New England IPA

Name: New England IPA
Total time: 120 min
Yield: 5 gal
Ingredients: 9 lb 2-Row Pale Malt; 2 lb Wheat Malt; 1.5 lb Flaked Oats; 0.4 oz Magnum (boil, 60 min); 2 oz Citra (whirlpool, 0 min); 2 oz Mosaic (whirlpool, 0 min); 3 oz Citra (dry, 3 min); 3 oz Mosaic (dry, 3 min); London Ale III (Wyeast 1318) yeast

American IPA · all grain

Soft, hazy, juicy IPA driven by Citra and Mosaic.

OG: 1.066
FG: 1.014
ABV: 6.8%
IBU: 45
SRM: 5
Batch: 5 gal

Brew this →

Grain bill

12.50 lb total

Malt	Weight	%
2-Row Pale Malt	9.00 lb	72%
Wheat Malt	2.00 lb	16%
Flaked Oats	1.50 lb	12%

Hop schedule

Hop	Weight	Time	Type
Magnum	0.4 oz	60 min	boil
Citra	2 oz	0 min	whirlpool
Mosaic	2 oz	0 min	whirlpool
Citra	3 oz	3 min	dry
Mosaic	3 oz	3 min	dry

Yeast

London Ale III (Wyeast 1318) · 71–75% atten · 64–74°F

Process

Mash at 154°F for 60 min
Boil 60 min
primary: 4 days @ 66°F
active dry hop: 3 days @ 68°F
secondary dry hop: 4 days @ 68°F

Notes

Wheat and oats build the silky body that defines the style. Push almost all hops late — whirlpool plus a two-stage dry hop with the second addition at high krausen for biotransformation. London Ale III rounds the soft fruit profile.

Brewer: Cap mash at 154°F for body. Avoid oxygen exposure post-fermentation — purge kegs, don't bottle.

Packaging: Drink within four weeks. Carbonate to 2.4 vols.