New England IPA
Home Brewing Recipes
Brooks Brewery Associate Brewer
Arny Lands
Beer Nexus
the crossroads of the beer world
Thanks to all of my readers who have stopped down at the Brooks
Brewery
in the Northside Lounge in Manville, NJ to say hello. We're
making some really good beers here so I hope you get a chance to
try a few.
 Although we don't do it for the general public if you write
me here at BeerNexus we can set up an appointment for a private
tour led by me or our head brewer Art Hanneman.

This month's article is in response for several requests for a New
England IPA.
.  It may look a little more complicated than our usual ones
but just go slow and follow directions.  You'll have no trouble.  Since I
usually give you an extract recipe I though I'd make this all grain.  If
that's too much for you then just keep reading.  Right below that is an
easy to do all extract recipe for this most popular beer style.  Either
way the beer will be great.  Good luck - here we go:


All- grain Ingredients
 9 lbs. (4.1 kg) US 2-row malt
2 lbs. (0.91 kg) UK Golden Promise malt
1 lb. (0.45 kg) flaked wheat
12 oz. (340 g) flaked oats
12.9 AAU Amarillo® hops (first wort hop) (1.5 oz./43 g at 8.6% alpha
acids)
1.5 oz. (43 g) Amarillo® hops (0 min.)
1 oz. (28 g) Citra® hops (hop stand)
1 oz. (28 g) GalaxyTM hops (hop stand)
1 oz. (28 g) Mosaic® hops (hop stand)
3 oz. (85 g) Citra® hops (dry hop)
1.5 oz. (43 g) GalaxyTM hops (dry hop)
1.5 oz. (43 g) Mosaic® hops (dry hop)
GigaYeast GY054 (Vermont IPA) or White Labs WLP095 (Burlington
Ale) yeast
3⁄4 cup corn sugar (if priming)


Step by step
On brew day, prepare your ingredients; mill the grains, measure

your hops, and prepare your water. This recipe uses reverse osmosis
(RO) water. Add 1⁄4 tsp 10% phosphoric acid per 5 gallons (19 L) of
brewing water, or until water measures pH 5.5 at room temperature.

Add 3⁄4 tsp. calcium chloride (CaCl2) and 1⁄4 tsp. calcium sulfate
(CaSO4) to the mash.

On brew day, mash in all the grains at 152 °F (67 °C) in 5 gallons (19 L)
of water, and hold this temperature for 60 minutes. Raise the
temperature by infusion or direct heating to 168 °F (76 °C) to mashout.
Recirculate for 15 minutes. Fly sparge with 168 °F (76 °C) water until 6.5
gallons (25 L) of wort is collected.

Boil the wort for 75 minutes, adding the hops at times indicated in the
recipe. The first wort hops are added to the kettle just before lautering
begins. The 0 minute hops get added right after the heat is turned off.
Stir the wort gently and allow to cool to 180 °F (82 °C) then add the hop
stand hops. Allow to stand for 20 minutes then chill to 64 °F (18 °C) and
rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C),
allowing temperature to rise naturally as fermentation progresses. Mix
the dry hops and divide into three equal portions. The first portion gets
added after two days of active fermentation. The second portion gets
added at the end of fermentation.

The third portion gets added three days after fermentation ends. Allow
each dry hop addition to be in contact with the beer for two to three
days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate to
2.5 volumes. Do not filter or fine the beer.

---------

Extract NEIPA Ingredients

7.2 lbs. (3.3 kg) pale liquid malt extract
1 lb. (454 g) dried wheat or weizen malt extract
12.9 AAU Amarillo® hops (first wort hop) (1.5 oz./43 g

at 8.6% alpha acids)
1.5 oz. (43 g) Amarillo® hops (0 min.)
1 oz. (28 g) Citra® hops (hop stand)
1 oz. (28 g) GalaxyTM hops (hop stand)
1 oz. (28 g) Mosaic® hops (hop stand)
3 oz. (85 g) Citra® hops (dry hop)
1.5 oz. (43 g) GalaxyTM hops (dry hop)
1.5 oz. (43 g) Mosaic® hops (dry hop)
GigaYeast GY054 (Vermont IPA) or White Labs

WLP095 (Burlington Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by step
Use 6 gallons (23 L) of water in the brew kettle; heat to 158 °F (70 °C).
Add the malt extracts and stir thoroughly to dissolve the extract
completely. You do not want to feel liquid extract at the bottom of

the kettle when stirring with your spoon. Turn the heat back on and
bring to a boil.

Boil the wort for 60 minutes, adding the hops at times indicated. The first
wort hops are added to the kettle just after the malt extract is dissolved
but before bringing to a boil. The 0 minute hops get added right after the
heat is turned off. Stir the wort gently and allow to cool to 180 °F (82 °C)
then add the hop stand hops. Allow to stand for 20 minutes then chill to
64 °F (18 °C) and rack to the fermenter.

Oxygenate, then pitch the yeast. Start fermentation at 64 °F (18 °C),
allowing temperature to rise naturally as fermentation progresses. Mix
the dry hops and divide into three equal portions. The first portion gets
added after two days of active fermentation. The second portion gets
added at the end of fermentation. The third portion gets added three
days after fermentation ends. Allow each dry hop addition to be in
contact with the beer for two to three days, then remove.

Rack the beer, prime and bottle condition, or keg and force carbonate

to 2.5 volumes. Do not filter or fine the beer.eer!


That's it for this month.  Hope to see you next time!


Good Brewing and Cheers!

Arny Lands
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