid.

I have not used phosphoric acid to adjust pH. But you could use this instead. You'll just need to employ a water profile calculator to determine how much to use in order to achieve the intended mash pH of 5.3.

There are some claims that the use of lactic acid vs. the use of phosphoric acid have differing impacts on the taste of the beer. But I only have experience with lactic acid and have been pleased with the results as far as I can tell.



Brewer profile picture
Micah 12/02/2020 at 05:17pm
I am in the process of making this right now and covid has completely removed my ability to taste or smell. It will be ready to keg in 3 days and I am soooo disappointed! I was really looking forward to this! Guess I'll be making it again. Thanks for the great recipe!


Brewer's Friend Logo
Ccorn 12/14/2020 at 04:06am



Brewer's Friend Logo
Ccorn 12/14/2020 at 04:10am
Brewing this tomorrow! Only
Done a couple NEIPAs and do not know my water profile. Do you recommend doing the additions (gypsum, calcium chloride and lactic acid) anyway?



Brewer profile picture
glaxo2 01/07/2021 at 06:35pm
5 of 5

Thanks for the recipe, Brewed this at the beginning of Dec . Only change i made was that i didn't have any galaxy hops on hand so i doubled up on the Citra additions. Did my first dry hop after six days then the second 5 days later and then bottled 2 days after that. Great taste, nice and hoppy with just the right amount of bitterness. Will definitely be making this again real soon.


Brewer's Friend Logo
DeeLC 01/18/2021 at 02:44am
5 of 5




Brewer profile picture
CSV 01/25/2021 at 09:43pm
5 of 5




Brewer's Friend Logo
Capestor 02/07/2021 at 03:20pm
5 of 5

Great recipe! I did it more than 3 times, and it always give me a nice hazy IPA. I do however secondary for the second round of dry hops and then I usually add some mango pulp. I think you are right about O2 is the biggest enemy of this beer, but given the huge amount of hops in it I think it protects it from getting infected with some other bacteria.


Brewer profile picture
hundel 02/23/2021 at 06:56pm
As others have asked, are people really using Irish Moss in NEIPAs? It works against everything that the inventors of NEIPA set out to do.


Brewer's Friend Logo
chrisben 03/17/2021 at 08:26am
5 of 5

Great colour
Like the hop selection



Brewer's Friend Logo
Metadeath 05/11/2021 at 04:51pm
5 of 5

Great recipe!


Brewer's Friend Logo
Luke.Geiger71 09/17/2021 at 09:45pm
We love this beer! Brewed it 3 times so far. The only change we made, is reducing the bittering hops by 1/3. It cost about $75 dollars for a full batch in Richmond, and worth every penny! I also used a little different water profile to accommodate city water; but otherwise well worth it!


Brewer's Friend Logo
Facupelli 12/20/2021 at 04:13pm



Brewer's Friend Logo
dmaxweb1 08/16/2022 at 11:33am
Did you use red or white wheat malt?


Brewer's Friend Logo
dmaxweb1 08/16/2022 at 11:58am
What about using Maris Otter for base malt?


Brewer's Friend Logo
Beer1 08/29/2022 at 02:11pm
5 of 5




Brewer profile picture
beer4thewin 09/02/2022 at 02:43pm
4 of 5

Nice recipe, thank you for sharing!


Brewer profile picture
Amber F. 09/20/2022 at 07:34am
4 of 5

I appreciate the recipe! It served as the foundation for the NEIPA I now have fermenting. Thank you very much!


Back To Top