NEIPA, or New England IPA, is an ale characterized by a rich hop aroma without excessive bitterness and a hazy appearance. By blending Pale Ale malt with Pilsen malt and oat flakes, a creamier flavor is achieved. High alpha-acidic hops with tropical fruit aromas are added via dry hopping, resulting in a strong aromatic profile.
Four hops with high alpha acid content and tropical fruit aromas were selected for this brew. For this batch, instead of using the typical New England Ale yeast commonly associated with NEIPA brewing, I opted for a standard American Pale Ale yeast. For steeping grains, I used Briess Pilsen malt and oat flakes. The Pale Ale base did not require additional steeping grains.
This batch also utilized a custom-made 4L plastic fermenter, newly ordered, and I added a thermometer to monitor temperatures conveniently during boiling and chilling.
The fermenter has a detachable spigot at the bottom for liquid transfer and a lid with a diaphragm-based airlock to block outside air. Unlike most fermenters that have some extra headspace, this container offers minimal extra capacity. If the prepared wort precisely matches the 4L capacity, it could overflow during fermentation.
Because I was unsure of the diaphragm airlock’s reliability, I installed an additional 3-piece airlock above it.
I used dry malt extract as the fermentable sugar source, with oat flakes and Briess Pilsen malt as steeping grains. Simcoe, Mosaic, and Citra hop pellets were used during the boiling and steeping processes, while Amarillo hops were later used for double dry hopping alongside Citra hops.