Which Malt is better to brew NEIPA?
Because of the hazy nature of NEIPA, the color of the beer can appear darker than the calculated SRM. Light does not easily pass through NEIPA, causing a perceived darkness. Colored malts should be used sparingly to avoid darker beer.
High protein malt and adjuncts – like oats – are used to boost mouthfeel. Along with contributing to a soft and silky body, proteins contribute to the hazy appearance of NEIPA.
Most NEIPAs are between 5.5% and 7% ABV. Depending on the yeast attenuation, that’ll mean an original gravity (OG) of around 1.060.
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Mashing Process
NEIPA benefits from a substantial body, mouthfeel, and residual sweetness. Most homebrewers opt for a 60 minute single infusion mash between 152F and 155F. Mashing on the higher side creates more unfermentable sugars, leaving the finished beer with a higher final gravity (FG) and a bit more body.
Hops On Boiling Process
Hops take center stage in NEIPA. Only the freshest and highest quality hops should be used. There are a few unique hopping considerations for brewing NEIPA that you should know.
Whirlpool Process
Adding hops at the end of the boil – once the kettle is turned off – extracts all the pungent and delicate aromatics from the hops without much bitterness. This is called whirlpool hopping. Since oils in the hops only isomerize at boiling temperatures, those flavor-packed volatile oils remain in the wort.
Contrary to common belief, however, there is bitterness that gets extracted from the whirlpool addition. Experimentation is key to find the right balance of temperature, time, and quantity of hops.
For temperature, NEIPA brewers all have their own preference, but a good starting point is 170F. Any higher, and you will extract excess bitterness and lose some of the volatile hop components. Lower, and you might be better off saving the hops for the dry hop.
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About NEIPA Fermentation
Yeast
Yeast selection for NEIPA is very important. Many brewers swear by English yeast strains for their added esters, low flocculation, and lower attenuation. Fruity ester flavors of peach, bubble gum, and orange can compliment the tropical hop profile.
American yeasts, however, can also make a great choice. With a cleaner fermentation profile, NEIPAs made with American yeast allow the hop flavors to shine through brighter. The lower final gravity and reduced ester profile may not be as soft as an English strain, but it can work well when using special hops, like fresh Galaxy.
A high final gravity (FG) can be desirable for certain recipes, but it isn’t required for a good NEIPA. The difference between the perceived mouthfeel and sweetness of 1.006 and 1.0014 can be subtle. With so many other aspects at play in a beer’s perception, don’t focus too much on the final gravity. What matters most is a soft and full-bodied mouthfeel.
A great starting point is to try Wyeast’s London Ale III (WY1318). It will leave your NEIPA with substatital body and fruity esters. At the same time, however, some people find this yeast to be overly sweet, creamy, and muddled.
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Dry Hopping
Adding hops during and after fermentation is the major aroma and flavor driver for NEIPA. Known as dry hopping, this step is crucial in NEIPA brewing.
Make sure you use only the freshest and highest quality hops, and dry hop in the fermenter with 6 to 12 ounces of hops per 5 gallons. To avoid oxygen exposure, purge the headspace of the fermenter with CO2 before and after adding the hops.
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Edited By Daisy
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