American IPA
A strong, dry, citrus-and-pine beer. Hop-forward, with just enough malt behind it.
Ingredients
| Ingredient | Amount |
|---|---|
| Pale ale malt | 5.20 kg |
| Crystal malt (40 L) | 0.30 kg |
| Carapils / dextrin malt | 0.20 kg |
| High-alpha bittering hop (Magnum-type), 12% alpha acid, 60 min | 20 g |
| Citrus/pine hop (Centennial-type), 10% alpha acid, 15 min | 30 g |
| Citrus/pine hop (Centennial-type), 10% alpha acid, 5 min | 30 g |
| Yeast | Clean American ale yeast, a fresh packet or a starter. |
Written for 20 litres into the fermenter at 72% brewhouse efficiency. Hop weights assume the alpha acid shown, so adjust them to match your packet.
How it compares with the style
| Measure | This recipe | BJCP range |
|---|---|---|
| Original gravity | 1.063 | 1.056 to 1.070 |
| Final gravity | 1.014 | 1.008 to 1.014 |
| ABV | 6.4% | 5.5 to 7.5% |
| IBU | 46 | 40 to 70 |
| Colour (SRM) | 8.1 | 6 to 14 |
Colour is an approximation. Bitterness is from the Tinseth formula. See how these are calculated.
Method
Mash at 65 C. Ferment at 18 to 20 C.
- Mash at 65 C for 60 minutes in about 15 litres of water.
- Sparge to collect roughly 25 litres.
- Boil for 60 minutes with the hop additions listed.
- Cool, pitch and ferment at 18-20 C.
- Dry hop in the fermenter for 4 days, then package cold.
Conditioning. Add 60 g of aroma hops to the fermenter for the last 4 days (dry hopping), then package. Drink fresh.
New to the steps? Start with the brewing guide and the mashing, boiling and fermentation pages. To package, use the carbonation calculator.