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 | 7355 | |
| Thiol Madness: The No-boil Hoppy Pale |
6.75 gal | 7.33% | 25.81 | 1.069 | 1.016 | BIAB | 5863 | |
| Sabro Tripl3 0at Neipa |
19 L | 7.08% | 63.27 | 1.071 | 1.018 | BIAB | 5662 | |
| Passion Fruit NEIPA |
20.4 L | 7.63% | 15.19 | 1.075 | 1.017 | All Grain | 5551 | |
| NE Pale Ale |
6.5 gal | 7.55% | 52.82 | 1.078 | 1.021 | All Grain | 5542 | |
| Saison double batch |
8 gal | 6.11% | 19.33 | 1.057 | 1.010 | All Grain | 5010 | |
| NEIPA #12: Pina ColaDIPA #2 |
5.75 gal | 6.78% | 40.28 | 1.066 | 1.014 | All Grain | 4498 | |
| DNEIPA - What is What? |
5 gal | 8.49% | 30.79 | 1.081 | 1.016 | All Grain | 4420 | |
| Triple Haze |
10 gal | 8.92% | 65.38 | 1.095 | 1.027 | All Grain | 4033 | |
| ananas |
51 L | 4.22% | 23.43 | 1.042 | 1.010 | All Grain | 3398 |
Newest Specialty IPA: New England IPA Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Abstracted: Riwaka |
6.25 gal | 7.92% | 38.48 | 1.084 | 1.023 | All Grain | 9 | |
| NEIPA II |
6 L | 7.7% | 34.32 | 1.084 | 1.025 | All Grain | 3 | |
| Infinity - NEIPA |
40 L | 6.24% | 25.81 | 1.066 | 1.018 | BIAB | 6 | |
| Eternity - NEIPA |
40 L | 6.83% | 25.48 | 1.066 | 1.014 | BIAB | 8 | |
| Colab Rrey CO FP |
1920 L | 7.32% | 38.73 | 1.073 | 1.017 | All Grain | 6 | |
| rođendanska NE IPA |
120 L | 5.43% | 51.86 | 1.052 | 1.010 | All Grain | 17 | |
| B2-S40 (7 days NEIPA) |
10 gal | 4.64% | 15.9 | 1.046 | 1.010 | All Grain | 16 | |
| Get In the Hole |
3 gal | 6.64% | 43.97 | 1.066 | 1.015 | BIAB | 24 | |
| Fruit Forward NE IPA |
5.5 gal | 7.08% | 32 | 1.063 | 1.010 | BIAB | 34 | |
| Hazy Session IPA |
5.5 gal | 4.36% | 54.03 | 1.045 | 1.011 | extract | 19 |
Fermentables Used In Specialty IPA: New England IPA Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 7,057 | Adjunct | raw |
2.2°L
|
33 | 11% | 0% - 100% | |
| US - Pale 2-Row | 3,044 | US | Grain | base malt |
1.8°L
|
37 | 63% | 1% - 100% |
| Flaked Wheat | 2,715 | Adjunct | raw |
2°L
|
34 | 9% | 0% - 99% | |
| American - White Wheat | 1,524 | American | Grain | base malt |
2.8°L
|
40 | 13% | 2% - 58% |
| American - Carapils (Dextrine Malt) | 1,228 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 1% - 76% |
| Honey Malt | 1,009 | Grain | crystal malt |
25°L
|
37 | 4% | 0% - 25% | |
| United Kingdom - Golden Promise | 1,001 | United Kingdom | Grain | base malt |
3°L
|
37 | 44% | 2% - 100% |
| United Kingdom - Maris Otter Pale | 919 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 50% | 3% - 100% |
| American - Pilsner | 883 | American | Grain | base malt |
1.8°L
|
37 | 55% | 2% - 100% |
| Corn Sugar - Dextrose | 874 | 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 | 4,828 | 11 | 15% | 0% - 100% |
| Mosaic | 3,791 | 12.5 | 14% | 0% - 100% |
| Galaxy | 1,884 | 14.25 | 15% | 0% - 100% |
| Amarillo | 1,755 | 8.6 | 14% | 0% - 100% |
| Simcoe | 1,389 | 12.7 | 13% | 0% - 100% |
| El Dorado | 1,337 | 15.7 | 14% | 0% - 100% |
| Cascade | 1,002 | 7 | 16% | 0% - 100% |
| Centennial | 840 | 10 | 14% | 0% - 100% |
| Azacca | 739 | 15 | 14% | 0% - 100% |
| Columbus | 697 | 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 | 1,394 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
| Fermentis - Safale - American Ale Yeast US-05 | 803 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Imperial Yeast - A38 Juice | 796 | Imperial Yeast | Ales | Medium | Medium | 74% | 64°F | 74°F |
| Fermentis - Safale - English Ale Yeast S-04 | 748 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Lallemand - Verdant IPA | 725 | Lallemand | Ales | High | High | 80% | 64°F | 73°F |
| White Labs - London Fog Ale Yeast WLP066 | 539 | White Labs | Ales | High | Medium | 78.5% | 64°F | 72°F |
| Lallemand - Lalbrew New England | 397 | Lallemand | Ales | Medium | Medium | 75% | 59°F | 72°F |
| Lallemand - LALBREW® VOSS KVEIK ALE YEAST | 324 | Lallemand | Ales | High | High | 80% | 77°F | 104°F |
| Danstar - Lalbrew New England East Coast Ale Yeast | 218 | 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 | 3,146 | Water Agt | Mash | 16% | 0% - 100% |
| Calcium Chloride (dihydrate) | 1,930 | Water Agt | Boil | 25% | 0% - 100% |
| Epsom Salt | 1,536 | Water Agt | Mash | 7% | 0% - 100% |
| Lactic acid | 1,474 | Water Agt | Mash | 71% | 0% - 100% |
| Calcium Chloride (anhydrous) | 962 | Water Agt | Mash | 27% | 0% - 100% |
| Phosphoric acid | 444 | Water Agt | Mash | 67% | 0% - 100% |
| Calcium Chloride (dihydrate) | 434 | Water Agt | Mash | 31% | 0% - 100% |
| Whirlfloc | 418 | Water Agt | Boil | 51% | 0% - 100% |
| Table Salt | 400 | Water Agt | Mash | 7% | 0% - 100% |
| Yeast Nutrient | 371 | Other | Mash | 34% | 0% - 100% |
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