📝 About This Recipe
Born from the historic necessity of preserving beer during long voyages to India, the modern IPA has evolved into a celebration of the humble hop flower. This recipe crafts a classic West Coast style IPA, characterized by a crystal-clear golden hue, a firm bitterness, and an explosion of grapefruit and pine aromas. It is a bold, refreshing masterpiece that balances a clean malt backbone with a vibrant, resinous finish.
🥗 Ingredients
The Grain Bill (Malt)
- 11 lbs American 2-Row Pale Malt (crushed; the clean base for the beer)
- 1 lb Munich Malt (crushed; adds a subtle bready complexity)
- 0.5 lb Crystal 40L Malt (crushed; provides golden color and a hint of sweetness)
The Hops (Boil & Aroma)
- 1 oz Warrior Hops (added at 60 minutes for clean bitterness)
- 1 oz Centennial Hops (added at 15 minutes for flavor)
- 1 oz Citra Hops (added at 5 minutes for citrus aroma)
- 2 oz Simcoe Hops (dry hop addition after primary fermentation)
- 1 oz Citra Hops (dry hop addition after primary fermentation)
Yeast and Water
- 1 packet SafAle US-05 or WLP001 California Ale Yeast (clean fermenting yeast)
- 7-8 gallons Spring Water (chlorine-free for best flavor)
- 1 teaspoon Irish Moss (added during last 15 mins of boil for clarity)
- 5 oz Corn Sugar (for priming/carbonation during bottling)
👨🍳 Instructions
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1
Sanitize everything. Every piece of equipment that touches the beer after the boil must be soaked in a food-grade sanitizer like StarSan.
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2
Heat 4 gallons of strike water to 162°F (72°C) in your mash tun. Slowly stir in the crushed grains (2-Row, Munich, and Crystal) to achieve a mash temperature of 152°F (66.5°C).
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3
Hold the mash at 152°F for 60 minutes. This allows enzymes to convert grain starches into fermentable sugars.
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4
Perform the 'Sparge' by rinsing the grains with 170°F water until you have collected approximately 6.5 gallons of liquid (wort) in your brew kettle.
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5
Bring the wort to a vigorous rolling boil. Watch closely for 'boil over' as the foam rises in the first few minutes.
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6
Once boiling, add 1 oz of Warrior hops. Set a timer for 60 minutes. This provides the foundational bitterness.
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7
With 15 minutes remaining in the boil, add 1 oz of Centennial hops and the Irish Moss for clarity.
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8
With 5 minutes remaining, add 1 oz of Citra hops. These late additions provide the signature aromatic punch.
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9
After the 60-minute boil, immediately cool the wort to 68°F (20°C) using an immersion chiller or an ice bath. Speed is essential here to prevent off-flavors.
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10
Transfer the cooled wort to a sanitized fermenter, aerating the liquid vigorously by shaking or splashing to provide oxygen for the yeast.
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11
Pitch (add) the yeast into the fermenter. Seal with a sanitized airlock and store in a dark place at 68°F.
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12
Allow the beer to ferment for 10 days. Once the bubbling in the airlock slows significantly, add the dry hop ingredients (Simcoe and remaining Citra) directly into the fermenter.
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13
Let the dry hops steep for 4-5 days, then rack (transfer) the beer to a bottling bucket containing the dissolved corn sugar.
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14
Bottle the beer and cap tightly. Store the bottles at room temperature for 2 weeks to allow natural carbonation to occur.
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15
Chill a bottle, pour into a tulip glass (leaving the yeast sediment behind), and enjoy your handcrafted IPA!
💡 Chef's Tips
Oxygen is the enemy of finished beer; avoid splashing once fermentation has begun to prevent a 'cardboard' taste. Always use fresh hops; if they smell like cheese or hay instead of pine or citrus, they are old. Control your fermentation temperature strictly; if it gets too hot (above 75°F), the beer may develop harsh fusel alcohols. If you prefer a 'Hazy' IPA, swap the yeast for a London Ale III strain and skip the Irish Moss clarity agent. Ensure your bottles are scrubbed clean of any old yeast or residue before sanitizing.
🍽️ Serving Suggestions
Pair with spicy Thai green curry or Buffalo wings; the bitterness cuts through heat beautifully. Serve with sharp English Cheddar or Blue cheese to complement the resinous hop notes. Excellent alongside a grilled Wagyu burger with caramelized onions. Serve in a chilled tulip or IPA glass at 45-50°F to allow the aromatics to bloom. Pairs wonderfully with a zesty lemon tart or carrot cake for a surprising dessert contrast.