Arthur's American IPA
Home Brewing Recipes
Baker Street Ales Associate Brewer
Arny Lands
Beer Nexus
the crossroads of the beer world
Before I begin let me send congratulations out to one of the best
brewers I know, long time friend and consultant to this column, Mr. Arthur
Hennemann who is the new head brewer at the
Northside Lounge in
Manville.  Be sure to stop in for some great beer and tell him you read
about it here.  

One of Arthur's favorite styles is an American IPA.  So to salute him I'm
offering a hop heavy beauty.  It's not complicated yet still sophisticated.  
I think beginners to experienced brewers will enjoy making it.

he American IPA is a go big or go home beer style. You want citrusy,
piney hop flavor and lots of it. First you need to use generous doses of
aggressive hops that have a great flavor affinity for one another.
Second you need to make the beer strong enough to stand up to the
hops without being too thick or sweet.

One of the most famous and effective hop combinations among double
IPAs is shared by the C Hops — American varieties starting with the
letter C. It's weird, but it works. The classic C hops are Cascade,
Centennial, Chinook, Citra, and Columbus. Each offers varying levels of
bitterness, citrus, and pine flavors. Use them all together with big
charges at the end of the boil and in dry-hopping to maximize the aroma
and flavor.

To keep the malt sweetness in check, use a modest dose of corn sugar
in the boil. The sugar will ferment out completely, leaving the body of the
beer drier, relative to its strength.

Batch Size: 5 Gallons
Boil Size: 6 Gallons
OG: 1.074
FG: 1.019
IBU: 100
Alcohol: 7.3%

Malt Extract & Sugar
10 lbs Light Liquid Malt Extract
.1/3 lb Dextrose (Corn Sugar)

Steeping Grains
.5 lb Crystal 45 Malt
.5 Carapils Malt

2 oz Columbus (15% AA) boiled for 60 minutes
1 oz Columbus (15% AA) boiled for 15 minutes
1 oz Chinook (12% AA) boiled for 15 minutes
2 oz Citra (13.7% AA) boiled for 0 minutes (ie: throw them in, and turn off
the flame)
1 oz Columbus (15% AA) boiled for 0 minutes
1 oz Cascade (7% AA) boiled for 0 minutes
1 oz Centennial (10.5% AA) boiled for 0 minutes
2 oz Citra dry hopped for 3 days (1st charge)
1 oz Chinook dry hopped for 3 days (1st charge)
1 oz Cascade dry hopped for 3 days (2nd charge)
1 oz Centennial dry hopped for 3 days (2nd charge)
1 oz Columbus dry hopped for 3 days (2nd charge)

Wyeast 1056 American Ale or White Labs WLP 001 California Yeast

Steep the Crystal 45 and Carapils malt in 150F water for 30 minutes.
Remove the grain and bring to a boil. Add the malt extract, dextrose,
and 2 oz Columbus hops. After 45 minutes add another 1 oz of
Columbus Hops and continue boiling. At the end of the boil, add 2 oz of
Citra, 1 oz of Columbus, 1 oz of Cascade, and 1oz of Centennial, then
turn off the flame. Chill and ferment at 68F.

Allow a week to ten days for fermentation. Once fermentation is
complete add the first charge of dry hops using a sanitized nylon sack.
Remove the first charge after three days and add the second charge for
another three days, again using a sanitized nylon sack. Remove the
second charge, check your final gravity and rack the finished beer to
bottles or a keg.


                     That's it for this month.  Hope to see you next time!

          Good Brewing and Cheers!

             Arny Lands
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