NEIPA Water Profile and Recipe

New England IPA (NEIPA) is a hazy, juicy, and hop-forward beer style that emphasizes fruity aroma and flavor over bitterness. Unlike traditional West Coast IPAs, NEIPAs are soft on the palate, often showcasing notes of tropical fruit, citrus, and stone fruit thanks to the generous use of late addition and dry hops. The haze isn’t just for appearance—it contributes to the silky mouthfeel and hop saturation that define the style. Key factors that influence this character include yeast selection, hop timing, grain bill, and most importantly, water chemistry.

Water chemistry plays a crucial role in crafting a NEIPA. To enhance mouthfeel and promote haze stability, a higher chloride-to-sulfate ratio is preferred—typically Cl⁻ around 150–200 ppm and SO₄²⁻ around 50–70 ppm, aiming for a 3:1 or even 4:1 ratio in favor of chloride. This softens the perceived bitterness and accentuates the juicy qualities. Additionally, calcium levels around 75–100 ppm aid in yeast performance and head retention, while magnesium in the 5–10 ppm range is usually sufficient. The softer water profile helps maintain the haze and creamy texture NEIPAs are known for.

Simple NEIPA Recipe (5-Gallon Batch):

  • Grain Bill:

    • 9.5 lb Pale 2-Row

    • 2 lb Flaked Oats

    • 1 lb Wheat Malt

  • Water Profile Target:

    • Calcium: 85 ppm

    • Chloride: 180 ppm

    • Sulfate: 50 ppm

    • Magnesium: 10 ppm

    • pH: Aim for 5.2–5.4 mash pH

  • Hops:

    • 1 oz Citra (whirlpool @ 170°F for 20 min)

    • 1 oz Mosaic (whirlpool @ 170°F for 20 min)

    • Dry hop day 3: 2 oz Citra + 2 oz Mosaic

    • Dry hop day 7: 1 oz Citra + 1 oz Mosaic

  • Yeast: SafAle US-05 for a cleaner profile, or S-04 for more fruity esters and haze stability

  • OG: ~1.065 | FG: ~1.012 | ABV: ~7% | IBU: ~30

Mash at 152°F for 60 minutes. Ferment at 67–70°F. Add dry hops while fermentation is still active to maximize biotransformation. Cold crash carefully to preserve haze and retain hop aroma.

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