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Beer Style: American IPA
Recipe Type: all-grain
Yield: 5.5 US gallons
This is the all grain version. I also just posted the extract version of this recipe under the same name.
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. Weâ€™ll try a mash temperature of 154F (for the all-grain version) that is a little on the high side for a more dextrinous, less fermentable wort that will add more body to the final beer. For yeast weâ€™ll keep things simple, using any of three similar neutral American Ale strains, though it has been suggested to use a less attenuative yeast, such as an English strain, to add body and complexity.
Now, onto the hops! In this recipe Iâ€™m using first wort hopping, where hops are added before the wort is brought to a boil. This will hopefully mellow out the bitterness somewhat, paving the way for hop-bombing near the end of the boil and the nice aromatics that come from a blend of dry hops. I plan on dry hopping for only 4 days, in order to reduce contact time that can lead to grassy notes lingering on the tongue.
Original Gravity: 1.042
Final Gravity: 1.011
Alcohol by Vol: 4.1%
Bitterness IBU: 50
Recipe Type: all-grain
Yield: 5.50 US Gallons
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.