As featured in CAMRA’s – The Modern Homebrewer – Andy Parker & Jamil Zainasheff and sponsored by ourselves The Malt Miller.

We would highly recommend purchasing and reading this book as it feature not only a wide selection of recipes but some great knowledge and techniques from Andy and Jamil on how to brew the best beer possible at home.

This recipe was provided for the book from a professional brewer, all of the recipes were scaled by the writers to a 20ltr batch size using 75% efficiency.

Where ever possible we have matched the exact ingredients, however in some recipes slight changes may be required and volume adjustments based on ingredient available to homebrewers. Be sure to fully read the below details before purchasing so you are fully confident in the process and aware of any ingredients which are not included with this kit that you will need to add.

Weights are removed on this page due to publishing agreements but will be provided on the bags when the recipe is purchased or are present in the book for those who purchase it.

 

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Ingredients Included

Simpsons Malt – Caramalt
Simpsons Malt – Wheat Malt
Crisp Dextrin Malt
TMM Jumbo Oat Flakes 26
Simpsons Malt – Extra Pale Malt
Simpsons Malt – Finest Pale Ale Golden Promise®™
Nelson Sauvin T90 Pellets – Hop Revolution (88 grams)
Citra® – BarthHaas® Pure Hop Pellets (150 grams)
Simcoe T90 Pellets (120 grams)
Mosaic – BarthHaas® Pure Hop Pellets (129 grams)
LALBREW® VERDANT IPA Dried Yeast 11g (1 pack)

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Method

Beer Style (main): American Ales
Beer Style (sub): Juicy or Hazy India Pale Ale
Batch Size: 20
Original Gravity: 1.065
Final Gravity: 1.016
ABV %: 6.5
IBU: 40
Mash efficiency: 75

THE MASH
Temperature °C (Step 1): 67
Length (mins) (Step 1): 45
Temperature °C (Step 2): 76
Length (mins) (Step 2): 5

Mash notes: Water: Target a profile of 124ppm calcium, 2ppm magnesium, 47ppm sodium, 230ppm chloride and 75ppm sulphate with a mash pH of 5.4.

THE BOIL
Boil time (mins): 60

Hop / kettle additions and timing:

Mosaic 9g @ First Wort Hops (targeting 11 IBU)

Whirlpool / hop stand:

Whirlpool @ 75-80C for 20 minutes

120g Simcoe (13% AA)

Yeast: Lallemand Verdant Yeast 1 Pack
Fermentation temperature/steps: Pitch one pack (11g) Lallemand Verdant IPA yeast at 19C and ferment at 20C until terminal gravity is reached.

Secondary additions:

Dry Hop

Citra T90 150g
Mosaic T90 120g
Nelson Sauvin T90 87.5g

Comments:

Verdant – Neal Gets Things Done – New England IPA – 6.5%

Verdant first brewed NGTD back in 2017. Their aim was to create a flagship New England-style IPA that could provide contrast to their Even Sharks Need Water IPA.

Head Brewer James Heffron explains his thinking behind it – “Neal has a more structured malt bill than Sharks with some layered complexity through blended base malts and a tiny sprinkle of caramalt. There’s a good chunk of dextrin malt and oats, but nothing too over the top. What we end up with is a colour around 8 EBC resulting in a touch of depth for the hops to bounce off without distracting. Mosaic and Simcoe strut their stuff on the hot side then we have lashings of some of our favourite hops cold side with Citra leading the way but backed up strongly by Mosaic and Nelson Sauvin. The best batches of Neal always have that Nelson character we love, poking its head above everything else…but not bullying.”

“The beer weighs in at the hazy IPA sweet spot of 6.5% and finishes at 1.016 which is just about perfect for the nearly 17 grams per litre dry hop to reverberate off. There’s a creamy body with citrus and pine to the fore with a noticeable finish by way of a touch of bitterness and dry hop aggression. We push the chloride levels pretty high with this beer whilst also elevating the sulphate a touch. Dry hopping occurs post fermentation and after VDK has been passed.”

“Although we employ many different dry hop methods (temperature/duration) Neal receives a soft crash to 13 degrees followed by yeast removal, followed by all the dry hops. Rehydration occurs overnight before we bubble rouse once or twice a day over the following 2 days. We then crash to zero degrees and transfer to BBT ready for packaging. We carbonate Neal to around 2.3-2.4 vols CO2. As ever, be patient, force test for diacetyl before soft crashing and ALWAYS minimise oxygen pickup post fermentation. You know the beer is Neal when those 3 hops push hard but balanced. They should mingle naturally and blend into one with the exception of a slightly spiky Nelson character that elevates it all a little bit.”

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