New England IPA in 7 Days | Homebrew Recipe

A NEIPA beer recipe ready to drink in 7 days? You bet, and the results are fantastic.
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Recipe for 5 gallons:
7 lbs 2-row American Pale Malt
2 lbs Flaked Barley
1 lbs 8.0 oz Aromatic Malt
1 lbs 8.0 oz Carafoam
1 lbs 8.0 oz Wheat Malt; White
1.00 oz Centennial [10.00 %] - Boil 30.0 min
1.00 oz Amarillo [9.20 %] - Steep/Whirlpool 20.0 min
1.00 oz Centennial [10.00 %] - Steep/Whirlpool 20.0 min
1.00 oz Galaxy [14.00 %] - Steep/Whirlpool 20.0 min
1.0 pkg Ringwood Ale (Wyeast Labs #1187)
1.00 oz Amarillo [9.20 %] - Dry Hop 5.0 Days
1.00 oz Centennial [10.00 %] - Dry Hop 5.0 Days
1.00 oz Galaxy [14.00 %] - Dry Hop 5.0 Days
1.00 oz Amarillo [9.20 %] - Dry Hop 3.0 Days
1.00 oz Centennial [10.00 %] - Dry Hop 3.0 Days
1.00 oz Galaxy [14.00 %] - Dry Hop 3.0 Days
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Created by: Martin Keen
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[@Dakind94]

Such a great idea to include the water chemistry in your beer recipe! Would love to see in every future video!

[@pball98]

Dakind everybody’s water profile is different so what he needs to add will be different than someone in a different area.

[@Dakind94]

@@pball98 Yeah you're right! You might have to adjust the amount of calcium chloride you add in to make you sure you don't add too much calcium, other than that I don't think anyone's tap water is much different than his. What do you think?

[@seriomarkj]

Just saw the apartment brewer do something similar with the dry hopping magnet set up... so genius, And I love it and will try it myself

[@kirk1902]

Thanks for the magnet idea Martin! Just did a NEIPA on the weekend and held up both dry hop additions with magnets on each side of the top of the fermenter

[@DimeNRhoads8204]

Loved your method for brewing and fermenting a NEIPA! I never leave my dry hops in for longer than three days (vegetal characteristics can be present), but it looks and sounds like yours came out the way it should! I look forward to each and every video you put out!

[@TheHomebrewChallenge]

Thank you!

[@ricardogamboa4334]

Just kegged this recipe. Taste great. Thanks for the magnet technique. Just got a fermizzila all a rounder and was wondering how to dry hop. Went down to Home Depot got a couple cheap magnets and wrapped them in plastic wrap. I am a huge IPA fan and this was my first NEIPA. Thanks again

[@TheHomebrewChallenge]

Fantastic.

[@distractiontherapy]

Hi Martin, this is such an amazing beer/brew, stunning colour, aroma and taste. I did none of the pressurised brewing that you've done and now wonder now much better my NEIPA could have been. Next Saturday challenge...Saison or Tripel, you decide 😉

[@TheHomebrewChallenge]

Tripel would get my vote. But I have to wait for that one - it’s further down the list.

[@peperb0y]

WOW. Very impressed with the O2 free dry hop addition. Great job and I will copy. Subbed

[@rpelli]

Pretty nice strategy with the first hops addition. Thanks amigo !

[@hoppyindianbrewery9138]

I dry hope through the collection jar. I start fermentation with jar close and on 3rd in fermentation i add hops in the jar purge with co2 and open the valve. And same with the second dry hop. Remove the jar and spent hops. Clean santize add hops and purge and open the valve again

[@timallmand1509]

What a great vid, I love the magnet dry hop addition idea, gold👍. But why don't many people discuss the reason for reducing the temp after flame out for the whirlpool edition?? This is critical, it is ultimately chill haze and creates polyphenols. I want to know more about it

[@TyinAlaska]

Yes, you can make great NEIPAs in a bucket. I've got what smells mind blowing going in one right now. However, having the insurance of knowing that the brewer has done everything within the brewery's constraints to ensure that the final product is as good as possible is simply better. It will will ensure a higher consistency of quality so long as the margin for human error within the extra steps is reduced through skill. Your recipe looks amazing Martin, and your beer sounds delicious.

[@EngineeringDisaster]

Beautiful looking beer Martin. Totally digging the technique on this. I need to get a fermzilla. Sooner than later. My mouth was watering seeing that one. NEIPA in my near future for a brew. Good stuff. Cheers!

[@JstnMoyer]

Never underestimate how quickly wort cools from boiling temp to 180F! I missed the mark recently trying to whirlpool when I went from 212 to 120 in just a couple minutes :D

[@TheHomebrewChallenge]

Yeah that first part of chilling sure happens fast with a plate chiller.

[@0019808]

The magnet idea was pure genius.

[@ricardogamboa4334]

Great video. Love the magnet and the pressure Fermentation. I just started using pressure Fermentation myself. This is my second batch

[@zepvideogamer8405]

Hi! I love your videos. I'm a homebrewer too, from Uruguay. Nice to meet you!! I have 2 questions, what about the vegetal flavours for leaving the hops after day 3 still submerged? As far as I know after day 3 or 4 most of the hop oils would be already dissolved in the beer and from there they are just giving vegetal material to the beer. Maybe keeping the magnet attached to the bag would allow to take it up and outside the beer? And the second, what about purge the bottom of the yeast, before the 2nd dry hopping? Cause I think that doing it without purging, will get the hops oils encapsulated by the fermentation residues and not getting the most of them. Your channel is great and really fun for homebrewers!! The magnet idea is fantastic, gonna use it in my next dry hopping. Cheers from Uruguay!!

[@hervesauger2573]

A really very interesting video. Your explanations are clear and detailed. you are calm and it is very pleasant to listen to you. Greetings from France

[@EvaldoBratti]

That's some nice trick with magnets to not open the fermenter, I have never seen anyone giving this tip here in Brazil lol

[@stollkopf1]

It was actually a tip from one youtube user who commented on one of martins videos. Martin then replied he is going to try this out. im actually very happy to see that because it is soooooo smart! :D

[@rmharing]

Absolute brilliant idea!

[@tonyheron3729]

Stephen Guerra yeah you totally could, think he just wanted to show off two ways to do it with his given fermenter.

[@TheHomebrewChallenge]

Exactly. But yes why not. My limiting factor was I only had one magnet 😀

[@stollkopf1]

@@TheHomebrewChallenge absolutely brilliant! keep it up, i love your videos! cheers from germany

[@EastCoastLQReviews]

Awesome video man! Cheers!

[@briant6669]

Love the magnet idea!

[@Austographer]

Great vid! I thought you'd have gone Kveik with the quick turnaround (and hazy IPA) but looks like ringwood did the job. Looks tasty!

[@ShortCircuitedBrewers]

Nice beer!! Bringing out all the techniques on this one!! I was wondering about pulling the hops in the bag under with the magnet and keeping them submerged.. I might have to try it!! Cheers Martin!! 👍🍻

[@justincutajar7424]

I did the same thing. Used earth magnets to submerge hops and then pull it back out when the first dry hop was done rather than letting the hops sit and give off vegetal flavours

[@ShortCircuitedBrewers]

@@justincutajar7424 👍🍻

[@whiteapollo11]

Awesome setup dude! Mad respect.

[@woodshedbrewingco.481]

Cool ideas to lower the O2 contact! Good stuff! Sláinte!

[@ForgetU]

Let's see you Cold Brew Coffee recipe. Only have CO2 (I know, I know). Lauren was right "why don't 'we' do more of them"... I'm thinking of pressure fermenting series vs standard brew.

[@paulwilliams8536]

MJ Hoss the cold brew coffee recipe he did about 8 months back go back through his videos 👍

[@cheekysaver]

My first all grain is a neipa... used voss yeast... done in 30 hours. I just have to give it time to settle and bottle.

[@damienderby8695]

bit too eager with the dry hop and forgot to remove the spunding valve, we didn't see much of the mess though. I have done something similar and wish I could have edited out what that looked like! great video, thanks.

[@markgriffiths7329]

Great ingenuity! I’m surprised you used Ringwood for a 7 day beer given that it is known to produce high levels of diacetyl.

[@hazydaze.brewery]

And Ringwood normally takes 3days to kick off

[@thegingerpowerranger]

Lovely haze!

[@Homebrew58]

Two questions Martin. First, why is NEIPA not on your list? It is BJCP style 21B. Second, why didn't you just rig up another bag and magnet for you second dry hop?

[@TheHomebrewChallenge]

I think I may be using an older BJCP list of styles. It’s not listed in the book I’m using. And yeah could have possibly used a second magnet but honestly was not sure even the first would work out.

[@pskahan]

@@TheHomebrewChallenge The "2015 BJCP Style Guidelines" is the most recent version, according to BJCP.org. Style 21B is Specialty IPAs, but NEIPA is not listed as one of the examples. However, since 2015 the BJCP has recognized four Provisional Styles, including NEIPA, which was added to Style 21B.

[@dimash244]

Brewed one up on friday, tried adding 6 oz of hops through collection jar. i put them in bags and whn i opened valve jar filled up with yeast and trub 😂 Had to learn quite a few new things on this beed for sure, too much water, too low sg, dry hopping under pressure

[@BitterRealityBrewing]

Never seen anyone do a transfer to a keg by creating a simply pressure loop. I do the psi transfer from one to another but never trade the air from the same container for the liquid, impressive. Also like the magnet trick and will share that but for other fermenter systems.

[@stoggys]

Will try to brew this on saturday!

[@journeyfortwo5211]

You're an ideas man Martin

[@TheHomebrewChallenge]

lol thanks.

[@JusBrewing]

I may have to try this! Cheers

[@thndrpnts]

Do you have a rye beer in the mix? I feel like flaked rye with some carapils makes for a really nice smooth mouthfeel.

[@garydyke1]

where are the oats ?

[@FoScoJo]

Or just put two charges of dry hops using two magnets. Seems way easier.

[@heresthething5379]

This is the very definition of "fucking hard" - I love everything you've done here and how much extra you went on everything!

[@Over_Toasted]

IPA, the beer invented last long voyages is now being made to be drunken as soon as possible😂

[@TheHomebrewChallenge]

👍

[@davideffner8289]

Is that some sort of electronic Bluetooth hydrometer that you are getting readings on your phone? What is it?

[@AlexGarcia-is9ui]

Great video as always. Quick question, why did you chose 2 row malt instead of pilsen. Keep up the good work

[@TheHomebrewChallenge]

Cos I had more of that in the basement 😃 But yeah could go either way there.

[@AlexGarcia-is9ui]

@@TheHomebrewChallenge Best response ever!

[@jessevanvoorhis384]

How on earth did you get that to finish fermentation in 48 hours with that yeast?

[@TheHomebrewChallenge]

Pressurized fermentation perhaps?

[@hazydaze.brewery]

Yea def a lazy yeast! Normally takes 3days to even start doin anything

[@iamonky]

well done! good practices

[@fleshboundtobone]

When transferring from the FV to the keg like this, are you just dependent on the floating dip tube being short enough to not dip into the trub? So that you transfer beer only

[@TheHomebrewChallenge]

Yes. Or cut it off when the level gets low.

[@acidacidacidacidacid]

any tips for using large quantities of hops and not having it come out harsh?

[@TheHomebrewChallenge]

Add them late.

[@MrNilzon]

I absolutely LOVE your Dry-Hop solution with the magnets. Im gonna try that myself in an ordinary plastic fermenter. However, I have one question regarding this, or specifically regarding the hops sustainability. I have a recipe where I am supposed to add the dry hop at day 10-12. Will the hops stay fresh that long, hanging inside the fermenter in its hop bag or will it go bad?

[@TheHomebrewChallenge]

Should be fine. Give it a go!

[@tonybazil123]

Why not use two magnets ?

[@TheHomebrewChallenge]

Yes could have.

[@tonybazil123]

@@TheHomebrewChallenge It is nice to see two methods thought ! Nice work

[@EnjoyPlantPower]

7 days 🤯👌

[@paolorr]

Martin, I also have a Fermzilla like yours, but one thing that I don't like when adding hops from the bottom is wasting 1L of beer. I noticed that you fermented with the butterfly valve closed (10:10 and 10:34), so you didn't waste beer. I'm thinking of doing that, but the manual states in the warning section to "Keep the butterfly valve always open during fermentation". Do you use to ferment with the valve closed? Have you ever had any problems doing this?

[@opdthru23348]

Please post the recipe!

[@gmanGman12007]

What safest way to Cold hop would you recommend while using a regular fermentor bucket thing? Does the bucket need to be CO2 pressurised when opening or it will be naturaly CO2 pressurised from fermentation?

[@BaldsmanBrewing]

I also use clawhammer’s included hop spider, and notice that using more than a couple ounces of hop pellets tends to clog it. So you poured your whirlpool directly in the kettle with no issues?

[@Aaron_Higgins]

9:14 Homebrew Baggins is back again! 😅

[@pavelos3848]

It´s similar to Clawhammer´s Juicy NIEPA?

[@TheHomebrewChallenge]

Similar style but we have fairly different recipes. Theirs looks great.

[@meflipanmisipas6841]

Hi. First thanks for the video! Which temperature and which pressure did you use during fermentation?

[@stollkopf1]

Hello there! Thank you for your video! I have a question referring the water chemistry... When do you add chloride, gypsum and epsum salt? Is it before the mash or during the mash before the boil? I am planning to brew a NEIPA next week and i dont find an answer...

[@shacmh]

Really interesting video and very timely as about to embark on my first NEIPA - with the Fermzilla do you open up the valve from day one of ferment and remove trub before dry hopping or just leave valve closed until you dry hop?

[@TheHomebrewChallenge]

I left closed til the dry hop.

[@AllenDrewesBuilds]

My current favorite brew, I have tried 2 times and failed. My guess is oxygen killing it. So then it turns into a fruit beer. I add either apricot or orange to give it flavor. I'll follow better CO2 transfer guidelines. Try that is.

[@xray890]

Have you tried packaging with K Metabisulfite? I've heard that helps with the oxygenation, but didn't try it yet

[@TheHomebrewChallenge]

I’ve yet to try this either

[@AllenDrewesBuilds]

@@xray890 I'll look into that, thanks.

[@brianmacdonald8769]

You don't specify on the 52% barley weather it's Pale Ale or Pilsen or another and no fruits!

[@darrenmaybee9639]

yo martin.. do you think ill be facing a drastic effect if i replaced your 2lbs of barley for 2 row?

[@TheHomebrewChallenge]

You’ll still make beer 😀 The barley is there to add some protein and haziness to the beer.

[@darrenmaybee9639]

sorry martin my mistake. i meant wheat lol

[@williamcarvalho1646]

Where can I find this electronic densimeter/hydrometer device?

[@kitsadakk5422]

+++

[@andrewzamorski4950]

Just google tilt hydrometer

[@whocares8735]

Gypsum?

[@BobbyJacques]

That is some MacGyver trickery

[@bigglesbrewery]

How big are you specialty grain storage jars?

[@TheHomebrewChallenge]

Fits 3-4 lbs of grain.

[@piwko4]

13:50, NOOOO. The keg captured your O2 from the fermenter, its not pure CO2....

[@eriklegenhausen4558]

Thats what the spunding valve is for. CO2 is heaver and pushes the O2 that was originally in fermenter out of keg.

[@lukecorley7288]

I'm really liking the loop transfer approach you've been using lately. How long does that process normally take? The one time I tried this method, it went very slowly to the point I assumed I was doing something wrong.

[@TheHomebrewChallenge]

Yeah it’s not fast. I usually walk away and return 15 mins later.

[@johnreynolds3904]

Just curious, when fermenting under pressure the beer slightly gains carbonation, right? So when transferring to the keg, do you add more c02 and let it carb further? I have a fermzilla arriving soon but still slightly confused on this. Thanks, Great Video!!

[@buddlergrimes4518]

Wow, that was quite a lot of hops going into this beer. I'm sure, it was worth it. :D

[@Homebrew58]

I just copied a Barclay Perkins Burton Ale recipe from an 1869 brew log that when converted to homebrew batch size came out with 13.5 ounces of kettle hops and another 1.5 ounces dry hops. Now that's a lot of hops.

[@TheHomebrewChallenge]

😆

[@Daemiex]

i was thinking the opposite, for a neipa there is very little hops going into this beer

[@Teh509]

1066 I see what you did there...

[@TheHomebrewChallenge]

😀

[@markhale2395]

Drinking coffee on brew day ………. Shame on you

[@TheHomebrewChallenge]

Lol… beer only?

[@markhale2395]

@@TheHomebrewChallenge that’s the way I roll

[@Unsub-Me-Now]

09:13 Look at them white toes! you need to get some sun on them bahahahaha.

[@TheHomebrewChallenge]

😆

[@christianbureau6732]

Best use of the equipment ever, good work!

[@MrDaeltaja]

Nice one Ole Gunnar Solskjaer! Great video :)

[@nnanna5006]

an amazing mini brewery you got here. You just got yourself a new fan, subscriber and a student!

[@piazzonim]

Lauren looked so happy. You win!

[@gnaishes87]

Genius way to dry hopped without losing carbonization. Brewing-out-of-the-box..

[@justinmccabe9652]

Great to have a surprise weekend video. What was the FG after only 6 days fermenting ? Tilts are great for that real time view, will have to put it on the Xmas list.

[@maxe6538]

Please keep doing the water chemistry in your beers going forward. Love it!

[@gregmorris2022]

Hey Martin. Brewed this 2 weeks ago, followed the video exactly, right down to the dry hop additions. Turned out great, really happy with it. One question, Why the aromatic malt?

[@TheHomebrewChallenge]

Really pleased it worked out. The aromatic malt is to add a touch of smooth sweetness.

[@kresimirmarkov5626]

🔝🔝👍🍻🍻

[@meflipanmisipas6841]

How to find "aromatic malt" in Europe (Germany)? I do not find any Malt with thay name...... is there any other name for it?

[@mrow7598]

As a guy who can get some really well known NE IPAs fresh, I'm glad you didn't go overboard with the bittering and you used hops that didn't had pine and resin flavors. Way too many west cost breweries do that to NE IPAs. I'll note you used flaked barley normally NEIPAs use flaked oats. I hear conflicting things between the two, but flaked barley gives the beer a good head retention with a grainy taste while flaked oats gives the beer a creamy mouthfeel or taste to it.

[@tylerwaite7201]

Having closed-transferred a NEIPA from a plastic bucket, the fermzilla setup you used seems like such a great way to do it. Cheers!

[@liamcorr9763]

1 using a keg as your blow off awesome, 2 siphoning under pressure super cool, low dissolved oxigen winning,

[@matttaylor16]

Your dry hop magnet technique is nothing short of brilliant.

[@TheHomebrewChallenge]

Thanks!

[@padrehousecat]

I love NEIPA. My local brewpub makes one that has a lot of pineapple 🍍 notes in it. It is one of my favorite beers ever (along with foreign extra stout)

[@davidbeiler6364]

also, why not just use the two magnet idea and put two of the bags inside?

[@TheHomebrewChallenge]

Yep could do that (I didn’t have two magnets)

[@kst9757]

so simly method are on it, for that are you doing so difucults wioorizes

[@josealfredochangmackay9244]

Did you just carbonate inside de Fermzilla?

[@pepepepo8689]

Recirculating the wort after boiling will not oxidize it?

[@tnmacris]

Good content, too many damn commercials.

[@maclafm1252]

Why didn't you switch the addition methods around? Any O2 introduced while fermentation is still active will be purged out or absorbed by the yeast. Then for your second addition, you could have dropped the magnet.Just a thought

[@TheHomebrewChallenge]

Yeah not a bad idea. I was quite worried that magnet was going to drop accidentally hence my hurry to do that first.

[@badddboyyy]

From Brasil! Excelente vídeo

[@Aleph_Null_Audio]

I've got a Hazy in the carboy right now! I'll be waiting the usual 6 weeks, though (I bottle condition).

[@thomaslynch2626]

Please don't wait 6 weeks to bottle a hazy, theres no point. These beers do not hold up to time when exposed to any oxygen cold side

[@Aleph_Null_Audio]

@@thomaslynch2626 - It's definitely not going to sit in the carboy that long: One week for primary fermentation, one week diacytal rest, four more weeks in the bottle to carbonate. Hopefully, it'll be carbonated in two, but most brews take longer for me. Also, there shouldn't be any oxygen exposure as long as I don't open the carboy.

[@thomaslynch2626]

@@Aleph_Null_Audio Sorry, I misread! I thought you were going to wait 6 weeks before bottling. Cheers!

[@Aleph_Null_Audio]

@@thomaslynch2626 - Haha! Nope! I'm not that patient!

[@umnomadenaestrada]

Whats your feedback about Tilt? Have you tried iSpindel? Im doubting which one to buy. Cheers mate

[@TheHomebrewChallenge]

I’ve not tried the iSpindel. The Tilt is good but have not been using in recently.

[@mrthesquid]

How does your hop spider work? I've been wanting to get one just to help keep things a little cleaner and not using a bunch of bags. Does it get clogged with pellets and prevent the wort from boiling through and getting proper isomerization?

[@TheHomebrewChallenge]

I’ve had those issues in the past but no problems with this one.

[@kingsizeswe6261]

You need a weight in the dryhop bag. The dryhop bag need to go to the bottom. More flavor =) /Robin Hood Project Brewery

[@TheHomebrewChallenge]

Yes a bit of extra weight would have helped.

[@austenbach3356]

Best tip I can contribute... add ascorbic acid (vit C) as an antioxidant! It can substitute for all the extra efforts

[@g3860r]

Hi there. Hooe your still about. I'm new to all this brewing but what does adding AA do to this beer? Also would you add it to all types of beer? Cheers

[@TheSkipinatorVids]

I hate the phrase "juicy beer". Hate. It.