Saturday 19 March 2022

Best Juicy New England IPA (NEIPA) Recipe

After much research and putting together our NEIPA Recipe Creation Guide, we have settled on the below recipe for our Juicy New England IPA (NEIPA) Recipe


Batch Volume: 22L 
Boil Time: 30 minutes
Brewhouse Efficiency: 75%

Original Gravity: 1.064
Final Gravity: 1.013
IBU (Tinseth): 30
BU/GU: 0.47
Colour: 9.3 EBC


Temperature: 65c - 60 minutes
Mash Out: 75c - 10 minutes


2.2kg - Gladfield Pilsner Malt (35.5%)
2.2kg - Golden Promise Malt (35.5%)
650g - Gladfield Wheat Malt (10.5%)
650g - Flaked Oats (Uncle Tobys Quick Oats) (10.5%)
300g - Gladfield Gladiator Malt (4.8%)
200g - Gladfield Sour Grapes Malt (3.2%)


Citra (18 IBU) - Whirlpool/Hopstand - 85c for 15 minutes
Azacca (12 IBU) - Whirlpool/Hopstand - 85c for 15 minutes

100g - Amarillo - Dry Hop (3 days)
100g - Azacca - Dry Hop (3 days)
100g - Citra - Dry Hop (3 days)


2 packets of dry yeast to be co-pitched

Lallemand Verdant IPA (Dry - 1 Packet)
Lallemand BRY-97 (Dry - 1 Packet)


20C for 14 days


2.4 CO2-vol

Water Profile

Ca2+ (Calcium): 119
Mg2+ (Magnesium): 14
Na+ (Sodium): 19
Cl- (Chloride): 185
SO42- (Sulfate): 92
HCO3- (Bicarbonate): 43


We have taken inspiration for this recipe from David Heath's YouTube video (recipe is in the video description). We've made a couple of minor adjustments but wanted to credit David's work as we're big fans of his YouTube video's so check him out!

We've substituted David's recommended Maris Otter malt for Golden Promise - simply because we used Maris Otter recently in our El Dorado Smash so we wanted to try something different and we haven't used Golden Promise malt before.

We also reduced the amount of acid malt (sour grapes) malt that is used, simply to err on the side of caution as we haven't used this before to adjust mash PH.

Our hop varieties are also a little different, mainly because of what our local brew shop had available/in stock at the time. Any variety of juicy/fruity new world hop is going to work well with this recipe.

One of the most important aspects of a NEIPA is the water profile/chemistry - in particular the chloride and sulfate ratio. In this recipe we're using a chloride to sulfate ratio of 2:1 which is a common/popular starting point for NEIPA recipes.

We've also opted to not use a dry hop during active fermentation which is commonly used to help achieve "biotransformation" of hop oils. We figure there will be more than enough hop oils present from the large whirlpool hop addition to allow this to happen, so we're saving all of our dry hops until after fermentation is completed. We'll also use a soft crash by dropping the temperature of the fermenter to approx 15c after fermentation has completed to avoid hop creep from occurring.

Want to see how the recipe turned out? Check out our Brew Day post for this recipe or the Tasting Results and Review.

Related Articles

All Grain Recipe List

Juice Boost NEIPA - BrewZilla Brew Day

NEIPA - Recipe Creation Guide

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