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Homebrew Recipes

Super Nice Day IPA

Charlie Sutton is such a passionate homebrewer that he sacrifices an evening of relaxation for a kettle and malt extract. Sutton highlights the joy of brewing with extract and his ability to make great beer without going all-grain. He found himself in a predicament we all might find familiar–we don’t have enough time to brew as much as we’d like. Sutton says, “Brewing with extract gives me the opportunity to dive into brewing and get my passion into full gear. As a father of three with limited spare time in my life for brewing, I use timesaving malt extract to get my brew days in at night. I put the kids to bed, my wife goes to sleep, and I get to brewing.”

In this recipe, originally featured in the September/October 2017 issue of Zymurgy, Sutton brews a classic American IPA using malt extract.

Super Nice Day IPA | American IPA

Ingredients

  • For 5.5 gallons (20.8 L)
    • 6 lb. (2.72 kg) Golden Light DME
    • 8 oz. (227 g) aromatic malt
    • 8 oz. (227 g) Caramunich malt
    • 8 oz. (227 g) caramel 20°L malt
    • 8 oz. (227 g) caramel 40°L malt
    • 8 oz. Carapils malt
    • 1 lb. (454 g) corn sugar (dextrose)
    • 3 oz. (85 g) Centennial (60 min.)
    • 0.5 oz. (14 g) Chinook (60 min.)
    • 1 oz. (28 g) Citra (15 min.)
    • 0.5 oz. (14 g) Chinook (15 min.)
    • 1 oz. (28 g) Citra (5 min.)
    • 0.5 oz. (14 g) Chinook (5 min.)
    • 2 oz. (57 g) Citra (dry hop 5 days)
    • 0.5 oz. (14 g) Chinook (dry hop 5 days)
    • Fermentis Safale Us-05
    • 1 package IPA Beer Dust

    Specifications

    • Original Gravity: 1.060
    • Final Gravity: 1.008
    • ABV: 6.8%
    • IBU: 100+
    • SRM: 10
    • Boil Time: 60 minutes

    Directions

    Play Don McLean on Pandora during brew session: the music will increase your passion for the art of brewing. Collect 3.5 gal. (13.2 L) reverse osmosis (RO) water, add IPA Beer Dust, steep grains at 160°F (71°C) for 20 minutes, and rinse grains with 2 qt. (1.9 L) of 170°F (77°C) water to collect 4 gal. (15.1 L) of boil volume. Split the dry malt extract between two additions, 3 lb. (1.36 kg) right after steeping grains are removed and 3 lb. (1.36 kg) 20 minutes before knockout. Add hops as indicated above, and add corn sugar (dextrose) at 15 minutes. Rack into primary and add additional RO water to collect 5.5 gal. (20.8 L) total. Aerate with mash paddle, pitch yeast, and ferment 14 days in primary at 66°F (19°C). Rack to secondary and dry hop for 5 days at 60°F (16°C).

     
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