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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.


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


  • 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


We mashed at 150 degrees Fahrenheit for 60 minutes.


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


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


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


  • 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.

  • Really cool recipe.
    Just 2 questions:
    - How long is your hopstand?
    - How many volumes for primming?

    Posted by John on May 09, 2019
  • Hello!

    going to try out your recipe today and i was going to bottle them.

    do i need to priming sugar? in that case how much?

    many thanks!

    Posted by Nicklas Nilsson on April 29, 2019
  • Do you have any recommendations for a 5 gal sort of variation to the recipe? Thanks.

    Posted by Brian Butler on April 15, 2019
  • hola, gracias por la receta, me parece fenomenal, queria hacer una consulta, en cuanto a los lupulos el dorado, y lemondrop,
    -cuales serian sus sustitutos adecuados? ya que aqui en argentina son difíciles de conseguir.
    y que otro tipo de levaduras podrían usarse sin que pierda los esteres esenciales del estilo?

    saludos cordiales
    Posted by gaston on March 21, 2019
  • My question is about the temperatura range of the fermentation and for how long Was the duration of the first and second fermentation and maturation?
    How long after the second dry hop did you take the beer out of the bucket?
    1. For how long did the first dryhop last, did you take away the hops or leave it until it had fermented finished?
    2. The same question but for the 2nd dryhop.

    Posted by Ewind on February 13, 2019
  • Hi again

    Two more questions

    1. For how long did the first dryhop last, did you take away the hops or leave it until it had fermented finished?
    2. The same question but for the 2nd dryhop.

    Posted by Robert Östensson on January 23, 2019
  • Hi and thank you for the recipe,

    i have a few questions tho:

    1. MashWater Volume?
    2. Boil Volume?
    3. Sparge Water Volume?


    Posted by Robert Östensson on January 23, 2019
  • Hi

    The recipe is very good, thanks for it

    Do you give me a link for Lemondrop?



    Posted by alonso on January 20, 2019
  • hola soy de mexico y me gustaría que me recomiendes una receta para cocinar cerveza con miel de abejas de antemano agradezco tu atención y felicidades por tus vídeos saludos desde la ciudad de aguascalientes donde se consume gran cantidad de cerveza en la feria de san marcos, me gustaría emprender el negocio de la cerveza artesanal. quedo a tus ordenes para cualquier ….

    Posted by Ramiro altamira on December 06, 2018
  • Hi!

    Good recipe and tips!

    My question is about the temperatura range of the fermentation and for how long Was the duration of the first and second fermentation and maturation?


    Posted by Adriano on November 13, 2018
  • Hi, that’s beers looks like delicious. I’m from Argentina. Can I ask you if that’s beers has cold shock ??

    Posted by Juan on November 12, 2018
  • First of all, keep up the great work
    2 questions regarding the juicy neipa
    How long after the second dry hop did you take the beer out of the bucket?
    Is there anything we need to consider if we bottle the beer, since we don’t have a keg?

    Thanks and kind regards

    Posted by Stefan on October 15, 2018
  • Looks great. Can’t wait to try this one out. What kind of sugar did you add, was it turbinado?

    Posted by Chris on October 15, 2018
  • Hi, thanks for the recipe. I am wondering what your starting water profile is for the additions to adjust the water profile. Then I can approximate it with my own here in Sydney, Australia? Thanks.

    Posted by Joe on October 10, 2018
  • Please let us know when you brew this again and try some of the suggested changes! Thanks again for the video!

    Posted by Ed on October 01, 2018
  • 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.


    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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