Wormtown 'be Hoppy' Ipa Recipe
Recipe information
Make Wormtown 'be Hoppy' Ipa in just 3h . Draught
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Ingredients
Malt Ingredients
Hops Ingredients
Yeast Ingredients
Water Ingredients
Mashing
1. Prepare the Mash
In a large brew kettle, heat 5 gallons of water to approximately 165°F (74°C). Add the pale malt, caramel malt, and crystal malt, stirring well to ensure all grains are submerged.
2. Mash Rest
Maintain the mash temperature at around 152°F (67°C) for 60 minutes. Stir occasionally to ensure even temperature distribution.
Boiling
3. Boil the Wort
After the mash rest, raise the temperature and bring the mixture to a rolling boil. This should take about 15-20 minutes.
4. Add Hops
Once boiling, add 1 oz of Cascade hops. Boil for 60 minutes, adding the remaining hops at the following intervals: 30 minutes before the end of the boil, add 0.5 oz of Citra hops, and 15 minutes before the end, add 0.5 oz of Chinook hops.
Cooling and Fermentation
5. Cool the Wort
After the boil, cool the wort quickly using a wort chiller or an ice bath until it reaches approximately 70°F (21°C).
6. Ferment
Transfer the cooled wort to a sanitized fermentation vessel. Add the American ale yeast and seal the vessel with an airlock. Allow it to ferment in a dark, cool place for about 1-2 weeks.
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