- OG
- 1.066
- FG
- 1.014
- ABV
- 6.8%
- IBU
- 45
- SRM
- 5
- Batch
- 5 gal
Grain bill
| 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
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.
About this American IPA
History
The New England IPA emerged in the early 2010s, frequently credited to breweries in Vermont and Massachusetts who sought a softer, hazier alternative to the West Coast IPA. This approach emphasizes late-addition and dry hopping while minimizing bitterness, creating a fruit-forward profile with low perceived astringency. The style is associated with the BJCP American IPA category, though its hazy appearance and juicy character distinguish it from traditional clear IPAs. Brewers often use high-protein grains and specific yeast strains to achieve the characteristic turbidity and mouthfeel that define this regional variation.
Technique
The 154°F mash temperature promotes a balance of fermentable and unfermentable sugars, contributing body and a smooth mouthfeel essential to this style. Minimal bittering hops during the boil keep IBUs low, while the generous whirlpool additions at flameout extract hop oils without excessive isomerization. The substantial dry hop charge during active fermentation biotransforms hop compounds, enhancing tropical and stone fruit aromatics. London Ale III ferments cleanly at moderate temperatures while producing subtle esters that complement rather than compete with hop character. Chloride-forward water profiles are common for accentuating perceived sweetness and roundness.
Ingredient notes
The combination of 2-row pale malt, wheat malt, and flaked oats creates a hazy, full-bodied base with enhanced head retention and a silky texture. Citra contributes grapefruit, lime, and tropical fruit notes, while Mosaic adds berry, stone fruit, and herbal complexity. The equal split between these varieties in both whirlpool and dry hop stages builds layered aromatic intensity. London Ale III attenuates moderately while remaining neutral enough to let hop character dominate, with mild fruity esters that support the juicy profile. The high proportion of adjunct grains increases protein haze and perceived softness on the palate.
Variations
Some brewers increase oat content to 20% or more for additional haze and body, while others substitute Galaxy or Amarillo hops for different fruit expressions. Reducing dry hop quantities yields a less intense but more approachable version, and splitting dry hop additions into multiple stages can extend aromatic complexity. Vermont-style examples often emphasize stone fruit and dankness, while Massachusetts interpretations may lean toward citrus brightness. Substituting a more ester-forward yeast like Conan can increase the fruity character, though this may compete with hop aromatics depending on fermentation temperature.
When to drink & pairings
This beer pairs well with spicy foods including Thai curries, jerk chicken, or buffalo wings, where its low bitterness and fruity character balance heat without amplifying it. The soft mouthfeel complements creamy cheeses like brie or fresh goat cheese, while the citrus notes cut through rich dishes like fish tacos or pork belly. Serve at 45-50°F in a tulip or stemmed glass to concentrate aromatics. The approachable bitterness and fruit-forward profile make it suitable for casual gatherings and outdoor summer occasions where refreshment takes priority over contemplation.