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

A New England style IPA with hits of citrus and malt. Brewed by Old Nation Brewing in Michigan with an ABV of 6.8%.

Prepare water to have a soft/moderate profile desirable for NEIPA: target 150-200 ppm chloride and 50-100 ppm sulfate. Add 1.5 tbsp calcium chloride and 1 tbsp gypsum to strike and sparge water dissolved and mixed thoroughly. Heat strike water to roughly 168°F for a mash target of 152°F.

Measure out strike and sparge volumes. Heat sparge water to about 170–175°F and hold until needed.

Add grains (pale malt, white wheat, flaked oats, Carapils, crystal) to strike water and stir to avoid dough balls. Target mash temperature 152°F for a full-bodied, slightly dextrinous NEIPA mouthfeel. Hold for 60 minutes.

Mash-In

Perform an iodine test near 50–55 minutes; if conversion is complete, raise mash to 168°F for 10 minutes (mash out).

Recirculate and vorlauf until wort runs clear enough, then vorlauf into kettle. Sparge with ~2 gallons of 170–175°F water to collect pre-boil volume (~6.5 gal).

Bring wort to a vigorous boil. This recipe uses minimal bittering hop addition to keep bitterness moderate and emphasis on late hop flavor and aroma.

Add 0.5 oz Amarillo at 10 minutes left in the boil for slight bitterness and aroma. Also add Irish moss/Whirlfloc and yeast nutrient now if using.

10 minute addition

Boil for a total of 60 minutes. Turn off heat at the end of the boil and proceed to whirlpool/hopstand.

Cool wort to 170–180°F quickly (use chiller) and transfer to whirlpool. Add 1.5 oz Citra and 1.5 oz Mosaic directly to the whirlpool. Let sit (hopstand) for 20–30 minutes with gentle stirring to maximize hop extraction without isomerizing a lot of alpha acids.

After hopstand, chill wort quickly to yeast pitching temperature (66–68°F for this strain). Transfer to fermenter (leave most hop debris behind if possible). Total post-boil volume to fermenter should be around 5.25–5.5 gal to finish at 5 gal after trub loss.

Aerate the cooled wort vigorously (pure oxygen for 60–90 seconds or shaken aeration). Pitch one healthy package of New England IPA yeast (or a starter if using a liquid strain) aiming for fermentation temperature 66–68°F.

Primary fermentation: allow active fermentation for 3–4 days at 66–68°F. NEIPA benefits from a relatively warm, fast fermentation to produce fruity esters.

On day 3–4 (when vigorous fermentation has subsided but still active), perform first dry hop addition: add 2 oz Mosaic and 2 oz Citra directly to the fermenter. Return to fermentation temperature and let sit 48 hours.

After ~48 hours, add the second dry hop addition: 1 oz Amarillo and 1 oz Azacca. Let sit an additional 48–72 hours. Total dry hop contact 4–5 days to capture fresh tropical and citrus aroma typical of New England IPAs.

After dry hopping (total 4–5 days), cold crash to 34–40°F for 24–48 hours to help drop hop particulates and yeast.

Rack to bottling bucket, gently avoiding drawing up trub. If bottling, add 4 oz corn sugar boiled in 8 oz water (cooled) for priming, then bottle. If kegging, force carbonate to 2.3–2.6 volumes CO2. Expect finished gravity around 1.012–1.014 and ABV near 6.8%.

Condition bottles at room temperature for 10–14 days, then cold condition for 24–48 hours before serving. For kegged beer, allow a couple days for flavors to settle; serve at 40–45°F.

Batch size (finished)

Pre-boil volume

Strike water

Sparge water

Water profile additions (calcium chloride)

Water profile additions (gypsum)

Pale malt (2-row)

White wheat malt

Flaked oats

Carapils (dextrin malt)

Light crystal malt (10L)

Corn sugar (priming, optional)

Amarillo (10% aa) - bittering/late use

Citra (12% aa) - late/whirlpool

Mosaic (12% aa) - late/whirlpool

Azacca (12% aa) - dry hop

Mosaic (12% aa) - dry hop

Citra (12% aa) - dry hop

Amarillo (10% aa) - dry hop

Liquid yeast (tertiary: New England IPA strain) - e.g., Wyeast 1318 or White Labs WLP066

Yeast nutrient (optional)

Irish moss or Whirlfloc (optional, late boil)

Make M43 Recipe in just 24h . A New England style IPA with hits of citrus and malt. Brewed by Old Nation Brewing in Michigan with an ABV of 6.8%.

M43

Descriptors

Tasting Notes

Food Pairings

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