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IPA Homebrew recipe

In every issue of Beer & Brewer, our dedicated Homebrewer section brings our readers some fantastic homebrew recipes for readers to try out for themselves.

With our Summer Issue now available to print and online subscribers, here’s a couple of recipes from our Spring issue for you to take a look at. Here, technical editor Jake Brandish creates a UK IPA, first using brewing extract and then using all-grain.

Intelligent Parking Assist (UK India Pale Ale) – Extract
Expected brew figures
OG: 1.055
FG: 1.010
ABV: 5.8%
IBU: 48
Volume: 23 litres

Ingredients
4.2kg Pale Malt extract
500g Crystal (120 EBC) malt
150g Torrified wheat
37g Target hop pellets
20g Northdown hop pellets
Wyeast 1318 London Ale III
Yeast or similar. If using dry yeast, go with 2 packs of SafaleS-04

Method

  1. Steep cracked grains in 2 litres of 67°C water for 60 mins (mini mash), then drain.
  2. Slowly dissolve half of the extract in 8 litres of water along with the 2 litres of wort from mini mash and bring to the boil.
  3. Once boiling, add 37g Target hops for a 60 minute boil.
  4. With 10 minutes left on the boil, add 20g Northdown hops.
  5. Stir in rest of extract at flame out. Make sure all lumps are dissolved.
  6. Transfer to the fermenter and top up with fresh water to 23 litres.
  7. When wort is stable at 18°C, pitch yeast and maintain temperature.
  8. If possible, slowly increase fermentation temp 1°C per day after fermentation has slowed down, stopping at 22°C.
  9. Once FG stabilises, keg or bottle. Allow it to condition for at least 10-12 weeks and enjoy with friends.

Intelligent Parking Assist (UK India Pale Ale) – All Grain
Expected brew figures
OG: 1.055
FG: 1.010
ABV: 5.8%
IBU: 48
Volume: 23 litres

Ingredients
5.25kg Pale Malt
500g Crystal (120 EBC) malt
150g Torrified wheat
37g Target hop pellets
20g Northdown hop pellets
Wyeast 1318 London Ale III
Yeast or similar. If using dry yeast, go with 2 packs of Safale S-04

Method

  1. Adjust brewing liquor to a ‘Burton’ profile if possible.
  2. If using Wyeast, activate the smack pack.
  3. Mash all grains at 66°C for 60 minutes.
  4. Sparge and transfer to kettle and bring to boil. Adjust sparge liquor to pH 5.4 if possible.
  5. Once boiling add 37g Target hops for a 60 minute boil.
  6. With 10 minutes left on the boil, add 20g Northdown hops.
  7. Transfer to the fermenter and cool to 18°C, then pitch yeast.
  8. If possible, slowly increase fermentation temp 1°C per day after fermentation starts to slow down. Stop at 22°C.
  9. Once FG stabilises, keg or bottle and enjoy with friends.

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