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New England IPA
Hazy Valley NEIPA
A juicy, hazy IPA bursting with tropical fruit character. Low bitterness with massive late hop additions.
7.1%
ABV
45
IBU
1.068
OG
1.014
FG
23L
Batch Size
5
Color (SRM)
10
Color (EBC)
Grain Bill
| Grain | Amount (kg) | % |
|---|---|---|
| Pale Malt | 5 | 70% |
| Flaked Oats | 1 | 14% |
| Wheat Malt | 1 | 14% |
| Dextrose | 0.15 | 2% |
Hops Schedule
| Variety | Amount (g) | Time (min) | Alpha Acid % | Addition |
|---|---|---|---|---|
| Citra | 20 | 60 | 12 | Boil |
| Citra | 50 | 0 | 12 | Whirpool |
| Mosaic | 50 | 0 | 12.5 | Whirpool |
| Citra | 80 | 0 | 12 | Dry Hop |
| Mosaic | 80 | 0 | 12.5 | Dry Hop |
Yeast
London Ale III (Wyeast 1318)
Mash Schedule
Single infusion at 67°C for 60 minutes
Fermentation Schedule
Ferment at 19°C, add dry hops at high krausen (day 3-4), cold crash gently at day 10
Brewer's Notes & Tips
Water chemistry is critical for NEIPAs. Target chloride:sulfate ratio of 2:1. Avoid cold crashing too aggressively to maintain haze.
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