Recipe Kit NEIPA New England IPA

The NEIPA New England IPA kit is built around the defining characteristics of the style: low bitterness, heavy hop additions, and a soft hazy body. A 3.7kg blend of Pilsner, Lager, and Wheat malt extracts provides the light, smooth base that lets the tropical hop aroma dominate the glass. British Ale Yeast ferments cleanly and leaves the hop character in front. At 25 IBU, the bitterness is restrained — present but not assertive. The hop additions (125g across boil and dry-hop) do the work.

The wheat malt is the structural ingredient that makes a NEIPA a NEIPA. It contributes the protein content responsible for the characteristic haze, adds a smooth fullness to the body, and softens the bitterness of the hop additions so the flavour reads as juicy rather than sharp. At 4.8 to 5.2% ABV, this is a sessionable NEIPA — approachable ABV without losing the hop intensity.

Key advantages

• Pilsner, Lager, and Wheat malt blend: the correct grain base for NEIPA body, haze, and soft mouthfeel
• 125g of hop additions across boil and dry-hop — heavy by extract kit standards
• IBU 25: soft, integrated bitterness typical of the New England style
• British Ale Yeast: clean fermentation that keeps the tropical hop aroma clearly defined

When it makes sense

• Works well if you love NEIPAs commercially and want to brew the style at home with a proper hop load
• Good choice for intermediate brewers comfortable with dry-hop timing
• Suits anyone who finds West Coast IPAs too bitter and wants the juicy, fruit-forward version

Brewing specs

• Style: New England IPA (NEIPA)
• Volume: 21 litres (approx 53 stubbies)
• ABV: 4.8 to 5.2%
• IBU: 25
• Colour (EBC): 5
• Hops: Tropical and citrus varieties (125g total, boil and dry-hop — full details in kit instructions)
• Grain bill: Pilsner, Lager, and Wheat malt extracts (3.7kg)
• Yeast: British Ale Yeast
• Fermentation temp: 18 to 23 degrees C
• Original gravity: 1.044 to 1.048
• Final gravity: 1.010 to 1.012
• Difficulty: Intermediate
• Ready to drink: 3 to 4 weeks from brew day

What's in the kit

• Pilsner, Lager, and Wheat malt extract blend (3.7kg) — light, smooth base with wheat protein for natural haze
• Hop additions for boil and dry-hop — tropical and citrus character (125g total, varieties listed in kit instructions)
• British Ale Yeast — clean fermentation suited to hop-forward beers
• Dextrose — boosts ABV and primes carbonation in the bottle

Tasting notes

• Aroma: Tropical mango, passionfruit, orange, and peach — bold and prominent from the first pour
• Appearance: Hazy light golden amber with a dense, creamy white head
• Flavour: Juicy tropical fruit forward with soft, integrated bitterness. Clean malt base stays in the background
• Mouthfeel: Soft and rounded with a medium body and a smooth, creamy texture
• Finish: Long and fruit-forward. Lingers without bitterness

Hamish's tip

Dry-hop timing matters more in a NEIPA than almost any other style. Add the dry hops on day 4 to 5 when primary fermentation has clearly slowed — active fermentation vents CO2 that blows off dry-hop aroma before it has time to dissolve into the beer. Leave the dry hops for 3 to 4 days, then bottle promptly. NEIPAs do not improve with extended bottle conditioning — drink within 6 to 8 weeks of brew day when the hop aroma is at its most vivid. Do not fine or cold crash this beer before bottling. The haze carries flavour compounds that contribute to the soft mouthfeel the style is known for.

Reviewed by the AHB Brewing Team — June 2026.