American IPA recipe

Beer Recipes
1

Hey all,
  Wondering what you think of this recipe. I realized I didn’t have the ingredients I would normally use for an IPA. Thus, I had to improvise a bit. Also, I have never used Waimea hops.

10 gal batch

67% Muntons Maris Otter
30% Weyermann Pilsen
3% Briess Bonlander Munich
2oz Magnum 60min
2 oz Chinook 15min
0.5 oz Waimea 15min
0.5 oz Amarillo 15min
1 oz Chinook 1min
1.5 oz Waimea 1min
1.5 oz Amarillo 1min
2 oz Chinook dry hop
1 oz Waimea dry hop
1 oz Amarillo dry hop
US-05 yeast

Cheers,
Brandon

2

Not a fan of MO for American styles.  Just a personal preference.

3

Yeah, I hear ya. It’s what I had in my stash. I was at Northern Brewer in Milwaukee yesterday and could have picked up some ingredients but thought I had some American pale malt. Guess I was wrong

4

My latest greatest APA is 70% Golden Promise 30% Best Malz light Munich. No crystal.  Moderate bittering at 60, everything else in whirlpool. Good ol 1056. Love it!

5

Sounds tasty, Jim! I use US-05 quite a bit. It’s so easy to use. I just took a sample of the wort after I transferred it to the fermenter. OG is 1.068.It tastes pretty good. Now to see how it tastes after fermentation.

6

I agree with this for an IPA, but I don’t mind it for beers that aren’t as heavily hopped.

7

I only had 7.8kg of Maris Otter. That’s why I added the pilsen malt. Incidentally, the pilsen malt is the only other base malt I had in the house. I hope it helps balance it out.

8

A nice mixture of MO or English pale with American pale with just a little bit of Pilsen malt is a go to IPA base malt mixture for many breweries…

9

I’ve gotta say, I’m liking this shift towards omitting Crystal/Caramel malts from APA/IPA grain bills.

I tried 40% Maris Otter, 40% Pale 2-Row, and 20% Munich 10L on my last APA, and it was very nice.

10

Sometimes all the complexity you need comes from mixing base malts.

11

Good points on the blending base malts. I also like the idea of omitting crystal malt from American IPA/APA.

12

OTOH, I wouldn’t think of brewing an APA/AIPA without some sort of crystal in some amount.

13

+1!

14

+2.  I use less than I used to, but I want a little in APA/IPA.  Crystal doesn’t have to = sweetness. Enough gypsum will dry out a beer nicely.

15

I guess I’ll find out how this recipe turns out without crystal malt in it. All my previous American IPA recipes have had some. Although I also have reduced the amount of crystal malt over the years.