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Ingredients
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Mash
Boil
Fermentation
Dry Hop
Method
Mash
- 1
Heat Strike Water
Heat 4 gallons of water to approximately 165°F (74°C) to achieve a mash temperature of 152°F (67°C).
- 2
Mash Grains
Add pale malt, crystal malt, and Carapils to the mash tun. Stir in strike water thoroughly to eliminate dry pockets. Hold mash at 152°F (67°C) for 60 minutes to develop a balanced, moderately dry IPA body.
- 3
Mash Out and Sparge
Raise mash temperature to 168°F (76°C) for 10 minutes. Sparge with remaining hot water until approximately 6.5 gallons of wort are collected.
Boil
- 4
Begin Boil
Bring wort to a rolling boil. Total boil time is 60 minutes.
- 5
60-Minute Hop Addition
Add Columbus hops at the start of the boil to provide a firm, clean bitterness typical of a West Coast–style IPA.
- 6
15-Minute Additions
With 15 minutes remaining, add Centennial hops, yeast nutrient, and the Whirlfloc tablet to improve clarity and hop flavor.
- 7
Whirlpool Addition
After flameout, add Simcoe hops and whirlpool the wort for 15–20 minutes at around 180°F (82°C) to extract citrus and pine aromatics without excessive bitterness.
Fermentation
- 8
Chill and Pitch Yeast
Chill wort rapidly to 66–68°F (19–20°C). Transfer to a sanitized fermenter and pitch the American ale yeast.
- 9
Primary Fermentation
Ferment at 66–68°F (19–20°C) for 7–10 days, or until final gravity stabilizes. Expect a clean fermentation profile that allows hop character to shine.
Dry Hop
- 10
Add Dry Hops
Once primary fermentation is complete, add Centennial, Simcoe, and Citra hops directly to the fermenter.
- 11
Dry Hop Contact
Allow hops to steep for 3–5 days at fermentation temperature to build bright citrus, resin, and tropical aromas.
- 12
Package Beer
Cold crash if desired, then package by kegging or bottling. Carbonate to approximately 2.4 volumes of CO₂ before serving.
