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Homebrew Recipes

Jack o’Lupe IPA

This beer recipe is featured in the book Brewing Eclectic IPA by Dick Cantwell. Want access to exclusive homebrew recipes? Start your 30-day free trial AHA membership (no payment info required)!

Move over pumpkin-spice latte ales because this isn’t your average pumpkin beer recipe! Cantwell uses additions of pineapple for a fruity, exotic character, while sage leaves create an almost minty quality.

Jack o’Lupe IPA | Spice/Herb/Vegetable Beer

Ingredients

  • For 5 US gallons (19 L)
    • GRAIN BILL
    • 11 lb (5 kg) American 2-row malt
    • 1 lb (454 g) Weyermann Munich malt
    • 8 oz (225 g) Weyermann Dark Munich malt
    • 4 oz (112 g) Weyermann Carahell malt
    • 2 oz (56 g) Weyermann Carafa® II malt
    • HOPS
    • 1.75 oz (50 g) Columbus (14% AA) @ 90 min
    • 1.0 oz (28 g) Mosaic (12.25% AA) @ 2 min
    • 1.0 oz (28 g) Zythos (10.9% AA) @ 2 min
    • 1.5 oz (42 g) Mosaic (12.25% AA) @ whirlpool
    • 1.5 oz (42 g) Zythos (10.9% AA) @ whirlpool
    • ADDITIONAL INGREDIENTS
    • 8 oz (225 g) unspiced pumpkin puree @ mash
    • 8 oz (225 g) unspiced pumpkin puree @ kettle
    • 6 oz (170 g) unspiced pumpkin puree @ fermentor
    • 0.5 oz (14 g) pineapple sage leaves
    • YEAST
    • Imperial Yeast A07 Flagship

    Specifications

    • Original Gravity: 1.070 (16.5° P)
    • Final Gravity: 1.020 (4.75° P)
    • ABV: 6.6%
    • IBU: 57
    • SRM: 9.89

    Directions

    Mash 60 minutes at 153° F (67° C) with 8 oz. (225 g) pumpkin puree (thinned with water).

    Boil 90 minutes with 8 oz. (225 g) pumpkin puree (dilute with wort and reintroduce).

    Add pineapple sage leaves at whirlpool.

    Ferment with 6 oz. (170 g) pumpkin puree (diluted with wort) until terminal, then transfer to secondary.

    Condition at 35° F (2° C) 1 week until bright.

    Carbonate to 2.5 volumes (4.9 g/L) CO2.