New England IPA
New England IPA · 5 gallons
A hazy, juicy IPA bursting with tropical fruit flavor and minimal bitterness. Pillowy soft mouthfeel from oats and wheat, with a massive late-hop and dry-hop schedule that delivers waves of mango, passionfruit, and citrus.
Ingredients
Grains & Extracts
Base malt
Provides haze and creamy mouthfeel
Adds protein for haze stability
Subtle sweetness to support hop fruit character
Hops
Yeast
Imperial Yeast A38 Juice or Omega OYL-052 DIPA Ale
Instructions
Mash all grains at 152°F for 60 minutes in 4.5 gallons of water. The high protein from oats and wheat will make the mash thick — stir well.
Vorlauf until wort runs clear (it will still be hazy — that is fine). Sparge with 170°F water to collect 6.5 gallons.
Bring to a boil. Add 0.5 oz Magnum at 60 minutes.
At flameout, cool wort to 170°F. Add 1 oz Mosaic and 1 oz Galaxy. Steep for 20 minutes (whirlpool hop stand).
Add 1 oz Citra at the 5-minute mark during the boil.
Cool rapidly to 66°F. Transfer to fermenter with minimal splashing to reduce oxidation.
Pitch yeast. Ferment at 66-68°F.
After 2-3 days of active fermentation (krausen still high), add the first dry hop: 2 oz Citra and 1.5 oz Mosaic directly into fermenter.
After fermentation completes (around day 7-8), add the second dry hop: 1 oz Galaxy. Leave for 3 days.
Carefully transfer to keg or bottling bucket with absolute minimal oxygen exposure. This is critical for NEIPAs.
If bottling, use 3/4 cup corn sugar. Drink fresh — this beer is best within 4-6 weeks.
Brewer's Tips
Oxygen is the enemy of NEIPAs. Purge everything with CO2 if you can. The haze and hop oils degrade rapidly with oxidation.
The biotransformation dry hop (adding hops during active fermentation) helps the yeast convert hop oils into even more fruity compounds.
Do NOT use a highly flocculent yeast — you want yeast in suspension for haze.
Water chemistry matters: target a chloride-to-sulfate ratio of 2:1 (e.g., 150 ppm chloride, 75 ppm sulfate) for a soft, round mouthfeel.
Kegging is strongly preferred over bottling for this style.