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	4960
DIPA v.1	24 L	7.33%	97.25	1.068	1.015		All Grain	4128
Csupor Homebrew 1.	20 L	6.16%	45.59	1.062	1.015		All Grain	3579
Caribbean Haze 23L	23 L	7.79%	57.7	1.074	1.015		All Grain	2680
NEIPA #07: Sabro/Azacca/Motueka	5.5 gal	8.94%	59.34	1.081	1.013		All Grain	2542
Hazy 1.0	3 gal	6.63%	27.46	1.065	1.015		All Grain	2290
NEIPA #11: Voss Kveik	5.5 gal	6.78%	44.84	1.063	1.011		All Grain	2264
Monkish	5.5 gal	7.25%	150.44	1.074	1.019		All Grain	2130
Boss Tweed Clone (NE DIPA)	6 gal	9.65%	88.35	1.096	1.022		All Grain	2125
berry tart milkshake	5.5 gal	6.35%	34.31	1.069	1.020		All Grain	1964

Newest Specialty IPA: New England IPA Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
NEIPA	20 L	7.04%	0	1.072	1.018		All Grain	0
IPA #2 - Cascade and Simcoe	5.5 gal	6.05%	36.49	1.061	1.015		All Grain	0
Triple Point Juicy IPA	5.5 gal	6.98%	34.93	1.062	1.008		All Grain	3
Awesome Recipe	5 gal	7.47%	34.17	1.076	1.019		All Grain	0
Brew in Place IPA	6 gal	6.43%	22.46	1.065	1.016		All Grain	1
Isolation IPA	3 gal	7.6%	38.11	1.076	1.018		All Grain	7
New Hazy PA	20 L	6.16%	44.09	1.063	1.016		All Grain	8
Quarantine ale	5.5 gal	6.69%	76.48	1.069	1.018		All Grain	5
377 Hazy IPA 155 gal (180 gal recipe)	180 gal	6.16%	54.18	1.064	1.017		All Grain	6
Calypso hazy IPA	5.5 gal	6.23%	22.55	1.060	1.013		All Grain	10

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Flaked Oats	2,846		Adjunct	raw	2.2°L	33	12%	0% - 100%
American - Pale 2-Row	1,751	American	Grain	base malt	1.8°L	37	63%	1% - 100%
Flaked Wheat	1,172		Adjunct	raw	2°L	34	9%	0% - 99%
American - White Wheat	709	American	Grain	base malt	2.8°L	40	13%	2% - 64%
Canadian - Honey Malt	551	Canadian	Grain	base malt	25°L	37	4%	1% - 23%
American - Carapils (Dextrine Malt)	544	American	Grain	crystal malt	1.8°L	33	6%	2% - 76%
United Kingdom - Maris Otter Pale	513	United Kingdom	Grain	base malt	3.75°L	38	51%	3% - 100%
United Kingdom - Golden Promise	496	United Kingdom	Grain	base malt	3°L	37	43%	2% - 100%
American - Pilsner	409	American	Grain	base malt	1.8°L	37	56%	7% - 99%
Corn Sugar - Dextrose	401		Sugar	sugar	0.5°L	42	7%	0% - 100%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Citra	2,312	11	15%	0% - 100%
Mosaic	1,891	12.5	14%	0% - 100%
Galaxy	924	14.25	14%	0% - 100%
Amarillo	901	8.6	14%	0% - 100%
Simcoe	652	12.7	13%	0% - 100%
El Dorado	638	15.7	13%	1% - 100%
Cascade	431	7	16%	1% - 100%
Centennial	398	10	13%	0% - 91%
Azacca	388	15	13%	0% - 80%
Columbus	331	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	53		Adjunct	raw	2.2°L	33	57%	5% - 100%
Briess - Brewers Oat Flakes	39	American	Adjunct	other	2.5°L	32.2	57%	13% - 100%
American - Pale 2-Row	36	American	Grain	base malt	1.8°L	37	43%	13% - 100%
American - Carapils (Dextrine Malt)	27	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	19	Canadian	Grain	base malt	25°L	37	30%	4% - 100%
American - White Wheat	16	American	Grain	base malt	2.8°L	40	38%	7% - 100%
American - Caramel / Crystal 10L	16	American	Grain	crystal malt	10°L	35	42%	14% - 100%
American - Caramel / Crystal 20L	11	American	Grain	crystal malt	20°L	35	34%	11% - 100%
United Kingdom - Golden Naked Oats	11	United Kingdom	Grain	crystal malt	10°L	33	61%	13% - 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	716	Wyeast	Ale	0.1	High	73%	64°F	74°F
Fermentis - Safale - American Ale Yeast US-05	393	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Imperial Yeast - A38 Juice	349	Imperial Yeast	Ale		Medium	74%	64°F	74°F
Fermentis - Safale - English Ale Yeast S-04	322	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
White Labs - London Fog Ale Yeast WLP066	268	White Labs	Ales	High	Medium	78.5%	64°F	72°F
White Labs - East Coast Ale Yeast WLP008	113	White Labs	Ale	Medium	Med-Low	72.5%	68°F	73°F
Omega Yeast Labs - DIPA Ale OYL-052	95	Omega Yeast Labs	Ales	0.11	Medium-low	76%	65°F	72°F
Omega Yeast Labs - Voss Kveik OYL-061	94	Omega Yeast Labs	Norwegian Ales	0.12	Medium	79%	68°F	98°F
Danstar - Lalbrew New England East Coast Ale Yeast	92	Danstar	Ale	.09	Medium	75%	59°F	72°F
White Labs - Burlington Ale Yeast WLP095	87	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	1,049	Water Agt	Mash	21%	0% - 100%
Calcium Chloride (dihydrate)	452	Water Agt	Mash	30%	0% - 100%
Calcium Chloride (dihydrate)	438	Water Agt	Mash	30%	0% - 100%
Lactic acid	377	Water Agt	Mash	73%	0% - 100%
Epsom Salt	344	Water Agt	Mash	9%	0% - 50%
Table Salt	257	Water Agt	Mash	7%	0% - 100%
Calcium Chloride (anhydrous)	164	Water Agt	Mash	32%	0% - 100%
Whirlfloc	155	Fining	Boil	53%	0% - 100%
Wyeast - Beer Nutrient	137	Water Agt	Boil	53%	0% - 100%
Phosphoric acid	119	Water Agt	Mash	66%	0% - 100%

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