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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 6150
DIPA v.1
24 L 7.33% 97.25 1.068 1.015
All Grain 4819
Csupor Homebrew 1.
20 L 6.16% 45.59 1.062 1.015
All Grain 4197
Caribbean Haze 23L
23 L 7.79% 57.7 1.074 1.015
All Grain 3993
Blank (All Together)
5 gal 5.59% 52.36 1.058 1.015
All Grain 2999
Monkish
5.5 gal 7.25% 150.44 1.074 1.019
All Grain 2997
Hazy 1.0
3 gal 6.63% 27.46 1.065 1.015
All Grain 2861
Boss Tweed Clone (NE DIPA)
6 gal 9.65% 88.35 1.096 1.022
All Grain 2784
Naboo NEIPA aka Jedi juice clone
21 L 7.01% 35.89 1.070 1.017
All Grain 2613
Saison double batch
8 gal 6.11% 19.33 1.057 1.010
All Grain 1995

Newest Specialty IPA: New England IPA Recipes

Title Size ABV IBU OG FG Color Method Views
Gallon O'Hazy IPA
7.57 L 9.42% 48.15 1.088 1.016
All Grain 3
Diet Dream Crusher NEIPA
21 L 6.31% 0 1.064 1.016
BIAB 4
Hat Store IPA
5.5 gal 5.91% 17.3 1.060 1.015
BIAB 1
Te
5.5 gal 6.25% 20.86 1.065 1.018
BIAB 6
Micah's Hazy IPA
5.5 gal 5.93% 41.17 1.061 1.016
All Grain 38
Cranberries for Sal
5 gal 8.49% 150.57 1.087 1.022
All Grain 14
Return of smosh
23 L 5.07% 42.67 1.051 1.012
BIAB 14
CANCAN - Trav looses it
5.5 gal 6.26% 47.66 1.062 1.014
All Grain 1
Apoc D IPA
18.5 L 5.53% 10.17 1.058 1.016
All Grain 23
Apoc D Pale
18.5 L 4.56% 8.26 1.048 1.013
All Grain 9

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Flaked Oats 3,439 Adjunct raw 2.2°L
33 11% 0% - 100%
American - Pale 2-Row 2,101 American Grain base malt 1.8°L
37 64% 1% - 100%
Flaked Wheat 1,390 Adjunct raw 2°L
34 9% 0% - 99%
American - White Wheat 826 American Grain base malt 2.8°L
40 13% 2% - 64%
American - Carapils (Dextrine Malt) 670 American Grain crystal malt 1.8°L
33 6% 1% - 76%
Canadian - Honey Malt 643 Canadian Grain base malt 25°L
37 4% 0% - 23%
United Kingdom - Maris Otter Pale 603 United Kingdom Grain base malt 3.75°L
38 52% 3% - 100%
United Kingdom - Golden Promise 596 United Kingdom Grain base malt 3°L
37 43% 2% - 100%
American - Pilsner 494 American Grain base malt 1.8°L
37 55% 2% - 100%
German - Acidulated Malt 474 German Grain acidulated malt 3.4°L
27 3% 0% - 13%

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

Name Recipes Average AA Avg. Usage Usage Range
Citra 2,744 11 15% 0% - 100%
Yakima Chief Hops - Mosaic 2,250 12.25 14% 0% - 100%
Galaxy 1,056 14.25 14% 0% - 100%
Amarillo 1,053 8.6 14% 0% - 100%
Simcoe 807 12.7 13% 0% - 100%
Yakima Chief Hops - El Dorado 735 15 13% 1% - 100%
Cascade 549 7 16% 1% - 100%
Centennial 455 10 14% 0% - 100%
Azacca 434 15 14% 0% - 80%
Columbus 417 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 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) 29 American Grain crystal malt 1.8°L
33 34% 3% - 100%
Flaked Wheat 27 Adjunct raw 2°L
34 33% 4% - 67%
Canadian - Honey Malt 23 Canadian Grain base malt 25°L
37 36% 4% - 100%
American - White Wheat 22 American Grain base malt 2.8°L
40 40% 7% - 100%
United Kingdom - Golden Naked Oats 17 United Kingdom Grain crystal malt 10°L
33 53% 13% - 100%
American - Caramel / Crystal 10L 16 American Grain crystal malt 10°L
35 42% 14% - 100%
American - Caramel / Crystal 20L 12 American Grain crystal malt 20°L
35 37% 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 859 Wyeast Ale 0.1 High 73% 64°F 74°F
Fermentis - Safale - American Ale Yeast US-05 474 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Imperial Yeast - A38 Juice 442 Imperial Yeast Ales Medium Medium 74% 64°F 74°F
Fermentis - Safale - English Ale Yeast S-04 385 Fermentis / Safale Ale .0975 High 75% 54°F 77°F
White Labs - London Fog Ale Yeast WLP066 323 White Labs Ales High Medium 78.5% 64°F 72°F
Danstar - Lalbrew New England East Coast Ale Yeast 130 Danstar Ale .09 Medium 75% 59°F 72°F
White Labs - East Coast Ale Yeast WLP008 123 White Labs Ale Medium Med-Low 72.5% 68°F 73°F
Omega Yeast Labs - Voss Kveik OYL-061 114 Omega Yeast Labs Norwegian Ales 0.12 Medium 79% 68°F 98°F
Omega Yeast Labs - DIPA Ale OYL-052 104 Omega Yeast Labs Ales 0.11 Medium-low 76% 65°F 72°F
White Labs - Burlington Ale Yeast WLP095 94 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 1,275 Water Agt Mash 21% 0% - 100%
Calcium Chloride (dihydrate) 585 Water Agt Mash 30% 0% - 100%
Lactic acid 476 Water Agt Mash 72% 0% - 100%
Calcium Chloride (dihydrate) 448 Water Agt Mash 31% 0% - 100%
Epsom Salt 439 Water Agt Mash 9% 0% - 60%
Table Salt 274 Water Agt Mash 8% 0% - 100%
Calcium Chloride (anhydrous) 256 Water Agt Mash 33% 0% - 100%
Whirlfloc 204 Fining Boil 55% 0% - 100%
Wyeast - Beer Nutrient 177 Water Agt Primary 53% 0% - 100%
Phosphoric acid 148 Water Agt Mash 66% 0% - 100%

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