Wouter Cronje won 2nd place at the 2017 South African National Homebrew Championship with this NEIPA recipe. A NEIPA (New England IPA) is a beer made deliberately cloudy, with lots of hop aroma and flavour, and a juicy mouthfeel. Some people use Oats, some use Wheat to get a cloudiness that is tasty and not off-putting. This recipe uses both. Wouter is part of the Helderberg Homebrew Club who has their HQ at Triggerfish.
| The Vitals | |
| Ferment Volume: | 20L - 23L (depending on efficiency) |
| Efficiency: | ~70% |
| Target OG: | 1052 |
| Target FG: | 1013 |
| Target ABV%: | 5% |
| Target IBU: | 30 to 35 |
HERE’S WHAT YOU WILL NEED
About the process: The most striking difference when making a NEIPA is when you add the hops and the boil length. You will see there is only a 30 mins boil in this recipe, which is quite normal for NEIPAs. All of the hops are added after the boil, which limits the amount of bitterness extracted and perceived bitterness on the final product. It allows for more of the flavour and aroma to be released, which is ultimately what you want from this beer, a juicy, fruity, easy drinking beer with lots of aroma.
Ingredients:
Water: Get the best water you can find, generally aiming for a PH of between 5.4 and 5.7. If you use municipal water, boiling for 20 mins will allow the chlorine to evaporate. Wouter used Newlands Springwater. The Mash Water should be 19 litres and the sparge water should be 13 liters.
Malt Bill: The base malts here add some cload, the malted oats add great head retention. The Munich Malt adds some residual sweetness to complement the hop flavours.
| Malt / Adjunct | Weight | Type |
| Maris Otter Malt | 2 Kg (36.4%) | Base |
| Wheat Malt | 2 Kg (36.4%) | Base |
| Matled Oats | 1 Kg (18.2%) | Specialty |
| Munich Malt | 500g (9.1%) | Specialty |
Hop Bill: All of the hops are added post boil and dry-hopped during the fermentation process to assist in biotransformation of the hop oils. This process is what helps the juicy character of the finished product.
| Hop | Weight | Duration | Why? |
| Amarillo | 30g (8.6%) | 20 mins post boil (at 90C) | Flavour / Aroma |
| Mosaic | 30g (12.5%) | 20 mins post boil (at 90C) | Flavour / Aroma |
| Citra | 30g (11%) | 20 mins post boil (at 90C) | Flavour / Aroma |
| Amarillo | 30g (8.6%) | (Dry Hop 6 days) | Aroma |
| Mosaic | 30g (12.5%) | (Dry Hop 6 days) | Aroma |
| Citra | 30g (11%) | (Dry Hop 6 days) | Aroma |
| Amarillo | 40g (8.6%) | (Dry Hop 4 days) | Aroma |
| Mosaic | 40g (12.5%) | (Dry Hop 4 days) | Aroma |
| Citra | 40g (11%) | (Dry Hop 4 days) | Aroma |
Yeast:
| Fermentis S04 | This yeast brings a little bit of fruitiness and compliments the tropical fruit flavour profile from the hops. |
Brewing Process:
Pitching the Yeast and fermentation: Ferment at 18C for 4 days (from first activity in airlock) and then add your first dry-hop additions (30g Amarillo, 30g Mosaic and 30g Citra.) Ferment for 2 more days and add your second dry-hop addition (40g Amarillo, 40g Mosaic and 40g Citra.) Ferment for 4 more days and then rack and bottle. Cold crash and bottle/keg.
Serve and enjoy fresh as soon as carbonation is ready. Hops deteriorate over time, so fresh is best.
Carbonation:
High level of carbonation: 2.5 to 2.7 volumes of CO2.
[123-form-builder i5522555]
