The second all-grain beer kit in our new series on our YouTube Channel, where we’re teaching you how to build your own homebrew all-grain beer kits. This All-Grain Beer Kit is for a Big Juicy New England IPA (NEIPA). We’ve used some juicy hops in this kit which bring a massive amount of tropical fruit juice to the beer: Mosaic, Amarillo, and Sabro. As a step forward from the first beer in this series, a West Coast IPA, it focuses on the elements to give you a hazy beer with a super smooth mouthfeel.

This BIG juicy New England IPA (NEIPA) packs a fruit salad punch. It’s a great recipe for you to try out as your first NEIPA as it’s relatively simple to brew but does offer you the chance to hone your dry hopping and packaging skills, as limiting oxygen contact with the beer is vital to preserve the beer’s appearance and flavours.

We also delved into water chemistry with this beer, working to target the water profile provided to us by Verdant when they gave us the recipe for ‘Even Sharks Need Water’. This water profile aims to make the beer softer and less bitter while also working with the oats and wheat in the grist to bring a very soft mouthfeel, exactly what you want for this style of beer and adding extra JUICE!

If you want to have a go at water chemistry then we suggest using our Murphy & Sons Advanced Water Report to find out what your tap water consists of, and then using a calculator such as the one on Brewfather to calculate the various additions you may need to add to your brewing water to achieve this super soft, silky mouthfeel and allow the hops to shine.

We used a Grainfather G40 to brew this recipe and had great results. The G40 offers a large space for mashing a bigger grain bill and makes brew day a breeze due to its WiFi notifications and powerful pump. You can brew this rescue on any system that can handle almost 7kg of grain. We also opted for a FermZilla to ferment the beer in as it has features that really compliment this style of beer, such as oxygen free dry hopping and the ability to transfer to a keg under pressure and minimise oxygen contact at this stage of the process.

When it comes to yeast we went for WHC Saturated Dry Yeast Strain for this brew as it brings some hazy to the party but also offers a complimentary yeast profile to the finished beer.

Check out the video for this beer one on our YouTube Channel and make sure you subscribe for further projects as we take this series in to the future.

---

Ingredients Included

Crisp Small Batch No.7 – Chit Malt
Simpsons Malt – Wheat Malt
TMM Oat Flakes 20
Simpsons Malt – Low Colour Golden Promise
Mosaic – BarthHaas® Pure Hop Pellets (80 grams)
Amarillo® – BarthHaas® Pure Hop Pellets (80 grams)
Sabro – BarthHaas® Pure Hop Pellet (80 grams)
Hallertauer Magnum – BarthHaas® Pure Hop Pellet (10 grams)
WHC Dried Yeast – Saturated – 11g Packet (2 packs)

---

Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 23
Original Gravity: 1.070
Final Gravity: 1.012
ABV %: 7.8
IBU: 29
Mash efficiency: 80
Brewing equipment: Grainfather G40

THE MASH
Temperature °C (Step 1): 66
Length (mins) (Step 1): 60

Mash notes: We brewed this beer on a Grainfather G40 due to its large capacity and ability to handle a bigger grain bill, you could brew this recipe on other systems which have a capacity for 6.8kg of malt but you may experience lower efficiency.

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

10g Magnum at 60mins

Whirlpool / hop stand:

After the boil, cool to 80c and add 30g each of Amarillo, Mosaic and Sabro. Allow to whirlpool for 30mins before a further 30min stand with out your pump on, this allows the hop material to settle to the bottom of your brewing system but also mimics the extended transfer time you would see in a commercial brewery.

Yeast: WHC Saturated x 2
Fermentation temperature/steps: 19c – 7/10 days

Secondary additions:

Once fermentation has completed, add your dry hop addition – 50g each of Sabro, Amarillo and Mosaic, we suggest that if you can cool the beer to around 14c before adding the hops, this can help. This big juicy New England IPA really benefits from being able to rouse the hops after 24 hours of contact time. Leave the hops in contact for 2-3 days in total, rousing each 24 hours if you can. After this contact time, if you can, remove the hops and the move to cold crashing the beer for 24-48 hours as close to 4c if possible. Following this cold crash you can package your beer, ideally into a keg.

Comments: