Brewing Scott Janish's NEIPA BYO Recipe

We brewed Scott Janish's New England IPA!

No one has pulled together more current research and coupled it with beer recipe trials like Scott Janish has for NEIPA.

This week, John brewed up a version of NEIPA published in the March/April 2019 edition of BYO magazine and we discuss some of the unique attributes and techniques used to create this beer.
This beer was loaded with hop flavor and aroma. There was tremendously round mouthfeel and a great solid haze. Everything you'd come to expect in this style of beer.

Tell us about your latest NEIPA experiences and brews in the comments.
BREW ON!

Recipe (as brewed with edits):
10lb/4.5kg Great Western Full Pint Malt
2.5lb/1.13kg Oat Malt
2.5lb.1.13kg Chit Malt
1.7lb.0.77kg White Wheat Malt

1oz/28g Columbus Mash Hop
0.5oz/14g Columbus 60min
3oz/84g Amarillo 200F, 10min Hopstand
2oz/56g Bravo hops 185F, 10min Hopstand
2oz/56g Citra Dry hop (added day 4 ferment)
2oz/56g Galaxy Dry hop (post 10 days, cold crash to 58F, transfer then add dry hop)
1oz/28g Citra Dry hop (added with Galaxy)

Yeast London Ale III. WY1318

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