Try making this “clone recipe” of Good Word Brewing Never Sleep New England IPA from Good Word Brewing & Public House in Duluth, Georgia. Browse our library of replica beers in the AHA Recipe Library!
This is one of Good Word Brewing‘s most popular beers, described as “juicy” without being overly sweet thanks to Vic Secret and Citra hops. Pilsner malt dominates alongside English pale malt and oats for a little more body and mouthfeel.
- 6.4 lb (2.90 kg) Pilsner malt
- 3.25 lb (1.47 kg) English Pale malt
- 1.5 lb (0.68 kg) of Oat malt
- 14 oz (0.40 kg) Dextrose
- 1 oz (28 g) of Vic Secret hops, 15.5% a.a. (10 min)
- 1 oz (28 g) Vic Secret hops, 15.5% a.a. (5 min)
- 1 oz (28 g) Citra hops (5 min)
- 5 oz (142 g) Citra hops (whirlpool)
- 5 oz (142 g) Vic Secret hops (whirlpool)
- 3 oz (85 g) Vic Secret hops (dry hop)
- 3 oz (85 g) Citra hops (dry hop)
Yield: 6.7 gal
Original Gravity: 1.067 (16.4 P)
Final Gravity: 1.013 (3.2 P)
Stepped mash: 146° F for 15 minutes; 156° F for 30 minutes; mash out at 168° F for 10-15 minutes.
90 minute boil, following schedule listed in the ingredients. After boil, add whirlpool hops once wort is below 170° F to prevent isomerization of hops.
Ferment at 68° F for 2 days and increase temperature by 2° F on day 3. Allow temperature to free rise to 72-73° F by day 5.
Dry hop for 3 days when final gravity is within 0.5-1 Plato. Complete a diacetyl rest before cold crashing. Do this by taking a 2-4 oz sample that can be capped. Place sample in 140° F water for 20 minutes. Allow sample to come down to room temperature and test for diacetyl by smell and taste. If still present wait another 24-48 hours and retest. Only cold crash after the sample has passed the test. Crash at 32° F for 4-6 days and transfer to package.
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