Today I'm brewing another IPA, based on my previous

Vermont IPA. I was a little conflicted about this one. I'm brewing this specifically for the NHC competition and I had originally planned to do another East Coast hop juice style beer.

However I've heard on the grapevine that the competition this year will be flooded with these NEIPAs, and because it's a new style it isn't covered in the BJCP guidelines and so must be entered in the specialty IPA category. So I made the decision to make this more of a standard AIPA by lowering the mash temp, increasing the bitterness, reducing the amount of oats, using kettle finings and doing a more traditional dry hop after fermentation. It's still sort of a hybrid between the two styles but I'm going to enter it in the AIPA category.

**RIPa**
American IPA

**Recipe Specs**
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Batch Size (L): 18

Total Grain (kg): 7.15

Total Hops (g): 277

Original Gravity (OG): 1.082

Final Gravity (FG): 1.021

Alcohol by Volume (ABV): 8.1 %

Colour (SRM): 8

Bitterness (IBU): 53

Boil Time (Minutes): 60

**Grain Bill**
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5.800 kg Pale Malt (81%)

0.500 kg Flaked Oats (7%)

0.500 kg Wheat Malt (7%)

0.150 kg Carared (2%)

0.100 kg Caramunich III (1.5%)

0.100 kg Rice Hulls (1.5%)

**Hop Bill**
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27 g Magnum (9.8% Alpha) @ 60 Minutes (First Wort)

10 g Amarillo (6.6% Alpha) @ 5 Minutes

10 g Citra (13.5% Alpha) @ 5 Minutes

10 g Galaxy (16.1% Alpha) @ 5 Minutes

10 g Mosaic (11.7% Alpha) @ 5 Minutes

10 g Simcoe (13.2% Alpha) @ 5 Minutes

15 g Amarillo @ 0 Minutes

15 g Citra @ 0 Minutes

15 g Galaxy @ 0 Minutes

15 g Mosaic @ 0 Minutes

15 g Simcoe @ 0 Minutes

25 g Amarillo @ 7 Days (Dry Hop)

25 g Citra @ 7 Days (Dry Hop)

25 g Galaxy @ 7 Days (Dry Hop)

25 g Mosaic @ 7 Days (Dry Hop)

25 g Simcoe @ 7 Days (Dry Hop)

**Notes**
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Single step Infusion at 66°C for 60 Minutes

Fermented at 18°C with Wyeast 1098 - British Ale

After 2 days ramp up the temperature by 0.5°/day

Add half of the dry hops after 7 days then the remaining dry hops 4 days later