5.5 Gallon NEIPA Recipe: A Guide to Brewing Hazy Juicy Goodness
This recipe provides a comprehensive guide to brewing a delicious 5.5-gallon batch of New England India Pale Ale (NEIPA). NEIPAs are known for their hazy appearance, juicy fruit flavors, and soft mouthfeel. This recipe focuses on achieving those characteristics. Remember, brewing is a process of experimentation, so feel free to adjust to your preferences.
Ingredients:
This recipe utilizes a 60-minute boil. Adjust your water volume accordingly to account for boil-off rate. A typical boil-off rate is around 1 gallon per hour.
Grains:
- 8 lbs Pale Malt (2-Row or Pilsner) - Provides the base malt for the beer's body and color.
- 1 lb Flaked Oats - Adds a creamy mouthfeel and haze.
- 1 lb Flaked Wheat - Further contributes to the hazy appearance and soft body.
- 0.5 lb White Wheat Malt - Enhances the hazy character and adds subtle sweetness.
Hops:
- 1 oz Citra hops (60 min) - Provides a citrusy and tropical aroma. Consider using whole leaf hops for maximum aroma.
- 1 oz Mosaic hops (15 min) - Adds stone fruit and berry notes.
- 1 oz Citra hops (5 min) - Boosts the citrus and tropical aroma.
- 1 oz Mosaic hops (0 min) - Dry hop addition, for intense aroma and flavor.
- 1 oz Citra hops (Dry hop) - Dry hop addition to amplify the citrus notes.
Yeast:
- White Labs WLP001 California Ale Yeast or Wyeast 1056 American Ale Yeast - These yeasts are known for their ability to produce clean fermentation and enhance the fruit flavors in NEIPAs. Choose one based on your preference and availability.
Other:
- 5.5 gallons of brewing water (adjusted for your water profile and boil-off rate)
- Priming sugar (for bottling, adjust based on your preferred carbonation level)
- Whirlfloc or Irish Moss (optional, for improved clarity during the whirlpool)
Brewing Process:
1. Mashing: Mash grains at 152°F (67°C) for 60 minutes. This temperature range will give you a good balance of fermentability and body.
2. Sparging: Sparge with 170°F (77°C) water to collect approximately 6.5 gallons of wort. This extra gallon accounts for boil-off.
3. Boiling: Boil for 60 minutes, adding hops according to the schedule above. Consider using a hop spider or hop bag to easily remove hop debris at the end of the boil.
4. Cooling: Chill the wort to 68°F (20°C) as quickly as possible to prevent unwanted bacterial growth.
5. Fermentation: Pitch your chosen yeast and ferment at 68°F (20°C) for 2-3 weeks, or until gravity stabilizes.
6. Dry Hopping: After primary fermentation, add your dry hops for 5-7 days. This step is crucial for that intense, juicy aroma.
7. Packaging: After dry hopping, package your NEIPA. You can bottle, keg, or can your beer. Remember to prime your bottles appropriately if bottling.
8. Conditioning: Allow your bottled or kegged beer to condition for at least 2 weeks before consuming to allow for proper carbonation and flavor development.
Tips for Brewing a Great NEIPA:
- Water Chemistry: Adjust your brewing water to ensure it's properly balanced for your chosen grain bill and yeast.
- Yeast Health: Healthy yeast is essential for a clean fermentation and good flavor development.
- Oxygenation: Properly oxygenate your wort before pitching the yeast to promote healthy fermentation.
- Temperature Control: Maintain consistent fermentation temperatures for optimal yeast performance.
- Patience: Brewing takes time; allow ample time for fermentation and conditioning.
This recipe provides a solid foundation for brewing your own 5.5-gallon NEIPA. Remember that brewing is a journey of experimentation, and you can adjust this recipe to your liking. Enjoy the process and the delicious results!
