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	7244
Thiol Madness: The No-boil Hoppy Pale	6.75 gal	7.33%	25.81	1.069	1.016		BIAB	5809
Sabro Tripl3 0at Neipa	19 L	7.08%	63.27	1.071	1.018		BIAB	5573
NE Pale Ale	6.5 gal	7.55%	52.82	1.078	1.021		All Grain	5455
Passion Fruit NEIPA	20.4 L	7.63%	15.19	1.075	1.017		All Grain	5422
Saison double batch	8 gal	6.11%	19.33	1.057	1.010		All Grain	4964
NEIPA #12: Pina ColaDIPA #2	5.75 gal	6.78%	40.28	1.066	1.014		All Grain	4423
DNEIPA - What is What?	5 gal	8.49%	30.79	1.081	1.016		All Grain	4279
Triple Haze	10 gal	8.92%	65.38	1.095	1.027		All Grain	3964
brut ale	44 L	5.85%	26.53	1.058	1.013		All Grain	3248

Newest Specialty IPA: New England IPA Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Tiny Rebel Urban IPA	19 L	4.78%	49.29	1.048	1.012		All Grain	15
Cake Walker	10 gal	8.14%	68.67	1.083	1.021		All Grain	9
Frozen Meadows	186 gal	6.66%	34.73	1.078	1.027		All Grain	13
NE 02	25 L	5.45%	28.44	1.061	1.020		All Grain	7
NE IPA Lemon	310 gal	1.5%	0	1.015	1.004		extract	21
neipa	15 L	6.01%	22.72	1.058	1.012		BIAB	31
Snow on the Tracks	3 gal	6.39%	6.89	1.064	1.015		All Grain	29
NEIPA - Winter '25	2.25 gal	6.99%	48.25	1.067	1.013		All Grain	37
hazy	5.25 gal	6.5%	32.48	1.063	1.013		BIAB	22
Big Bang IPA	18 L	5.18%	30.3	1.049	1.009		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	7,014		Adjunct	raw	2.2°L	33	11%	0% - 100%
US - Pale 2-Row	3,034	US	Grain	base malt	1.8°L	37	63%	1% - 100%
Flaked Wheat	2,701		Adjunct	raw	2°L	34	9%	0% - 99%
American - White Wheat	1,513	American	Grain	base malt	2.8°L	40	13%	2% - 58%
American - Carapils (Dextrine Malt)	1,223	American	Grain	crystal malt	1.8°L	33	6%	1% - 76%
Honey Malt	1,003		Grain	crystal malt	25°L	37	4%	0% - 25%
United Kingdom - Golden Promise	997	United Kingdom	Grain	base malt	3°L	37	44%	2% - 100%
United Kingdom - Maris Otter Pale	918	United Kingdom	Grain	base malt	3.75°L	38	50%	3% - 100%
American - Pilsner	877	American	Grain	base malt	1.8°L	37	55%	2% - 100%
Corn Sugar - Dextrose	865		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	4,804	11	15%	0% - 100%
Mosaic	3,770	12.5	15%	0% - 100%
Galaxy	1,877	14.25	15%	0% - 100%
Amarillo	1,741	8.6	14%	0% - 100%
Simcoe	1,382	12.7	13%	0% - 100%
El Dorado	1,331	15.7	14%	0% - 100%
Cascade	997	7	16%	0% - 100%
Centennial	835	10	14%	0% - 100%
Azacca	733	15	14%	0% - 100%
Columbus	699	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	1,387	Wyeast	Ale	0.1	High	73%	64°F	74°F
Fermentis - Safale - American Ale Yeast US-05	799	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Imperial Yeast - A38 Juice	793	Imperial Yeast	Ales	Medium	Medium	74%	64°F	74°F
Fermentis - Safale - English Ale Yeast S-04	745	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Lallemand - Verdant IPA	712	Lallemand	Ales	High	High	80%	64°F	73°F
White Labs - London Fog Ale Yeast WLP066	537	White Labs	Ales	High	Medium	78.5%	64°F	72°F
Lallemand - Lalbrew New England	394	Lallemand	Ales	Medium	Medium	75%	59°F	72°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	319	Lallemand	Ales	High	High	80%	77°F	104°F
Danstar - Lalbrew New England East Coast Ale Yeast	216	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	3,126	Water Agt	Mash	16%	0% - 100%
Calcium Chloride (dihydrate)	1,911	Water Agt	Mash	25%	0% - 100%
Epsom Salt	1,524	Water Agt	Mash	8%	0% - 100%
Lactic acid	1,465	Water Agt	Mash	71%	0% - 100%
Calcium Chloride (anhydrous)	957	Water Agt	Mash	27%	0% - 100%
Phosphoric acid	442	Water Agt	Mash	68%	0% - 100%
Calcium Chloride (dihydrate)	434	Water Agt	Mash	31%	0% - 100%
Whirlfloc	414	Fining	Boil	51%	0% - 100%
Table Salt	399	Water Agt	Mash	7%	0% - 100%
Yeast Nutrient	362	Other	Mash	33%	0% - 100%

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