The 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

Water

• Beginning water volume: 7.93 gallons (30 liters)

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.

Malts

• Pale Malt (2 row) - 10lbs. (4.5 kg) (74.1%)
• Flaked Oats - 1lb. (.5 kg) (7.4%)
• Flaked Wheat - 1lb. (.5 kg) (7.4%)
• Cara-Pils - 12oz. (340.2 grams) (5.6%)

Mashing

We mashed at 150 Fahrenheit (65.5C) for 60 minutes

Mashing in

Recirculating during mash

Mash Additions

• First Wort Addition - 0.75oz. (21.3 grams) 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 boiling temp and boiled for 60 minutes. No more hops were added during this section of the brew day. However, we did add the following:

• 60 minutes - 12oz. (340.2 grams) Turbinado (Raw Sugar)

Adding sugar - we recommend you stir the wort to avoid scorching and to help everything incorporate

• 10 minutes - Yeast Nutrient

We used Fermax yeast nutrient from BSG

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 (68.3C). The schedule is as follows:

• 40 minutes - 0.25oz (7.1g) Azacca, 0.25oz (7.1g) Citra, 0.25oz (7.1g) Mosaic
• 30 minutes - 0.5oz (14.2g) Azacca, 0.5oz (14.2g) Citra, 0.5oz (14.2g) Mosaic
• 20 minutes - 0.75oz (21.3g) Azacca, 0.75oz (21.3g) Citra, 0.75oz (21.3g) Mosaic

Just one of the many hop additions we did

Fermentation

At the end of the hop-stand we cooled the wort to 67 Fahrenheit (19.4C) and added one package of East Coast Ale Yeast. (White Labs WLP008)

Pitching yeast

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. (56.7g) Azacca
• 2oz. (56.7g) Citra
• 2oz. (56.7g) 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. (56.7g) Azacca
• 2oz. (56.7g) Citra
• 2oz. (56.7g) 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.

Benchmarks

• Starting gravity - 1.058
• Volume into the fermenter - 5.5 gallons (20.8 liters)
• 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.