Session IPA Clones
It is no secret that the best-selling craft beer style category in the USA is IPA. We have a variety of official IPA beer styles, including British IPA, American IPA and imperial IPA. Add to that double IPA and Black IPA (or Cascadian Dark Ale). We are even starting to see variations like white IPA, rye IPA and Belgian IPA. All of these IPA styles and sub styles have two distinct characteristics in common, however: #1) high hop flavor and bitterness, and #2) a higher alcohol content, typically from a low of 5.5% to up to over 10%, with the majority of them in the 7% range.
What is the downside with all of the numerous IPA styles? Because of the higher alcohol content, you frequently can’t drink more than two pints without looking for a pillow. Out of this dilemma came a new unofficial IPA beer style called “session IPA,” a highly hopped pale ale that is low in alcohol.
Doesn’t “Session IPA” sound like just an over-hopped American pale ale? Well, no, they are not quite the same. The simplest way to describe the difference is that while the alcohol content of a session IPA and an American pale ale is about the same, the hop flavor would be described as more “intense” than an ordinary pale ale. Notice that I did not say the hop flavor is more “bitter” than a pale ale. Calculated IBUs are often probably somewhat similar when comparing the two styles side by side, but hop flavor and aroma is more intense with a session IPA. (Read more about session beers in the sidebar later in this article.)
I contacted three US commercial brewers making session IPAs, for their take on brewing this new “style.”
Jack Harris, the Co-owner and brewer at Fort George Brewery in Astoria, Oregon describes a session IPA as, “A beer that would be intensely aromatic with hops, full-flavored (not thin or watery), low in alcohol and low in hop bitterness. It is sort of the hoppy part of an IPA without the puckering bitterness.”
Mitch Steele of Stone Brewing Co. in Escondido, California calls session IPA, “A way for craft beer drinkers to enjoy an intensely hoppy beer at a lower alcohol level.”
Sean Lawson of Lawson’s Finest Liquids in Warren, Vermont says Session IPAs are, “A low alcohol IPA with as much body and mouthfeel as you can insert, and then the hops are layered on heavily with a minimal amount of bittering from the boiling hops.’’ Sean’s Super Session IPA is brewed with a single hop, and he uses a different variety of hop each time.
Session-Style Hops
So, how do you make the hop profile of a beer more “intense” without adding bitterness? A relatively new hopping method called “hop bursting” is used. Hop bursting is generally a method where the vast majority of the hop bitterness comes from a combination of very late kettle and whirlpool additions. This isn’t necessarily all that different than traditional late hopping, however, when “hop bursting,” brewers add much more late hops and relatively little first- and middle-boil additions. Additional hop aroma can also come from dry hopping in the fermenter. A variation on hop bursting is when the brewer uses only a very small amount (around 5%) of the hops that are added in at the beginning of the boil to reduce foaming. Brew Your Own’s Mr. Wizard has an article from the July-August 2012 issue (https://byo.com/story2519) with more information about “hop bursting.” From this article, BYO’s “Style Profile” columnist (and the Founder of Heretic Brewing Co. in Fairfield, California) Jamil Zainasheff had this comment about hop bursting: “Long ago I ran across a few commercial beers that were massively late hopped and had little or no bittering charge. The aroma wasn’t anything more than you would expect from dropping in massive amounts of hops near the end of the boil, but the bittering had a ‘softer’ character. It seemed to me at the time that boiling hops for a longer time not only resulted in more isomerized hop acids, but a harsher bittering the longer you boiled them. By switching to a shorter boil and a greater quantity of hops, you got a softer bittering and more hop character because you tossed in lots of late hops.”
The key to brewing this kind of beer seems to be the hopping methodology that is unusual by standard brewing practices. I think Jack Harris said it best: “Use an unreasonable amount of hops in the fermenter, even at the expense of loss of beer volume.” For more about hop bursting, as well as whirlpool hops and late addition hops, which are also often employed when making session IPAs, read Dave Green’s story from the March-April 2013 issue of BYO at https://byo.com/story2808.
One of the problems that large- scale brewers have with late hopping methods is that when they finish boiling their wort, because of the size of 10-barrel to a few hundred-barrel brewing systems, it can take a very long time — 30 to 60 minutes — to cool the beer, and any late hop additions will continue to extract more of the harsh hop flavors in the 30 minutes or longer that it takes to cool the beer, not to mention additional time sitting in a boiling vessel if they are whirlpooling to help with hot break separation. As a homebrewer, typically brewing 5- to 10-gallon (19- to 38-L) batches, you have the advantage of being able to cool your beer at the end of the boil very quickly in comparison. Using an immersion wort chiller, typically you should be able to drop the temperature of your beer from boiling temperature to somewhere around room temperature in a 5 to 10 minute timeframe, thus having more control over how much of the more harsh hop flavors are extracted after flameout.
Session IPA At Home
Session IPA is a beer style that embodies the spirit of homebrewing perfectly. This is because for now, since it is not recognized by the Beer Judge Certification Program (BJCP) as an official style, the rules are just guidelines, and a great deal of variation of methodology is completely acceptable when brewing this type of beer.
Starting on page 81 are three session IPA commercial clone recipes. Hop IBU numbers when using this hop bursting method will vary for homebrewers, so the IBU numbers on the recipes could vary by 20% to 30%. Brew Your Own states in their recipe standardization (on page 2), “For post-boil hop stands, we calculate IBUs based on 10% hop utilization for 30-minute hop stands at specific gravities less than 1.050,” so that is what these recipes reflect. Your results could vary, so don’t get hung up on the numbers.
What is a “Session” Beer? (Sidebar)
You may have heard the term “session” beer, and know that they have a low ABV. But how low does a beer need to go to be considered “session”? Well, that depends on who you ask.
Session beers are not tied to any one beer style, but like “extreme” beers they signify what you can expect when drinking one. In very loose terms, a session beer is one that is lower in alcohol but still packs the flavor you expect from craft beer (as opposed to, for example, a “light” beer). The advantage to the low ABV being that you can enjoy a session beer at lunch without worrying about blowing that conference call in the afternoon, or you can enjoy a couple of session beers on a hot summer afternoon without having to worry about napping through the family dinner.
So how low in alcohol exactly does a session beer have to be? The definition is actually still being defined (or up for debate, depending on who you ask). This makes sense, at least in the US, considering this is a new trend in the American craft beer world and even the definition of craft beer is still being edited every year or two. Many beer experts agree that session beers should be no higher than 4.5% alcohol (including longtime drinks writer Lew Bryson who writes The Session Beer Project blog). Others say 4.0% should be the cut-off, and of course, other brewers are pushing the “style” limits in the other direction. For instance, Founders All Day IPA Session Ale clocks in at 4.7% ABV and Sierra Nevada’s Nooner Session IPA is 4.8% ABV. For those who like the higher ABV, fear not; Beer Advocate defines the allowable alcohol limit of session beer at 5% ABV. For homebrewers, there are no hard and fast rules. Just keep the ABV under 5% (or less) and you can call it sessionable.
- Dawson Raspuzzi
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.)
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.
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.
