| 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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