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	8167
Passion Fruit NEIPA	20.4 L	7.63%	15.19	1.075	1.017		All Grain	6290
Sabro Tripl3 0at Neipa	19 L	7.08%	63.27	1.071	1.018		BIAB	6119
DNEIPA - What is What?	5 gal	8.49%	30.79	1.081	1.016		All Grain	5351
Saison double batch	8 gal	6.11%	19.33	1.057	1.010		All Grain	5289
NEIPA #12: Pina ColaDIPA #2	5.75 gal	6.78%	40.28	1.066	1.014		All Grain	5042
Triple Haze	10 gal	8.92%	65.38	1.095	1.027		All Grain	4498
Stigbergets West Coast IPA klon	40 L	6.02%	34.41	1.059	1.013		All Grain	4363
Hazy IPA	27 L	6.38%	47.09	1.062	1.014		All Grain	4056
pomora	44 L	4.6%	11.3	1.044	1.009		All Grain	3800

Newest Specialty IPA: New England IPA Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Hazy	7 gal	6.42%	0	1.064	1.015		All Grain	3
Mix & Pitch IPA	20 L	6.83%	24.29	1.064	1.012		BIAB	21
JG New England Haze	11 gal	6.2%	57.28	1.064	1.016		All Grain	15
	5.5 gal	7.06%	50.21	1.080	1.026		All Grain	16
Altitude Outward Bound	5 gal	6.24%	5.74	1.058	1.011		All Grain	18
Brewstival Doube Hazy IPA	22 L	8.08%	32.59	1.075	1.014		All Grain	14
Brand Old Buňkov Cryo NEIPA	23 L	5.8%	40.35	1.057	1.013		BIAB	37
Poc alchol	25 L	5.24%	5.05	1.050	1.010		All Grain	22
Fonio Hazy IPA	400 L	6.59%	85.88	1.072	1.022		All Grain	22
Hazy	80 L	6.28%	0	1.063	1.015		All Grain	21

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	7,344		Adjunct	raw	2.2°L	33	11%	0% - 100%
US - Pale 2-Row	3,072	US	Grain	base malt	1.8°L	37	63%	1% - 100%
Flaked Wheat	2,806		Adjunct	raw	2°L	34	9%	0% - 99%
American - White Wheat	1,553	American	Grain	base malt	2.8°L	40	13%	2% - 58%
American - Carapils (Dextrine Malt)	1,283	American	Grain	crystal malt	1.8°L	33	6%	1% - 76%
Honey Malt	1,030		Grain	crystal malt	25°L	37	4%	0% - 25%
United Kingdom - Golden Promise	1,024	United Kingdom	Grain	base malt	3°L	37	44%	2% - 100%
United Kingdom - Maris Otter Pale	944	United Kingdom	Grain	base malt	3.75°L	38	50%	3% - 100%
American - Pilsner	919	American	Grain	base malt	1.8°L	37	55%	2% - 100%
Rice Hulls	895		Adjunct	other	0°L	0	4%	0% - 16%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	5,006	11	15%	0% - 100%
Mosaic	3,913	12.5	15%	0% - 100%
Galaxy	1,953	14.25	15%	0% - 100%
Amarillo	1,828	8.6	14%	0% - 100%
Simcoe	1,444	12.7	13%	0% - 100%
El Dorado	1,391	15.7	14%	0% - 100%
Cascade	1,036	7	16%	0% - 100%
Centennial	865	10	14%	0% - 100%
Azacca	766	15	14%	0% - 100%
Columbus	708	15	12%	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	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	1,409	Wyeast	Ale	0.1	High	73%	64°F	74°F
Fermentis - Safale - American Ale Yeast US-05	817	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Imperial Yeast - A38 Juice	814	Imperial Yeast	Ales	Medium	Medium	74%	64°F	74°F
Lallemand - Verdant IPA	805	Lallemand	Ales	High	High	80%	64°F	73°F
Fermentis - Safale - English Ale Yeast S-04	757	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - London Fog Ale Yeast WLP066	556	White Labs	Ales	High	Medium	78.5%	64°F	72°F
Lallemand - Lalbrew New England	437	Lallemand	Ales	Medium	Medium	75%	59°F	72°F
Lallemand - LALBREW® VOSS KVEIK ALE YEAST	349	Lallemand	Ales	High	High	80%	77°F	104°F
Danstar - Lalbrew New England East Coast Ale Yeast	223	Danstar	Ale	.09	Medium	75%	59°F	72°F
Omega Yeast Labs - Voss Kveik OYL-061	179	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	3,313	Water Agt	Mash	16%	0% - 100%
Calcium Chloride (dihydrate)	2,059	Water Agt	Mash	25%	0% - 100%
Epsom Salt	1,651	Water Agt	Mash	8%	0% - 100%
Lactic acid	1,566	Water Agt	Mash	71%	0% - 100%
Calcium Chloride (anhydrous)	1,022	Water Agt	Mash	27%	0% - 100%
Phosphoric acid	471	Water Agt	Mash	67%	0% - 100%
Whirlfloc	441	Water Agt	Mash	51%	0% - 100%
Calcium Chloride (dihydrate)	434	Water Agt	Mash	31%	0% - 100%
Table Salt	412	Water Agt	Mash	7%	0% - 100%
Yeast Nutrient	403	Other	Boil	33%	0% - 100%

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