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April 19, 2018

Home Brew Recipe: New England IPA (NEIPA)




NEIPA - New England IPAThe New England IPA, better known as a NEIPA, is all the rage these days. We've bought it in cans and in pints but have never brewed one of our own, on the Clawhammer brewing system. That is, until now.

What's a NEIPA, you ask? They're low on bitterness and not very malty. But packed full of juicy, fruity, fresh hop flavor and aroma. They're also hazy. This ain't your grandpa's beer, sonny boy. 

New England IPA (NEIPA) Brew Day Video

(recipe details below video)

New England IPA (NEIPA) Recipe


  • Beginning water volume: 7.93 gallons

Chemistry adjusted to produce the following profile:

  • Calcium: 116 ppm
  • Chloride: 155 ppm
  • Sulfates: 79 ppm
  • Sodium: 14 ppm
  • Magnesium: 4 ppm
  • Bicarbonates: 25 ppm

Note: we also added half a campden tablet at the start of the brew day.


  • Pale Malt (2 row) - 10lbs. (74.1%)
  • Flaked Oats - 1lb. (7.4%)
  • Flaked Wheat - 1lb. (7.4%)
  • Cara-Pils - 12oz. (5.6%)


We mashed at 150 Fahrenheit for 60 minutes

Mash Additions

  • First Wort Addition - 0.75oz. Azacca

"First Wort Hops" are added as soon as the mash is finished (after the grain basket is removed, but before the kettle has come to a boil) and remain in the kettle for the rest of the brew day.

Boil & Boil Additions, Etc.

We heated to boil temp and boiled for 60 minutes. No more hops were added during this section of the brew day. However, did add the following:

  • 60 minutes - 12oz. Turbinado (Raw Sugar)
  • 10 minutes - Yeast Nutrient

Cooling & Hopstand / Whirlpool Additions, Etc.

The bulk of hops added during this brew day were added during a 40 minute hopstand, which took place after we chilled the wort to 155F. The schedule is as follows:

  • 40 minutes - 0.25oz Azacca, 0.25oz Citra, 0.25oz Mosaic
  • 30 minutes - 0.5oz Azacca, 0.5oz Citra, 0.5oz Mosaic
  • 20 minutes - 0.75oz Azacca, 0.75oz Citra, 0.75oz Mosaic


At the end of the hop-stand we cooled the wort to 67 Fahrenheit and added one package of East Coast Ale Yeast. (White Labs WLP008)

Dry Hops

None to speak of for this beer. KIDDING! We added a ton. Here's the two part dry hop schedule:

Part 1: 5 days after fermentation begins add the following:

  • 2oz. Azacca
  • 2oz. Citra
  • 2oz. Mosaic

Part 2: Allow the first round of hops to steep for 5 days. On the 5th day remove them (use a hop bag so you can easily remove them) from the fermenter and add the following:

  • 2oz. Azacca
  • 2oz. Citra
  • 2oz. Mosiac

Allow the 2nd round of dry hops to steep for 5 days. On the 5th day (15th day of fermentation) remove the hops from the fermenter and rack the finished beer into a keg or bottles.


  • Starting gravity - 1.058
  • Volume into the fermenter - 5.5 gallons
  • Final Gravity - TBD
  • ABV - TBD

Tasting Notes / Rating

This one will be done next week. We'll let you know! We just added the 2nd round of dry hops and it smells AMAZING.

  • This is great but how do u make it a double ipa?

    Posted by Adam on October 17, 2018
  • Man that is a lot of dry hopping for a 5.5 gallon(21 LITRE) batch.

    Posted by Terry on August 17, 2018
  • NEIPA’s haze primarily comes from biotransformation during fermentation. Next time, dry hop during heavy active fermentation (I usually do day two), and then i usually dry hop again around day 5-7 after fermentation quiets down. Most of my NEIPAs are keggable by day 10

    Posted by Tom on July 25, 2018
  • I already try this recipe but the beer is not hazy like i thought and double dry hop make it too bitter at the end. Have any solution to make it less bitter? Thanks.

    Posted by Rotechanint on June 11, 2018
  • Hello, I enjoy your videos and making great beer using the ClawHammer System! How did your NEIPA turn out? I’m looking to Brew a batch this Sunday

    Posted by Lisa on June 11, 2018
  • Hi, so how did that go? can you told more of the results of the neipa? thanks, greetings!

    Posted by fernando on June 05, 2018

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