We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Summer Session IPA

back to search Back to Search  Style Details 

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


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


  • 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


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.