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101 homebrew recipes, key brewing techniques & tips for making your own American IPA, English IPA, Double IPA, and Newer Variations of IPA.
Recipe inspired by Collaboration #2, a collaboration between Boulevard Brewing Co. and Deschutes Brewery. Part witbier, part IPA, loaded with character.
If you enjoy the Lagunitas Brewing Co.’s A Little Sumpin Sumpin, then you should enjoy this homebrewed version. Smooth malt background with the help of wheat and Victory® malt and a huge hop profile.
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.
An older IPA recipe from our archives. Feel free to substitute with different hops or keep them the same to remember what an IPA was like before the IPA-mania.
A fall time classic in my house. A big citrus blast of hops with a nice malt backdrop.
Amarillo® hops can be a tough one to find in the market these days. If you do happen upon some, this is a great red IPA for using them.
There are many different ways to go with fermenting this recipe from Sacch Trois to Brett Trois or any favorite strain of yours. Either way, the Centennial and Citra® hops should please any hop fan.
Amarillo®, Cascade and Centennial drive the hop flavor and aroma in this black IPA.
This recipe is for utilizing fresh hop (wet hop) Cascade hops…in abundance.
Belgian IPAs can be a challenge, balancing the Belgian yeast character with the hop character. You don’t want one to overpower the other. This recipe helps toe that line.
A big honker of a DIPA with strong orange/grapefruit, character of Centennial hops coming out in this classic West-Coast style DIPA.
West-coast IPAs are known for two things, huge hop character and a dry finish. Here is an extract-based recipe for those looking to create a big west-coast IPA without the hassle of an all-grain brewday. Pacific Brewing Co. may no longer be brewing beer, but the legacy of Megalodon lives on.
Simcoe®/Amarillo® is one of the great hop combos in modern craft brewing. Homebrewer Matt Guazza supplies BYO with an imperial IPA recipe with a nice malt backbone to compliment this hop pairing.
According to Lompoc Brewing Co.’s website, C-Sons Greetings Ale features “A deep copper colored ale brewed and dry-hopped with all seven “C” hops for a piney, citrusy, floral and resinous aroma. Offers a full hop flavor with a rich caramel malt finish and an endless developing hop presence.”
Dean Mochizuki, Assistant Head Brewer at Pike Brewing Co. in Seattle, Washington, provides BYO magazine with a recipe for his Double Trouble Double IPA, a favorite recipe of his. Columbus and Amarillo® hops are featured in this brew.
Since this is a big beer, Dick’s takes it’s time producing Bottleworks IPA. It takes a total of 6 weeks to ferment, clear in the bright tank, mellow, and then Dick’s bottle conditions the beer for another 2 week.
The Scottish brewery continues their unabashed style of brewing with this beer teeming with American hops and UK malts.
John Kimmich says that this beer was “dry hopped extensively with Cascade and Amarillo® hops,” which makes me believe he either used a lot of dry hops in one stage or dry hopped this beer in two stages.”
Ballantine carried the hoppy torch for many years with their Ballantine IPA. You can try to recreate that classic amber-colored beer with this recipe.
A recipe inspired by Green Flash’s West-Coast IPA. Big late hopping and dry hopping additions give a big boost while the bitterness and malts balance each other nicely. Recipe written by Jamil Zainasheff
In need of an enjoyable gluten free beer? Here is one for you. Feel free to increase the late-hopping rate for a more aromatic IPA or to swap out hop varieties for your favorite.
This was the first in New Belgium Brewing Co.’s Ranger series. This has since been replaced by the Voodoo Ranger line of IPAs. This is a smooth drinking IPA with a nice orange glow and strong hop character provided by Chinook, Simcoe and Cascade hops.
Columbus, Ohio based Barley Brewing Co. asks that homebrewers “Ride your bike to the local homebrew shop to get the supplies – it won’t turn out the same otherwise!” — Angelo Signorino
An English-styled IPA. If you’re looking to brew a more sessionable, easy drinking IPA, here is a good recipe for you.
Fresh hopped (wet-hop) IPA with just a enough malt back bone to stand up to the big hop character provided by the Citra® hops.
While Samuel Adams calls this a Baltic IPA, they utilize a lager yeast in Dark Depths. Which means is lands somewhere between a Black IPA and a Baltic Porter. A blend of US, Australian, and English hops provide a rounded hop experience.
According to Boston Beer Company’s website, “The distinct character of this IPA comes from its combination of hops. German, English, and American hops grown along the 48th latitude each add their own distinct flavors and aromas, creating layers of hoppiness, complexity, and personality.”
While production of Ruthless Rye was discontinued in 2015, fans can still brew this beer. Chinook, Citra®, and US Magnum hops are the shining star in this Rye IPA with a little rye kick that rounds out the hop profile.
Recipe from Christopher Bowen’s brewing log. This is a recipe that won a gold medal and best of show at the 2007 Great American Beer Festival in the ProAM catagory, a silver medal at the AHA regional and a gold medal at the Kona Beer Festival in 2008. It is based off of a 19th century recipe from Samuel Allsopp and Sons LTD, circa 1860s. English brewers used tons of American hops in many beers during the 19th and 20th centuries. This was dry-hopped with Chinook, but other than that I used all East Kent Goldings. Chinook is a distantly related cultivar of the Petham Golding.
Sean Lawson designed Super Session to be a hoppy, flavorful beer with low alcohol for those times when you are having more than one.
This easy-drinking hoppy ale features a balanced bitterness and aroma with a slight caramel malt character.
The Alchemist specializes in fresh, unfiltered IPAs, and Heady Topper is the brewery’s crown jewel. Featuring a proprietary blend of six hops, this beer boasts a complex and unique bouquet of hop flavor without any astringent bitterness.
Double Sunshine is a sought-after Vermont Double IPA. It’s packed with juicy tropical fruit flavors and bright herbal aromas thanks to the abundance of US-grown Citra hops.
Part of Hill Farmstead’s “Ancesteral Series,” Abner was named for Brewmaster Shaun Hill’s great-grandfather, who once owned the land where the brewery now stands. Described as “aromatic and flowery, bursting with notes of citrus and pine,” Abner is just one of the reasons why so many beer lovers make the pilgrimage to Vermont’s Northeast Kingdom to visit the brewery each year.
This collaboration black IPA shows off a big fruity, spicy, herbal hop profile.
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.
This black IPA from the Pacific Northwest boasts a rich malty backbone and a big burst of Northwest American hops.
This 100% Brett Trois-fermented IPA features an intense tropical pineapple character.
Mayflower describes this beer as balancing a, “powerful hop profile with full malt flavor to create a smooth brew with well-rounded bitterness.”
This beer was brewed as a collaboration with Seattle’s Suicide Squeeze records. It is packed with Mosaic® and Citra® hops.
Bale Breaker’s flagship IPA is a well-balanced West Coast IPA that boasts a complex floral, citrus aroma.
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.
Named for plant Earth and brewed in honor of Earth Day, this double IPA is brewed at the brewery with organic malts and a combo of intese hops. It features lots of herbal, floral, citrus, grapefruit, raw honey, and fresh mint hop aromas.
This Harpoon classic started out as a summer seasonal in 1993 and ended up becoming one of the brewery’s biggest sellers. It is a crisp, clean, fairly traditional English IPA that will always be in style.
Bell’s flagship IPA is brewed with 100% Centennial hops from the Pacific Northwest and named after the Two Hearted River in Michigan’s Upper Peninsula.
First brewed in 1981, Sierra Nevada explains that Celebration Ale is one of the earliest examples of an American-style IPA, and it’s still one of the few hop-forward holiday beers. The intense, hop-heavy beer features Chinook, Centennial, and Cascade hops.
The flagship IPA that Lagunitas built their brewing name on is a well-rounded West Coast IPA with lots of hop complexity and a solid malty balance.
Part of Rogue Ale’s XS series of beers, their I2PA features an intense hopping regiment and is aged for 9 months before leaving the brewery.
Originally brewed to be part of a first-ever “Double IPA festival” back in 2000, Pliny has become the standard by which many modern double IPAs are measured. As with any hop-heavy beer, Pliny is best enjoyed fresh, while the massive hop aroma is at its peak.
This full-bodied West Coast IPA is one of America’s most medal-winning IPAs.
This high-gravity IPA is brewed with 18% rye malt and has a floral hop aroma and caramel notes.
This unforgettable imperial IPA features an intense citrus hop aroma and a huge malt body.
This well-balanced West Coast IPA is a San Diego classic that is filled with aromas of grapfruit and tangerine, fresh pine, and tropical fruit.
90 Minute IPA was the first beer that Dogfish Head brewed using their continuous hopping technique of adding hops throughout the boil. Esquire magazine has called it “perhaps the best IPA in America.”
A big, chewy, resiny, hop extravaganza. Not a brew for the feint of heart.
Vinnie Cilurzo of Russian River Brewing Company in Santa Rosa, California brews what is arguably the world’s best example of this style, Pliny the Elder. Despite the huge hop levels and higher alcohol strength, it is superbly drinkable. Vinnie very generously shared his recipe with the brewing community and just about everyone interested in this style has seen his recipe. The recipe inside, while a little bigger in starting gravity than Vinnie’s, is a descendant of his original.
Recipe from professional chef and culinary consultant Mark Molinaro. Pairs with the Hop Rubbed Beef Brisket.
This innovative IPA employs Dogfish Head’s method of adding hops continuously over the entire boil. Showcasing a big US Northwest hop bill, 60-Minute is the session beer sister of 90-Minute IPA.
This recipe is for the original formulation of Ruination, a West Coast IPA that defined the style with resinous pine, a big malt backbone, and a lovely orange amber color.
According to Stone Brewing Co.’s website, “. . .this golden beauty explodes with tropical, citrusy, piney hop flavors and aromas, all perfectly balanced by a subtle malt character. This crisp, extra hoppy brew is hugely refreshing on a hot day, but will always deliver no matter when you choose to drink it.”
This recipe for Wheat IPA is a web-only recipe from Jamil Zainasheff’s “Style Profile” on specialty IPAs.
Sierra Nevada designed this beer to showcase their innovative “hop torpedo,” which is a dry hopping device that controls how much hop aroma is imparted into the beer without adding additional bitterness. This beer features a big citrus, pine, and tropical fruit hop profile.
Many consider Greg Noonan and his Vermont Pub and Brewery as the birthplace of the modern day black IPA. Here is their tribute recipe to the Vermont Pub and Brewery’s Black Watch, black IPA, a truly unique beer.
Foam Ranger Jimmy Paige took first place in the 2000 Dixie Cup with an Imperial IPA which he claims was more “like an American Barleywine at the time it was judged.” Aged approximately 7 months old at judging, Jimmy claims he named the beer Imperial Stormtrooper because “that was the only thing I could think of with the word ‘Imperial’ in it.”
According to Surly Brewing Co., Furious is “An amber-colored ale with citrusy-hoppy aromas and flavors, balanced out by a chewy caramel malt backbone (sweetness), with a refreshing bitter finish.”
A black IPA?! Originally released in 2010 as W-10, Widmer now simply calls this beer Pitch Black IPA.
Based on the Russian River Brewing Company’s Pliny The Elder, this recipe has two hop additions (Northern Brewer and Cascade), a higher starting gravity and a 153 °F (67 °C) versus 151 °F (66 °C) mash temperature. One of the winners of Boston Brewing Company’s LongShot contest.
Bend Brewing Company’s 2007 GABF winning imperial IPA. The secret to a good Imperial IPA is dry-hopping. It can make or
break this style. It is very important to have a huge aroma that leads you into the beer, complementing the inherent bitterness.
— Tonya Cornett, Brewmaster
