Hello fellow brewers, My wife asked me to brew a hazy/NE IPA. I only brew one IPA of the traditional high IBU variety. So, instead of researching myself (I’m the “lazy “ in this thread title), I was wondering if anyone had a good, proven, all grain recipe they could share? Thanks.
Here is a great article on making a NEIPA.
https://homebrewanswers.com/hazy-ipa-recipe/
The haze was an unintended byproduct of creating the NEIPA flavor, mouth feel, and aroma of this style.
When I make NEIPA I cut back to a 30 minute boil. Technically there should be no boil hop additions, but I do add a we smidge of Citra at 30 minutes.
Here is the NEIPA that has been the most popular for me.
The two advantages of using VOSS Kveik are the speed of fermentation, and the fruity character it adds.
I use RO water, if you are not using RO or distilled, you will need to revise the brewing salts.
COVID Operation - Milkshake NEIPA
Malts (6.38 kg)
3.76 kg (53.2%) — Briess Brewers Malt 2-Row — Grain — 1.8 SRM
1.08 kg (15.3%) — BestMalz Wheat Malt — Grain — 2.4 SRM
540 g (7.6%) — Briess Oats, Flaked — Grain — 1.4 SRM
540 g (7.6%) — Wheat Flaked — Grain — 2 SRM
260 g (3.7%) — Briess Victory Malt (biscuit) — Grain — 28 SRM
200 g (2.8%) — Weyermann Acidulated — Grain — 2 SRM
Other (684 g)
494 g (7%) — Briess Rice Hulls — Adjunct — 0 SRM
190 g (2.7%) — Milk Sugar (Lactose) — Sugar — 0 SRM
Hops (306.1 g)
8.5 g (8 IBU) — Citra 12.5% — Boil — 30 min
56.7 g (10 IBU) — Mosaic 12.25% — Aroma — 20 min hopstand @ 180F
42.5 g (8 IBU) — Citra 12.5% — Aroma — 20 min hopstand @ 180F
28.3 g — Citra 12.5% — Dry Hop — day 1
28.3 g — Simcoe 13% — Dry Hop — day 1
14.2 g — Amarillo 9.2% — Dry Hop — day 1
14.2 g — Cascade 5.5% — Dry Hop — day 1
56.7 g — Citra 12.5% — Dry Hop — day 2
56.7 g — Mosaic 12.25% — Dry Hop — day 2
Miscs
8 g — Calcium Chloride (CaCl2) — Mash
0.5 g — Canning Salt (NaCl) — Mash
1 g — Epsom Salt (MgSO4) — Mash
2 g — Gypsum (CaSO4) — Mash
0.5 items — Whirlfloc — Boil — 15 min
1 oz — Dried Tangerine Peel — Boil — 5 min
4 ml — Vanilla Extract — Secondary
Yeast
1 pkg — Escarpment Yeast Labs Voss Kveik 75%
Fermentation
Primary — 29.4 °C — 5
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+ 86
Mg2+ 3
Na+ 21
Cl- 148
SO42- 50
HCO3- 16