The following beer recipe is featured in the July/August 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
There's a lot to think about in brewing a great session IPA so that you achieve the perfect balance of big flavor and low ABV.
Drew Beechum says the key is keeping the gravity no higher than 1.055, keeping the malt bill simple, and mashing at 152 to 155°F (67 to 68°C). If all you want is a searing hop experience, then this is the bad boy for you! At twice the IBUs of the gravity, consider yourself warned.
This recipe was originally featured in "The Session IPA" by Drew Beechum in the 2013 July/August issue of Zymurgy.
The following beer recipe is featured in the July/August 2013 issue of Zymurgy magazine. Access this issue along with the archives with Zymurgy Online!
There's a lot to think about in brewing a great session IPA so that you achieve the perfect balance of big flavor and low ABV.
Drew Beechum says the key is keeping the gravity no higher than 1.055, keeping the malt bill simple, and mashing at 152 to 155°F (67 to 68°C). If all you want is a searing hop experience, then this is the bad boy for you! At twice the IBUs of the gravity, consider yourself warned.
This recipe was originally featured in "The Session IPA" by Drew Beechum in the 2013 July/August issue of Zymurgy.
Ingredients:
- 9.0 lb. (4.08 kg) domestic pale malt
- 8.0 oz. (227 g) dextrin malt
- 1.0 oz. (28 g) Warrior, 16% a.a. (60 min.)
- 0.5 oz. (14 g) Chinook, 13% a.a. (60 min.)
- 0.5 oz. (14 g) Columbus, 15% a.a. (10 min.)
- 0.5 oz. (14 g) Columbus, 15% a.a. (knockout/whirlpool)
- 1.0 oz. (28 g) Columbus, 15% a.a. (dry hop 1 week)
- White Labs WLP001 California/Wyeast 1056 American/Safale Us-05 Ale Yeast
Specifications:
Yield: 5.5 gallons (20.8 L)
Original Gravity: 1.047
ABV: 4.50%
IBU: 86
SRM: 5.3
Boil Time: 90 minutes
Efficiency: 75%
Directions:
Mash at 152°F (67°C) for 60 minutes.
Extract Version:
Substitute 7 lb. (3.18 kg) pale malt extract syrup for the pale and dextrin malts.
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