The following recipe is featured in the January/February 2019 issue of Zymurgy magazine.
This partial-mash brut IPA by Chris Colby is bursting with tropical fruit notes from New Zealand hop varieties. Any brewer who has made beers using the “extract plus grains” method will have no problem making this beer. The only thing you need beyond the typical extract brewing setup is a 2- or 3-gallon (7.5 to 11.4 liter) beverage cooler and a large nylon sack to hold the grains. For best results, use the freshest malt extract possible and make the 2 qt. (roughly 2 L) yeast starter. If you help the yeast out, it will make a great beer for you.
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