English IPA
India pale ale was first created when an enterprising brewer crafted a beer to better survive the long sea voyage from England to India in the late 18th century. It is said that the beer had more hop bitterness than other beers of its time to help preserve the beer against spoilage. Today, English commercial examples of the style have become weaker, in both hops and alcohol. Many beers labeled as IPA in England are much closer to bitters than the India pale ales of old.
Quite a few brewers still want to recreate a historic English IPA. Some brewers have even tried placing kegs of IPA on ships to simulate the effect of transit to India on the beer. While many do a brilliant job, there are still plenty of poorly fermented, out of balance examples. The worst thing about some of these misguided attempts is the brewer loading an English IPA up with heavy, sweet malt character. While English IPA should always have a noticeable, supporting malt character, it should not be sweet, heavy or overly full. It should be more about biscuit, toast and caramel than sweetness. You want a reasonably crisp finish, one that is more dry than sweet.
Start with British pale ale malt as the base. It provides that background biscuit-like malt character that is a key component in fine British beers. British pale ale malt is kilned a bit darker (2.5 to 3.5 °L) than the average American two-row or pale malt (1.5 to 2.5 °L) and this higher level of kilning brings out the malt’s biscuity flavors.
Extract brewers should try to source an extract made from British pale ale malt. If you end up using North American two-row extract you will need to compensate with additional specialty malts such as Munich, biscuit or Victory®, but use restraint. For a 5-gallon (19-L) batch, add about 5 to 10% of the total base malt.
All-grain brewers should use an infusion mash. A temperature in the range of 149 to 154 °F (65 to 68 °C) works well. 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. A great starting point is 152 °F (67 °C) if you are unsure.
I like the clean, light malt character of American-style IPAs brewed only with pale malt, but that does not work well for English IPA. English IPA requires a touch more malt complexity and a slight touch of caramel character. English IPA should not have as much caramel character as English bitters, but a small dose of crystal malt adds caramel notes, body and helps fill out the malt flavors. 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 maximum crystal malt this style can handle without getting heavy and cloying is in the range of 8 to 10% with a color range of 10 to 150 °L. 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 flip side, an IPA with all light color crystal malt will tend to be sweet and lack depth of character.
If you are looking for more complexity or increased head retention, you can add other malts as well. Wheat malt, Victory®, biscuit and more are common additions in many recipes, but restraint is important so that the beer does not become saturated with non-fermentable dextrins and cloying flavors. In general, keep the total of all specialty grain additions to less than 15% of an all-grain grist.
You should think of all of the IPA styles as “hoppy,” but there is a vast difference in the level of hops between the IPA substyles. 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 and should never be overwhelming, resin-like, or shockingly bitter. The bittering and hop character should not completely overpower the fermentation and malt character. Bold, but not overdone, is the key here. The trick is to get the right level of hop aroma and flavor, using traditional English hops, without going overboard.
English IPA is best brewed with English hops, such as East Kent Goldings, Fuggles, Target, Northdown or Challenger. The bittering level for English IPA is in the range of 40 to 60 IBU. Target a firm hop bitterness, without overwhelming the malt background. 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 malts selected, type of base malt, yeast strain, pitching rate, and even the yeast cell size have an impact on the perceived bittering. For most English IPAs, a bitterness-to-starting-gravity ratio (IBU divided by OG) between 0.7 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. Keep in mind this is just a generalization, since using very low or high alpha acid hops makes the equation faulty. For an English IPA, include two or more late hop additions using two different hop varieties, totaling around 1 to 3 oz. (28 to 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; 10 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. If you do dry hop this beer, you should reduce the late hop additions to keep the hop flavor and aroma balanced with the malt character.
The sulfate content of brewing water affects the character of hop bitterness to a significant degree. 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, more crisp hop bitterness without the resin character. While the Beer Judge Certification Program (BJCP) style guide mentions high sulfur levels and sulfur character in examples of the style, an apparent sulfur character is a flaw. You shouldn’t be trying to mimic the water of Burton-on-Trent. It is easy to overdo mineral additions, resulting in a chalky, metallic or harsh character. Most water only requires a small amount of gypsum. Start low, targeting half the amount of total sulfate typical of Burton water. If you do not know the sulfate content of your water, start 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 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.
“English” yeast strains provide a variety of interesting esters and leave some residual sweetness to balance a bitter beer. Many English yeasts tend to attenuate on the lower side (< 70%), but for an English IPA you want to choose one of the more attenuative English yeasts. While you do want some balancing malt sweetness, using a low attenuating yeast in a bigger beer can result in a beer that is too heavy and sweet. My favorites for this style are White Labs WLP013 (London Ale) and Wyeast 1028 (London Ale). They both provide a wonderful ester profile without being excessively fruity, and they attenuate a little more than most English yeasts. If you like to experiment, try to select English yeasts that attenuate in the mid 70s percent or higher. If you prefer dry yeast, Danstar Nottingham should produce good results.
At temperatures lower than 65 °F (18 °C), these yeasts produce a relatively low level of esters and at higher temperatures (a-bove 70 °F/21 °C) they produce abundant fruity esters and fusel alcohol notes. I start fermentation in the middle of this range (68 °F/20 °C), letting the temperature slowly rise a few degrees over a couple days. This creates the expected level of esters, helps the yeast attenuate fully, and keeps the amount of diacetyl in the finished beer to a minimum. 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.
Serving English IPA at cellar temperature, around 52 to 55 °F (11 to 13 °C), allows the character of the beer to come out and can improve drinkability. Colder temperatures prevent the drinker from picking up the interesting fermentation and malt flavors and aromas of this style, so do not go below 50 °F (10 °C).
Target a carbonation level around 2 to 2.5 volumes of CO2 for bottled, 1.5 volumes for kegged, and 1 volume of CO2 for cask conditioned beer.
— Jamil Zainasheff
1868 East India Pale Ale
(5 gallons/19 L, all-grain)
OG = 1.067 FG = 1.015
IBU = 100+ SRM = 6 ABV = 7.1%
Ingredients
14 lbs. (6.4 kg) Maris Otter pale ale malt
51 AAU UK Goldings hops (90 min.) (10.25 oz./0.29 kg at 5% alpha acids)
3 oz. (85 g) UK Goldings hops (dry hop)
White Labs WLP017 (Whitbread Ale) or Wyeast 1099 (Whitbread Ale) or Safale S-04 yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Mash grains with hot water (1.2 qts./lb.) at 150–152 °F (66–67 °C) for 1 hour. Run off and sparge to collect about 6 gallons (23 L) of wort. Bring to a boil and add the bittering hops, boil 90 minutes. Cool to 65–70 °F (18–21 °C) and pitch with yeast, preferably two packs prepared previously as two 1-qt. (1-L) starters. Ferment 5 days, rack to secondary and add the dry hops in a sanitized weighted muslin bag. After 1–2 weeks rack to keg or bottle and prime or carbonate in the usual way.
*This is a lot of hops, which will likely result in loss of wort in the residue when racked. I have used Goldings for this to follow the original as closely as possible. However, it is more practical to replace these with 29 AAU Progress hops (3.6 oz./102 g at 8% alpha acids).
Extract Version:
Simply replace the pale malt in the recipe with 9.3 lbs. (4.2 kg) Maris Otter liquid malt extract. Boil for only 60 minutes — the shorter boil will not materially affect the actual IBU since the figure quoted above is merely a calculation and is probably higher than the actual solubility of iso-alpha-acids. As above, you may find it more practical to replace the Goldings bittering hops with 29 AAU Progress hops (3.6 oz./102 g at 8% alpha acids).
Bollocks IPA
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.011
IBU = 51 SRM = 11 ABV = 6.6%
Ingredients
10.5 lbs. (4.8 kg) British pale ale malt
8 oz. (0.23 kg) biscuit malt
8 oz. (0.23 kg) crystal malt (40 °L)
8 oz. (0.23 kg) crystal malt (80 °L)
8 oz. (0.23 kg) white wheat malt
9.75 AAU UK Admiral hop pellets (60 min.) (0.75 oz./21 g at 13% alpha acids)
6.5 AAU UK Fuggle hop pellets (10 min.) (1.25 oz./35 g at 5.2% alpha acids)
1.5 oz. (43 g) East Kent Goldings hop pellets (0 min.)
1⁄4 tsp. Super Moss HB (10 min.) (rehydrated)
1⁄4 tsp. yeast nutrient (5 min.)
1 packet (11.5 g) Safale S-04
3⁄4 cup corn sugar (if priming)
Step by Step
Mash at 151 °F (66 °C) for 60 minutes with 4 gallons (15 L) of water at 1.3 quarts of water to 1 lb. of grain ratio. Add 3.75 gallons (14 L) of close to boiling water to mash. Stir the mash to equalize temperature. Perform vorlauf, then collect wort into pre-boil kettle until the volume is around 6.25 gallons (23.7 L). Boil wort for 60 minutes, adding hops, finings and yeast nutrients at the times indicated. Chill wort to 63 °F (17 °C) and aerate. Add rehydrated S-04 yeast packet to wort and ferment at 65 °F (18 °C) for 9 days or until gravity is 1.011. Carbonate to 2.4 volumes of CO2.
Bollocks IPA
(5 gallons/19 L, extract with grains)
OG = 1.061 FG = 1.011
IBU = 51 SRM = 11 ABV = 6.6%
Ingredients
6.6 lbs. (3 kg) British pale liquid malt extract
8 oz. (0.23 kg) light dried malt extract
8 oz. (0.23 kg) biscuit malt
8 oz. (0.23 kg) crystal malt (40 °L)
8 oz. (0.23 kg) crystal malt (80 °L)
8 oz. (0.23 kg) white wheat malt
9.75 AAU UK Admiral hop pellets (60 min.) (0.75 oz./21 g at 13% alpha acids)
6.5 AAU UK Fuggle hop pellets (10 min.) (1.25 oz./35 g at 5.2% alpha acids)
1.5 oz. (43 g) East Kent Goldings hop pellets (0 min.)
1⁄4 tsp. Super Moss HB (10 min.)
1⁄4 tsp. yeast nutrient (5 min.)
1 packet (11.5 g) Safale S-04 yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Steep the crushed grains in a muslin bag at 151 °F (66 °C) for 30 minutes with 5.25 gallons (20 L) of water. Wash grains with 1 gallon (3.8 L) of hot water, add all the malt extract to the wort. Boil wort for 60 minutes, adding hops, finings and yeast nutrients at the times indicated. Chill wort to 63 °F (17 °C) and aerate. Add rehydrated S-04 yeast packet to wort and ferment at 65 °F (18 °C) for 9 days or until gravity is 1.011. Carbonate to 2.4 volumes of CO2.
Burton-on-Housatonic IPA
(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.014
IBU = 60 SRM = 9 ABV = 8%
Ingredients
14 lbs. 2 oz. (6.4 kg) Maris Otter 2-row pale ale malt
0.5 lb. (0.23 kg) crystal malt (40 °L)
16.1 AAU Northern Brewer hops (90 min.) (2.3 oz./65 g at 7% alpha acids)
5 AAU East Kent Goldings hops (10 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) East Kent Goldings hops (0 min.)
1 oz. (28 g) East Kent Goldings hops (dry hop)
White Labs WLP023 (Burton Ale) or Wyeast 1275 (Thames Valley Ale) yeast
1 cup corn sugar (if priming)
Step by Step
Use a single-step infusion mash at 153–155 °F (67–68 °C) for 1–1.5 hours. Sparge one hour, with water no hotter than 175 °F (79 °C), until run-off reaches a specific gravity 1.010–1.012. Boil 90 minutes, with bittering hops added after the first foamy head subsides. Adjust wort volume with cold water, and cool to about 70 °F
(21 °C). Pitch with yeast starter, and allow to ferment. By 5–7 days, final gravity should have been reached; rack into a secondary fermenter. If you will be bottling, add dry hops at this stage. One to two weeks later, rack again, prime with corn sugar, and rack into keg or bottles. If you keg your beer, add dry hops at this stage. The beer should be ready to drink after conditioning for a week or so. It will keep for months if kept cool, and you have been careful to avoid aeration during racking.
Burton-on-Housatonic IPA
(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.014
IBU = 60 SRM = 12 ABV = 8%
Ingredients
1.5 lbs. (6.4 kg) Maris Otter pale ale malt
0.5 lbs. (0.23 g) crystal malt (40 °L)
1 lb. 14 oz. (0.85 kg) Muntons light dried malt extract
6.6 lb. (3 kg) Muntons Maris Otter liquid malt extract
16.1 AAU Northern Brewer hops (90 min.) (2.3 oz./65 g at 7% alpha acids)
5 AAU East Kent Goldings hops (10 min.) (1 oz. /28 g at 5% alpha acids)
1 oz. (28 g) East Kent Goldings hops (0 min.)
1 oz. (28 g) East Kent Goldings hops (dry hop)
White Labs WLP023 (Burton Ale) or Wyeast 1275 (Thames Valley Ale) yeast
1 cup corn sugar (if priming)
Step by Step
In a large kitchen pot, heat 3 qts. (2.8 L) of water to 165 °F (74 °C). Place the crushed grains in a steeping bag and steep in this water for 60 minutes. Hold steeping temperature around 154 °F (68 °C). Heat 1.5 gallons (5.7 L) of water to a boil in your brewpot. Add “grain tea” from steep to your brewpot. Hold grain bag over brewpot with a large colander and rinse grain bag with 1.5 qts. (~1.5 L) of hot water (at 170 °F/77 °C). Add dried malt extract and bring to a boil. Boil 60 minutes, adding hops at times indicated. Stir in liquid malt extract at end of boil and let steep for 15 minutes with the brewpot lid closed. (If the liquid extract is hopped, it will give you more bitterness.) Cool wort, top up to 5 gallons (19 L), aerate and pitch yeast. Follow the instructions for fermentation and dry hopping in the all-grain recipe.
Burton’s Best IPA
(5 gallons/19 L, all-grain)
OG = 1.066 FG = 1.012
IBU = 60 SRM = 8 ABV = 7.3%
Ingredients
11 lbs. (5 kg) British 2-row pale ale malt
0.5 lb. (0.23 kg) crystal malt (40 °L)
1 lb. (0.45 kg) cane sugar (added to boil)
10 AAU Kent Golding hops (60 min.) (2 oz./57 g at 5% alpha acids)
5 AAU Kent Golding hops (30 min.) (1 oz./28 g at 5% alpha acids)
6.5 AAU Kent Golding hops (15 min.) (1.3 oz./37 g at 5% alpha acids)
5 AAU Kent Golding hops (5 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) Kent Golding hops (0 min.)
0.5 oz. (14 g) Kent Golding whole leaf hops (dry hop)
Wyeast 1098 (British Ale) or Wyeast 1968 (London ESB Ale)
3⁄4 cup corn sugar (if priming)
Step by Step
Mash grains at room temperature into 3.5 gal. (13 L) of water at 161°F (72 °C) to reach a conversion temperature of 150 °F (66 °C) for 1 hour. Sparge to collect 6 gal. (23 L) of wort. As the wort approaches boil, add sugar and stir to dissolve. Total boil time is 90 minutes. Boil for 30 minutes before making the first hop addition. Add hops as directed at 60, 30, 15, and 5 minutes before the end of the boil. Add the final hop addition to the wort just prior to cooling. Cool and aerate the hopped wort to 65 °F (18 °C) and add yeast. Ferment at 60–65 °F (15–18 °C) until finished. Rack into carboy containing 0.5 oz. (14 g) of whole leaf hops. Allow to age for a month at 50–55 °F (10–13 °C) prior to packaging.
Burton’s Best IPA
(5 gallons/19 L, partial mash)
OG = 1.066 FG = 1.012
IBU = 60 SRM = 9 ABV = 7.3%
Ingredients
4 lbs. (1.8 kg) British 2-row pale ale malt
0.5 lb. (0.23 kg) crystal malt (40 °L)
5 lbs. (2.3 kg) golden liquid malt extract
1 lb. (0.45 kg) cane sugar (added to boil)
10 AAU Kent Golding hops (60 min.) (2 oz./57 g at 5% alpha acids)
5 AAU Kent Golding hops (30 min.) (1 oz./28 g at 5% alpha acids)
6.5 AAU Kent Golding hops (15 min.) (1.3 oz./37 g at 5% alpha acids)
5 AAU Kent Golding hops (5 min.) (1 oz./28 g at 5% alpha acids)
1 oz. (28 g) Kent Golding hops (0 min.)
0.5 oz. (14 g) Kent Golding whole leaf hops (dry hop)
Wyeast 1098 (British Ale) or Wyeast 1968 (London ESB Ale)
3⁄4 cup corn sugar (if priming)
Step by Step
Mash grains at room temperature into 1.5 gal. (5.7 L) of water at 161 °F (72 °C) to reach a conversion temperature of 150 °F (66 °C) for 1 hour. Sparge to collect 4 gal. (15 L) of wort. Add 2 gal. (7.6 L) of water to make a total volume of 6 gal. (23 L). As the wort approaches boil, add malt extract and sugar while stirring to dissolve. Boil for 30 minutes before making the first hop addition. Add hops as directed at 60, 30, 15, and 5 minutes before the end of the boil. Add the final hop addition to the wort just prior to cooling. Cool and aerate the hopped wort to 65 °F (18 °C) and add yeast. Ferment at 60–65 °F (15–18 °C) until finished. Rack into carboy containing 0.5 oz. (14 g) of whole leaf hops. Allow to age for a month at 50–55 °F (10–13 °C) prior to packaging.
Haldane’s Select IPA
(5 gallons/19 L, all-grain)
OG = 1.062 FG = 1.011
IBU = 51 SRM = 12 ABV = 6.9%
Ingredients
8.25 lbs. (3.7 kg) British pale ale malt (3 °L) (preferably Maris Otter)
5 oz. (150 g) crystal malt (60 °L)
3 oz. (85 g) biscuit malt
0.33 oz. (9 g) chocolate malt
2 lbs. (0.91 kg) cane sugar (15 min.)
12.5 AAU Kent Goldings hops (60 min.) (2.5 oz./71 g at 5% alpha acids)
3.4 AAU UK Fuggle hops (15 min.) (0.75 oz./21 g at 4.5% alpha acids)
1.5 oz. (43 g) UK Fuggle hops (dry hop)
Wyeast 1028 (London Ale) or White Labs WLP026 (Premium Bitter) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Mash at 153 °F (67 °C) in 11 qts. (10.4 L) of brewing liquor with 150–200 ppm calcium ions and less than 100 ppm bicarbonate. Collect about 4.5 gallons (17 L) of wort, add 2 gallons (7.6 L) of water and boil wort for 90 minutes. Add hops at times indicated in ingredient list. Add cane sugar with 15 minutes left in the boil. Ferment at 70 °F (21 °C). Add dry hops in the secondary fermenter or in your keg.
Haldane’s Select IPA
(5 gallons/19 L, extract with grains)
OG = 1.062 FG = 1.011
IBU = 51 SRM = 12 ABV = 6.9%
Ingredients
6 lbs. (2.7 kg) Maris Otter liquid malt extract
5 oz. (150 g) crystal malt (60 °L)
3 oz. (85 g) biscuit malt
0.33 oz. (9 g) chocolate malt
2 lbs. (0.91 kg) cane sugar (15 min.)
12.5 AAU Kent Goldings hops (60 min.) (2.5 oz./71 g at 5% alpha acids)
3.4 AAU UK Fuggle hops (15 min.) (0.75 oz./21 g at 4.5% alpha acids)
1.5 oz. (43 g) UK Fuggle hops (dry hop)
Wyeast 1028 (London Ale) or White Labs
WLP026 (Premium Bitter) yeast 3⁄4 cup corn sugar (if priming)
Step by Step
Place the crushed grains in 1 gallon (4 L) brewing water at 160°F (71 °C). Steep for 20 minutes then wash the grains with 2 qts. (2 L) hot water. Top off to about 6.5 gallons (24.6 L) of wort and boil for 90 minutes. Add hops at times indicated in ingredient list. Add cane sugar with 15 minutes left in the boil. Ferment at 70 °F (21 °C). Add dry hops in the secondary fermenter or in your keg.
HammerSmith Ales English IPA
(5 gallons/19 L, all-grain)
OG = 1.058 FG = 1.010
IBU = 54 SRM = 11 ABV = 6.2%
Recipe from Christopher Bowen’s brewing log. This is a recipe that won a gold medal and best of show at the 2007 Great American Beer Festival in the ProAM catagory, a silver medal at the AHA regional and a gold medal at the Kona Beer Festival in 2008. It is based off of a 19th century recipe from Samuel Allsopp and Sons LTD, circa 1860s. English brewers used tons of American hops in many beers during the 19th and 20th centuries. This was dry-hopped with Chinook, but other than that I used all East Kent Goldings. Chinook is a distantly related cultivar of the Petham Golding.
Ingredients
10.5 lbs. (4.8 kg) British 2-row pale malt
14.4 oz. (0.41 kg) crystal malt (60 °L)
6.4 oz. (0.18 kg) amber malt
5.4 oz. (0.15 kg) torrified wheat
10 AAU East Kent Golding hops (2 oz./56 g at 5% alpha acids) (60 min.)
2.5 AAU East Kent Golding hops (0.5 oz./14 g at 5% alpha acids) (30 min.)
7.5 AAU East Kent Golding hops (1.5 oz./42 g at 5% alpha acids) (10 min.)
1.25 oz. Chinook hops (dry hops)
1 tablet Whirfloc (15 mins.)
1 tsp. yeast nutrients (15 mins.)
Wyeast 1275 (Thames Valley Ale) or White Labs WLP023 (Burton Ale) yeast
2/3 cup corn sugar (if priming)
Step by Step
This is a single infusion mash. Target mash temperature is 152 °F (67 °C) mixing grains with 3.6 gallons (14 L) of strike water. Raise mash to 168 °F (76 °C) and begin lautering. Boil for 60 minutes adding the bittering hops at times indicated in the ingredients list. Add the Whirfloc tablet and yeast nutrients when 15 minutes remain in the boil. After the boil is finished, chill the wort to 67 °F (19 °C) and transfer to a sanitized fermentation vessel. Ferment at 67 °F (19 °C). Add the final addition of hops and store the beer an additional week at 58 °F (14 °C). Your beer is now ready to rack into a keg, or bottles along with the priming sugar.
HammerSmith Ales English IPA
(5 gallons/19 L, partial mash)
OG = 1.058 FG = 1.010
IBU = 54 SRM = 11 ABV = 6.5%
Ingredients
6 lbs. (2.7 kg) Maris Otter liquid malt extract
2 lbs. (4.8 kg) British 2-row pale ale malt
14.4 oz. (0.41 kg) crystal malt (60 °L)
6.4 oz. (0.18 kg) amber malt
5.4 oz. (0.15 kg) torrified wheat
10 AAU East Kent Golding hops (2 oz./56 g at 5% alpha acids) (60 min.)
2.5 AAU East Kent Golding hops (0.5 oz./14 g at 5% alpha acids) (30 min.)
7.5 AAU East Kent Golding hops (1.5 oz./42 g at 5% alpha acids) (10 min.)
1.25 oz. Chinook hops (dry hops)
1 tablet Whirfloc (15 mins.)
1 tsp. yeast nutrients (15 mins.)
Wyeast 1275 (Thames Valley Ale) or White Labs WLP023 (Burton Ale) yeast
2/3 cup corn sugar (if priming)
Step by Step
In a large brewing kettle, heat 5.5 qts. (5 L) of water to 165 °F (74 °C). Place the crushed grains in a steeping bag and steep in this water for 60 minutes. Hold the temperature around 152 °F (67 °C). Heat 1.5 gallons (5.7 L) of water to a boil in your brew pot. Add “grain tea” from steep to your brewpot. Hold grain bag over brew pot with a large colander and rinse grain bag with 1.5 qts. (~1.5 L) of hot water at 170 °F (77 °C). Top off the brew pot to 6 gallons (23 L). Add liquid malt extract and bring to a boil.
Boil for 60 minutes adding the hops at times indicated in the ingredients list. Add the Whirfloc tablet and yeast nutrients when 15 minutes remain in the boil. After the boil is finished, chill the wort to 67 °F (19 °C) and transfer to a sanitized fermentation vessel. Ferment at 67 °F (19 °C). Add the final addition of hops and store the beer an additional week at 58 °F (14 °C). Your beer is now ready to rack into a keg or bottle with the priming sugar.
Modern British IPA
(5 gallons/19 L, all-grain)
OG = 1.056 FG = 1.012
IBU = 45 SRM = 8 ABV = 5.9%
Ingredients
11 lbs. (5 kg) Golden PromiseTM pale ale malt
0.75 lb. (0.34 kg) Bairds Carastan malt (35 °L)
12 AAU Target hops (90 min.) (1.5 oz./43 g at 8% alpha acids)
1 oz. (28 g) UK Fuggles (dry hop)
1 oz. (28 g) UK Goldings hops (dry hop)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) or Lallemand Nottingham yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Mash grains with hot water (1.2 qts./lb.) at 149–151 °F (65–66.1 °C) for 1 hour. Run off and sparge to collect about 6 gallons (23 L) of wort. Bring to a boil and add the bittering hops, boil 90 minutes. Cool to 65–70 °F (18–21 °C) and pitch the yeast, preferably prepared previously as a 1-qt. (1-L) starter. Ferment 5 days, rack to secondary and add the dry hops in a sanitized weighted muslin bag. After 1–2 weeks, rack to keg or bottle and prime or carbonate in the usual way.
Modern British IPA
(5 gallons/19 L, extract with grains)
OG = 1.056 FG = 1.012
IBU = 45 SRM = 8 ABV = 5.9%
Ingredients
7 lbs. (3.2 kg) Maris Otter liquid malt extract
0.6 lb. (0.27 kg) pale dried malt extract
0.75 lb. (0.34 kg) Bairds Carastan malt (35 °L)
12 AAU Target hops (90 min.) (1.5 oz./43 g at 8% alpha acids)
1 oz. (28 g) UK Fuggles (dry hop)
1 oz. (28 g) UK Goldings hops (dry hop)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) or Lallemand Nottingham yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Place grains in a muslin bag and steep for 15–20 minutes in 2 qts. (2 L) hot water at about 150 °F (65 °C). Run off into boiler and rinse grains with 2 qts. (2 L) of hot water, and carefully dissolve extract in this liquor. The recipe is for a full 5-gallon (19-L) boil; if you use a smaller volume increase the bittering hops proportionately. Boil 60 minutes, cool to 65–70 °F (18–21 °C), and pitch with yeast, preferably prepared previously as a 1-qt. (1-L) starter. Ferment 5 days, rack to secondary and add the dry hops in a sanitized weighted muslin bag. After 1–2 weeks, rack to keg or bottle and prime or carbonate in the usual way.
My Classic IPA
(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.016
IBU = 70 SRM = 9 ABV = 7.6%
Ingredients
14.5 lbs. (6.6 kg) Maris Otter pale ale malt
4 oz. (113 g) amber malt
4 oz. (113 g) English crystal malt (80 °L)
18.8 AAU First Gold hops (90 min.) (2.5 oz./71 g at 7.5% alpha acids)
1 oz. (28 g) Styrian Goldings hops (0 min.)
1 oz. (28 g) UK Fuggle hops (0 min.)
1 oz. (28 g) Styrian Goldings hops (dry hop)
1 oz. (28 g) UK Fuggle hops (dry hop)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) or Lallemand Nottingham yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Mash grains with hot water (1.2 qts./lb.) at 149–151 °F (65–66 °C) for 1 hour. Run off and sparge to collect about 6 gallons (23 L) of wort. Bring to a boil and add the First Gold bittering hops. Boil 90 minutes and add the first batch of Fuggle and Styrian Goldings hops at flameout, then let sit 30 minutes. Cool to 65–70 °F (18–21 °C), and pitch with yeast, preferably prepared previously as a 1-qt. (1-L) starter. Ferment five days, rack to secondary and add the Fuggle and Styrian Goldings dry hops in a sanitized weighted muslin bag. After 1–2 weeks rack to keg or bottle and prime or carbonate in the usual way.
My Classic IPA
(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.015
IBU = 70 SRM = 9 ABV = 7.6%
Ingredients
8 lbs. (3.6 kg) Maris Otter liquid malt extract
0.6 lb. (0.27 kg) pale dried malt extract
1 lb. (0.45 kg) 2-row pale malt
0.25 lb. (0.11 kg) amber malt
0.25 lb. (0.11 kg) English crystal malt (80 °L)
18.8 AAU First Gold hops (60 min.) (2.5 oz./71 g at 7.5% alpha acids)
1 oz. (28 g) Styrian Goldings hops (0 min.)
1 oz. (28 g) UK Fuggle hops (0 min.)
1 oz. (28 g) Styrian Goldings hops (dry hop)
1 oz. (28 g) UK Fuggle hops (dry hop)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) or Lallemand Nottingham yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Place grains in a muslin bag, and mash them with 2 qt. (2 L) hot water at 149–151 °F (65–66 °C) for 30–45 minutes. Run liquid into boiler, and rinse grains three times with 2 qts. (2 L) of hot water, dissolve extracts carefully, and bring to 5.5 gallons (21 L). If you use a smaller boil volume adjust the bittering hops proportionately. Bring wort to a boil, add the First Gold hops and boil 60 minutes, add the first batch of Fuggle and Styrian Goldings hops, then let sit 30 minutes. Cool to 65–70 °F (18–21 °C), and pitch with yeast, preferably prepared previously as a 1-qt. (1-L) starter. Ferment 5 days, rack to secondary and add the Fuggle and Styrian Goldings dry hops in a sanitized weighted muslin bag. After 1–2 weeks rack to keg or bottle and prime or carbonate in the usual way.
Samuel Smith Brewery: India Ale
(5 gallons/19 L, all-grain)
OG = 1.050 FG = 1.012
IBU = 50 SRM = 9 ABV = 5%
This classic beer is brewed with well water from the Samuel Smith Old Brewery, which was sunk in 1758 and still in use. It is malty and full of fruity hop character.
Ingredients
8 lbs. (4.1 kg) British pale ale malt
1 lb. (0.45 kg) pale ale malt (toasted)
0.75 lb. (0.34 kg) crystal malt (60 °L)
0.5 lb. (0.23 kg) malted wheat
7.25 AAU Northdown hops (60 min.) (0.8 oz./23 g at 9% alpha acids)
6 AAU Kent Golding hops (30 min.) (1.5 oz./43 g at 4% alpha acids)
4 AAU Bramling Cross hops (15 min.) (1 oz./28 g at 4% alpha acids)
1 oz. (28 g) Fuggle hops (dry hop)
Wyeast 1469 (West Yorkshire Ale) or White Labs WLP037 (Yorkshire Square Ale) or Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) yeast (1.75 qt./1.75 L yeast starter)
3⁄4 cup (150 g) dextrose (if priming)
Step by Step
Toast the one pound (0.45 kg) pale ale malt on a baking sheet in oven set at 350 °F (177 °C) for 15 minutes. Heat 15 quarts (~15 L) water to 164 °F (73 °C), crush grains, mix into liquor. Hold mash at 153 °F (67 °C) for 60 minutes. Collect around 6.5 gallons (25 L) of wort and bring to a boil. Boil 90 minutes total, adding hops at times indicated in recipe. Cool wort to 70 °F (21 °C), aerate, and pitch yeast. Ferment at 72 °F (22 °C), transfer to secondary, add dry hops and condition at 50 °F (10 °C) for two weeks. Rack and bottle or keg, and then age 4 to 6 weeks.
Partial mash option: Replace the British pale ale malt with 5.5 lbs. (2.5 kg) Maris Otter liquid malt extract. Toast the one pound (0.45 kg) pale ale malt on a baking sheet in oven set at 350 °F (177 °C) for 15 minutes. Steep toasted pale, crystal, and wheat malts in 3.4 qts. (3.2 L) of water at 153 °F (67 °C) for 45 minutes. Rinse grains with 1.5 gallons (5.7 L) of water at 170 °F (77 °C). Add water to make 3 gallons (11.4 L) of wort, stir in the dried malt extract and bring to a boil. Add hops at times indicated in recipe. Add the liquid malt extract with 15 minutes left in boil. Cool wort, transfer to fermenter and top up to 5 gallons (19 L) with water. Aerate wort and pitch yeast. Ferment and bottle as described in all-grain recipe.
Shawn’s Real IPA
(5 gallons/19 L, all-grain)
OG = 1.053 FG = 1.014
IBU = 70 SRM = ~12 ABV = 5.3%
Ingredients
9 lbs. (4.1 kg) English pale ale malt
1 lb. (0.45 kg) crystal malt (40 °L)
0.5 lb. (0.23 kg) crystal malt (60 °L)
0.5 lb. (0.23 kg) toasted 2-row malt
17.6 AAU Northern Brewer hop pellets (60 min.) (2 oz./56 g at 8.8% alpha acids)
5 AAU East Kent Goldings hop plugs (5 min.) (1 oz./28 g at 5% alpha acids)
3.2 AAU Willamette pellet hops (0 min.) (1 oz./28 g at 3.2% alpha acids)
1 oz. (28 g) Kent Goldings hop pellets (dry hop)
2 tsp. gypsum
1.5 tsp. Irish moss (15 min.)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Toast the pale malt in an oven on a cookie sheet at 350 °F for 10 minutes. Then heat
4 gallons (15 L) of water to achieve a mash temperature of 152 °F (67 °C). Hold your mash at this temperature for 1 hour. Sparge with enough water to collect 6.5 gallons (24.6 L) in your brewpot. Add gypsum and bring to a boil. Boil for 60 minutes adding the hops and Irish moss at the times indicated in the ingredient list. Remove your kettle from heat then throw in the Willamette hops and let steep with the lid on for 5–10 minutes. Chill the wort to recommended fermentation temperature and transfer to a 6.5-gallon (24.6-L) primary fermenter. Be careful not to carry too much trub (the solid matter) into the fermenter.
Pitch the yeast. After four days, rack into secondary and dry hop with Kent Goldings. Bottle after 10 days, using corn sugar to prime. Store in a cool, dry place for six weeks. Chill to 55 °F (13 °C) and enjoy.
Shawn’s Real IPA
(5 gallons/19 L, extract with grains)
OG = 1.053 FG = 1.014
IBU = 70 SRM = ~12 ABV = 5.3%
Ingredients
3.3 lbs. (1.5 kg) English light liquid malt extract
3.3 lbs. (1.5 kg) English amber liquid malt extract
1 lb. (0.45 kg) crystal malt, (40 °L)
0.5 lb. (0.23 kg) toasted 2-row malt
17.6 AAU Northern Brewer hop pellets (60 min.) (2 oz./56 g at 8.8% alpha acids)
5 AAU East Kent Goldings hop plugs (5 min.) (1 oz./28 g at 5% alpha acids)
3.2 AAU Willamette hop pellets (0 min.) (1 oz./28 g at 3.2% alpha acids)
1 oz. (28 g) Kent Goldings hop pellets (dry hop)
2 tsp. gypsum
1.5 tsp. Irish moss (15 min.)
Wyeast 1098 (British Ale) or White Labs WLP007 (Dry English Ale) yeast
3⁄4 cup corn sugar (if priming)
Step by Step
Toast the pale malt in an oven on a cookie sheet at 350° F for 10 minutes. Then bring
2 gallons (7.6 L) of water to 160 °F (71 °C) and add cracked crystal and toasted pale malt in a grain bag. Steep in water for 30 minutes. Remove grains and sparge them with 1 gallon (4 L) of 165 °F (74 °C) water. Add gypsum and bring to a boil.
Remove brewpot from heat, then add all the liquid malt extract. Be careful not to let it boil over and do your other additions as per the ingredient list. Just before you pull the kettle off the stove, throw in the Willamette hops and let steep with the lid on for 5–10 minutes. Force cool and transfer to a 6.5-gallon (25-L) carboy. Be careful not to carry too much trub into the fermenter. Top off to 5 gallons (19 L) with cold water.
Pitch the yeast. After four days, rack into secondary and dry hop with Kent Goldings. Bottle after 10 days, using corn sugar to prime. Store in a cool, dry place for six weeks. Chill to 55 °F (13 °C) and enjoy.
Very Small Modern IPA
(5 gallons/19 L, all-grain)
OG = 1.037 FG = 1.009
IBU = 27 SRM = 7 ABV = 3.6%
Ingredients
7 lbs. (3.2 kg) Maris Otter pale ale malt
0.75 lb. (0.34 kg) Bairds Carastan malt (35 °L)
4 AAU UK Fuggles hops (90 min.) (1 oz./28 g at 4% alpha acids)
8 AAU UK Target hops (0 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) First Gold hops (dry hop)
Wyeast 1028 (London Ale) or White Labs WLP002 (English Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Mash grains with hot water (1.2 qts./lb.) at 152–154 °F (67–68 °C) for 1 hour. Run off and sparge to collect about 6 gallons (23 L) of wort. Bring to a boil, add the Fuggles bittering hops, boil 90 minutes then add the Target hops and let sit 30 min. Cool to 65–70 °F (18–21 °C) and pitch with yeast, preferably prepared previously as a 1-qt. (1-L) starter. Ferment 5 days, rack to secondary and add the First Gold dry hops in a sanitized weighted muslin bag. After 1–2 weeks, rack to keg or bottle and prime or carbonate.
Very Small Modern IPA
(5 gallons/19 L, extract with grains)
OG = 1.037 FG = 1.009
IBU = 27 SRM = 7 ABV = 3.6%
Ingredients
4 lbs. (1.8 kg) Maris Otter liquid malt extract
0.5 lb. (0.23 kg) pale dried malt extract
0.75 lb. (0.34 kg) Bairds Carastan malt (35 °L)
4 AAU UK Fuggles hops (90 min.) (1 oz./28 g at 4% alpha acids)
8 AAU UK Target hops (0 min.) (1 oz./28 g at 8% alpha acids)
1 oz. (28 g) First Gold hops (dry hop)
Wyeast 1028 (London Ale) or White Labs WLP002 (English Ale) yeast
2⁄3 cup corn sugar (if priming)
Step by Step
Place the grains in a muslin bag and steep for 15–20 minutes in 2 qts. (2 L) hot water at about 150 °F (65 °C). Run off into kettle and rinse grains with 2 qts. (2 L) of hot water and carefully dissolve extract in this liquor. This recipe is for a full 5-gallon (19-L) boil; if you use a smaller volume increase the bittering hops proportionately. Boil with Fuggles hops for 60 minutes, then add the Target hops and let the wort sit for 30 minutes. Cool to 65–70 °F (18–21 °C), and pitch with yeast, preferably prepared previously as a 1-qt. (1-L) starter. Ferment 5 days, rack to secondary and add the dry hops in a sanitized weighted muslin bag. After 1–2 weeks rack to keg or bottle, and prime or carbonate in the usual way.
Well-Traveled IPA
(5 gallons/19 L, all-grain)
OG = 1.072 FG = 1.015
IBU = 60 SRM = 7 ABV = 7.9%
Ingredients
14.5 lbs. (6.6 kg) English pale ale malt (3–4 °L)
16.5 AAU East Kent Goldings or Fuggle hops (75 min.) (3.3 oz./94 g at 5% alpha acids)
2 oz. (57 g) East Kent Goldings or Fuggle hops (0 min.)
2 tsp. Burton salts
1 tsp. Irish moss
2 cups oak chips
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
3 oz. (85 g) dried malt extract or corn sugar (if priming)
Step by Step
Mash in at 152 °F (67 °C). Let the mash rest for 60 minutes. Then sparge for about 90 minutes while raising the temperature of the mash gradually to 170 °F (77 °C). Add the Burton salts to the wort and boil for 90 minutes. Add bittering hops 15 minutes into the boil. Add Irish moss with 15 minutes left in the boil and aroma hops at flameout. Take a gravity reading and compensate for evaporation losses if needed. Heat-exchange to about 70 °F (21 °C) before pitching yeast. Pitch either a 1.5 qt. (1.5 L) starter or two packages of fresh liquid yeast. Ferment about two weeks at 60–70 °F (16–21°C). Rack into a secondary fermenter and leave for another two weeks. Rack again.
Make an oak chip tea by boiling the chips in just enough water to cover them for 10–15 minutes and then add the “tea” to the brew and let it mature in a warm chamber at roughly 85 °F (30 °C) for six weeks. Let the matured brew cool off to room temperature and rack again. Add a fresh package of yeast and the priming agent if priming. Let the brew condition for another two weeks. Omit the new yeast and priming agent if you carbonate your brew artificially in a keg.
Well-Traveled IPA
(5-gallons/19 L, extract only)
OG = 1.072 FG = 1.015
IBU = 60 SRM = 9 ABV = 7.9%
Ingredients
10 lbs. (4.5 kg) Maris Otter liquid malt extract
17.5 AAU East Kent Goldings or Fuggle hops (60 min.) (3.5 oz./99 g at 5% alpha acid)
2 oz. (57 g) East Kent Goldings or Fuggle hops (0 min.)
2 tsp. Burton salts
1 tsp. Irish moss
2 cups oak chips
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) yeast
3 oz. (85 g) dried malt extract or corn sugar (if priming)
Step by Step
Heat your brewing liquor to a boil. Remove from heat then stir in the liquid malt extract. Stir until all the extract is dissolved. Return the wort to a boil and add the Burton salts and bittering hops boil for 60 minutes. Add Irish moss with 15 minutes left in the boil and hops at flameout. Take a gravity reading and compensate for evaporation losses if needed. Heat-exchange to about 70 °F
(21 °C) before pitching yeast. Pitch either a 1.5 quart (1.5 L) starter or two packages of fresh liquid yeast. Ferment for about two weeks at 60–70 °F (16–21°C). Rack into a secondary fermenter and leave for another two weeks. Rack again.
Make an oak chip tea by boiling the chips in just enough water to cover them for
10–15 minutes and then add the “tea” to the brew and let it mature in a warm chamber at roughly 85 °F (30 °C) for six weeks. Let the matured brew cool off to room temperature and rack again. Add a fresh package of yeast and the priming agent if priming. Let the brew condition for another two weeks. Omit the new yeast and priming agent if you carbonate your brew artificially in a keg.
