NoDa Brewing New England-Style IPA Recipe

“New England-style IPA has its own validity that contributes to haze, but haze is not the goal. I don’t expect it to look like a cloud,” says NoDa Brewing Company’s Brewmaster, Chad Henderson (Charlotte, North Carolina). Here’s a super-hoppy, super-fun, clean New England-style IPA with no haze.

ALL GRAIN

Batch size: 5 gallons (19 liters)
Brewhouse efficiency: 75%
OG: 1.066
FG: 1.011
IBUs: 65
ABV: 7.3%

MALT/GRAIN BILL

8 lb (3.6 kg) 2-row
1.75 lb (794 g) wheat malt
1.25 lb (567 g) oats
1.25 lb (567 g) Carafoam

HOPS AND ADDITIONS SCHEDULE

0.25 oz (7 g) Magnum at 60 minutes
Whirlfloc at 10 minutes
0.75 oz (21 g) each Citra and Simcoe at 5 minutes
1 oz (28 g) each Citra and Simcoe at whirlpool
0.5 oz (14 g) CTZ at whirlpool
0.3 oz (8 g) Summit at whirlpool
2 oz (57 g) each Citra and Simcoe, 1st dry hop
1 oz (28 g) CTZ, 1st dry hop
0.6 oz (17 g) Summit, 1st dry hop
1 oz (28 g) each Citra and Simcoe, 2nd dry hop
0.5 oz (14 g) CTZ, 2nd dry hop
0.3 oz (8 g) Summit, 2nd dry hop

YEAST

Conan Yeast

DIRECTIONS

Treat the mash water with 2.7 g of gypsum and 7.1 g calcium chloride. Mash using 15.8 qt (15 l) of water. Target saccharification rest for 45 minutes before vorlauf at 152°F (67°C). Sparge at 168°F (76°C) to reach boiling volume.

Boil for 60 minutes following the hops and additions schedule.

Ferment at 67°F (19°C). One day before final gravity is reached, add the 1st dry-hop addition. After VDK clean-up or racking to secondary, add the 2nd dry-hop addition.

Cold condition 3 days after the 2nd dry-hop addition and package.

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