Santa Helena Chardonnay

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This easy drinking New England IPA is made with the great citrus flavor of Citra hops with a hint of caramel.

Heat approximately 4.5 gallons of brewing water to about 165°F (74°C). This will yield a mash temperature of roughly 152°F (67°C) once grain is added. Adjust volume/temperature if you expect absorption or losses.

Heat Mash Water

Add the crushed Pale 2-Row, Flaked Oats, Caramel/Crystal 40L, and Wheat Malt to the heated water. Stir thoroughly to avoid dough balls and stabilize temperature at 150–154°F (65–68°C). Hold for 60 minutes. This single infusion mash develops fermentable sugars and body—oats give soft mouthfeel and haze for NEIPA style.

Mash In

Raise mash temperature to 168°F (76°C) for 10 minutes by adding near-boiling water or direct heat to stop enzymatic activity and improve lautering.

Mash Out

Drain the wort from the mash tun into your boil kettle. Sparge with enough 170–175°F (77–79°C) water to collect about 6.5–7.0 gallons of wort in the kettle (account for boil-off and trub losses). Typical target pre-boil volume for a 5 gallon batch is ~6.5 gallons.

Bring the pre-boil wort to a vigorous boil. Watch carefully to prevent boil-overs.

Bring to a Rolling Boil

With 60 minutes remaining in the boil, add 0.5 oz Citra hops to the kettle for a moderate bitterness baseline. Begin timing the 60-minute boil.

Bittering Addition

If using Irish Moss or Whirlfloc, add 1 tsp Irish Moss (or per product instructions) with 15 minutes left in the boil to help drop protein and improve clarity.

Kettle Clarifier

With 10 minutes left in the boil, add 1.0 oz Citra hops. At flameout (0 minutes), add another 1.5 oz Citra hops directly to the kettle and stir to create a hop stand/steep for 10–20 minutes while cooling begins (hop stand helps extract big citrus aroma without excessive bitterness).

Flavour/Aroma Hops

After the hop stand, chill the wort quickly to around 68°F (20°C) using an immersion chiller, counterflow chiller, or ice bath. Rapid cooling reduces DMS and helps clarity.

Chill Wort

Transfer cooled wort to a sanitized fermenter, leaving behind trub. Top up with the reserved water to reach 5.25 gallons if necessary. Aerate vigorously by shaking, splashing, or using an oxygen system until dissolved oxygen is sufficient for the yeast.

Transfer and Aerate

Pitch one package of ale yeast (e.g., London Ale III or a Vermont strain). Maintain fermentation temperature between 66–70°F (19–21°C) for a clean, fruity ester profile. Fermentation should begin within 12–48 hours.

Pitch Yeast

Allow primary fermentation to proceed for 4–5 days or until vigorous activity slows and gravity has dropped significantly but not fully finished. For NEIPA character, perform the dry hop during active or just-finished primary fermentation to maximize biotransformation (wet hop aroma).

Primary Fermentation

Add 3.0 oz Citra hops to the fermenter as a dry hop addition. If possible, add on day 3–5 of fermentation (or after 4–5 days) and leave on contact for 48–72 hours to capture intense citrus aroma without excessive grassy notes.

Dry Hop

After dry hopping, cold crash the fermenter to ~35–40°F (2–4°C) for 24–48 hours to help drop yeast and hop particles. If using gelatin or Whirlfloc, add per product instructions during cold crash to further clarify (note: NEIPA is often intentionally hazy).

Cold Crash and Optional Clarification

Measure final gravity. If bottling, dissolve 3.5 oz priming sugar in 8 oz boiling water, cool, and add to bottling bucket. Rack beer gently onto priming solution and bottle. If kegging, carbonate to ~2.5–2.8 vols CO2 (force carbonate) and serve chilled.

Prepare for Bottling or Kegging

Allow bottles to condition at room temperature for 10–14 days, then chill and enjoy. If kegged, allow 24–48 hours for CO2 absorption at serving pressure. Best consumed fresh within 4–6 weeks to preserve hop aroma.

Conditioning

Pale 2-Row Malt

Flaked Oats

Caramel/Crystal Malt (40L)

Wheat Malt

Citra Hops - Bittering (pellets)

Citra Hops - Flavor/Aroma (pellets)

Citra Hops - Dry Hop (pellets)

Ale Yeast (English/NE-IPA friendly, e.g., London Ale III or Vermont Ale)

Irish Moss (or other kettle clarifier) - optional

Water - Brew Liquor

Priming Sugar (for bottling) or Corn Sugar (if bottling)

Water - Top-up (if needed)

Whirlfloc tablet or gelatin (for brighter beer) - optional

Creek Water IPA

BLUE EYES Liquid Lust PB Porter

Pinot Grigio

Sauvignon Blanc

Moscato

Cayuga White

Green Machine

Make Creek Water IPA Recipe in just 16h . This easy drinking New England IPA is made with the great citrus flavor of Citra hops with a hint of caramel.

Creek Water Ipa Recipe

Descriptors

Tasting Notes

Food Pairings

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