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Wouter's NEIPA

    Wouter's NEIPA Image 1

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:
 

  1. Mash at 67C.
  2. Rest for 60 mins.
  3. Sparge and bring to boil
  4. Boil for 30 mins. (NB)
  5. Cool to 90C and pitch your post-boil hops. (You can allow natural cooling during the hops steep, but try to keep it above 80C if possible.)
  6. Steep hops for 20 mins. 
  7. Cool to 19C and pitch the yeast.

 

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. 

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