Ipa Beer Recipe All Grain

The Crucial Ingredients Of A New England Ipa Recipe

When I started experimenting with creating my ultimate NEIPA recipe, I started with a SMaSH beer . If you want to go down the same path, I recommend starting with basic pale malt and Citra®. Thatll get you a decent beer. But it wont be a NEIPA.

Lets start with building up the grain bill to get the base of a lightly colored, full-bodied beer. Then, well move into hops and yeast choices. And finally, well talk about water.

Heads Up: At the end of this section, Ill provide you with the final exact NEIPA recipe I use. But first, I want to break down every ingredient and why I think it works well in this style.

Developing A New England Ipa Recipe From Scratch

We got all the ingredients we need to make a perfect Hazy IPA. All we have to do is put them all together.

This is my base NEIPA recipe. I keep the same grain bill and change out the hops when I want something different. You can download the PDF or BrewFather

If you want to build your own, here are the key components:

• Water: 2:1 ratio of Chloride to Sulfate.
• Grain: 65% base malt, 30% flaked adjuncts, 5% dextrin malt.
• Hops: 1-3 hop varieties added post-boil and post-fermentation .
• Yeast: British Ale or Kviek strain.

Body Boosting Grains & Adjuncts

The addition of oats, flaked wheat or barley and other high protein grains and adjuncts is common. These types of grains boost the mouthfeel and body of the beer and also provide a silkiness. This is very typical of the style and these types of grains are found in nearly every example of the style.

These grains also contribute to the haze that is one of the key features of the style.

Read Also: How To Drink Margarita Recipe

Heres What I Usually Do

First of all, I almost never use a secondary vessel at all, unless its a fruit beer or something. I only do it when I want or need to get the beer off the yeast cake for some reason or another, usually involving physical space. I dont worry about leaving the beer on the yeast for extended periods otherwise. On homebrew scales I actually think its a benefit.

Anyway, back to dry hopping.

I typically leave the beer in the primary fermenter , then add my dry hops in a LOOSELY tied hop bag. It needs to be loose for two reasons.

• Hop pellets REALLY swell up when they get soaked with beer.
• You want beer to be able to penetrate the soaked hops. A tightly packed hop ball will not be very effective.

With this configuration, the hop pellets will be floating on top of the beer. Thats OK in my book. Or article, I guess this isnt a book

I actually prefer it, because it keeps the hops up off the yeast cake. This in turn makes it less likely Im going to suck up a bunch of yeast when I package the beer.

I actually prefer nice, crystal clear beers, but with heavily dry hopped styles some haze is to be expected. That doesnt mean I want a ton of yeast suspended in a West Coast inspired IPA or pale ale.

Anyway, after three days or so I can easily grab that hop sack and actually put it into the keg Im about to rack into.

Thats right, I put the same hops right into the keg before racking the beer into it. Ive never had any problems with grassiness.

Nail The Submission Requirements

Youve put tremendous time and effort into brewing the perfect IPA: Dont let a technicality disqualify your entry! Read and re-read the submission guidelines, and follow them to the letter. Most competitions require standard longneck bottles with no identifying marks, so keep that in mind.

Drop off your samples or ship them well in advance so that they arrive at the judging site before the deadline. But once the bottles leave your hands, try to relax as you await your results.

If you win a medal, congratulations! But dont be too hard on yourself if you dont. Instead, read the judges comment sheets and take their suggestions to heart. Then go back to your recipe and try, try again. It may be that a few minor tweaks are all that stand between you and a gold medal.

You May Like: Quaker Oats Recipes For Weight Loss

A Simple All Grain English Ipa Recipe

In my humble, but correct, opinion, we shouldnt even have to say English IPA. But because of how the market has become saturated with over-hopped American IPAs that taste of dish-soap, it is sadly necessary for me to title this recipe an All Grain English IPA recipe.

No matter.

For me, it is the better style, and is certainly more balanced.

Read: You can taste something other than hops. You can also catch biscuit-y notes, and toffee, and a little dried fruit. Not that this recipe is light on hops For the hop lovers, there should still be plenty of earthy English hops to tickle your fancy.

Were using a Maris Otter as the base, of course. Plus a healthy dose of crystal malt. The wheat malt will help you with head-retention.

Three drops of hops, plus dry hopping later on.

OG 1.060

The Neipa Specialty Malts

I use a lot of specialty malts and grains to achieve a big mouthfeel. These will add viscosity to your beer and help with haze later on. I use a mix of flaked wheat and oats for roughly 30% of the grain bill.

You can also use all wheat or oats instead of blending them. I recommended going with all oats because thatll give you a better mouthfeel. Wheat will provide you with more of an acidic bite on your palette and not a lot of thickness.

I like using both because I get a slight acidic bite from the wheat, which aids in the orange juice feel. And I get the thickness from the oats.

You can try flaked and non-flaked versions. I like the flaked versions because I dont have to mill them.

And finally, for added sweetness, I like to use a little dextrin malt roughly 10%. You can use Carapils from Briess too.

Dextrin malt adds unfermentable sugar to your beer. This leftover sugar in the final product will lead to a sweeter and thicker beer. And I think this is a MUST! You could add lactose or maltodextrin for added sugar, but I dont like using them.

Speaking of which, if you were to build your NEIPA grain bill, I think the bare minimum would have to be:

• 30% oats or wheat
• 5% dextrin malt

Everything else you add would be a bonus. However, I would personally avoid using crystal and roasted malts. Ive heard people experimenting with honey malt and other lightly colored malts to add more flavor and complexity. But when it comes to complexity, I save it for the hop bill.

You May Like: Baked Mac And Cheese Recipe

West Coast Ipa Ale All Grain Beer Recipe

Categories Of Ipa Beer

Weâve discussed some of the IPA beer styles, but thatâs not the end of the story. These styles are further divided into various categories. Some of the categories are given below for you:

• American IPA Essential â This style of beer comes in red, Pale gold, and copper color. The range of alcohol by volume varies from 6% to 7.5%.
• English IPA Essential â This style of beer comes in amber and light copper color. The range of alcohol by volume varies from 5% to 7.5%.
• Imperial IPA Essential â Just like English IPA, the color of this beer is also medium amber and light copper. The range is also the same as English IPA. The only difference is its hopping style.
• Black IPA Essential â The color of this style of beer is mostly dark brown and black. The range of alcohol varies from 5% to 10% ABV.
• Rye IPA Essential â The presence of alcohol by volume ranges from 4% to 7% in this style of IPA beer. You will find this beer in amber, brownish, and mahogany color.
• If you want to know more about these categories Of IPA beer, .

Recommended Reading: Recipe For Plant Based Burger

Key Variables For Brewing A Hazy Ipa

From my experience brewing, these hazy NEIPAs uses a mix of both technique, ingredients and basic adjustments to things like water. The most important things to get right in this style of beer are:

• Huge, juicy, tropical and fruity hop aroma.
• Low bitterness.
• Full and silky mouthfeel.

The key to achieving a Hazy IPA that encapsulates these traits isnt necessarily about making a murky beer but the haziness is a byproduct.

The Best Hazy Ipa Recipe You Can Make At Home

I spent three years brewing one style of beer: The Hazy IPA. My goal was to homebrew a perfect hazy IPA recipe. Or at least one that would rival my favorite commercial examples.

In this pursuit, I believe I figured out ingredients and processes to make a damn near-perfect unfiltered hazy/juicy/New England IPA at home. But before I get into all the recipe and brewing details, I want to outline what makes an excellent example of this style. And show you this video .

Heads Up: For the rest of this article, Ill be using Hazy IPA, New England IPA , and Juicy IPA, unfiltered IPA interchangeably. Oh, and if you dont know, IPA stands for India Pale Ale.

Don’t Miss: Good Juicing Recipes For Weight Loss

Juicy Ipa Homebrew Recipe

In this video we keg and dry hop our juicy IPA beer.

• Anyone try it without adding the sugar? Seems unnecessarily strong

  Posted by Nick on August 11, 2022

• I use the same stainless mesh device you are using for dry hops in the keg. I attach fishing line and a float, all sanitized, and its easy to grab the float and pull it out when finished dry hopping.

  Posted by lInz on December 23, 2019

• what is the temperature the dry hops?

  Posted by Diego on October 24, 2019

• I read through the set up wondering how artichokes make an ipa juicy.

  Posted by Bob on July 11, 2019

• 90 minute mash and 60 minute boil or the other way around?

  Posted by Mike on March 07, 2019

• Does anyone have this recipe reduced to make a 5 gallon batch?

  Posted by Spatin on October 31, 2018

• Do you guys have a profile on Brew tools or another Brewing website so I can see your recipes? Thanks you guys are great keep it up!

  Posted by Chris on October 10, 2018

• Order a small stainless steel float from where-ever, and run the chain from the small steeping basket through it before dropping into keg to retrieve it more easily. Amazon has some nice ones with holes through the center. worked for me.

  Posted by Art H on November 24, 2017

• sowhats with the photo of artichokes?

  Posted by george on November 23, 2017

Categories

The Neipa Water Profile

Finally, the water profile helps mouthfeel and soften the bitterness from the hops. We aim for a water profile with a 2:1 ratio of Chloride to Sulfate.

Confused? Lets simplify!

Why are the bagels and pizza crust in New York City so good? Water chemistry. Why are the hoagie rolls in Philly so good? Water chemistry? Why is sourdough bread in San Fransisco so good?

You get the point.

Anyone who says you cant make good bagels in Wisconsin because they dont have New York water is full of shit!

You can copy the water profile of any New York bagel shop. You just need to test the water. Once you know the minerals, you can start with distilled or reverse osmosis water and add them.

Think of the water profile as a water recipe. And the ingredients to make it are brewing salts like:

• Calcium Chloride

For example, if you want to add more Sulfate, you can use Gypsum or Epsom Salt. If youre going to increase the Chloride, you can add Calcium Chloride or salt.

For amounts, everything is measured in parts per million . And to measure out the mineral additions, its common to use weight in grams .

You can Google the water profile of your favorite brewery or beer. If you want to copy the water recipe for Tree Houses Julius, look no further than this post.

The water recipe I use for Bowie in Space comes from the Hoppy NEIPA profile found in the BrewFather app. Roughly 200 ppm of Chloride and 100 ppm of Sulfate. Theres your 2:1 ratio!

• Calcium: 100 ppm
• Chloride: 186 ppm
• Sulfate: 93 ppm

Don’t Miss: Healthy Baking Recipes For Kids

Golden Ticket Pale Ale

A full and malty pale ale with the subtle sweetness of Honey Malt balanced by the classic Northwest Cascade hop flavour.

11.5L 2.4 kg Golden Promise malt0.35 kg Crystal 60 malt0.15 kg Honey MaltMash at 66C for 60 minSparge with 77C water0.3 oz Magnum 0.3 oz Cascade 0.50 oz Cascade 0.50 oz Cascade Ferment with Wyeast 1332 Northwest Ale

OG: 1.058Target ABV: 5.3%

Simtra Mosalaxy Ipa Recipe

INGREDIENTS

Don’t Miss: How To Patent A Food Recipe

The Neipa Yeast Strains

The main goal with the yeast is to get fruity esters to contribute to the juicy hop flavor. But you also want good attenuation because NEIPAs tend to be 6-7% alcohol by volume .

What about biotransformation? This is when your yeast helps transform hop compounds into new flavors and aromas that dont currently exist. And its a pretty common practice for NEIPA brewers.

However, for me, its been hit or miss. It depends on the hops you use and when you add them. I would invite you to look at the science in Scott Janishs book. But I dont strive to achieve biotransformation when I dry hop.

Instead, I like to dry hop after fermentation is complete to harvest the yeast for my next batch . I also like to soft crash before dry hopping more on this later when we talk about the process.

I use English Ale yeast strains, which is typical for the style. My go-tos are:

• Wyeast London Ale III 1318
• Imperial A38 Juice

I think any English ale strain will work. You could also experiment with Kviek strains as they give off a fruity ester.

I would avoid clean ale strains and lager yeast strains.

The Look And Feel Of A Hazy Ipa

The color of these beers ranges from pastel yellow to orange juice. I like the pastel yellow look. The color of the beer is determined by the ingredients, the boil, and the packaging. More on this later.

Then, theres haziness. I like the beer to have a cloudy appearance. And Ive found you can achieve this even if you use clarifying agents. These beers are meant to be served unfiltered.

The haze factor should not be caused by suspended yeast or lazy brewing practices. I believe the haze comes from a reaction between the protein and hops. I dont know how, but it seems true.

The photo above is a picture of my Bowie in Space beer from the main video above. Its pastel yellow and cloudy. But there are no suspended yeast or lazy brewing practices to achieve this look.

When it comes to feel, Im talking about body or mouthfeel. Ive heard terms like pillowy and soft. But I dont know how to make something pillowy without adding cotton. I interpret these descriptors as viscous. And this means sugar and protein.

On top of that, you can make the water feel thick by adding calcium chloride, which is commonly used commercially as an electrolyte in sports drinks.

Don’t Miss: Taco Bell Chicken Burrito Recipe

Absolutely Minimise Oxygen Exposure

I have brewed NEIPA and packaged in both keg and bottle. By far the best results were the hazy IPAs packaged in keg compared to bottling. Hazy IPAs are very prone to oxidisation which introduces off flavours, mutes aroma hops and in this case, causes discolouration in the beer.

In fact, the bottled versions of these beers completely changed after around 3 to 4 weeks. The colour of the beer went from bright yellow to a darker gold colour. I have seen some home brewers turn muddy brown in the bottle. This appears to be down to oxidation in the bottle or rather caused by the bottling process that is very hard to eliminate at a home brew scale.

Kegging the beer on the other hands is a great way to package and eliminate almost all the oxygen that will oxidise the beer. The kegs can be purged with CO2 and very little beer is exposed to the air when you are kegging compared to bottling.