Dry-Hopped New England IPA with Mosaic and Citra

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A juicy and hazy New England IPA featuring a balanced dry hopping of Mosaic and Citra hops for tropical fruit aroma without grassy off-flavors. This American-inspired rice and grain recipe, ready in about 90 minutes, pairs pale malt extract, Muntons Amber DME, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 48, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 60 min Serves 48 American cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large brew kettle, bring 3 gallons of water to a boil. Add 6 lbs pale malt extract and 1 kg Muntons Amber DME, stirring to dissolve completely.
  2. Step 2: Add 0.5 oz Fuggles hops and boil for 15 minutes. Then add 1 cup sugar and boil for an additional 5 minutes.
  3. Step 3: Remove the kettle from heat and cool wort rapidly to 68°F using a wort chiller or ice bath.
  4. Step 4: Transfer cooled wort to a sanitized fermenter and top up with water to reach 5 gallons total volume.
  5. Step 5: Pitch 1 packet of S-04 dry yeast into the fermenter and ferment at 68°F for 5 days.
  6. Step 6: After primary fermentation, add dry hops: 1 oz Mosaic and 1 oz Citra hops. Let dry hop for 3 days to maximize aroma without grassy off-flavors.
  7. Step 7: Cold crash the beer by lowering temperature to 35°F for 48 hours to clarify before bottling or kegging.

Frequently asked questions

How long does Dry-Hopped New England IPA with Mosaic and Citra take to make?

Total time is about 90 minutes (30 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 Dry-Hopped New England IPA with Mosaic and Citra?

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 pale malt extract from drying out.

Can I substitute ingredients in Dry-Hopped New England IPA with Mosaic and Citra?

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 Dry-Hopped New England IPA with Mosaic and Citra for a different number of people?

The recipe is written for 48 servings. Multiply each ingredient by (your serving target / 48). 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 Dry-Hopped New England IPA with Mosaic and Citra?

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.

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