NEIPA recipe

New England IPA (NEIPA) is an American-style IPA celebrated for its intense fruit flavours and aromas, soft body, and smooth mouthfeel. This style is often opaque, showcasing substantial haze. Unlike traditional IPA, a NEIPA recipe possesses less perceived bitterness but remains massively hop-forward. Emphasising late hopping, especially dry hopping with hops exhibiting tropical fruit qualities, imparts the signature juicy character of this style.

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Grain bill

Variety	Quantity	Quantity	Colour EBC	Colour ºL	Ratio
Swaen© Pilsner	4 kg	8.8 lb	4	2	64%
Swaen© Naked Oat	1 kg	2.2 lb	4	2	16%
Swaen© Munich Light	0.5 kg	1.1 lb	13.5	5.5	8%
Swaen© Wheat Classic	0.5 kg	1.1 lb	4	2	8%
Gold Swaen© Red	0.25	0.66 lb	50	19	4%

The base malt provides fermentable sugars, while oat and wheat enhance body and haze. Malted oats impart a silky smoothness, contributing to a velvety texture. Mash at 67°C (152°F) for 60 minutes to achieve the desired fermentable sugar profile.

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Hops

Variety	Quantity	Quantity	Duration	Alpha acid	IBU
Citra	10 g	0.53 oz	60 min.	13.5%	15
Citra	20 g	0.70 oz	5 min.	13.5%	6
El Dorado	25 g	0.88 oz	5 min.	14.5%	8
Mosaic	30 g	1.06 oz	5 min.	9.5%	7
Citra	40 g	1.41 oz	whirlpool*	13.5%	2
El Dorado	45 g	1.59 oz	whirlpool*	14.5%	3
Mosaic	50 g	1.76 oz	whirlpool*	9.5%	1
Citra	20 g	0.70 oz	**
El Dorado	25 g	0.88 oz	**
Mosaic	30 g	1.06 oz	**
Citra	40 g	1.41 oz	***
El Dorado	45 g	1.59 oz	***
Mosaic	50 g	1.76 oz	***

* Whirlpool addition: After the boil, cool the wort to 80°C (176°F) and add a generous amount of hops with tropical fruit characteristics. Let steep for 15 minutes.

** Dry Hopping 1: Add hops 24-48 hours into primary fermentation to promote biotransformation, enhancing juicy flavours.

*** Dry Hopping 2: Add hops 3-5 days before bottling or kegging to boost aroma.

This emphasis on late and dry hopping with varieties like Citra, Mosaic, and El Dorado contributes to the NEIPA’s signature juicy character.

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Yeast

Opt for medium to lower attenuating yeast strains that produce fruity esters, complementing the hop profile. Recommended strains include Wyeast 1318, White Labs WLP007, or Fermentis S04. Maintain fermentation temperatures between 18-23°C (64-74°F).

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Conditioning

After fermentation, cold crash the beer at 0°C (32°F) for 2-3 days to promote clarity. Then, proceed to bottle or keg the beer. Consume once carbonation is complete, as NEIPAs are best enjoyed fresh to fully appreciate their vibrant hop character.

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