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Instant Karma IPA

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Instant Karma IPA

back to search Back to Search  Style Details 

Beer Style: American IPA  (14B)
Recipe Type: other
Yield: 5 US gallons

American IPA


Super Hoppy Ale


  • 1LB - Briess Victory Malt 29L
  • 1LB - Belgian Munich Malt 10L
  • 1LB - Cara Amber Malt 25-35L
  • 7LBS - LME Pilsner Extract
  • 2oz - New Zealand StickleBract Bittering Hops @ 14.1 AAU
  • 2oz - Centennial Flavoring Hops @ 9 AAU
  • 1oz - Goldings Finishing Hops @ 5 AAU
  • 1oz - Crystal Hops @ 4.6 AAU (Dry-Hopping)
  • Yeast: California (White Labs) Ale Yeast WLP 051
  • Clarifying agent: Irish Moss

Additional Instructions

Primary Ferment: 5-7 days
Secondary Ferment: N/A

Beer Profile

Original Gravity: 1.060
Final Gravity: 1.020
Alcohol by Vol: 5.24%
Recipe Type: other
Yield: 5.00 US Gallons

Click to Print Recipe


Sanitize all that will come into contact with the wort.
Bring Yeast to room temperature prior to starting wort.
Combine Malts into grain bag and steep for 40min @ 150-160 degrees.
Bring to boil: Add: Malt extract and stir in thoroughly.
ADD: Bittering hops for full 60 min.
ADD: Flavoring hops for last 30 min.
ADD: Irish Moss last 10 min.
ADD: Finishing hops for last 5 min.
Cool wort to 65-70 degrees.
Add yeast to carboy prior to adding 1 gallon of cooled wort.
Shake carboy vigorously to add oxygen.
Pour (filter) remaining wort into the carboy.
INSERT: bagged & steamed (to sanitize) dry hops into carboy.
Insert airlock and cover carboy with a shirt.
Keep in cool (about 65 degrees) place for 5-7 days.
Transfer wort to bottling bucket with 3/4C corn sugar/water (boiled) mix.
Transfer into sanitized bottles & cap.
Condition bottles for 2 weeks to a month.