CRYO Juice NEIPA

The “haze craze” is sweeping (has swept?….will sweep?…hath sweepeth?) the nation and I finally decided to give this style a try. While I love clear beer, the hype behind this hazy style has piqued my interest. I decided to go “heavy” on the flaked oats to give that silky, full mouthfeel that everyone keeps talking about. In order to keep the bitterness low, but still have an explosion of hop flavor and aroma, there is only a 15 minute addition to the boil. All other hops are whirlpooled, added a few days into fermentation and keg hopped. This is my first attempt at brewing and tasting an NEIPA…and it turned out great. Well..I think so anyway. Tons of grapefruit and citrus from the hops with a restrained bitterness. Liz hates IPAs and she actually likes this beer!

It’s true….the NEIPA is an IPA for people who don’t like IPAs. Enjoy!

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 91.3 IBUs 3.8 SRM 1.055 1.017 5.0 %
Actuals 1.056 1.011 5.9 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 7.5 lbs 58.82
Carafoam (Weyermann) 2.625 lbs 20.59
Oats, Flaked 2.625 lbs 20.59

Hops

Name Amount Time Use Form Alpha %
Galaxy 1 oz 15 min Boil Pellet 17
Citra 2 oz 30 min Aroma Pellet 12
Mosaic (HBC 369) 2 oz 30 min Aroma Pellet 12.3
Citra 4 oz 4 days Dry Hop Pellet 12
Mosaic (HBC 369) 4 oz 4 days Dry Hop Pellet 12.3
Citra Cryo 1 oz 0 min Dry Hop Pellet 26
Mosaic Cryo 1 oz 0 min Dry Hop Pellet 26

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 5.40 g 60 min Mash Water Agent
Calcium Chloride 4.90 g 60 min Mash Water Agent
Gypsum (Calcium Sulfate) 2.60 g 60 min Boil Water Agent
Calcium Chloride 2.30 g 60 min Boil Water Agent

Yeast

Name Lab Attenuation Temperature
London Ale (WLP013) White Labs 71% 66°F - 71°F

Mash

Step Temperature Time
Mash In 155°F 60 min
Sparge 168°F 10 min