Brew Dudes NEIPA vs. Janish NEIPA Comparison

A follow on video from last week, comparing John's New England IPA beer to the Scott Janish published New England IPA recipe.

We tend to make out NEIPAs to have noticeable haze but not to complete opaque levels. Our NEIPAs are still hop flavor and aroma forward but lack a lot of that raw hop pellet, perhaps polyphenol, bite to them. Our body is thinner making the beer a little smoother and easier on the gut. We do this by using a little sugar in our recipes to dry the beers out more.

Now there's lots of ways to brew great beer and if you love the beer you made, then you made it the right way. That's our take on it and sometimes that gets lost in efforts to replicate something or to learn something.

So in this video we discuss the pros and cons of each recipe but in the end it's all still beer that we love to drink.

CHEERS!

Recipe:
Ingredients
10 lbs. (4.5 kg) Briess Pilsen Malt
1.5 lbs. (.68 kg) Flaked Wheat
1 lbs. (.45 kg) Flaked Oats

.25 ounces (7 g) Citra Hops - 60 minutes to go in the boil

1 lbs. (.45 kg) Cane Sugar - 15 minutes to go in the boil

Hop Stand 192° F / 89° C
2 oz. (56 g) Ella Hops
1 oz. (28 g) Vic Secret
1 oz. (28 g) Rakau Hops

Day 3 of Fermentation
1 oz. (28 g) Ella Hops
1 oz. (28 g) Vic Secret
2 oz. (56 g) Rakau Hops

Day 7 of Fermentation
1 oz. (28 g) Ella Hops
2 oz. (56 g) Vic Secret
1 oz. (28 g) Rakau Hops

O.G. = 1.064
F.G. = 1.014

Wyeast 1318 (London Ale III)

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