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Summer Session IPA

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Summer Session IPA

back to search Back to Search  Style Details 

Beer Style: American IPA (14B)
Recipe Type: all-grain
Yield: 5.5 US gallons

American IPA

Description:

First off is using a grain bill that has enough malt backbone to balance the hops, without creating too much alcohol. For this, I am relying on Maris Otter malt as the base, with a few pounds of Dark Munich malt. Maris Otter is bready, malty, rich, and used in a lot of English style ales. However, I feel like it will be an ideal base for this sessionable hoppy beer. Dark Munich adds yet more bread and malt, with nice aromatics that are almost honey-like. Rounding out the bill is a decent portion of crystal 60 malt for sweetness, body and head retention

Ingredients:

  • 6 lbs. Maris Otter
  • 2 lbs. Dark Munich (Munich II)
  • 0.5 lb. Crystal 60L
  • 0.5 oz Warrior (15.7% AA) added as a first wort hop when draining into the brew kettle
  • 0.5 oz Amarillo added at 15 minutes left in the boil
  • 0.5 oz Columbus added at 10 minutes left in the boil
  • 0.5 oz Amarillo added at 5 minutes left in the boil
  • 1 oz each Amarillo and Chinook added at the end of the boil, during knockout
  • 1 oz each Amarillo, Chinook and Columbus, added as dry hops after primary fermentation is complete, leaving in contact for 4-7 days
  • 1 pack Wyeast 1056 American Ale, White Labs WLP001 California Ale, or Safale S-05 American Ale

Additional Instructions

Boil: 60 Minutes
Primary Ferment: Until activity slows.
Secondary Ferment: 2 weeks

Beer Profile

Original Gravity: 1.042
Final Gravity: 1.011
Alcohol by Vol: 4%
Bitterness IBU: 50
Recipe Type: all-grain
Yield: 5.50 US Gallons

Click to Print Recipe

Procedure:

Mash at 154F for 60 minutes, proceed with boil as normal.

Chill to 66F and pitch yeast.

Ferment between 66F and 68F for 2 weeks.

Add dry hops after primary fermentation is complete, either in the primary or a secondary vessel. For best clarity, rack to secondary before dry hopping.

Source:

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