This recipe pushes the boundaries of my typical NEIPAs. My goal was to create a big IPA with big mouthfeel, lots of tropical fruit, and a massive dry-hop charge. The result was exactly what I was looking for. Beautifully golden hazy with layers of deep fruity hop flavor. This is one of the first recipes where I re-employed an actual double dry hop (split into two separate charges).
The initial recipe did not account for such a massive charge, but after being underwhelmed with early samples, I decided to take a risk and throw an additional DH charge 48 hours before kegging. This final DH added a lot of unique character and true layers of flavor. I could taste the original beer, but could also detect the late LUPOMAX® charges. It added complexity I haven’t been able to achieve in my homebrew in a long time. Consider me a DDH convert.
This recipe utilizes Nelson Sauvin and the lesser-known HBC 586 variety. Both hops offer some spiciness that plays nicely with the fruitier hops. This really helps add some kick behind the softer citrusy notes.
Note: I intentionally omitted whirlfloc from this recipe.
12 lb (56.5%) — Briess Pale Ale Malt 2-Row — 3.5 °L
4 lb (18.8%) — Briess Oats, Flaked — 1.6 °L
4 lb (18.8%) — Briess Wheat White Malt — 2.3 °L
1 lb (4.7%) — BestMalz Acidulated — 2.8 °L
4 oz (1.2%) — Proximity Malt Crystal 15L — 11.6 °L
3 oz (10 IBU) Motueka 7% — 30 min @ 185 °F
2 packs SafAle™ S-04
Whirlfloc – 15 minutes
Batch size: 6 gallons
Target Mash pH: 5.2 (adjust with acid malt/lactic acid as needed)
Post Boil pH: 4.9 (adjust with lactic acid with 15 min remaining)
Mash Temp: 150°F – 60 minutes
Boil: 60 minutes
Fermentation Temp: 68-72°F
Day 1: Pitch yeast at 68°F and let free rise to 72°F on days 2-3 for the remainder of fermentation. Beer should finish in 4-5 days.
Day 4-5: Add dry hop charge #1, hold at 70-72°F at 10 PSI. Drop the hops out after 72 hours if you have a conical. The head pressure will help push the hops to the bottom of the cone. If you’re struggling to remove hops, you can crash down to 60°F before adding the final charge.
Day 8-9 Add dry hop charge #2. Be sure to place the conical under pressure once again if you don’t have the ability to add hops under existing pressure.
Day 10-11: Crash to 33°F for 48 hours. Proceed with packaging/cold conditioning for another week in the keg at serving temps. Should be prime drinking by days 18-21.
Read this article here first for an in-depth overview of brewing NEIPAs. Use code HAZY20 to get 20% off your purchase of $100 or more at YVH!