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
#SerNEpper	37 L	6.3%	46.65	1.062	1.014		All Grain	5829
DIPA v.1	24 L	7.33%	97.25	1.068	1.015		All Grain	4626
Csupor Homebrew 1.	20 L	6.16%	45.59	1.062	1.015		All Grain	4053
NEIPA #07: Sabro/Azacca/Motueka	5.5 gal	8.94%	59.34	1.081	1.013		All Grain	4044
Caribbean Haze 23L	23 L	7.79%	57.7	1.074	1.015		All Grain	3558
Blank (All Together)	5 gal	5.04%	77.9	1.053	1.014		All Grain	2814
Hazy 1.0	3 gal	6.63%	27.46	1.065	1.015		All Grain	2696
Monkish	5.5 gal	7.25%	150.44	1.074	1.019		All Grain	2666
Boss Tweed Clone (NE DIPA)	6 gal	9.65%	88.35	1.096	1.022		All Grain	2611
Naboo NEIPA aka Jedi juice clone	21 L	7.01%	35.89	1.070	1.017		All Grain	2285

Newest Specialty IPA: New England IPA Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
IPA 3.0	2 gal	6.41%	19.26	1.067	1.018		BIAB	1
Sons of Liberty Winter Lager (boomchugalug)	5.25 gal	5.31%	24.18	1.049	1.008		All Grain	1
Everyday Hazy IPA V2	5 gal	8.51%	45.65	1.081	1.016		All Grain	6
Sow Your Oats V2	5.5 gal	8.1%	59.76	1.085	1.023		All Grain	4
hazy	5 gal	5.88%	59.8	1.061	1.016		extract	10
Better Than Life	11 gal	6.84%	56.28	1.076	1.024		BIAB	5
All Together	5.5 gal	6.18%	0	1.060	1.013		All Grain	2
Spaced Out Haze Juice X	5 gal	6.53%	58.82	1.067	1.017		All Grain	4
IPA 1.0	2 gal	6.12%	40.12	1.069	1.022		BIAB	15
All Together (3g)	3 gal	6.95%	37.6	1.066	1.013		BIAB	5

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	3,277		Adjunct	raw	2.2°L	33	12%	0% - 100%
American - Pale 2-Row	1,995	American	Grain	base malt	1.8°L	37	64%	1% - 100%
Flaked Wheat	1,312		Adjunct	raw	2°L	34	9%	0% - 99%
American - White Wheat	787	American	Grain	base malt	2.8°L	40	13%	2% - 64%
American - Carapils (Dextrine Malt)	631	American	Grain	crystal malt	1.8°L	33	6%	1% - 76%
Canadian - Honey Malt	628	Canadian	Grain	base malt	25°L	37	4%	1% - 23%
United Kingdom - Maris Otter Pale	574	United Kingdom	Grain	base malt	3.75°L	38	52%	3% - 100%
United Kingdom - Golden Promise	565	United Kingdom	Grain	base malt	3°L	37	43%	2% - 100%
American - Pilsner	465	American	Grain	base malt	1.8°L	37	55%	6% - 100%
German - Acidulated Malt	449	German	Grain	acidulated malt	3.4°L	27	3%	0% - 14%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	2,639	11	15%	0% - 100%
Mosaic	2,161	12.5	14%	0% - 100%
Galaxy	1,020	14.25	14%	0% - 100%
Amarillo	1,009	8.6	14%	0% - 100%
Simcoe	769	12.7	13%	0% - 100%
El Dorado	701	15.7	13%	1% - 100%
Cascade	519	7	16%	1% - 100%
Centennial	434	10	13%	0% - 91%
Azacca	416	15	13%	0% - 80%
Columbus	403	15	11%	0% - 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	54%	5% - 100%
American - Pale 2-Row	40	American	Grain	base malt	1.8°L	37	42%	13% - 100%
Briess - Brewers Oat Flakes	38	American	Adjunct	other	2.5°L	32.2	58%	13% - 100%
American - Carapils (Dextrine Malt)	28	American	Grain	crystal malt	1.8°L	33	31%	3% - 100%
Flaked Wheat	27		Adjunct	raw	2°L	34	33%	4% - 67%
Canadian - Honey Malt	22	Canadian	Grain	base malt	25°L	37	34%	4% - 100%
American - White Wheat	20	American	Grain	base malt	2.8°L	40	37%	7% - 100%
American - Caramel / Crystal 10L	16	American	Grain	crystal malt	10°L	35	42%	14% - 100%
United Kingdom - Golden Naked Oats	14	United Kingdom	Grain	crystal malt	10°L	33	58%	13% - 100%
American - Caramel / Crystal 20L	11	American	Grain	crystal malt	20°L	35	34%	11% - 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	826	Wyeast	Ale	0.1	High	73%	64°F	74°F
Fermentis - Safale - American Ale Yeast US-05	447	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Imperial Yeast - A38 Juice	420	Imperial Yeast	Ales	Medium	Medium	74%	64°F	74°F
Fermentis - Safale - English Ale Yeast S-04	373	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - London Fog Ale Yeast WLP066	305	White Labs	Ales	High	Medium	78.5%	64°F	72°F
White Labs - East Coast Ale Yeast WLP008	120	White Labs	Ale	Medium	Med-Low	72.5%	68°F	73°F
Danstar - Lalbrew New England East Coast Ale Yeast	120	Danstar	Ale	.09	Medium	75%	59°F	72°F
Omega Yeast Labs - Voss Kveik OYL-061	109	Omega Yeast Labs	Norwegian Ales	0.12	Medium	79%	68°F	98°F
Omega Yeast Labs - DIPA Ale OYL-052	102	Omega Yeast Labs	Ales	0.11	Medium-low	76%	65°F	72°F
White Labs - Burlington Ale Yeast WLP095	93	White Labs	Ale	Med-High	Medium	75.5%	67°F	70°F

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

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	1,201	Water Agt	Mash	21%	0% - 100%
Calcium Chloride (dihydrate)	530	Water Agt	Mash	30%	0% - 100%
Calcium Chloride (dihydrate)	452	Water Agt	Mash	30%	0% - 100%
Lactic acid	439	Water Agt	Mash	72%	0% - 100%
Epsom Salt	403	Water Agt	Mash	9%	0% - 50%
Table Salt	271	Water Agt	Mash	7%	0% - 100%
Calcium Chloride (anhydrous)	227	Water Agt	Mash	34%	0% - 100%
Whirlfloc	182	Fining	Boil	56%	0% - 100%
Wyeast - Beer Nutrient	164	Other	Boil	53%	0% - 100%
Phosphoric acid	139	Water Agt	Mash	65%	0% - 100%

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