How to Brew Juicy NEIPA [New England IPA]

by Karl S Updated on November 20, 2021 American Beer Brewing Recipes

So we’re brewing up a juicy new England IPA, some people call it juicy NEIPa. We’re going for that citrus, melon, that big bang of just fruit juices. Basically like just a juicy, juicy, juice man.

Basically we’re just making a really simple grain bill, nothing complicated nine and a half pounds of pilsner, 1 1/2 pounds of flaked barley, one half pound of flaked oats, and 1 pound flaked wheat.

Make sure to watch the video all the way through. We’ll be doing a tasting at the end.

So we got our nine and a half pounds of Pilsner. And then we have our four pounds of flaked adjuncts toss them into the rest of the grains.

Water profile has been adjusted to enhance the New England IPA style. Where we are after a little bit of haze.

We’re going to mash it 150 degrees Fahrenheit for 60 minutes….. complete! We’re going to go ahead and turn the pump off. So we’re going to go ahead and start the old, uh, pulling the basket out.

Well, while it’s draining for the next couple minutes, I’m just gonna hit the a/m button to turn it to manual mode, and we’re going to set it to a hundred percent of power to get this thing up to a boil and then hit set. And you’re good.

So we got the basket on an angle. It’s going to drain a little bit more grains, uh, into this bucket. You can go ahead and just dump the sweet wort back into the kettle after it drains for a few minutes. Uh, when you put it on an angle, it just gets a little bit more out, and then we’re going to start bringing this up to a boil. We put it to a hundred percent.

I’m going to add our hop basket and that creates a nice little gap around the edges, and that will allow the steam to come out. We are up to a boil. We’re going to boil for 75 minutes. We’re going to add some sugar with 60 minutes left in the boil, going to do a half a pound.

60 minutes left in the boil, I’m going to go ahead and add our sugar. We’re doing half a pound. We’re just going to go ahead and just sprinkle that right in.

We’re going to put some in there just for fun. We got 10 minutes left in the boil going to get my plate chiller hooked up and you just want to make sure that you have good gaskets and there’s a good gasket for ya.

We’re going to go ahead and get our water out, wort out into pump in, work, out, into wort in on the plate chiller. Make sure it’s locked.

From out of the plate chiller, this will go back into the kettle. From here, I’m going to go ahead and open up the ball valvle. Going to go ahead and turn the pump on. And we’ll, we’re going to really recirculate through the wort chiller for in the last 10 minutes of the boil.

So we’ve been re-circulating for 10 minutes. Everything has had that boiling wort going through it. So we’re going to go ahead and turn the heat off.

We’re going to leave the pump on, and then I’m going to turn the cooling water on, and we’re going to chill this to 180 so we can add our hops, get those good oils and get that good hopper aroma.

So I’m going to get our hops ready. So we got Willamette, Mosaic, Eldorado, Citra, and Centennial. And then we’ll dry hop with the same strains. For big hoppy beers like this, you may need an extra hop basket to fit all in the hops. You can buy an extra one on our website:

So it’s doing a little Whirlpool and you can see the hops are fully submerged in the wort. So they’re getting the contact they need. We’ll let this hang out for about 20 minutes.

So we’re going to turn the cooler water on, and then we’re just going to recirculate until we’re at pitching temp around 65F or so.

And again, this water is still warm if you want to clean off your baskets. All right, we are at pitching and turn the cooling water off. We’re going to go ahead and turn the pump off.

And this has a really good citrisy smell right now I’m pretty excited about it. And you hold the hose like this. You can get some really nice aeration. You can see the bubbles.

We’re going to kill the pump. And I always liked to sanitize my yeast packets, because they’ve been out in the wild, we’re going to give it a good shake. And then these are nice because it just has a pull tab. And we’re going to go ahead and add any Imperial Yeast, Ale Juice and put our lid on.

Before we arate, let’s take a gravity reading if we can. I’m going to go with 1.060. Decent size IPA, not too big, not too small. So we’re going to arate for 60 seconds.

So we’re gonna go ahead and get our airlock installed. I always just use starsan, I always use a little bowl like this, that way I have it when I’m ready to add the airlock.

Airlock is in, I use a piece of tape to tape the temperature probe to. Into the fermenter until Monday then we’ll start dry hopping. And we’ll probably do that late, late in the day Monday. So we will see you on Monday.

All right. We brewed the juicy NEIPA Friday. It is Tuesday. I wanted a dry hop it Monday, but things got away from me in the office.

All right, so we had a bit of a blowout. Um, so fermentation was super active. Probably should have put a blow off valve on it, not a huge deal. I’ll clean the lid off and we’ll put a new air lock in. Go ahead, pick this air lock out.

The key to opening these buckets is to have a bucket removal tool. We should have these on our website? Um, so you can find them there.

You can see that fermentation is still really active. And that’s one of the tricks with brewing these style beers is you want to add the first round of hops while fermentation is still active.

So I always like to sanitize my hop bag. All right, so we got two ounces of Citra, one ounce Centennial, one ounce Eldorado, one ounce Mosaic, and about a quarter ounce of lamette that I just had laying around that I wanted to use up.

All right. I got my lid. We’re just going to go ahead and add our airlock. Smells delicious, fermentations, real happy. So we’ll be back.

It’s been three days since our first dry hop addition. We’re going to remove those hops today, and then we’re going to add our second addition, which is two ounces of Lemon Drop Hops.

And then we’ll let those sit for another three days, remove those and continue fermentation. All right.

So Juicy NEIPA is finally ready to keg.

All right, we’re going to do our final gravity. I’m going to say we’re looking like 1.014. So our final gravity is 10 14 and sample tastes great. Kind of what I’m looking for, not a whole lot of bitterness, but enough to balance it out and then just that hop forwardness.

So we’ll see what it tastes like when it carbs up. We’re going to call that good. With all the dry hop additions, we’ve lost a little bit of volume, but we’re pretty close to a full keg. So I’m really, really not too worried about that.

So I just put the keg into the kegerator. So what I’m going to do now attach the CO2 line to the keg, and then I’m going to go ahead and open up the pressure relief valve to purge any oxygen that’s in the keg.

The juicy NEIPA is finished and carbinated.

Definitely. Um, got the haziness we were after really, really nice aroma. Our starting gravity was 10 60. I final gravity was, uh, 1.014, uh, which is just a bit over 6%. This is dangerous.

Um, I mean, you don’t, you don’t taste any of the alcohol at all. Super balanced, really nice body to it. Super smooth. It’s a super juicy, I mean, juicy is probably the best way to put it almost like a grapefruit juice or an orange juice pineapple.

You get those lemon drop hops at the very end, which is kind of nice. Just leaves a little bit of bitterness on the tongue. I’d brew it the same way again, but if I were to change anything, I might change the lemon drop for, you know, maybe a mosaic or a Citra, Willamette, you know, something like that.

So we will continue to brew beers, continue to drink beers, leave a comment, let us know what you’re brewing. If you’ve got some great recipes you want to share, definitely get in touch with us.

Um, always looking to brew some good recipes, but overall, I highly recommend doing this, uh until the next brew day guys and girls, cheers.