Beer Recipe of the Month: European NEIPA

A New England IPA with a European Twist

This NEIPA, brewed with Perle, Huell Melon, and Mandarina Bavaria hops, offers a soft, juicy profile with low bitterness – true to the New England IPA style. The aroma is rich and inviting, dominated by notes of ripe melon, zesty citrus, and delicately spiced fruit, creating a layered and refreshing bouquet. Perle hops introduce a gentle herbal character and provide balance and depth to the overall profile. The malt base is smooth and slightly sweet, giving the beer a full-bodied mouthfeel without being heavy. This is a modern interpretation of the NEIPA, brewed exclusively with European hops, offering a unique and refined twist on a popular classic – perfect for those seeking bold hop flavour with a refined European twist.

European NEIPA
Volume: 25 litres
Bitterness: 35 IBU
Colour: 10 EBC
Alcohol: 6.5%
OG: 1065
FG: 1015

Ingredients
Malt: 5 kg Pilsner, 1 kg Wheat Blanc, 500 g Cara Clair malt, and 500 g Flaked Oats

Hops:
30 g Perle (aroma hop) – 5 minutes
50 g Huell Melon and 50 g Bavarian Mandarina (hop stand) – 20 minutes at 80°C

Yeast: 2 x Pomona Modern Hybrid IPA Yeast 11g

Brewing Process
Mashing: 66°C for 60 minutes, followed by mash-out at 78°C for 10 minutes.
Boiling: 60 minutes with hop additions as noted above.

Fermentation: 18–20°C for approximately 14 days.

Dry Hopping and fermentation:
Day 3: 50 g Huell Melon
Day 7: 50 g Bavarian Mandarina

Day 14: After 14 days, bottle the beer. Take a FG reading with your hydrometer. For bottle carbonation, add boiled sugar water (6 g sugar per litre of beer) to a sanitised bottling bucket before transferring the beer (alternatively, use carbonation drops). Then bottle the beer and leave it at room temperature.

Day 28: The beer is carbonated and ready to drink. Store it afterwards at cellar temperature (13°C–17°C).