20L NEIPA recipe: hazy, juicy, loaded with Citra

NEIPA lives on fresh hop aroma and a soft body. Oxygen and heat ruin it fastest: an open transfer turns it grey-brown and strips the fruit within days.

Water and mash

• Aim for roughly 2:1 chloride to sulfate for a rounder body.
• Single infusion at 67°C for 60 minutes, pH 5.3–5.4.
• 60-minute boil with no bittering addition.

Fermentation and dry hop

Ferment at 19°C. Add the first dry hop on day 2 while yeast is active and can scavenge oxygen. Add the second on day 5, then close up and build 0.5 bar.

Tip: a pressure-rated conical and a closed transfer into a CO2-purged corny keg is the cheapest way to keep NEIPA fresh for 4–6 weeks.