Saint Arnold Brewing Co.’s Elissa IPA
A traditional India Pale Ale, the Elissa IPA is very hoppy with a properly balanced malty body. Elissa has huge hop additions in the kettle that give it a wonderful bitterness and is then dry-hopped in the fermenter to create the pleasant floral, hoppy nose. Our reverse osmosis water makes the bitter very soft with no harsh notes to it. The maltiness is derived from British Maris Otter malt. Its rich flavor stands up to the hops that would otherwise dominate this beer. The Elissa is an authentic version of an India Pale Ale (IPA) style.
Elissa IPA clone recipe
Saint Arnold Brewing Co., Texas
(5 gallons/19 L, all-grain)
OG = 1.061 FG = 1.010
IBU = 60 SRM = 9 ABV = 6.6%
Ingredients
12 lbs. (5.4 kg) Maris Otter 2-row pale malt
0.71 lbs. (0.32 kg) Crisp crystal malt (45 °L)
13.5 AAU Cascade hops (60 min.) (2.7 oz./34 g of 5% alpha acids)
6 AAU Cascade hops (15 min.) (1.2 oz./34 g of 5% alpha acids)
6 AAU Cascade hops (4 min.) (1.2 oz./34 g of 5% alpha acids)
0.8 oz. (23 g) Cascade whole hops (dry hop)
1 tsp. Irish moss (15 mins)
Wyeast 1028 (London Ale) or White Labs WLP013 (London Ale) or Lallemand Nottingham Ale yeast
0.75 cups corn sugar (for priming)
Step by Step
Brock Wagner says, “Use water with very low CaCO3. Gypsum is your friend.” Mash at 156–158 °F (69–70 °C). Boil 90 minutes. Ferment at 72 °F (22 °C).
Extract with grains option: Replace pale malt with 8 lbs. (3.6 kg) Maris Otter liquid malt extract Steep crushed malts in 5 gallons (19 L) water as it heats up. Remove grains when the temperature hits 160 °F (69–71 °C). Stir in liquid malt extract, stirring until completely dissolved. Boil 60 minutes, adding hops as indicated in the ingredients list.
