Skip to content

NEIPA All Grain Recipe

NEIPA All Grain Recipe Ingredient Kit

Geterbrewed NEIPA recipe

Geterbrewed has been experimenting, and we have designed a fantastic new NEIPA. This beer has a pillowy mouthful, wonderful hop aroma, and juicy hop flavour. This brew came out at 4.46%

The Malt Bill – NEIPA All Grain Recipe

  • 4.5 Kg Crisp Extra Pale Maris Otter
  • 500g Crisp Naked Malted Oats
  • 500g Crisp Dextrine
  • 250g Crisp Crystal 150

The Hop Schedule

A layered hop schedule to provide a depth of hop flavour with Topaz, Ella and Vic Secret.

  • 45 Minutes – 5g of each Ella, Vic Secret & Topaz
  • 30 Minutes – 5g of each Ella, Vic Secret & Topaz
  • 15 minutes – 5g of each Ella, Vic Secret & Topaz
  • 0 minutes – 55g of each Ella, Vic Secret & Topaz

Dry Hop x 2 occasions
30g of each Ella, Vic Secret & Topaz

Yeast

Lallemand’s New England 25g – Ferment at 21 degrees

Instructions

  1. Fill 29 litres of water into your brewing kettle and add your water treatment
  2. Heat to a few degrees above your mash temperature as the temp will drop when you add the malt
  3. Mash at 67 degrees for 60 minutes
  4. Sparge after Mash to achieve pre-boil volume of 28.5 litres (check gravity 1046)
  5. Boil for 60 minutes
  6. Add Hops as per-hop schedule at 45 mins, 30 mins, 15 mins, 0 mins
  7. Cool after boiling to 21 degrees and pitch the yeast (aiming for SG 1046)
  8. Ferment at a steady temperature
  9. Dry Hop on day 3, 90g
  10. Dry Hop on day 6 90g
  11. Check for a final gravity of 1012
  12. Package in bottles or kegs as normal
Tags: