El Dorado single hop NEIPA Beer Recipe | All Grain American IPA by Keegannicol | Brewer's Friend
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El Dorado single hop NEIPA

198 calories 24.2 g 12 oz
Beer Stats
Method: All Grain
Style: American IPA
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 12oz)
Carbs: 24.2 g (Per 12oz)
Created: Thursday February 14th 2019
Amount Fermentable Cost PPG °L Bill %
9 lb Canadian - Pale 2-Row9 lb Pale 2-Row 36 1.75 69.2%
0.50 lb Canadian - Honey Malt0.5 lb Honey Malt 37 25 3.8%
1.50 lb Canadian - Pale Wheat1.5 lb Pale Wheat 36 2 11.5%
1.50 lb Flaked Oats1.5 lb Flaked Oats 33 2.2 11.5%
0.50 lb American - Vienna0.5 lb Vienna 35 4 3.8%
13 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz El Dorado2 oz El Dorado Hops Pellet 15.7 Boil 10 min 40.65 20%
3 oz El Dorado3 oz El Dorado Hops Pellet 15.7 Aroma 0 min 30%
2.50 oz El Dorado2.5 oz El Dorado Hops Pellet 15.7 Dry Hop 3 days 25%
2.50 oz El Dorado2.5 oz El Dorado Hops Pellet 15.7 Dry Hop 7 days 25%
10 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Sparge -- 170 °F 15 min
Starting Mash Thickness: 1.25 qt/lb
White Labs - London Fog Ale Yeast WLP066
1 Each
Attenuation (avg):
Optimum Temp:
64 - 72 °F
Fermentation Temp:
62 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Brewed 02/16/19.

Mashed in at 155 f for roughly 60 minutes with a batch sparge at 170 f for 15 minutes. Boiled for about 45 minutes just to lower volume and raise abv and then started hop additions.

Cooled to 65 f and pitched yeast. Fermented at 62 f. Very active fermentation after 12 hours. Dry hopped 3 days in when high Krausen started to fade. Let sit for a few more days then raised temp to 66 f on day 7 and did second dry hop addition. Main Fermentation had stopped at this point and FG had pretty much been reached at this point. Let sit in carboy for about 4 more days and then decided to keg. Primary fermentation for roughly 2 weeks then straight to keg. FG was 1.014 and ended up lower then expected.

Upon kegging slight hop bite was apparent and flavor/aroma was lacking. Tasted slightly.. flavorless?
After waiting a couple more days in keg this beer developed and rounded out as a whole. Completely different beer then when first kegged. Very hazy and juicy. Very sessionable beer and could crush a bunch of these back. Sitting at 5.6 percent. I would definitely brew this again and for sure loved the idea of a single hop ipa idea to really capture the hop flavors from just one hop. This is a great hop with flavors and aromas of pear mango pineapple and stone fruit.

The only change I would make to this beer is I would raise the fermentation temp up slightly to really boost the fruity flavor of this beer, but that could just be me trying to change something that is already great. besides that small change it has turned out excellent.

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  • Public: Yup, Shared
  • Last Updated: 2019-03-03 16:54 UTC
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