Last week, we reviewed the Scott Janish NEIPA that he published in BYO in 2019. This week, we compare it side by side with a Brew Dudes NEIPA. Check out this video that details the Brew Dudes NEIPA Vs. Janish NEIPA Comparison:

Brew Dude John’s NEIPA Recipe

10 lbs. (4.5 kg) Briess Pilsen Malt
1.5 lbs. (.68 kg) Flaked Wheat
1 lbs. (.45 kg) Flaked Oats

Special Ingredients:
1 lbs. (.45 kg) Cane Sugar – 15 minutes to go in the boil


.25 ounces (7 g) Citra Hops – 60 minutes to go in the boil

Hop Stand 192° F / 89° C
2 oz. (56 g) Ella Hops
1 oz. (28 g) Vic Secret
1 oz. (28 g) Rakau Hops

Day 3 of Fermentation
1 oz. (28 g) Ella Hops
1 oz. (28 g) Vic Secret
2 oz. (56 g) Rakau Hops

Day 7 of Fermentation
1 oz. (28 g) Ella Hops
2 oz. (56 g) Vic Secret
1 oz. (28 g) Rakau Hops

O.G. = 1.064
F.G. = 1.014

1 smacked and swollen pack of Wyeast 1318 (London Ale III)

What Were The Differences?

Clearly, my recipe is much more simple than the Janish one. Over time, I worked on the grain bill to get the color I want. I found that pale malt made my beers a little more tan than I wanted them to be, so pilsner malt and a bunch of flaked grains help me to get the look.

In terms of body and mouthfeel, my NEIPA was much thinner than the Janish one. I had a different reaction to this factor from the one Mike had. It seemed like a flaw to me. If I weren’t comparing it, I wouldn’t have picked up on it. Tasting them side by side, my beer seemed really thin. Tasting mine, Mike stated he preferred its body since it added a higher level of drinkability. He felt that if the beer he was drinking was making him think about having another one, then it was a mark of a great beer. He had more of that thought pattern drinking mine.

The biggest difference for us was the hop selection. I went with varieties that I envisioned would bring more stone and tropical fruit flavors and the Janish one had more citrus-y flavors. They were both extremely pleasant and I will give points to the Janish one where it seemed the whole presentation of the hops were greater than the sum of its parts. I chalk that up to Scott knowing his stuff. My three hop variety approach (4, if you count the very small amount of Citra I added at the start of the boil) wasn’t based on science as much as my experience with commercial beers using these varieties and my
own homebrewing.

Final Thoughts

With everything we do, we hope you got something out of it. As for me, I plan to use hop stands more often. What are your thoughts?