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July 31, 2018

Juicy NEIPA (New England IPA) Recipe

juicy NEIPA Homebrew Recipe

One of the most popular styles of beer that people have been brewing recently is the New England IPA. They're dank, fruity, juicy, hazy, and delicious. Just thinking about them makes us thirsty! We've done a few session versions of the NEIPA, but we decided to take things to another level with this recipe by adding a ton of hops to this beer. Using Clawhammer’s 10.5 gallon Electric Brewing System, we packed this beer full ofsome of the most popular citrus and fruity hops, yielding a juicy, high ABV final product. Read on or watch the video to learn all about our Juicy NEIPA.

NEIPA Style Guidelines

  • 2018 is the first year The Brewers Association has included a “Juicy or Hazy IPA” in its Beer Style Guidelines
  • Malts with high protein
  • Color & Clarity - Straw to golden colored with a low to high degree of cloudiness
  • Use of fruit-forward hops with a high hop aroma
  • Original Gravity - 1.070 - 1.100
  • High ABV - 6.0% - 8.4%
  • High IBUs - 65 - 100 - with a low perceived bitterness - These IBUs come from late hop additions which provide more aroma than bitterness

Juicy NEIPA Homebrew Recipe Video

Here’s how we made the Juicy NEIPA, read below for full recipe details.


Water

The beginning water volume was 8.31 gallons and our chemistry was adjusted to have high chloride levels to give us a hazy NEIPA look. Below is our water profile after adjustment. You'll need to add different amounts of minerals to achieve this profile depending on your location, as water chemistry differs from tap to tap. Look up your local water chemistry and use a brewing water chemistry calculator to figure out what you need to add.

  • Calcium: 116.4 ppm
  • Magnesium: 4.0 ppm
  • Sodium: 14.0 ppm
  • Sulfates: 78.6 ppm
  • Chlorine: 154.9 ppm
  • Bicarbonates: 25 ppm

Malts

  • Pilsner (2 Row) Ger (2.0 SRM) - 9 lbs (70.4%)
  • Barley, Flaked (1.7 SRM) - 1 lb 8 oz (11.1%)
  • Oats, Flaked (1.0 SRM) - 1 lb 8 oz (11.1%) - High protein, perfect for a NEIPA
  • Wheat, Flaked (1.6 SRM) - 1 lb (7.4%) - High protein, perfect for a NEIPA

Mashing

We mashed at 150 degrees Fahrenheit for 60 minutes.

Boil

We boiled for 75 minutes. At the 60 minute mark we added in .5 lb of sugar.

Hops

The most important part to brewing a good NEIPA is the hops. We added all of our hops after the boil. Our first addition happened once we cooled the wort down to 180 degrees Fahrenheit.

At 180° we added 1 oz of

  • Willamette
  • Mosaic
  • El Dorado
  • Citra
  • Centennial

Fermentation

We used the Imperial Yeast Ale Juice A38 to ferment this beer. This yeast is perfect for IPAs and compliments the juicy and fruity flavor of our beer.

Dry Hops

We waited four days until we added our first dry hop addition, ideally you want to wait three days. Fermentation was still active when we did our first addition, that’s a key part to dry hopping a NEIPA. You want to add your first round of dry hops while fermentation is still active.

First Dry Hop Addition

  • 2 oz of Citra
  • 1 oz of Centennial
  • 1 oz of El Dorado
  • 1 oz of Mosaic
  • .25 oz of Willamette

Second Dry Hop Addition (Three Days Later)

  • 2 oz. of Lemondrop

Benchmarks

  • Volume Into The Fermenter - 5.50 gallons
  • Original Gravity - 1.060
  • Final Gravity - 1.014
  • ABV - 6%
  • IBUs - 55.3

Tasting Notes

This one definitely met our expectations, at least at first. After it was kegged and carbed up the Juicy NEIPA had a hazy, golden look to it with a really pleasant and fruity aroma. With an ABV of 6%, you couldn’t taste any of the alcohol. The beer had a nice body with a well balanced, smooth, and fruit juicy flavor. The Lemondrop hops we added during our last dry hop addition came through and added a little extra bitterness.

However, a couple of weeks later, the fresh "juicy" flavor had faded and the beer was decidedly bitter and tasted a bit unbalanced. One thing we'd probably change for the next round is the Lemondrop hops. We think the beer would be better off with a Citra or Mosaic during our second dry hop addition.

  • Hey Guys,

    First off, keep up the great videos. The system you guys brew on looks amazing, and the styles you’re making are right up my alley.

    One tip to avoid these NEIPAs dying off so quickly is i noticed in your video is these beers are impacted to oxygen exposure more than other types of beer. I generally do a closed transfer into a keg that has been purged with c02. Usually i’ll hang a dry hop tube in the keg before hand as well with some dental floss so it can get more hop exposure without any oxygen exposure.

    hope this helps! I know a closed transfer with a bucket doesn’t work, but if you have a conical or ss brew bucket it works like a champ, just run a line from the drain valve on the fermenter into the ‘liquid out’ connection on the keg (dip tube side) so wort fills from the bottom of the keg. Then periodically pull the pressure relief as you see the drainage slow.

    Cheers!

    Posted by Nick on August 17, 2018
  • It’s seems to be a pretty nice recipe! I’LL try something like that. You said that a couple weeks later, the aroma and flavor changed. What about the apparency? Is it changed the hazy and gold aspect? Cheers!!!

    Posted by Saulo on August 13, 2018

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