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Homebrewers Association
Homebrew Recipes

American IPA Aged on Spanish Cedar Wood

[This recipe was featured in the September/October 2017 issue of Zymurgy magazine.]

Recipe courtesy Rodney Kibzey

American IPA Aged on Spanish Cedar Wood | Wood-Aged Beer

Ingredients

  • For 5 US gallons (18.9 L)
  • MALTS
    • 10 lb. (4.54 kg) American pale malt
    • 1.5 lb. (680 g) American Vienna malt
    • 8 oz. (227 g) American crystal 20° L malt
    • 8 oz. (227 g) Cara-Pils/dextrine malt
    HOPS
    • 1.05 oz. (30 g) Chinook, 11.8% a.a., first wort hop
    • 1.5 oz. (43 g) Centennial, 8.1% a.a. @ 15 min
    • 1.5 oz. (43 g) Centennial, 8.1% a.a., dry hop
    YEAST
    • Wyeast 1056 American Ale/Chico
    ADDITIONAL ITEMS
    • 5 Spanish cedar pieces, approximately 6" × 1" × 0.5" (15 × 2.5 × 1.25 cm)

    Specifications

    • Original Gravity: 1.067 (16.4° P)
    • IBU: 64
    • SRM: 6
    • Efficiency: 75%

    Directions

    Single infusion mash at 152° F (67° C) for 60 minutes, followed by a 10-minute mash-out at 168° F (76° C). Boil for 60 minutes, chill, and ferment. After fermentation, age on Spanish cedar in secondary for 10–12 days with the dry hops.