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NE IPA

220 calories 23.5 g 330 ml
Beer Stats
Method: All Grain
Style: American Pale Ale
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 36.7 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 63% (brew house)
Source: Jon Finch, The Malt Miller
Calories: 220 calories (Per 330ml)
Carbs: 23.5 g (Per 330ml)
Created Saturday May 19th 2018
1.071
1.019
6.8%
89.9
16.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg United Kingdom - Maris Otter Pale6 kg Maris Otter Pale 38 8.51 87%
300 g United Kingdom - Crystal 15L300 g Crystal 15L 34 38.53 4.3%
300 g Flaked Oats300 g Flaked Oats 33 4.37 4.3%
300 g Flaked Wheat300 g Flaked Wheat 34 3.84 4.3%
6,900 g / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Citra30 g Citra Hops Pellet 11 Boil 10 min 17.96 10.3%
30 g Yakima Valley Hops - Cashmere30 g Cashmere Hops Pellet 6 Boil 10 min 9.8 10.3%
40 g Citra40 g Citra Hops Pellet 11 Whirlpool 0 min 23.16 13.8%
40 g Yakima Valley Hops - Cashmere40 g Cashmere Hops Pellet 6 Whirlpool 0 min 12.63 13.8%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Whirlpool 0 min 26.32 13.8%
40 g Citra40 g Citra Hops Pellet 11 Dry Hop 7 days 13.8%
30 g Yakima Valley Hops - Cashmere30 g Cashmere Hops Pellet 6 Dry Hop 7 days 10.3%
40 g Mosaic40 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 13.8%
290 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Fly Sparge 66 °C 75 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Irish moss Fining Boil 0 min.
 
Yeast
White Labs - London Ale Yeast WLP013
Amount:
1 Each
Cost:
Attenuation (avg):
71%
Flocculation:
Medium
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Welford Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
56 5 11 25 37 68
Add 34 g of 5.2 mash stabiliser to the grist.
Mash Chemistry and Brewing Water Calculator
 
Notes

NE IPA

THE NEW KID ON THE BLOCK. NEBRASKA IPA (SOMETIME REFERRED TO AS A New England IPA) IS IN MY VIEW A BIT OF A DIAL BACK FROM THE HUGE AMERICAN IPA HOP BOMBS THAT BECAME POPULAR. HOMEBREWERS AND PROFESSIONAL BREWERS ALIKE HAVE BEEN WAGING A HOP WAR ON WHO CAN MAKE A BEER WITH THE MOST HOPS CRAMMED IN. THE ISSUE IS YOU EVENTUALLY GET TO THE POINT WHERE THE BEER GETS SO BITTER AND RESINOUS THAT IT BECOMES UNPLEASANT TO DRINK.

THAT'S WHERE THE NE IPA COMES IN. SURE, IT IS A HOP BOMB, BUT IT DOESN'T HAVE THE EXTREME BITTERNESS USUALLY ASSOCIATED WITH THE NEW IPAS. INSTEAD IT IS ALL ABOUT THE HOP AROMA. TO ACHIEVE THIS, ALL THE HOPS ARE PUT IN EITHER RIGHT AT THE END OF THE BOIL OR AFTERWARDS BY DRY HOPPING. HUGE AMOUNT OF HOPS, VERY LITTLE BITTERNESS.

A GOODNE IPA SHOULD BE BALANCED, SOFT, JUICY AND SMOOTH. TONS OF HOPS, BUT NOT TOO BITTER. MOST IMPORTANTLY IT SHOULD HAVE A HAZE - IT'S TELL-TALE SIGN.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2018-06-04 20:12 UTC
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