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 | 8557 | |
| Passion Fruit NEIPA |
20.4 L | 7.63% | 15.19 | 1.075 | 1.017 | All Grain | 6674 | |
| Passionfruit Hopped Sour |
6 gal | 7.21% | 25.63 | 1.066 | 1.011 | BIAB | 6560 | |
| Sabro Tripl3 0at Neipa |
19 L | 7.08% | 63.27 | 1.071 | 1.018 | BIAB | 6312 | |
| DNEIPA - What is What? |
5 gal | 8.49% | 30.79 | 1.081 | 1.016 | All Grain | 5829 | |
| Saison double batch |
8 gal | 6.11% | 19.33 | 1.057 | 1.010 | All Grain | 5429 | |
| NEIPA #12: Pina ColaDIPA #2 |
5.75 gal | 6.78% | 40.28 | 1.066 | 1.014 | All Grain | 5308 | |
| Stigbergets West Coast IPA klon |
40 L | 6.02% | 34.41 | 1.059 | 1.013 | All Grain | 4818 | |
| Triple Haze |
10 gal | 8.92% | 65.38 | 1.095 | 1.027 | All Grain | 4701 | |
| NEIPA |
27 L | 6.72% | 63.49 | 1.062 | 1.010 | All Grain | 4631 |
Newest Specialty IPA: New England IPA Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| NEIPA |
15 L | 5.97% | 45.16 | 1.057 | 1.011 | All Grain | 15 | |
| Studebaker |
5.75 gal | 7.33% | 42.26 | 1.069 | 1.013 | All Grain | 8 | |
| Thiol Cloud Hazy IPA |
25 L | 6.56% | 50.26 | 1.061 | 1.011 | All Grain | 14 | |
| Bongwater Session Juicy IPA 5 gallon |
2 gal | 5.01% | 29.11 | 1.046 | 1.009 | All Grain | 17 | |
| Bongwater 2 gallon |
2 gal | 4.99% | 33.1 | 1.046 | 1.008 | All Grain | 16 | |
| Hazy IPA |
1000 L | 6.71% | 11.21 | 1.064 | 1.013 | All Grain | 21 | |
| MY1STNEIPA |
5.5 gal | 6.21% | 49.71 | 1.060 | 1.013 | All Grain | 12 | |
| Mujoose #48 |
50 L | 7.57% | 18.5 | 1.070 | 1.012 | All Grain | 70 | |
| Oat Cream IPA |
155 gal | 6.46% | 21.68 | 1.069 | 1.020 | All Grain | 18 | |
| Minotaur’s Nectar |
23 L | 6.02% | 0 | 1.061 | 1.015 | All Grain | 16 |
Fermentables Used In Specialty IPA: New England IPA Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Flaked Oats | 7,464 | Adjunct | raw |
2.2°L
|
33 | 11% | 0% - 100% | |
| US - Pale 2-Row | 3,081 | US | Grain | base malt |
1.8°L
|
37 | 63% | 1% - 100% |
| Flaked Wheat | 2,848 | Adjunct | raw |
2°L
|
34 | 9% | 0% - 99% | |
| American - White Wheat | 1,576 | American | Grain | base malt |
2.8°L
|
40 | 13% | 2% - 58% |
| American - Carapils (Dextrine Malt) | 1,310 | American | Grain | crystal malt |
1.8°L
|
33 | 6% | 1% - 76% |
| Honey Malt | 1,042 | Grain | crystal malt |
25°L
|
37 | 4% | 0% - 25% | |
| United Kingdom - Golden Promise | 1,030 | United Kingdom | Grain | base malt |
3°L
|
37 | 44% | 2% - 100% |
| United Kingdom - Maris Otter Pale | 954 | United Kingdom | Grain | base malt |
3.75°L
|
38 | 50% | 3% - 100% |
| American - Pilsner | 933 | American | Grain | base malt |
1.8°L
|
37 | 54% | 2% - 100% |
| Rice Hulls | 919 | 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 | 5,074 | 11 | 15% | 0% - 100% |
| Mosaic | 3,965 | 12.5 | 15% | 0% - 100% |
| Galaxy | 1,994 | 14.25 | 15% | 0% - 100% |
| Amarillo | 1,857 | 8.6 | 14% | 0% - 100% |
| Simcoe | 1,466 | 12.7 | 13% | 0% - 100% |
| El Dorado | 1,409 | 15.7 | 14% | 0% - 100% |
| Cascade | 1,052 | 7 | 16% | 0% - 100% |
| Centennial | 875 | 10 | 14% | 0% - 100% |
| Azacca | 769 | 15 | 14% | 0% - 100% |
| Columbus | 717 | 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 | 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 | 28 | Grain | crystal malt |
25°L
|
37 | 32% | 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 | 1,415 | Wyeast | Ale | 0.1 | High | 73% | 64°F | 74°F |
| Lallemand - Verdant IPA | 839 | Lallemand | Ales | High | High | 80% | 64°F | 73°F |
| Fermentis - Safale - American Ale Yeast US-05 | 836 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| Imperial Yeast - A38 Juice | 827 | Imperial Yeast | Ales | Medium | Medium | 74% | 64°F | 74°F |
| Fermentis - Safale - English Ale Yeast S-04 | 773 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| White Labs - London Fog Ale Yeast WLP066 | 566 | White Labs | Ales | High | Medium | 78.5% | 64°F | 72°F |
| Lallemand - Lalbrew New England | 442 | Lallemand | Ales | Medium | Medium | 75% | 59°F | 72°F |
| Lallemand - LALBREW® VOSS KVEIK ALE YEAST | 362 | Lallemand | Ales | High | High | 80% | 77°F | 104°F |
| Danstar - Lalbrew New England East Coast Ale Yeast | 224 | Danstar | Ale | .09 | Medium | 75% | 59°F | 72°F |
| Omega Yeast Labs - Voss Kveik OYL-061 | 181 | 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 | 3,414 | Water Agt | Mash | 16% | 0% - 100% |
| Calcium Chloride (dihydrate) | 2,121 | Water Agt | Mash | 24% | 0% - 100% |
| Epsom Salt | 1,704 | Water Agt | Mash | 7% | 0% - 100% |
| Lactic acid | 1,600 | Water Agt | Mash | 71% | 0% - 100% |
| Calcium Chloride (anhydrous) | 1,065 | Water Agt | Mash | 27% | 0% - 100% |
| Phosphoric acid | 484 | Water Agt | Sparge | 67% | 0% - 100% |
| Whirlfloc | 454 | Fining | Boil | 51% | 0% - 100% |
| Calcium Chloride (dihydrate) | 434 | Water Agt | Mash | 31% | 0% - 100% |
| Yeast Nutrient | 420 | Other | Boil | 33% | 0% - 100% |
| Table Salt | 418 | Water Agt | Mash | 7% | 0% - 100% |
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