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Good Word Brewing Never Sleep New England IPA

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.

This homebrew recipe is featured in 51 Craft Beer Clone Recipes 2019. Find out what recipe was featured for your state!

Good Word Brewing Never Sleep New England IPA | American IPA

Ingredients

  • For 5 gal (18.9 L)
    • 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 (10 min)
    • 1.5 oz (42 g) Vic Secret hops (5 min)
    • 1.5 oz (42 g) Citra hops (5 min)
    • 5 oz (142 g) Citra hops (whirlpool)
    • 5 oz (142 g) Vic Secret hops (whirlpool)
    • 8 oz (227 g) Vic Secret hops (dry hop)
    • 8 oz (227 g) Citra hops (dry hop)

    Specifications

    • Original Gravity: 1.065 (15.9 P)
    • Final Gravity: 1.013 (3.2 P)
    • ABV: 7%
    • IBU: 45
    • SRM: 3.8

    Directions

    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 180° 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.