True or False: Allowing your NEIPA to age longer will heighten the aroma and improve the overall flavor of the beer.

The pH of the mash and wort is extremely important in brewing a NEIPA. Targeting a mash and wort pH (at room temperature) of about _______ to _______ will help produce the crispness needed for this style.

Which of the following acids is best employed to bring out the fruity notes in your NEIPA?

To achieve comparatively low bitterness with the high-alpha acid hops typically used in this style, add fewer than _____ IBUs worth of bittering hops at the beginning of the boil.

Some NEIPA recipes call for flaked grains such as oats, barley, or wheat to help deliver a smooth mouthfeel, but it is recommended that you don’t exceed ______ % of the grist by weight.