American IPA

The Beer Judge Certification Program (BJCP) has distinguished four different IPA styles: English, American, double, and specialty (which has numerous sub-categories). Some people further specify American IPAs as being a “West Coast” IPA. Count me among those who believe West Coast IPA is its own unique style, a creative outgrowth from brewers and drinkers that love the character of American-type hops. There was a time, not long ago, where the only place you could get such extremely hoppy beers was on the West Coast. In the rest of the United States American IPA was decidedly mild in comparison. When I was drinking at a brewpub in the Midwest about five years ago they warned me about how hoppy their IPA was when I ordered it, but it did not even come close to what I considered an American IPA at the time. That has certainly changed. For example, I was in Cleveland and I was blown away by some fantastic IPAs, such as Fat Head’s award-winning Head Hunter IPA, from Middle Heights, Ohio. It is such a good example, it even won the West Coast IPA festival in 2009. So, as the trend continues, the term West Coast takes on more of a historic note than a geographic requirement.

You should think of all IPA styles as “hoppy,” but there is a vast difference in the level of hops between them. On the lower end is English IPA, which, while hoppy, does not have quite as bold a hop character as is found in American IPA. In an American IPA, the hop character should always be up front and the bittering obvious. The West Coast variant takes that hoppiness further and the hop character is almost overwhelming. In American IPA, the malt character takes a backseat, while in English IPA the bittering and hop character should not completely overpower the fermentation and malt character.

The malt character for American IPA is generally much less pronounced than in English IPA. This style is more about hops, so a clean, subtle malt character is all that is required. Some examples might include some toasty or caramel flavors, but that tends to detract from the hop character, so the use of specialty malts is  less common in the West Coast examples. Mouthfeel is medium-light to medium-bodied and while there is a prominent bitterness, it is never harsh or astringent.

The BJCP style guide lists the color as medium gold to light reddish-amber, but I think the color has shifted lighter, maybe light gold to light copper. Many examples are hazy from high levels of dry hopping.

The base malt for American IPA is often North American two-row, although use of North American pale ale malt or even British pale ale malt is acceptable. The slightly higher kilning provides a richer biscuit-like malt character that can help add balance to a highly bitter beer. Extract brewers should use the freshest light-colored North American extract.

All-grain brewers should use a single infusion mash. A temperature in the range of 149 to 154 °F (65 to 68 °C) works well, although one fine commercial example, Lagunitas IPA, uses a mash temperature of 160 °F (71 °C). Use a lower temperature when using lower attenuating yeasts or higher starting gravities. Use a higher mash temperature when using the higher attenuating yeasts or lower starting gravity beers. If you are unsure, a great starting point is 152 °F (67 °C).

I like the clean, light malt character of American-style IPAs brewed with pale malt only, but some folks might prefer a richer character and will include specialty malts such as crystal. While some examples may have a touch of caramel character, I think caramel sweetness is best reserved for the smaller, less hoppy IPA versions. Do not try to balance high levels of bittering with high levels of sweetness, which results in a heavy, less drinkable beer. The type of crystal malt also makes a difference. Darker color crystal malts add richer colors, as well as some dark caramel, toasty, roasted, and raisin flavors. Lighter color crystal malts add sweeter caramel notes. The crystal malt can range from 0 to 10% of the grist. However, the darker the crystal, the less you should use. An IPA with 10% 150 °L crystal malt may not be cloying, but it can be too intense a flavor for this style. On the flipside, an IPA with all light color crystal malt will tend to be sweet and lack depth of character. Just keep in mind, American IPA is not about specialty malts, but rather clean malt flavor in the background and hop character up front.

If you are looking for more complexity or increased head retention, you can add other malts as well. Wheat malt, Munich, Vienna, Victory®, biscuit, and more are common additions in many recipes, but restraint is important so that the beer does not become too malt heavy. In general, keep the total of all specialty grain additions to less than 15% of an all-grain grist.

To brew an American IPA you need hops with “American” flavor. Pretty much any hop that starts with a “C” is fair game, but there are a lot more that work well to produce that citrusy, piney, floral, resin, fruity and even dank character that people have come to love. Other hops that are frequently used in this style are Amarillo and Simcoe. Again, the most important aspect of this style is the character of the hops. The old version of the BJCP style guide mentions that the character is from American hops, but that was revised in 2015 to state “American or New World” hops, which makes sense as new hop cultivars from New Zealand and Australia work quite well. I have been blown away by the “American” hop character of some of these New World hops.

The bittering level for American IPA is in the range of 40 to 70 IBU (and West Coast styles can be higher still). While the bitterness should be firm and obvious, it should not be harsh. Keep in mind that there are many factors at play in the final impression of bitterness for the drinker. The starting and final gravities, water sulfate levels, the character of malts selected, the type of base malt, the yeast strain, the pitching rate, and even the yeast cell size have an impact on the perceived bittering. For most American IPAs, a bitterness to starting gravity ratio (IBU divided by OG) between 0.75 and 1.0 gives the proper result. As a general rule of thumb in determining late hop amounts, include at least double the amount of bittering hops. If you are making more of a West Coast-style IPA, then use double what you would in an average IPA. Keep in mind this is just a generalization, since using very low or high alpha acid hops makes the equation faulty. For an American IPA, include two or more late hop additions using two different hop varieties, totaling around 2 to 4 oz. (28 – 85 g) for a 5 gallon (19 L) batch at 20 minutes or later. You can use more than two varieties, but do not go crazy. A couple of varieties creates an interesting complexity; ten different hop varieties creates an indistinct “hoppiness.” Dry hopping and the use of a hop jack are also good ways to develop hop character for this style and dry hopping is almost required for a West Coast version. Dry hopping for a week at 62 °F (17 °C) is common.

The sulfate content of brewing water affects the character of hop bitterness to a significant degree. Brewing an IPA with water that has very low sulfate content results in a “flabby” bitterness. When brewing with low sulfate water you are forced to add a large amount of hop alpha acids to develop enough bittering. However, adding large quantities of hops to get a stronger bittering can result in a resin-like character. Cutting back on the hops and adding a moderate amount of gypsum (or “Burtonizing” the water), results in a sharper, crisper hop bitterness without the resin character. Most breweries add some amount of gypsum to their bitter beers, but it is easy to overdo mineral additions, resulting in a harsh character. Most water only requires a small amount of gypsum. If you do not know the sulfate content of your water, start low, with one gram of gypsum per gallon. Generally, you should need no more than three grams per gallon. It is usually better to add less gypsum than to add more, and it only takes a small amount to accentuate hop bitterness. You can add gypsum to the mash or, if you are brewing with extract, you can add it directly to your boil kettle water before you heat it.

The fermentation character for American IPA is usually clean, with restrained esters. Many brewers use a clean “Chico” strain for this style, but do not immediately rule out using the more character rich English-style yeast strains. I would not use any of the very low attenuating strains or the ones with huge esters, but there are many of them that you can ferment cooler for a less estery character and they also attenuate really well. My favorites are White Labs WLP007 (Dry English Ale) and Wyeast 1098 (British Ale). Both attenuate well and, when fermenting at lower temperatures, provide a cleaner, character with just a touch more esters that help punch up the character of the beer. If you need to use dry yeast, Safale US-05 should produce good results.

At moderate temperatures (65–70 °F /18–21°C), the American yeasts produce low levels of esters. You can go higher and still get good results, but the levels of compounds such as acetaldehyde and fusel alcohols will increase with temperature and can result in a less than pleasant beer. I start fermentation in the middle of this range (68 °F/20 °C), letting the temperature rise a few degrees, slowly, over a couple days. This creates the expected level of esters, helps the yeast attenuate fully, and keeps the amount of acetaldehyde in the finished beer to a minimum. If your situation restricts you to using less attenuative yeast, you will need to take steps to ensure enough attenuation. You can lower the starting gravity, lower the mash temperature, or replace a portion of the base malt with simple sugar to aid in drying out the final beer.

When you serve your American IPA, experiment with different carbonation levels and different serving temperatures. Warmer temperatures will often allow the beer to express more of the hop aromatics. However, warmer is not always the answer. Depending on your blend of hops, cooler serving temperatures might suppress one hop character and let another shine, so don’t be afraid to test.

The same goes for carbonation levels. While 2 to 2.5 volumes of CO2 is generally a good target, higher can help express hop aroma, but also can add an acidic sharpness that might not go well with the late hop character. If you have a draft system, you can start low and then try higher levels. You should be able to find the right level based on taste. While the perfect level may not be obvious the first time you try different CO2 levels, it is pretty obvious when the beer slips from perfect to some other level. Have fun with it and you will be surprised how much difference it makes in an IPA.

— Jamil Zainasheff

Alesmith Brewing Company: Alesmith IPA

(5 gallons/19 L, all-grain)
OG = 1.073  FG = 1.014
IBU = 93  SRM = 5   ABV = 8.2%

This well-balanced West Coast IPA is a San Diego classic that is filled with aromas of grapfruit and tangerine, fresh pine, and tropical fruit.

Ingredients
14.66 lbs. (6.6 kg) Gambrinus 2-row pale malt
2 oz. (57 g) crystal malt (15 °L)
2 oz. (57 g) Carapils® malt (6 °L)
2 oz. (57 g) Munich malt (10 °L)
2 oz. (57 g) wheat malt
1 oz. (28 g) honey malt
7 AAU Columbus hops (first wort hop) (0.5 oz./14 g at 14% alpha acids)
7 AAU Simcoe® hops (first wort hop) (0.53 oz./15 g at 13% alpha acids)
3.25 AAU Columbus hops (60 min.) (0.23 oz./6.5 g at 14% alpha acids)
1.33 AAU Amarillo® hops (30 min.) (0.17 oz./4.8 g at 8% alpha acids)
2.25 AAU Simcoe® hops (15 min.) (0.17 oz./4.8 g at 13% alpha acids)
2.66 AAU Columbus hops (10 min.) (0.19 oz./5.4 g at 14% alpha acids)
2 AAU Cascade hops (5 min.) (0.4 oz./11 g at 5% alpha acids)
5 AAU Cascades hops (1 min.)(1 oz./28 g at 5% alpha acids)
0.5 oz. (14 g) Columbus hops (dry hop)
0.5 oz. (14 g) Amarillo® hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
0.25 oz. (7.1 g) Simcoe® hops (dry hop)
0.25 oz. (7.1 g) Chinook hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
¾ cup (150 g) dextrose (if priming)

Step by Step
Mash at 152 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then add the first wort hops before sparging at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil for 90 minutes, following the hop addition schedule. Whirlpool wort and let sit for 15 minutes before you begin cooling. Ferment at 68 °F (20 °C). After fermentation is complete, bottle or keg as usual.

Partial mash option: Reduce the 2-row pale malt in the all-grain recipe to 1 lb. (0.45 kg) and add 7.25 lbs. (3.3 kg) light dried malt extract. Steep crushed grains in 2 quarts (2 L) of water at 152 °F (67 °C) for 45 minutes. Add the first wort hops as the wort is heating up to a boil. Boil for 90 minutes. Follow the remaining portion of the all-grain recipe.

Anchor Brewing Co.’s Liberty Ale clone

(5 gallons/19 L, all-grain)
OG = 1.059 FG = 1.011
IBU = 48 SRM = 4 ABV = 5.9%

Ingredients
12.5 lbs. (5.7 kg) 2-row pale malt
4.1 AAU Cascade pellet hops (60 min.) (0.5 oz./14 g at 8.2% alpha acids)
6.2 AAU Cascade pellet hops (45 min.) (0.75 oz./21 g at 8.2% alpha acids)
0.5 oz. (14 g) Cascade pellet hops (0 min.)
1 oz. (28 g) Cascade pellet hops (dry hop)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
0.3 oz. (8 g) gypsum (optional if using very low mineral water)
2⁄3 cup corn sugar (if priming)

Step by Step
Mill the grains and mix with 4.7 gallons (17.8 L) of 158 °F (70 °C) strike water and optional gypsum (see ingredients list) to reach a mash temperature of 149 °F (65 °C). Hold this temperature for 60 minutes. Vorlauf until your runnings are clear. Sparge the grains with 2.8 gallons (10.6 L) of 168 °F (75 °C) water and top up with water to obtain 6 gallons (23 L) of 1.049 specific gravity wort. Boil for 60 minutes, adding hops according to the ingredients list.

After the boil, turn off the heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch yeast. Ferment at 67 °F (19 °C) for four days. Add the dry hops and raise to 72 °F (22 °C) for three days. Once the beer reaches terminal gravity (approximately seven days total) bottle or keg the beer and carbonate.

Anchor Brewing Co.’s Liberty Ale clone

(5 gallons/19 L, extract only)
OG = 1.059 FG = 1.011
IBU = 48 SRM = 5 ABV = 5.9%

Ingredients
8 lbs. 3 oz. (3.7 kg) golden liquid malt extract
4.1 AAU Cascade pellet hops (60 min.) (0.5 oz./14 g at 8.2% alpha acids)
6.2 AAU Cascade pellet hops (45 min.) (0.75 oz./21 g at 8.2% alpha acids)
0.5 oz. (14 g) Cascade pellet hops (0 min.)
1 oz. (28 g) Cascade pellet hops (dry hop)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
0.2 oz. (6 g) gypsum (optional if using very low mineral water)
2⁄3 cup corn sugar (if priming)

Step by Step
Bring 5.4 gallons (20.4 L) of water and optional gypsum (see ingredients list) to boil, turn off the flame, and stir in the liquid malt extract until completely dissolved. Top up with water if necessary to obtain 6 gallons (23 L) of 1.049 specific gravity wort.

Boil for 60 minutes, adding hops according to the ingredients list. After the boil, turn off the heat and chill the wort to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Ferment at 67 °F (19 °C) for four days. Add the dry hops and raise to 72 °F (22 °C) for three days. Once the beer reaches terminal gravity (approximately seven days total) bottle or keg the beer and carbonate.

Tips for Success:
Anchor’s ales spend three days in open fermentation and the temperatures are allowed to ramp over that time. If you want to do an open fermentation at home, focus on producing extremely sanitary wort, cleaning and sanitizing everything the wort comes in contact with, and pitching a known pure and viable yeast strain. A fermentation vessel such as a bucket can be used, and if you’re paranoid about contamination from fruit flies you can stretch some cheesecloth over the top. To replicate Anchor’s process you would rack to a closed vessel with an airlock such as a carboy after three to four days and do any dry hopping there.

Bacchus Wai-iti IPA clone

(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.010
IBU = 92 SRM = 9 ABV = 7.1%

Ingredients
11 lbs. (5 kg) 2-row pale ale malt
10 oz. (0.28 kg) dextrose sugar
8 oz. (0.22 kg) Weyermann Caramunich® I malt
8 oz. (0.22 kg) Weyermann Carapils®/Carafoam® malt
20.5 AAU Waimea pellet hops (60 min.) (1.3 oz./38 g at 15.8% alpha acids)
3.4 AAU Wai-iti pellet hops (20 min.) (1 oz./28 g at 3.4% alpha acids)
3.4 AAU Wai-iti pellet hops (10 min.) (1 oz./28 g at 3.4% alpha acids)
3.4 AAU Wai-iti pellet hops (0 min.) (1 oz./28 g at 3.4% alpha acids)
2.1 oz. (60 g) Wai-iti pellet hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 whirlfloc tablet (5 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale,) or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Use an infusion mash at 149 °F (65 °C) for 90 minutes. Boil for 60 minutes add the hops per the ingredients list and yeast nutrient at 15 minutes. With 5 minutes left, add the whirlfloc tablet. At the end of the boil, let wort stand for 10–15 minutes before beginning the chilling process. Chill the wort rapidly to 65 °F (18 °C) and pitch the yeast. Ferment at 66 °F (19 °C). Carbonate to 2 to 2.5 volumes.

Bacchus Wai-iti IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.063 FG = 1.010
IBU = 92 SRM = 9 ABV = 7.1%

Ingredients
8 lbs. (3.6 kg) Coopers light liquidmalt extract
10 oz. (0.28 kg) dextrose sugar
8 oz. (0.22 kg) Weyermann Caramunich® I malt
20.5 AAU Waimea pellet hops (60 min.) (1.3 oz./38 g at 15.8% alpha acids)
3.4 AAU Wai-iti pellet hops (20 min.) (1 oz./28 g at 3.4% alpha acids)
3.4 AAU Wai-iti pellet hops (10 min.) (1 oz./28 g at 3.4% alpha acids)
3.4 AAU Wai-iti pellet hops (0 min.) (1 oz./28 g at 3.4% alpha acids)
2.1 oz. (60 g) Wai-iti pellet hops (dry hop)
1⁄2 whirlfloc tablet (15 min.)
1⁄2 tsp. yeast nutrient (15 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale,) or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Heat 3 gallons (11 L) water in your kettle to 160 °F (71 °C). Place the crushed grains in a muslin bag and soak in the hot water for 20 minutes. Rinse the grains with 2 qts. (2 L) hot water. Top off kettle with water to 6 gallons (23 L). Remove from heat and add liquid extract just as water starts to boil. Return the wort to heat after all the extract has dissolved and bring to a boil. Boil for 60 minutes add the hops per the ingredients list, and whirlfloc tablet and yeast nutrient at 15 minutes. At the end of the boil, let wort stand for 10–15 minutes before beginning the chilling process. Chill the wort rapidly to 65 °F (18 °C) and pitch the yeast. Ferment at 66 °F (19 °C). Carbonate to 2 to 2.5 volumes.

Bale Breaker Brewing Company: Top Cutter IPA clone

(5 gallons/19 L, all-grain)
OG = 1.058   FG = 1.008
IBU = 70   SRM = 6   ABV = 6.8%

Bale Breaker’s flagship IPA is a well-balanced West Coast IPA that boasts a complex floral, citrus aroma.

Ingredients
10.75 lbs. (4.9 kg) 2-row pale malt
12 oz. (0.34 kg) Munich malt (8 °L)
4 oz. (0.11 kg) Vienna malt
4 oz. (0.11 kg) Carapils® (dextrin) malt
4 oz. (0.11 kg) caramel malt (40 °L)
4.6 AAU Simcoe® hop pellets (first wort hop) (0.35 oz./10 g at 13.2% alpha acids)
9.6 AAU Warrior® hop pellets (60 min.) (0.6 oz./17 g at 16% alpha acids)
6.6 AAU Simcoe® hop pellets (15 min.) (0.5 oz./14 g at 13.2% alpha acids)
0.75 oz. (21 g) Simcoe® hop pellets (0 min.)
0.75 oz. (21 g) Citra® hop pellets (0 min.)
0.75 oz. (21 g) Mosaic™ hop pellets (0 min.)
1 oz. (28 g) Citra® hop pellets (dry hop)
1 oz. (28 g) Ahtanum™ hop pellets (dry hop)
1⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Mix all of the crushed grains with 4 gallons (15 L) of 170 °F (77 °C) water to stabilize at 149 °F (65 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect 6 gallons (23 L) of wort runoff to boil 60 minutes. Boil 60 minutes, adding ingredients as per the schedule. Cool the wort to 75 °F (24 °C) and pitch your yeast. Hold at 68 °F (20 °C) until fermentation is complete. Transfer to a carboy, add the dry hops and allow the beer to condition for one week and then bottle or keg.

Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 1.75 lbs. (0.79 kg) and add 3.3 lbs. (1.5 kg ) Briess light liquid malt extract and 2 lbs. (0.9 kg) light, dried malt extract. Steep the crushed grain at 149 °F (65 °C) in 5 gallons (19 L)for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Boil 60 minutes. Follow the remaining portion of the all-grain recipe.

Ballantine Brewing Co.’s Ballantine IPA clone

(5 gallons/19 L, all-grain)
OG = 1.074 FG = 1.016
IBU = 62 SRM = 9 ABV = 7.4%

Ingredients
11.5 lbs. (5.2 kg) 6-row pale malt
2.4 lbs. (1.1 kg) flaked maize
1.75 lbs. (0.79 kg) light Munich malt
8 oz. (0.23 kg) crystal malt (60 °L)
13.3 AAU Cluster hop pellets (60 min.) (1.9 oz./53 g at 7% alpha acids)
8 AAU Brewers Gold hop pellets (25 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) East Kent Golding hop pellets (3 min.)
1 oz. (28 g) East Kent Golding hop pellets (dry hop)
1 tsp. Irish moss (15 min.)
East Coast Yeast ECY10 (Old Newark Ale), Lallemand BRY-97, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Single infusion mash for 60 minutes at 150 °F (66 °C). Boil wort for 90 minutes adding the hops at the times indicated. Ferment at 68 °F (20 °C). Add dry hops after primary fermentation dies down and leave beer on dry hops for five to seven days. Bottle or keg as usual.

Ballantine Brewing Co.’s Ballantine IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.074 FG = 1.016
IBU = 62 SRM = 9 ABV = 7.4%

Ingredients
8.5 lbs. (3.86 kg) American light lager liquid malt extract
1.5 lbs. (0.68 kg) Munich liquid malt extract
8 oz. (0.23 kg) crystal malt (60 °L)
13.3 AAU Cluster hop pellets (60 min.) (1.9 oz./53 g at 7% alpha acids)
8 AAU Brewers Gold hop pellets (25 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) East Kent Golding hop pellets (3 min.)
1 oz. (28 g) East Kent Golding hop pellets (dry hop)
1 tsp. Irish moss (15 min.)
East Coast Yeast ECY10 (Old Newark Ale), Lallemand BRY-97, Wyeast 1056 (American Ale), or White Labs WLP001 (California Ale) yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Place crushed specialty grains in a coarse bag and steep in 2 quarts (2 L) of water at 140–150 °F (60–66 °C) for 30 minutes. Add the steeping water to the kettle with the malt extract at the beginning of the boil. Boil for 60 minutes adding hops at times indicated. Ferment at 68 °F (20 °C). Add dry hops after primary fermentation dies down and leave beer on dry hops for five to seven days. Bottle or keg as usual.

Barley’s Brewing Co.’s Blurry Bike IPA clone

(5 gallons/19 L, all- grain)
OG = 1.058 FG = 1.015
IBU = 80+ SRM = 5 ABV = 5.8%

Ingredients
11.5 lbs. (5.2 kg) British 2-row pale malt
0.5 lb. (0.23 kg) crystal malt (20 °L)
7 AAU Columbus hops (first wort hop) (0.5 oz./14 g at 14% alpha acids)
21 AAU Columbus hops (45 min.) (1.5 oz./43 g at 14% alpha acids)
28 AAU Columbus hops (20 min.) (2 oz./57 g at 14% alpha acids)
2 oz. (57 g) Columbus hops (0 min.)
2 oz. (57 g) Columbus hops (dry hop)
White Labs WLP005 (British Ale) or Wyeast 1187 (Ringwood Ale) yeast
1 cup corn sugar (if priming)

Step by Step
Mash grains at 150 °F (66 °C) in 3.75 gallons (14.2 L) of water for 45 minutes. During sparge, add the first wort hops to the kettle and then bring up to a boil. Boil wort for 60 minutes, adding remaining hops at times indicated. Cool wort and transfer to fermenter. Ferment at 68 °F (20 °C). Add dry hops after primary fermentation dies down and leave beer on dry hops for five to seven days. Bottle or keg as usual.

Barley’s Brewing Co.’s Blurry Bike IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.058 FG = 1.015
IBU = 80+ SRM = 6 ABV = 5.8%

Ingredients
1.5 lbs. (0.68 kg) British 2-row pale malt
0.5 lb. (0.23 kg) crystal malt (20 °L)
3 lbs. (1.4 kg) light dried malt extract
3.3 lbs. (1.5 kg) light liquid malt extract (15 min.)
7 AAU Columbus hops (first wort hop) (0.5 oz./14 g at 14% alpha acids)
21 AAU Columbus hops (45 min.) (1.5 oz./43 g at 14% alpha acids)
28 AAU Columbus hops (20 min.) (2 oz./57 g at 14% alpha acids)
2 oz. (57 g) Columbus hops (0 min.)
2 oz. (57 g) Columbus hops (dry hop)
White Labs WLP005 (British Ale) or Wyeast 1187 (Ringwood Ale) yeast
1 cup corn sugar (if priming)

Step by Step
Steep crushed grains at 150 °F (66 °C) in 3 qts. (2.8 L) of water for 45 minutes. Add water to make 3 gallons (11 L), add dried malt extract and first wort hops and bring to a boil. Boil wort for 60 minutes, adding remaining hops at times indicated. Stir in liquid malt extract during final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water, aerate and pitch yeast. Ferment at 68 °F (20 °C). Add dry hops after primary fermentation dies down and leave beer on dry hops for five to seven days. Bottle or keg as usual.

Bear Republic Brewing Company: Racer 5 IPA

(5 gallons/19 L, all-grain)
OG = 1.070   FG = 1.015
IBU = 75   SRM = 6   ABV = 7.5%

This full-bodied West Coast IPA is one of America’s most medal-winning IPAs.

Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt
1.67 lbs. (0.76 kg) wheat malt
0.63 lb. (0.28 kg) crystal malt (15 °L)
0.4 lb. (0.19 kg) dextrose (corn sugar)
0.2 lb. (95 g) Carapils® malt
6 AAU Chinook hops (90 min.) (0.5 oz./14 g at 12% alpha acids)
5 AAU Cascade hops (60 min.) (1 oz./28 g at 5% alpha acids)
7.5 AAU Cascade hops (0 min.) (1.5 oz./43 g at 5% alpha acids)
4.5 AAU Centennial hops (0 min.) (0.5 oz./14 g at 9% alpha acids)
7 AAU Columbus hops (0 min.) (0.5 oz./14 g at 14% alpha acids)
0.4 oz. (11 g) Centennial hops (dry hop)
0.4 oz. (11 g) Chinook hops (dry hop)
1 oz. (28 g) Cascade hops (dry hop)
1 oz. (28 g) Columbus hops (dry hop)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V) yeast
3⁄4 cups (150 g) dextrose (if priming)

Step by Step
Mash in at 145 °F (63 °C) then ramp temperature to 152 °F (67 °C) for conversion. Mash out to 170 °F (77 °C). Boil for 90 minutes, adding hops at the times indicated in the ingredient list. After the boil is finished, remove from heat and add the final hop addition. Stir the brewpot into a whirlpool and let stand for 30 minutes before chilling. Ferment at 68 °F (20 °C). After primary fermentation is complete, add the dry hops and wait five to seven days before bottling or kegging.

Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 0.33 lbs. (0.15 kg) and add 6 lbs. (2.7 kg) dried malt extract. Steep crushed grains in 1 gallon (3.8 L) of water at 152 °F (67 °C) for 45 minutes. Bring grains up to 170 °F (77 °C) then remove the grains and place in a colander. Wash the grains with 1 gallon (3.8 L) hot water. Top off the 5 gallons then boil for 90 minutes. Follow the remaining portion of the all-grain recipe.

Bell’s Brewery Two Hearted Ale

(5 gallons/19 L, all-grain)
OG = 1.064  FG = 1.013
IBU = 56  SRM = 8  ABV = 7%

Bell’s flagship IPA is brewed with 100% Centennial hops from the Pacific Northwest and named after the Two Hearted River in Michigan’s Upper Peninsula.

Ingredients
10.5 lbs. (4.8 kg) 2-row pale malt
2 lbs. (0.91 kg) Vienna malt
0.5 lbs. (0.23 kg) crystal (40 °L)
0.33 lbs. (0.15 kg) Carapils® malt
10 AAU Centennial hops (45 min.) (1 oz./28 g of 10% alpha acids)
10 AAU Centennial hops (30 mins.) (1 oz./28 g of 10% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
3 oz. (85 g) Centennial hops (dry hop)
0.5 tsp. Irish moss (15 mins.)
Wyeast 1272 (American Ale II) White Labs WLP051 (California V) or yeast cultured from a bottle of this beer
¾ (150 g) cups dextrose (for priming)

Step by Step
Mash the grains at 152 °F (67 °C) for 60 minutes. Vourlaf until your runnings are clear, sparge, and boil the wort for 75 minutes, adding hops and Irish moss at the times indicated in the ingredients list. After the boil, turn off the heat and chill the wort rapidly to just below fermentation temperature, about 68 °F (20 C). Aerate the wort well and pitch the yeast. Ferment at 70 °F (21 °C). Dry hop for 3 days in a secondary, then bottle or keg as usual.

Partial mash version: Replace the 2-row malt with 5 lbs. (2.27 kg) dried malt extract and 1 lb. (0.45 kg) 2-row malt. Steep the crushed grains in 1.2 gallons (4.6 L) of water at 152 °F (67 °C) for 45 minutes. Pull the grain bag out and drain over the pot in a colander. Rinse the grains with 1.5 qts. (~1.5 L) of water at 170 °F (66 °C). Add water to make 3 gallons (11 L), stir in the dried malt extract and bring to a boil. Boil for 60 minutes, adding the hops and Irish moss at time indicated in the ingredients list. After the boil, cool the wort, transfer to a fermenter and top up with cool water to make 5 gallons (19 L). Aerate the wort and pitch the yeast. Follow the remainder of the all-grain recipe.

Boulevard Brewing Company: Pop Up Session IPA clone

(5 gallons/19 L, all-grain)
OG = 1.042   FG = 1.010
IBU = 41   SRM = 5   ABV = 4.2%

This easy-drinking hoppy ale features a balanced bitterness and aroma with a slight caramel malt character.

Ingredients
8.25 lbs. (3.7 kg) British pale ale malt
0.25 lbs. (113 g) amber malt
4 AAU Australian Topaz hop pellets (60 min.) (0.25 oz./7 g at 16% alpha acids)
2.5 oz. (71 g) Cascade hop pellets (0 min.)
1.5 oz. (43 g) Citra® hop pellets (0 min.)
1.5 oz. (43 g) Mosaic™ hop pellets (0 min.)
1 oz. (28 g) Amarillo® hop pellets (dry hop)
1 oz. (28 g) Cascade hop pellets (dry hop)
0.25 oz. (7 g) Citra® hop pellets (dry hop)
0.25 oz. (7 g) Centennial hop pellets (dry hop)
1⁄2 tsp. Irish moss (30 min.)
Wyeast 1098 (British Ale), White Labs WLP007 (Dry English Ale), Safale S-04, Mangrove Jack’s M07 (British Ale), or Lallemand Nottingham Ale yeast.
2⁄3 cup (133 g) dextrose (if priming)

Step by Step
This is a single step infusion mash, mashing at 154 °F to 156 °F (68 °C to 69 °C) to create a fuller bodied beer. Mix all the crushed grains with 3.5 gallons (13 L) of 170 °F (77 °C) water and stabilize the mash at 156 °F (68 °C) for 60 minutes. Raise the mash temperature to 165 °F (74 °C) and sparge with enough 175 °F (79 °C) water to collect approximately 6 gallons (23 L) of wort. Boil the wort for 60 minutes. Add the first hop addition of Topaz at the beginning of the boil and the Irish moss for the last 30 minutes. Turn off the burner and add the first Cascade, Mosaic™, and Citra® hop additions and stir to mix in. After about three to four minutes, begin using your wort chiller to drop the temperature of the wort to 170 °F (77 °C) and hold for 15 minutes. Then chill to yeast-pitching temperature. When you reach about 80 °F (27 °F), strain the wort into a fermenter. Aerate the wort and pitch the yeast. Ferment at 68 °F (20 °C). When fermentation is complete, rack the beer off the trub, add the dry hop additions and dry hop for four days. Bottle or keg as usual.

Extract with grains option:
Substitute the British pale ale malt in the all-grain recipe with 3.3 lbs. (1.5 kg) Briess light liquid malt extract and 2 lbs. (0.9 kg) Briess light dried malt extract. Steep the crushed amber malt in 2.5 gallons (9.5 L) of water at 155 °F (68 °C) for 30 minutes. Remove the grains from the wort and rinse as you top your brew pot up to 5.5 gallons (21 L). Add the malt extracts and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.

Brewdog’s Punk IPA clone

(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.015
IBU = 35 SRM = 3 ABV = 5.6%

Ingredients
11.6 lbs. (5.3 kg) Maris Otter extra pale malt (1.5°L)
3 AAU Chinook hop pellets (60 mins) (0.25 oz./7 g of 12% alpha acids)
8 AAU Ahtanum™ hop pellets (0 mins) (1 oz./28 g at 8% alpha acids)
5 AAU Cascade hop pellets (0 mins) (1 oz./28 g at 5% alpha acids)
6 AAU Chinook hop pellets (0 mins) (0.5 oz./14 g at 12% alpha acids)
1 oz. (28 g) Amarillo® hop pellets (dry hop)
1 oz. (28 g) Simcoe® hop pellets (dry hop)
1 oz. (28 g) Nelson Suavin hop pellets (dry hop)
White Labs WLP007 (Dry English Ale) or Wyeast 1098 (British Ale) or Lallemand Nottingham Ale yeast (1-qt./1-L yeast starter)
1 cup corn sugar (if priming)

Step by Step
Mash grains at 156 °F (69 °C) for 1 hour, and sparge to collect about 6 gallons (23 L) of wort. Boil for 90 minutes with Chinook hops added at start of boil and Ahtanum™, Cascade and Chinook hops at flameout. Give the wort a long stir to creagte a whirlpool and let stand for 15 minutes.

Cool, and add yeast as a 1-quart (1 L) starter prepared 2–3 days earlier. Oxygenate well and let ferment for 3–5 days. Rack into a secondary fermenter and add dry hops in a sanitized muslin bag. Rack after one week, and bottle or keg as desired.

BrewDog’s Punk IPA clone

(5 gallons/19 L, extract only)
OG = 1.056  FG = 1.015
IBU = 35  SRM = 3  ABV = 5.6%

Ingredients
6.25 lbs. (2.8 kg) Pilsen dried malt extract
3 AAU Chinook hop pellets (60 mins) (0.25 oz./7 g of 12% alpha acids)
8 AAU Ahtanum™ hop pellets (0 mins) (1 oz./28 g at 8% alpha acids)
5 AAU Cascade hop pellets (0 mins) (1 oz./28 g at 5% alpha acids)
6 AAU Chinook hop pellets (0 mins) (0.5 oz./14 g at 12% alpha acids)
1 oz. (28 g) Amarillo® hop pellets (dry hop)
1 oz. (28 g) Simcoe® hop pellets (dry hop)
1 oz. (28 g) Nelson Suavin hop pellets (dry hop)
1 cup corn sugar (for priming)

Step by Step
You must be able to boil at least 3.5 gallons (13 L) of wort. In a large kitchen pot, steep crushed pale malt in 3.0 qts. (2.8 L) of water at 149 °F (65 °C) for 45 minutes. While grains are steeping, begin heating 2.75 gallons (10 L) of water in your brewpot. Lift grain bag, place in a colander and slowly rinse grains with 1.5 qt. (1.4 L) of water at 169 °F (76 °C). Add “grain tea” from steep and dried malt extract to your brewpot to make at least 3.5 gallons (13 L) of wort. Boil wort for 90 minutes, adding Columbus hops at the start and Ahtanum hops at knock-out. Stir in liquid malt extract for the final 15 minutes of the boil. (Keep a pot of boiling water handy and add water if brewpot volume drops below 3.5 gallons/13 L). Cool wort, transfer to fermenter and top up to 5.0 gallons (19 L) with cool water Add yeast from 1-quart (1-L) yeast starter prepared 2–3 days earlier. Oxygenate well and let ferment for 3–5 days. Rack into a secondary fermenter and add Amarillo hops in a sterilized muslin bag. Rack after one to two weeks, and bottle or keg as desired.

Citra SMaSH IPA

(5 gallons/19 L, all-grain)
OG = 1.060 FG = 1.012
IBU = 45 SRM = 5 ABV = 6.4%

Ingredients
12 lbs. (5.4 kg) Maris Otter pale ale malt
12 AAU Citra® hops (60 min.) (1 oz./28 g of 12% alpha acid)
1 oz. (28 g) Citra® hops (0 min.)
1 oz. (28 g) Citra® hops (dry hop)
1⁄4 tsp. Irish moss (10 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 15 qts. (14 L) of water to 165 °F (74 °C) to achieve a mash temperature of 150 °F (66 °C). Hold the mash at 150 °F (66 °C) for 60 minutes, or until conversion is complete. Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (24.6 L). Boil the wort for 75 minutes. Add the first hop addition at 60 minutes left in the boil and the Irish moss with 10 minutes remaining in the boil. Add the second addition of hops at the end of the boil.

Chill the wort to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Ferment at 68 °F (20 °C). After primary fermentation has died down, add the dry hop addition. After two days of dry hopping, rack the finished beer off the dry hops and bottle or keg.

Citra SMaSH IPA

(5 gallons/19 L, extract only)
OG = 1.060 FG = 1.012
IBU = 45 SRM = 5 ABV = 6.4%

Ingredients
8.5 lbs. (3.9 kg) Maris Otter liquid malt extract
12 AAU Citra® hops (60 min.) (1 oz./28 g of 12% alpha acid)
1 oz. (28 g) Citra® hops (0 min.)
1 oz. (28 g) Citra® hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 5 gallons (19 L) of brewing water to a boil. Remove the brewpot from the heat to add the liquid malt extract being careful not to scorch it.. Stir the wort until the extract is fully dissolved, then return to a boil. Watch the pot and continue to stir to avoid scorching. Boil the wort for 60 minutes. Add the first hop addition at 60 minutes left in the boil. Add the second addition of hops at the end of the boil.

Chill the wort to 65 °F (18 °C), let the break material settle, rack to the fermenter, pitch the yeast and aerate thoroughly. Ferment at 68 °F (20 °C). After primary fermentation has died down, add the dry hop addition. After two days of dry hopping, rack the finished beer off the dry hops and bottle or keg.

 

Dogfish Head Brewery: 60-Minute IPA

(5 gallons/19 L, all-grain)
OG = 1.064   FG = 1.019
IBU = 60   SRM = 6   ABV = 6%

 This innovative IPA employs Dogfish Head’s method of adding hops continuously over the entire boil. Showcasing a big US Northwest hop bill, 60-Minute is the session beer sister of 90-Minute IPA.

Ingredients
13 lbs. (5.9 kg) 2-row pale malt
6.4 oz. (0.18 kg) Thomas Fawcett amber malt (35 °L)
11.2 AAU Warrior® hops (60–35 min.) (0.7 oz./20 g at 16% alpha acids)
3.6 AAU Simcoe® hops (35–0 min.) (0.7 oz./20 g at 13% alpha acids)
5.6 AAU Amarillo® hops (35–0 min.) (0.7 oz./20 g at 8% alpha acids)
0.7 oz. (20 g) Amarillo® hops (0 min.)
1 oz. (28 g) Amarillo® hops (dry hop)
0.5 oz. (14 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Glacier hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1187 (Ringwood Ale) or White Labs WLP005 (British Ale) yeast (1.5 qt./~1.5 L starter @ SG 1.030)
7/8 cup (175 g) dextrose (if priming)

Step by Step
Mash the grains at 152 °F (67 °C) for 60 minutes. Mash out, vorlauf, and then sparge at 170 °F (77 °C). Boil wort for 60 minutes. Begin hopping wort with a continuous stream of Warrior® hops at a rate of 0.28 oz. (7.9 g) per 10 minutes. Warrior® should run out with 35 minutes left in boil. Refill hopper with Simcoe® and Amarillo® hops and resume hopping until the end of the boil. Add Irish moss with 15 minutes remaining. Add the 0 minute hops after boil and begin cooling. Aerate cooled wort and pitch yeast. Ferment initially at 71 °F (22 °C), but let temperature rise to 74 °F (23 °C) towards the end of fermentation. Warm condition for 3 days (to remove diacetyl), then cool beer and add dry hops, allowing 10-14 days contact time. Bottle or keg as usual.

Partial mash option: Reduce the 2-row pale malt in the all-grain recipe to 1.5 lbs. (0.68 kg) and add 4 lbs. (1.8 kg) Muntons light dried malt extract and 2 lbs. 14 oz. (1.3 kg) Muntons light liquid malt extract. Steep crushed malt at 152 °F (67 °C) in 2.25 qts. (2.1 L) of water. After 45 minutes, rinse grains with 1 qt. (1 L) of 170 °F (77 °C) water. Add water to “grain tea” to make 4 gallons (15 L). To save time, heat 3.5 gallons/13 L of water during “steep.” Stir in the dried malt extract and bring to a boil. During the boil, do not let wort volume drop below 3.5 gallons (13 L). Add boiling water if wort volume dips near this mark. Follow the hopping schedule in the all-grain version, adding the liquid malt extract with 15 mintues remaining in the boil. Follow the remaining portion of the all-grain recipe.

El Dorado IPA

(5 gallons/19 L, all-grain)
OG = 1.066 FG = 1.012
IBU = 60 SRM = 7 ABV = 7.4%

Ingredients
10 lbs. (4.5 kg) 2-row pale malt
3.5 lbs. (1.6 kg) light Munich malt (6 °L)
0.5 lb. (0.45 kg) dextrin malt
7.5 AAU El Dorado® hops (60 min.) (0.5 oz./14 g at 15% alpha acids)
18 AAU El Dorado® pellet hops (15 min.) (1.2 oz./34 g at 15% alpha acids)
18 AAU El Dorado® hops (0 min.) (1.2 oz./34 g at 15% alpha acids)
2.5 oz. (71 g) El Dorado® pellet hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale), or Lallemand Nottingham yeast
3⁄4 cups corn sugar (if priming)

Step by Step
Mash at 152–154 °F (67–78 °C). Boil 60 minutes, adding hops and Irish moss at times indicated. After adding the flameout hops stir the wort for about a minute to create a whirlpool and let it spin and settle out for 15 minutes before chilling. Ferment at 68 °F (20 °C). After primary fermentation dies down, add the dry hops and wait three to six days before bottling or kegging.

El Dorado IPA

(5 gallons/19 L, extract with grains)
OG = 1.066 FG = 1.012
IBU = 60 SRM = 7 ABV = 7.4%

Ingredients
9 lbs. (4.1 kg) Maris Otter liquid malt extract
0.5 lb. (0.32 kg) dextrin malt
7.5 AAU El Dorado® hops (60 min.) (0.5 oz./14 g at 15% alpha acids)
18 AAU El Dorado® pellet hops (15 min.) (1.2 oz./34 g at 15% alpha acids)
18 AAU El Dorado® hops (0 min.) (1.2 oz./34 g at 15% alpha acids)
2.5 oz. (71 g) El Dorado® pellet hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1028 (London Ale), White Labs WLP013 (London Ale), or Lallemand Nottingham yeast
3⁄4 cups corn sugar (if priming)

Step by Step
Steep crushed malt in 2.5 qts. (2.4 L) of water at 160°F (71 °C) for 20 minutes. Add the liquid malt extract off heat and stir until fully dissolved. Bring volume up 6 gallons (23 L) and raise to a boil. Boil 60 minutes adding hops and Irish moss at the time indicated. Post boil, stir the wort for about a minute to create a whirlpool and let it spin and settle out for 15 minutes before chilling. Ferment at 68 °F (20 °C). After primary fermentation dies down, add the dry hops three to six days before bottling or kegging.

 

Fort George Brewery: Suicide Squeeze IPA clone

5 gallons/19 L, all-grain)
OG = 1.044   FG = 1.008
IBU = 48   SRM = 6   ABV = 4.7%

This beer was brewed as a collaboration with Seattle’s Suicide Squeeze records. It is packed with Mosaic, Amarillo, and Citra hops.

Ingredients
8.4 lbs. (3.8 kg) 2-row pale malt
0.25 lb. (113 g) crystal malt (40 °L)
0.5 lb. (0.23 kg) flaked oats
2.8 AAU Mosaic™ hop pellets (60 min.) (0.25 oz./7 g at 11% alpha acids)
8.3 AAU Mosaic™ hop pellets (15 min.) (0.75 oz./21 g at 11% alpha acids)
6.5 AAU Citra® hop pellets (15 min.) (0.5 oz./14 g at 13% alpha acids)
2 oz. (57 g) Mosaic™ hop pellets (0 min.)
2.5 oz. (71 g) Mosaic™ hop pellets (dry hop)
0.25 oz. (7 g) Citra® hop pellets (dry hop)
1⁄2 tsp. Irish moss (30 min.)
Wyeast 1968 (London ESB), White Labs WLP002 (English Ale), or Lallemand Windsor Ale yeast
2⁄3 cup (133 g) dextrose (if priming)

Step by Step
This is a single step infusion mash, mashing at 154 to 156 °F (68 to 69 °C) to create a fuller-bodied beer. Mix all the crushed grains with 3.5 gallons (13 L) of 170 °F (77 °C) water and stabilize the mash at 156 °F (68 °C) for 60 minutes. Raise your mash temperature to 165 °F (74 °C) and sparge with enough 175 °F (79 °C) water to collect approximately 6 gallons (23 L) of wort. Boil wort for 60 minutes. Add hops and Irish moss as indicated. At the end of the boil, add 0-minute hop addition and immediately begin cooling your wort. You would like to have these hops in the wort with the temperature between boiling and around 150 °F (66 °C) for close to five minutes. When you have cooled the wort to about 80 °F (27 °C), you can strain the wort into a fermenter. Aerate the wort and pitch the yeast. Ferment at 70 °F (21 °C). When fermentation is complete, rack the beer off the trub and add the dry hops. Allow the beer to absorb the dry hop flavors for about four days. Bottle or keg as normal.

Extract with grains option:
Substitute the 2-row pale malt in the all-grain recipe with 3.3 lbs. (1.5 kg) Briess Pilsen liquid malt extract and 2 lbs. (0.9 kg) Briess light dried malt extract. Steep the crushed grains in 2.5 gallons (9.5 L) of water at 155 °F (68 °C) for 30 minutes. Remove the grains from the wort and rinse with hot water, bringing the brew pot volume up to 5.5 gallons (21 L). Add the malt extracts and boil for 60 minutes. Follow the remaining portion of the all-grain recipe.

Tips for Success:
Flaked grains such as flaked oats (as used in this recipe) or flaked wheat can provide extra mouthfeel, which can help balance a beer with higher hops and lower alcohol. Flaked grains technically should be mashed, or partial mashed to convert the starch. In the extract with grains version of this recipe, the grains are steeped at 155 °F (68 °C). This will not convert the starch in the grains, but it will still increase the mouthfeel (but may also leave some haze behind.)

Harpoon Brewery: Harpoon IPA

(5 gallons/19 L, all-grain)
OG = 1.057   FG = 1.013
IBU = 42   SRM = 7   ABV = 5.9%

This Harpoon classic started out as a summer seasonal in 1993 and ended up becoming one of the brewery’s biggest sellers. It is a crisp, clean, fairly traditional English IPA that will always be in style.

Ingredients
10 lbs. (4.5 kg) 2-row pale malt
1.5 lbs. (0.68 kg) Munich malt (10 °L)
0.5 lbs. (0.23 kg) Briess Victory® malt
7.8 AAU Columbus hops (60 min.) (0.6 oz./17 g at 13% alpha acids)
5 AAU Cascade hops (10 min.) (1 oz./28 g at 5% alpha acids)
5 AAU Cascade hops (0 min.) (1 oz./28 g at 5% alpha acids)
1.5 oz. (43 g) Cascade hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP007 (Dry English Ale), Wyeast 1098 (British Ale), or Lallemand Nottingham yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
Mash grains for 60 minutes at 152 °F (67 °C) in 4 gallons (15 L) of mash water. Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect 6.5 gallons (25 L). Boil for 90 minutes. Add hops and Irish moss according to the schedule. When done boiling, let the wort settle for 10 minutes then begin cooling. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C) until complete (7 to 10 days). After fermentation is complete, transfer beer to secondary and add dry hops. Let these hops sit in the beer for about a week to enhance the hop aroma, then separate the hops from the beer and bottle or keg as usual.

Partial mash option: Substitute the 2-row pale malt in the all-grain recipe with 2.7 lbs. (1.2 kg) light dried malt extract and 3.3 lbs. (1.5 kg) light liquid malt extract. Place crushed malts in a nylon steeping bag and steep in 3 qts. (2.8 L) of water at 152 °F (67 °C) for 30 minutes. Rinse grains with 1.5 qts. (1.5 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11 L), stir in dried malt extract and bring to a boil. Add hops according to the schedule and Irish moss and liquid malt extract with 15 minutes left in the boil. Follow the remaining portion of the all-grain recipe.

Hop Skip & Jump American IPA

(5 gallons/19 L, all-grain)
OG = 1.069 FG = 1.017
IBU = 66 SRM = 7 ABV = 7.2%

Ingredients
12 lbs. (5.45 kg) 2-row pale malt
2 lbs. (0.9 kg) Munich malt (10 °L)
0.5 lb. (0.23 kg) crystal malt (15 °L)
13.1 AAU Columbus hops (60 min.) (0.85 oz./24 g at 15.4% alpha acids)
4 AAU Amarillo® hops (30 min.) (0.5 oz./14 g at 8% alpha acids)
6.5 AAU Simcoe® hops (10 min.) (0.5 oz./14 g at 13% alpha acids)
4 AAU Amarillo® hops (0 min.) (0.5 oz./14 g at 8% alpha acids)
1 oz. (28 g) Simcoe® hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast (2.25 qt./~2.25 L yeast starter)
3⁄4 cup corn sugar (if priming)

Step by Step
Mill the grains. Dough in using 4.5 gallons (17 L) of water with a target mash temperature of 150 °F (65 °C). Hold the mash temperature for approximately 60 minutes or until the conversion is complete. Raise the temperature of the mash to 168 °F (76 °C) and begin sparging with 170 °F (77 °C) water until you collect 6 (23 L) gallons of wort in the kettle. The total wort boiling time for this recipe is 60 minutes. Make additions according to the ingredient list.

Cool the wort to 70 °F (21 °C), transfer to your fermenter and aerate the wort adequately before pitching your yeast. Ferment around 70 °F (21 °C) until the final gravity is reached, which should be in five to seven days. Rack to a secondary vessel and allow the beer to mature another five to seven days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

Hop Skip & Jump American IPA

(5 gallons/19 L, extract with grains)
OG = 1.069 FG = 1.017
IBU = 66 SRM = 8 ABV = 7.2%

Ingredients
8.25 lbs. (3.75 kg) golden liquid malt extract
1 lb. (0.45 kg) Munich liquid malt extract (10 °L)
0.5 lb. (0.23 kg) crystal malt (15 °L)
13.1 AAU Columbus hops (60 min.) (0.85 oz./24 g at 15.4% alpha acids)
4 AAU Amarillo® hops (30 min.) (0.5 oz./14 g at 8% alpha acids)
6.5 AAU Simcoe® hops (10 min.) (0.5 oz./14 g at 13% alpha acids)
4 AAU Amarillo® hops (0 min.) (0.5 oz./14 g at 8% alpha acids)
1 oz. (28 g) Simcoe® hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
1 tsp. Irish moss (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast (2.25 qt./~2.25 L yeast starter)
3⁄4 cup corn sugar (if priming)

Step by Step
Mill the specialty grains. Place the milled grains in a grain bag and steep them in 2 gallons (8 L) of 150 °F (66 °C) water for 30 minutes. Rinse the grain bag with about 2 quarts (2 L) of water and allow it to drip into the kettle. Add enough water for a pre-boil volume of 6 gallons (23 L). (If you cannot perform a full-wort boil, boil at least 4 gallons/15 L of wort and reserve about half of the malt extract for the final 15 minutes of the boil.) Stir in the malt extracts and begin the boil. The total wort boiling time for this recipe is 60 minutes. Make additions according to the ingredient list.

Cool the wort to 70 °F (21 °C), transfer to your fermenter and aerate the wort adequately before pitching your yeast. Ferment around 70 °F (21 °C) until the final gravity is reached, which should be in five to seven days. Rack to a secondary vessel and allow the beer to mature another five to seven days around the same temperature. Your beer is now ready to rack into a keg or bottles along with the priming sugar.

Hoppiness is an IPA

(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.012
IBU = 65 SRM = 8 ABV = 7.2%

Ingredients
11.5 lbs. (5.2 kg) pale ale malt
14.1 oz. (0.4 kg) crystal malt (15 °L)
10.6 oz. (0.3 kg) Munich malt
3.5 oz. (0.1 kg) crystal malt (40 °L)
10.9 AAU Horizon hops (60 min.) (0.84 oz./24 g at 13% alpha acids)
7.6 AAU Centennial hops (10 min.) (0.84 oz./24 g at 9% alpha acids)
10.1 AAU Simcoe® hops (5 min.) (0.84 oz./24 g at 12% alpha acids)
7.6 AAU Amarillo® hops (0 min.) (0.84 oz./24 g at 9% alpha acids)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 149 °F (65 °C). Hold the mash at 149 °F (65 °C) until enzymatic conversion is complete. Infuse the mash with near-boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 5.9 gallons (22.3 L) and the gravity is 1.055.

Once the wort is boiling, add the bittering hops. The total wort boil time is 1 hour after adding the bittering hops. During that time add the Irish moss or other kettle finings with 15 minutes left in the boil and add the last three hop additions at 10 minutes remaining, 5 minutes remaining and at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 11 grams of properly rehydrated dry yeast, two packages of liquid yeast, or one package of liquid yeast in a 2.5-liter starter. Ferment around 67 °F (19 °C) until the yeast drops clear. With healthy yeast, fermentation should be complete in a week or less. Allow the lees to settle and the brew to mature without pressure for another two days after fermentation appears finished. Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar and bottle.

Hoppiness is an IPA

(5 gallons/19 L, extract plus grains)
OG = 1.065 FG = 1.012
IBU = 65 SRM = 8 ABV = 7.2%

Ingredients
8 lbs. (3.6 kg) pale ale liquid malt extract
14.1 oz. (0.4 kg) crystal malt (15 °L)
10.6 oz. (0.3 kg) Munich malt
3.5 oz. (0.1 kg) crystal malt (40 °L)
10.9 AAU Horizon hops (60 min.) (0.84 oz./24 g at 13% alpha acids)
7.6 AAU Centennial hops (10 min.) (0.84 oz./24 g at 9% alpha acids)
10.1 AAU Simcoe® hops (5 min.) (0.84 oz./24 g at 12% alpha acids)
7.6 AAU Amarillo® hops (0 min.) (0.84 oz./24 g at 9% alpha acids)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
If you can’t get fresh liquid malt extract, use an appropriate amount of dried malt extract instead.

Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1 gallon (~4 liters) of water at roughly
170 °F (77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.055 (13.6 °P). Stir thoroughly to help dissolve the extract and bring to a boil.
Once the wort is boiling, add the bittering hops. The total wort boil time is 1 hour after adding the bittering hops. During that time add the Irish moss or other kettle finings with 15 minutes left in the boil and add the last three hop additions at 10 minutes remaining, 5 minutes remaining and at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 11 grams of properly rehydrated dry yeast, two packages of liquid yeast, or one package of liquid yeast in a 2.5-liter starter. Follow the fermentation and packaging instructions for the all-grain version.

Hoppy Days IPAyyyeee

(5 gallons/19 L, all-grain)
OG = 1.075 FG = 1.020
IBU = 100+ SRM = 5 ABV = 7.7%

Ingredients
14.4 lbs. (6.5 kg) 2-row pale malt (1.8 °L)
1 lb. (0.45 kg) dextrin malt (2 °L)
6 oz. (0.17 kg) caramel malt (10 °L)
28 AAU Columbus hops (60 min.) (2 oz./57 g at 14% alpha acids)
28 AAU Columbus hops (20 min.) (2 oz./57 g at 14% alpha acids)
11 AAU Cascade hops (15 min.) (2 oz./57 g at 5.5% alpha acids)
10.8 AAU Hallertauer hops (10 min.) (2 oz./57 g at 5.4% alpha acids)
10.8 AAU Hallertauer hops (5 min.) (2 oz./57 g at 5.4% alpha acids)
2 oz. (57 g) Cascade hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Heat 18.4 quarts (17.5 L) strike water to 161 °F (72 °C) in order to stabilize the mash at 152 °F (67 °C). Hold at this temperature for 60 minutes. Raise mash to 168 °F (76 °C) and begin to lauter. Bring wort to a boil, adding hops at times indicated. After finished with the 60 minutes of boiling, cool the wort to 68 °F (20 °C) and pitch yeast. Ferment at 68 °F (20 °C) for 14 days. Dry hop the beer after the first seven days and let rest another seven days before bottling or kegging.

Hoppy Days IPAyyyeee

(5 gallons/19 L, extract with grains)
OG = 1.075 FG = 1.020
IBU = 100+ SRM = 5 ABV = 7.7%

Ingredients
7.7 lbs. (3.5 kg) extra light dried malt extract
1 lb. (0.45 kg) dextrin malt (2 °L)
6 oz. (0.17 kg) caramel malt (10 °L)
28 AAU Columbus hops (60 min.) (2 oz./57 g at 14% alpha acids)
28 AAU Columbus hops (20 min.) (2 oz./57 g at 14% alpha acids)
11 AAU Cascade hops (15 min.) (2 oz./57 g at 5.5% alpha acids)
10.8 AAU Hallertauer hops (10 min.) (2 oz./57 g at 5.4% alpha acids)
10.8 AAU Hallertauer hops (5 min.) (2 oz./57 g at 5.4% alpha acids)
2 oz. (57 g) Cascade hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place the crushed grain in a muslin bag and steep for 20 minutes at 160 °F (71 °C) in 1 gallon (3.8 L) water. Remove the grain bag and wash with 2 qts (2 L) hot water. Top off the brew pot to 5 gallons (19 L) and bring wort to a boil. Turn off heat and add the dried malt extract. Stir until completely dissolved then return to heat. Boil for 60 minutes, adding hops at times indicated. After the boil, cool the wort to 68 °F (20 °C) and pitch yeast. Ferment at 68 °F (20 °C) for 14 days. Dry hop the beer after the first seven days and let rest another seven days before bottling or kegging.

inSANTIAM IPA

(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.014
IBU = 64 SRM = 5 ABV = 8%

Ingredients
10 lbs. (4.5 kg) Pilsner 2-row malt
4 lbs. (1.8 kg) 2-row pale malt
1 lb. (0.45 kg) dextrin malt
11 AAU Santiam hops (60 min.) (2 oz./57 g at 5.5% alpha acids)
11 AAU Santiam hops (15 min.) (2 oz./57 g at 5.5% alpha acids)
11 AAU Santiam hops (5 min.) (2 oz./57 g at 5.5% alpha acids)
2 oz. (57 g) Santiam hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or, Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single step infusion mash. Mash the grains at 156 °F (69 °C) for 40 minutes, then raise mash temperature to 168 °F (76 °C) over 10 minutes and rest at 168 °F (76 °C) for another 10 minutes. Sparge with 175 °F (79 °C) water. Collect 7 gallons (26.5 L) of wort in boil kettle. This will be a 90-minute boil due to the amount of Pilsner malt to help drive off Di-Methyl Methionine (DMS). Add other ingredients as indicated in the ingredients list. Once the boil is complete, chill the wort to 75 °F (24 °C) and transfer to fermenting vessel. Aerate the wort and pitch the rehydrated yeast. Ferment at 68 °F (20 °C) for seven days and then add dry hops. For kegging, I leave dry hops for 14 days, cold crash the beer and transfer to keg on 12 psi. For bottling, transfer to secondary fermenter after seven days and then bottle with priming sugar. Allow beer to carbonate and age for two more weeks.

inSANTIAM IPA

(5 gallons/19 L, extract with grains)
OG = 1.072 FG = 1.014
IBU = 64 SRM = 5 ABV = 8%

Ingredients
6.6 lbs. (3 kg) Pilsen liquid malt extract
2.2 lbs. (1 kg) light dried malt extract
1 lb. (0.45 kg) dextrin malt
11 AAU Santiam hops (60 min.) (2 oz./57 g at 5.5% alpha acids)
11 AAU Santiam hops (15 min.) (2 oz./57 g at 5.5% alpha acids)
11 AAU Santiam hops (5 min.) (2 oz./57 g at 5.5% alpha acids)
2 oz. (57 g) Santiam hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or, Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place crushed grains in a steeping bag and soak in 1 gallon (3.8 L) of 156 °F (69 °C) water for 30 minutes. Remove the grain from the wort and place in a colander over the brewpot. Rinse grain bag with 2 qts. (1.9 L) of 170 °F (77 °C) water. Bring 6 gallons (23 L) of wort to a boil. This will be a 60-minute boil, making sure the liquid malt extract is added off heat to avoid scorching. Add other ingredients as indicated in the ingredients list.

Once the boil is complete, chill the wort to 75 °F (24 °C) and transfer it to the primary fermenting vessel. Aerate the wort and pitch the rehydrated yeast. Ferment at 68 °F (20 °C) for seven days and then add dry hops. For kegging, I leave the dry hops in for 14 days, cold crash the beer and transfer to keg on 12 PSI. For bottling, transfer to secondary fermenter after seven days and then bottle with priming sugar. Allow beer to carbonate and age for two more weeks.

Klaus Brau’s Kitchen Sink IPA

(5 gallons/19 L, all-grain)
OG = 1.060   FG = 1.013
IBU = 67  SRM = 8  ABV = 6.2%

Ingredients
7 lbs. (3.18 kg) 2-row pale malt
3.5 lbs. (1.59 kg) Optic pale ale malt
2.9 lbs. (1.32 kg) Vienna malt
0.6 lb. (0.27 kg) crystal malt (40 °L)
14 AAU Magnum hops (60 min.) (1 oz./28 g at 14% alpha acids)
5 AAU Centennial hops (30 min.) (0.5 oz./14 g at 10% alpha acids)
5 AAU Centennial hops (15 min.) (0.5 oz./14 g at 10% alpha acids)
3.5 AAU Cascade hops (5 min.) (0.5 oz./14 g at 7% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Amarillo® hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Centennial hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Make a yeast starter if using a liquid strain a day or two before brew day. On brew day perform a single infusion mash. Mash in at 152 °F (67 °C) in 4.4 gallons (16.6 L) of water. Hold this temperature for 60 minutes. Sparge with 180 °F (82 °C) water to collect 7 gallons (26.5 L) of wort. Boil for 60 minutes, adding hops at times indicated. The goal is to get 5.5 gallons (21 L) into your fermenter. Chill the wort to 64 °F (18 °C). Ferment between 64–68 °F (18–20 °C). Transfer to a secondary vessel after primary fermentation is complete. Dry hop for one week with 0.5 oz. (14 g) Amarillo®, 0.5 oz. (14 g) Simcoe®, and 0.5 oz. (14 g) Centennial hops. After one week dry hop again with 0.5 oz. (14 g) Simcoe® and 0.5 oz. (14 g) Cascade hops. Prime to 2.3 volumes of CO2.

Klaus Brau’s Kitchen Sink IPA

(5 gallons/19 L, extract with grains)
OG = 1.060   FG = 1.013
IBU = 67  SRM = 8  ABV = 6.2%

Ingredients
7 lbs. (3.2 kg) golden light dried malt extract
0.5 lb. (0.23 kg) Vienna malt
0.5 lb. (0.23 kg) crystal malt (40 °L)
14 AAU Magnum hops (60 min.) (1 oz./28 g at 14% alpha acids)
5 AAU Centennial hops (30 min.) (0.5 oz./14 g at 10% alpha acids)
5 AAU Centennial hops (15 min.) (0.5 oz./14 g at 10% alpha acids)
3.5 AAU Cascade hops (5 min.) (0.5 oz./14 g at 7% alpha acids)
0.5 oz. (14 g) Centennial hops (0 min.)
0.5 oz. (14 g) Cascade hops (0 min.)
0.5 oz. (14 g) Amarillo® hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Centennial hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Make a yeast starter if using a liquid strain a day or two before brew day. On brew day, steep the crushed grain in 2 gallons (7.6 L) of water as it warms until a temperature of about 150 °F (65.5 °C) is reached, or approximately 20 minutes. Remove grains from the wort and rinse with 4 quarts (3.8 L) of hot water. Add the liquid to reach a total of 3 gallons (11.3 L) and bring to a boil. If you can do a full volume boil, 5.5 gallon (21 L), it is recommended. Turn off the heat, add the malt extract, and stir until completely dissolved. Return to heat and add first hop addition. Continue to add hop additions at intervals listed in the ingredients list. Cool the wort to room temperature, then top off with cold, filtered water to reach 5.5 gallons (21 L). Pitch yeast starter. Ferment between 64–68 °F (18–20 °C). Transfer to a secondary vessel after primary fermentation is complete. Dry hop for one week with 0.5 oz. (14 g) Amarillo®, 0.5 oz. (14 g) Simcoe®, and 0.5 oz. (14 g) Centennial hops. After one week dry hop again with 0.5 oz. (14 g) Simcoe® and 0.5 oz. (14 g) Cascade hops. Prime to 2.3 volumes of CO2.

Lagunitas Brewing Company: Lagunitas IPA

(5 gallons/19 L, all-grain)
OG = 1.061   FG = 1.016
IBU = 67   SRM = 9   ABV = 6.2%

The flagship IPA that Lagunitas built their brewing name on is a well-rounded West Coast IPA with lots of hop complexity and a solid malty balance.

Ingredients
9.4 lbs. (4.3 kg) 2-row pale malt
1.3 lbs. (0.59 kg) crystal malt (10 °L)
13 oz. (0.37 kg) wheat malt
13 oz. (0.37 kg) light Munich malt (6 °L)
9 oz. (0.25 kg) crystal malt (60 °L)
8.25 AAU Horizon hops (60 min.) (0.75 oz./21 g at 11% alpha acids)
4.5 AAU Summit™ hops (60 min.) (0.25 oz./7 g at 18% alpha acids)
4.5 AAU Willamette hops (30 min.) (0.9 oz./26 g at 5% alpha acids)
2.4 AAU Centennial hops (30 min.) (0.25 oz./7 g at 9.5% alpha acids)
7.5 AAU Cascade hops (0 min.) (1.5 oz./43 g at 5% alpha acids)
1 oz. (28 g) Cascade hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 tsp. Irish moss (15 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
3⁄4 cups (150 g) dextrose (if priming)

Step by Step
Mash grains at 160 °F (71 °C). Mash out, vorlauf, and then sparge at 170 °F (77 °C) to collect enough wort to result in 5 gallons (19 L) after a 90-minute boil. Boil for 90 minutes, adding ingredients as indicated in the ingredient list. After the boil, let the wort sit for 15 minutes before cooling. Ferment at 70 °F (21 °C). When fermentation slows, add dry hops for five to seven days. Bottle or keg as usual.

Partial mash option: Reduce the 2-row pale malt in the all-grain recipe to 1 lb. (0.45 kg) and add 4.5 lbs. (2 kg) light dried malt extract. Steep crushed grains in 1 gallon (3.8 L) of water at 160 °F (71 °C) for 45 minutes. Remove grain bag and rinse with at least 2 gallons (8 L) hot water over your brew pot. Boil for 60 minutes. Follow the remaining portion of the all-grain recipe.

Lawson’s Finest Liquids Super Session #2 clone

(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.017
IBU = 47 SRM = 5 ABV = 4.3%

Sean Lawson designed Super Session to be a hoppy, flavorful beer with low alcohol for those times when you are having more than one.

INGREDIENTS
8.6 lb. (3.9 kg) 2-row pale ale malt
1 lb. (0.45 kg) Carapils malt
6 oz. (170 g) crystal malt (10°L)
6 oz. (170 g) Munich malt (10°L)
2.5 AAU Amarillo pellet hops (60 mins.) (0.25 oz./7 g at 10% alpha acids)
5 oz. (142 g) Amarillo pellet hops (0 mins.)
3 oz. (85 g) Amarillo pellet hops (dry hop)
½ teaspoon Irish moss (30 mins.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), Lallemand BRY-97, Fermentis Safale US-05, or Mangrove Jack’s M44 (US West Coast) yeast
2/3 cup (130 g) dextrose (if priming)

STEP BY STEP
Mash the grains at 158°F (70°C) for 60 minutes. Raise the mash temperature to 165°F (74°C) and sparge with enough 175°F (79°C) water to collect approximately 6 gallons (23 L) of wort. Boil the wort for 60 minutes. Add the first Amarillo hop addition at the beginning of the boil, primarily as a foam inhibitor. Add the Irish moss for the last 30 minutes. Turn off the burner at the end of the boil and remove the pot from the heat source (if you’re brewing on an electric burner). Add 5 ounces (142 g) of Amarillo hops and stir. After about 3 to 4 minutes, begin using your wort chiller to drop the temperature of the wort to pitching temperature. This addition is a bit tricky, but the goal is to have the large amount of hops in your wort for about 5 minutes after the wort has finished boiling but hasn’t yet cooled to below approximately 150°F (66°C). This extracts a small amount of hop bitterness and a large amount of hop flavor. When you have cooled the wort to about 80°F (27°C), you can strain the wort into a fermenter. Aerate the wort and pitch the yeast. Ferment at 68 to 70°F (20 to 21°C) to help hold the aromatics in the beer. When fermentation is complete, rack the beer off the trub and add the remaining Amarillo dry hop addition. Allow the beer to absorb the dry hop flavors for about 4 days. Bottle or keg as usual.

EXTRACT WITH GRAINS OPTION:
Substitute the 2-row pale ale malt with 3.3 pounds (1.5 kg) Briess light unhopped liquid malt extract and 2.1 pounds (0.95 kg) Briess light dried malt extract. Steep the crushed malts in 2.5 gallons (9.5 L) of water at 155°F (68°C) for 30 minutes. Remove the grains from the wort. Add the malt extracts, stir well to incorporate, and boil for 60 minutes (see the all-grain recipe for notes on hop additions). Chill the wort, transfer to your fermenter, and top up with filtered water to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Mayflower Brewing Company: Mayflower IPA clone

(5 gallons/19 L, all- grain)
OG = 1.062   FG = 1.014
IBU = 72   SRM = 6   ABV = 6.5%

Mayflower describes this beer as balancing a, “powerful hop profile with full malt flavor to create a smooth brew with well-rounded bitterness.”

Ingredients
11.5 lbs. (4.5 kg) 2-row pale malt
18 oz. (0.51 kg) Munich malt (8 °L)
10 oz. (0.28 kg) Weyermann Carared® malt (20 °L)
7.8 AAU Nugget hop pellets (60 min.) (0.6 oz./17 g at 13% alpha acids)
12.8 AAU Simcoe® hop pellets (30 min.) (1 oz./28 g at 12.8% alpha acids)
5 AAU Amarillo® hop pellets (5 min.) (0.5 oz./14 g at 10% alpha acids)
5 AAU Amarillo® hop pellets (0 min.) (0.5 oz./14 g at 10% alpha acids)
1 oz. (28 g) Glacier hop pellets (dry hop)
1⁄2 tsp. Irish moss (30 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP002 (English Ale), Wyeast 1099 (Whitbread Ale), or Safale S-04 yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
This is a single step infusion mash. Mix all of the crushed grains with 5 gallons (19 L) of 171 °F (77 °C) water to stabilize at 150 °F (66 °C) for 60 minutes. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6 gallons (23 L) of wort runoff to boil for 60 minutes. Add hops, Irish moss and yeast nutrients according to the schedule. Cool the wort to 75 °F (24 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 68 °F (20 °C). Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing. Add the dry hops and allow the beer to condition for one week and then bottle or keg.

Partial mash option:
Reduce the 2-row pale malt in the all-grain recipe to 1.5 lbs. (0.68 kg) and add 6.6 lbs. (3 kg) Coopers light liquid malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 150 °F (66 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid malt extract and boil for 60 minutes. Add the hops, Irish moss and yeast nutrient as per the schedule. Add the wort to 2 gallons (7.6 L) of cold water in the sanitized fermenter and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

New Belgium Brewing Co.’s Ranger IPA clone

(5 gallons/19 L, all-grain)
OG = 1.059 FG = 1.009
IBU = 70 SRM = 7 ABV = 6.5%

Ingredients
12 lbs. (5.4 kg) 2-row pale malt
4 oz. (113 g) crystal malt (120 °L)
12 AAU Chinook hops (60 min.) (1 oz./28 g at 12% alpha acids)
6.5 AAU Simcoe® hops (30 min.) (0.5 oz./14 g at 13% alpha acids)
3.8 AAU Cascade hops (15 min.) (0.75 oz./21 g at 5% alpha acids)
0.5 oz. (14 g) Chinook hops (0 min.)
0.5 oz. (14 g) Simcoe® hops (0 min.)
1 oz. (28 g) Cascade hops (0 min.)
2.5 oz. (71 g) Cascade hops (dry hop)
Wyeast 1792 (Fat Tire Ale), Wyeast 1272 (American Ale II), or White Labs WLP051 (California Ale V) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash at 148 °F (64 °C). Boil for 90 minutes, adding hops at times indicated. Cool wort and transfer to fermenter. Ferment at 68 °F (20 °C). Dry hop in secondary or keg for one week and then bottle or keg.

New Belgium Brewing Co.’s Ranger IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.059 FG = 1.009
IBU = 70 SRM = 7 ABV = 6.5%

Ingredients
4.5 lbs. (2 kg) Briess light dried malt extract
1 lb. (0.45 kg) cane sugar (15 min.)
1 lb. 13 oz. (0.82 kg) pale malt
4 oz. (113 g) crystal malt (120 °L)
12 AAU Chinook hops (60 min.) (1 oz./28 g at 12% alpha acids)
6.5 AAU Simcoe® hops (30 min.) (0.5 oz./14 g at 13% alpha acids)
3.8 AAU Cascade hops (15 min.) (0.75 oz./21 g at 5% alpha acids)
0.5 oz. (14 g) Chinook hops (0 min.)
0.5 oz. (14 g) Simcoe® hops (0 min.)
1 oz. (28 g) Cascade hops (0 min.)
2.5 oz. (71 g) Cascade hops (dry hop)
Wyeast 1792 (Fat Tire Ale), Wyeast 1272 (American Ale II), or White Labs WLP051 (California Ale V) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Steep grains in 3 qts. (2.8 L) of water at 148 °F (64 °C) for 45 minutes. Add water to make 4 gallons (15 L) of wort and bring to a boil. Stir in roughly half of the dried malt extract and boil for 60 minutes, adding hops at times indicated. Add remaining malt extract and cane sugar for final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water, aerate and pitch yeast. Ferment at 68 °F (20 °C). Dry hop in secondary or keg for one week.

North Coast Brewing Co.’s Acme IPA clone

(5 gallons/19 L, all-grain)
OG = 1.062  FG = 1.011
IBU = 56  SRM = 7  ABV = 6.6%

Ingredients
11.33 lbs. (5.1 kg) Great Western 2-row pale malt
1 lb. (0.45 kg) Vienna malt
0.33 lbs. (0.15 kg) Munich malt
0.33 lbs. (0.15 kg) Carapils® malt
3.3 AAU Cluster hops (60 min.) (0.47 oz./13 g of 7% alpha acids)
3.3 AAU Cluster hops (30 min.) (0.47 oz./13 g of 7% alpha acids)
14 AAU Northern Brewer (0 min.) (1.6 oz./44 g of 9% alpha acids)
1 tsp. Irish moss (15 min.)
Wyeast 1056 (American Ale) or White Labs WLP001 (California Ale) yeast
0.75 cups corn sugar (if priming)

Step by Step
Mash at 154 °F (68 °F) for 60 minutes. Recirculate for 20 minutes, then collect 7 gallons (26 L) of wort. Boil for 90 minutes, adding Clusters hop charges with 60 minutes and 30 minutes left in boil. At 15 minutes left in the boil, add the Irish moss. At knockout, add the Northern Brewer hops, whirlpool the wort and let it sit for 30 minutes (covered) before you begin cooling. After 30 minutes, chill wort, aerate and pitch yeast. Ferment at 68 °F (20 °C).

Partial mash option: Replace 2-row malt with 5.5 lbs. (2.5 kg) of light dried malt extract and 1.0 lb. (0.45 kg) 2-row malt. Steep crushed 2-row, Vienna, Munich and Carapils malts in 3 quarts (~3 L) of water at 154 °F (68 °C) for 45 minutes. Follow all-grain instrcutions for boiling and fermentation.

Peachtree IPA

(5 gallons/19 L, all-grain)
OG = 1.063  FG = 1.012
IBU = 66  SRM = 9 ABV = 6.7%

Ingredients
11.75 lbs. (5.3 kg) US 2-row pale malt
1.4 lbs. (0.64 kg) Munich malt (9 °L)
13 oz. (0.36 kg) crystal malt (20 °L)
9 oz. (0.25 kg) crystal malt (40 °L)
16.3 AAU Nugget hops (60 min.) (1.25 oz./35 g at 13% alpha acids)
16.3 AAU Simcoe® hops (5 min.) (1.25 oz./35 g at 13% alpha acids)
1.25 oz. (35 g) Amarillo® hops (0 min.)
1.25 oz. (35 g) Citra® hops (dry hop)
½ tsp. yeast nutrient (15 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by Step
This is a single infusion mash. Heat 4.5 gallons (17 L) of strike water for a mash ratio of about 1.25 quarts per pound of grain (2.6 L/kg). Target a mash temperature of 154 °F (68 °C) and hold for 60 minutes. Batch sparge with enough water to collect approximately 7 gallons (26.4 L) of wort runoff and bring to a boil. The goal is to get 5.5 gallons (21 L) of wort into the fermenter.

Boil the wort for 60 minutes adding the Nugget hops at the beginning, the yeast nutrients with 15 minutes left in the boil, and the Simcoe® hop addition with five minutes remaining in the boil. After turning off the heat, add the Amarillo® hops, then chill the wort to 68 °F (20 °C) and pitch the yeast, preferably as a 1.5-L yeast starter if pitching liquid yeast. Hold at this temperature for the duration of primary fermentation. Fermentation should take 10–14 days. Following fermentation, dry hop with Citra® hops for five days before bottling or transferring to keg. Prime to 2.4 volumes of CO2.

Peachtree IPA

(5 gallons/19 L, extract with grains)
OG = 1.063  FG = 1.012
IBU = 66  SRM = 9 ABV = 6.7%

Ingredients
4.75 lbs. (2.15 kg) extra light dried malt extract
3.3 lbs. (1.5 kg) Munich liquid malt extract
8 oz. (0.23 kg) crystal malt (20 °L)
8 oz. (0.23 kg) crystal malt (40 °L)
16.3 AAU Nugget hops (60 min.) (1.25 oz./35 g at 13% alpha acids)
16.3 AAU Simcoe® hops (5 min.) (1.25 oz./35 g at 13% alpha acids)
1.25 oz. (35 g) Amarillo® hops (0 min.)
1.25 oz. (35 g) Citra® hops (dry hop)
½ tsp. yeast nutrient (15 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Steep the crushed grain in 2 gallons (7.6 L) of water as it warms until a temperature of about 170 °F (77 °C) is reached, or approximately 20 minutes. Remove the grains from the wort and rinse with 4 quarts (3.7 L) of hot water. Add the liquid to reach a total of 3 gallons (11.3 L) in the brew pot and bring the wort to a boil. Turn off the heat, add the liquid malt extract, and stir until completely dissolved. Return to heat and add the Nugget hops. With 15 minutes remaining in the boil, add the dried malt extract and yeast nutrients. Add the Simcoe® hop addition with five minutes remaining in the boil. After turning off the heat, add the Amarillo® hops and then rapidly chill the wort to room temperature. Transfer to a fermenter and top off to 5.5 gallons (21 L).
Pitch the yeast when the temperature of the wort is about 68 °F (20 °C). Preferably pitch the yeast as a 1.5-L starter if pitching liquid yeast. Hold the wort at this temperature for the duration of primary fermentation. Fermentation should take 10–14 days. Following fermentation, dry hop for five days before bottling or transferring to keg. Prime to 2.4 volumes of CO2.

Portland U-Brew and Pub Fresh Hop IPA

(5 gallons/19 L, extract with grains)
OG=1.061 FG=1.014
IBU=70 SRM=12.6 ABV=6.2%

Brewers Note: For fresh hops, we estimate the alpha acids to be 1⁄5 of the average acids typically associated with that hop after it is dried. This helps us to better calculate IBUs in a fresh hop beer.

Ingredients
6.6 lbs. (3 kg) light liquid malt extract syrup
1 lb. (0.45 kg) rye malt
2 lbs. 5 ounces (1.05 kg) Victory® malt
5 oz. (0.14 kg) 80 °L crystal malt
9.75 AAU Citra® hop pellets (0.75 oz./21 g at 13% alpha acids) (60 min.)
15 AAU Citra® fresh hops (6 oz./170 g of approximately 2.5% alpha acids) (15 min.)
12.5 AAU Citra® fresh hops (5 oz./141 g of approximately 2.5% alpha acids) (5 min.)
5 oz. (141 g) Citra® fresh hops (0 min.)
0.75 cup (150 g) corn sugar for bottling
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Safale US-05 dry yeast

Step by Step
Steep the crushed grains in approximately 2 gallons (7.6 L) of water at 150 °F (66 °C) for 30 minutes. Remove the grains from the wort and wash the grains with 2 qts (2 L) hot water. Bring the wort up to a boil, and add 1 lb. (0.45 kg) of the light malt syrup. Add your Citra® hop pellets and boil for 60 minutes. With 15 minutes left in the boil, add the first addition of Citra® fresh hops. Add the remainder of the 5.6 lbs. (2.54 kg) of liquid malt extract for the last 5 minutes of the boil and stir to thoroughly mix into the beer and avoid scorching the malt extract. When you get the malt extract mixed in, add your second addition of Citra® fresh hops and boil for 5 minutes. At the end of your 60-minute boil turn your heat off, and add your last addition of Citra® fresh hops. Steep the fresh hops in the beer for 5 minutes. Now add the wort to 2 gallons (9 L) of cold water in a sanitized fermenter and top up to 5.25 gallons (19.75 L). Cool the wort to 65 °F (18 °C) and add your yeast. Aerate your wort, and ferment at 68 °F (20 °C) until fermentation is complete.

All-Grain Option
Replace the liquid malt extract with 9.5 lbs. (4.31 kg) of 2-row pale malt. Mash at 150 °F (66 °C) for 60 minutes, and mash out at 168 °F (75 °C) for an additional 5 minutes, then collect about 6.5 gallons (24.5 L) of wort. Boil for 30 minutes without any hop additions, then boil 60 minutes with your first additions of Citra® hop pellets. Add the first addition of Citra® fresh hops with 15 minutes left in the boil. Add your second addition of Citra® fresh hops for the last 5 minutes of the boil. Turn off your burner, and now steep your last addition of fresh hops for 5 minutes, then cool your wort, fill your fermenter and ferment at 68 °F (20 °C) until fermentation is complete.

Riverwards IPA

(5 gallons/19 L, all-grain)
OG = 1.060  FG = 1.012
IBU = 42  SRM = 4 ABV = 6.4%

Ingredients
11 lbs. (5 kg) 2-row pale malt
1.4 lbs. (0.64 kg) white wheat malt
1.4 lbs. (0.64 kg) flaked oats
4.3 AAU Columbus hops (first wort hop) (0.25 oz./7 g at 17% alpha acids)
11.1 AAU Amarillo® hops (5 min.) (1.25 oz./35 g at 8.9% alpha acids)
18.1 AAU Citra® hops (5 min.) (1.25 oz./35 g at 14.5% alpha acids)
1.25 oz. (35 g) Amarillo® hops (hop stand)
1.25 oz. (35 g) Citra® hops (hop stand)
2.5 oz. (71 g) Amarillo® hops (dry hop)
2.5 oz. (71 g) Citra® hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1 tsp. Irish moss (15 min.)
The Yeast Bay (Vermont Ale), East Coast Yeast ECY29 (North East Ale), or GigaYeast GY054 (Vermont IPA) yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Mill the grains and dough-in with 17.25 qts. (16.3 L) of strike water, for a mash ratio of about 1.25 quarts per pound of grain (2.6 L/kg). Target a mash temperature of 150 °F (66 °C) and hold for 60 minutes. Sparge with 170 °F (77 °C) water. While the runnings are being collected, add your first wort hop addition. Collect approximately 7 gallons (26.4 L) of wort runoff and bring to a boil. The goal is to get 5.5 gallons (21 L) into the fermenter. Add the Irish moss with 15 minutes left in the boil. Add the first charge of Amarillo® and Citra® hops with 5 minutes left in the boil.

After the 60-minute boil, chill the entire wort down to 185 °F (85 °C) and add the hop stand addition of hops and let the wort rest for 45 minutes with the lid on. Once the whirlpool/hop stand is complete, chill your wort to yeast pitching temperature.

Pitch your yeast as a 1.5-L yeast starter and ferment at 64–70 °F (18–21 °C). Fermentation should take 10–14 days. Following fermentation, dry hop for five days before bottling or transferring to keg. Prime to 2.3 volumes of CO2.

Riverwards IPA

(5 gallons/19 L, extract only)
OG = 1.060  FG = 1.012
IBU = 42  SRM = 4 ABV = 6.4%

Ingredients
5.5 lbs. (2.5 kg) golden light dried malt extract
1 lb. (0.45 kg) wheat dried malt extract
1 lb. (0.45 kg) corn sugar (dextrose)
4.3 AAU Columbus hops (first wort hop) (0.25 oz./7 g at 17% alpha acids)
11.1 AAU Amarillo® hops (5 min.) (1.25 oz./35 g at 8.9% alpha acids)
18.1 AAU Citra® hops (5 min.) (1.25 oz./35 g at 14.5% alpha acids)
1.25 oz. (35 g) Amarillo® hops (hop stand)
1.25 oz. (35 g) Citra® hops (hop stand)
2.5 oz. (71 g) Amarillo® hops (dry hop)
2.5 oz. (71 g) Citra® hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1 tsp. Irish moss (15 min.)
The Yeast Bay (Vermont Ale), East Coast Yeast ECY29 (North East Ale), or GigaYeast GY054 (Vermont IPA) yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Add the water to reach a total of 3 gallons (11.3 L), then bring to a boil. Turn off the heat, add the malt extract and corn sugar, and stir until completely dissolved. Return to heat and add first hop addition. Add the Irish moss with 15 minutes left in the boil. Add the first charge of Amarillo® and Citra® hops with 5 minutes left in the boil. Boil for a total of 60 minutes, then top off with cold, filtered water until the temperature of the wort drops to 185 °F (85 °C). Add whirlpool/ hop stand additions and let rest for 45 minutes with the lid on. Once the whirlpool/hop stand is complete, top off with cold, filtered water to reach a total volume of 5.5 gallons (21 L), then continue to chill wort to yeast pitching temperatures.

Pitch the yeast as a 1.5-L yeast starter and ferment at 64-70 °F (18- 21 °C). Fermentation should take 10-14 days. Following fermentation, dry hop for 5 days before bottling or transferring to keg. Prime to 2.3 volumes of CO2.

Roswell IPA

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.014
IBU = 60 SRM = 8 ABV = 7.7%

Ingredients
13 lbs. 9 oz. (6.15 kg) US 2-row pale malt
11 oz. (0.31 kg) Vienna malt
5 oz. (0.14 kg) crystal malt (30 °L)
14 AAU Magnum hops (60 min.) (1 oz./28 g at 14% alpha acids)
3.8 AAU Centennial hops (15 min.) (0.38 oz./11 g at 10% alpha acids)
3.75 AAU Cascade hops (5 min.) (0.75 oz./21 g at 5% alpha acids)
0.75 oz. (21 g) Cascade hops (dry hop)
0.5 oz. (14 g) Amarillo® hops (dry hop)
1 tsp. Irish moss (15 min.)
1⁄2 tsp. calcium chloride (optional)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast (3 qt./~3 L yeast starter)
3⁄4 cups corn sugar (if priming)

Step by Step
Prepare 12 gallons (45 L) of brewing liquor with bicarbonate below 50 ppm and calcium around 75 ppm. (Adding 3.5 tsp. of gypsum to 12 gallons/45 L of soft water will get you there.) Add a Campden tablet the night before you brew to get rid of chlorine compounds. Mash grains at 152 °F (67 °C) in 18 qts. (17 L) of water. Rest for 60 minutes, then mash out to 168 °F (76 °C). Recirculate wort for 20 minutes, then collect around 7 gallons (26 L) of wort in your kettle. Keep your sparge water hot enough that the grain bed temperature remains at 168 °F (76 °C). Boil wort vigorously for 90 minutes, adding hops at times indicated. (As an option, add 1⁄2 tsp. calcium chloride at the beginning of the boil.) Knock any hops that cling to the side of your kettle back into the boiling wort. Cool wort and transfer to fermenter. Aerate thoroughly and pitch sediment from yeast starter. Ferment at 68 °F (20 °C) until primary fermentation ends. (This should take about a week.) Rack to secondary fermenter. If you are going to bottle your beer, let it sit for three to four days, add the dry hops and let the beer sit for another three to four days, then bottle it. If you are going to keg your beer, let the beer sit in secondary until it clears substantially (7–10 days), then keg and dry hop.

Roswell IPA

(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.014
IBU = 60 SRM = 8 ABV = 7.7%

Ingredients
5 lbs. 10 oz. (2.6 kg) Briess light dried malt extract
3 lbs. (1.4 kg) US 2-row pale malt
11 oz. (0.31 kg) Vienna malt
5 oz. (0.14 kg) crystal malt (30 °L)
14 AAU Magnum hops (60 min.) (1 oz./28 g at 14% alpha acids)
3.8 AAU Centennial hops (15 min.) (0.38 oz./11 g at 10% alpha acids)
3.75 AAU Cascade hops (5 min.) (0.75 oz./21 g at 5% alpha acids)
0.75 oz. (21 g) Cascade hops (dry hop)
0.5 oz. (14 g) Amarillo® hops (dry hop)
1 tsp. Irish moss (15 min.)
1⁄2 tsp. calcium chloride (optional)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast (3 qt./~3 L yeast starter)
3⁄4 cups corn sugar (if priming)

Step by Step
Steep grains at 152 °F (67 °C) in 6 qts. (5.7 L) of water for 60 minutes. In your brewpot, combine “grain tea” and hot water to make at least 4 gallons (15 L) of wort, then stir in malt extract. Boil wort for 60 minutes. Cool wort and transfer to fermenter. Aerate thoroughly and pitch sediment from yeast starter. Ferment at 68 °F (20 °C) until primary fermentation ends. (This should take about a week.) Rack to secondary fermenter. If you are going to bottle your beer, let it sit for three to four days, add the dry hops and let the beer sit for another three to four days, then bottle it. If you are going to keg your beer, let the beer sit in secondary until it clears substantially (7–10 days), then keg and dry hop.

Route 66 IPA

(5 gallons/19 L, all-grain)
OG = 1.068  FG = 1.017
IBU = 66  SRM = 11   ABV = 6.6%

Ingredients
10 lb. 12 oz. (4.9 kg) English 2-row malt
3.0 lbs. (1.4 kg) Munich malt (10 °L)
7.5 oz. (0.21 kg) crystal malt (40 °L)
4.5 oz. (0.13 kg) crystal malt (60 °L)
6.5 AAU Columbus hops (60 min.) (0.5 oz./14 g of 13% alpha acids)
4 AAU Chinook hops (60 min.) (0.33 oz./9.4 g of 12% alpha acids)
1.3 AAU Cascade hops (50 min.); (0.25 oz./7.1 g of 5% alpha acids)
1.3 AAU Cascade hops (40 min.) (0.25 oz./7.1 g of 5% alpha acids)
2.5 AAU Cascade hops (30 min.) (0.5 oz./14 g of 5% alpha acids)
3.8 AAU Cascade hops (20 min.) (0.75 oz./21 g of 5% alpha acids)
5.0 AAU Cascade hops (10 min.) (1.0 oz./28 g of 5 alpha acids)
1.0 oz (28 g) Cascade hops (0 min.)
2.0 oz. (56 g) Cascade hops (dry hop)
1 tsp. Irish moss (15 mins)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V Ale) yeast (2 qt./~2 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step
Prepare 12 gallons (45 L) of brewing liquor with 50–100 ppm carbonate, over 150 ppm calcium and over 150 ppm sulfate. Treat brewing liquor with one Campden tablet overnight or filter through large carbon filter to get rid of chlorine compounds.

Heat 18 qts. (17 L) of brewing liquor to 167 °F (75 °C) and mash in grains at 156 °F (69 °C). Rest for 30 minutes, then stir in boiling water to raise temperature to 168 °F (76 °C). Rest for 5 minutes, then recirculate wort until it is clear (or 20 minutes has passed). Collect 7 gallons (26 L) of wort, keeping sparge water hot enough to keep grain bed around 168 °F (76 °C).

Bring wort to a boil and boil vigorously for 90 minutes. Add hops at times indicated in ingredient list. Add Irish moss for final 15 minutes of the boil. Cool wort and transfer to fermenter. (There will be a lot of hop debris.) Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Dry hop in secondary if bottling. Dry hop in keg if kegging. Let dry hops remain in contact with beer for at least 5 days before separating.

Route 66 IPA

(5 gallons/19 L, extract with grains)
OG = 1.068 FG = 1.017
IBU = 66   SRM = 16   ABV = 6.6%

Ingredients
4.5 lbs. (2 kg) Muntons extra light dried malt extract
3.3 lbs. (1.5 kg) Munich liquid malt extract (15 min.)
7.5 oz. (0.21 kg) crystal malt (40 °L)
4.5 oz. (0.13 kg) crystal malt (60 °L)
6.5 AAU Columbus hops (60 min.) (0.5 oz./14 g of 13% alpha acids)
4 AAU Chinook hops (60 min.) (0.33 oz./9.4 g of 12% alpha acids)
1.3 AAU Cascade hops (50 min.); (0.25 oz./7.1 g of 5% alpha acids)
1.3 AAU Cascade hops (40 min.) (0.25 oz./7.1 g of 5% alpha acids)
2.5 AAU Cascade hops (30 min.) (0.5 oz./14 g of 5% alpha acids)
3.8 AAU Cascade hops (20 min.) (0.75 oz./21 g of 5% alpha acids)
5.0 AAU Cascade hops (10 min.) (1.0 oz./28 g of 5 alpha acids)
1.0 oz (28 g) Cascade hops (0 min.)
2.0 oz. (56 g) Cascade hops (dry hop)
1 tsp. Irish moss (15 mins)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V Ale) yeast (2 qt./~2 L yeast starter)
0.75 cups corn sugar (for priming)

Step by Step
Steep the crushed grains in a muslin bag at 160 °F (71 °C) for 20 minutes in 3 gallons (11 L) water. Remove the grains and let drip into the brewpot. Stir in the dried malt extract and bring to a boil. Add the hops per the schedule and the liquid malt extract and Irish moss with 15 minutes remaining in the boil. Be sure to keep the brewpot topped off to 3 gallons 911 L) or more during the boil with a total boil time of 60 minutes.
After the final addition of Cascade hops, cool wort and transfer to fermenter. (There will be a lot of hop debris.) Top off to 5 gallons (19 L) with cold water. Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Dry hop in secondary if bottling. Dry hop in keg if kegging. Let dry hops remain in contact with beer for at least five days before separating.

Latitude 48 IPA clone

(5 gallons/19 L, all-grain)
OG = 1.060   FG = 1.015
IBU = 55   SRM = 13   ABV = 6%

Ingredients
11 lbs. (5 kg) 2-row pale malt (2 °L)
1.4 lbs. (0.64 kg) honey malt (23 °L)
0.5 lbs. (0.23 kg) caramel malt (60 °L)
11 AAU Zeus pellet hops (60 min.) (0.7 oz./20 g at 15.8% alpha acids)
2.1 AAU Hallertau pellet hops (15 min.) (0.4 oz./11 g at 5.2% alpha acids)
3.8 AAU Simcoe® pellet hops (15 min.) (0.3 oz./9 g at 12.8% alpha acids)
1.4 AAU East Kent Golding pellet hops (15 min.) (0.2 oz./6 g at 6.9% alpha acids)
5.1 AAU Simcoe® pellet hops (5 min.) (0.4 oz./11 g at 12.8% alpha acids)
1.9 AAU Hallertau pellet hops (5 min.) (0.3 oz./9 g at 6.3% alpha acids
0.5 tsp. yeast nutrients (15 min.)
1.5 oz. (42 g) Hallertau pellet hops (dry hop)
0.7 oz. (20 g) Simcoe® pellet hops (dry hop)
0.3 oz. (9 g) Mosaic™ pellet hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast
Priming sugar (if bottling)

Step by Step

This is a single infusion mash. Mix the crushed grains with 5 gallons (19 L) of 165 °F (74 °C) strike water to stabilize the mash at 153 °F (67 °C). Hold at this temperature for 45 minutes. Vorlauf for 15 minutes then begin sparge. Run off into kettle to achieve volume and pre-boil gravity around 1.049 SG. Boil for 60 minutes, adding hops and yeast nutrients according the ingredients list. Turn off the heat, give the wort a stir for about a minute to create a whirlpool and let it spin and settle out for 15 minutes before beginning to chill the wort. Cool the wort down to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with filtered air or pure O2 and pitch yeast. Ferment at 68 °F (20 °C) for one week or until signs of fermentation have died down. Rack to a secondary vessel and cool beer to 60 °F (16 °C). Condition for an additional two weeks, adding dry hops for the final 10 days of conditioning. Bottle or keg, carbonating to 2.4 volumes of CO2.

Latitude 48 IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.060   FG = 1.015
IBU = 55   SRM = 13   ABV = 6%

Ingredients
6.6 lbs. (3 kg) light liquid malt extract
1.2 lbs. (0.54 kg) 2-row pale malt (2 °L)
1.4 lbs. (0.64 kg) honey malt (23 °L)
0.5 lbs. (0.23 kg) caramel malt (60 °L)
11 AAU Zeus pellet hops (60 min.) (0.7 oz./20 g at 15.8% alpha acids)
2.1 AAU Hallertau pellet hops (15 min.) (0.4 oz./11 g at 5.2% alpha acids)
3.8 AAU Simcoe® pellet hops (15 min.) (0.3 oz./9 g at 12.8% alpha acids)
1.4 AAU East Kent Golding pellet hops (15 min.) (0.2 oz./6 g at 6.9% alpha acids)
5.1 AAU Simcoe® pellet hops (5 min.) (0.4 oz./11 g at 12.8% alpha acids)
1.9 AAU Hallertau pellet hops (5 min.) (0.3 oz./9 g at 6.3% alpha acids
0.5 tsp. yeast nutrients (15 min.)
1.5 oz. (42 g) Hallertau pellet hops (dry hop)
0.7 oz. (20 g) Simcoe® pellet hops (dry hop)
0.3 oz. (9 g) Mosaic™ pellet hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), Fermentis Safale US-05 or Lallemand BRY-97 yeast
Priming sugar (if bottling)

Step by Step

Place crushed grains in a muslin bag and steep in 6 qts. (5.7 L) water at 153 °F (67 °C) for 45 minutes. Remove the grain bag and slowly wash the grains with 1 gallon (3.8 L) hot water. Transfer wort to brew kettle and top off to make 6 gallons (23 L) in your brew kettle. Just before the water reaches boil, remove from heat and stir in the malt extract until all extract is dissolved. Your pre-boil gravity should be around 1.049 SG. Boil for 60 minutes, adding hops and yeast nutrients according to the schedule above. Once you turn off the heat, give the wort a stir for about a minute to create a whirlpool and let that spin and settle out for about 15 minutes before beginning to chill the wort. Cool the wort down to slightly below fermentation temperature, about 65 °F (18 °C). Aerate the wort with filtered air or pure O2 and pitch yeast. Follow the remainder of the all-grain recipe (at left).

Sierra Nevada Brewing Co.’s Celebration clone

(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.016
IBU = 65 SRM = 12 ABV = 6.8%

First brewed in 1981, Sierra Nevada explains that Celebration Ale is one of the earliest examples of an American-style IPA, and it’s still one of the few hop-forward holiday beers. The intense, hop-heavy beer features Chinook, Centennial, and Cascade hops.

INGREDIENTS
12.5 lb. (5.7 kg) 2-row pale malt
15 oz. (0.43 kg) caramel malt (60°L)
9 AAU Chinook hops (100 min.) (0.75 oz./21 g of 12% alpha acids)
5 AAU Centennial hops (100 min.) (0.5 oz./14 g of 10% alpha acids)
7.5 AAU Cascade hops (10 min.) (1.5 oz./43 g of 5% alpha acids)
0.66 oz. (19 g) Centennial hops (0 min.)
1.33 oz. (38 g) Cascade hops (0 min.)
1.33 oz. (38 g) Cascade hops (dry hop)
0.66 oz. (19 g) Centennial hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Fermentis Safale US-05 yeast (1.5 qt./1.5 L yeast starter)
1 cup (200 g) dextrose (for priming)

STEP BY STEP
Mash at 157.5°F (69.7°C) in 17 quarts (16 L) of water. Hold at this temperature for 60 minutes. Mash out, vorlauf, and then sparge at 170°F (77°C). Boil the wort for 100 minutes, adding the hops at times indicated. Pitch the yeast and ferment at 68°F (20°C). Dry hop in secondary for 5 days. Bottle or keg as usual.

EXTRACT WITH GRAINS OPTION: Replace the 12.5 pounds (5.7 kg) 2-row pale malt with 1.5 pounds (0.68 kg) light dried malt extract, and 6.6 pounds (3 kg) light liquid malt extract. Steep the grains at in 3 quarts (2.9 L) of water as it heats up to 160 °F (71 °C). Rinse the grains with 2 quarts (2 L) of 170°F (77°C) water. Add water to the brewpot to make at least 3 gallons (11 L) of wort. Stir in the dried malt extract and boil the wort for 100 minutes, adding hops at times indicated. Keep some boiling water handy and do not let the boil volume dip below 3 gallons (11 L). Add the liquid malt extract in the final 15 minutes of the boil. Stir thoroughly to avoid scorching. Chill the wort, transfer to your fermenter, and top up with filtered water to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Simtra Mosalaxy IPA

(5 gallons/19 L, all-grain)
OG = 1.067 FG = 1.016
IBU = 80+ SRM = 14 ABV = 7%

Ingredients
13.5 lbs. (6.1 kg) Muntons Maris Otter malt blend
8 oz. (0.22 kg) Fawcett dark crystal malt (120 °L)
8 oz. (0.22 kg) Muntons crystal malt (60 °L)
8 oz. (0.22 kg) Weyermann Caraamber® malt (28 °L)
13.8 AAU Citra® hops, leaf (first wort hop) (1 oz./28 g at 13.8% alpha acids)
14.1 AAU Simcoe® hops, leaf (first wort hop) (1 oz./28 g at 14.1% alpha acids)
12.4 AAU Mosaic™ hops, pellets (15 min.) (1 oz./28 g at 12.4% alpha acids)
13.8 AAU Citra® hops, leaf (10 min.) (1 oz./28 g at 13.8% alpha acids)
16 AAU Galaxy hops, pellets (5 min.) (1 oz./28 g at 16% alpha acids)
1 oz. (28 g) AU Topaz hops, pellets (hop stand)
1 oz. (28 g) Mosaic™ hops, pellets (hop stand)
1 oz. (28 g) Galaxy hops, pellets (hop stand)
1 oz. (28 g) Citra® hops, leaf (hop stand)
1 oz. (28 g) Simcoe® hops, leaf (hop stand)
1 oz. (28 g) Galaxy hops, pellets (dry hop)
1 oz. (28 g) Citra® hops, leaf (dry hop)
1 oz. (28 g) Simcoe® hops, leaf (dry hop)
1 oz. (28 g) Mosaic™ hops, pellets (dry hop)
Safale US-05 or White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mash the grains with strike water to achieve 155 °F (68 °C). Rest for 60 minutes until conversion is complete. Sparge with enough water to collect 7.5 gallons (28.4 L) in the kettle. Add the first wort hop additions during the sparge. Boil for 90 minutes adding kettle hops at the times indicated. Chill the wort to 150 °F (66 °C), then add the hop stands. After 50 minutes, chill to 68 °F (20 °C). Pitch the yeast, then aerate. Ferment at 68 °F (20 °C). Transfer the beer onto the dry hops in a secondary vessel. Dry hop for two weeks. Prime to 2.5 volumes of CO2.

Simtra Mosalaxy IPA

(5 gallons/19 L, extract with grains)
OG = 1.067 FG = 1.016
IBU = 80+ SRM = 15 ABV = 7%

Ingredients
9.5 lbs. (4.3 kg) Maris Otter liquid malt extract
8 oz. (0.22 kg) Fawcett dark crystal malt (120 °L)
8 oz. (0.22 kg) Muntons crystal malt (60 °L)
8 oz. (0.22 kg) Weyermann Caraamber® malt (28 °L)
13.8 AAU Citra® hops, leaf (first wort hop) (1 oz./28 g at 13.8% alpha acids)
14.1 AAU Simcoe® hops, leaf (first wort hop) (1 oz./28 g at 14.1% alpha acids)
12.4 AAU Mosaic™ hops, pellets (15 min.) (1 oz./28 g at 12.4% alpha acids)
13.8 AAU Citra® hops, leaf (10 min.) (1 oz./28 g at 13.8% alpha acids)
16 AAU Galaxy hops, pellets (5 min.) (1 oz./28 g at 16% alpha acids)
1 oz. (28 g) AU Topaz hops, pellets (hop stand)
1 oz. (28 g) Mosaic™ hops, pellets (hop stand)
1 oz. (28 g) Galaxy hops, pellets (hop stand)
1 oz. (28 g) Citra® hops, leaf (hop stand)
1 oz. (28 g) Simcoe® hops, leaf (hop stand)
1 oz. (28 g) Galaxy hops, pellets (dry hop)
1 oz. (28 g) Citra® hops, leaf (dry hop)
1 oz. (28 g) Simcoe® hops, leaf (dry hop)
1 oz. (28 g) Mosaic™ hops, pellets (dry hop)
Safale US-05 or White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place your crushed grains in a bag and soak in one gallon (4 L) 160 °F (71 °C) water for 20 minutes. Rinse the grains with 2 qts. (2 L) hot water. Add water until there is about 7.5 gallons (28.4 L) in the kettle. Bring to a boil, remove the kettle from heat and stir in the malt extract. Add the first wort hop additions and return the wort to heat. Follow the remainder of the all-grain recipe.

Stefan Shoemaker’s Gluten-Free American IPA

(5 gallons/19 L, extract only)
OG = 1.061 FG = 1.012
IBU = 43 SRM = 13 ABV = 5.9%

Ingredients
7 lbs. (3.2 kg) Briess white sorghum syrup
8 oz. (0.23 kg) molasses
6 oz. (0.17 kg) Belgian dark candi sugar
9 oz. (0.26 kg) honey (0 min.)
14 AAU Cluster hops (60 min.) (2 oz./57 g at 7% alpha acids)
2.9 AAU Cascade hops (15 min.) (0.5 oz./14 g at 5.75% alpha acids)
2.5 AAU Fuggle hops (15 min.) (0.5 oz./14 g at 5% alpha acids)
2.9 AAU Cascade hops (1 min.) (0.5 oz./14 g at 5.75% alpha acids)
2.5 AAU Fuggle hops (1 min.) (0.5 oz./14 g at 5% alpha acids)
1 oz. (28 g) Cascade hops (dry hop)
1 tsp. gypsum (60 min.)
1 tsp. diammonium phosphate (DAP) (15 min.)
1 tsp. Irish moss (15 min.)
Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Bring 3 gallons (11 L) of water to boil and add the sorghum, molasses, and candi sugar. Boil time is 60 minutes. Add the hops and other ingredients as listed. After the boil is complete, add the honey then chill to 65 °F (18 °C). Transfer to a carboy, top up with cool water to reach 5 gallons (19 L) and pitch the yeast. Ferment at 68 °F (20 °C) for seven days, rack to a secondary and condition for another seven days at 68 °F (20 °C).

Stone IPA clone
(5 gallons/19 L, all-grain)
OG = 1.065 FG = 1.012
IBU = 77 SRM = 8 ABV = 6.9%

Ingredients
12.5 lbs. (5.67 kg) 2-row pale malt
1.0 lbs. (0.45 kg) crystal malt (15 °L)
6 AAU Magnum hops (90 mins)(0.43 oz./12 g of 14% alpha acids)
4.5 AAU Perle hops (60 mins) (0.64 oz./18 g of 7% alpha acids)
2.0 oz. (57 g) Centennial hops (15 mins)
1.0 oz. (28 g) Centennial whole hops (dry hops)
0.5 oz. (14 g) Chinook whole hops (dry hops)
1 tsp. Irish moss (15 mins)
White Labs WLP002 (English Ale) yeast (1.5 qt./1.5 L yeast starter)
7⁄8 cup corn sugar (for priming)

Step by Step
Mash at 149 °F (65 °C). Boil for 90 minutes. Ferment at 66 °F (19 °C).

Stone IPA clone
(5 gallons/19 L, extract with grains)
OG = 1.065 FG = 1.012
IBU = 77 SRM = 8 ABV = 6.9%

Ingredients
5.0 lbs. (2.3 kg) light dried malt extract
1 lb. 10 oz. (0.74 kg) light liquid malt extract (late addition)
1.0 lbs. (0.45 kg) 2-row pale malt
1.0 lbs. (0.45 kg) crystal malt (15 °L)
7 AAU Magnum hops (60 mins) (0.50 oz./14 g of 14% alpha acids)
4.5 AAU Perle hops (60 mins) (0.64 oz./18 g of 7% alpha acids)
2.0 oz. (57 g) Centennial hops (15 mins)
1.0 oz. (28 g) Centennial whole hops (dry hops)
0.5 oz. (14 g) Chinook whole hops (dry hops)
1 tsp. Irish moss (15 mins)
White Labs WLP002 (English Ale) yeast (1.5 qt./1.5 L yeast starter)
7⁄8 cup corn sugar (for priming)

Step by Step
Steep crushed grains in 3 qts. (~3 L) of water at 149 °F (65 °C) for 45 minutes. Add water to make 4.5 gallons (17 L) of wort, add dried malt extract and bring to a boil. Boil for 60 minutes, adding hops at times indicated. Add liquid malt extract for last 15 minutes of the boil. Cool wort, transfer to fermenter and top up to 5.0 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Dry hop for 3–5 days.

The DaVinci Conundrum

(5 gallon/19 L, partial mash)
OG = 1.072  FG = 1.016
IBU = 75  SRM = 12 ABV = 7.7%

Because of its high IBU target, this beer uses the Texas Two-Step method of wort production creating two separate batches of wort and combining them in the fermenter.

Ingredients
Step One:
3.25 lbs. (1.5 kg) Munich malt (9 °L)
8 oz. (0.23 kg) crystal malt (40 °L)
3 oz. (85 g) crystal malt (60 °L)
1 oz. (28 g) chocolate malt
2 lbs. (0.91 kg) Briess light dried malt extract
7 AAU Chinook hops (60 min.) (0.58 oz./17 g at 12% alpha acids)
4.4 AAU Centennial hops (20 min.) (0.40 oz./11 g at 10% alpha acids)
3.6 AAU Amarillo® hops (10 min.) (0.36 oz./10 g at 10% alpha acids)
0.5 oz. (14 g) Cascade hops (0 min.)
1⁄2 tsp Irish moss (15 min.)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V) yeast (0.75 qts./~0.75 L yeast starter)

Step Two:
4 lbs. Briess light dried malt extract
7 AAU Magnum hops (60 min.) (0.46 oz./13 g of 15% alpha acids)
4 AAU Ahtanum™ hops (20 min.) (0.66 oz./19 g of 6% alpha acids)
4 AAU Ahtanum™ hops (10 min.) (0.66 oz./19 g of 6% alpha acids)
0.5 oz. (14 g) Ahtanum™ hops (0 min.)
1.5 oz. (43 g) Cascade whole hops (dry hops)
1⁄2 tsp Irish moss (15 min.)
7⁄8 cup corn sugar (if priming)

Step By Step
Step One: Put crushed grains in a large nylon steeping bag. Heat 5.5 qts. (5.2 L) of water to 167 °F (75 °C) and pour this water into your 2-gallon (7.6-L) cooler. Slowly submerge grain bag, using a large brewing spoon to ensure that the crushed grain mixes completely with the water.

Let mash rest, starting at 156 °F (69 °C) for 30 minutes. While mash is resting, heat 1 gallon (3.8 L) of water to a boil in your brewpot and 5.5 qts. (5.2 L) of water to 180 °F (82 °C) in a large kitchen pot. Recirculate by drawing off a pint or two of wort from the cooler and returning it to the top of the mash. Repeat until wort is clear or 3 quarts (~3 L) have been recirculated.

Next, run off entire first wort and add to boiling water in kettle. Add 180 °F (82 °C) water to cooler until liquid level is the same as during the first mash. Let rest for 5 minutes, then recirculate and run off wort as before. Bring wort to a boil, add dried malt extract and bittering hops and boil for 60 minutes. Add hops at times indicated in recipe list. Add Irish moss with 15 minutes left in boil. After boil, cool wort until side of brewpot is cool to the touch.

Transfer wort to fermenter, add water to make 2.5 gallons (9.4 L) (if necessary), aerate well and pitch the yeast from your yeast starter. Let ferment at 70 °F (21 °C).

Step Two: 16–24 hours after step one, bring 3 gallons (11 L) of water to a boil. Stir in dried malt extract and bring back to a boil. Add Magnum hops and begin 60-min-ute boil, adding Ahtanum™ hops at times indicated. Add Irish moss with 15 minutes remaining. Cool wort to 70 °F (21 °C) and siphon into fermenting wort from step one. Add water to make 5 gallons (19 L), if needed. Aerate combined wort only if step one wort was not fermenting vigorously. Let ferment at 70 °F (21 °C). Add dry hops in secondary. After four days bottling or keg.

West Coast Style IPA

(5 gallons/19 L, all grain)
OG = 1.070 FG = 1.014
IBU = 100+ SRM = 8 ABV = 7.4%

Ingredients
12.1 lbs. (5.5 kg) Great Western US domestic two-row malt (or similar)
1.1 lbs. (0.5 kg) Bairds carastan malt (35 °L) (or similar)
1.1 lbs. (0.5 kg) Briess Carapils® malt (2 °L) (or similar)
12 AAU Simcoe® hops (90 min.) (1 oz./28 g at 12% alpha acids)
3.5 AAU Columbus hops (60 min.) (0.25 oz./7 g at 14% alpha acids)
3 AAU Simcoe® hops (60 min.) (0.25 oz./7 g at 12% alpha acids)
3.5 AAU Columbus hops (30 min.) (0.25 oz./7 g at 14% alpha acids)
3 AAU Simcoe® hops (30 min.) (0.25 oz./7 g at 12% alpha acids)
10.5 AAU Columbus hops (15 min.) (0.75 oz./21 g at 14% alpha acids)
9 AAU Simcoe® hops (15 min.) (0.75 oz./21 g at 12% alpha acids)
6 AAU Cascade hops (10 min.) (1 oz./28 g at 6% alpha acids)
7 AAU Columbus hops (1 min.) (0.5 oz./14 g at 14% alpha acids)
6 AAU Simcoe® hops (1 min.) (0.5 oz./14 g at 12% alpha acids)
0.5 oz. (14 g) Columbus hops (dry hop)
0.5 oz. (14 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Centennial hops (dry hop)
0.5 oz. (14 g) Amarillo® hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mill the grains and dough-in targeting a mash of around 1.5 quarts of water to 1 pound of grain (a liquor-to-grist ratio of about 3:1 by weight) and a temperature of 152 °F (67 °C). Hold the mash at 152 °F (67 °C) until enzymatic conversion is complete. Infuse the mash with near boiling water while stirring or with a recirculating mash system raise the temperature to mash out at 168 °F (76 °C). Sparge slowly with 170 °F (77 °C) water, collecting wort until the pre-boil kettle volume is around 6.5 gallons (25 L) and the gravity is 1.054. Once the wort is boiling, add the bittering hops. The total wort boil time is 90 minutes. Follow the hopping schedule and
add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 12 grams of rehydrated dry yeast, 2.5 packages of liquid yeast, or 1 package of liquid yeast in a 3-liter starter.

Ferment around 67 °F (19 °C) until the yeast drops clear. Transfer to another vessel and dry hop for one week at 62 °F (17 °C). Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar and bottle your beer.

West Coast Style IPA

(5 gallons/19 L, extract with grains)
OG = 1.070 FG = 1.014
IBU = 100+ SRM = 8 ABV = 7.4%

Ingredients
6.75 lbs. (3.1 kg) extra light dried malt extract
1.1 lbs. (0.5 kg) Bairds carastan malt (35 °L) (or similar)
1.1 lbs. (0.5 kg) Briess Carapils® (2 °L) (or similar)
12 AAU Simcoe® hops (90 min.) (1 oz./28 g at 12% alpha acids)
3.5 AAU Columbus hops (60 min.) (0.25 oz./7 g at 14% alpha acids)
3 AAU Simcoe® hops (60 min.) (0.25 oz./7 g at 12% alpha acids)
3.5 AAU Columbus hops (30 min.) (0.25 oz./7 g at 14% alpha acids)
3 AAU Simcoe® hops (30 min.) (0.25 oz./7 g at 12% alpha acids)
10.5 AAU Columbus hops (15 min.) (0.75 oz./21 g at 14% alpha acids)
9 AAU Simcoe® hops (15 min.) (0.75 oz./21 g at 12% alpha acids)
6 AAU Cascade hops (10 min.) (1 oz./28 g at 6% alpha acids)
7 AAU Columbus hops (1 min.) (0.5 oz./14 g at 14% alpha acids)
6 AAU Simcoe® hops (1 min.) (0.5 oz./14 g at 12% alpha acids)
0.5 oz. (14 g) Columbus hops (dry hop)
0.5 oz. (14 g) Simcoe® hops (dry hop)
0.5 oz. (14 g) Centennial hops (dry hop)
0.5 oz. (14 g) Amarillo® hops (dry hop)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Mill or coarsely crack the specialty malt and place loosely in a grain bag. Avoid packing the grains too tightly in the bag, using more bags if needed. Steep the bag in about 1 gallon (~4 liters) of water at roughly 170 °F
(77 °C) for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Do not squeeze the bags. Add enough water to the steeping liquor and malt extract to make a pre-boil volume around 6.5 gallons (25 L) and the gravity is 1.054.

Once the wort is boiling, add the bittering hops. The total wort boil time is 90 minutes. Follow the hopping schedule and add Irish moss or other kettle finings with 15 minutes left in the boil. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 12 grams of rehydrated dry yeast, 2.5 packages of liquid yeast, or 1 package of liquid yeast in a 3-liter starter.

Ferment around 67 °F (19 °C) until the yeast drops clear. Transfer to another vessel and dry hop for one week at 62 °F (17 °C). Rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar and bottle your beer.

Written by Jamil Zainasheff