Hop Nuke New England IPA All Grain Recipe
Yeast strains appear in order of our personal preference. We highly reccomend adding a gel ice pack to shipped orders containing liquid yeast.
Select Hops:
Tick the box to add the hops used in this recipe. If any are sold out, we recommend choosing a suitable substitute before checking out. You can use our Hop Substitution Chart to help find the right alternative.
Punchy citrus and fruit flavours with notes of Pineapple, Melon Passionfruit and Lemon.Â
Loaded with Galaxy, Vic Secret, and Simcoe, this hop-forward juice bomb pours a soft golden haze and delivers a vibrant, fruit-saturated experience. We're showcasing these punchy, modern hops known for their bold aromatic intensity, offering bright citrus and tropical fruit character with layers of complexity. Galaxy brings juicy passionfruit, ripe peach, and bursts of pineapple, Vic Secret leans into sweet pineapple and melon, and Simcoe ties it all together with zesty citrus, hints of lemon, and a touch of pine. The result is a silky-smooth, full-bodied hazy with a lush mouthfeel and a satisfying, rounded finish.
Vitals
Original Gravity: 1.065
Final Gravity: 1.015
IBU (Tinseth): 38
BU/GU: 0.58
Colour: 8.7 EBC
73% efficiency
Batch Volume: 23 L
Boil Time: 60 min
Mash Water: 23.75 L
Sparge Water: 8.53 L
Total Water: 32.28 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.058
Mash
Sacc Rest — 67 °C — 60 min
Mash Out — 75 °C — 15 min
Malts (6.75 kg)
4.32 kg (64%) — Joe White Maltings Pilsner, Malt Craft Export — Grain — 3.2 EBC
810 g (12%) — Oats, Flaked — Grain — 2 EBC
810 g (12%) — Wheat Flaked — Grain — 3.2 EBC
650 g (9.6%) — Weyermann Wheat Malt, Pale — Grain — 3.9 EBC
160 g (2.4%) — Cargill (Gambrinus) Honey Malt — Grain — 49.5 EBC
Hops (350 g)
80 g (18 IBU) — Galaxy 15.8% — Aroma — 20 min hopstand @ 81 °C
80 g (21 IBU) — Vic Secret 18.8% — Aroma — 20 min hopstand @ 81 °C
50 g — Simcoe 13% — Dry Hop — day 2
70 g — Vic Secret 15.5% — Dry Hop — day 4
50 g — Simcoe 13% — Dry Hop — day 4
20 g — Galaxy 14% — Dry Hop — day 4
Hopstand at 81 °C
Miscs
7.557 g — Calcium Chloride (CaCl2) — Mash
1.752 g — Epsom Salt (MgSO4) — Mash
1.643 g — Gypsum (CaSO4) — Mash
1.643 ml — Phosphoric Acid 85% — Mash
Yeast
2.2 pkg — Lallemand (LalBrew) New England 78%
Fermentation
Primary — 20 °C — 14 days
Carbonation: 2.4 CO2-vol
Water Profile
Ca2+: 70
Mg2+:Â 5
Na+:Â 8
Cl-:Â 107
SO42-:Â 46
HCO3-:Â 16
Minimise oxygen exposure and keg if possible.Â
The first dry hop should take place at high Krausen, when yeast is most active. You can tell by the amount of foam (Krausen) on top of your fermenting wort. if you cant remove the hops from the fermenter after the first dry hop we would dry hop both hop additions at once after fermentation has finished. We would suggest dry hopping after fermentation ends and during a soft crash. If bottling its a good idea to also add some ALDC to eliminate hop creep.