I still remember the first time I tried a New England IPA from Denver Breweries, and I was totally shocked. Unlike the West Coast beers that emphasize bitterness and pine, New England style beer is all about fruity notes, mild bitterness and a soft mouthfeel.
This sparked my interest in home brewing because I was convinced how great the beer was! Many home brewers claim that the New England IPA is easy to brew, but it still took me a solid two years to nail down the perfect recipe. Last time we introduced how to brew mead at home, today, we explore how to brew New England IPA at home. To be clear, these brewing tips worked for me, but they are by no means everything about home brewing.
What is New England IPA?
The New England IPA (NEIPA), also known as the Hazy IPA, was firstly invented by breweries in Vermont in the early 2010s and quickly gained traction in the craft beet community, inspiring many brewers to create their own takes on it.
The New England style beer is known for its hazy look and is usually less bitter than West Coast IPAs. This largely due to the brewing method that focuses on adding hops later in the process and dry hopping, which brings out the aromatic oils without the bitterness.
Another notable feature of NEIPA is its mouthfeel, which is often creamier than other IPAs due to the use of adjunct grains like oats or wheat. The yeast strains chosen for fermentation also add unique fruity flavors, making each brew distinct and flavorful.
How to Brew New England IPA?
If you have patience and equipment, brewing New England IPAs at home can be very rewarding. Last year, we interviewed Craig Miller, the head brewer from a Colorado brewery, but due to the recipe confidentiality policy, he couldn’t share too much information to us. Still, we’ve put together the method that blends Craig’s answer with our own experiments.
Step 1: Choose Hops and Yeast
New England IPAs are all about showcasing a massive hop presence. This means using a generous amount of aromatic hop varieties known for their fruity and tropical characteristics. Some popular choices include:
- Mosaic: Citrus and tropical fruit notes
- Citra: Grapefruit, citrus, and tropical fruit flavors
- El Dorado: Stone fruit and tropical fruit aromas
- Simcoe: Pine, citrus, and grapefruit flavors
- Azacca: Mango, oragne, and pear flavors
In terms of yeast selection, go for strains that produce fruity esters and a low level of sulfur compounds such as Vermont Ale, London Ale III, or specific NEIPA yeast strains, as they contribute to the hazy appearance and fruity esters that define the style.
Step 2: Begin with Standard Mash
The main grains in the bill should be pale 2-Row or Pilsner, as they offer good fermentability and a light, neutral flavor.
Don’t forget to include wheat and oats, which are crucial for that classic hazy appearance and soft mouthfeel. Use a combination of wheat and oats that suits your preference, aiming for 10-30% of the total grain bill.
You can also consider adding small amounts of other specialty grains like flaked corn or rice for further complexity, but keep the overall malt profile clean and simple.
Finally, make sure the mash pH is around 5.2 - 5.4 to ensure efficient enzymatic activity and contribute to a softer, less-bitter beer.
Step 3: Treat the Water
NEIPAs aren't particularly sensitive to water chemistry, but it's still essential to ensure a balanced profile for optimal pH levels during the mash. Avoid excessive mineral content, as this can impact the hop character and overall balance.
Mix in around 200 ppm chloride and 100 ppm sulfate to the water. The chlorides give that smooth finish, and the sulfates let the hop aromas shine through without overpowering the palate.
Step 4: Boil the Mash
Aim to mash at 154ºF, which is slightly above the typical beta-amylase range and results in a wort that’s less fermentable, giving me a sweeter beer with fuller body. Then, add some yeast nutrients and boil the mash. Remember to stick to a mash time of at least 60 minutes.
After boiling, turn off the heat and let the temperature drop to 180ºF. Then, use the vortex technique to efficiently collect hop residue and lees, which helps minimize bitterness and brews a cleaner, brighter beer. However, avoid using heavy filtration or fining agents to keep the native yeast and hop particles in suspension.
After that, toss in 10% of the hops and let them steep for 20 minutes. When it cools down to 70ºF, transfer it to the fermentation bucket.
Step 5: Manage Fermentation
Proper fermentation control is crucial for a successful New England IPA. Once the beer is transferred, add yeast and some pure oxygen since yeast needs pure oxygen to start fermentation. Just don’t go overboard as too much oxygen can speed up oxidation and negatively affect aroma.
Then, ferment the beer at 66ºF - 69ºF for about seven days. You can use a temperature controller to maintain fermentation temperature better during this process.
On the eighth day, the temperature was lowered to 60°F and held for 24 hours. Dry hops were then added and the brew was held at this temperature for 5 days.
Finally, lower the temperature to 35°F for 7 days to help the hop flavors blend and provide clarity.
Step 6: Packaging and Serving
After fermentation, transfer the beer into cans, aiming for a moderate carbonation level. Excessive carbonation can clash with the soft mouthfeel.
Even though NEIPAs are intentionally hazy, some brewers may choose a gentle filtration to remove any large particles that may contribute to off-flavors.
When your NEIPA is all set, savor the fruit-forward flavors, the smooth mouthfeel, and the delightful haze. Properly carbonated and served chilled, it will be a true testament to your brewing prowess.
Tips for Brewing Best New England IPA
- A high ratio of chloride to sulfate is key in water treatment.Chloride accentuates the sweet malt flavor and juicy hop notes, while lower sulfate levels mitigate harsh bitterness.
- Dry hop at both the boil and after fermentation.Adding hops early in the boil is essential to extracting those vital oil, while drop hopping after fermentation brings out that fresh hop aroma.
- Try different hop combinations.Each type of hope has its own flair - some may offer a citrus flavor, while others can lean toward tropical or stone fruit flavors.
- Use more fruity hops.When choosing hops, prioritize those rich in fruity esters like Citra, Mosaic, or Galaxy, as they’ll enhance the overall aroma and taste of your brew.
- Try different yeast strains.Selecting a yeast known for producing fruity esters can perfectly complement the flavor of the hops, adding depth and character.
- Maintain cleanliness and good hygiene.Make sure all equipment is properly sanitized to prevent bacterial infection or odors.
- Use ITC-308 temperature controller to maintain the ideal fermentation temperature. Our fermentations stay steady between 66–69 °F (19–21 °C), which has been great for both fermentation and start of dry hopping.
FAQs
1. Are New England IPA hazy?
Yes, New England IPAs are typically hazy due to several factors, including the type of grains used, high protein from ingredients like oats and wheat, and the dry-hopping technique that results in more suspended yeast and hop particles.
2. How many calories in a New England IPA?
The calorie content in a New England IPA can vary depending on the specific recipe and brewing method, but on average, it contains about 180 to 250 calories per 12 ounce serving. Factors like alcohol by volume (ABV) and residual sugar can affect calorie count, with higher ABVs generally having more calories. Additionally, some NEIPAs are brewed with additives like lactose, which can bump up the calorie total.
3. What is the best New England IPA recipe?
Everyone has their own best recipe, and that’s what makes New England IPAs so special. There isn’t just one “best” recipe, and it all comes down to your personal taste preferences. But if you’re willing to give it a shot, try out the steps we’ve shared in this tutorial.
