A style that seems to be synonymous with homebrew in 2017 is the New England IPA.
The style originated (surprise, surprise) in New England, most notably in Vermont where the preferred yeast strain results in a fuller body and the production of slightly fruity esters.
The most readily-available strain to homebrewers is probably White Labs Burlington Ale, but if you can get your hands on a good pitch of Escarpment Labs Vermont Ale (made in Canada) or GigaYeast Vermont IPA, try one.
The malt profile of the beer isn’t expected to provide much, so for this recipe, it’s simple. 2-Row makes up the bulk of the fermentables, with some Biscuit Malt and Flaked Oats added to contribute breadiness, body and haze.
For hops, Amarillo will provide most of the bitterness and citrusy flavour. Late additions of Simcoe, Citra and Mosaic will add a diverse bouquet of tropical fruit aromas and flavour.
Another recent favourite of craft brewers and homebrewers alike is the Double Dry Hop (DDH) technique. The theory behind using multiple dry hop additions is that it can add a layer of complexity to the aromas and flavours produced, specifically when done at different temperatures and stages of fermentation.
With this recipe, we’ll make use of the DDH to try to capture the huge hop aroma and flavour expected of this style.
New England IPA (BCJP Category 21B, Specialty IPA)
(all-grain, 5.5 gallons)
OG: 1.057
FG: 1.016
ABV: 5.42%
IBU: 67
SRM: 5
Water
8.5G tap water (treated w/campden tablets) or spring water
Add 1g calcium chloride and 2g gypsum to mash
Fermentables
83% - 2-Row - US
20
37
1
Mash
8% - Flaked Oats - US
2
37
1
Mash
8% - Biscuit Malt - BE
2
36
23
Mash
Hops
Amarillo
4
Pellet
Boil
60 min(s)
9
59.0
Simcoe
2
Pellet
FlameOut
0 min(s)
13
0.0
Citra
2
Pellet
FlameOut
0 min(s)
12
0.0
Mosaic
2
Pellet
FlameOut
0 min(s)
12.7
0.0
Amarillo
2
Pellet
DryHop
3 day(s)
9
0.0
Simcoe
2
Pellet
DryHop
3 day(s)
13
0.0
Citra
2
Pellet
DryHop
3 day(s)
12
0.0
Mosaic
1
Pellet
DryHop
3 day(s)
12.7
0.0
Amarillo
2
Pellet
DryHop
10 day(s)
9
0.0
Citra
2
Pellet
DryHop
10 day(s)
12
0.0
Simcoe
2
Pellet
DryHop
10 day(s)
13
0.0
Mosaic
1
Pellet
DryHop
10 day(s)
12.7
0.0
Yeast
White Labs East Coast Ale WLP008
72%
White Labs WLP095 Burlington Ale
70%
Escarpment Labs Vermont Ale
70%
Other Stuff
No other stuff in this recipe
Mash Steps
No mash steps in this recipe
Special Instructions
1.17 G (8.5G x 2) tap water (treated w/campden tablets) or spring water.
2.Add 1g calcium chloride and 2g gypsum to mash. Double 2 CC, 4 g gypsum?
3.Mash-in grains to 151F (66C) and hold for 60 minutes.
4.Infuse with boiling water or direct heat to reach 168F (76C) and sparge with 168F water until you have 6.5 gallons of wort in your boil kettle
5.Bring to a boil for 60 minutes, adding hops as laid out in the recipe above.
6.To finish, hop stand or whirlpool so the flameout hops stay in contact with the beer for at least 20 minutes.
7.Chill 5.5 gallons of wort to 65F (18C) and transfer to a fermenter no smaller than 6.5 gallons.
8.Pitch yeast and ferment at 65F, then raise to 70F (21C) toward the end of fermentation to finish the beer strong and clear up diacetyl.
9.After 48-72 hours of active fermentation, add the first round of dry hops. It is recommended to use a muslin bag so hops do not expand too much and cost you one or two gallons of beer!
10.When you raise the fermentation temperature to 70F, remove the first round and add the second round of dry hops.
11.Wait for fermentation to complete, then keg or bottle with priming sugar.
{"RecipeId":47912,"RecipeTypeId":10,"OriginalRecipeId":null,"UnitType":"s","IbuFormula":"t","CreatedBy":113956,"Name":"New England IPA - 10 g","Description":"A style that seems to be synonymous with homebrew in 2017 is the New England IPA. \n\nThe style originated (surprise, surprise) in New England, most notably in Vermont where the preferred yeast strain results in a fuller body and the production of slightly fruity esters.\n\nThe most readily-available strain to homebrewers is probably White Labs Burlington Ale, but if you can get your hands on a good pitch of Escarpment Labs Vermont Ale (made in Canada) or GigaYeast Vermont IPA, try one.\n\nThe malt profile of the beer isn’t expected to provide much, so for this recipe, it’s simple. 2-Row makes up the bulk of the fermentables, with some Biscuit Malt and Flaked Oats added to contribute breadiness, body and haze.\n\nFor hops, Amarillo will provide most of the bitterness and citrusy flavour. Late additions of Simcoe, Citra and Mosaic will add a diverse bouquet of tropical fruit aromas and flavour.\n\nAnother recent favourite of craft brewers and homebrewers alike is the Double Dry Hop (DDH) technique. The theory behind using multiple dry hop additions is that it can add a layer of complexity to the aromas and flavours produced, specifically when done at different temperatures and stages of fermentation.\n\nWith this recipe, we’ll make use of the DDH to try to capture the huge hop aroma and flavour expected of this style.\n\nNew England IPA (BCJP Category 21B, Specialty IPA)\n\n(all-grain, 5.5 gallons)\n\nOG: 1.057\n\nFG: 1.016\n\nABV: 5.42%\n\nIBU: 67\n\nSRM: 5\n\nWater\n\n8.5G tap water (treated w/campden tablets) or spring water\nAdd 1g calcium chloride and 2g gypsum to mash","ImageUrlRoot":null,"StyleId":"21A","StyleName":"American IPA","BatchSize":10,"BoilSize":11.5,"BoilTime":60,"Efficiency":0.75,"DateCreated":"\/Date(1512831632113)\/","BrewSessionCount":0,"MostRecentBrewSession":null,"Og":1.0664500000000001,"Fg":1.019492,"Srm":5.5926471293181885,"Ibu":59.013468068561629,"BgGu":0.88808830802951877,"Abv":6.057582,"Calories":227,"AverageRating":0,"TastingNoteCount":0,"Fermentables":[{"Per":"83","Amt":"20","Ppg":"37","L":"1","Use":"Mash","Id":"247759","IngId":"3","Name":"2-Row - US","CustomName":"","Rank":"1"},{"Per":"8","Amt":"2","Ppg":"37","L":"1","Use":"Mash","Id":"247760","IngId":"152","Name":"Flaked Oats - US","CustomName":"","Rank":"2"},{"Per":"8","Amt":"2","Ppg":"36","L":"23","Use":"Mash","Id":"247761","IngId":"31","Name":"Biscuit Malt - BE","CustomName":"","Rank":"3"}],"Hops":[{"Amt":"4","Type":"Pellet","Use":"Boil","Min":"60","Day":"0","AA":"9","Ibu":"59.0134680685616","Id":"263412","IngId":"2","Name":"Amarillo","CustomName":"","Rank":"1"},{"Amt":"2","Type":"Pellet","Use":"FlameOut","Min":"0","Day":"0","AA":"13","Ibu":"0","Id":"263413","IngId":"29","Name":"Simcoe ","CustomName":"","Rank":"2"},{"Amt":"2","Type":"Pellet","Use":"FlameOut","Min":"0","Day":"0","AA":"12","Ibu":"0","Id":"263414","IngId":"7","Name":"Citra ","CustomName":"","Rank":"3"},{"Amt":"2","Type":"Pellet","Use":"FlameOut","Min":"0","Day":"0","AA":"12.7","Ibu":"0","Id":"263415","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"4"},{"Amt":"2","Type":"Pellet","Use":"DryHop","Min":"0","Day":"3","AA":"9","Ibu":"0","Id":"263416","IngId":"2","Name":"Amarillo","CustomName":"","Rank":"5"},{"Amt":"2","Type":"Pellet","Use":"DryHop","Min":"0","Day":"3","AA":"13","Ibu":"0","Id":"263417","IngId":"29","Name":"Simcoe ","CustomName":"","Rank":"6"},{"Amt":"2","Type":"Pellet","Use":"DryHop","Min":"0","Day":"3","AA":"12","Ibu":"0","Id":"263418","IngId":"7","Name":"Citra ","CustomName":"","Rank":"7"},{"Amt":"1","Type":"Pellet","Use":"DryHop","Min":"0","Day":"3","AA":"12.7","Ibu":"0","Id":"263419","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"8"},{"Amt":"2","Type":"Pellet","Use":"DryHop","Min":"0","Day":"10","AA":"9","Ibu":"0","Id":"263420","IngId":"2","Name":"Amarillo","CustomName":"","Rank":"9"},{"Amt":"2","Type":"Pellet","Use":"DryHop","Min":"0","Day":"10","AA":"12","Ibu":"0","Id":"263421","IngId":"7","Name":"Citra ","CustomName":"","Rank":"10"},{"Amt":"2","Type":"Pellet","Use":"DryHop","Min":"0","Day":"10","AA":"13","Ibu":"0","Id":"263422","IngId":"29","Name":"Simcoe ","CustomName":"","Rank":"11"},{"Amt":"1","Type":"Pellet","Use":"DryHop","Min":"0","Day":"10","AA":"12.7","Ibu":"0","Id":"263423","IngId":"167","Name":"Mosaic","CustomName":"","Rank":"12"}],"Yeasts":[{"Atten":"0.72","Id":"69543","IngId":"167","Name":"White Labs East Coast Ale WLP008","CustomName":"","Rank":"1"},{"Atten":"0.7","Id":"69554","IngId":"2807","Name":"White Labs WLP095 Burlington Ale","CustomName":"","Rank":"2"},{"Atten":"0.7","Id":"69555","IngId":"2808","Name":"Escarpment Labs Vermont Ale","CustomName":"","Rank":"3"}],"Others":[],"MashSteps":[],"Steps":[{"Id":"80003","Rank":"1","Text":"17 G (8.5G x 2) tap water (treated w/campden tablets) or spring water."},{"Id":"80004","Rank":"2","Text":"Add 1g calcium chloride and 2g gypsum to mash. Double 2 CC, 4 g gypsum?"},{"Id":"79992","Rank":"3","Text":"Mash-in grains to 151F (66C) and hold for 60 minutes."},{"Id":"79993","Rank":"4","Text":"Infuse with boiling water or direct heat to reach 168F (76C) and sparge with 168F water until you have 6.5 gallons of wort in your boil kettle"},{"Id":"79994","Rank":"5","Text":"Bring to a boil for 60 minutes, adding hops as laid out in the recipe above."},{"Id":"79995","Rank":"6","Text":"To finish, hop stand or whirlpool so the flameout hops stay in contact with the beer for at least 20 minutes."},{"Id":"79996","Rank":"7","Text":"Chill 5.5 gallons of wort to 65F (18C) and transfer to a fermenter no smaller than 6.5 gallons."},{"Id":"79997","Rank":"8","Text":"Pitch yeast and ferment at 65F, then raise to 70F (21C) toward the end of fermentation to finish the beer strong and clear up diacetyl."},{"Id":"79998","Rank":"9","Text":"After 48-72 hours of active fermentation, add the first round of dry hops. It is recommended to use a muslin bag so hops do not expand too much and cost you one or two gallons of beer!"},{"Id":"79999","Rank":"10","Text":"When you raise the fermentation temperature to 70F, remove the first round and add the second round of dry hops."},{"Id":"80000","Rank":"11","Text":"Wait for fermentation to complete, then keg or bottle with priming sugar."}]}
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