|Home Brewing Recipes
Brooks Brewery Associate Brewer
the crossroads of the beer world
|Here at Brooks Brewery we've got a lot of fresh great beer waiting for
you. Our patio is now open and indoors will be quite soon. Of course
we have growlers and food to go. Make sure you ask for me when you
stop in as I really enjoy meeting my readers. As always if you have any
questions just write me here at BeerNexus I'll be happy to answer them
along with our award winning head brewer Art Hanneman.
As America begins to open up I thought it might be appropriate to give
you a great recipe for a terrific American IPA. It's not only the country's
favorite style it's just about the world's too.
My All- 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
Malt Extract & Sugar
10 lbs Light Liquid Malt Extract
.75 lbs Dextrose (Corn Sugar)
.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
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.
Substitute 15 lbs of two row pale malt for the extract malt and mash with
the other grains for 60 minutes at 149F.
Another set of hops with a great flavor affinity is Warrior, Simcoe and
Amarillo. Use the Warrior for the early bittering charges and similar
amounts of Simcoe and Amarillo for the late additions and dry hops for a
deeply piney and tropical take on the IPA
Beginners don't think this is too complicated. Just take it step by step
and you''ll be fine. Home brewing is fun so just relax, have a beer and
enjoy yourself after all it's just beer.
That's it for this month.
Hope to see you next time!
Good Brewing and Cheers!
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