IPA is king in the craft beer world. However, for the hophead who likes to have a few pints and still walk away, the session IPA is a wonderful thing. It gives you a bitter slap in the face and a rich hop blast on your tongue, without the expected buzz of a full-strength IPA. It matches a pale ale (or lower) strength beer, but is lighter in malt and meaner in hops.
Drew Beechum, Vice Chair of the AHA Governing Committee and Chip Walton of Chop & Brew and member of the AHA Governing Committee, developed a session IPA recipe by modifying Drew’s Pliny the Toddler Session IPA recipe found in 2013 July/August Zymurgy magazine. The result? Bright, clear and crisp with a cracker-grain finish. The aroma is dense and herbal with tropical notes, while the malt gets slammed by the bitterness that rides through until the end. This beer boils down to the love of hops, delivered in a sessionable manner for you to enjoy throughout the day.
Nazz Session IPA | India Pale Ale
- 4.0 lb (1.81 kg) Maris Otter malt
- 4.0 lb (1.81 kg) domestic two row malt
- 8.0 oz (227 g) dextrin malt
- 8.0 oz (227 g) cane sugar
- 0.75 oz (21 g) Warrior, 16% a.a. (60 min)
- 0.75 oz (21 g) Columbus, 15% a.a. (10 min)
- 0.5 oz (14 g) Falconer's Flight™ hop blend (5 min)
- 0.5 oz (14 g) 7Cs™ hop blend (whirlpool 15 min to ~160° F (71° C)
- Wyeast 1056 American ale yeast
- Original Gravity: 1.046
- Final Gravity: 1.010
- ABV: 4.7%
- IBU: 60
- SRM: 3.7
Mash at 152-154°F (67-68°C) for 60 minutes.
Substitute 5.5 lb (2.49 kg) pale malt extract syrup (or a blend of Maris Otter and pale extract syrups for 8 lb of base malt.