Name: House of Shamrocks All Day IPA Recipe
Cook time: 24 h
Total time: 24 h
Yield: 5 servings
Cuisine: American
Ingredients: 9 lbs Pale 2‑Row Malt (brewing); 0.5 lbs Carapils / Dextrin Malt; 0.5 lbs Munich Malt (10L); 0.25 lbs Light Crystal/Caramel 10L; 0.5 oz Columbus (CTZ) - bittering; 0.75 oz Citra - flavor/late; 0.75 oz Cascade - flavor/late; 1 oz Citra - whirlpool / aroma; 1 oz Cascade - Whirlpool / aroma; 1.25 oz Citra - Dry hop; 1.25 oz Cascade - Dry hop; 1 packet American ale yeast (Wyeast 1056 / White Labs WLP001 / Safale US‑05); 0.5 tsp Yeast nutrient (optional); 5.5 gal Brew water (adjusted to moderate sulfate/chloride ratio, roughly 150 ppm sulfate : 50 ppm chloride); 3.5 oz Priming sugar (for bottling) or corn sugar (if bottling); 1 each Campden tablet (optional, for chlorine/chloramine removal)

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This is an American Style IPA from Founders Brewing Company in Michigan. It has an ABV of 4.7% and tastes of malt, grain, and hops.

Heat 3.5 gallons (13.25 L) of strike water to about 166°F (74°C). Mash in the crushed grains to reach a target mash temperature of 152°F (67°C). Dough in thoroughly, stirring to eliminate dry pockets.

Mash In

Hold the mash at 152°F (67°C) for 60 minutes. Perform a gentle mash stir at 20–30 minutes to ensure uniform temperature and conversion.

After 60 minutes, perform an iodine test (optional). If conversion is complete, raise mash temperature to 168°F (76°C) for a 10 minute mashout to improve wort drainability.

Recirculate (vorlauf) until clear then vorlauf back to the mash tun. Sparge with enough water to collect about 6.5 gallons (24.6 L) of pre‑boil wort in the kettle. Typical sparge water target: ~170°F (77°C). Total collected volume depends on system losses; adjust to reach ~5.25 gallons (19.9 L) into the fermenter after boil.

Bring wort to a vigorous boil and start a 60 minute timed boil. At 60 minutes remaining (start of boil) add Columbus (0.5 oz) for bittering. Boil vigorously to sanitize and concentrate wort.

Boil and Bittering Addition

At 15 minutes remaining, add Citra 0.75 oz and Cascade 0.75 oz (late hop additions) along with yeast nutrient if used. Continue boiling.

At flameout (0 minutes remaining), turn off heat and perform whirlpool/hopstand additions: add Citra 1.0 oz and Cascade 1.0 oz directly to the kettle. Stir briefly to create a gentle whirlpool, then allow to rest at 170–180°F (77–82°C) for 20–30 minutes to extract aroma while minimizing harsh bitterness.

After whirlpool rest, chill the wort quickly to ~68°F (20°C) using an immersion or plate chiller. Transfer to a sanitized fermenter, leaving hop debris behind if possible.

Aerate the cooled wort well (shake, O2, or vigorous splashing) and pitch the yeast (rehydrated or a starter if using liquid yeast). Target pitching temperature ~66–68°F (19–20°C).

Ferment at 66–68°F (19–20°C) for primary fermentation. Expect active fermentation to begin within 12–48 hours. Allow primary fermentation to run for about 5–7 days or until activity slows and gravity approaches within ~10 points of expected FG.

When fermentation is mostly complete (about day 4–6, specific gravity near final or less vigorous bubbles), add dry hops: Citra 1.25 oz and Cascade 1.25 oz directly to the fermenter. For best aroma, keep dry hops in contact for 2–4 days at fermentation temperature.

After 2–4 days of dry hop contact, cold crash the fermenter to near 35–40°F (2–4°C) for 24–48 hours to help settle hop debris and yeast.

Rack or siphon beer to bottling bucket or keg. If bottling, gently prime with 3.5 oz (approx. 100 g) of priming sugar dissolved in 2/3 cup (160 ml) boiled and cooled water (adjust quantity to desired carbonation). Mix gently to avoid oxygen pickup. If kegging, carbonate to ~2.3–2.6 volumes CO2.

Allow bottles to carbonate at room temperature (68–72°F / 20–22°C) for 10–14 days, then condition for an additional week if desired to let hop and malt flavors integrate. If kegged, carbonate and rest 24–72 hours before serving cold.

Serve cold (45–50°F / 7–10°C) in an IPA or tulip glass. Expect a finished beer near 4.5–5.0% ABV with a balance of light malt/grain backbone and bright Citra/Cascade hop aroma.

Pale 2‑Row Malt (brewing)

Carapils / Dextrin Malt

Munich Malt (10L)

Light Crystal/Caramel 10L

Columbus (CTZ) - bittering

Citra - flavor/late

Cascade - flavor/late

Citra - whirlpool / aroma

Cascade - Whirlpool / aroma

Citra - Dry hop

Cascade - Dry hop

American ale yeast (Wyeast 1056 / White Labs WLP001 / Safale US‑05)

Yeast nutrient (optional)

Brew water (adjusted to moderate sulfate/chloride ratio, roughly 150 ppm sulfate : 50 ppm chloride)

Priming sugar (for bottling) or corn sugar (if bottling)

Campden tablet (optional, for chlorine/chloramine removal)

All Day IPA

Make All Day IPA Recipe in just 24h . This is an American Style IPA from Founders Brewing Company in Michigan. It has an ABV of 4.7% and tastes of malt, grain, and hops.

All Day IPA

Descriptors

Tasting Notes

Food Pairings

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