Specialty IPA

When I started brewing, there was only one style category for India pale ale. Just a single category, no subcategories. Several years later, people had begun talking about the differences between English and American IPA, and eventually double IPA entered the mix. It stayed that way for quite some time. Years went by and people began making hoppier and hoppier versions of red ales, brown ales, Belgian ales, and stouts, but we talked about them as being “American” or “West Coast” variants of those styles. Eventually, those hoppier brews kept climbing up the hoppy ladder. They left the “it’s too hoppy for style” world and at some point we started calling them black IPA, red IPA, white IPA, or something else that is descriptive but also oxymoronic. After all, how is it possible to have black pale ale? That did not matter to us brewers. In fact, this new style of IPA became so popular that the Great American Beer Festival added an “American Black Ale” category to handle it. Of course, that does not make a lot of sense either, as it leaves all of the other IPA-ish ales and even IPA lagers out in the cold. So what do we call it then? The Beer Judge Certification Program (BJCP) added a new category called “Specialty IPA” in its 2015 revision to the style guide, and while not a very sexy name, it certainly is inclusive. The key thing to know about this new category is that IPA does not literally mean India pale ale, but rather is a descriptor, meaning a hop-forward, firmly bitter beer, with a relatively dry finish. With that in mind, black IPA does not seem so silly.

The question is how do you know you have brewed a great specialty IPA? There is a lot of room for interpretation. For example, the bitterness may be balanced with other flavors, a little more malty, like an English-style IPA, or it could be much sharper, with just a light background hint of malt sweetness to balance, more like a West Coast IPA. Regardless, a good example needs firm bittering and the same goes for the hop character. A good example should have more hop character than other non-IPA styles, but balance is still critical even in a hoppy beer. For example, when making a Belgian-style IPA, the flavors of the hops cannot completely overwhelm any perception of the Belgian yeast character. Likewise, when making a red IPA, there should be some crystal malt flavors present through the hoppiness. If you cannot perceive those other flavors, then the beer has lost its balance. Another balance to think about when brewing a great specialty IPA is the finish. An IPA should never finish sweet and heavy. That is more American barleywine than it is IPA. It is okay to have some sweetness, but you want to keep it in check; you want enough attenuation and a dry enough finish to allow the hops to be a signature item in the beer.

Regardless, when you envision a specialty IPA you want to think about how the key elements of the IPA style work alongside any other character you are introducing into the beer. For example, at Heretic Brewing Company, we have a red IPA called Evil Twin. The concept I came up with was to have tropical fruit, melon, and citrus hop notes balanced against a caramel malt flavor. I did not want to focus on the piney, cat urine, resiny types of hops in Evil Twin because I felt it would overwhelm the caramel malt flavor. If I tried to increase the caramel malt flavor enough to balance those types of hops, the beer would become too heavy and full to finish IPA-like. I had a vision in mind and worked toward that
balanced vision in the ingredients we used.

I think the overall concept of specialty IPA is still wide open, but I do doubt certain things will work well. For example, would smoked malt work well with a bold West Coast style IPA? I do not think so. The bold hop character full of pine and citrus would clash with the smoke creating a harsh finish. Of course, I said the same thing about Belgian-style beers being very hoppy. I claimed that the phenolic character of the yeast would clash with the hop character. Well, I was right in that it can clash horribly, but I was wrong in thinking that some great brewers would not figure out the balance and the types of hops needed to make it work beautifully. So, perhaps you should ignore what I say about limits.

Belgian IPA

The most certain path to success on Belgian-style IPA is to use a light color base beer. The grist should be mostly continental Pilsner malt, perhaps a little bit of other light color specialty malt, and possibly some simple sugar. Think blond, tripel or golden strong as a base. Keep in mind you want a drier finish in an IPA, so do not create wort that will have lots of residual sweetness. For yeast selection, you will want to select a Belgian strain that attenuates well but does not produce a large amount of phenols, such as White Labs WLP530 (Abbey Ale). A large amount of spicy, clove-like phenols can make the beer more difficult to balance. For the hop selection, steer away from hops that have a similar spicy character. Go more toward the floral/citrus and less toward the spicy, piney, and resin.

Black IPA

When brewing a black IPA it is important to avoid just making a very hoppy American stout, but that does not mean a complete lack of roast character. My good friend Travis, who really loves this style, likes to push the boundaries of the roast level in his black IPA. That can be fine, but the more roast character you include, the more you want to avoid too much of the dry, acrid, bitterness that is part of stout. The key is to use huskless/debittered black malt to develop color without too harsh of a roasty flavor. One of my favorites is Briess Blackprinz®. It is made from huskless barley and even in larger quantities it provides a mild roast character without the harsh bite of traditional black malt. Debittered roast malts still contribute some roast flavors and will give a beer a distinct chocolate/coffee flavor if you use enough. Generally, about 5% of the grist will give a dark color without too much roast flavor. You can add other character malts to build interesting background notes that might be biscuit- or bread-like. Crystal malt is a good addition in black IPA because it adds a balancing sweetness to the dryness that is created by the roast malt. Again, about 5% is a good ballpark measure.

Hop selection is wide open, but I would stick with hops that have more American-type character. Look for hops with citrus, piney, resin, fruity, or melon characteristics. Spicy/clove notes and dark malt character don’t always blend well. If you are going for competition, select those hops with persistent aromatic qualities, but always look for balance. Sometimes all it takes is adding more hops, but sometimes less is more. If you overload your beer with too much vegetal matter, it can mask some of that great hop character you are trying to achieve.

When selecting yeast, I steer towards those that make great stouts. These tend to be either a clean American-style yeast or a British-style yeast. Avoid highly phenolic or extremely funky yeasts that would clash with the dark malt character.

Red IPA

Many assume there was already a category in the style guide for red IPA before the 2015 revision. They would point to American amber, which is not a red IPA. The style guide for the Great American Beer Festival included a red ale and imperial red ale category, but they seemed to include everything but red IPA in the description. Red IPA, while being hop-forward, needs to have some malt balance yet still finish dry like an IPA. The problem with the imperial red category is that it relies on a much bigger, heavier beer, too malty-rich to be an IPA. The amber category is a lighter beer, not big enough or hoppy enough to be an IPA. Between those two styles is where red IPA lives.

Every red beer needs some crystal malt not only for color, but for the expected flavor. The trick is to have enough crystal malt to produce the color and caramel flavor you want, but a dry enough finish for an IPA. There are a couple tricks to achieving the right finish. One method is to go with a low mash temperature, perhaps some dextrose added, and have the beer attenuate out as dry as possible. The remaining (mostly unfermentable) caramel malt character is the balancing sweetness left. This can work well, but there is another technique to consider — adding highly kilned malts. As in the black IPA, highly kilned malts always add some dryness to a beer. In a red IPA, you can add a little roasted barley or huskless roasted barley to add both color and a touch of dryness that helps balance the sweetness from the caramel malt.

The hop selection is similar to black IPA, but try to balance the hop character with the malt character. Choose hops that complement and add focus to the caramel and other malt flavors rather than just blasting any hops. Try to create a hop-forward beer, but with balance. Imagine your beer is like a painting. You have painted this lovely landscape with malt, so when it comes time to add hops, do not pour a bucket of green paint over the top. Instead, use a brush and paint with thought and purpose. Use more than one shade of green to enhance your painting, not overwhelm it.

When selecting yeast, keep in mind the balance of hops and malt. Some yeasts, such as White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) are popular because they tend to allow both the hops and malt to come through, although the balance tends to favor hop character. There are other yeasts that might work equally well or better, but they will have a different effect on the hop/malt balance. Some will be much more malt-forward and others can be much more hop-forward.

Wheat/Rye IPA

I think Sierra Nevada’s Ruthless Rye is an excellent example of what can be done in the specialty IPA category. The trick when brewing any wheat or rye beer is to make the drinker believe that they taste wheat or rye in the beer. When making wheat IPA, you can go with 100% wheat malt, as less just will not seem like wheat. Even at 100%, it is still subtle. Use rice hulls to avoid a stuck sparge when brewing with 100% wheat malt. Conversely, if you want to make a rye IPA, you cannot use 100% rye. Well, you can, but it turns out as a snotty, sloppy mess. Instead, use rye for a portion of your grist, and then use other ingredients to make the beer taste like there is more rye than you really used. You are trying to reinforce the perception of rye without the nasty effects of rye. One trick many brewers use in less hoppy beers is caraway. Because of its use in rye breads, people associate caraway with the flavor of rye. It is a simple trick, but it may not fool experienced palates. Since you are making a much hoppier beer, you can use hops to aid in the perception of rye. At Heretic, we brew Gramarye, a rye pale ale that earned a gold medal at the 2012 Great American Beer Festival in the rye beer category. This beer has only 10% rye in it, but people always comment on the great rye taste. The trick is the use of hops that have a spicy, slightly black pepper character to them, such as US-grown Cascade. People taste the spicy hop note and immediately identify it with their expectation of rye character.

When selecting yeast for this style, the easy choice and most likely to produce success is clean tasting ale yeast, like White Labs 001 (California Ale) or Wyeast 1056 (American Ale). I would hesitate to use yeast that produces a strong phenolic character. While a tiny bit of clove character might accentuate the perception of rye, too much could be a train wreck. I am sure some might consider trying a German wheat beer strain, but the merging of a too hoppy German Roggenbier and a rye IPA may not be an easy thing to achieve. The character of most German wheat yeasts is so strong, that it would take a deft hand at selecting hops to marry them well with the fermentation character.

— Jamil Zainasheff

BELGIAN IPA

Ithaca Beer Company: IPAbbey

(5 gallons/19 L, all-grain)
OG = 1.072   FG = 1.008
IBU = 76   SRM = 9   ABV = 8.3%

Ingredients
8 lbs. (3.6 kg) Pilsner malt
4 lbs. (1.8 kg) 2-row pale malt
0.4 lb. (0.18 kg) Gambrinus honey malt (If unavailable substitute dark Munich malt)
1.6 lbs. (0.72 kg) powdered dextrose (30 min.)
11.7 AAU Simcoe® pellet hops (90 min.) (0.9 oz./26 g at 13% alpha acids)
6.6 AAU Amarillo® pellet hops (90 min.) (0.9 oz./26 g at 7.3% alpha acids)
3.2 AAU Saaz pellet hops (90 min.) (0.9 oz./26 g at 3.5% alpha acids)
4.9 AAU Saaz pellet hops (10 min.) (1.4 oz./40 g at 3.5% alpha acids)
18.2 AAU Simcoe® pellet hops (5 min.) (1.4 oz./40 g at 13% alpha acids)
10 AAU Amarillo® pellet hops (0 min.) (1 oz./28 g at 10% alpha acid)
1 oz. (28 g) Simcoe® whole leaf hops (dry hop)
1 oz. (28 g) Amarillo® whole leaf hops (dry hop)
1 oz. (28 g) Saaz whole leaf hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP530 (Abbey Ale), Wyeast 3787 (Trappist High Gravity), or Lallemand Abbaye Belgian Ale yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by step
This is a single step infusion mash. Mix the crushed grain 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 approximately 6.5 gallons (25 L) of wort runoff to boil for 90 minutes. While boiling, add the hops, dextrose, and yeast nutrient as per the schedule. Cool the wort to 80 °F (27 °C). Pitch your yeast and aerate the wort heavily. Allow the beer to cool to 75 °F (24 °C). Hold at that temperature until fermentation is complete. Add the dry hops and let the beer condition for 1 week. Bottle or keg as normal.

Extract with grains option: Substitute the Pilsner and 2-row pale malts in the all-grain recipe with 6.6 lbs. (3 kg) Pilsner liquid malt extract and 1.6 lbs. (0.73 kg) light dried malt extract. Steep the crushed grain in 2 qts. (1.8 L) of water at 149 °F (65 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the liquid and dry malt extracts, then top off the 3.5 gallons (13.2 L) and bring to a boil. While boiling, add the hops, powdered dextrose and yeast nutrient as per the schedule. After the boil, add the wort to 2 gallons (7.6 L) of cold water in the fermenter and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Tragen Babbel

(5 gallons/19L, all-grain)
OG = 1.064 FG = 1.014
IBU = 37 SRM = 11 ABV = 6.9%

Ingredients

9.5 lbs. (4.3 kg) 2-row pale malt
1 lb. (0.45 kg) flaked wheat
8 oz. (0.23 kg) Vienna malt
8 oz. (0.23 kg) Caravienne® malt
8 oz. (0.23 kg) aromatic malt
1 lb. (0.45 kg) clear Belgian candi sugar (15 min.)
7.5 AAU Crystal hops (60 min.) (2.5 oz./71 g at 3% alpha acids)
3 AAU Crystal hops (15 min.) (1 oz./28 g at 3% alpha acids)
4 AAU Saaz hops (15 min.) (1 oz./28 g at 4% alpha acids)
1 oz. (28 g) Citra® hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
1⁄2 whirlfloc tablet (5 min.)
Safale US-05 yeast or White Labs WLP500 (Trappist Ale) yeast
1 cup corn sugar (if priming)

Step by Step

Mash grains at 152 °F (67 °C) for 45 minutes in 15 qts. (14 L) of water. Boil wort for 60 minutes, adding your first hop addition at the beginning of the boil. Add second hop addition and sugar with 15 minutes left in the boil and whirlfloc with 5 minutes remaining. Cool wort below 70 °F (21 °C) and pitch dried yeast. After signs of active fermentation are present, approximately 12–24 hours, pitch the Belgian yeast. After primary fermentation is complete, add dry hops to secondary and allow 4 to 14 days before bottling. For a higher carbonation level, use 13⁄4 cups of corn sugar when using thicker Champagne-style bottles or other bottles that are rated for high pressure.

Tragen Babbel

(5 gallons/19L, partial mash)
OG = 1.064 FG = 1.014
IBU = 37 SRM = 11 ABV = 6.9%

Ingredients

4 lbs. (1.8 kg) Pilsen liquid malt extract.
1.25 lbs. (0.57 kg) light dried malt extract
1.5 lbs. (0.68 kg) 2-row pale malt
8 oz. (0.23 kg) wheat malt
8 oz. (0.23 kg) flaked wheat
8 oz. (0.23 kg) Vienna malt
8 oz. (0.23 kg) Caravienne® malt
8 oz. (0.23 kg) aromatic malt
7.5 AAU Crystal hops (60 min.) (2.5 oz./71 g at 3% alpha acids)
3 AAU Crystal hops (15 min.) (1 oz./28 g at 3% alpha acids)
4 AAU Saaz hops (15 min.) (1 oz./28 g at 4% alpha acids)
1 oz. (28 g) Citra® hops (dry hop)
1 oz. (28 g) Amarillo® hops (dry hop)
1⁄2 whirlfloc tablet (5 min.)
Safale US-05 yeast or White Labs WLP500 (Trappist Ale) yeast
1 cup corn sugar (if priming)

Step by Step

If you can find a malt extract made from Belgian pale or Pilsner malt, use that, otherwise use English malt extract. You will need a 2-gallon (7.6-L) beverage cooler and a large steeping bag to follow these instructions. Add crushed grains and flaked wheat to grain bag. Add 5.5 qts. (5.2 L) of 163 °F (73 °C) water to cooler and submerge bag. Mash for 45 minutes at 152 °F (67 °C). Heat 5.5 qts. (5.2 L) of water to 180 °F (82 °C) near end of mash. Run off wort by collecting about 2 cups of wort from the cooler, then adding the same volume of hot water to the top of the grain bed. Repeat until you collect about 2.5 gallons (9.5 L) of wort this way. (Don’t let the grain bed temperature rise above 170 °F/77 °C.) Stir in dried malt extract and bring wort to a boil.

Boil wort for 60 minutes, adding your first hop addition at the beginning of the boil. Add second hop addition and sugar with 15 minutes left in the boil and whirl-floc with 5 minutes remaining. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L), aerate and pitch dried yeast. Pitch Belgian yeast once fermentation starts. Dry hop for 4 to 14 days. For a higher carbonation level, use 13⁄4 cups of corn
sugar when using thicker Champagne-style bottles or other bottles that are rated for high pressure.

Tips for Success:
For a “cleaner” beer, hold the fermentation temperature steady around 68–70 °F (20–21 °C). For a beer with more “Belgian-y” esters, let the fermentation climb after the first couple days to the mid 70s °F (~24 °C).

BLACK IPA

Barley Brown’s Brewing Co.’s Turmoil Cascadian Dark Ale clone

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.010
IBU = 94 SRM = 35 ABV = 8.4%

Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt
1 lb. 2 oz. (0.5 kg) Weyermann Carafa® Special II (dehusked) malt (450 °L)
1 lb. 2 oz. (0.5 kg) Munich malt
8 oz. (0.23 kg) crystal malt (40 °L)
12 oz. (0.34 kg) wheat malt
3 AAU Columbus hops (first wort hop) (0.2 oz./5.7 g at 15% alpha acids)
1.3 AAU Simcoe® hops (first wort hop) (0.1 oz./2.8 g at 12.8% alpha acids)
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
6.4 AAU Simcoe® hops (60 min.) (0.5 oz./14 g at 12.8% alpha acids)
5 AAU Amarillo® hops (30 min.) (0.5 oz./14 g at 10% alpha acids)
2.6 AAU Cascade hops (15 min.) (0.5 oz./14 g at 5.25% alpha acids)
2.6 AAU Cascade hops (2 min.) (0.5 oz./14 g at 5.25% alpha acids)
3.9 AAU Cascade hops (0 min.) (0.75 oz./21 g at 5.25% alpha acids)
1.25 oz. (35 g) Amarillo® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (30 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
This is a single step infusion mash. Mix the crushed grains with 19 quarts (18 L) of 163 °F (73 °C) water to stabilize at 152° F (67 °C) for 60 minutes. Sparge slowly with 170 °F (77 °C) water. Add first wort hops (FWH) as you are collecting your wort.

Collect approximately 7 gallons (26 L) of wort runoff to boil for 90 minutes adding hops, yeast nutrients and Irish moss at the times indicated. After the boil is complete, 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. Then transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the dry hops. Allow the beer to condition for one week and then bottle or keg as usual. Allow the beer to carbonate and age three weeks before enjoying.

Barley Brown’s Brewing Co.’s Turmoil Cascadian Dark Ale clone

(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.010
IBU = 94 SRM = 35 ABV = 8.4%

Ingredients
6.6 lbs. (3 kg) Muntons light, unhopped, liquid malt extract
1 lb. 2 oz. (0.5 kg) Briess light driedmalt extract
1 lb. 2 oz. (0.5 kg) Weyermann Carafa® Special II (dehusked) malt (450 °L)
1 lb. 2 oz. (0.5 kg) Munich malt
8 oz. (0.23 kg) crystal malt (40 °L)
12 oz. (0.34 kg) wheat malt
3 AAU Columbus hops (first wort hop) (0.2 oz./5.7 g at 15% alpha acids)
1.3 AAU Simcoe® hops (first wort hop) (0.1 oz./2.8 g at 12.8% alpha acids)
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
6.4 AAU Simcoe® hops (60 min.) (0.5 oz./14 g at 12.8% alpha acids)
5 AAU Amarillo® hops (30 min.) (0.5 oz./14 g at 10% alpha acids)
2.6 AAU Cascade hops (15 min.) (0.5 oz./14 g at 5.25% alpha acids)
2.6 AAU Cascade hops (2 min.) (0.5 oz./14 g at 5.25% alpha acids)
3.9 AAU Cascade hops (0 min.) (0.75 oz./21 g at 5.25% alpha acids)
1.25 oz. (35 g) Amarillo® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (30 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
Steep the crushed grain in 2 gallons (7.6 L) of water at 152 °F (67 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the dried malt extracts and first wort hops then boil for 60 minutes. While boiling, add the remainder of the hops, Irish moss and yeast nutrient as per the schedule. Add the liquid malt extract with 15 minutes left in the boil. After the boil is complete, 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). 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 to prevent aerating the beer and add the dry hops. Allow the beer to condition one week and then bottle or keg. Allow the beer to carbonate and age for three weeks.

Bombay After Dark

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.018
IBU = 49 SRM = 27 ABV = 7.1%

Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt
1 lb. (0.45 kg) dried rice extract (15 min.)
12 oz. (0.34 kg) flaked barley
8 oz. (0.23 kg) chocolate malt
8 oz. (0.23 kg) caramel malt (80 °L)
6 oz. (0.17 kg) Carafa® Special I malt (300 °L)
4 oz. (113 kg) extra dark caramel malt (120 °L)
8.8 AAU Cascade hops (60 min.) (1.1 oz./31 g at 8% alpha acids)
14 AAU Columbus hops (5 min.) (1 oz./28 g at 14% alpha acids)
1 oz. (28 g) Columbus hops (0 min.)
1 oz. (28 g) Chinook hops (0 min.)
1 oz. (28 g) Chinook hops (dry hop)
1⁄2 whirlfloc tablet or 1 tsp. Irish moss (5 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
(2.5 qt./2.5 L yeast starter or 10 grams of dried yeast)
1 cup corn sugar (if priming)

Step by Step
Adjust water chemistry for a dark beer. (If using reverse osmosis or distilled water, add 1 tsp. chalk, 1⁄2 tsp. gypsum and 1⁄4 tsp. calcium chloride per 6 gallons/23 L of brewing liquor). Mash grains at 153 °F (67 °C) in 17 qts. (16 L) of water for 45 minutes. Boil wort for 60 minutes, adding hops at times indicated. Add rice extract with 15 minutes remaining and whirlfloc tablets for final 5 minutes of the boil. Whirlpool wort for 5 minutes before chilling. (Skipping this step will lower the bitterness of your beer.) Cool wort, aerate well and pitch yeast. Ferment at 62 °F (17 °C). When fermentation is complete, dry hop for four to seven days and bottle or keg as normal.

 Bombay After Dark

(5 gallons/19 L, extract with grains)
OG = 1.070 FG = 1.018
IBU = 49 SRM = 27 ABV = 7.1%

Ingredients
6.25 lbs. (2.8 kg) light dried malt extract
6 oz. (0.17 kg) 2-row pale malt
1 lb. (0.45 kg) dried rice extract (15 min.)
8 oz. (0.23 kg) chocolate malt
8 oz. (0.23 kg) caramel malt (80 °L)
6 oz. (0.17 kg) Carafa® Special I malt (300 °L)
4 oz. (113 kg) extra dark caramel malt (120 °L)
8.8 AAU Cascade hops (60 min.) (1.1 oz./31 g at 8% alpha acids)
14 AAU Columbus hops (5 min.) (1 oz./28 g at 14% alpha acids)
1 oz. (28 g) Columbus hops (5 min.)
1 oz. (28 g) Columbus hops (0 min.)
1 oz. (28 g) Chinook hops (0 min.)
1 oz. (28 g) Chinook hops (dry hop)
1⁄2 whirlfloc tablet or 1 tsp. Irish moss (5 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
1 cup corn sugar (if priming)

Step by Step
Steep for 45 minutes at 153 °F (67 °C) in 2.8 qts. (2.6 L) of water. Rinse grain bag with 1.5 qts. (1.4 L) of water at 170 °F (77 °C). Add water and dried malt extract to “grain tea” to make at least 3 gallons (11 L). Boil wort for 60 minutes, adding hops at times indicated. When 15 minutes remain in the boil, stir in rice extract. With 5 minutes remaining in the boil add the whirlfloc tablet. Whirlpool for 5 minutes after the heat is turned off. (Just stir the wort to get it rotating, then put the cover on your brewpot). Chill wort and transfer to fermenter. Add water to make 5 gallons (19 L). Aerate well and pitch yeast. Ferment at 62 °F (17 °C). When fermentation is complete, dry hop for four to seven days.

Bombay After Dark

(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.018
IBU = 49 SRM = 27 ABV = 7.1%

Ingredients
2 lbs. (0.91 kg) light dried malt extract
4.5 lbs. (2 kg) light liquid malt extract (15 min.)
1 lb. 10 oz. (0.73 kg) 2-row pale malt
1 lb. (0.45 kg) dried rice extract (15 min.)
12 oz. (0.34 kg) flaked barley
8 oz. (0.23 kg) chocolate malt
8 oz. (0.23 kg) caramel malt (80 °L)
6 oz. (0.17 kg) Carafa® Special I malt (300 °L)
4 oz. (113 kg) extra dark caramel malt (120 °L)
8.8 AAU Cascade hops (60 min.) (1.1 oz./31 g at 8% alpha acids)
14 AAU Columbus hops (5 min.) (1 oz./28 g at 14% alpha acids)
1 oz. (28 g) Columbus hops (0 min.)
1 oz. (28 g) Chinook hops (0 min.)
1 oz. (28 g) Chinook hops (dry hop)
1⁄2 whirlfloc tablet or 1 tsp. Irish moss (5 min.)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast
(2.5 qt./2.5 L yeast starter or 10 grams of dried yeast)
1 cup corn sugar (if priming)

Step by Step
You will need a 2-gallon (7.8-L) beverage cooler and a large steeping bag to follow these instructions. Add pale malt, flaked barley and crystal malt (80 °L) to grain bag. Add 3.5 qts. (3.4 L) of 164 °F (73 °C) water to cooler and submerge bag. Let steep for 10 minutes. Open bag and stir in remaining dark grains, 2 qts. (1.8 L) of 164 °F (73 °C) water and 1⁄2 tsp chalk (calcium carbonate). Let rest for another 35 minutes. Heat 5.5 qts. (5.2 L) of water to 180 °F (82 °C) near end of rest. Run off wort by collecting about 2 cups of wort from the cooler, then adding the same volume of hot water to the top of the grain bed. Repeat until you collect about 2.5 gallons (9.5 L) of wort this way. Stir in dried malt extract and bring wort to a boil. Boil wort for 60 minutes, adding hops at times indicated. When 15 minutes remain in the boil, stir in rice extract and liquid malt extract. With 5 minutes remaining in the boil, add the whirlfloc tablet. Whirlpool for 5 minutes after the heat is turned off. (Just stir the wort to get it rotating, then put the cover on your brewpot). Chill wort and transfer to fermenter. Add water to make 5 gallons (19 L). Aerate well and pitch yeast. Ferment at 62 °F (17 °C). When fermentation is complete, dry hop for four to seven days.

Double Black IPA

(5 gallons/19 L, all-grain)
OG = 1.085 FG = 1.018
IBU = 100+ SRM = 33 ABV = 9.3%

Ingredients
13.2 lbs. (6 kg) North American pale malt (2 °L)
1.1 lbs. (0.46 kg) crystal malt (40 °L)
14.1 oz. (0.4 kg) huskless black malt (500 °L)
1.7 lbs. (0.75 kg) dextrose (5 min.)
34 AAU Columbus pellet hops (60 min.) (2 oz./57 g at 17% alpha acids)
1 oz. (28 g) Columbus pellet hops (0 min.)
1 oz. (28 g) Amarillo® pellet hops (0 min.)
1 oz. (28 g) Simcoe® pellet hops (0 min.)
2 oz. (57 g) Amarillo® pellet hops (dry hop)
2 oz. (57 g) Simcoe® pellet hops (dry hop)
Irish moss (15 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
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 6.5 gallons (25 L) and the gravity is 1.055.

The total wort boil time is 90 minutes. The first hop addition comes with 60 minutes remaining in the boil. Add Irish moss or other kettle finings and the dextrose as per the schedule. Add the second hop additions at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 3 packages of liquid yeast or 1 package of liquid yeast in a 4.5-liter (1-gallon) starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and add the dry hops. You can first transfer the beer to a second vessel, if you prefer, but the dry hopping should be carried out at around 60-65 °F (16-18 °C) for about a week. Then rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

Double Black IPA

(5 gallons/19 L, extract with grains)
OG = 1.085 FG = 1.018
IBU = 100+ SRM = 33 ABV = 9.3%

Ingredients
8.75 lbs. (4 kg) pale liquid malt extract (2 °L)
1.1 lbs. (0.46 kg) crystal malt (40 °L)
14.1 oz. (0.4 kg) huskless black malt (500 °L)
1.7 lbs. (0.75 kg) dextrose (5 min.)
8.5 AAU Columbus pellet hops (60 min.) (2 oz./57 g at 17% alpha acids)
1 oz. (28 g) Columbus pellet hops (0 min.)
1 oz. (28 g) Amarillo® pellet hops (0 min.)
1 oz. (28 g) Simcoe® pellet hops (0 min.)
2 oz. (57 g) Amarillo® pellet hops (dry hop)
2 oz. (57 g) Simcoe® pellet hops (dry hop)
Irish moss (15 min.)
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
For most extract beers, I use ultra-light extract made by Alexander’s (California Concentrate Company), but any fresh, high quality light color extract will work well. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dried malt extract instead. My crystal malt comes from Great Western. I use Briess Blackprinz® when I need huskless black malt. Feel free to substitute any high quality malt of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hop Union, Hopsteiner, or Crosby Hop Farm depending on the variety.

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 1.5 gallons (~6 liters) of water at 165 °F (74 °C). After about 30 to 60 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 1.060. Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings and the dextrose as per the schedule. Add the second hop additions at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 3 packages of liquid yeast or 1 package of liquid yeast in a 4.5-liter (1-gallon) starter. Follow the fermentation and packaging instructions for the all-grain version.

Fresh Hop Black IPA

(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.016
IBU = 60 SRM = 30 ABV = 6.6%

Ingredients
11.5 lbs. (5.2 kg) 2-row pale malt
12 oz. (0.34 kg) Briess Midnight Wheat malt
10 oz. (0.28 kg) Briess Special Roast malt
8 oz. (0.23 kg) crystal malt (10 °L)
4 oz. (113 g) wheat malt
6.5 AAU Warrior® hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
8 AAU Cascade hops (60 min.) (1 oz./28 g at 8% alpha acids)
5 oz. (142 g) fresh harvest Cascade hops (0 min.)
1 tsp. Irish moss (15 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
Mash at 155 °F (68 °C) for 60 minutes, then mash off at 168 °F (75 °C) for an additional 5 minutes and collect about 6.5 gallons (24.5 L) of wort. Boil for 30 minutes without any hop additions, then boil 60 minutes with the Warrior® and first addition of Cascade hops. With 15 minutes left in the boil, add the Irish moss. Turn off your burner, and now steep the fresh Cascade hops for 5 minutes. Cool your wort, fill your fermenter and ferment at 68 °F (20 °C) until fermentation is complete. Bottle or keg as usual.

Fresh Hop Black IPA

(5 gallons/19 L, extract with grains)
OG = 1.064 FG = 1.016
IBU = 60 SRM = 30 ABV = 6.6%

Ingredients
6.6 lbs. (3 kg) light liquid malt extract
1 lb. (0.45 kg) light dried malt extract
12 oz. (0.34 kg) Briess Midnight Wheat malt
10 oz. (0.28 kg) Briess Special Roast malt
8 oz. (0.23 kg) crystal malt (10 °L)
4 oz. (113 g) wheat malt
6.5 AAU Warrior® hops (60 min.) (0.5 oz./14 g at 13% alpha acids)
8 AAU Cascade hops (60 min.) (1 oz./28 g at 8% alpha acids)
5 oz. (142 g) fresh harvest Cascade hops (0 min.)
1 tsp. Irish moss
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Steep the crushed grains in approximately 2.5 gallons (9.5 L) of water at 155 °F (68 °C) for 30 minutes. Remove the grains from the wort. Bring the wort up to a boil and add the light dried malt extract. Now add the Warrior® hops, first addition of Cascade hops and boil for 60 minutes. Add the Irish moss with 15 minutes left in the boil and the 6.6 pounds (3 kg) of liquid malt extract for the last 5 minutes of the boil and stir to thoroughly mix the wort and avoid scorching the malt extract to the bottom of your kettle. At the end of your 60-minute boil, turn your heat off, and add the fresh Cascade hops. Stir the fresh hops into the beer for 5 minutes. Add the wort to about 2 gallons (7.5 L) of cold water in your sanitized fermenter, and top up to 5.25 (19.75 L) gallons. 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. Bottle or keg as usual.

Hopworks Urban Brewery: Secession Cascadian Dark Ale clone

(5 gallons/19 L, all-grain)
OG = 1.064   FG = 1.014
IBU = 70   SRM = 29   ABV = 6.8%

Originally brewed in the summer of 2009 for the North American Organic Brewers Festival, this dark IPA won a silver medal at the Australian International Beer Awards in 2011.

Ingredients
11.5 lbs. (5.2 kg) Pilsner malt
12 oz. (0.34 kg) crystal malt (60 °L)
8 oz. (0.23 kg) black barley malt (530 °L)
4 oz. (113 g) chocolate malt (350 °L)
8.4 AAU Magnum hops (60 min.) (0.6 oz./17 g at 14% alpha acids)
6.5 AAU Mt. Hood hops (30 min.) (1 oz./28 g at 6.5% alpha acids)
3 AAU Amarillo® hops (30 min.) (0.3 oz./8.5 g at 10% alpha acids)
3.8 AAU Simcoe® hops (30 min.) (0.3 oz./8.5 g at 12.8% alpha acids)
0.75 oz. (21 g) Cascade hops (0 min.)
0.4 oz. (11 g) Amarillo® hop (0 min.)
0.4 oz. (11 g) Simcoe® hop (0 min.)
0.5 oz. (14 g) Amarillo® hops (dry hop)
0.5 oz. (14 g) Cascade hops (dry hop)
0.3 oz. (8.5 g) Simcoe® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1⁄2 tsp. Irish moss (30 min.)
White Labs WLP013 (London Ale) or

Wyeast 1318 (London Ale III) yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
This is a single step infusion mash. Mix the crushed grains with 17 quarts (16 L) of 163 °F (73 °C) water to stabilize at 152 °F (67 °C) for 60 minutes. Sparge slowly with 170 °F (77 °C) water. Collect approximately 6.5 gallons (23 L) of wort runoff to boil for a total of 90 minutes, adding hops and other ingredients as per the ingredient schedule. Cool the wort to 68 °F (20 °C). Pitch your yeast and aerate the wort heavily. Hold at that temperature until fermentation is complete. Transfer to a carboy, avoiding any splashing to prevent aerating the beer and add the dry hops. Allow the beer to condition for one week and then bottle or keg.

Extract with grains option:
Substitute the Pilsner malt in the all-grain recipe with 6.6 lbs. (3 kg) Pilsen liquid malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 152 °F (67 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the dried malt extract and boil for 60 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. With 15 minutes remaining in the boil add the liquid malt extract and stir until completely dissolved to avoid scorching the extract. After the boil is complete, 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.

Lawson’s Finest Liquids’ Toast clone

(5 gallons/19 L, all-grain)
OG = 1.059 FG = 1.013
IBU = 70 SRM = 33 ABV = 5.9%

Ingredients
11 lbs. (5 kg) 2-row pale malt
8 oz. (0.23 kg) toasted barley flakes
8 oz. (0.23 kg) toasted rye flakes
6 oz. (0.17 kg) Weyermann Carafa® Special III malt
6 oz. (0.17 kg) Briess Midnight Wheat
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
11.6 AAU Columbus hops (20 min.) (0.75 oz./21 g at 15.5% alpha acids)
15.5 AAU Columbus hops (0 min.) (1 oz./28 g at 15.5% alpha acids)
13 AAU Chinook hops (0 min.) (1 oz./28 g at 13% alpha acids)
13 AAU Simcoe® hops (0 min.) (1 oz./28g at 13% alpha acids)
1.5 oz. (43 g) Columbus hops (dry hop)
1.5 oz. (43 g) Chinook hops (dry hop)
1.5 oz. (43 g) Simcoe® hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), Safale US-05, or Lallemand BRY-97 yeast
3⁄4 cup priming sugar (if priming)

Step by Step
If your brew shop does not stock toasted barley and rye flakes then you can toast them yourself. Before brew day begins, pre-heat your oven up to 350 °F (177 °C). Place the flaked barley and rye spread out on
baking sheets. Toast the flakes for about 20 minutes shaking the sheet every couple of minutes. Use your nose as a guide to know when they are finished.

Achieve a target mash temperature of 150 °F (66 °C). Boil for 60 minutes, adding the hops as instructed. After boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Lawson’s Finest Liquids’ Toast clone

(5 gallons/19 L, partial mash)
OG = 1.059 FG = 1.013
IBU = 70 SRM = 33 ABV = 5.9%

Ingredients
6.6 lbs. (3 kg) light liquid malt extract
2 lbs. (0.91 kg) 2-row pale malt
8 oz. (0.23 kg) toasted barley flakes
8 oz. (0.23 kg) toasted rye flakes
6 oz. (0.17 kg) Weyermann CarafaSpecial III malt
6 oz. (0.17 kg) Briess Midnight Wheat
7 AAU Magnum hops (60 min.) (0.5 oz./14 g at 14% alpha acids)
11.6 AAU Columbus hops (20 min.) (0.75 oz./21 g at 15.5% alpha acids)
15.5 AAU Columbus hops (0 min.) (1 oz./28 g at 15.5% alpha acids)
13 AAU Chinook hops (0 min.) (1 oz./28 g at 13% alpha acids)
13 AAU Simcoe® hops (0 min.) (1 oz./28g at 13% alpha acids)
1.5 oz. (43 g) Columbus hops (dry hop)
1.5 oz. (43 g) Chinook hops (dry hop)
1.5 oz. (43 g) Simcoe® hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), Safale US-05, or Lallemand BRY-97 yeast
3⁄4 cup priming sugar (if priming)

Step by Step
If your brew shop does not stock toasted barley and rye flakes then you can toast them yourself. Before brew day begins, pre-heat your oven up to 350 °F (177 °C). Place the flaked barley and rye spread out on
baking sheets. Toast the flakes for about 20 minutes shaking the sheet every couple of minutes. Use your nose as a guide to know when they are finished.

Place crushed and flaked grains in a grain bag and add to 1 gal (3.8 L) water to achieve a mash temperature of 150 °F (66 °C) for 45 minutes. Rinse the grains with 2 qts. (1.9 L) hot water, and top off kettle to 6 gal. (23 L). Add extract off heat then bring to a boil. After boil is complete, begin a whirlpool in the kettle and let the knockout hops rest in the hot wort for at least 30 minutes before chilling.

Chill the wort rapidly to 68 °F (20 °C). Ferment at 68 °F (20 °C) for one week. Cool to 55 °F (13 °C) to settle yeast from beer. Dump the yeast or rack the beer to a clean, sanitized vessel. Add the dry hops and let the beer sit on the dry hops for an additional four to seven days at 55–57 °F (13–14 °C). Your beer is now ready to rack into a keg, or into bottles with priming sugar.

Tips for Success:
When toasting flaked grains at home the key is getting the flaked grains to a point where your entire kitchen is smelling of wonderfully toasted bread. It will add a layer of complexity to the final beer, which is a fundamental part of this impeccably-brewed black IPA. Experimenting with toasting the flaked grains is probably a good idea to get this process down pat before brew day. Do this by trying out different toasting levels and tasting them in small test batches to find the color and corresponding flavor that tastes best. If you find that your flaked grains make your mash a little gummy, try adding a handful of rice hulls to break things up a bit.

Also make sure to use Carafa® Special, or similarly de-husked malted barley, as this is the de-husked version of Weyermann’s Carafa® malt. Using de-husked malts reduces astringency in the beer, which is common when brewing with highly-roasted grains. This is a key to producing the dark color of the beer without also getting the bite found in other darker beers.

Don’t skimp on the hops when brewing a black IPA. A common mantra is to hop a black IPA like it were an imperial IPA. This will allow the hop characteristics to shine above the roasted aspects of this beer style.

The Alchemist, Ninkasi Brewing Company, and Stone Brewing Company: More Brown Than Black IPA clone

(5 gallons/19 L, all-grain)
OG = 1.066   FG = 1.016
IBU = 100+   SRM = 19   ABV = 6.9%

This collaboration black IPA shows off a big fruity, spicy, herbal hop profile.

Ingredients
12 lbs. (5.4 kg) Maris Otter pale ale malt
1 lb. (0.45 kg) light Munich malt
5.6 oz. (159 g) Carafa® Special III malt (525 °L)
4.6 oz. (130 g) Carahell® malt (9 °L)
0.34 oz. (10 mL) CO2 extracted hop extract (~100 IBUs)
1.9 oz. (55 g) Delta hops (0 min.)
1.9 oz. (55 g) Nelson Sauvin hops (0 min.)
1.9 oz. (55 g) Citra® hops (dry hop)
1.9 oz. (55 g) Galaxy hops (dry hop)
White Labs WLP090 (San Diego Super) yeast (2.75 qts./2.75 L yeast starter)
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
You will need 4.25 gallons (16 L) of strike water. Infusion mash at 152 °F (67 °C) for 60 minutes, then raise temperature to 165 °F (74 °C) for mash off. Recirculate wort, then run off and sparge to yield about 6.5 gallons (25 L) of wort. Use sparge water hot enough to maintain grain bed temperature at around 170 °F (77 °C), but not over. Boil wort for 90 minutes, adding hops at times indicated. Chill wort and transfer to fermenter. Aerate well and pitch sediment from yeast starter. Ferment at 68 °F (20 °C). At end of fermentation, dry hop and hold warm for three days, then chill to 34 °F (1.1 °C) and age for a week. Bottle or keg as normal.

Extract with grains option:
Substitute the pale and Munich malts in the all-grain recipe with 2.25 lbs. (1 kg) light dried malt extract and 6 lbs. (2.7 kg) Maris Otter liquid malt extract. Place grains in a steeping bag and steep at 152 °F (67 °C) for 20 minutes in 2.7 qts. (2.6 L) of water. Begin heating at least 3 gallons (11 L) of water in your brewpot as the grains steep. Rinse grains with 1.5 qts. (1.4 L) of 170 °F (77 °C) water and add “grain tea” to water in brewpot. Stir in dried malt extract and bring wort to a boil. Boil for 60 minutes, adding hops at times indicated. Stir in liquid malt extract during the final 15 minutes of the boil. Follow the remaining portion of the all-grain recipe.

Tips for Success:
If you are unable to source the hop extract in this recipe, try substituting any neutral high-alpha hop that will get you to about 100 theoretical IBUs — for example, 1.6 oz. (45 g) of Summit™ hops, at 17.5% alpha acids (for 28 AAU total), boiled for 60 minutes. For this beer, adjust your water’s chemistry to an appropriate residual alkalinity (RA) for the color and the right amount of sulfates (and sulfate to chloride ratio) for a bitter or very bitter beer. When brewing this beer, gypsum is your friend.

Oakshire Brewing Company: O’Dark:30 clone

(5 gallons/19 L, all-grain)
OG = 1.060   FG = 1.012
IBU = 70   SRM = 25   ABV = 6.4 %

This black IPA from the Pacific Northwest boasts a rich malty backbone and a big burst of Northwest American hops.

Ingredients
10.5 lb. (4.8 kg) 2-row pale malt
1.5 lb. (0.68 kg) wheat malt\
11 oz. (0.31 kg) Weyermann Carafa® II malt (425 °L)
16.4 AAU Nugget hop pellets (60 min.) (1.4 oz./40 g at 11.7% alpha acids)
2.9 AAU Cascade hop pellets (15 min.) (0.5 oz./14 g at 5.75% alpha acids)
2.9 AAU Cascade hop pellets (0 min.) (0.5 oz. /14 g at 5.75% alpha acids)
0.5 oz. (14 g) Centennial hop pellets (dry hop)
0.5 oz. (14 g) Cascade hop pellets (dry hop)
1⁄2 tsp. Irish moss (15 min.)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale), or Safale US-05 yeast
3⁄4 cup (150 g) dextrose (if priming)

Step by Step
This is a single step infusion mash. Mix the crushed grains with 3.7 gallons (14 L) of 172 °F (78 °C) water to stabilize at 153 °F (67 °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 adding hops at the times indicated. 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 to prevent aerating the beer and add the dry hops. 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) light liquid malt extract and 12 oz. (0.34 kg) light dried malt extract. Steep the crushed grain in 2 gallons (7.6 L) of water at 153 °F (67 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. Add the malt extracts and boil for 60 minutes. Add the hops, Irish moss, and yeast nutrient as per the schedule. Now add the wort to 2 gallons (7.6 L) of cold water and top off with cold water up to 5 gallons (19 L). Follow the remaining portion of the all-grain recipe.

Samuel Adams Dark Depths Baltic IPA clone

(5 gallons/19 L, all-grain)
OG = 1.079   FG = 1.020
IBU = 55   SRM = 30   ABV = 7.6%

Ingredients
8.1 lbs. (3.7 kg) 2-row pale malt (2 °L)
6.9 lbs. (3.1 kg) Munich malt (10 °L)
1.8 lbs. (0.82 kg) caramel malt (60 °L)
0.5 lbs. (0.23 kg) Weyermann Carafa® I malt (350 °L)
9.5 AAU Zeus pellet hops (90 min.) (0.6 oz./17 g at 15.8% alpha acids)
2 AAU Saaz pellet hops (15 min.) (0.6 oz./17 g at 3.4% alpha acids)
2.8 AAU Ahtanum™ pellet hops (15 min.) (0.6 oz./17 g at 4.7% alpha acids)
2.8 AAU Ahtanum™ pellet hops (5 min.) (0.6 oz./17 g at 4.7% alpha acids)
5.3 AAU Simcoe® pellet hops (5 min.) (0.4 oz./11 g at 13.2% alpha acids)
0.5 tsp. yeast nutrients (15 min.)
1 oz. (28 g) Simcoe® pellet hops (dry hop)
0.5 oz. (14 g) Topaz pellet hops (dry hop)
0.5 oz. (14 g) East Kent Golding pellet hops (dry hop)
White Labs WLP830 (German Lager), Wyeast 2206 (Bavarian Lager) or Mangrove Jack Bohemian Lager yeast (~ 6 qts./5.7 L starter or 2.5 sachets dry yeast)
Priming sugar (if bottling)

Step by Step

This is a single infusion mash. Mix the crushed grains with 6 gallons (23 L) of 167 °F (75 °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 of 1.058 SG, about 6.8 gallons (26 L). Boil for 90 minutes, adding hops and yeast nutrients according the ingredients list. Turn off the heat, stir the wort to create a whirlpool and let settle for 15 minutes. Cool the wort to 53–55 °F (12–13 °C). Aerate the wort with filtered air or pure O2 and pitch yeast. Ferment at 57 °F (14 °C) for 2 weeks or until signs of fermentation slow. Rack to a secondary and lager for four to six weeks at 40 °F (5 °C). Add the dry hops for the final two weeks of the lagering phase. If diacetyl is apparent during racking, give the beer 2 days at 70 °F (21 °C) to allow the yeast to process any diacetyl before racking to the secondary vessel. After the lager period is complete, bottle or keg, carbonating to 2.1 volumes of CO2.

Samuel Adams Dark Depths Baltic IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.079   FG = 1.020
IBU = 55   SRM = 30   ABV = 7.6%

Ingredients
9.9 lbs. (1.5 kg) Munich liquid malt extract
1.8 lbs. (0.82 kg) caramel malt (60 °L)
0.5 lbs. (0.23 kg) Weyermann Carafa® I malt (350 °L)|
9.5 AAU Zeus pellet hops (90 min.) (0.6 oz./17 g at 15.8% alpha acids)
2 AAU Saaz pellet hops (15 min.) (0.6 oz./17 g at 3.4% alpha acids)
2.8 AAU Ahtanum™ pellet hops (15 min.) (0.6 oz./17 g at 4.7% alpha acids)
2.8 AAU Ahtanum™ pellet hops (5 min.) (0.6 oz./17 g at 4.7% alpha acids)
5.3 AAU Simcoe® pellet hops (5 min.) (0.4 oz./11 g at 13.2% alpha acids)
1 oz. (28 g) Simcoe® pellet hops (dry hop)
0.5 oz. (14 g) Topaz pellet hops (dry hop)
0.5 oz. (14 g) East Kent Golding pellet hops (dry hop)
0.5 tsp. yeast nutrients (15 min.)
White Labs WLP830 (German Lager), Wyeast 2206 (Bavarian Lager) or Mangrove Jack Bohemian Lager yeast (~ 6 qts./5.7 L starter or 2.5 sachets dry yeast)
Priming sugar (if bottling)

Step by Step

Place crushed specialty grains in a muslin bag and steep in 1 gallon (3.8 L) water at 150–160 °F (66–71 °C) for 20 minutes. Remove the grain bag and slowly wash the grains with 2 qts. (1.9 L) hot water. Transfer wort to brew kettle and top off to make 6.5 gallons (25 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 1.058 SG. Boil for 90 minutes, adding hops and yeast nutrients according to the ingredients list. Turn off the heat, give the wort a stir for a minute to create a whirlpool and let that settle for about 15 minutes. Cool the wort down to about 53–55 °F (12–13 °C). Follow the remainder of the all-grain recipe.

Schwarzchild  Black IPA

(5 gallons/19 L, all-grain)
OG = 1.063 FG = 1.015
IBU = 64 SRM = 24 ABV = 6.6%

Ingredients
9.75 lbs. (4.4 kg) Briess pale ale malt
8 oz. (0.23 kg) Briess Blackprinz® malt
8 oz. (0.23 kg) caramel malt (20 °L)
8 oz. (0.23 kg) caramel malt (60 °L)
8 oz. (0.23 kg) Briess Carapils® malt
11 oz. (0.31 kg) table sugar (10 min.)
11.2 AAU Amarillo® hops (60 min.) (1.4 oz./40 g at 8% alpha acids)
5.3 AAU Amarillo® hops (10 min.) (0.66 oz./19 g at 8% alpha acids)
3.3 AAU Cascade hops (10 min.) (0.66 oz./19 g at 5% alpha acids)
6.6 AAU Centennial hops (10 min.) (0.66 oz./19 g at 10% alpha acids)
5.3 AAU Amarillo® hops (1 min.) (0.66 oz./19 g at 8% alpha acids)
3.3 AAU Cascade hops (1 min.) (0.66 oz./19 g at 5% alpha acids)
6.6 AAU Centennial hops (1 min.) (0.66 oz./19 g at 10% alpha acids)
0.66 oz. (19 g) Amarillo® hops (dry hop)
0.66 oz. (19 g) Cascade hops (dry hop)
0.66 oz. (19 g) Centennial hops (dry hop)
White Labs WLP060 (American Ale Yeast Blend)
3⁄4 cup corn sugar (if priming)

Step by Step
Mash grains at 154–156 °F (68–69 °C) for 45 minutes. Raise mash bed to 170 °F (77 °C) for mash out then begin to lauter. Bring to a boil for 60 minutes, adding hops as indicated in the ingredients list. Add the table sugar with 15 minutes left in the boil. Cool to 66 °F (19 °C), oxygenate wort and pitch yeast. Ferment for 14 days at 66 °F (19 °C). Transfer to secondary for 14 days and add dry hops. Keg or bottle with priming sugar as normal.

Schwarzchild  Black IPA

(5 gallons/19 L, partial mash)
OG = 1.063 FG = 1.015
IBU = 64 SRM = 24 ABV = 6.6%

Ingredients
1 lb. (0.45 kg) Briess pale ale malt
8 oz. (0.23 kg) Briess Blackprinz® malt
8 oz. (0.23 kg) caramel malt (20 °L)
8 oz. (0.23 kg) caramel malt (60 °L)
8 oz. (0.23 kg) Briess Carapils® malt
3 lbs. 14 oz. (1.75 kg) Briess CBW® Golden Light liquid malt extract
2 lbs. (0.91 kg) CBW® Golden Light dried malt extract
11 oz. (0.31 kg) table sugar (10 min.)
11.2 AAU Amarillo® hops (60 min.) (1.4 oz./40 g at 8% alpha acids)
5.3 AAU Amarillo® hops (10 min.) (0.66 oz./19 g at 8% alpha acids)
3.3 AAU Cascade hops (10 min.) (0.66 oz./19 g at 5% alpha acids)
6.6 AAU Centennial hops (10 min.) (0.66 oz./19 g at 10% alpha acids)
5.3 AAU Amarillo® hops (1 min.) (0.66 oz./19 g at 8% alpha acids)
3.3 AAU Cascade hops (1 min.) (0.66 oz./19 g at 5% alpha acids)
6.6 AAU Centennial hops (1 min.) (0.66 oz./19 g at 10% alpha acids)
0.66 oz. (19 g) Amarillo® hops (dry hop)
0.66 oz. (19 g) Cascade hops (dry hop)
0.66 oz. (19 g) Centennial hops (dry hop)
White Labs WLP060 (American Ale Yeast Blend)
3⁄4 cup corn sugar (if priming)

Step by Step
Put all of the crushed grains in a large steeping bag and steep in 4.1 qts. (3.9 L) of water at 154–156 °F (68–69 °C) for 45 minutes. Heat to 170 °F (77 °C). Lift bag into a colander over brewpot and rinse with 2 qts. (2 L) of 170 °F (77 °C) water. Add water to make at least 3 gallons (11 L) of wort. Boil, adding dried malt extract at beginning and hops at times indicated. Stir in liquid malt extract and table sugar during last 15 minutes of the boil. Cool to 66 °F (19 °C), transfer to fermenter and top up to 5 gallons (19 L). Oxygenate wort and pitch yeast. Ferment for 14 days at 66 °F (19 °C). Dry hop in secondary for 14 days. Keg or bottle with priming sugar as normal.

Smuttynose Brewing Co.’s Short Batch #12 “Noonan” clone

(5 gallons/19 L, all-grain)
OG = 1.061   FG = 1.013
IBU = 75   SRM = 38   ABV = 6.5%

Ingredients
8.5 lbs. (3.9 kg) 2-row pale malt
2 lbs. (0.68 kg) British pale ale malt
1 lb. (0.45 kg) Carafa® II malt (450 °L)
12 oz. (0.34 kg) Belgian aromatic malt (25 °L)
10 oz. (0.28 kg) crystal malt (60 °L)
4 oz. (0.11 kg) black malt (600 °L)
10.5 AAU Magnum hops (90 min.) (0.75 oz./21 g at 14% alpha acids)
7.5 AAU Columbus hops (30 min.) (0.5 oz./14 g at 15% alpha acids)
3.75 AAU Columbus hops (20 min.) (0.25 oz. /7 g at 15% alpha acids)
3.75 AAU Columbus hops (10 min.) (0.25 oz./7 g at 15% alpha acids)
7.5 AAU Columbus hops (0 min.) (0.5 oz./14 g at 15% alpha acids)
8 AAU Bravo hops (0 min.) (0.5 oz./14 g at 16% alpha acids)
4 AAU Sterling hops (0 min.) (0.5 oz./14 g at 8% alpha acids)
1 oz. (28 g) Glacier hops (dry hop)
1 oz. (28 g) Nugget hops (dry hop)
1⁄2 tsp. Irish moss (30 min)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single step infusion. Mix the milled grains with 4.25 gallons (16.1 L) of 174 °F (79 °C) water to stabilize at 154 °F (68 °C) for 60 minutes. Add 1 lb. (0.45 kg) of milled Carafa® II malt to the top of the mash. Sparge slowly with 175 °F (79 °C) water. Collect approximately 6.5 gallons (25 L) of wort runoff to boil for 90 minutes. Add the hops, yeast nutrients and Irish moss at the times indicated.

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 to prevent aerating the beer and add the Nugget and Glacier dry hops for seven days. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks.

Smuttynose Brewing Co.’s Short Batch #12 “Noonan” clone

(5 gallons/19 L, extract with grains)
OG = 1.061   FG = 1.013
IBU = 75   SRM = 38   ABV = 6.5%

Ingredients
6.6 lbs. (3 kg) Briess light, unhopped, liquid malt extract
1.5 lb. (0.68 kg) pale ale malt
1 lb. (0.45 kg) Carafa® II malt (450 °L)
12 oz. (0.34 kg) Belgian aromatic malt (25 °L)
10 oz. (0.28 kg) crystal malt (60 °L)
4 oz. (0.11 kg) black malt (600 °L)
10.5 AAU Magnum hops (90 min.) (0.75 oz./21 g at 14% alpha acids)
7.5 AAU Columbus hops (30 min.) (0.5 oz./14 g at 15% alpha acids)
3.75 AAU Columbus hops (20 min.) (0.25 oz. /7 g at 15% alpha acids)
3.75 AAU Columbus hops (10 min.) (0.25 oz./7 g at 15% alpha acids)
7.5 AAU Columbus hops (0 min.) (0.5 oz./14 g at 15% alpha acids)
8 AAU Bravo hops (0 min.) (0.5 oz./14 g at 16% alpha acids)
4 AAU Sterling hops (0 min.) (0.5 oz./14 g at 8% alpha acids)
1 oz. (28 g) Glacier hops (dry hop)
1 oz. (28 g) Nugget hops (dry hop)
1⁄2 tsp. Irish moss (30 min)
1⁄2 tsp. yeast nutrient (15 min.)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Steep the milled grain in 2 gallons (7.6 L) of water at 154 °F (68 °C) for 30 minutes. Remove grains from the wort and rinse with 2 quarts (1.8 L) of hot water. In a separate saucepan combine 1 lb. (0.45 kg) milled Carafa® II malt with 1.5 quarts (1.4 L) water at 130 °F (54 °C) for three minutes. Remove grain and add this black liquid and the liquid malt extract to the wort and boil for 75 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. Now add the wort to 2 gallons (7.6 L) of cold water in a fermenter and top off with cold water up to 5 gallons (19 L). 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 to prevent aerating the beer and add the Nugget and Glacier dry hops for seven days. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks.

Widmer Brewing Co.’s W-10 Pitch Black

(5 gallons/19 L, all-grain)
OG = 1.064   FG = 1.014
IBU = 65   SRM = 26   ABV = 6.8%

Ingredients
10.5 lbs. (4.8 kg) 2-row pale malt
1.5 lbs. (0.68 kg) caramel malt (10 °L)
12 oz. (0.34 kg) Weyermann Carafa® Special II (dehusked) malt (450 °L)
10 oz. (0.28 kg) Briess special roast malt (50 °L)
16 AAU Warrior hops (75 mins) (1.0 oz./28 g of 16% alpha acid)
1.4 AAU Cascade hops (2 mins) (0.25 oz./7.1 g of 5.8% alpha acid)
12 AAU Warrior hops (2 mins) (0.75 oz./21 g of 16 % alpha acid)
0.25 oz. (7.1 g) Warrior hops (dry hops)
0.50 oz. (14 g) Cascade hops (dry hops)
½ tsp. yeast nutrient (15 mins)
½ tsp. Irish moss (30 mins)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Fermentis US-05 yeast
0.75 cup (150 g) corn sugar (for priming)

Step by Step

This is a single step infusion mash. Mix the crushed grains with 4 gallons (15 L) of 161 °F (72 °C) water to stabilize at 150 °F (66 °C) for 60 minutes. Sparge slowly with 170 °F (77 °C) water. Collect approximately 6.5 gallons (25 L) of wort runoff to boil for 75 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per 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 to prevent aerating the beer and add the Warrior® and Cascade dry hops for seven days. Allow the beer to condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks and enjoy.

Widmer Brewing Co.’s W-10 Pitch Black IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.064   FG = 1.014
IBU = 65   SRM = 26   ABV = 6.8%

Ingredients
7.75 lbs. (3.5 kg) Briess light, unhopped, liquid malt extract
1.5 lbs. (0.68 kg) caramel malt (10 °L)
12 oz. (0.34 kg) Weyermann dehusked Carafa® II malt (450 °L)
10 oz. (0.28 kg) Briess special roast malt (50 °L)
16 AAU Warrior hops (75 mins) (1.0 oz./28 g of 16% alpha acid)
1.4 AAU Cascade hops (2 mins) (0.25 oz./7.1 g of 5.8% alpha acid)
12 AAU Warrior hops (2 mins) (0.75 oz./21 g of 16 % alpha acid)
0.25 oz. (7.1 g) Warrior hops (dry hops)
0.50 oz. (14 g) Cascade hops (dry hops)
½ tsp. yeast nutrient (15 mins)
½ tsp. Irish moss (30 mins)
White Labs WLP001 (California Ale), Wyeast 1056 (American Ale) or Fermentis US-05 yeast
0.75 cup (150 g) corn sugar (for priming)

Step by Step

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 75 minutes. While boiling, add the hops, Irish moss and yeast nutrient as per the schedule. During the boil, use this time to thoroughly sanitize a fermenter. Now 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). 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 to prevent aerating the beer and add the dry hops. Allow the beer condition for one week and then bottle or keg. Allow the beer to carbonate and age for two weeks.

BRETT IPA

Cairn 100% Brett IPA

(5 gallons/19 L, all-grain)
OG = 1.057   FG = 1.010
IBU = 62   SRM = 5   ABV = 6.2%

Ingredients
7.25 lbs. (3.3 kg) 2-row pale malt
3.5 lbs. (1.6 kg) white wheat malt
1 lb. (0.45 kg) Weyermann Carahell® malt
4.3 AAU Northern Brewer hops (60 min.) (0.5 oz./14 g at 8.5% alpha acids)
28 AAU Columbus hops (0 min.) (2 oz./57 g at 14% alpha acids)
10 AAU Centennial hops (0 min.) (1 oz./28 g at 10% alpha acids)
2 oz. (57 g) Centennial hops (dry hop)
2 oz. (57 g) Citra® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1 tsp. Irish moss (15 min.)
White Labs WLP648 (Brettanomyces bruxellensis Trois Vrai) yeast
2⁄3 cup corn sugar (if priming)

Step by Step
Mill the grains and dough-in with 15 qts. (14 L) water, for a mash ratio of about 1.25 quarts per pound of grain (2.6 L/kg). Target a mash temperature of 155 °F (68 °C) and hold for 60 minutes. Sparge with 170 °F (77 °C) water. Collect approximately 6.3 gallons (23.8 L) of wort runoff and bring to boil. Add bittering hops and boil for 60 minutes. Turn off heat, then add the 0-minute hop additions and let steep for half an hour before you begin cooling the wort. This “whirlpool” hop addition can be calculated as somewhere between a 10–5 minute addition for alpha acid utilization.

Cool the wort to 72 °F (22 °C), then top off with cold, filtered water to reach 5 gallons (19 L). Pitch a 2 qt. (2 L) yeast starter and ferment at 68–72 °F (20–22 °C). Fermentation should take two to three weeks, but keep an eye on your gravity. Following fermentation, dry hop for one week, then bottle or keg.

Cairn 100% Brett IPA

(5 gallons/19 L, extract with grains)
OG = 1.060   FG = 1.013
IBU = 60   SRM = 6   ABV = 6.2%

Ingredients
6.6 lbs. (3.0 kg) Pilsen light liquid malt extract
1 lb. (0.45 kg) wheat dried malt extract
12 oz. (0.34 kg) crystal malt (20 °L)
4.3 AAU Northern Brewer hops (60 min.) (0.5 oz./14 g at 8.5% alpha acids)
28 AAU Columbus hops (0 min.) (2 oz./57 g at 14% alpha acids)
10 AAU Centennial hops (0 min.) (1 oz./28 g at 10% alpha acids)
2 oz. (57 g) Centennial hops (dry hop)
2 oz. (57 g) Citra® hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1 tsp. Irish moss (15 min.)
White Labs WLP648 (Brettanomyces bruxellensis Trois Vrai) 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 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 boil. Turn off heat, add malt extract, and stir until completely dissolved. Return to heat and add 60 minute hop addition, then continue boil for 60 minutes. At flameout, add final hop additions and turn off heat. Let hops steep (whirlpool) for 30 minutes before cooling. This “whirlpool” hop addition can be calculated as somewhere between a 10–5 minute addition for alpha acid utilization.

Cool the wort to 72 °F (22 °C), then top off with cold, filtered water to reach 5 gallons (19 L). Pitch 2 qts (2 L) yeast starter and ferment at 68–72 °F (20–22 °C). Fermentation should take two to three weeks, but keep an eye on your gravity. Following fermentation, dry hop for one week, then bottle or keg.

Modern Times Beer: Southern Lands IPA clone

(5 gallons/19 L, all-grain)
OG = 1.065   FG = 1.008
IBU = 60   SRM = 5   ABV = 7.8%

This 100% Brett Trois-fermented IPA features an intense tropical pineapple character.

Ingredients
10.7 lbs. (4.9 kg) 2-row pale malt
2 lbs. (0.9 kg) white wheat malt
6.4 oz. (180 g) acidulated malt
6.4 oz. (180 g) dextrin malt
2 oz. (57 g) crystal malt (60 °L)
3 mL HopShot™ extract (60 min.) (~30 IBU)
20 AAU Centennial hops (1 min.) (2 oz./57 g at 10% alpha acids)
14 AAU Calypso hops (1 min.) (1 oz./28 g at 14% alpha acid)
2 oz. (57 g) Centennial hops (dry hop)
1.5 oz. (43 g) Calypso hops (dry hop)
1⁄2 tsp. yeast nutrient (15 min.)
1 Whirlfloc tablet (5 min.)
White Labs WLP648 (Brettanomyces bruxellensis Trois Vrai) yeast
2⁄3 cup (133 g) dextrose (if priming)

Step by Step
Mill the grains and dough-in with 16 qts. (15 L) water, for a mash ratio of about 1.25 quarts per pound of grain. Target a mash temperature of 156 °F (69 °C) and hold for 60 minutes. Sparge slowly with 170 °F (77 °C) water. Collect approximately 6.3 gallons (23.8 L) of wort runoff and bring to boil. Add bittering hops and boil for 60 minutes. After the boil, add the flameout hops and whirlpool for 30 minutes before cooling. Cool the wort to room temperature, pitch yeast, and ferment at 68–72 °F (20–22 °C). Dry hop for seven days before bottling or kegging.

Extract with grains option:
Substitute the 2-row, white wheat, acidulated, and dextrin malt in the all-grain recipe with 3.3 lbs. (1.5 kg) Pilsen light liquid malt extract, 3 lbs. (1.4 kg) golden light dried malt extract, and 1.5 lbs. (0.68 kg) wheat dried malt extract. Increase the crystal malt to 4 oz. (0.11 kg). Steep the crushed grains in 2 gallons (7.6 L) of water as it warms to about 150 °F (65.5 °C), or for approximately 20 minutes. Remove grains from the wort and rinse with 4 qts. (3.8 L) of hot water. Add the liquid to reach a total of 3 gallons (11.3 L) and bring to boil. Turn off heat, add malt extract, and stir until completely dissolved. Return to heat and boil 60 minutes. Follow the remaining portion of the all-grain recipe.

RED IPA

Amarillo Sunset Red IPA

(5 gallons/19 L, all-grain)
OG = 1.077   FG = 1.018
IBU = 85   SRM = 18   ABV = 8.1%

Ingredients
10.5 lbs. (4.8 kg) 2-row pale malt
4 lbs. (1.8 kg) Munich malt (9 °L)
1 lb. (0.45 kg) flaked oats
8 oz. (0.23 kg) crystal malt (120 °L)
8 oz. (0.23 kg) crystal malt (80 °L)
2 oz. (57 g) Weyermann Carafa® III (525 °L)
14 AAU Warrior® hop pellets (60 min.) (1 oz./28 g at 14% alpha acids)
6.5 AAU Nugget hop pellets (15 min.) (0.5 oz./14 g at 13% alpha acids)
12 AAU Amarillo® hop pellets (0 min.) (1.5 oz./43 g at 8% alpha acids)
6.5 AAU Nugget hop pellets (0 min.) (0.5 oz./14 g at 13% alpha acids)
2.5 oz. (71 g) Amarillo® hop pellets (dry hop)
Wyeast 1318 (London Ale III) or Lallemand Nottingham yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single step infusion mash. Mix all the crushed grains with 5.25 gallons (20 L) of water to stabilize the mash temperature at 155 °F (68 °C) and hold 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 adding the hops at the times indicated. After the boil is complete, turn off the heat and add the flameout hop addition. Whirl-pool the wort and allow the hops to steep for about 20-30 minutes prior to chilling. Ferment at 66–70 °F (19–21 °C) until primary fermentation is complete. Add the dry hop additions and allow the beer to sit on the hops for three to five days. Bottle or keg as normal.

Amarillo Sunset Red IPA

(5 gallons/19 L, partial mash)
OG = 1.077   FG = 1.018
IBU = 85   SRM = 18   ABV = 8.1%

Ingredients
5.5 lbs. (2.5 kg) extra light dried malt extract
4 lbs. (1.8 kg) Munich malt (9 °L)
1 lb. (0.45 kg) flaked oats
8 oz. (0.23 kg) crystal malt (120 °L)
8 oz. (0.23 kg) crystal malt (80 °L)
2 oz. (57 g) Weyermann Carafa® III (525 °L)14 AAU Warrior® hop pellets (60 min.) (1 oz./28 g at 14% alpha acids)
6.5 AAU Nugget hop pellets (15 min.) (0.5 oz./14 g at 13% alpha acids)
12 AAU Amarillo® hop pellets (0 min.) (1.5 oz./43 g at 8% alpha acids)
6.5 AAU Nugget hop pellets (0 min.) (0.5 oz./14 g at 13% alpha acids)
2.5 oz. (71 g) Amarillo® hop pellets (dry hop)
Wyeast 1318 (London Ale III) or Lallemand Nottingham yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place all the crushed grains in a large muslin bag with 2 gallons (7.6 L) of water to stabilize the mash temperature at 155 °F (68 °C) and hold for 60 minutes. Slowly raise the mash temperature to 165 °F (74 °C), then place the grains in a colander and slowly wash with about 1 gallon (3.8 L) of 175 °F (79 °C) water. Add the dried malt extract and stir until fully dissolved then add water until you have approximately 6 gallons (23 L) of wort. Boil the wort for 60 minutes adding the hops at the times indicated. After the boil is complete, turn off the heat and add the flameout hop addition. Whirlpool the wort and allow the hops to steep for 20–30 minutes prior to chilling. Ferment at 66–70 °F (19–21 °C) until primary fermentation is complete. Add the dry hops and allow the beer to sit on the hops for three to five days. Bottle or keg as normal.

Brunhilde India Red Ale

(5 gallons/19 L, all-grain)
OG = 1.064 FG = 1.016
IBU = 75 SRM = 15 ABV = 6.6%

Ingredients
7.5 lbs. (3.4 kg) 2-row pale malt
5 lbs. (2.27 kg) Munich malt (10 °L)
10 oz. (0.29 kg) caramel malt (120 °L)
8 oz. (0.23 kg) caramel malt (40 °L)
1 oz. (28 g) black patent malt
13 AAU Simcoe® hops (60 min.)(1 oz./28 g at 13% alpha acids)
8.5 AAU Amarillo® hops (30 min.)(1 oz./28 g at 8.5% alpha acids)
5.5 AAU Cascade hops (5 min.)(1 oz./28 g at 5.5% alpha acids)
13 AAU Simcoe® hops (5 min.)(1 oz./28 g at 13% alpha acids)
1 oz. (28 g) Amarillo® hops (dry hop)
1 oz. (28 g) Cascade hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
0.25 oz. (7 g) gypsum salt
1 Servomyces® tablet (10 min.)
1⁄2 Whirlfloc® tablet (5 min.)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
This is a single infusion mash. Heat 4.78 gallons (18.1 L) of strike water to 169 °F (76 °C) to stabilize the grain bed at 152 °F (67 °C) and hold for 60 minutes. Double-batch sparge with 5.13 gallons (19.4 L) of water to to raise the mash bed to 168 °F (76 °C).

Bring the wort to a boil and boil for 60 minutes, adding gypsum directly to the boil and add the hops as indicated in the ingredients list. Cool the wort to 67 °F (19 °C), oxygenate well, and pitch the yeast. Ferment for 10 days at 67 °F (19 °C). Once the primary fermentation is complete transfer the beer to a secondary, add the dry hops and wait seven days. Bottle or keg as normal.

Brunhilde India Red Ale

(5 gallons/19 L,
extract with grains)
OG = 1.064 FG = 1.016
IBU = 75 SRM = 15 ABV = 6.6%

Ingredients

6.6 lbs. (3 kg) Munich liquid malt extract
1.25 lbs. (0.57 kg) extra light dried malt extract
10 oz. (0.29 kg) caramel malt (120 °L)
8 oz. (0.23 kg) caramel malt (40 °L)
1 oz. (28 g) black patent malt
13 AAU Simcoe® hops (60 min.)(1 oz./28 g at 13% alpha acids)
8.5 AAU Amarillo® hops (30 min.)(1 oz./28 g at 8.5% alpha acids)
5.5 AAU Cascade hops (5 min.)(1 oz./28 g at 5.5% alpha acids)
13 AAU Simcoe® hops (5 min.)(1 oz./28 g at 13% alpha acids)
1 oz. (28 g) Amarillo® hops (dry hop)
1 oz. (28 g) Cascade hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
0.25 oz. (7 g) gypsum salt
1 Servomyces® tablet (10 min.)
1⁄2 Whirlfloc® tablet (5 min.)
White Labs WLP051 (California Ale V) or Wyeast 1272 (American Ale II) yeast
3⁄4 cup corn sugar (if priming)

Step by Step

Place the crushed grains in a large steeping bag. Steep the bag of grains in 1 gallon (3.8 L) water at 170 °F (77 °C) for 15 minutes. Lift the bag out of the wort and into a colander over the brewpot and rinse with 2 qts. (2 L) of 170 °F (77 °C) water. Add water to make at least 3 gallons (11 L) of wort (more if your brewpot can hold the volume). Bring the wort to a boil, adding the dried malt extract, and boil for 60 minutes, adding gypsum directly to the boil and the hops as indicated in the ingredients list. With 15 minutes remaining add the liquid malt extract.

Cool the wort to 67 °F (19 °C), transfer to a fermenter, and top off to 5 gallons (19 L). Oxygenate the wort and pitch yeast. Ferment for 10 days at 67 °F (19 °C). Once primary fermentation is complete transfer to secondary, add dry hops and wait seven days. Bottle or keg as normal.

Leaf Peeper Imperial Red

(5 gallons/19 L, all-grain)
OG = 1.072   FG = 1.014
IBU = 77   SRM = 15   ABV = 7.6%

Ingredients
12 lbs. (5.4 kg) 2-row pale malt
2 lbs. (0.91 kg) Best Malz Red X malt (12 °L) (or Munich malt if unavailable)
1 lb. (0.45 kg) Simpsons dark crystal malt (75 °L)
2 oz. (57 g) Briess Midnight Wheat malt
13.2 AAU Bravo hops (60 min.) (0.8 oz./23 g at 16.5% alpha acids)
14 AAU Chinook hops (0 min.) (1 oz./28 g at 14% alpha acids)
4.8 AAU Centennial hops (0 min.) (0.5 oz./14 g at 9.5% alpha acids)
6.6 AAU Columbus hops (0 min.) (0.5 oz./14 g at 13.2% alpha acids)
1.5 oz. (43 g) Chinook hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Citra® hops (dry hop)
Wyeast 1272 (American Ale II), White Labs WLP051 (California Ale V) or Lallemand Nottingham 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 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. Total boil time is 60 minutes. Add the Bravo hops as wort comes to a boil. Once the boil is complete, turn off heat and add the final hop addition. Give the wort a long stir to create a whirlpool then let hops steep for 20-30 minutes with the lid on the brewpot. Chill the wort to 65 °F (18 °C). Aerate the wort and pitch the rehydrated yeast. Ferment at 68 °F (20 °C) for about seven days or until primary fermentation has died down. Add dry hops and leave on hops for three days if using pellets or seven to ten days if using whole leaf hops. Bottle or keg as normal.

Leaf Peeper Imperial Red

(5 gallons/19 L, partial mash)
OG = 1.072   FG = 1.014
IBU = 77   SRM = 15   ABV = 7.6%

Ingredient
8 lbs. (3.6 kg) golden light liquid malt extract
1 lb. (0.45 kg) 2-row pale malt
2 lbs. (0.91 kg) Best Malz Red X malt (12 °L) (or Munich malt if unavailable)
1 lb. (0.45 kg) Simpsons dark crystal malt (75 °L)
2 oz. (57 g) Briess Midnight Wheat malt
13.2 AAU Bravo hops (60 min.) (0.8 oz./23 g at 16.5% alpha acids)
14 AAU Chinook hops (0 min.) (1 oz./28 g at 14% alpha acids)
4.8 AAU Centennial hops (0 min.) (0.5 oz./14 g at 9.5% alpha acids)
6.6 AAU Columbus hops (0 min.) (0.5 oz./14 g at 13.2% alpha acids)
1.5 oz. (43 g) Chinook hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Citra® hops (dry hop)
Wyeast 1272 (American Ale II), White Labs WLP051 (California Ale V) or Lallemand Nottingham yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Place crushed grains in a steeping bag and soak in 1.5 gallons (5.7 L) of 156 °F (69 °C) water for 30 minutes. Remove the grain from the wort and rinse grain bag with 1 gallon (3.8 L) of 170 °F (77 °C) water. Bring 6 gallons (23L) 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 the Bravo hops as wort comes to a boil. Once the boil is complete, turn off heat and add the final hop addition. Give the wort a long stir to create a whirlpool then let hops steep for about 20-30 minutes with the lid on the brewpot.

Chill the wort to 65 °F (18 °C). Aerate the wort and pitch the rehydrated yeast. Ferment at 68 °F (20 °C) for about seven days or until primary fermentation has died down. Add the dry hops and leave on hops for three days if using pellets and seven to ten days if using whole leaf hops. Bottle or keg as normal.

Tröegs Independent Brewing: Nugget Nectar Ale

(5 gallons/19 L, all-grain)
OG = 1.071 FG = 1.018
IBU = 91   SRM = 8 ABV = 7.4%

Released each fall after the hop harvest, Nugget Nectar is an imperial amber ale featuring an explosion of pine, resin, and mango hop flavors and aromas.

Ingredients
11.5 lbs. (5.2 kg) Vienna malt (3.5 °L)
2 lbs. (0.91 kg) Munich malt (6 °L)
2 lbs. (0.91 kg) Pilsner malt
16 AAU Warrior hop pellets (90 min.) (1 oz./28 g at 16% alpha acids)
7.5 AAU Columbus hop pellets (20 min.) (0.5 oz./14 g at 15% alpha acids)
6.2 AAU Palisade® hop pellets (10 min.) (0.75 oz./21 g at 8.25% alpha acids)
13 AAU Nugget hop pellets (1 min.) (1 oz./28 g at 13% alpha acids)
21 AAU Simcoe® hop pellets (1 min.) (1.5 oz./43 g at 14% alpha acids)
7.5 AAU Columbus hop pellets (1 min.) (0.5 oz./14 g at 15% alpha acids)
0.25 oz. (7 g) Columbus hop pellets (dry hop)
1 oz. (28 g) Nugget hop pellets (dry hop)
1 oz. (28 g) Simcoe® 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
3/4 cup (150 g) dextrose (if priming)

Step by Step
Mix the crushed grains with 5 gallons (19 L) of 168 °F (76 °C) water to stabilize at 152 °F (67 °C) for 60 minutes. Sparge with 175 °F (79 °C) water. Collect 6 gallons (23 L) of wort runoff to boil for 60 minutes. Add the hops, Irish moss, and yeast nutrient as per the schedule. Cool the wort to 75 °F (24 °C). Pitch the 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 to prevent aerating the beer and add the dry hops. Condition for one week and then bottle or keg.

Extract only option:
Substitute all of the malts listed in the all-grain recipe with 6.6 lbs. (3 kg) Briess Goldpils Vienna liquid malt extract, 1.3 lbs. (0.59 kg) Munich dried malt extract, 1.3 lbs. (0.59 kg) Pilsen dried malt extract. Bring 5 gallons of water up to 200 °F (93 °C). Remove from heat and add the liquid and dried malt extracts and the Warrior hop addition. Stir until all the extract has dissolved then continue to heat to a boil. Boil for 60 minutes adding the remaining hops as indicated. Follow the remaining portion of the all-grain recipe.

RYE IPA

Bear Republic Brewing Company: Hop Rod Rye

(5 gallons/19 L, all-grain)
OG = 1.072   FG = 1.017
IBU = 84   SRM = 11   ABV = 7.7%

This high-gravity IPA is brewed with 18% rye malt and has a floral hop aroma and caramel notes.

Ingredients
9.5 lbs. (4.3 kg) 2-row pale malt
2.5 lbs. (1.1 kg) rye malt
1.25 lbs. (0.57 kg) flaked rye
1.15 lbs. (0.52 kg) Munich malt
0.63 lbs. (0.28 kg) wheat malt
0.63 lbs. (0.28 kg) Carapils® malt
1.75 oz. (50 g) black malt
10.5 AAU Tomahawk® hops (60 min.) (0.75 oz./21 g at 14% alpha acids)
4.7 AAU Centennial hops (30 min.) (0.43 oz./12 g at 11% alpha acids)
23.8 AAU Tomahawk® hops (0 min.) (1.7 oz./49 g at 14% alpha acids)
0.75 oz. (21 g) Amarillo® hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 tsp. Irish moss (15 min.)
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 and Irish moss at the times indicated in the ingredient list. Whirlpool the wort after the boil is complete and let it sit for 15 minutes prior to cooling. Aerate, pitch yeast, and ferment at 68 °F (20 °C). After fermentation is complete, add dry hops for 3–5 days and then bottle or keg as normal.

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) extra light dried malt extract. Steep crushed grains in 2.25 gallons (8.5 L) of water at 152 °F (67 °C) for 45 minutes. Wash grains with 2 gallons (7.6 L) hot water. Top off brewpot to 6.5 gallons (25 L). Boil for 90 minutes. Follow the remaining portion of the all-grain recipe.

Black Rye IPA

(5 gallons/19 L, all-grain)
OG = 1.066 FG = 1.015
IBU = 71 SRM = 35 ABV = 6.5%

Ingredients
11.5 lbs. (5.2 kg) Belgian 2-row malt
15 oz. (0.41 kg) rye malt
7.2 oz. (0.21 kg) caramel crystal malt (40 °L)
7.2 oz. (0.21 kg) flaked oats
6.8 oz. (0.19 kg) Carafa® II malt
5.0 oz. (0.14 kg) chocolate malt
1 tsp. Irish moss (10 min)
gypsum (per your water profile)
9.1 AAU Centennial hops (60 min.)(0.91 oz./26 g at 10% alpha acids)
14 AAU Centennial hops (30 min.)(1.4 oz./40 g at 10% alpha acids)
0.45 oz. (13 g) Centennial hops (0 min.)
1.4 oz. (39 g) Simcoe® hops (dry hop)
Safale US-05 yeast

Step by Step
Mash with a liquor-to-grist ratio of 1.25 qts./lb. (2.6 L/kg). Single step infusion mash at 154 °F (68 °C) for 60 minutes. Two-batch sparge at 168 °F (76 °C). The total preboil wort is 6.4 gallons (24 L). Boil for 75 minutes. Ferment until airlock activity has dropped off but not stopped, ~7–10 days, as you want the fermentation to produce enough CO2 in the secondary to blow off the oxygen in the headspace. Rack to a secondary fermenter along with 1.4 oz. (39 g) of Simcoe® whole hops (no bag) for 14 days. Let the beer condition for another week in the secondary. Bottle or keg to 2.5 volumes CO2. Recipe scaled from 11 gallons (41 L) and adjusted to 65% extract efficiency.

Black Rye IPA

(5 gallons/19 L, partial mash)
OG = 1.066   FG = 1.015
IBU = 71 SRM = 25   ABV = 7%

Ingredients
6.6 lbs. (3 kg) golden light liquid malt extract
2 lbs. (0.91 kg) Belgian 2-row malt
15 oz. (0.41 kg) rye malt
7.2 oz. (0.21 kg) caramel crystal malt (40 °L)
7.2 oz. (0.21 kg) flaked oats
6.8 oz. (0.19 kg) Carafa® II malt
5.0 oz. (0.14 kg) chocolate malt
1 tsp. Irish moss (10 min)
gypsum (per your water profile)
9.1 AAU Centennial hops (60 min.)(0.91 oz./26 g at 10% alpha acids)
14 AAU Centennial hops (30 min.)(1.4 oz./40 g at 10% alpha acids)
0.45 oz. (13 g) Centennial hops (0 min.)
1.4 oz. (39 g) Simcoe® hops (dry hop)
Safale US-05 yeast

Step by Step
Add all the crushed grains into a large muslin bag and place in 2 gallons (7.6 L) water and hold at 154 °F (68 °C) for 60 minutes. Raise the grain bag out of the water and place in a colander. Slowly wash the grains with 1 gallon (4 L) hot water. The total pre-boil wort is 6.4 gallons (24 L). Boil for 75 minutes. Ferment at 68 °F (20 °C) until airlock activity has dropped off but not stopped, ~7–10 days, as you want the fermentation to produce enough CO2 in the secondary to blow off the oxygen in the headspace. Rack to a secondary fermenter along with 1.4 oz. (39 g) of Simcoe® whole hops (no bag) for 14 days. Let the beer condition for another week in the secondary. Bottle or keg to 2.5 volumes CO2.

DC’s Rye IPA

(5 gallons/19 L, all-grain)
OG = 1.073   FG = 1.013
IBU = 80 SRM = 12   ABV = 8.2%

Ingredients
11 lbs. (5.0 kg) 2-row pale malt
3 lbs. (1.36 kg) rye malt
1.25 lbs. (0.57 kg) crystal malt (60 °L)
0.5 lb. (0.23 kg) Carapils® malt
0.5 lb. (0.23 kg) wheat malt
4.9 AAU Mt. Hood whole hops (first wort hop) (1 oz./28 g at 4.9% alpha acids)
17.8 AAU Columbus whole hops (60 min.)  (1 oz./28 g at 17.8% alpha acids)
2.45 AAU Mt. Hood whole hops (30 min.)  (0.5 oz./14 g at 4.9% alpha acids)
1.5 oz. (43 g) Mt. Hood whole hops (0 min.)
1 oz. (28 g) Columbus whole hops (dry hop)
1 tsp. gypsum (60 min.)
1 tsp. Irish moss (15 min.)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Single infusion mash with a liquor-to-grist ratio of 1.3 qts./lb. (2.7 L/kg) at 153 °F (67 °C) for 60 minutes. During sparge phase, add the first wort hop addition and gypsum salt to the brew kettle. Boil for 10 minutes for hot break to form, then start hop schedule. Ferment at 65 °F (18 °C), rack to secondary and dry hop for two weeks. For an added hop blast, add an additional 1 oz. (28 g) Columbus hops to keg.

DC’s Rye IPA

(5 gallons/19 L, extract with grains)
OG = 1.073   FG = 1.013
IBU = 80 SRM = 12   ABV = 8.2%

Ingredients
5 lbs. (2.3 kg) extra light dried malt extract
3.3 lbs. (1.5 kg) rye liquid malt extract
1.25 lbs. (0.57 kg) crystal malt (60 °L)
4.9 AAU Mt. Hood whole hops (first wort hop) (1 oz./28 g at 4.9% alpha acids)
17.8 AAU Columbus whole hops (60 min.)  (1 oz./28 g at 17.8% alpha acids)
2.45 AAU Mt. Hood whole hops (30 min.)  (0.5 oz./14 g at 4.9% alpha acids)
1.5 oz. (43 g) Mt. Hood whole hops (0 min.)
1 oz. (28 g) Columbus whole hops (dry hop)
1 tsp. gypsum (60 min.)
1 tsp. Irish moss (15 min.)
Wyeast 1272 (American Ale II) or White Labs WLP051 (California V Ale) yeast
3⁄4 cup corn sugar (if priming)

Step by Step
Steep the crushed grains in 2 gallons (7.6 L) as the water heats up. Remove the grain bag when the temperature hits about 170 °F (18 °C). Place grain bag in a colander and wash the grains with 2 qts. (2 L) hot water. If you can, top the brew kettle off to 6.5 gallons (25 L) and bring to boil, adding the first wort hops, all the malt extract and gypsum before boil is achieved. If your brewpot can not handle that much volume, wait on adding the dried malt extract until the final 15 minutes of the boil. Add hops and Irish moss according to the schedule. After 60 minutes of boiling, chill the wort to yeast-pitching temperature and top off to 5 gallons (19 L) in the fermenter. Ferment at 65 °F (18 °C), rack to secondary and dry hop for two weeks. For an added hop blast, add an additional 1 oz. (28 g) Columbus hops to keg or secondary fermenter.

Ruthless Rye IPA clone

(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.012
IBU = 55 SRM = 16 ABV = 6.6%

Ingredients
11.25 lbs. (5.1 kg) 2-row pale malt
13 oz. (0.36 kg) rye malt
11 oz. (0.32 kg) caramel malt (40 °L)
1.5 oz. (43 kg) chocolate malt
8 AAU Bravo hops (90 min.) (0.50 oz./14 g of 16% alpha acids)
9 AAU US Magnum hops (15 min.) (0.75 oz./21 g of 12% alpha acids)
9 AAU Chinook hops (5 min.) (0.75 oz./21 g of 12% alpha acids)
3 AAU US Magnum hops (5 min.) (0.25 oz./7.1 g of 12% alpha acids)
1.0 oz. (28 g) Chinook hops (dry hop)
0.5 oz. (14 g) Citra® hops (dry hop)
0.5 oz. (14 g) US Magnum hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast (1.33 qt./1.33 L yeast starter)
3/4 cup corn sugar (for priming)

Step by Step
Two or three days before brew day, make the yeast starter, aerating the wort thoroughly (preferably with oxygen) before pitching the yeast. On brew day, mash in at 153.5 °F (67.5 °C) in 16 qts. (15 L) of water. Hold at this temperature for 60 minutes. Raise mash temperature to 170 °F (77 °C), hold for 5 minutes then recirculate. Run off wort and sparge with water hot enough to keep the grain bed around 170 °F (77 °C). Collect 7.0 gallons (26 L) of wort. (Check that final runnings do not drop below SG 1.010.) Boil wort for 90 minutes, adding hops at times indicated. Ferment at 68 °F(20 °C). Dry hop in secondary for 5 days.

Ruthless Rye IPA clone

(5 gallons/19 L, partial mash)
OG = 1.061 FG = 1.012
IBU = 55 SRM = 16 ABV = 6.6%

Ingredients
2 lb. 6 oz. (1.1 kg) 2-row pale malt
1.5 lbs (0.68 kg) light dried malt extract
4.5 lbs. (2.0 kg) light liquid malt extract
13 oz. (0.36 kg) rye malt
11 oz. (0.32 kg) caramel malt (40 °L)
1.5 oz. (43 kg) chocolate malt
8 AAU Bravo hops (90 min.) (0.50 oz./14 g of 16% alpha acids)
9 AAU US Magnum hops (15 min.) (0.75 oz./21 g of 12% alpha acids)
9 AAU Chinook hops (5 min.) (0.75 oz./21 g of 12% alpha acids)
3 AAU US Magnum hops (5 min.) (0.25 oz./7.1 g of 12% alpha acids)
1.0 oz. (28 g) Chinook hops (dry hop)
0.5 oz. (14 g) Citra® hops (dry hop)
0.5 oz. (14 g) US Magnum hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast (1.33 qt./1.33 L yeast starter)
3/4 cup corn sugar (for priming)

Step by Step
Mash grains at 153.5 °F (67.5 °C) in 5.5 qts. (5.2 L) of water. Hold at this temperature for 45 minutes. Collect 2.25 gallons (8.5 L) of wort. Add water to make at least 3 gallons (11 L) of wort. Stir in dried malt extract and boil wort for 90 minutes, adding hops at times indicated. Add liquid malt extract in the final 15 minutes of the boil. Chill wort, transfer to fermenter and top up to 5 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Dry hop in secondary fermenter for 5 days.

Ruthless Rye IPA clone

(5 gallons/19 L, extract with grains)
OG = 1.061 FG = 1.012
IBU = 55 SRM = 16 ABV = 6.6%

Ingredients
6 oz. (0.18 kg) 2-row pale malt
2.0 lbs (0.91 kg) light dried malt extract
5.25 lbs. (2.4 kg) light liquid malt extract
13 oz. (0.36 kg) rye malt
11 oz. (0.32 kg) caramel malt (40 °L)
1.5 oz. (43 kg) chocolate malt
8 AAU Bravo hops (90 min.) (0.50 oz./14 g of 16% alpha acids)
9 AAU US Magnum hops (15 min.) (0.75 oz./21 g of 12% alpha acids)
9 AAU Chinook hops (5 min.) (0.75 oz./21 g of 12% alpha acids)
3 AAU US Magnum hops (5 min.) (0.25 oz./7.1 g of 12% alpha acids)
1.0 oz. (28 g) Chinook hops (dry hop)
0.5 oz. (14 g) Citra® hops (dry hop)
0.5 oz. (14 g) US Magnum hops (dry hop)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale) or Fermentis US-05 yeast (1.33 qt./1.33 L yeast starter)
3/4 cup corn sugar (for priming)

Step by Step
Steep grains at 153.5 °F (67.5 °C) in 3.0 qts. (2.9 L) of water. Rinse grains with 2 qts. (2 L) of 170 °F (77 °C) water. Add water to brewpot to make at least 3.0 gallons (11 L) of wort. Stir in dried malt extract and boil wort for 90 minutes, adding hops at times indicated. Add liquid malt extract in the final 15 minutes of the boil. Chill wort and transfer to fermenter. Top fermenter up to 5.0 gallons (19 L). Aerate wort and pitch yeast. Ferment at 68 °F (20 °C). Dry hop in secondary fermenter for 5 days.

Smooth Rye’d

(5 gallons/19 L, all-grain)
OG = 1.065   FG = 1.016
IBU = 57   SRM = 6   ABV = 6.8%

Ingredients
8.5 lbs. (3.9 kg) 2-row pale malt
3 lbs. (1.4 kg) wheat malt
1 lb. (0.45 kg) rye malt
1 lb. (0.45 kg) flaked rye
2 oz. (57 g) caramel malt (60 °L)
2 oz. (57 g) Victory® malt
13 AAU Nugget hops (60 min.) (1 oz./28 g at 13% alpha acids)
3 AAU Crystal hops (15 min.)  (1 oz./28 g at 3% alpha acids)
12 AAU Chinook hops (5 min.) (1 oz./28 g at 12% alpha acids)
1 oz. (28 g) Amarillo® hops (dry hop)
1 oz. (28 g) Summit™ hops (dry hop)
1⁄2 whirlfloc tablet (or 1 tsp. Irish moss)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast (2 qt./2 L yeast starter or 9 g dried yeast)
1 cup corn sugar (if priming)

Step by Step
Adjust water chemistry for a pale beer. (If using reverse osmosis or distilled water, add 1⁄4 tsp. calcium chloride and 1⁄2 tsp. gypsum for every 6 gallons/23 L.)

Mash grains at 150 °F (66 °C) for 45 minutes in 17 qts. (16 L) of water. Boil wort for 60 minutes, adding hops at times indicated. Add whirlfloc tablet for final 5 minutes of the boil. Ferment at 65 °F (18 °C). Dry hop for four to seven days.

Smooth Rye’d

(5 gallons/19 L, extract with grains)
OG = 1.065   FG = 1.016
IBU = 57   SRM = 6   ABV = 6.8%

Ingredients
3 lbs. (1.4 kg) light dried malt extract
3.25 lbs. (1.5 kg) wheat dried malt extract
1.5 lbs. (0.68 kg) rye malt
0.5 lb. (0.23 kg) flaked rye2 oz. (57 g) caramel malt (60 °L)
2 oz. (57 g) Victory® malt
13 AAU Nugget hops (60 min.) (1 oz./28 g at 13% alpha acids)
3 AAU Crystal hops (15 min.)  (1 oz./28 g at 3% alpha acids)
12 AAU Chinook hops (5 min.) (1 oz./28 g at 12% alpha acids)
1 oz. (28 g) Amarillo® hops (dry hop)
1 oz. (28 g) Summit™ hops (dry hop)
1⁄2 whirlfloc tablet (or 1 tsp. Irish moss)
Wyeast 1056 (American Ale), White Labs WLP001 (California Ale), or Safale US-05 yeast (2 qt./2 L yeast starter or 9 g dried yeast)
1 cup corn sugar (if priming)1 cup corn sugar (if priming)

Step by Step
Steep grains at 150 °F (66 °C) for 45 minutes. Add roughly half of the malt extract and bring volume to 3 gallons (11 L) or more. Boil for 60 minutes, adding hops at times indicated. Add remaining malt extract and whirlfloc tablet with 5 minutes left in the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L) with cool water. Aerate, pitch yeast and ferment at 65 °F  (18 °C). Dry hop four to seven days.

Tips For Success:

As the name implies, this is a smooth version of a rye IPA. It has the characteristic “snap” from rye and rye malt, but this is not as pronounced as in some rye beers. If you’d prefer a more “in your face” version, try adding a pound (0.45 kg) of rye malt to your mash (or steep) and 0.5 oz. (14 g) of Columbus hops — or any other high-cohumulone hop with a solid “bite” — at 30 minutes left in the boil. This will make a more aggressive beer, with an original gravity just short of 1.070 and IBUs somewhere in the 70s (depending on the alpha acid percent of the additional hops used).

WHEAT IPA

Sumpin’ Like Little Sumpin’ Sumpin’

(5 gallons/19 L, all-grain)
OG = 1.073   FG = 1.018
IBU = 63   SRM = 5   ABV = 7.7%

Ingredients
10 lbs. (4.5 kg) 2-row pale malt
4 lbs. (1.8 kg) wheat malt
1 lb. (0.45 kg) flaked wheat
2 oz. (57 g) Victory® malt
9.8 AAU Nugget hops (90 min.) (0.75 oz./21 g at 13% alpha acids)
3 AAU Crystal hops (15 min.) (1 oz./28 g at 3% alpha acids)
8 AAU Cascade hops (15 min.) (1 oz./28 g of 8% alpha acids)
12 AAU Chinook hops (2 min.) (1 oz./28 g at 12% alpha acids)
9 AAU Amarillo® hops (2 min.) (1 oz./28 g at 9% alpha acids)
1 oz. (28 g) Cascade hops (dry hop)
1 oz. (28 g) Centennial hops (dry hop)
1 oz. (28 g) Simcoe® hops (dry hop)
1 oz. (28 g) Chinook hops (dry hop)
0.6 oz. (17 g) Amarillo® hops (dry hop)
0.5 oz. (14 g) Columbus hops (dry hop)
1⁄2 whirlfloc tablet (or 1 tsp. Irish moss)
White Labs WLP090 (San Diego Super) yeast (2.5 qt./2.5 L yeast starter)
1 cup corn sugar (if priming)

Step by Step
Adjust water chemistry for a pale beer. (If using reverse osmosis or distilled water, add 1⁄4 tsp. calcium chloride and 3⁄4 tsp. gypsum for every 6 gallons/23 L.) Mash grains at 152 °F (67 °C) for 45 minutes. Boil wort for 90 minutes, adding hops at times indicated. Add whirlfloc tablet for final five minutes of the boil. Ferment at 67 °F (19 °C). Dry hop for four to seven days.

Sumpin’ Like Little Sumpin’ Sumpin’

(5 gallons/19 L, partial mash)
OG = 1.073   FG = 1.018
IBU = 63   SRM = 5   ABV = 7.7%

Ingredients
2 lbs. (0.91 kg) 2-row pale malt
1 lb. (0.45 kg) wheat malt
1 lb. (0.45 kg) flaked wheat
2 oz. (57 g) Victory® malt
2.25 lbs. (1 kg) light, dried malt extract
5 lbs. (2.3 kg) wheat liquid malt extract
Sumpin’ Like Little Sumpin’ Sumpin’

Step by Step
Place crushed grains in a large steeping bag. Add 5.6 qts. (5.4 L) of 163 °F (73 °C) water to a 2-gallon (7.8-L) beverage cooler. Submerge bag and mash grains at 152 °F (67 °C) for 45 minutes. Run off and sparge with 170 °F (77 °C) water to collect about 2.5 gallons (9.5 L) of wort. Add dried malt extract and bring volume to 3 gallons (11 L) or more. Boil wort for 90 minutes, adding hops at times indicated. Add liquid malt extract and whirlfloc for final 15 minutes of the boil. Cool wort and transfer to fermenter. Top up to 5 gallons (19 L), aerate and pitch yeast. Ferment at 67 °F (19 °C). Dry hop for four to seven days.

Tips For Success:
Expect a lot of kräusen and try to ferment in a vessel large enough that it (and the bitterness associated with it) doesn’t blow off. If you can’t find the San Diego Super Yeast, any clean ale yeast will do.

Wheat IPA

(5 gallons/19 L, all-grain)
OG = 1.068 FG = 1.013
IBU = 94 SRM = 6 ABV = 7.2%

Ingredients
13.2 lbs. (6 kg) white wheat malt (2 °L)
8.8 oz (250 g) biscuit malt (25 °L)
21.25 AAU Columbus pellet hops (60 min.) (1.25 oz./35 g at 17% alpha acids)
1 oz. (28 g) Centennial pellet hops at 10% alpha acids (0 min.)
2 oz. (57 g) Cascade pellet hops at 6% alpha acids (0 min.)
1 oz. (28 g) Centennial pellet hops at 10% alpha acids (dry hop)
2 oz. (57 g) Cascade pellet hops at 6% alpha acids (dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale) or Safale US-05 yeast

Step by Step
My current wheat malt comes from Briess and the biscuit malt from Dingemans. Feel free to substitute any high quality malt of a similar flavor and color from a different supplier. My hops are in pellet form and come from Hop Union, Hopsteiner, or Crosby Hop Farm depending on the variety.

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 6.5 gallons (25 L) and the gravity is 1.053.

The total wort boil time is 90 minutes. The first hop addition comes with 60 minutes remaining in the boil. Add Irish moss or other kettle finings with 15 minutes left in the boil. Add the second hop additions at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.7-liter (~0.75 gallon) starter.

Ferment at 67 °F (19 °C) until the yeast drops clear. At this temperature and with healthy yeast, fermentation should be complete in about one week. Allow the lees to settle and add the dry hops. You can first transfer the beer to a second vessel, if you prefer, but the dry hopping should be carried out around 60-65 °F (16-18 °C) for about a week. Then rack to a keg and force carbonate or rack to a bottling bucket, add priming sugar, and bottle. Target a carbonation level of 2.5 volumes.

Wheat IPA

(5 gallons/19 L, extract only)
OG = 1.065 FG = 1.015
IBU = 96 SRM = 6 ABV = 6.7%

Ingredients
8.8 lbs. (4 kg) wheat liquid malt extract (4 °L)
21.25 AAU Columbus pellet hops (60 min.) (1.25 oz./35 g at 17% alpha acids)
1 oz. (28 g) Centennial pellet hops at 10% alpha acids (0 min.)
2 oz. (57 g) Cascade pellet hops at 6% alpha acids (0 min.)
1 oz. (28 g) Centennial pellet hops at 10% alpha acids (dry hop)
2 oz. (57 g) Cascade pellet hops at 6% alpha acids (dry hop)
White Labs WLP001 (California Ale) or Wyeast 1056 (American Ale)

Step by Step
For most extract beers, I use extract made by Alexander’s (California Concentrate Company), but any fresh, high quality light color extract will work well. Always choose the freshest extract that fits the beer style. If you cannot get fresh liquid malt extract, it is better to use an appropriate amount of dry malt extract instead. My hops are in pellet form and come from Hop Union, Hopsteiner, or Crosby Hop Farm depending on the variety.

Mix enough water with the malt extract to make a pre-boil volume of 5.9 gallons (22.3 L) and a gravity of 1.055. Stir thoroughly to help dissolve the extract and bring to a boil.

The total wort boil time is 60 minutes. Add the first hop addition once the wort starts boiling. Add Irish moss or other kettle finings with 15 minutes left in the boil. Add the second hop additions at flame out. Chill the wort to 67 °F (19 °C) and aerate thoroughly. The proper pitch rate is 2 packages of liquid yeast or 1 package of liquid yeast in a 2.5 liter (0.67 gallon) starter. Follow the fermentation and packaging instructions for the all-grain version.

WHITE IPA

At Wits’ End IPA

(5 gallons/19 L, all-grain)
OG = 1.070 FG = 1.014
IBU = 40 SRM = 5 ABV = 8.5%

Recipe inspired by Collaboration #2, a collaboration between Boulevard Brewing Co. and Deschutes Brewery.

Ingredients
4 lbs. (1.8 kg) Pilsner malt
4 lbs. (1.8 kg) 2-row pale malt
4 lbs. (1.8 kg) wheat malt
1 lb. (0.45 kg) torrified wheat
8 oz. (0.23 kg) flaked oats
8 oz. (0.23 kg) table sugar (0 min.)
6 AAU US Magnum hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
4.5 AAU Centennial hops (2 min.) (0.5 oz./14 g at 9% alpha acids)
6 AAU Citra® hops (2 min.) (0.5 oz./14 g at 12% alpha acids)
3.8 AAU Cascade hops (2 min.) (0.5 oz./14 g at 6.5% alpha acids)
1.25 oz. (35 g) Centennial hops (dry hop)
1.25 oz. (35 g) Citra® hops (dry hop)
1.25 oz. (35 g) Cascade hops (dry hop)
2 oz. (57 g) fresh sweet orange peel (0 min.)
0.5 oz. (14 g) freshly crushed coriander seed (0 min.)
4 smashed stalks (or bruised) lemongrass (0 min.)
1 Tbsp. chopped fresh sage leaves (0 min.)
Wyeast 3787 (Trappist High Gravity), White Labs WLP530 (Abbey Ale), or Lallemand Abbaye Ale yeast (2 qt./~2 L yeast starter)
1 cup corn sugar (if priming)

Step by Step
Mash at 150 °F (66 °C) for 60 minutes. Boil for 90 minutes adding hops at times indicated. At the end of the boil, turn off heat and add the sugar and spices directly to the brewpot. Give a big stir to create a whirlpool and let settle for 20 minutes. Chill wort to yeast pitching temperature and rack to fermenter. Ferment at 65 °F (18 °C). Dry hop for 5 days just before bottling or kegging.

At Wits’ End IPA

(5 gallons/19 L, partial mash)
OG = 1.070 FG = 1.014
IBU = 40 SRM = 5 ABV = 8.5%

Ingredients
3.3 lbs. (1.5 kg) wheat dried malt extract
3.3 lbs. (1.5 kg) Pilsen liquid malt extract
1 lb. (0.45 kg) Pilsner malt
1 lb. (0.45 kg) torrified wheat
8 oz. (0.23 kg) flaked oats
8 oz. (0.23 kg) table sugar (0 min.)
6 AAU US Magnum hops (60 min.) (0.5 oz./14 g at 12% alpha acids)
4.5 AAU Centennial hops (2 min.) (0.5 oz./14 g at 9% alpha acids)
6 AAU Citra® hops (2 min.) (0.5 oz./14 g at 12% alpha acids)
3.8 AAU Cascade hops (2 min.) (0.5 oz./14 g at 6.5% alpha acids)
1.25 oz. (35 g) Centennial hops (dry hop)
1.25 oz. (35 g) Citra® hops (dry hop)
1.25 oz. (35 g) Cascade hops (dry hop)
2 oz. (57 g) fresh sweet orange peel (0 min.)
0.5 oz. (14 g) freshly crushed coriander seed (0 min.)
4 smashed stalks (or bruised) lemongrass (0 min.)
1 Tbsp. chopped fresh sage leaves (0 min.)
Wyeast 3787 (Trappist High Gravity), White Labs WLP530 (Abbey Ale), or Lallemand Abbaye Ale yeast (2 qt./~2 L yeast starter)
1 cup corn sugar (if priming)

Step by Step
Mash grains in 1 gallon (3.8 L)water at 150 °F (66 °C) for 60 minutes. Wash grains with 1 gallon (3.8 L) hot water when the mash is complete. Top off the brewpot to 4 gallons (15 L). Boil for 90 minutes adding hops at times indicated. At the end of the boil, turn off heat and add the spices directly to the brewpot. Give a big stir to create a whirlpool and let settle for 20 minutes. Chill wort to yeast pitching temperature and rack to fermenter. Top off to 5 gallons (19 L) Ferment at 65 °F (18 °C). Dry hop for 5 days just before bottling or kegging.

Written by Jamil Zainasheff