NEIPA

Mash at 149°F (65°C) for 60 minutes or until conversion is complete. Add the FWH hops during runoff, immediately after vorlauf, and allow them to steep in the hot wort as the mash is sparged.

Boil for 60 minutes. Whirlpool for 40 minutes (from start to rest) following the hops schedule.

Pitch the yeast and ferment at 67°F (19°C) for 2–3 days, then allow the temperature to rise slowly to 73°F (23°C) by the end of fermentation to ensure full attenuation. When fermentation reaches 1.5–2° Plato from terminal gravity (1.020–1.022), add the first dry-hop addition. About 4 days later, add the second dry-hop addition for another 4 days. Package at 2.6 volumes of CO2 and consume fresh.

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Style Guidelines

In my opinion, there are six characteristics that help distinguish New England IPAs from other IPAs:

Higher protein malts, such as wheat and oats, in the grist<br />
Use of contemporary, fruit-forward hops varietals<br />
Restrained bitterness from fewer kettle-hops additions and higher whirlpool-hops rates<br />
Adjusted water chemistry to favor higher chloride levels than typical for IPAs<br />
Fermenting with a low-attenuating, low-flocculating, ester-forward yeast strain<br />
Unique dry-hopping techniques and schedules, including dry hopping during fermentation<br />