This New England IPA recipe was originally published in Brewing Eclectic IPA: Pushing the Boundaries of India Pale Ale by Dick Cantwell.
Beer drinkers have strong opinions, and among of the most polarizing styles are New England IPAs and fruit beers. This beer recipe marries these two controversial beer categories into a beer that might get folks to lay their pitchforks down…at least for a pint!
Expect a truly New England-inspired brew with the addition of cranberry puree, adding a tart counterpoint to the citrus notes of the hops and zest. For even more information on New England IPA, take a look at our Tips on Brewing New England IPA.
Note: the beer may take on a pinker hue than what is displayed in the image.
- Grain Bill
- 12 lb. (5.5 kg) artisanally malted pale malt (local if you can get it)
- 2 lb. (1 kg) malted wheat
- 1.5 lb. (0.75 kg) flaked barley
- 1.5 lb. (0.75 kg) flaked oats
- 2.5 oz. (70 g) Chinook (13% AA) @ 90 min
- 1.0 oz. (28 g) Cascade (5.5% AA) @ 10 min
- 1.5 oz. (42 g) Cascade (5.5% AA) @ 2 min
- 1.0 oz. (28 g) Cascade (5.5% AA) @ whirlpool
- Additional Ingredients
- 1.0 oz. (28 g) orange zest (variety optional – consider Seville or Curaçao) @ whirlpool
- 3 lb. (1.36 kg) cranberry puree
- Imperial Yeast A07 Flagship
Yield: 5 US gallons (19 L)
Original Gravity: 1.070 (7.5°P)
Final Gravity: 1.015 (3.75°P)
Note: The listed original gravity and color are measured before the addition of fruit. The ABV does account for the fruit addition. Mash 60 minutes at 153°F (67°C). Boil 90 minutes, adding orange zest to whirlpool. Dilute cranberry puree in enough wort to liquefy and recombine. Ferment until beer reaches terminal gravity, and then transfer to secondary. Condition at 35°F (2°C) for 1 week or until bright. Carbonate to 2.5 volumes (4.9 g/L) CO2.
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