Example Hazy IPA
NEIPA
| Batch | #1 |
|---|---|
| Brew date | 2026-04-15 |
| Package date | 2026-04-29 |
| Batch size | 20 L |
| OG | 1.062 |
| FG | 1.014 |
| ABV | 6.4% |
| IBU | 35 |
| SRM | 5 |
| Malts | Pale ale, Flaked oats, Wheat malt |
| Hops | Citra (whirlpool), Mosaic (dry hop), Galaxy (dry hop) |
| Yeast | London Ale III |
| Water | Soft, low-sulfate, chloride-forward |
| Ferm. temp | 19 °C |
Recipe
A balanced NEIPA test batch — soft mouthfeel from oats and wheat, heavy late-addition hopping for tropical fruit aroma.
Process notes
- Mash at 67 °C for 60 min.
- 15 min boil, whirlpool addition at 80 °C for 20 min.
- Pitched yeast at 18 °C, free rise to 20 °C.
- Dry hop on day 4, then again on day 7.
- Cold crash on day 12, package on day 14.
Tasting notes
Pillowy mouthfeel, juicy tropical aroma (mango, passionfruit), low bitterness, dry-ish finish. Could push the dry hop earlier next time.
Photos
