Description:

The New England or Northeast IPA beer style is purposely hazy and cloudy, with little to no hop bitterness, and utilizes hops that impart a tropical juicy sweetness. This is a departure from the classically bitter citrusy flavor of the West Coast IPA.

The following recipe is adapted from 'Perfect Northeast IPA' recipe by Kevin Quinn that we found again and again when we researched this newer style of beer. The original recipe calls for a grain bill including American Pale 2-Row, American Wheat, Flaked Oats, and Canadian Honey Malt. American Wheat can be thought of as sweet malty bread dough which will be substituted with Biscuit Rice Malt. Canadian Honey Malt provides intense malt sweetness and will be substituted with CaraMillet Malt. We believe the Biscuit Rice Malt and CaraMillet Malt would be the most approximate substitutes. The grain bill was increased by 20% to achieve the desired PPG. Another challenge may be the London Ale III Yeast that is described as having a wonderful malt and hop profile that finishes slightly sweet. The only dry yeast substitutes (dry yeasts are gluten free) are not a very close match to this unique yeast strain. SafAle S-04 and maybe the Mangrove Jack's M36 Liberty Bell Ale are recommended.

Ingredients:

• 13 LBS Pale Millet Pale; or 18.2 LBS Pale Rice Malt (hulled and/or naked varieties); or any combination of the two
• 1.75 LB Biscuit Rice Malt
• 1.75 LB GF Flaked Oats
• 0.5 LB CaraMillet Malt
• 4.75 Citra Hops
• 5.5 Galaxy Hops
• 3.5 Mosaic Hops
• 1 Package S-04 or M36 Yeast

Additional Instructions

Primary Ferment: 7 days
Secondary Ferment: 7 days

Beer Profile

Original Gravity: 1.066
Final Gravity: 1.017
Alcohol by Vol: 6.5%
Color SRM: 5.2
Bitterness IBU: 62.0
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Adapted from 'Perfect Northeast IPA' by Kevin Quinn