In a large mash tun, add the pale malt, crystal malt, and carapils malt. Heat 6 gallons of filtered water to 165°F (74°C) and pour it over the grains.

Prepare the Mash

Allow the mash to rest for 60 minutes at 152°F (67°C). Stir the mash occasionally to ensure an even temperature.

Mash Rest

After the mash rest, sparge the grains with hot water (around 170°F or 77°C) to collect the wort in the brew kettle. Aim for about 6 gallons of wort.

Lauter the Wort

Bring the wort to a vigorous boil over high heat.

Bring to Boil

Once boiling, add 1 oz of Centennial hops. Boil for 60 minutes, adding 1 oz of Cascade hops with 15 minutes remaining and 1 oz of Simcoe hops with 5 minutes remaining.

Add Hops

After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches around 70°F (21°C).

Cool the Wort

Transfer the cooled wort to a sanitized fermenter and pitch the American ale yeast.

Transfer to Fermenter

Seal the fermenter and allow it to ferment at around 68°F (20°C) for 1-2 weeks, or until fermentation is complete.

Ferment

In a small pot, dissolve 3 cups of corn sugar in 2 cups of boiling water to create a priming solution.

Prepare Bottling Solution

Add the priming solution to the fermenter and mix gently. Bottle the beer in sanitized bottles and cap them.

Bottle the Beer

Allow the bottles to carbonate at room temperature for 1-2 weeks.

Carbonate

Pale Malt

Crystal Malt

Carapils Malt

Centennial Hops

Cascade Hops

Simcoe Hops

American Ale Yeast

Filtered Water

Corn Sugar

Founders All Day IPA

Make Founders All Day IPA Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Founders All Day IPA

Descriptors

Tasting Notes

Food Pairings

You might also like