Lickety Split NEIPA

New England IPAs are beers that are purposely hazy or cloudy, which can give these brews a smooth, creamy mouthfeel – a departure from the light/dry mouthfeel you often get with West Coast IPAs – with little to no hop bitterness at the end utilizing hops that impart a tropical, juicy sweetness rather than the classic bitter, dank or citrus-y flavors West Coast IPA lovers have come to expect.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
4.9 L 60 min 35.5 IBUs 13.3 EBC 1.057 1.012 5.9 %
Actuals 1.066 1.012 7.1 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Specialty IPA 21 B 1.05 - 1.085 1.008 - 1.018 40 - 100 9.9 - 78.8 2.2 - 2.9 3 - 10 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 793.2 g 61.19
White Wheat Malt 211.4 g 16.3
Acid Malt 106.6 g 8.22
Oats, Flaked 105.8 g 8.16
Honey Malt 79.3 g 6.12

Hops

Name Amount Time Use Form Alpha %
Zythos 11.1 g 10 min Boil Pellet 10.9
Citra 5.5 g 10 min Aroma Pellet 12
Motueka 5.5 g 10 min Aroma Pellet 7
Citra 13.3 g 0 min Dry Hop Pellet 12
Motueka 13.3 g 0 min Dry Hop Pellet 7

Miscs

Name Amount Time Use Type
Whirlfloc Tablet 0.21 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Safale American (US-05) DCL/Fermentis 77% 15°C - 23.89°C

Mash

Step Temperature Time
Mash In 66.67°C 55 min
Vorlof 66.67°C 5 min

Fermentation

Step Time Temperature
Primary 14 days 19.44°C
Aging 30 days 18.33°C

Juice Bomber NEIPA

New England IPAs are beers that are purposely hazy or cloudy, which can give these brews a smooth, creamy mouthfeel – a departure from the light/dry mouthfeel you often get with West Coast IPAs – with little to no hop bitterness at the end utilizing hops that impart a tropical, juicy sweetness rather than the classic bitter, dank or citrus-y flavors West Coast IPA lovers have come to expect.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
4.9 L 60 min 97.4 IBUs 10.2 EBC 1.057 1.013 5.7 %
Actuals 1.057 1.01 6.2 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Specialty IPA 21 B 1.05 - 1.085 1.008 - 1.018 40 - 100 9.9 - 78.8 2.2 - 2.9 3 - 10 %

Fermentables

Name Amount %
Coopers Premium Ale Malt 1.125 kg 82.67
Oats, Flaked 235.9 g 17.33

Hops

Name Amount Time Use Form Alpha %
Magnum 2.4 g 60 min Boil Pellet 12.2
Citra 5.9 g 5 min Boil Pellet 14
Galaxy 5.9 g 5 min Boil Pellet 15.9
Mosaic 5.9 g 5 min Boil Pellet 11.8
Citra 5.9 g 30 min Aroma Pellet 14
Galaxy 5.9 g 30 min Aroma Pellet 15.9
Mosaic 5.9 g 30 min Aroma Pellet 11.8
Citra 4.5 g 8 days Dry Hop Pellet 14
Mosaic 4.5 g 8 days Dry Hop Pellet 11.8
Galaxy 2.7 g 8 days Dry Hop Pellet 15.9
Citra 4.5 g 4 days Dry Hop Pellet 14
Mosaic 4.5 g 4 days Dry Hop Pellet 11.8
Galaxy 2.7 g 4 days Dry Hop Pellet 15.9

Miscs

Name Amount Time Use Type
Yeast Nutrient 0.09 tsp 10 min Boil Other

Yeast

Name Lab Attenuation Temperature
London Ale III (1318) Wyeast Labs 73% 17.78°C - 23.33°C

Mash

Step Temperature Time
Mash In 66°C 60 min

Fermentation

Step Time Temperature
Primary 4 days 19.44°C
Secondary 10 days 19.44°C
Aging 30 days 18.33°C

Popping Candy NEIPA

New England IPAs are beers that are purposely hazy or cloudy, which can give these brews a smooth, creamy mouthfeel – a departure from the light/dry mouthfeel you often get with West Coast IPAs – with little to no hop bitterness at the end utilizing hops that impart a tropical, juicy sweetness rather than the classic bitter, dank or citrus-y flavors West Coast IPA lovers have come to expect.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
4.9 L 60 min 68.7 IBUs 9.7 EBC 1.052 1.013 5.1 %
Actuals 1.046 1.01 4.7 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Specialty IPA 21 B 1.05 - 1.085 1.008 - 1.018 40 - 100 9.9 - 78.8 2.2 - 2.9 3 - 10 %

Fermentables

Name Amount %
Gladfield Ale Malt 390.8 g 33.85
Pale Malt, Maris Otter 390.6 g 33.83
Oats, Flaked 179.4 g 15.53
Gladfield Wheat Malt 175.7 g 15.21
Honey Malt 18.1 g 1.57

Hops

Name Amount Time Use Form Alpha %
Pacific Jade 2 g 60 min First Wort Pellet 13
Citra 4 g 5 min Boil Pellet 12
Galaxy 4 g 5 min Boil Pellet 14
Mosaic (HBC 369) 4 g 5 min Boil Pellet 12.3
Citra 4 g 30 min Aroma Pellet 12
Galaxy 4 g 30 min Aroma Pellet 14
Mosaic (HBC 369) 4 g 30 min Aroma Pellet 12.3
Citra 4.7 g 10 days Dry Hop Pellet 12
Galaxy 4.7 g 10 days Dry Hop Pellet 14
Mosaic (HBC 369) 4.7 g 10 days Dry Hop Pellet 12.3
Citra 4.7 g 3 days Dry Hop Pellet 12
Galaxy 4.7 g 3 days Dry Hop Pellet 14
Mosaic (HBC 369) 4.7 g 3 days Dry Hop Pellet 12.3

Miscs

Name Amount Time Use Type
Epsom Salt (MgSO4) 0.78 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 0.78 g 60 min Mash Water Agent
Whirlfloc Tablet 0.08 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
SafAle English Ale (S-04) DCL/Fermentis 73% 15°C - 24°C

Mash

Step Temperature Time
Saccharification 66.67°C 90 min
Mash Out 75.56°C 10 min

Fermentation

Step Time Temperature
Primary 14 days 19.44°C
Aging 30 days 18.33°C

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