Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
John and Stephanie Meerse of Simsbury, Connecticut, won a bronze medal in Category 16: American IPA during the 2023 National Homebrew Competition Final Round in San Diego. The Meerse’s American IPA was chosen third out of 153 entries in the category.
After finding out he’d advanced to the Final Round, John wasn’t sure whether to submit an entry or not assuming there would be so many better beers in the finals. John’s wife and brewing partner Stephanie, along with friends, convinced John to send an entry, and the rest is history!
From the judges’ comments: “Deceptively light-bodied, but packed a punch full of tropical aromas and flavors of lime, grapefruit, and ripe pineapple.”
Browse hundreds of National Homebrew Competition medal-winning recipes from the best homebrewers around the world.
John and Stephanie Meerse of Simsbury, Connecticut, won a bronze medal in Category 16: American IPA during the 2023 National Homebrew Competition Final Round in San Diego. The Meerse’s American IPA was chosen third out of 153 entries in the category.
After finding out he’d advanced to the Final Round, John wasn’t sure whether to submit an entry or not assuming there would be so many better beers in the finals. John’s wife and brewing partner Stephanie, along with friends, convinced John to send an entry, and the rest is history!
From the judges’ comments: “Deceptively light-bodied, but packed a punch full of tropical aromas and flavors of lime, grapefruit, and ripe pineapple.”
Ingredients:
- MALT
- 10 lb. (4.54 kg) 2-row malt
- 1.63 lb. (0.74 kg) Flaked rice
- 0.25 lb. (0.11 kg) Crystal 40L malt
- HOPS
- 0.5 oz. (14 g) Columbus Lupomax, 20% a.a. @ 60 min
- 2 oz. (57 g) Centennial, 10% a.a. @ Whirlpool for 20 min at 194°F (90°C)
- 2 oz. (57 g) Centennial, 10% a.a. @ Dry Hop
- 2 oz. (57 g) Citra Lupomax, 18.5% a.a. @ Dry Hop
- YEAST
- 1 package Lallemand Novalager dry yeast
- WATER
- 140 ppm Calcium, 140 ppm Sulfate, 140 ppm Chloride
- Adjust mash pH to 5.45 with lactic acid.
- MISC.
- 1 tablet Whirlfloc @ 10 min
- 1 vial Clarity Ferm at yeast pitch
Specifications:
Yield: 5.5 US gallons (20.8 L)
Original Gravity: 1.057
Final Gravity: 1.008
ABV: 6.5%
IBU: 49
SRM: 3.3
Efficiency: 73%
Directions:
Heat 4.25 gallons (16.1 L) of water to 159°F (70.6°C) to mash at 149°F (65°C) for 60 minutes. Batch sparge with 4.6 gallons (17.4 L) water. Total volume into kettle should be 7.9 gallons (29.9 L).
Boil for 60 minutes or until about 6.5 gallons (24.6 L) of wort remain. Let cool to 194°F (90°C), then add whirlpool hops for 20 minutes.
Cool wort to 62°F (16.7°C), run off 5.5 gallons (20.8 L) to a fermenter (whirlpool hops and trub will account for remaining gallon).
Pitch yeast and Clarity Ferm and ferment at 60-62°F (15.6-16.7°C). Once fermentation is complete, add dry hops and cold crash to 32°F (0°C) for 2 days. Keg beer and carbonate at 2.3 vols CO2.
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