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	7220
Pineapple Milkshake	3 gal	5.31%	46.79	1.058	1.019		All Grain	6326
Thiol Madness: The No-boil Hoppy Pale	6.75 gal	7.33%	25.81	1.069	1.016		BIAB	5322
Sabro Tripl3 0at Neipa	19 L	7.08%	63.27	1.071	1.018		BIAB	4849
NE Pale Ale	6.5 gal	7.55%	52.82	1.078	1.021		All Grain	4683
Saison double batch	8 gal	6.11%	19.33	1.057	1.010		All Grain	4579
Passion Fruit NEIPA	20.4 L	7.63%	15.19	1.075	1.017		All Grain	4559
NEIPA #12: Pina ColaDIPA #2	5.75 gal	6.78%	40.28	1.066	1.014		All Grain	3875
Mango Milkshake	5.5 gal	6.1%	60.66	1.068	1.021		All Grain	3551
Triple Haze	10 gal	8.92%	65.38	1.095	1.027		All Grain	3428

Newest Specialty IPA: New England IPA Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
NEIPA - first RO	35 L	8.59%	49.22	1.081	1.016		All Grain	13
Awesome Recipe	5 gal	7.29%	179.57	1.069	1.014		All Grain	4
HOLLY (NEIPA)	5.5 gal	5.55%	178.79	1.069	1.027		All Grain	14
Lazy hazy	8 L	8.22%	18.96	1.077	1.015		Partial Mash	12
24 X 2	5 gal	8.68%	26.14	1.078	1.012		All Grain	20
Huesli Braeu IV	20 L	7.13%	40.24	1.072	1.017		All Grain	20
Hazy IPA (Lustra Clone)	6.25 gal	5.56%	62.13	1.057	1.015		All Grain	9
Hazy Ipa	45 L	5.84%	21.84	1.062	1.017		All Grain	7
Road to El Dorado V2	5.75 gal	7%	39.76	1.072	1.018		BIAB	21
Tropical Neipa	23 L	5.31%	66.31	1.050	1.010		All Grain	22

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	6,543		Adjunct	raw	2.2°L	33	11%	0% - 100%
US - Pale 2-Row	2,956	US	Grain	base malt	1.8°L	37	63%	1% - 100%
Flaked Wheat	2,539		Adjunct	raw	2°L	34	9%	0% - 99%
American - White Wheat	1,421	American	Grain	base malt	2.8°L	40	13%	2% - 70%
American - Carapils (Dextrine Malt)	1,162	American	Grain	crystal malt	1.8°L	33	6%	1% - 76%
Honey Malt	958		Grain	crystal malt	25°L	37	4%	0% - 23%
United Kingdom - Golden Promise	955	United Kingdom	Grain	base malt	3°L	37	44%	2% - 100%
United Kingdom - Maris Otter Pale	889	United Kingdom	Grain	base malt	3.75°L	38	50%	3% - 100%
Corn Sugar - Dextrose	816		Sugar	sugar	0.5°L	42	7%	0% - 100%
American - Pilsner	811	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	4,500	11	15%	0% - 100%
Mosaic	3,543	12.5	14%	0% - 100%
Galaxy	1,757	14.25	15%	0% - 100%
Amarillo	1,633	8.6	14%	0% - 100%
Simcoe	1,290	12.7	13%	0% - 100%
El Dorado	1,258	15.7	14%	0% - 100%
Cascade	939	7	16%	0% - 100%
Centennial	795	10	13%	0% - 100%
Azacca	696	15	14%	0% - 100%
Columbus	667	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	1,321	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	564	Lallemand	Ales	High	High	80%	64°F	73°F
White Labs - London Fog Ale Yeast WLP066	511	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	292	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	173	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	2,854	Water Agt	Boil	17%	0% - 100%
Calcium Chloride (dihydrate)	1,708	Water Agt	Mash	25%	0% - 100%
Epsom Salt	1,373	Water Agt	Mash	8%	0% - 100%
Lactic acid	1,316	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	408	Water Agt	Mash	68%	0% - 100%
Table Salt	386	Water Agt	Sparge	8%	0% - 100%
Whirlfloc	379	Fining	Boil	52%	0% - 100%
Yeast Nutrient	310	Other	Boil	34%	0% - 100%

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