IPA - Specialty IPA: New England IPA

BJCP Style Guide

Top 10 Specialty IPA: New England IPA Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Pineapple Milkshake	3 gal	5.31%	46.79	1.058	1.019		All Grain	6989
Thiol Madness: The No-boil Hoppy Pale	6.75 gal	7.33%	25.81	1.069	1.016		BIAB	5706
Sabro Tripl3 0at Neipa	19 L	7.08%	63.27	1.071	1.018		BIAB	5415
Passion Fruit NEIPA	20.4 L	7.63%	15.19	1.075	1.017		All Grain	5259
NE Pale Ale	6.5 gal	7.55%	52.82	1.078	1.021		All Grain	5215
Saison double batch	8 gal	6.11%	19.33	1.057	1.010		All Grain	4892
NEIPA #12: Pina ColaDIPA #2	5.75 gal	6.78%	40.28	1.066	1.014		All Grain	4303
DNEIPA - What is What?	5 gal	8.49%	30.79	1.081	1.016		All Grain	3995
Triple Haze	10 gal	8.92%	65.38	1.095	1.027		All Grain	3829
brut ale	44 L	5.85%	26.53	1.058	1.013		All Grain	3122

Newest Specialty IPA: New England IPA Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Very Bad Unicorns	5 gal	7.07%	39.46	1.076	1.022		All Grain	17
ipa	12 gal	6.89%	47.53	1.069	1.016		All Grain	19
Royal Hazy Ipa	950 L	5.97%	34.28	1.060	1.014		All Grain	11
Don’t We Want to be Robots….NO!	12.75 gal	7.5%	53.41	1.068	1.013		All Grain	37
Triumph	19 L	5.38%	25.49	1.060	1.019		BIAB	27
Galactic dam buster - Neipa	40 L	6.85%	28.29	1.070	1.017		All Grain	26
Awesome Recipe	23 L	2.08%	0	1.020	1.004		extract	14
OC IPA	22 L	7.25%	22.92	1.068	1.013		All Grain	26
Hop Momma	5 gal	8.77%	62.59	1.084	1.017		All Grain	21
PALE HORSE	37 L	5.51%	23.78	1.052	1.010		All Grain	27

Fermentables Used In Specialty IPA: New England IPA Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	6,952		Adjunct	raw	2.2°L	33	11%	0% - 100%
US - Pale 2-Row	3,023	US	Grain	base malt	1.8°L	37	63%	1% - 100%
Flaked Wheat	2,673		Adjunct	raw	2°L	34	9%	0% - 99%
American - White Wheat	1,505	American	Grain	base malt	2.8°L	40	13%	2% - 58%
American - Carapils (Dextrine Malt)	1,208	American	Grain	crystal malt	1.8°L	33	6%	1% - 76%
Honey Malt	997		Grain	crystal malt	25°L	37	4%	0% - 23%
United Kingdom - Golden Promise	991	United Kingdom	Grain	base malt	3°L	37	44%	2% - 100%
United Kingdom - Maris Otter Pale	913	United Kingdom	Grain	base malt	3.75°L	38	50%	3% - 100%
American - Pilsner	865	American	Grain	base malt	1.8°L	37	55%	2% - 100%
Corn Sugar - Dextrose	861		Sugar	sugar	0.5°L	42	7%	0% - 100%

Hops Used In Specialty IPA: New England IPA Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	4,772	11	15%	0% - 100%
Mosaic	3,741	12.5	14%	0% - 100%
Galaxy	1,864	14.25	15%	0% - 100%
Amarillo	1,727	8.6	14%	0% - 100%
Simcoe	1,374	12.7	13%	0% - 100%
El Dorado	1,320	15.7	14%	0% - 100%
Cascade	989	7	16%	0% - 100%
Centennial	830	10	14%	0% - 100%
Azacca	728	15	14%	0% - 100%
Columbus	691	15	11%	1% - 100%

Steeping Grains Used In Specialty IPA: New England IPA Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	50		Adjunct	raw	2.2°L	33	56%	5% - 100%
American - Carapils (Dextrine Malt)	48	American	Grain	crystal malt	1.8°L	33	37%	3% - 100%
US - Pale 2-Row	41	US	Grain	base malt	1.8°L	37	43%	13% - 100%
Briess - Brewers Oat Flakes / Flaked oats	33	US	Adjunct	raw	2.5°L	32.2	59%	13% - 100%
Honey Malt	27		Grain	crystal malt	25°L	37	29%	4% - 100%
American - White Wheat	27	American	Grain	base malt	2.8°L	40	36%	7% - 100%
Flaked Wheat	25		Adjunct	raw	2°L	34	33%	4% - 67%
United Kingdom - Golden Naked Oats	24	United Kingdom	Grain	crystal malt	10°L	33	54%	13% - 100%
American - Caramel / Crystal 10L	19	American	Grain	crystal malt	10°L	35	45%	14% - 100%
United Kingdom - Oat Malt	18	United Kingdom	Grain	base malt	2°L	28	54%	20% - 100%

Yeasts Used In Specialty IPA: New England IPA Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - London Ale III 1318	1,379	Wyeast	Ale	0.1	High	73%	64°F	74°F
Fermentis - Safale - American Ale Yeast US-05	793	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Imperial Yeast - A38 Juice	787	Imperial Yeast	Ales	Medium	Medium	74%	64°F	74°F
Fermentis - Safale - English Ale Yeast S-04	746	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Lallemand - Verdant IPA	692	Lallemand	Ales	High	High	80%	64°F	73°F
White Labs - London Fog Ale Yeast WLP066	534	White Labs	Ales	High	Medium	78.5%	64°F	72°F
Lallemand - Lalbrew New England	382	Lallemand	Ales	Medium	Medium	75%	59°F	72°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	317	Lallemand	Ales	High	High	80%	77°F	104°F
Danstar - Lalbrew New England East Coast Ale Yeast	210	Danstar	Ale	.09	Medium	75%	59°F	72°F
Omega Yeast Labs - Hornindal Kveik OYL-091	176	Omega Yeast Labs	Norwegian Ales	0.12	High/Low	79%	70°F	95°F

Other Ingredients Used In Specialty IPA: New England IPA Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	3,087	Water Agt	Mash	16%	0% - 100%
Calcium Chloride (dihydrate)	1,882	Water Agt	Mash	25%	0% - 100%
Epsom Salt	1,504	Water Agt	Mash	8%	0% - 100%
Lactic acid	1,445	Water Agt	Mash	72%	0% - 100%
Calcium Chloride (anhydrous)	938	Water Agt	Mash	27%	0% - 100%
Phosphoric acid	434	Water Agt	Mash	67%	0% - 100%
Calcium Chloride (dihydrate)	433	Water Agt	Mash	31%	0% - 100%
Whirlfloc	412	Water Agt	Mash	51%	0% - 100%
Table Salt	399	Water Agt	Mash	7%	0% - 100%
Yeast Nutrient	359	Other	Boil	34%	0% - 100%

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