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
Pineapple Milkshake	3 gal	5.31%	46.79	1.058	1.019		All Grain	7735
Passion Fruit NEIPA	20.4 L	7.63%	15.19	1.075	1.017		All Grain	5915
Sabro Tripl3 0at Neipa	19 L	7.08%	63.27	1.071	1.018		BIAB	5886
Saison double batch	8 gal	6.11%	19.33	1.057	1.010		All Grain	5152
DNEIPA - What is What?	5 gal	8.49%	30.79	1.081	1.016		All Grain	4817
NEIPA #12: Pina ColaDIPA #2	5.75 gal	6.78%	40.28	1.066	1.014		All Grain	4725
Triple Haze	10 gal	8.92%	65.38	1.095	1.027		All Grain	4193
Stigbergets West Coast IPA klon	40 L	6.02%	34.41	1.059	1.013		All Grain	3698
pomora	44 L	4.6%	11.3	1.044	1.009		All Grain	3611
Triple NEipa	23 L	9.59%	66.18	1.096	1.023		All Grain	3209

Newest Specialty IPA: New England IPA Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
IPA 25-5	5.5 gal	5.41%	51.64	1.054	1.013		All Grain	14
Achatina 6/25	140 gal	6.4%	44.82	1.058	1.011		All Grain	15
Hazy IPA	24 L	5.97%	0	1.060	1.014		All Grain	15
Cloud Krusher	5.75 gal	6.94%	33.16	1.070	1.018		All Grain	21
prova	25 L	7.52%	0	1.068	1.013		All Grain	12
Galaxy	4 gal	6.8%	26	1.068	1.016		All Grain	31
Own NEIPE	23 L	4.92%	20.84	1.052	1.014		All Grain	20
NEIPA A	155 gal	8.21%	22.73	1.083	1.020		All Grain	21
Cream IPA 2 - Nectron, Zamba	5.5 gal	8.74%	44.87	1.076	1.010		All Grain	22
Pink Startburst Hazy IPA	2.5 gal	6.6%	35.95	1.065	1.015		BIAB	24

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	7,172		Adjunct	raw	2.2°L	33	11%	0% - 100%
US - Pale 2-Row	3,050	US	Grain	base malt	1.8°L	37	63%	1% - 100%
Flaked Wheat	2,757		Adjunct	raw	2°L	34	9%	0% - 99%
American - White Wheat	1,535	American	Grain	base malt	2.8°L	40	13%	2% - 58%
American - Carapils (Dextrine Malt)	1,244	American	Grain	crystal malt	1.8°L	33	6%	1% - 76%
Honey Malt	1,020		Grain	crystal malt	25°L	37	4%	0% - 25%
United Kingdom - Golden Promise	1,007	United Kingdom	Grain	base malt	3°L	37	44%	2% - 100%
United Kingdom - Maris Otter Pale	928	United Kingdom	Grain	base malt	3.75°L	38	50%	3% - 100%
American - Pilsner	896	American	Grain	base malt	1.8°L	37	55%	2% - 100%
Corn Sugar - Dextrose	883		Sugar	sugar	0.5°L	42	7%	0% - 100%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	4,893	11	15%	0% - 100%
Mosaic	3,834	12.5	15%	0% - 100%
Galaxy	1,911	14.25	15%	0% - 100%
Amarillo	1,787	8.6	14%	0% - 100%
Simcoe	1,414	12.7	13%	0% - 100%
El Dorado	1,355	15.7	14%	0% - 100%
Cascade	1,018	7	16%	0% - 100%
Centennial	850	10	14%	0% - 100%
Azacca	749	15	14%	0% - 100%
Columbus	703	15	12%	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	37%	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	27		Grain	crystal malt	25°L	37	29%	4% - 100%
American - White Wheat	27	American	Grain	base malt	2.8°L	40	36%	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	18	United Kingdom	Grain	base malt	2°L	28	54%	20% - 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	1,399	Wyeast	Ale	0.1	High	73%	64°F	74°F
Fermentis - Safale - American Ale Yeast US-05	809	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Imperial Yeast - A38 Juice	803	Imperial Yeast	Ales	Medium	Medium	74%	64°F	74°F
Lallemand - Verdant IPA	759	Lallemand	Ales	High	High	80%	64°F	73°F
Fermentis - Safale - English Ale Yeast S-04	754	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - London Fog Ale Yeast WLP066	545	White Labs	Ales	High	Medium	78.5%	64°F	72°F
Lallemand - Lalbrew New England	410	Lallemand	Ales	Medium	Medium	75%	59°F	72°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	332	Lallemand	Ales	High	High	80%	77°F	104°F
Danstar - Lalbrew New England East Coast Ale Yeast	220	Danstar	Ale	.09	Medium	75%	59°F	72°F
Omega Yeast Labs - Voss Kveik OYL-061	177	Omega Yeast Labs	Norwegian Ales	0.12	Medium	79%	68°F	98°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	3,221	Water Agt	Mash	16%	0% - 100%
Calcium Chloride (dihydrate)	1,993	Water Agt	Mash	25%	0% - 100%
Epsom Salt	1,586	Water Agt	Mash	7%	0% - 100%
Lactic acid	1,517	Water Agt	Mash	71%	0% - 100%
Calcium Chloride (anhydrous)	988	Water Agt	Mash	27%	0% - 100%
Phosphoric acid	458	Water Agt	Mash	67%	0% - 100%
Calcium Chloride (dihydrate)	434	Water Agt	Mash	31%	0% - 100%
Whirlfloc	422	Fining	Boil	51%	0% - 100%
Table Salt	404	Water Agt	Mash	7%	0% - 100%
Yeast Nutrient	383	Other	Boil	33%	0% - 100%

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