Tom's "Dr. Watson IPA"
Home Brewing Recipes
Baker Street Ales Associate Brewer
Arny Lands
Beer Nexus
the crossroads of the beer world

Hi everyone -  Thanks for sending me all those encouraging
e-mails.  So many of you have written that Arny Lands (my boss
and the head brewer here at the Baker Street Brewery) is letting
me write his column again this month.   If you like this recipe
please let Arny know.  I could use a raise in pay!

Let's get started.  Here's how to make one of my favorite beers
using all grain-

Style: American IPA
Original Gravity: 1.065
Final Gravity: 1.012
IBU: 64
Color: 7 SRM
Alcohol: 7% ABV
Boil: 60 minutes

12.75 lbs. American 2-Row Malt
.75 lb. Munich Malt
1 lb. Crystal Malt (15L)
0.25 lb. Crystal Malt (40L)
1 oz. Horizon Hops (13% AA) boiled 60 minutes
1 oz. Centennial Hops (9% AA) boiled 10 minutes
1 oz. Simcoe Hops (12% AA) boiled 5 minutes
1 oz. Amarillo Hops (9% AA)boiled 0 minutes
White Labs WLP001 California Ale Yeast, Wyeast 1056 American
Ale Yeast, or Fermentis Safale US-05

Mash all grains at 149F until fermentation is complete. This may
take 90 minutes due to the low mash temperature. Once
conversion is complete sparge with 170F until pre-boil volume is
reached. Boil for 60 minutes adding hops according to the
schedule above. Cool to 67F, pitch yeast and ferment at 67F until
final gravity is reached.

Extract Version

Replace the American 2 row malt with 9.75 lbs. of light liquid malt
extract. Replace the Munich Malt with 0.5 lb. of Munich liquid
malt extract. Steep all other grains at 155F.

Good luck with your brewing.  Hope you have great success with
our Dr. Watson IPA!


      Good Brewing and Cheers!

                 Arny Lands
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