This beer recipe was originally featured in the January/February 2015 issue of Zymurgy magazine. Join the American Homebrewers Association to get your Zymurgy magazine subscription and access to the digital archive!
One of AHA founder Charlie Papazian’s favorite parts about homebrewing is introducing our beloved hobby to friends, new and old. In this recipe, Charlie lays out how to easily brew a batch of India pale ale right in your home. This is perfect for the beginner homebrewer or if you’re just looking to get back to the basics!
In the words of Charlie himself: “Here’s a session IPA that gets back to basics. It’s late-hopped with a generous amount of “heirloom” Cascade hops.” If you do not have homegrown hops, you should give your green thumb a test drive for the next brew day! And feel free to use a Cascade hop variation from your favorite local homebrew shop.
Blinky Session IPA | India Pale Ale
- 6.0 lb (2.7 kg) light malt extract syrup OR 5 lb (2.3 kg) light dried malt extract
- 8.0 oz (227 g) crystal malt (10° L)
- 4.0 oz (113 g) Belgian Special B malt
- 1.75 oz (49 g) Liberty hops, 4.5% a.a. (7.9 HBU/221 MBU) @ 60 min
- 2.0 oz (56 g) homegrown (if available) dried Cascade hops @ 10 min
- 1.0 oz (28 g) homegrown (if available) dried Cascade hops @ end of boil
- 0.5 oz (14 g) Simcoe hop pellets, dry hop
- 0.25 tsp (1 g) powdered Irish moss
- White Labs Cry Havoc or American Ale type yeast
- 0.75 cup (175 mL) corn sugar (priming bottles) or 0.33 cup (80 mL) corn sugar for kegging
- Original Gravity: 1.044 (11 B)
- Final Gravity: 1.014 (3.5 B)
- ABV: 4%
- IBU: 46
- SRM: 14
- Efficiency: 70%
Note: you will need at least a 6.5-gallon fermenter
Place crushed crystal and Special B malted grains in 2 gallons (7.6 L) of 155° F (68° C) water and let steep for 30 minutes. Strain out (and rinse with 3 quarts [3 L] hot water) and discard the crushed grains, reserving the approximately 2.5 gallons (9.5 L) of liquid to which you will now add malt extract and 60 minute hops. Bring to a boil.
The total boil time will be 60 minutes. When 10 minutes remain, add the 10-minute hops and Irish moss. After a total wort boil of 60 minutes, turn off the heat and add the 1 ounce of Cascade hops.
Immerse the covered pot of wort in a cold water bath and let sit for 15-30 minutes or the time it takes to have a couple homebrews. Strain out and sparge hops and direct the hot wort into a sanitized fermenter to which 2.5 gallons (9.5 L) of cold water has been added. If necessary add cold water to achieve a 5.5 gallon (21 L) batch size. Aerate the wort very well.
Pitch the yeast when temperature of wort is about 70° F (21°C). Ferment at about 70° F (21° C) for about one week or when fermentation shows signs of calm and stopping. Rack from your primary to a secondary and add the hop pellets for dry hopping. If you have the capability to “cellar” the beer at about 55° F (12.5° C) for about one week. Prime with sugar and bottle or keg when complete.