So I bought this all grain kit from Northern Brewer about a year ago and has been sitting around waiting on me to brew it. My wife is really enjoying the NEIPA’s out now and I was thinking of converting this kit to be a NEIPA instead. I’ve not brewed a NEIPA but just a little reading it looks like I need to do the following:
-add flaked oat and flaked wheat to the grist
-eliminate the grapefruit peel
-add more hops to the whirlpool
-add more hops to dry hopping
-use a yeast like WL London Ale 3
below is the original recipe if you want to take a look
I can’t see the kit details, 404 error. But if you hop burst in WP, and keep IBUs in the 50’s with around 10% oats 4% wheat you should be fine. I would also throw a couple oz of hops after primary slows down. The beauty of homebrew is you get to do whatever you want!
I seem to think NB pulled the recipes off the website when they were acquired. I can’t see the recipe.
Normally for an NEIPA you start off similar to any other AIPA but add oats along with any other protein-rich grain you might want. Sub out the yeast for London Ale III. Reduce or eliminate the bittering addition in favor of a huge whirlpool addition. Dry hop bigly. You can add hops during fermentation as well. A lot of getting the appearance and mouthfeel right in that style is your water. You basically need to flip chloride and sulfate ratios from a west coast IPA.
If you can post up the recipe here I’m sure you could get more specific recommendations.
i updated the link in my original post so the recipe should be visible now. Here’s a copy of the pdf:
Official NORTHERN BREWER Instructional Document
This bright showcase of apricot, peach,
cantaloupe and lemon dives into crisp
grapefruit flavor. A perfect complement to
citrusy hop aroma, this IPA has stripes of
ruby red grapefruit and hoppy, lingering
bitterness. An escape from the winter blues
or the perfect complement to a bright sunny
summer afternoon, each pint of Pulpin’ is
like a fresh Florida grapefruit grove bottled
up into a single refreshing serving.
O.G: 1.065 READY: 6 WEEKS
Suggested fermentation schedule:
2 oz Grapefruit peel (dry hop)
OTHER (NOT INCLUDED)
4 oz Vodka (Soak grapefruit peel in it for 2 days before
dry hopping)
YEAST
Dry yeast (default) Safale US-05. Optimum
temperature: 59°-75°F
Liquid yeast option: Wyeast 1056
American Ale. Optimum temp: 60°-72°F
White Labs WLP001 California Ale Yeast.
Optimum temp: 68°-73°F
PRIMING SUGAR
5 oz Priming Sugar (save for Bottling Day)
MASH SCHEDULE: SINGLE INFUSION
Sacch’ Rest: 150° F for 60 minutes
Mashout: 170° F for 10 minutes
BOIL ADDITIONS & TIMES
0.5 oz Chinook (60 min)
0.5 oz Cascade (20 min)
0.5 oz Chinook (20 min)
0.5 oz Cascade (5 min)
0.5 oz Chinook (5 min)
1 oz Amarillo (0 min)
0.5 oz Chinook (0 min)
DRY HOPS
1 oz Cascade (dry hop)
1 oz Simcoe (dry hop)
Vodka/Grapefruit peel mixture (dry hop)
Add to secondary fermenter 5-7 days before bottling
YEAST
Dry yeast (default) Safale US-05. Optimum
temperature: 59°-75°F
LIQUID YEAST OPTION: Wyeast 1056
American Ale. Optimum temp: 60°-72°F
White Labs WLP001 California Ale
Yeast. Optimum temp: 68°-73°F
GRAPEFRUIT PULPIN’ (All Grain)
I plugged it into Beersmith and here’s a text version of my plan:
BeerSmith 2 Recipe Printout - http://www.beersmith.com
Recipe: Sculpin Clone to NEIPA
Brewer:
Asst Brewer:
Style: Specialty IPA
TYPE: All Grain
Taste: (30.0) original recipe- Grapefruit Pulpin - Northern Brewer
Recipe Specifications
Boil Size: 8.11 gal
Post Boil Volume: 6.91 gal
Batch Size (fermenter): 6.00 gal
Bottling Volume: 5.65 gal
Estimated OG: 1.070 SG
Estimated Color: 5.6 SRM
Estimated IBU: 74.4 IBUs
Brewhouse Efficiency: 70.00 %
Est Mash Efficiency: 77.3 %
Boil Time: 60 Minutes
Ingredients:
Amt Name Type # %/IBU
13 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1 78.5 %
2 lbs Oats, Flaked (1.0 SRM) Grain 2 12.1 %
13.0 oz Wheat, Torrified (1.7 SRM) Grain 3 4.9 %
8.0 oz Dingemans Cara 20 (23.0 SRM) Grain 4 3.0 %
4.0 oz Caramel/Crystal Malt - 20L (20.0 SRM) Grain 5 1.5 %
0.50 oz Chinook [13.00 %] - Boil 60.0 min Hop 6 17.4 IBUs
1.50 oz Chinook [13.00 %] - Steep/Whirlpool 45. Hop 7 23.9 IBUs
1.00 oz Amarillo [9.20 %] - Steep/Whirlpool 45. Hop 8 11.3 IBUs
1.00 oz Cascade [5.50 %] - Steep/Whirlpool 45.0 Hop 9 6.8 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Steep/Whirl Hop 10 15.0 IBUs
1.0 pkg London Ale (White Labs #WLP013) [35.49 m Yeast 11 -
2.00 oz Amarillo [7.70 %] - Dry Hop 3.0 Days Hop 12 0.0 IBUs
1.00 oz Cascade [5.50 %] - Dry Hop 3.0 Days Hop 13 0.0 IBUs
1.00 oz Mosaic (HBC 369) [12.25 %] - Dry Hop 3.0 Hop 14 0.0 IBUs
1.00 oz Simcoe [13.00 %] - Dry Hop 3.0 Days Hop 15 0.0 IBUs
Mash Schedule: Single Infusion, Batch Sparge (152)
Total Grain Weight: 16 lbs 9.0 oz
Name Description Step Temperature Step Time
Mash In Add 27.74 qt of water at 160.7 F 152.0 F 60 min
Sparge: Batch sparge with 2 steps (Drain mash tun , 4.37gal) of 168.0 F water
Notes:
any hops you see that I should not use let me know. I bought a few ounces of mosaic and have a bunch of amarillo in the freezer. the other hops came with the kit.
Other than the wheat and flakes, the other grain is in one big bag so i can’t change those.
For my last brew, which was Northern Brewer’s ‘Off the Topper’, their Heady Topper clone, which is not a NEIPA, I did the following for a 6 gallon batch:
Added 2 lbs. 12 oz. Flaked Oats
Added 2 lbs. 12 oz. Flaked Wheat
Started with RO water and added Chloride and Sulfate with a heavy hand on the Chloride
One bittering charge (hop shot)
No boil hops
3 ounces of Amarillo, Centennial, and Simcoe @ 185F for 30 minutes