Cold-Hopped New England IPA with Citrus and Pine Aroma
A juicy New England IPA dry-hopped for 3 days to extract vibrant citrus and pine aromas while avoiding grassy off-flavors, finished with cold crashing for clarity. This american-inspired rice & grains ready in about 70 minutes pairs gallons base wort, dry hop blend (Citra and Mosaic hops), yeast (NEIPA strain) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving is portion-balanced and feeds 20, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 5 gallons base wort
- 3 oz dry hop blend (Citra and Mosaic hops)
- 1 package yeast (NEIPA strain)
Instructions
- Step 1: Brew a 5-gallon batch of base wort following your preferred NEIPA recipe and pitch 1 package of NEIPA yeast at 68°F to begin fermentation.
- Step 2: After primary fermentation completes (around day 5), add 3 oz of dry hop blend composed of 1.5 oz Citra and 1.5 oz Mosaic hops and allow to steep for exactly 3 days to capture bright hop character without grassy notes.
- Step 3: At the end of dry hopping, cold crash the fermenter at 35°F for 48 hours to clarify the beer by dropping out hop particles and yeast sediment before packaging or kegging.
Frequently asked questions
How long does Cold-Hopped New England IPA with Citrus and Pine Aroma take to make?
Total time is about 70 minutes (10 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cold-Hopped New England IPA with Citrus and Pine Aroma?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep gallons base wort from drying out.
Can I substitute ingredients in Cold-Hopped New England IPA with Citrus and Pine Aroma?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cold-Hopped New England IPA with Citrus and Pine Aroma for a different number of people?
The recipe is written for 20 servings. Multiply each ingredient by (your serving target / 20). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cold-Hopped New England IPA with Citrus and Pine Aroma?
American rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The cold-hopping technique really brought out the aroma. I'll definitely make this again for my next gathering.
- ★★★★★
This IPA is a perfect balance of citrus and pine! My friends loved it when I served it at our summer BBQ.
- ★★★★☆
Loved the citrus notes, but the pine aroma was a bit too strong for my taste. Still, a great recipe.
