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This Session NEIPA recipe was submitted by our fans Luis & Sarah, who live in New York City and also have a YouTube channel of their own. Session beers are perfect for day drinking and hot summer nights because they’re so light and crushable. New England IPAs are known for being juicy and tropical with a super soft mouthfeel, but they can often be a little too boozy. A Session NEIPA is the best of both worlds, making a beer that’s extremely light and flavorful.
Full Brew Day Video
For the first time on the Clawhammer YouTube channel, we let our fans film a brew day video. Watch the video below to see Sarah & Luis make a Session NEIPA on their balcony in New York City. (Check back. COMING SOON!)
- Starting Gravity - 1.050
- Final Gravity - 1.013
- ABV - 4.86%
Start your brew day with 7 gallons (26.5 liters) of water. This recipe does not call for any water chemistry adjustments.
Filling kettle with water
The grain bill for this recipe is:
- German Pilsner - 9 pounds (4 kg)
- Flaked Oats - 2.3 pounds (1 kg)
Make sure to crush your grain really fine in order to get maximum efficiency
Heat your 7 gallons of water to 155° F (68.3° C) and recirculate for 1 hour.
Once your mash is complete pull the grain basket and crank the heat up to start a 60 minute boil.
Pulling the grain basket
The hop schedule for this beer is as follows:
- 60 minutes - .25 oz (7.1 grams) of Falconer’s Flight
- 15 minutes - 1 whirlfloc tablet
- 5 minutes - 1.5 oz (42.5 grams) of Falconer’s Flight
Once the 60-minute boil is over, chill your wort down to 170°F (76.7° C) for a whirlpool addition
- Whirlpool - 2.65 (75.1 grams) of Falconer’s Flight for 45 minutes
Yeast and Fermentation
After the 45-minute whirlpool addition, chill your wort down to 70°F (21.1° C), transfer to a fermenter, and pitch one pack of Denny’s Favorite yeast from Wyeast.
After 3 days of fermentation dry hop the beer with
- 1.6 oz (45.4 grams) of Falconer’s Flight
- 1 oz (28.3 grams) of Citra
Putting dry hops into the fermenter
Dry hop for five days before conditioning and bottling or kegging.
In the picture above, Luis is dumping the hops straight into the fermenter and not using any kind of bag. If you do the same, cold crash the beer at 34° F (1.1° C) for about 48 hours to drop all the sediment to the bottom.
This beer ended with a 4.86% ABV and a soft yellow color making it just right for a session NEIPA. The aroma of the beer was citrusy and tropical and the flavor was slightly sweet and extremely refreshing. Overall, the beer turned out to be a light, easy-drinking NEIPA which is exactly what Luis and Sarah wanted. However, Luis did not that it was slightly more bitter than other NEIPAs he’s had, so if bitterness isn’t your thing you could go easier on your bittering additions.
If you have a recipe that you want to share with us, email it to firstname.lastname@example.org. Please make sure your recipe has been brewed on a Clawhammer system before sending it to us.