American IPA (malt extract + grain + hops recipe)

While the English India Pale Ale was one of the most alcoholic and strongly hopped beers of its day (having been accidentally invented during the 19th century out of a need to preserve beer with lots of hops for export to India) the Americans have taken this style and run with it, boosting both its alcohol level and its hop character by several orders of magnitutde. Most popular IPA's today are American interpretations of the style. This recipe is one of them.

Recipe Characteristics

• Brew length: 20L
• Estimated original gravity: 1.059
• Estimated final gravity: 1.011
• Estimated ABV: 6.3%
• Estimated colour: 15° SRM
• Estimated bitterness: 52 IBU

Fermentables

• 1x Morgan’s LME Pale
• 1x Morgan’s LME Amber
• 450g light crystal malt (10-15°L)
• 450g light/medium crystal malt (30-40°L)
• 450g medium crystal malt (50-60°L)

Hops

• 15g Columbus hop pellets @60 min.
• 15g Centennial hop pellets @40 min.
• 15g Cascade hop pellets @40 min.
• 15g Centennial hop pellets @20 min.
• 15g Cascade hop pellets @20 min.
• 15g Cascade hop pellets @flameout

Miscellaneous

• 1 tsp. Irish Moss @10 mins.
• 1 x Fermentis Safale US-05 yeast

Method

Heat 4 litres of water in a large pot (leaving enough head space in the pot for the boil after adding more water and the liquid malt extract). Add the crushed grains (optionally using a grain bag). Steep the grains for 30 mins. at a temperature between 60 and 70°C, then strain out the grains or remove the grain bag. Add the pale liquid malt extract, top up with water to 10 liters, and bring to the boil.

Boil for 60 minutes WITH THE LID OFF THE POT. Add the first Columbus hop addition as soon as the wort has come to the boil (i.e. boil this hop for 60 minutes). After 20 minutes add the first batch of Cascade and Centennial (i.e. boil this hop addition for 40 mins); 20 minutes later the second batch (i.e. boil this for 20 mins). Add the Irish Moss 10 minutes later (i.e. boil this for 10 mins.).

Once the boil is complete add the amber liquid malt extract. Let the wort come back up to the boil, then remove from heat and add the final batch of Cascade. Stir and let stand for 5 minutes, then cool rapidly (e.g. by placing the pot into a sink filled with cold water or ice). Transfer the wort to the fermenter, leaving the solids from the grains and the spent hops in the pot. Top up with cold water to 20 litres. Pitch yeast and let ferment as usual.

Like all highly hopped styles, this IPA will benefit from lengthy maturation in order for the harshness of the hops to mellow out.

(Note: while we have taken care to check this recipe for accuracy, we can take no responsibility for any errors that might have slipped through. Check when in doubt.)