Homebrew Crisp Neipa

  • Juice driven with a creamy body
  • ABV 6.5%
  • IBU 15
  • OG 1062 SG

This New England IPA homebrew recipe embraces haze with the addition of 10% Naked Oat Malt. This provides, body and turbidity but we also utilise our polyphenol free malt to reduce the likelihood of oxidative darkening of the beer when packaged.

BASICS

BATCH SIZE FERMENTER:

25 l

BATCH SIZE BOIL:

27.75 l

ORIGINAL GRAVITY:

1062 SG

FINAL GRAVITY:

1012 SG

IBUs:

15

COLOUR (EBC/SRM):

10.5 / 5

BREWHOUSE EFFICIENCY:

80%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

65°C / 149°F

FERMENTATION TEMP: 

21°C / 70°F

TARGET ATTENUATION:

82%

MASH LIQUOR VOL (LITRES):

17.0

LIQUOR / MASH RATIO:

2.5 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 minS

STAND:

30 mins

INGREDIENTS

MALTS(kg)%

CLEAR CHOICE® ALE

4.92

75

MALTED WHEAT

0.94

15

NAKED OAT

0.94

10

YEAST

LALBREW NEW ENGLAND

HOPS(g)Contribution%Alpha Acid%Addition

UK CASCADE

1.3

5

7

Middle

CALYPSO

0.8

5

12.5

Middle

CALYPSO

4.5

30

12.5

Flame out (stand 30 mins)

JARRLYO

3.4

30

16.5

Flame out (stand 30 mins)

UK CASCADE

8

30

7

Flame out (stand 30 mins)

CALYPSO (T90)

4g/l

Dry Hop

JARRLYO (T90)

4g/l

Dry Hop

HOPS

UK CASCADE

(g)

1.3

Contribution%

5

Alpha Acid%

7

Addition

Middle

CALYPSO

(g)

0.8

Contribution%

5

Alpha Acid%

12.5

Addition

Middle

CALYPSO

(g)

4.5

Contribution%

30

Alpha Acid%

12.5

Addition

Flame out (stand 30 mins)

JARRLYO

(g)

3.4

Contribution%

30

Alpha Acid%

16.5

Addition

Flame out (stand 30 mins)

UK CASCADE

(g)

8

Contribution%

30

Alpha Acid%

7

Addition

Flame out (stand 30 mins)

CALYPSO (T90)

(g)

4g/l

Contribution%
Alpha Acid%
Addition

Dry Hop

JARRLYO (T90)

(g)

4g/l

Contribution%
Alpha Acid%
Addition

Dry Hop

Mike'S TOP TIP

Clear Choice® base malt will prevent oxidative darkening of this beer style during shelf-life.

Malts used in this Recipe

Crisp Naked Oat Malt has become a stalwart of the NEIPA recipe. We malt naturally naked oats to increase potential extract. Naked Oat Malt gives a lovely creaminess and mouthfeel in all styles of beer and is especially suited to juicy hop bombs and heavy beers. They also impart a toasted, biscuit aroma and palate.

Oats are high in β-glucan and for both brewing and baking uses Naked Oat Malt can contribute beta-glucans (soluble fibre) to add an extra property.

If run-off is a concern at higher addition rates, mix 50/50% with our Flaked Torrefied Oats.

Find out more about our Naked Oat Malt here.

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