About six months ago, an odd looking gentleman came up to me at a bar and befriended me. He started talking about the greatness and superiority of the cult classic of IPAs: the New England IPA (NEIPA). Midwesterner that I was, I remained skeptical. I heard of NEIPAs – cloudy and ‘juicey’ – but I had never tried one. Indeed, they aren’t available in these parts. Luckily, this new friend was a homebrewer, and he made some damn good NEIPAs, which I liked quite a bit. Finally, I broke down and made one myself.
It’s real good, in a good way, that makes you say: this is good.
It’s totally different than a traditional (West Coast) IPA. A traditional IPA is bitter, dry, hoppy, and that’s about it. This beer, on the other hand, is slightly sweet, which comes from the malt (white wheat and honey malt) and the low attenuating yeast (london III). It’s not a typical sugar-like sweetness. It’s subtle, and makes you want to drink more. The beer coats your mouth, mostly the back of the tongue. I believe this is the secret of the NEIPA: you cannot stop drinking it. This keg will go fast. Next, hops. The hops are citrus and intense, but they fade away fast. The second day in the keg, this IPA tasted closer to citrus fruit than any IPA I’ve ever drank. Now, it’s more rounded out. It’s still very good, but not the same. This is the first beer that I payed close attention to mash pH. The cloudiness comes from the yeast and water profile (more chloride than gypsum).
I cannot stress the drinkability enough. It’s a gateway drug for IPA lovers and potential IPA drinkers.
12 lb 2-row
2.2 lb white wheat
.3 honey malt
1 oz magnum FW (30 m)
1.5 oz citra FO
1 oz Mosiac FO
1 oz Amarillo FO
1 oz Centenial FO
3 oz Simcoe DH
1 oz Equinox DH
.5 oz Citra DH
London III yeast
started with 9 gal water, ended up with 5 gal. batch roughly
added 1/2 tsp Gypsum, 3/4 tsp Cal Chloride
added 2 1/2 caps of phosphoric acid to get mash pH down