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NEIPA 2026 FULL RECIPE AND METHODS FOR HOMERBEWERS
In this video I am presenting my latest New England IPA recipe and methods for 2026.
This new version offers an update and redesign based on trends for the style.
This one is pillowy, creamy, and intensely hop aromatic and flavourful without bite offering an explosion of great hop flavours that you would expect from this style.
NEW ENGLAND IPA 2026
Author: David Heath
Type: All Grain
Brewfather Link:- https://share.brewfather.app/4cAk9L6hOgiFq3
ABV:- 6.2%
Batch Size: 20 L (5.28 US gal)
Boil Size: 26.17 L (6.91 US gal)
Post-Boil Volume: 22.92 L (6.05 US gal)
Boil Time: 30 min
Original Gravity (OG): 1.060
Final Gravity (FG): 1.013
Pre-Boil Gravity: 1.053
IBU (Tinseth): 16
BU/GU: 0.27
Colour: 10 EBC (≈5 SRM)
MASH PROFILE
High Fermentability + Mash Out
152.6°F (67°C) - 60 min
167.0°F (75°C) - 10 min (Mash Out)
FERMENTABLES
8.38 lb (3.802 kg) Pale Ale 2-Row (6 EBC / 3 SRM) 72%
1.75 lb (0.792 kg) Oat Malt (5.5 EBC / 2.8 SRM) 15%
0.93 lb (0.422 kg) Wheat Malt (6 EBC / 3 SRM) 8%
0.58 lb (0.264 kg) Flaked Wheat (3.2 EBC / 1.6 SRM) 5%
Total Grain Bill:
5.28 kg (11.64 lb)
HOPS
Use your own hops and match the IBU values as shown below
Hop Stand -- 15 Minutes at 176°F (80°C)
Citra 7 IBU
Mosaic 5 IBU
Nectaron 4 IBU
Total Hop Stand IBU: 16
Dry Hop -- 5 Days
1.76 oz (50 g) Citra
1.41 oz (40 g) Galaxy
1.41 oz (40 g) Mosaic
Total Hops:
240 g (8.47 oz)
YEAST
1 Package CellarScience NE HAZY
Fermentation Profile Ale
20 °C / 68 °C - 14 days - Primary