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April 19, 2018
Last updated

Home Brew Recipe: New England IPA (NEIPA)

Owner of Clawhammer Supply




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 (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.


  • 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%)


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

mashing in

Mashing in

recirculating during mash

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 to boil

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

  • 10 minutes - Yeast Nutrient

BSG Fermax 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

hops in a pint glass

Just one of the many hop additions we did


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

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.


  • 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.

Kyle Brown is the owner of Clawhammer Supply, a small scale distillation and brewing equipment company which he founded in 2009. His passion is teaching people about the many uses of distillation equipment as well as how to make beer at home. When he isn't brewing beer or writing about it, you can find him at his local gym or on the running trail.

  • If I wanted to try one gallon of this recipe, would I just divide all of the ingredient measurements by 5 and then just use 1/5 of the Yeast pack?

    Posted by Sam on December 26, 2019
  • Made this recipe into a DIPA this summer and substituted Simcoe for azaaca and it was fantastic!!!. Great recipe, it was a huge hit with everyone that tried it, even the folks that don’t “like” IPA’s.will definitely make this again and again.

    Cheers and thanks for the recipe

    Posted by Chris on November 05, 2019
  • 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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