The Ultimate IPA? Full Recipe & Guide For Homebrewers
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- Опубліковано 9 лют 2025
- The Ultimate IPA? Full Recipe & Guide For Homebrewers
Classic American IPA - 6.2%
American IPA
Author: David Heath
Type: All Grain
Batch Size : 20 L
Brewfather Link:- share.brewfath...
IBU : 53 (Tinseth)
BU/GU : 0.92
Colour : 14 EBC
Carbonation : 2.4 CO2-vol
Pre-Boil Gravity : 1.050
Original Gravity : 1.057
Final Gravity : 1.010
Boil Time : 30 min
Mash Profile
Medium fermentability
67 °C/ 153 °F - 60 min - Mash in
75 °C/ 167 °F - 10 min - Mash out
Fermentables
3.952 kg / 8.71 lbs - Pale Ale 2-Row 6 EBC (80%)
741 g / 26.13 oz - Munich Light 16 EBC (15%)
247 g / 8.71 oz - Caramel 50 50 EBC (5%)
Hops
Use the AA% of your hops to match the IBU levels below:-
15 min - Amarillo - 19 IBU
15 min -Simcoe - 21 IBU
Hop Stand
15 min hopstand @ 80 °C / 176 °F
15 min Mosaic - 12 IBU
Dry Hops
5 days - 80 g / 2.82 oz - Centennial
Yeast
1 pkg - Lallemand (LalBrew) Pomona
Fermentation Profile
Ale
20 °C / 68 °F - 7 days or less - Primary
Looks great! I'm going to give this a go🍻🍺
Great, enjoy 🍻🍻🍻
The first of another year of great content I'm sure Cheers :)
Many thanks Paul, that is the plan 🍻🍻🍻
Sounds great, I'll give this one a go. My preferred method of dry hopping is to just dump the dry hops in and let them swim free and put a filter over the end of the Syphon when transferring to my bottling bucket. Anything to try and coax a little extra flavour from them!
Great to hear. Dry hopping wise, as long as it works for you , then great. We have to find our sweet spots. However this will not improve hop oil extraction in actual fact 🍻🍻🍻
First HAPPY NEW YEAR David
Look forward to brewing this beer.
Just finished a double batch of Sommer Baltic Porter, Just love this beer.
Thanks for sharing all of your work.
It is highly appreciated, thanks for time and effort 1000 ❤
Thank you and a hny to you also. Yes, I really enjoy that one, at any time!
Enjoy 🍻🍻🍻
Made this beer 🎉
Drinking one now.
Thank you for the recepy
I like it..
But a note from my own experience is not to use so many different hops (2 max 3), just like in normal cooking less is more if you want to taste the individual ingredients. (It also made this a extremely expensive beer😂)
I am glad you enjoy it. This combination of hops works really well in my opinion to cover a nice range of flavour. In this regard I would have to say less is not more, its less. Its not uncommon to see 3-4 hops used in IPA recipes. Sure it adds to cost but its still way cheaper than commercial beer, which is my bankground 🍻🍻🍻.
That sounds amazing ,will knock some up in the Summer I think....Thankyou
Great, enjoy 🍻🍻🍻
Good inspiration is always welcome! Currently I'm also working on a own recipe for an competition so maybe I can use some from this recipe!
Thank you David!
Go for it, use it 100% if you wish. Its important to share 🍻🍻🍻
Still my favorite style. Thanks as always for the video David. I do love the Mosaic and Simcoe combo. WIll try your grist on next brew day, have to sort through my hops and see what I have going on there, and I'll try to mimic your hop schedule. Tried similar recently and it came out really well. I wasn't sure about skipping the "bittering" shot, but the beer was great.
Great to hear. Nothing quite hits the spot like a good IPA, enjoy 🍻🍻🍻
Thanks
🍻🍻🍻
Looks great David. Thank You.
Great to hear 🍻🍻🍻
shout-out to david for still using caramel malts in an IPA in the year of our lord 2025!
🍻🍻🍻
3:49 - I have a cheat for adding malts without concern of clumping. Add rice hulls immediately to the water when it’s put into the kettle. Heat them with the water. Then dump the malt straight away. With this method, I have had zero concerns with doughballs!
I reserve my rice hulls for when I am dealing with a bad grain crush. Its fast and easy to protect against clumps.
Hi David, do you think Dingemans Cara Vienna 30-60 could be a good alternative to the Caramel 50 malt?
I suggest reaching out to your homebrew store to see what they feel is the closest in their stock. Ideally you want a caramel malt.
I'm wondering if this might make a good pale ale if I keep the BU:GU the same but dial back the hops and ABV 🤔
I would suggest using one of my pale ale recipes instead. This one is very good for example:- ua-cam.com/video/ZJEr-KL9tUc/v-deo.htmlsi=iy3epkkkJBBVAqvt
Hi David,
Is this beer a candidate for pressure fermenting?
Generally, is Pomona a yeast to put pressure on?
Sure, no problem there at all. We want the yeast to be neutral so the hops are as forward as possible.
Is the recipe available on Brewfather yet please
Yes, the link is in the videos description area, which is between the video window and the comments section of this video.
Bra video som vanlig David
Tusen takk 🍻🍻🍻
Hei David. Hope all is well i kalde Norge. I was wondering if it would be a good idea to add caramunic instead of caramel 50? as I don't have caramel 50. Thanks for good content in your vids. Cheers from the Philippines
Thank you. I would suggest sticking to the recipe as is if at all possible 🍻🍻🍻
Tx for this one David. Looks great. Does Pomona go as crazy as Verdant? Wondering about head space…
A regular headspace is fine 🍻🍻🍻
Got some Pomona ready to be used so might as well use this recipe as an inspiration. Might be changing the hops a bit because I just need my Citra fix ;)
Great , enjoy 🍻🍻🍻
We use BIAB technique, so would we need to tweak your grain bill to hit OG target?
The best thing would be to dial it in to match your efficiency levels within brewing software.
Nice, cheers. Interesting about doing it overnight! So how long did you mash for overall?
Check this out:- ua-cam.com/video/zaNNDpgb0LA/v-deo.htmlsi=Hfd_bCvqmBf9tsvG
@DavidHeathHomebrew amazing, very interesting!
🍻🍻🍻
Which sanitizer are you using?
Personally I use Chemsan but ive used various like Starsan. They all do the job.
David, I'm confused. You said you started the mash at 153 F at night and resumed in the morning, so how does that equal 60 minutes? Sounds more like hours. What am I missing?
I did it that way but you can just do 60 minutes. Ive done both with this recipe and many others and the difference is minimal.
It works well if you are pushed for time. Here is how it works:- ua-cam.com/video/zaNNDpgb0LA/v-deo.htmlsi=V2GwilcuQ4AQSQX1
Dear David, i have a question: "i started the mash in the early evening and then resumed the next morning". Can you explain a bit more about it (temperatures, time etc.)? I would be glad to hear from you, sincerely Stephan
Sure, no problem. I have a guide video to this:- ua-cam.com/video/zaNNDpgb0LA/v-deo.htmlsi=0g-PdSjGMv--pYMK
I've never found an IPA, I've liked. Tried a handful, based on suggestions. Just didn't care for it.
Not that I won't quit trying.
Maybe you might enjoy beers less bitter like a hazy ipa.
I've never tried a hazy yet. I wouldn't brew one, but definitely try someone else's! Thanks for the suggestion!@@jasonburns1407
What do you dislike about IPA's? It's not for everyone, thankfully there are many other styles to chose from!
What is it you havent liked? That will govern this.
For me, they were just too bitter. Too much going on.
I love making smash beers. I'm retired, can drink them all day!🍻
I didn't really understand what you meant when talking about starting the mash late at night and continuing the next morning. You get your water to strike temp, add the grain and then start the timer for 60 minutes normslly right? So what do you do in this case?
No problem, I have a guide to this here:- ua-cam.com/video/zaNNDpgb0LA/v-deo.htmlsi=Hfd_bCvqmBf9tsvG
Really good and informative video which makes me think of doing an American IPA. I am new to home brewing, but have completed about 10 batches in the last 10 weeks, five of which are all grain. These have been an ESB, Abbott Ale clones and attempts at Hogs Back TEA and the sadly discontinued Hobgoblin dark ale. Forgive the silly question but one thing that struck me about the 10 minute hop stand is timings overall. Can heating after the mash from say 70 degrees to the boil, which takes about half an hour, be used to trim down the boil period by half an hour. I’ve seen your videos about reduced boil times but there does not seem to be much consensus. A 60 minutes boil appears to have the benefit of allowing multiple hop additions but this video really places more emphasis on the dry hop additions.
Is ‘Munich Light’ something like Weyermann Munich 1? I tend to think of that as ‘regular Munich malt’ as distinct from ‘dark Munich malt’ (which I equate with WM ‘Munich 2’).
Yes, Munich Light is the same as Munich 1. Actually the dark Munich malt is the regular one, the light one is the special one and used much more rarely than Munich 2.
@@albundy5398 perhaps Munich 2 is more common overall, but in various styles like this American IPA, i think Munich 1 is much more common, going from what i've seen in countless recipes both home and pro
The name will vary according to maltster. You want their lightest version colour wise.