When we took the decision to ramp up our home-brew content on the channel, one of the first styles we wanted to do was New England IPA. There are lots of reasons for that – we drink a lot of it, we know lots of people are looking for recipes, and Lallemand had just released a very exciting new yeast with our friends and Patreon subscribers Verdant Brewing Co. But the main reason was that it was going to teach us a lot of new skills – skills we could take forward to lots of new styles.
You see, brewing New England IPA isn’t easy on a homebrew scale. Getting lots of yeast and hop character is tough enough, but avoiding oxidation without professional equipment isn’t easy. We go through all that in the videos, so I recommend watching those for the techniques, but the most vital and basic tips are below those, too.
Don’t worry too much about getting oxygen into your wort. There will be enough for this yeast.
FIRST DRY HOP
Don’t worry too much about oxidation here, just be quick in adding the hops if going through the top.
SECOND DRY HOP
You HAVE to flush the headspace with CO2. You can easily bubble this up through the beer. Do so for 30 seconds before adding the hops and 30 seconds about an hour afterwards. This both protects the beer and rouses the hops to increase utilisation.
As you crash to 2C air will be sucked into the fermenter. To avoid this, fill a balloon with CO2 and put it over the top of the blow tube. It will then suck in CO2.
Right, that’s enough oxidation chat. Here’s our Citra, Mosaic and BRU-1 homebrew NEw England IPA recipe made with Lallemand’s Verdant Ale Yeast. Expect big apricot, mango, vanilla and pineapple notes.
Our homebrew New England IPA
Check out our Brewer’s Friend recipe here. This is a for a 20l batch (into fermenter)
WATER (rough target in ppm)
3.65kg Extra Pale Maris Otter
0.9kg Golden Promise
0.25kg Pale wheat malt
0.25kg Flaked wheat
1kg rolled oats
1 x 11g Lallemand Verdant Ale Yeast
Adjust your water
Mash in at 67 for 60 minutes
Mash out at 75
60 minutes – 5g Magnum
Chill to 80C
30 minutes – 60g citra, 40g Mosaic, 20g BRU-1
Chill to 19C – pitch 1 pack of yeast
Wait 48 hours – pitch 30g Citra, 15g Mosaic, 5g BRU-1
Wait 72 hours – raise to 22C
Wait 72 hours – chill to 15C
Pitch 120g Citra, 60g Mosaic, 60g BRU-1 – crash to 2C
Wait 48 hours – transfer to keg