IPA - Specialty IPA: New England IPA

BJCP Style Guide

Top 10 Specialty IPA: New England IPA Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Treehouse Julius Clone	5 gal	7.49%	81.81	1.065	1.008		All Grain	7172
Pineapple Milkshake	3 gal	5.31%	46.79	1.058	1.019		All Grain	6308
Thiol Madness: The No-boil Hoppy Pale	6.75 gal	7.33%	25.81	1.069	1.016		BIAB	5310
Sabro Tripl3 0at Neipa	19 L	7.08%	63.27	1.071	1.018		BIAB	4833
NE Pale Ale	6.5 gal	7.55%	52.82	1.078	1.021		All Grain	4667
Saison double batch	8 gal	6.11%	19.33	1.057	1.010		All Grain	4565
Passion Fruit NEIPA	20.4 L	7.63%	15.19	1.075	1.017		All Grain	4522
NEIPA #12: Pina ColaDIPA #2	5.75 gal	6.78%	40.28	1.066	1.014		All Grain	3862
Mango Milkshake	5.5 gal	6.1%	60.66	1.068	1.021		All Grain	3545
Triple Haze	10 gal	8.92%	65.38	1.095	1.027		All Grain	3412

Newest Specialty IPA: New England IPA Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Simon Says 10 bbl	434 gal	6.07%	0	1.061	1.014		All Grain	8
Stawberry Shake	112 gal	6.09%	30.39	1.063	1.016		All Grain	3
TEINEIPA ver.2	20.8 L	4.89%	53.63	1.046	1.009		All Grain	13
TEINEIPA	20 L	4.99%	0	1.046	1.008		All Grain	16
Awesome Recipe	20 L	7.1%	0	1.069	1.015		extract	4
ABIRA NANOHANA IPA	150 L	5.98%	18.5	1.060	1.014		All Grain	6
Riot in '24	5.5 gal	6.52%	26.04	1.068	1.018		All Grain	13
JuJu Juicy IPA	10 gal	6.64%	66.34	1.070	1.020		extract	11
Freestyle Hazy	30 L	7.45%	39.17	1.070	1.013		All Grain	14
AGE Clone	5 gal	8.35%	24.44	1.082	1.019		All Grain	7

Fermentables Used In Specialty IPA: New England IPA Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	6,529		Adjunct	raw	2.2°L	33	11%	0% - 100%
US - Pale 2-Row	2,954	US	Grain	base malt	1.8°L	37	63%	1% - 100%
Flaked Wheat	2,537		Adjunct	raw	2°L	34	9%	0% - 99%
American - White Wheat	1,415	American	Grain	base malt	2.8°L	40	13%	2% - 70%
American - Carapils (Dextrine Malt)	1,159	American	Grain	crystal malt	1.8°L	33	6%	1% - 76%
Honey Malt	956		Grain	crystal malt	25°L	37	4%	0% - 23%
United Kingdom - Golden Promise	956	United Kingdom	Grain	base malt	3°L	37	44%	2% - 100%
United Kingdom - Maris Otter Pale	887	United Kingdom	Grain	base malt	3.75°L	38	50%	3% - 100%
Corn Sugar - Dextrose	814		Sugar	sugar	0.5°L	42	7%	0% - 100%
American - Pilsner	808	American	Grain	base malt	1.8°L	37	55%	2% - 100%

Hops Used In Specialty IPA: New England IPA Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	4,488	11	15%	0% - 100%
Mosaic	3,533	12.5	14%	0% - 100%
Galaxy	1,754	14.25	15%	0% - 100%
Amarillo	1,631	8.6	14%	0% - 100%
Simcoe	1,284	12.7	13%	0% - 100%
El Dorado	1,256	15.7	14%	0% - 100%
Cascade	938	7	16%	0% - 100%
Centennial	796	10	13%	0% - 100%
Azacca	695	15	14%	0% - 100%
Columbus	666	15	11%	1% - 100%

Steeping Grains Used In Specialty IPA: New England IPA Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	50		Adjunct	raw	2.2°L	33	56%	5% - 100%
American - Carapils (Dextrine Malt)	49	American	Grain	crystal malt	1.8°L	33	36%	3% - 100%
US - Pale 2-Row	41	US	Grain	base malt	1.8°L	37	43%	13% - 100%
Briess - Brewers Oat Flakes / Flaked oats	33	US	Adjunct	raw	2.5°L	32.2	59%	13% - 100%
Honey Malt	28		Grain	crystal malt	25°L	37	32%	4% - 100%
American - White Wheat	26	American	Grain	base malt	2.8°L	40	37%	7% - 100%
Flaked Wheat	25		Adjunct	raw	2°L	34	33%	4% - 67%
United Kingdom - Golden Naked Oats	24	United Kingdom	Grain	crystal malt	10°L	33	54%	13% - 100%
American - Caramel / Crystal 10L	19	American	Grain	crystal malt	10°L	35	45%	14% - 100%
United Kingdom - Oat Malt	17	United Kingdom	Grain	base malt	2°L	28	56%	25% - 100%

Yeasts Used In Specialty IPA: New England IPA Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Wyeast - London Ale III 1318	1,317	Wyeast	Ale	0.1	High	73%	64°F	74°F
Imperial Yeast - A38 Juice	757	Imperial Yeast	Ales	Medium	Medium	74%	64°F	74°F
Fermentis - Safale - American Ale Yeast US-05	753	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Fermentis - Safale - English Ale Yeast S-04	714	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Lallemand - Verdant IPA	562	Lallemand	Ales	High	High	80%	64°F	73°F
White Labs - London Fog Ale Yeast WLP066	510	White Labs	Ales	High	Medium	78.5%	64°F	72°F
Lallemand - Lalbrew New England	343	Lallemand	Ales	Medium	Medium	75%	59°F	72°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	289	Lallemand	Ales	High	High	80%	77°F	104°F
Danstar - Lalbrew New England East Coast Ale Yeast	202	Danstar	Ale	.09	Medium	75%	59°F	72°F
Omega Yeast Labs - Hornindal Kveik OYL-091	171	Omega Yeast Labs	Norwegian Ales	0.12	High/Low	79%	70°F	95°F

Other Ingredients Used In Specialty IPA: New England IPA Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	2,844	Water Agt	Mash	17%	0% - 100%
Calcium Chloride (dihydrate)	1,699	Water Agt	Mash	25%	0% - 100%
Epsom Salt	1,362	Water Agt	Mash	8%	0% - 100%
Lactic acid	1,310	Water Agt	Mash	72%	0% - 100%
Calcium Chloride (anhydrous)	860	Water Agt	Mash	28%	0% - 100%
Calcium Chloride (dihydrate)	430	Water Agt	Mash	30%	0% - 100%
Phosphoric acid	407	Water Agt	Mash	68%	0% - 100%
Table Salt	383	Water Agt	Mash	7%	0% - 100%
Whirlfloc	378	Water Agt	Boil	53%	0% - 100%
Yeast Nutrient	310	Other	Boil	34%	0% - 100%

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