One Gallon New England IPA Recipe
NEIPAs - you either love ‘em or hate ‘em. Few beer varieties seem to be as polarizing as these relative newcomers to the craft beer scene. I happen to love them. I love that juicy, tropical fruitiness you get from hops, the full-bodiness that comes from a healthy addition of oats and that amazing mouthfeel that this style embodies. I won’t claim this recipe as my own, I found it on one of the many Facebook groups I subscribe to. I will take credit for adopting it to a one gallon batch size as it was originally written for a 7 1/2 gallon batch. I also went with an American Pale Ale malt as those seem to be generally less malty and flavorful than the English variety - I really wanted the hops to come through on this one.
I will also fully disclose that you need to keg this beer - don’t waste your time bottling it. NEIPAs, with all of the hops they contain, seem especially susceptible to oxidation. When you bottle there’s more opportunity to introduce oxygen. I lost countless previous batches to oxidation before finally kegging my NEIPAs and I’ve never looked back.
Ingredients
Grain Bill
Pale Ale Malt (American) - 27 oz (69%)
Flaked Barley - 7 oz (18%)
Flaked Oats - 5 oz (13%)
Hops
Citra - 26 g
Sabro - 26 g
El Dorado - 9 g
Yeast
Omega Yeast Lutra Kviek (OYL071) - 1 package
Instructions
Click here to review full instructions for your brew day
Heat 0.8 gallons of water to 170 degrees F. Add the grains and mash at 150 degrees F for 60 minutes. During the last 10 minutes of mashing, fill a second pot with 1 gallon of water and heat to 170 degrees.
After 60 minutes, heat the mash up to 170 degrees F and hold for 10 minutes. Strain the mash into a large container. Sparge the grain in the strainer with the 170 degree water until you collect about 5 quarts of wort.
Bring wort to a boil and boil for 60 minutes.
After boiling, begin cooling the wort down. When its temperature reaches 185 degrees F, add 9 g of Citra and 9 grams of Sabro hops to your hop spider. Place the hop spider in the wort and let it sit for 15 minutes - this is called a hop stand
After 15 minutes, remove the hop spider and continue to cool the wort down to about 65 degrees. Pitch your yeast and let ferment at 65 degrees for three days with a blow-off tube. After three days (the bubbling should have subsided by now), we need to dry hop our beer. Place 17 g of Citra, 17 g of Sabro and 9 g of El Dorado hops into one or two small muslin bags *** and drop them into the carboy. Close up the carboy with an airlock and let it sit for 11 more days in a dark place at 65-68 degrees F.
Keg your beer and enjoy!
*** Remember, at this point anything that touches your beer must be sanitized. That means you’ll need to boil your muslin bags for 10 minutes before using them. And then, whatever implement you use to fill them with hops must also be sanitized. Also note., removing muslin bags from carboys is a pain. Better to use a few bags with less hops than one bag filled with all of the hops.
Optional - Water Chemistry Adjustments
Total water needed for this recipe is 1.8 gallons. To start, I measure that out into one pot and then dissolve in half of a Campden tablet and let that sit for 15 minutes
After that, I add in the following to the water:
Gypsum - 0.9 g
Calcium Chloride - 3.375 grams
Epsom Salt - 1.575 grams
My resulting water profile looks like this:
Please note: These results are unique to my specific water profile.
After making these adjustments, I split my water into two pots - 0.8 gallons to be used for mashing and 1 gallon to be used as sparge water.
I needed about 0.5 ml of lactic acid to lower my mash pH to about 5.45, which was added 15 minutes into the mash.