The NEIPA recipe : Arctic Haze
- Color: Hazy blonde (8 EBC)
- Alcohol: 6.4%
- Quantity: 20L
- Bitterness: Soft (27 IBU)
- Brewing time: 5 to 6h
- Difficulty: Medium (Atmo friendly 😉)
Ingredients :
Grains :
- 4kg Pilsner malt
- 1kg Light Wheat malt
- 250g Carapils malt
- 500g Oat flakes
Hops :
- 10g Ekuanot (Boil – 10 min)
- 40g Superdelic (Whirlpool 90°C – 20 min)
- 20g Ekuanot (Whirlpool 90°C – 20 min)
- 10g Superdelic (Primary Dry Hop – 24h after pitching)
- 20g Ekuanot (Primary Dry Hop – 24h after pitching)
- 20g de Spectrum Vic Secret* (Post-fermentation Dry Hop)
*Liquid Spectrum hop is equivalent to more than 100g of pellets – between 100 and 160 to be precise (with reduced oxidation risk).
Yeast and water :
- 2 sachets of Saturated – WHC
- Total water volume: 34.2L
- Ideal Chloride/Sulfate ratio: 3/1
- Mash pH: 5.3
- Ideal sparge water pH: 6
Brassez notre recette de NEIPA pas à pas :
Step 1 :
Pour 19 liters of water into your kettle and set the heat to 70°C.
Add your grains and stir well to avoid lumps. Continue until the temperature drops to 67°C.
Hold it there for 60 minutes.
Meanwhile, heat 15.2 liters of water to 77°C; this will be used for the sparging step.
Once the saccharification rest is complete, raise the temperature to 75°C for a 10‑minute Mash‑Out.
Step 2 :
When the Mash‑Out is finished, proceed with lautering and sparging.
Etape 3 :
Heat your kettle for a 60‑minute boil.
After 50 minutes, add the first 10 grams of Ekuanot for a soft, fruity bitterness.
Step 4 :
Once the boil is finished, turn off the heat and steep 20g of Ekuanot and 40g of Superdelic for 20 minutes.
Ekuanot and Superdelic are among the best candidates for biotransformation. Their use in the whirlpool and during primary dry hopping releases intense and surprising fruity aromas :
- Ekuanot: melon, papaya, green apple, citrus
- Superdelic (New Zealand): red fruits, tropical fruits, tangy candy
Their combination creates an explosive aromatic profile for a modern NEIPA.
Step 5 :
Cool the wort to 19°C. Take the gravity reading, which should be around 1.061, and transfer it into the fermenter.
Add the 2 sachets of Saturated yeast. Like the famous Verdant strain, this yeast has exceptional biotransformation abilities. Its naturally fruity bouquet and low flocculation will enhance the juicy character of the hops.
24 hours after pitching, add 10g of Superdelic and 20g of Ekuanot.
Maintain a temperature of 19°C for about 2 weeks. This is the time the yeast will need to reach the final gravity of 1.012.
*After this period, you may optionally raise the temperature to 21°C for an additional week. This will ensure the yeast finishes its work cleanly.
Step 6 :
When the final gravity is reached, add 20g of Spectrum Vic Secret.
To do this, boil 10–15cl of water, cool it down to 19°C, and mix with the Spectrum. Once blended, add it to the beer while minimizing agitation.
Since this extract contains no vegetal matter, it is less prone to oxidation than standard pellets. Still, it’s important to limit oxygen exposure as much as possible.
Another advantage of the liquid extract: you won’t lose beer (no solids to absorb it) and there is no risk of hop creep.
Vic Secret is an Australian variety with powerful aromas of redcurrant, quince, candied fruit, grapefruit, and strawberry.
Its synergy with Superdelic (from Oceania) and the melon/papaya notes of Ekuanot creates an exotic, complex finish.
Step 7 :
After 3 days of Dry Hop, you can proceed with bottling. A Cold Crash is of course possible, and even recommended before bottling.
Sterilize 4g/L of sugar and carry out the bottling.
For the “iso team,” carbonate to 2.2 volumes of CO₂.
Conclusion :
Arctic Haze is a hazy and juicy NEIPA recipe, where malty sweetness and the silky texture of oat flakes meet an explosive hop bouquet. Ekuanot and Superdelic bring tropical fruits, melon, and tangy candy, while Vic Secret Spectrum seals the finish with a complex and surprising fruity touch. An aromatic haze from the Pacific, perfect for lovers of modern NEIPAs.